I really love the scientific explanations in these. Its not just about the feel of cooking (which is extremely important), but also the technical details behind what you're doing in the kitchen. Bravo America's Test Kitchen!
I bought the pepper mill recommended by ATK, and I've yet to regret the decision. I like a LOT of pepper, even when freshly-ground, and this grinder is just awesome!
@@TsunamiWombat - Given how many times you will be grinding pepper (at least daily?), why buy something that you will disappointed with? Amortize the price over those 1,000s of times you'll use it!
I'm surprised he didn't demonstrate how to make sure that the beak is out of the middle of the tentacles. No matter how good your fishmonger is its possible that one could be overlooked and it's so hard that it can actually break a tooth if bitten down on hard enough. Just put your finger into the hole in the middle of the tentacles and if you feel something like a pebble then you just pop it out. But this is an important step.
Google it. There are a number of different manufacturers, and I think they didn’t want to give free advertising to one without doing a comparison test.
Google it. There are a number of different manufacturers, and I think they didn’t want to give free advertising to one without doing a comparison test.
As far as discarding used oil: i keep an old plastic jar (usually a mayo jar) in the freezer. I pour the oil in the jar until trash it is full. Once it's full, i take it to the trash on trash day. I would like to have seen suggestions as to how to recycle the oil for future uses. I've always struggled when I tried to filter out the food bits.
The Leguminator 5 hours ago The stuff I purchased from that online store named after a huge tropical rainforest that RU-vid won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
Can I incorporate some of that batter technique for fried chicken?? My fried chicken crust ALWAYS falls off and slips right off. Any help would be greatly appreciated.
I like a sharp horeseradish. I wouldn't buy a preapred creamy brand though, just mix my own. I live near Kelchner's manufacturing. Their horseradish has great heat but I noticed, heat and moisture diminishes over refrigeration time. THe other cheaper brand is Gold's which I don't like.
I like that I can watch these episodes here on RU-vid before they air on Create. That's the only place I can watch them. But the one I saw today on Create with Lakeman Jackson doing steaks in a cast iron skillet - I can't find it here on YT. I wanted the watch the cast iron skillet review again.
I don't love a two-handed pepper mill. I often find myself in a situation where one hand is gross from touching raw meat, and I only have the other hand for getting pepper onto a thing. "Why don't you just wash your pepper mill after touching it with your gross hands?" "Why don't you plan ahead and grind some pepper into a pinch bowl for later use?" Both of you shut up. I keep most of my herbs and spices in swing-tops that can be opened with one hand and either dispensed with that same hand or dosed out with a measuring implement operated by the dirty hand, keeping the container itself clean. My kosher salt is in a ceramic bowl with a removable lid, so salt-dosing can happen all with one hand. And my blue-can utility salt (mostly for pasta water) has a modified metal-thing (I modify it myself) so it can also be operated with one hand. All of these flavoring agents are accessible with one hand. Pre-ground black pepper is similarly accessible, in those containers with the plastic flip-tops. But we know there's a difference between freshly-ground and pre-ground. I just don't think fresly ground black pepper should require two hands (or a hand and an armpit), when we're such an industrious society. Most of us are blessed with two working hands. It really is a blessing. Let's honor that blessing, yeah? Make the best of our serendipitous symmetry. And then if our kitchens should be visited by a person with fewer implements, we're still good because we've got on-demand ground black pepper, less-discriminatory, with our one-handed pepper mills. I went electric and I use it almost every day. It takes two AA batteries which need to be replaced every... I don't know... 3-5 years? It almost never comes up. But you can get a squeezy-handle thing if you don't want to deal with the batteries.
Dogfish filets are some of the best for batter fry applications. It's a 'trash' fish (really, a shark) in that it's not targeted much. Firm and dense and won't break up easy like cod. It just has an unfortunate name and name is so important to NA markets.
@@Woodlawn22 My apologies, I've never seen or noticed the other two. I thought there was only one! Anyway :) IKEA 365+ IHÄRDIG $7.99 Clear glass base with dark top (grinder) I've ended buying four total over the years, not because they break down but for pepper, salt, fennel seeds and one more for anything else I might need. My first one (pepper) I've had for maybe 10 years and still works perfectly. I live in a humid city so I do need to disassemble and clean every year or two... Insane value for money.
@@gardenwarrior77 Thanks so much for being so helpful! I looked on Ikea and found it. They also have jars the grinder top fits on in case you want to use it for other spices or salt.
Can you replace the ap flour with gluten free? Or do you have an other suggestion for a replacement? Thank you. I love you all. Been watching since the first season.
Wait, what happened to the slice of American cheese on the fish sandwich? I thought that was required. And I also like to use a cocktail sauce instead of tartar sauce, the one with ketchup and horseradish.
The Leguminator 5 hours ago The stuff I purchased from that online store named after a huge tropical rainforest that RU-vid won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
The stuff I purchased from that online store named after a huge tropical rainforest that RU-vid won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
There are tons of versions; just google and you'll see all the different results! He didn't specify a particular brand as he was more just telling us that this sort of thing exists, not endorsing one specific product.
Hi Emily. I bet you could although I do not know. But what's wrong with using the lager. It's seems easy and it works. My favorite method :) Of course if one is allergic to beer, I get the point. I don't see what the vodka adds though.
@@roderickcampbell2105 Alcohol doesn't form gluten so can be used to keep batters from getting tough (e.g. in waffle batter). But I agree that in the amount you would substitute for beer, it probably doesn't matter.
@@mled16 Carling Black Label? She said basically any weak flavored American style beer. Lager or amber colored vs a porter or stout. So Miller, Pabst, Bud, Strohs
