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Two Easy and Comforting Pastas | America's Test Kitchen Full Episode (S23 E4)

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Test cook Keith Dresser makes host Julia Collin Davison Pasta Cacio e Uova. Equipment expert Adam Ried reviews chef’s knives under $75. Test cook Dan Souza makes host Bridget Lancaster Orecchiette with Broccoli Rabe and Sausage.
Get our Orecchiette with Broccoli Rabe and Sausage recipe: cooks.io/40mdkmk
Get our Pasta Cacio e Uova recipe: cooks.io/3T0ZrIw
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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.americaste....
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Опубликовано:

26 янв 2024

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Комментарии : 76

@jasonm4480 6 месяцев назад

I’ve been making the broccoli rabe and sausage for years. Pretty much just like this. When I have them on hand, adding toasted pine nuts at the end and a big handful of raisins when cooking the garlic and sausage is amazing. Those little bursts of sweet raisins with the bitterness of the broccoli rabe is chefs kiss.

@JoJo-JoJo-JoJo 6 месяцев назад

I'll definitely be trying it this way. I too use the stems but I cut the stems higher up and boil a bit longer before adding the leaves and florettes and then shock them. I use high quality Italian canned Roma tomatoes when I make it. I triple the recipe when I do 🤤 Which is quite often. I freeze individual containers for work. I let it sit in a cupboard for a few hours till lunch break. I'm the only one in a house of 3 that eats it, all for me! 😋

@stooge81 6 месяцев назад

One of my favorite dishes (orrechiete w/rabe & sausage). A glug of really good EVOO or...even better...a nice knob of butter at the end doesn't hurt either.

@KelvinsKitchen 6 месяцев назад

"Wow, these pasta recipes look absolutely mouthwatering! 😍 I love how the Pasta Cacio e Uova is a celebration of simple yet high-quality ingredients, and the Orecchiette with Broccoli Rabe and Sausage brings such a delightful twist to a classic dish. The step-by-step instructions and cooking tips are incredibly helpful. Can't wait to recreate these in my own kitchen! Your passion for cooking truly shines through, and I appreciate the effort you put into making these recipes accessible and enjoyable for all of us. Keep up the fantastic work! 👩‍🍳🍝"

@revrontalbot6911 6 месяцев назад

Wow!!! 38 years … 🎉congratulations 🎉

@bloodgain 6 месяцев назад

Adam confuses edge geometry for blade geometry here. The angle of the edge is edge geometry. Blade geometry is the overall shape of the blade, including the shape of the blade _behind_ the edge. The shape of the blade behind the edge can have a huge impact on performance. For example, the thinness of the Victorinox stamped blade lets them get away with the higher edge angle, where the lower grade steel can hold the edge longer. That said, I still think your choices for inexpensive chef's knives are fine. A lot of your audience can afford better, though, and would do well to catch a sale on something like Zwilling JA Henckel's Miyabi line. Their SG2 steel based knives are absolutely amazing knives for what you can buy them for if you shop around. They're in the same performance range as my expensive Japanese steel, but inexpensive enough I'm willing to let other people use them!

@fireflydreams1791 6 месяцев назад

Both of these recipes look delicious. Gotta try these. Thanks for sharing yet another yummy idea.

@zonawilson6245 6 месяцев назад

Both pastas look delicious.

@trabajaba 6 месяцев назад

Thank you so much

@isaac6992 6 месяцев назад

One of my favorite dishes!

@nafspark 6 месяцев назад

Y'all gotta chill with all these mid-roll ads for your own stuff. Three in one video is beyond excessive.

@ramencurry6672 6 месяцев назад

Basically a variation of carbonara sauce. Looks great. Need to try it

@ramencurry6672 6 месяцев назад

Love Julia. She’s the best

@dianedarling9639 5 месяцев назад

Yummy,I love that creamy sound Too😋

@katherineroberts7736 6 месяцев назад

Did not like the lard - BUT with terrific olive oil the dish was outstanding!!!! now a monthly staple!!! Love Cacio e Uova!!

@60gregma 6 месяцев назад

I love broccoli rabe & sausage orecchiette, but broccoli rabe is very hard to find in most typical grocery stores.

@michaeld.4521 6 месяцев назад

@@user-ni7qx8zx1r lol!

@isaac6992 6 месяцев назад

Whole food and Sprouts carry it.

@angelbulldog4934 6 месяцев назад

@@isaac6992Neither are in my area.

@Lherrerajr78 6 месяцев назад

I make something similar.. but use a big bunch of spinach instead

@GenRN 6 месяцев назад

You could also just sub broccoli 🥦 or any other cruciferous veggie.

@jase_allen 6 месяцев назад

I wish ATK would have a taste test of gluten free pastas along with a pasta episode like this. Some of the people I would cook for have celiac disease and can't eat regular pasta. It would be super helpful to know the best gluten free alternative to use.

@donnybrasco6321 6 месяцев назад

You might want to check their How Can It Be Gluten Free cookbook in which (if I remember correctly) they do offer recommendations for brands, etc.

@sharynjoaquim3074 6 месяцев назад

Try Jovial GF pasta. It’s really good. You can reheat it and use it in cold pasta salad dishes too. Best I have found so far.

@user-gi1kd9xr9d 6 месяцев назад

Rummo makes great gluten free pasta, my best friend who is Italian, has celiac disease.

@thatgirl626 6 месяцев назад

I’ve got Cutco knives, best knife hands down,can’t beat CUTCO,

@bloodgain 6 месяцев назад

🤣🤣🤣 Either you sell Cutco knives, or you've never used an actual high-end kitchen knife. Among people who know knives and collect them, Cutco knives are a joke. Low-grade, soft 440A steel -- you can get it super sharp, but it won't stay sharp for very long -- and plastic, thin, oddly-shaped handles. They're on the level of "As Seen on TV" products, barely a step above knives from cheap Walmart sets. The _only_ real benefit they offer is a lifetime replacement guarantee, which doesn't mean much, since they're priced 10x what the knife is worth.

@jamesbarbato2192 6 месяцев назад

I make mine basically the same way. Except I have a half a cup of good white wine makes a world of difference 😋

@RayR 6 месяцев назад

Another good one from ATK.

@carlossolivan9230 6 месяцев назад

both the knives are much higher in price on Amazon

@chris-do6nr 6 месяцев назад

I have 2 of Material's chef knives. I dont find the bolus/handle a problem at all. Sometimes I wonder who your testsers are. -Former prof. chef

@evolancer211 6 месяцев назад

We've seen this before, haven't we? Don't get me wrong I'm not complaining, just wondering if I'm right or just having deja vu haha

@Lherrerajr78 6 месяцев назад

Chef John

@ambrosejoseph4843 6 месяцев назад

Sounds like Alan Alda. 🌞

@TheFunTechGuy24 22 дня назад

The cooking technique of Pasta Cacao e Uova is hybrid. It's a blend of aglio olio and carbonara. That's what I thought after looking at the way it has been cooked. The other pasta dish wasn't that appealing , looked grassy.

@UKCG_2 6 месяцев назад

Didn’t the Broccoli Rabe segment already air? I made this recipe the first time I saw it.

@jase_allen 6 месяцев назад

Yes, the released the segment on its own 2 months ago. Now they've released the full TV episode it was clipped from.

@franklynj9 6 месяцев назад

keep up hard work on your channels hope to see more

@julianvega2677 5 месяцев назад

I would never cook with lard. It disturbs me that chefs night be using that in restaurant food. What is the substitute?

@bobby_greene 3 месяца назад

Toasted sesame oil

@mschaseste 6 месяцев назад

Keith reminds me of the many chefs I have worked with in the food industry. Hmmm…

@ContrastY 6 месяцев назад

Mmmmm.

@larryhanks7367 6 месяцев назад

Where did they get the prices of the knives? Their links are more expensive than what they said.

@larryhanks7367 6 месяцев назад

@@sandrah7512 thank you!

@sandrakeen4000 6 месяцев назад

Hey Keith, what is your favorite word? LARD.

@yarondavidson6434 6 месяцев назад

If you peel and ground the sausages, instead of doing something like slicing them to preserve the shape of sausage pieces, then why even use sausages instead of ground meat and spices? Aren't you getting essentially the same thing, except with higher cost, and with less control over the spices/flavor?

@marianejanikian1676 24 дня назад

Followed the cacio e uova recipe to a T and got a kind of a soup instead. 😢

@ameliablack4613 6 месяцев назад

I jumped right over to get your winning knife for $38, but it's $60. Then I came back to hear about the runner up which is not $31, but $58 on Amazon. ***When I searched for the name of the knife it was $39***

@suzisaintjames 6 месяцев назад

These recipes are 2-years old. I bet the knife prices are from January 2022 as well. 💖🌞🌵😷

@ameliablack4613 6 месяцев назад

@@suzisaintjames that's a very good point. Thanks. I did find the winning knife at about the same price, just not from the hyperlink.

@mariaroldan4200 6 месяцев назад

Wow! What a difference in price! I wished my retirement had gone up like that! I retired in 22!

@julianvega2677 5 месяцев назад

That's how bad inflation is. I bought the victorinox from atk before the pandemic. I think it was on sale!

@ameliablack4613 5 месяцев назад

@@julianvega2677 I think ATK just brought the demand up for that supplier. Inflation only brought it up $1.

@joannawhite1441 6 месяцев назад

Good source for real lard? The lard at the store has tons of chemical in it.

@dillonvossen1144 6 месяцев назад

its called RAPINI!!!

@WastrelWay 6 месяцев назад

Nice knives. I have two chef's knives in the drawer. I use a Chinese cleaver for almost everything. Chef's knives are based on the European single-edged sword, I think. Somehow they became popular for cooking in Europe. I think that before that, Europeans used rectangular knives without a point, like most of the world does. (There's no stabbing in cooking.) Chef's knives are delicate and not for me. Even at a low price, which is still a higher price than my cleaver. I like the recipes, as always, but the first pasta one needs presentation. By itself, it's a mess.

@abbycole7485 6 месяцев назад

Knife segment is a rerun, not new. The knife is more expensive now.

@gregmoore66 6 месяцев назад

Thank you ATK for the sausage recipe! I'm always looking for ways to get more Class 1 carcinogens into my diet. Which brand of cigarettes do you recommend?

@DoughboyGod 6 месяцев назад

💰💰💰💰💰💰💰

@ullreyg 6 месяцев назад

Chef John did orecchietti best

@user-dh3xc9fs5b 6 месяцев назад

I never discard the water used to blanch the broccoli rabe because it’s loaded with nutrients! Instead, I save it to add to chicken or bean soup, etc. Also, I do not cook the pasta in the water used to blanch the broccoli rabe and instead, cook the pasta separately in plain water and rinse it using a strainer to remove the starchy water. After rinsing, starch will continue to exude from the pasta in the final product. In this way, it is lower in calories and since some of us are diabetic or overweight, who needs the extra starch? In addition, I do not save some pasta water in case it’s needed to loosen the dish. If liquid is needed, plain water works just fine for me.

@kayo5291 6 месяцев назад

Quirky!

@MbisonBalrog 6 месяцев назад

That is carbonara

@solidaverage 6 месяцев назад

Did you see any guanciale? I didn’t.

@MbisonBalrog 6 месяцев назад

@@solidaverage still using pig fat

@solidaverage 6 месяцев назад

@@MbisonBalrog doesn’t matter to the carbonara police

@rhijulbec1 6 месяцев назад

This is a weird observation but it seems Keith tends to ignore Julia when she makes an observation. Not always and I'm positive it's not on purpose. But it's still quite obvious.

@petefunk 6 месяцев назад

He does seem kinda of annoyed now that you mention it

@gailscibelli9148 6 месяцев назад

Hahaha, I noticed that to. Maybe he's just focusing in on his cooking. Can't talk and cook at the same time. Some people just can't multitask.

@justanonymous5681 6 месяцев назад

Sounds to me like Keith is letting Julia express her observations of his cooking to the RU-vid audience and they don’t really require a response from him. Or in other words, I take it that unless Julie is directly asking Keith a question, then she’s talking to the RU-vid audience and not him.

@elisoun 6 месяцев назад

The victorinox is fine, especially for the money, but the advice on handles is really bad. If you're a home cook, you're not dependent on handle grip with gloves and you shouldn't be gripping by the handle anyway. There's nothing wrong with a Wa handle, and the advantage to the rubber victorinox handle is dumb. That's just encouraging bad knife skills. There's a reason only cheap knives use rubber.