I'm not much of a cook, but I made the Chicken Scampi for dinner last night and my wife was greatly impressed. It was delicious and we both cleaned our plates.
Hi guys....just a quick note to say how much I am enjoying the channel and all the heart warming recopies, culinary skills and the professional positivity of all the presenters. I lived for 20 years in the USA and so looked forward to the show on my local PBS every Saturday morning. I love everything about the show, how you make the creation of delicious, nourishing and exciting meals accessible to all cooks and their diverse families and invite us to take our skills to the next level. Watching the show is so educational and relaxing and makes me feel connected to community and nice things!!! Keep up the good work and peace and blessing to all the team.
Thank you so much for taking your jewelry off, it seems so much cleaner! That’s the same way Martha Stewart and the Barefoot Contessa does, and I love it! And I know that Meatloaf is good and it seems so easy to make!! Thanks TK!
I planned on making conventional meatloaf today but by happy coincidence I have Italian sausage in the freezer. And of course I always have Parmesan cheese and crushed tomatoes on hand under direct orders from God. Thanks for the idea, I never would have thought of it on my own!
Ms. Davison , I always love watching you cook and taste tested food. I admire you and your unique recipes . God bless you gorgeous young lady . Thank you for sharing with us . Thank you American Test Kitchen .
I love learning all of the tips, and I’ll share one of mine. I cut off the top of a garlic bulb, exposing each clove purposefully. Air fry the bulb, gently squeeze the bases, and cool cloves on parchment, then freeze, Store in plastic bag in the freezer. Thaws quickly, and is not mushy if it is not over cooked. It’s my go-to for “fresh” roasted garlic cloves. Also prevents waste of unused garlic.
Finally made the Chicken Scampi and it was a big hit. Prepared pretty much exactly as described here and then tossed with some fettucine. Both kids loved it!
Sounds wonderful ... makes me want to cook everything. The one thing I noticed is that while we were told that the asparagus takes 18 minutes to cook, I don't think the oven temp was mentioned. Thanks for another great episode!
Jack, Jack, Jack! You really must get out of your kitchen once in a while. I was sad to hear that garlic is your friend. There are lots of nice people outside. Go! Enjoy life! 😁 On a serious note, I thank you for the garlic information you provided. I have only purchased pureed garlic (in a jar) or garlic powder/salt. I guess I have been missing out on a lot of awesome garlic flavor!
Thanks for sharing chefs. Thanks to my favorite chef Ash. You're awesome. None of your recipes have let me down, and you are the reason I received a new knife set from my hubby. You rock!
@@republicannemesis503 I also tend to use olive oil over any other, except for deep-frying where I use peanut oil. But there are times I do not want the flavour of EVOO in a particular dish, so I will use Canola or vegetable oil instead. I always have bottles of all of them on hand. Fortunately, I have no friends with special dietary requirements so I don't have to worry about that when preparing a dish.
@@republicannemesis503 The peanut oil sold in grocery stores is refined and will not trigger peanut allergies. That applies to the peanut oil used to cook in most restaurants as well. Most decent Asian restaurants do their stir frying using peanut oil, and they have no need to put any allergy warning on their dishes. What you need to avoid is the higher priced, specialty gourmet unrefined peanut oil, which will rarely be found in a regular grocery store. Refined peanut oil, such as Planters, is actually one of the healthiest oils to cook with, but it does tend to be a bit more expensive to use.
Awesome…I plan to make the Chicken Scampi…soon! I did also like the Italian Meatloaf so it will probably be added to my meal plan this month. Thx. Susan
Jack Bishop gave a great explanation. I used to buy minced garlic in the produce refrigerator case; it has an awful sour taste and I could not figure out why it never tasted the same as fresh garlic.
Great recipes in this episode! And Jack's segment on garlic it's very informative. I noticed that no oven temperature was given for the foil baked asparagus.
Love this show ❤ sharing the asparagus with my daughter as that is so easy for a weeknight meal. One thing I do at home is using a pair of tongs and some hemostats for removing the tendons from the chicken tenders. I don't know if you have done a segment on this, but the hemostats are such a useful tool in my kitchen! Love watching you on @Create too.
- The meat loaf sounds delicious, and I'll certainly try it. My question is about the tomato sauce. I grew up in the North Beach district of San Francisco, which is our "Little Italy." I'm not of Italian descent, but Mrs. Poggio, who grew up in Genoa ... and was a wonderful cook ... often let me "help" her in the kitchen. She drummed into my head that any dish that uses a canned tomato product must simmer, for at least 2 HOURS, to even the acidity level, and any metallic taste. Do you know if this is an "old wives' tale," or if canning procedures have advanced in the last 30-40 years? - I have no problem prepping fresh garlic. But, I'm going to look for the frozen puree. It might come in handy - and, it looks like fun!
Canning techniques have definitely advanced in recent years, and you will have nothing to worry about when it comes to any metallic taste from the can. If you want quality tomato flavour, canned tomatoes are the only way to go, as they are picked and canned at the height of their flavour and will always be a consistent quality. You just need to find a brand you like and stick with it. When it comes to garlic, it is very simple to buy it in bulk when on sale, then prep it and freeze peeled cloves in ziplock bags. Another way is to prep it and then put the peeled cloves in a jar and cover them in white vinegar and pop the jar in the fridge. As long as the garlic is submerged and not above the level of the vinegar, it will last indefinitely. It will not absorb any vinegar flavour. I always have both on hand, and fresh most of the time.
I am of Italian descent and mom taught me to only cook marinara sauce about 45 minutes. I find more than that makes it bitter. I think people get scared of making sauce but it's actually easy and quick. P.S....I always add a small can of tomato paste too for more concentrated tomato flavor and thickness
@@momcat14 An Italian-American here. I was also taught to cook sauce for a LONG time. My great grandmother would start mid day and cook it over night, then can the several gallons she made to last for the next few months. Still remember my uncle harvesting tomatoes from his garden when I was a little kid, and many family members joining in on turning it into sauce that very day. Two stoves going from morning to night. Again, canning in Ball jars for everyone to take home. I generally cook mine for 1-2 hours unless I'm making something really special when I cook it all day and just put the saucepan in the fridge after it's cooled enough. It's always better the next day. Takes no effort to cook it longer, aside from checking on it every now and stirring. Just toss it on the back burner while you're prepping the rest of the meal. That being said, although I was cringing at first at the 5 or so minute cook time, I realised it isn't too bad, since the meatloaf went into the oven for quite a while with the sauce and the meatloaf exchanging flavours and just getting to know each other better. Guess that can be a replacement for being in the saucepan for that amount of time. Still, with 4 decades of getting it drilled into my head that you cook sauce for a long time, I was concerned until I saw it was getting poured over the meatloaf before it was cooked. For the initial question, I agree that you're very unlikely to get a metallic taste from canned tomatoes these days, unless you're forced to use some real cheap bargain bin tomatoes. However, the same thing goes for the tomatoes as with the garlic. Check the cans. Some of the diced tomato cans I have use citric acid as a preservative, some don't. And the tomato paste I use just has "Tomato paste, salt" as the ingredients. If you have the citric acid as an ingredient then it will taste a bit sour, which is what cooking for a longer time is expected to fix. Good news is that this is really easy to test. Next time I make sauce, I'll grab a ladleful out at 5 minutes, 30 minutes, an hour, and compare all three with the finished 2 hour product. Fun and delicious experiments we can do at home, like a mini America's Test Kitchen!
Hi. Once in a blue moon mom makes a dish called fancy pants. It's very basic: large hamburger patties, season, cook on one side, flip, add slices American cheese, cover in tomato sauce and cook until done.
I have to ask...where's the onions? Any Italian knows you can't make tomato sauce without onion. There's none in the Meatloaf either. Looks like a good recipe except for that. Easy and quick. Will try with a couple of tweaks to it. Bread crumbs instead of saltines and onions. Love your show. Watch it all the time.
If you put the bread crumbs in last and mix it in to the meat mixture, it is better able to absorb the meat juices as it cooks. That is why Italian cooks do it that way.
You just said that it was your favorite way of checking in a sauce without making a roux. And yet what you just did is make a roux within the vegetables. Fat and a flower makes a roux anyway you look at it!
Oh my word I'm in a bit of shock seeing the asparagus getting "trimmed" by snapping them. You can see the waste bowl and it's nearly half of the stalk. Dan just recently did a video on how to properly trim. Cliff's notes: Cut a little from the bottom and inspect the cut edge. If it's not woody then you're good to go. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NqYN7LvJlOU.html
7:22 - please leave the "grease" - great calories and flavour in that fat! Those who know, know ... those who don't will learn eventually. Lots of love!
I have done something similar to the frozen garlic. It was from a TikTok video and it worked really well. The flavor was all there when I cooked it. You basically minced it then laid flat in a Ziploc bag then sort of made marks in it so that it would cut off evenly in about a teaspoon size.
If you are prepping your own garlic, there is no need to mince it before freezing. Simply freeze the peeled cloves and keep them in a zipper bag in the freezer.
Question... My grandmother started making a dish after Dad returned from Italy after WWII, which she called goulash. But it was not cooked... I've been looking for a recipe for that dish for years, but every dish that's called Goulash is cooked. Granny's was never cooked, made with raw cabbage, green peppers, onion, wild gathered garlic, salt, black pepper, and vinegar... It sat at least over night on the vinegar, and was eaten cold and raw the next day like a vinegar salad... You would think after all these years I could make it by experimentation... But it never really tastes right... And sometimes I get so cravings for that taste I try doing it again only to be disappointed again... Something is always missing... Any suggestions...
Goulash is a Hungarian dish made with ground beef. It is derived from the Hungarian word Gulyas, meaning cowboy or herdsman. As the herdsman would go on cattle drives they would butcher the weaker cows that may not make the drive and make a stew or soup from them.
Sounds like something my grandfather used to call scumgullion (not sure how to spell it), not to be confused with slumgullion, which I think is sort of a poor man's stew. What he called scumgullion was a sort of cabbage salad or relish that you could eat as a side dish or put on sandwiches. I've never been able to find any reference to scumgullion online, I think he may have just made the name up. But it sounds a lot like what you're talking about.
That sounds a lot like what is called a "Jew Salad" or "Jewish Salad" in some RU-vid videos I've seen. Many people comment on having fond memories of eating it as a child, and their grandmother would make it for the family. This is a video on how to make a big batch. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nGGHim43nKY.html
Hey I love this channel I learned new tips that I didn't know and find great recipes.My only comment is that the chicken scampi recipe looks Good and a pretty quick meal for during the week for a busy person however this is nowhere near authentic chicken scampi
Nice video, although for the scampi, I think it's amusing to describe half a stick of butter as "a llittle bit" (and more than once!). That said, I'm a butter-phile, and I think many home cooks use too little of it.
The meatloaf is incredible, I made it tonight. If you live a low carb/keto lifestyle, replace the crackers with 1 cup ground pork rinds. The flavor is incredible. It does truly taste like a giant meatball.
It's ironic that the asparagus baked in foil was the least promoted portion of the show and yet it actually is in so many ways the best pragmatic and perfect and best thing on the show. You guys need to realize where your customers are coming from.