The Formula for Perfect Grilled Chicken Breasts | America's Test Kitchen Full Episode (S23 E22)

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Test cook Keith Dresser makes host Julia Collin Davison Grilled Boneless Skinless Chicken Breasts with Red Pepper-Almond Sauce. Tasting expert Jack Bishop challenges hosts Julia and Bridget Lancaster to a head-to-head tasting of Whole Dill Pickles, and equipment expert Adam Ried reviews flatware sets. Test cook Elle Simone Scott makes Bridget refreshing Berry Granita.
Get our Berry Granita recipe: cooks.io/44jACv4
Get our Grilled Chicken recipe: cooks.io/3JBAmhk
Read our full Pickle review: cooks.io/3VkC6CQ
Buy our winning chefs knife: bit.ly/3WZImR9
Buy our winning food processor: bit.ly/3WUQRwV
Buy our winning non-stick skillet: bit.ly/3X1AbUm
Buy our winning glass baking dish:bit.ly/4dV6g6r
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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Опубликовано:

9 июн 2024

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Комментарии : 100

@MariaInSoFla 27 дней назад

The pickle segment was fun to watch. Keep up the good work!

@a11aaa11a 27 дней назад

Pro tip: put a tiny bit of oil in your honey container before the honey and it will come right out

@youeyeball 27 дней назад

Thanks, ATK 👏 !

@jonmcfarland3832 27 дней назад

I dont use grill brushes with metal anymore. one water soaked ball of paper towels on a hot grill followed by a ball with oil cleans and oils just as well.

@placeholderhandle99 27 дней назад

I'm surprised they're still using the metal bristle brush considering the risks of bristles coming off and ending up in food. I use a spiral metal brush (1 continuous loop) or wood scraper.

@sandrah7512 26 дней назад

The Weber grill brush was the most effective cleaner tested and ATK did not note any loss of bristles (with it or their other recommended bristle models) when they inspected their grills after cleaning - a caution recommended by the Centers for Disease Control - even when they went to town scraping the Weber on a concrete sidewalk. Recognizing that not everyone is on board with bristle brushes so ATK also recommended a coiled steel brush by Kona. ATK's full review of grill brushes is on their web site.

@aggiet9203 26 дней назад

@@placeholderhandle99 it's only an issue if the bristles are set in plastic

@franklynj9 27 дней назад

Keep it up im inpressed

@kathleenray1827 27 дней назад

Just in time for grilling season! Could you put some baking soda in the marinade to keep the chicken less “rubbery”??

@julseabate4173 27 дней назад

love the new intro girls & dan!!

@shumardi1 23 дня назад

I love this channel!

@ronwomelsdorf7320 27 дней назад

grilling chicken breast is always intimidating to me...think dry! This looks doable and Im going to have to try it soon. Thanks Keith, hope to see more of you on the channel.

@MariaInSoFla 21 день назад

Made the grilled chicken breasts last night. Family didn't care for the flavor but the method brought moist and tender chicken. Will be searching for a brinerade that suits us better, but am grateful that you shared this with me.

@CrimeVid 27 дней назад

I'll try the chicken,very sceptical !

@jackielinde7568 27 дней назад

You really cannot go wrong with Oneida flatware. I have a set that I purchased in 1999 that has held up to all sorts of abuse, including prolonged soaks in dirty water and some rather percussive abuses. They've held up beautifully. The cheaper flatware I went for my meat dishes was stamped steel and didn't hold up at all. Looking at getting two new sets to update my kitchen, and I'm definitely going with Oneida all the way.

@mynameissang День назад

Unfortunately, Oneida sold its plants in 2003, most prominently its Buffalo plant. It's all been made in China stuff since then. I'm sure they're still fine, but it's not the same flatware you got from 1999.

@jackielinde7568 День назад

@@mynameissang Thank for the update. I didn't know they closed their US plants.

@chefdump 27 дней назад

"brinerade" "brinerade" "brinerade"

@Paula-zh3rm 27 дней назад

So much more to discuss about flatware than what they covered here. One being the quality of the steel. Another being the fork tines. Just to mention a few.

@sandrah7512 26 дней назад

In this episodic format, ATK is limited by how much of their 30 minutes (more like 23) they can devote to equipment reviews. The full and updated review on their website includes material information and consideration of tines. For some unknown reason, ATK did not provide a link here as they did when the flatware segment ran as a standalone

@ratlips4363 21 день назад

Ella...I can only say, "It shows" congratulations!

@bluedragonfly623 26 дней назад

Aside from heft, balance, and edges of the flatware, the spoon head shapes matters. The more expensive one looked like the spoons were really round/wide, where the Oneida one was more oval and looked like it would be more comfortable.

@clintgalterio1991 21 день назад

Your grill grates are upside down...just learned this last week after using my Weber for 15 years

@richardhale2117 10 дней назад

Weber says you can use either side depending on the grill marks you desire. One side gives you broad marks, the other, thinner marks.

@jz1340 27 дней назад

Brine with pickle juice....the best!

@missinglink_eth 27 дней назад

I must be early! Eating chicken enchiladas as I watch.

@Sgtcanadian 27 дней назад

How come when he says "we have a cup of liquid" it's clearly at 125ML but then it's also a 2 cup sized pyrex container? Are the measuring lines off?

@sandrah7512 26 дней назад

Keith was contrasting "quarts of water" in a traditional brine to the relatively small amount of liquid required for their brinerade. So 1/2 cup ≅ 1 cup (and that was a 1-cup measuring cup). Or he misspoke? Or maybe he had his colleague Annie Petito's (she developed this recipe) thoughts about doubling the recipe on his brain: "The results were juicy, tender, deeply but neutrally savory, and so versatile that I found myself grilling double batches (you can easily fit eight breasts on the grill) just so that I could have chicken on hand for quick, easy meals all week long." But likely just quarts=big, a cup (or less)=small.

@MarshaMarsha885 27 дней назад

Pre salt a few hours before cooking works every time for moist chicken

@sandrah7512 26 дней назад

Sure, but why salt hours in advance when this chicken recipe is fine after 30 minutes in their brinerade?

@MarshaMarsha885 26 дней назад

@@sandrah7512 because it’s easier - one ingredient and you can put on just for half hour.

@sandrah7512 24 дня назад

@@MarshaMarsha885 Sometimes salting is all you need, but easier ≠ ideal. This recipe was developed for the grill and the other ingredients assist with flavour/browning and easier release. BTW, what happened to "a few hours"?

@honeytgb 27 дней назад

5:07 "A loooong set of tongs" and proceeds to hold the tongs as close to the flame as possible.

@Butterb0ne 21 день назад

The purpose of long tongs is to keep your hands from burning, not to keep the oiled towel of the grill.

@honeytgb 20 дней назад

@@Butterb0ne what I meant, but phrased awkwardly, was that his fingers were close the flame end of the tongs.

@o-_-ojb 27 дней назад

That berry granita made me just melt away in my chair. How lovely.

@nataliemeador9034 27 дней назад

What can I substitute for almonds due to nut allergy

@n.a.garciafamily 22 дня назад

Maybe some sunflower seeds ... That would be some flavor change though. I'd maybe put in some rice (cooked) with a touch of flavorless oil...

@stjabnful 26 дней назад

Can you , please, give the brand/type of the grill brush? Thanks!🎉

@sandrah7512 26 дней назад

Weber

@stjabnful 26 дней назад

@@sandrah7512 thank you! I found it on Amazon.

@kevinreiman4815 7 дней назад

Grilled Chicken = Fishy

@DoughboyGod 27 дней назад

🔥🔥🔥🔥🔥🔥🔥🔥

@ericfranke1637 23 дня назад

And that is our chicken.

@MarshaPieprzyk 27 дней назад

What temp is the grill for cooking the chicken? All he says is he pre-heated the grill.

@vincentbarba7038 27 дней назад

Presumably two zones; full blast and moderate low.

@sandrah7512 26 дней назад

“Really hot”, as Keith said. Aka “High”, uniform heat, no “zones”. From the (linked) recipe: FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

@waymor2460 5 дней назад

That’s a marinade. A brine is salt and water and maybe pepper corns and the protein is brined much longer than 30 mins. No need for a new word.

@60Airflyte 27 дней назад

I can’t find the winning flatware anywhere.

@sandrah7512 27 дней назад

Apparently the brand was carried by Bed, Bath & Beyond. It was discontinued shortly after this episode aired on PBS last year when BB&B when bankrupt. EDIT: ATK previous ran the flatware segment on YT as a stand-alone and there's a link there to their updated flatware review with their new favourite. It's based on the same review here, but acknowledges that the previous winner (and other contender from the same brand) have been discontinued.

@testdriveguy 27 дней назад

I like how she (justifiably) almost giggles when he says "brinerade". If you're going to throw out a term like that, you've gotta let people know you think it's silly (cuz it is).

@DM-ll7he 20 дней назад

Instead of fish sauce can I use soy sauce?

@opwave79 19 дней назад

You definitely can. I cook with both but only use fish sauce if I’m going for a particular flavor profile. Also, I wouldn’t recommend adding salt on top of fish sauce unless you’ve tried the fish sauce first. Not all brands are equal.

@Rdasboss 26 дней назад

You still use table salt in most of your recipes, is this because it dissolves quicker or because most people still use it. Would be nice if the app and website allowed you to change the salt type even better would be between diamond crystal and mortons.

@sandrah7512 26 дней назад

"When following a recipe developed with Diamond Crystal kosher salt, decrease the volume by 25 percent; when following a recipe that uses table salt, increase the volume by 50 percent." ATK

@Rdasboss 26 дней назад

@@sandrah7512 thanks i do know theyve addressed it, it would just be nice to have an option on each recipe so i dont have to search for it each time

@marclegarreta3359 26 дней назад

Keith is so hunky

@caliefgoode6379 24 дня назад

🔥😋🔥🔥

@wa2k99 25 дней назад

Grillos are the best pickles

@robertobattioni9591 3 дня назад

Question: WHY? Do you want to eat chicken breast?

@SamSam-ke9zy 26 дней назад

Grill "as high as it can go" and yet we see no flames

@louisrios5546 21 день назад

On Weber gas grills like this one, the burners are covered by "flavorizer bars".

@stjabnful 26 дней назад

Peeling roasted peppers was my job growing up. I did not like it at all! 😮

@usernameisusername 26 дней назад

Thicc

@RIPMrAlwaysFirst 27 дней назад

First

@wa2k99 25 дней назад

Fish sauce is one nasty smell

@gb3496 21 день назад

Seriously... you couldn't find something else beside fish sauce to brine the chicken in...?! No thanks!

@sandrah7512 20 дней назад

“Instead of brining them in plain salt water, I spiked the solution with fish sauce. The soak would help the chicken cook up juicy over the hot fire, and the glutamate-rich fish sauce (I added 3 tablespoons per 1⁄3 cup water) would add salinity and umami depth without imparting a distinct flavor (as soy sauce would) or making the chicken taste fishy.” Senior Editor Annie Petito, who developed the grilled chicken recipe for Cook’s Illustrated (and ATK).

@dtrex392 27 дней назад

This is the “Hamburger Helper” of cooking shows…..1/4 new and 3/4 recycled…….and just days ago……

@mkh8076 27 дней назад

I feel like there has to be a better word than 'brineraide', please try to find a better term. Please.

@roverradar 27 дней назад

Brinerade IS a real term - It’s a cross between a marinade and a brine. So, it’s got way less water than a brine does, and it’s basically a really salty marinade but with no acid.👈definition courtesy of The Frugal Girl. (August 21, 2019 article: The Best Chicken Brinerade).

@danielcurren2119 27 дней назад

Maribrine?

@kentspeigner8738 27 дней назад

Who knew 😮

@laynetrayne 27 дней назад

Wouldn't it be brinenade?

@dejugulators 27 дней назад

Why?

@zakkaria-ahmed 27 дней назад

Was that chicken cooked?? Looked a little pink to me 😮

@tomfondly5266 27 дней назад

Did you not see them temp it?

@forgingstrength6119 27 дней назад

They temped it, so it was safe to eat.

@roverradar 27 дней назад

All the meats they use are tempt/tempted, unless they say otherwise (if it's too thin). They know and understand regulations regarding food. Or ATK would not have come to being / existed. Plain and simple.

@kentspeigner8738 27 дней назад

Yes. Did see 160. But that was fast!

@sandrah7512 26 дней назад

Temperature is the decider in food safety. Colour means nothing.

@ronaldjoseph198 10 дней назад

Chicken look bland as f***

@vincentbarba7038 27 дней назад

Why are the poor test cooks in the background still required to wear facemasks? Is that gonna be indefinite?

@DJL78 27 дней назад

1) why do you care? 2) do you think they filmed this today? 3) how do you know they are required to wear them? 4) your pity is pathetic as is your pandering to anti-common sense protocols during a global pandemic. 5) check your ignorance/intolerance at the door.

@lizcademy4809 27 дней назад

Green screen, old background footage.

@lenabreijer1311 27 дней назад

You want them coughing into food? Nothing wrong with wearing a mask.

@7HPDH 27 дней назад

@@lizcademy4809 woahhhhh

@sandrah7512 27 дней назад

@lizcademy4809 Are you certain? Why would they “date” their background with masked folks when they could just as easily use pre-pandemic footage? Also, somebody's got to do the actual prep and cooking providing recipes at various stages so entire production crews aren’t hanging around waiting for a roast to cook or ice cream to freeze, etc.