Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!
Having been a cook for over three decades I can truthfully tell you the best way to keep from crying when cutting onions is to avoid forming an emotional bond.
Please make the Julia & Jack Q & A show a regular production. I've been cooking for over 60 years and never knew that I didn't know so much. Loved this. Thank you.
I think Minty Fresh Jack and Young Pirate Julia are a perfect pairing for this format. While I enjoy and admire all the ATK staff members, watching this video of the two of them was like listening to, and laughing with, a couple of friends. Here's to more Ask the Test Kitchen with Jack and Julia at a future date.
Avoiding onion tears: Put your cutting board next to your stove and turn on the hood vent while you are slicing. You can also setup a (small) fan to blow horizontally across your cutting board. Basically, keep the onion vapors from reaching your eyes.
@@canileaveitblank1476 I’ve tried everything because my eyes burn like nothing else with onions. The only thing that has helped is having a little bowl of water right next to my cutting board
I love this so much! You can tell they really enjoy each other’s company and have no problem sharing the spotlight, so to speak. Please do more specials like this! Love all of the cast at ATK!
The vast majority of us do not have a local butcher shop. Supermarket beef, pork and chicken, although being "fresh" usually has some unwanted moisture on it. We rinse that off , pat dry and can function in the kitchen and keep it clean without a glass of {yuck} wine. I started steaming my eggs as y'all do on ATK, love the ease of peeling, thank you very mucj.
It's nice when experts answer questions from regular folks without mocking the question or the person asking it. Jack and Julia approach such questions with good humor but give serious answers.
That Justin Krezelak guy at the end deserved to be mocked. The way that "question" was worded was as stupid as people who believe 5G causes coronavirus.
I mean, they admitted to really only keeping two oils in the house, and both of them are olive oil. I think they're very much normal people who just also know a lot about cooking.
@@mahna_mahna /eyes my 5 oils, 9 pastas (Italian-American, if that wasn't obvious from these two), 4 rices, and 5 vinegars in my pantry/ Yes. I am a perfectly normal human. No need to question me at all. I can pass a Capcha at least 2/3rds of the time! Context: I love trying foods from different cultures around the world, and I find learning to cook various foods that I enjoy helps me connect. We all have to eat, and everyone around the world has grown up with a specific idea of what food is. Fortunately, I live in an area with a very diverse community, and work with people from all over the world who seem to like sharing recipes with me. I try to cook things with what would be native to that region when I cook something the first time. When attempting to replace things later with items that I can get locally, sometimes it just is not the same at all. So I have to stockpile some stuff for what I make regularly. The exception to this is the oil and pasta and most of that is due to what side of my family taught me how to cook. I have an oil for deep frying, and an oil for light frying. Aside from that, three olive oils. One for general use, one for salad dressing, and one for adding on top of things after they've cooked because it is infused with Myer lemon. And pasta... They all have their uses, and it would take too long to explain. Watch pastagrammar's video on why Italians don't eat spaghetti and meatballs for an explanation. ua-cam.com/video/DTqvM1h7WhI/v-deo.html Fortunately, I'm Italian-American, which gives me the option to ignore any rule I want to! muhahahaha! Ok, I really can't ignore any I learned from my family, as much as I attempt to do so.
ATK, we NEEEEEDDDD MORE of the "Jack and Julia Q&A" shows!!!!! As a team, they're funnier than squishy pasta! PLEASSSSEEEE, BRING 'em back for MORE!!!!!!!! Y'all Be Safe!
The who cast / crew of ATK are some of the most genuinely likeable people on television. We look forward to watching every week. Thanks for making all your hard work look easy!
This was a fun, informative segment and I like that the questions were so random. I LOVE her (she’s so funny), and I like that she took the time to acknowledge the profile pictures of the folks as she read the questions.🤓
My Grandparents ran a dairy farm so fresh milk all the time. Milk for cereal and such was almost always skim because the cream was skimmed off. That cream was for coffee, berries, etc.
I love skim! But in particular, organic. I don't usually care whether foods are organic, but with milk, it makes a huge difference. Organic skim milk had a similar consistency to regular 1-2%, so it's easily drinkable, and I even use it in soups once in a while.
@@jrkorman I grew up on a dairy farm. My dad was bring milk home in big gallon jugs and my mom would skim off the cream and safe it fire making ice cream. What was left wasn't skim but rather whole milk. Best stuff in the world, fresh whole milk.
Skim milk is just like white coloured water. No taste or flavour. Nasty stuff! Growing up in the 50's us poor people had this skim milk powder. It was terrible and turned me off about skimmed milk! Yuk!
We have discovered that a mixture of tart cherry juice (and/or pomegranate juice) & brewed unsweetened tea makes a good substitute for dry red wine for those who cannot have alcohol.
@@willdwyer6782 They mention in the video that it's not all cooked off. So if you are serving someone that may be a recovering alcoholic, or say a child, you would want a substitute.🙂
@@JabberJawz. The boiling point of alcohol is 173.07°F. By the time whatever you're cooking reaches the boiling point of water, there isn't going to be any alcohol left unless you pour a whole bottle of whiskey in the pot. Beer and wine range anywhere from 3.2% to 15%. 80 proof liquor is 40%.
@@willdwyer6782 that’s just not scientifically accurate. Substances don’t immediately boil at their boiling point. Energy is required to convert the substance from one phase to another. The boiling point is the point at which adding more energy doesn’t cause the temperature to rise…but causes a phase change. Recommend reviewing basic chemistry. And there’s a lot of published literature on how up to 75% of the alcohol could remain in a cooked dish. It’s not insignificant.
the solution is to not invite children or recovering alkies to your gathering... they're usually miserable/insufferable anyways.... same with the "gluten-free" goofs.
First off, Jack and Julia are the real Pros and this was best Q&A so far -- also, Julia is so much more engaging, lovely and a true educator when she is non-scripted. I love that making easy-peel HB eggs is till some great mystery from all ends of the culinary world. I found my own method that is complete no hassle.
Tom Sparks I agree 100% about the scripting. It’s probably necessary for the actual show to work properly, but it makes most of them appear more stiff than they probably really are.
I am so sick of isolation, this was the nicest 37:44 minutes I have spent in days. Great info, laughs, "Minty Fresh Jack and Pirate. " Thank you. Stay safe and healthy.
These two are charming: relaxed and charismatic, with good chemistry. And yes! “Dog eats steak left on counter” WAS,the second danger I immediately thought of. “You mentioned cocktails and I kinda lost track.”
The only method I have found to peel eggs with consistency is steaming them 11-14 minutes (size of egg & altitude) plunging them into ice water and cracking the shell all over and letting them sit in the water to cool down. The water seeps under the shell and voila easy to peel.
Ah I do the same, I like to accidentally 🙃 drop the egg in the sink as I'm taking them out of the boiling water, trying to aim for the bottom off the egg. Then right into a bowl of ice water.
I would love to have both Julia AND Jack over for dinner! It's extra rewarding to work hard to please people who are discerning and know good cooking. I absolutely loved this episode and found both of them so warm and natural as well as informative. MOAR Jack'n'Julia please!!
Would LOVE to see an episode on "unique" market items that we may see while shopping but dont know how to use. Yucca, tomatillo, jicama, dandelion greens ect.. please. Asking for a friend 😎
This year is 43 years for me.. Summer we have a tiki bar with outside seating. 100°days you can find me recovering a couple minutes in that walkin for sure.
When your water starts boiling then ease the eggs down carefully into boiling water the let boil 5 min. Turn the water off and let sit for a couple more minutes! Take them out and run over cool water if still to hot to handle! Shells come off like a champ!
I switched to the steaming camp very quickly after trying it once about 5-6 years ago, and I haven't looked back since. Uses very little water, which means that your water boils in very little time. You just need about half an inch (1cm) of water. Place the eggs in in a steamer basket and put them into the pot after it starts boiling. Pull them out a few minutes later based on how well done you want them, and put in an ice bath to cool off. Fast way to cook eggs that are really easy to peel. I personally think that putting the eggs into already boiling water and using the ice bath are the most important factors. The ice bath seems to be the more important of the two, based on my evolution, as that was the biggest jump in ease of peeling. I went from just putting the eggs in room temp water and pulling them out when they are done to: Waiting for the water to boil first, which helped a bit. Putting them in ice water after, which helped a lot. Steaming instead, which had only a minor effect on peeling, but it greatly helped in speeding up the whole process. I do not know how slowly raising the temperature and then using an ice bath would be. Something to test later, but I'm not expecting good results. I'll update if this ends up being better.
This is a great video. I have a much greater appreciation for Jack's knowledge after watching. I always thought of Jack as a taste technogeek, but it is apparent that he really is a chef! My bad...Jack, you are now in a much higher place for me than before!
If you want to try out eating kiwi with skin on, try getting golden kiwis. They're a lot less fuzzy than the green ones (and also a bit sweeter), and the skin actually adds a pleasant, slightly tart flavour.
Teriffc q & a. Great info and the humor makes it fun. I can see you two getting in trouble and being separated in work meetings due to the giggling at inside jokes like "washing your meat." You two are a blast.
I REALLY enjoyed this! The great chemistry kept it going, but I got so much out of the tips! Nobody has me to dinner either, and I wish they knew how nice it would be to have someone cook for me. Frozen, in a bucket, it is all about the company!
I love you both! Y’all produce recipes average folks can do. Also you produce recipes that can be sized easily. I used to perceive ATK as “snooty” or dare say “snotty”. Those descriptions have left the building. Keep up the great work!
This was an absolutely charming video and gave me amazing information while dispelling some mythes. Listening to you instead of pretentious "master chefs" is so refreshing. because you positions are based on tests you done.
I can't tell you how much I enjoyed this episode. ATK is always my "go to" for every recipe. I have all the ATK cookbooks as well. Great format for home cooks to get answers to any and all cooking questions. When I was trying to learn how to cook, I watched "Cooking Live" on Food Network with Sara Moulton. She cooked while answering call in questions. I learned more by watching her than if I took a course. Thanks ATK! You came through again!
It's because you're disturbing the cell walls less. Just like with garlic, it's the plant's defense mechanism. Still, sometimes you just get a really harsh one.
Yeah sharp knife + technique that minimizes number of cuts does help a lot. I very rarely cry cutting onions. Sometimes you do just get a very pungent onion though.
@@dallasl3688 Right. Every onion isn't the same. If the tears bother, put a hotdog in your mouth and the onion (no matter the age or temp) will deliver what we deserve. Must be a hotdog and nothing else and after this weekend, a Nathan's brand will be the Chestnut winner.
I think a stainless steel knife reduces tears. Think of it … if you have onion or garlic odor on your hands just rub you hands on a chrome water faucet and voila, scent is gone.
Garlic salt question: NEVER, EVER use garlic salt. By the time you get enough garlic it will be so salty as to make your dish inedible!!! Remember, you can always add more salt but you can't take it out (unless you add a piece of cabbage, but that doesn't work for garlic bread).
Thanks for the tip. I've use white grape juice for white wine mixed with a little broth and a touch of vinegar. I didn't use the juice full strength but maybe I should try it.
@@OpiumBride it's been verified the alcohol doesn't completely cook off, the video mentions this. Therefore if you are feeding a recovering alcoholic it's best not to use it.
Great informative video. The poker that Julia Child used to super-heat the green beans is called a Toddy Iron if it's small enough to heat up a cup of liquid and a Loggerhead for larger vessels, they were common in Colonial times...I use an old fashioned soldering iron that you heat in hot coals that I inherited from my father...who inherited from his father.
The egg tip was super helpful! I’ve used vinegar so many times, because that’s how my mom boiled eggs and I can assure you, it doesn’t ensure they will peel easily. For onions, although the “correct “ way to store them is at room temperature, you are much less likely to cry if they’re cold. Warm onions release more vapors, so I always refrigerate my onions.
Though it is a long time after you commented, I am wondering if you have continued to use this method of steaming the eggs? If so I am trying to figure out for how long you steam them (and you're steaming them as with veggies, no water touching them, right?) Thanks!
@@thegroovyhead - Hi. I've actually has the best results with boiling in just plain water but I don't add the eggs to the water until the water is boiling. I used to add them to the water before that and peeling was a mess! When you add cold eggs to the boiling water, it causes them to contract a little bit in the shell and they peel very nicely. Once they're in the water, I cover the pan and turn the burner down to a simmer. Everyone likes their eggs different so you'll have to play with the time to decide what works best for you. I cook mine about 10-12 minutes if they're for deviled eggs, Easter eggs or egg salad. If they're for eating right away, I'll cook about 5-7 minutes so the yolk is a bit creamier. Thanks for the question. I hope this helps! :)
7:00 Add a teaspoon of vinegar to egg water to keep cracked eggs from spilling out their contents. This prevents wasting an egg. 11:00 Use the flat of a knife to scrape cut meats to remove fragments of bone from use of the Bone saw. You don't want to bite down on an unexpected piece of bone. 23:00 Use a splash of Vinegar on your hands and rub them together before you wash your hands with soap. 26:00 Use Grape seed or Corn oil as they have a higher smoke point. Canola oil is fine for baking, but it can have a fishy taste when used for stovetop cooking.
As a recovering (I'll recover tomorrow) alcoholic, HUGE props to you for mentioning the "does alcohol burn off completely" question. It may be subtle or a small amount, but "we" can sense it.
Love this format. You two have good chemistry and the content was just right. One idea, can you do these Q&A thematically (baking bread, cooking vegetables, dealing with different techniques, etc.).
Loved this episode! Re: onion salt and garlic salt. I think these are just leftover "convenience" items from 50's & 60's cooking. At 61, I've never purchased either. Both are just outrageously overpriced table salt with a small amount of garlic or onion powder added. In order to gain the benefit of the onion or garlic flavor, most dishes will be horribly oversalted. Just buy powder - cheaper and more flavor.
@@hwk9468 I have used both. For a time, I used an off brand that was granulated (and cheap!) and it definitely had a nice garlic flavor (and aroma) than the powder I was replacing at the time. I cook primarily with fresh onion and garlic. I use the powders as more of an "umami" type of boost. A burger gets salt, pepper and onion powder while frying or grilling. Garlic powder I add to sauces and gravies where I don't want anyone to actually notice it. It adds an extra layer of flavor but if someone says "Ah, garlic!" - I've used too much. Of course both are great to have on hand when dinner is already cooking - and there's no fresh stuff in the house!
There can be a difference: Garlic salt may be garlic oil plated on salt versus garlic powder (dried juice/crushed garlic). So both taste different then fresh, even if you added salt to garlic powder. (From a food scientist that used all 3)
@@hwk9468 Not practically, no. The granulated stuff doesn't clump, while the powder stuff does. I've seen roasted garlic in the granulated type, which is rather a nice change from the straight garlic powder/granulated garlic.
@22:50 Mouthwash works because of the concentration of alcohol in it. You could also use vodka/whiskey or just rubbing alcohol (which is also useful against oil-based stuff like hot peppers).
I cut onions cold (straight out of the fridge) and never have tears. But I did have tears laughing at Julia's pirate impression. Hilarious! Great Q&A. Thank you.
Loved this episode! This is definitely something you should consider doing occasionally! Jack and Julia were fantastic! Keep these two doing this type of segment! Please!
I drain the eggs, put a lid on, hold tight and shake the pan vigorously, then peel the smashed shells off under water. Old way my grandma taught me 60 years ago. Works every time.
Thanks so much for the advice. I love when you two don't QUITE agree on things, it shows that there's not always just one correct answer. Cooking is an art and full of technique developed over thousands of years, so our understanding has changed a LOT. I'd love more of these discussion/teaching videos!
5:26 The question there is how to keep BOILED meaning COOKED pasta from sticking, but Julia read BOILING pasta. Is good to differentiate the two, because the answers are different. 1- Jack answered properly, when you are boiling (cooking) pasta any lipids (oil or butter) will float on top of the water, so it's not really doing anything to prevent the pasta from sticking, while the salt is there only to season. Thus, Jacks answer, use plenty of water and gently move the pasta a lot at the beginning to release the starches from the pasta into the water. 2- Jack also said that, when your pasta is cooked, you don't want to add oil or butter to it because the sauce will not stick to it and will end up in the plate instead of in your pasta/mouth. The salt on top of the pasta after is cooked is not necessary if you properly salted your water while cooking it. The best way to make sure the pasta doesn't stick after it is cooked is to dress it with the sauce immediately. You should think of it like dressing a salad. The pasta shouldn't swim in the sauce, and traditionally is never served "sauce on top of pasta", but thoroughly mixed together. 22:16 The trick here is to use Stainless Steel, not just regular steel. I have used this trick many times, and it does work. They even sell a stainless steel bar that looks like a soap bar for this purpose.
Honestly, I've never had a problem with pasta sticking, regardless of container. I just stir it when I'm bored, which given my ADHD brain, is pretty often. Stainless steel, Teflon, aluminum... makes no difference. I've had an oddly repeated argument with friends over the years about all their tricks to fight pasta from sticking, and at some point I've asked why they are looking to advice from people who have had that problem vs. someone who never has. No adding sugar (this one never made any sense to me), no adding oil. No adding a spoonful of the sauce. Just let the pasta cook by itself in salted water for seasoning. Drain and immediately put it in whatever it's supposed to go into and shake it a bit, as everything pasta goes into has enough fatty acids to stop the pasta from sticking. Al dente pasta sitting around doing nothing will glue itself together, but more well done pasta will take longer. Plate and add marinara for a touch of oil, but mostly liquid enough to keep things sliding. Add to the carbonara which gets egg fats (keep stirring so you don't get scrambled eggs). Add to shrimp scampi for butter's dairy fats. Put alfredo sauce on it for dairy fats. The only exception is lasagna, which has to be built slowly. In that case, set it on wire racks quickly and build off of the cooling noodles before they dry too much.
To reduce crying when cutting onions, peel them under running cold water first. Cover lightly and put away in a microwave or in the fridge until the time to use. If you have more onions to slice, wash and slice each one separately, repeating the whole process : wash, slice, cover & put away in the same bowl. Got that tip 45 years ago from a professional chef’s cooking lessons. Works pretty well, I find.
ahem... Minty Fresh Jack and Grumpy Young Pirate Julia. And I laughed so many times because of their great chemistry. I'd love to go out for cocktails with them. But I'm not cooking for Jack :)
Love that you guys are coming out with a book on Cooking for One, I'm a bachelor and am constantly having to keep my meals interesting. I'd also love the idea of a meal prep book, I know ATK's website has "make ahead" meals but it would be interesting to read more about easy ways to make large, varied meals that would last 5 days or so and reheat in the microwave/toaster oven well!
Some of this content was really not what I was looking to know, however the chemistry b/t these two Pros was EPIC fun. What a great discussion and hope to see these two in this format in the future! Bonus... I learned soooo much!
Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!
America's Test Kitchen I was wondering about this. Different world now. Great video.
Enjoyed very much.
Thanks for that disclaimer. I was wondering why you were sitting 6in apart
this was so great, thank you! please do more :)
Great to hear that, as I started to worry about social distancing.
Having been a cook for over three decades I can truthfully tell you the best way to keep from crying when cutting onions is to avoid forming an emotional bond.
james woods 😂🤣
Wearing contact lenses prevents crying.
Just store them in the fridge and you want cry.
I turn on my oven vent and set up my cutting board close by. It helps draw the fumes...I think.
that's hysterical! gotta use it myself sometime.
Please make the Julia & Jack Q & A show a regular production. I've been cooking for over 60 years and never knew that I didn't know so much. Loved this. Thank you.
vicky hudson williams - Me too. Totally agree. Great fun as well.
I think Minty Fresh Jack and Young Pirate Julia are a perfect pairing for this format. While I enjoy and admire all the ATK staff members, watching this video of the two of them was like listening to, and laughing with, a couple of friends. Here's to more Ask the Test Kitchen with Jack and Julia at a future date.
yes. THIS~!
This is the first video, in this format, I've seen with Jack and Julia. I, too, say, "Keep 'em coming!"
Y'all Be Safe!
Naomi Surname I agree. I miss these voices.
I thought exactly the same thing. Solid gold
Lovely video, wonderful chemistry, thank you.
I didn’t know America’s Test Kitchen had their own Comedy Team ?? Lol you two are hilarious. Really enjoyed watching you two together.
They are funny!
I bet those outtakes are a riot!! Love you guys!!!
Avoiding onion tears: Put your cutting board next to your stove and turn on the hood vent while you are slicing. You can also setup a (small) fan to blow horizontally across your cutting board. Basically, keep the onion vapors from reaching your eyes.
The best way to not cry when you peel onions is......have someone else cut them. My mom told me this probably 60 years ago. I still love it
Store onions in the fridge, and no one cries!
❤️
@@canileaveitblank1476 I’ve tried everything because my eyes burn like nothing else with onions. The only thing that has helped is having a little bowl of water right next to my cutting board
@@tourmii yes I use a wet knife. I've heard the compounds attach to the first wet thing they hit.
I thought that was where Jack was going when he started with the story of calling his daughters to the kitchen! (:
Just stick with sweet onions.
These two together are a kick! They play so well off of each other! They are the best pairing yet. Need more of Jack and Julia!
I love this so much! You can tell they really enjoy each other’s company and have no problem sharing the spotlight, so to speak. Please do more specials like this! Love all of the cast at ATK!
The vast majority of us do not have a local butcher shop. Supermarket beef, pork and chicken, although being "fresh" usually has some unwanted moisture on it. We rinse that off , pat dry and can function in the kitchen and keep it clean without a glass of {yuck} wine. I started steaming my eggs as y'all do on ATK, love the ease of peeling, thank you very mucj.
It's nice when experts answer questions from regular folks without mocking the question or the person asking it. Jack and Julia approach such questions with good humor but give serious answers.
That Justin Krezelak guy at the end deserved to be mocked. The way that "question" was worded was as stupid as people who believe 5G causes coronavirus.
I agree. And, I loved when they'd say, "I'm interesting in hearing your answer because I'm not really sure myself!"
I mean, they admitted to really only keeping two oils in the house, and both of them are olive oil. I think they're very much normal people who just also know a lot about cooking.
@@Boyetto-san He was either a troll or naive or just plain stupid.
@@mahna_mahna /eyes my 5 oils, 9 pastas (Italian-American, if that wasn't obvious from these two), 4 rices, and 5 vinegars in my pantry/ Yes. I am a perfectly normal human. No need to question me at all. I can pass a Capcha at least 2/3rds of the time!
Context: I love trying foods from different cultures around the world, and I find learning to cook various foods that I enjoy helps me connect. We all have to eat, and everyone around the world has grown up with a specific idea of what food is. Fortunately, I live in an area with a very diverse community, and work with people from all over the world who seem to like sharing recipes with me. I try to cook things with what would be native to that region when I cook something the first time. When attempting to replace things later with items that I can get locally, sometimes it just is not the same at all. So I have to stockpile some stuff for what I make regularly.
The exception to this is the oil and pasta and most of that is due to what side of my family taught me how to cook. I have an oil for deep frying, and an oil for light frying. Aside from that, three olive oils. One for general use, one for salad dressing, and one for adding on top of things after they've cooked because it is infused with Myer lemon. And pasta... They all have their uses, and it would take too long to explain. Watch pastagrammar's video on why Italians don't eat spaghetti and meatballs for an explanation. ua-cam.com/video/DTqvM1h7WhI/v-deo.html Fortunately, I'm Italian-American, which gives me the option to ignore any rule I want to! muhahahaha! Ok, I really can't ignore any I learned from my family, as much as I attempt to do so.
ATK, we NEEEEEDDDD MORE of the "Jack and Julia Q&A" shows!!!!! As a team, they're funnier than squishy pasta! PLEASSSSEEEE, BRING 'em back for MORE!!!!!!!!
Y'all Be Safe!
The who cast / crew of ATK are some of the most genuinely likeable people on television. We look forward to watching every week. Thanks for making all your hard work look easy!
Amen to that !
Yes--but it's still not as good as it was with Chris Kimball.
@@michaelanderson2881 Mr. Smug? IMO, a detriment to the show.
I absolutely love their chemistry. You can tell they enjoy working together and their shared passion of cooking.
This was a fun, informative segment and I like that the questions were so random. I LOVE her (she’s so funny), and I like that she took the time to acknowledge the profile pictures of the folks as she read the questions.🤓
I expected all the knowledge nuggets, but I didn't expect the episode to be that funny! These two have great chemistry!
Agreed.
Right. All the smiles are nice to see nowadays too!
Yiorgos Tsivranidis completely agree
Compared to the walking-on-eggshells chemistry that was palpable when Chris Kimball walked into the room
They are so charming! 🙂
Love this! Anything with Julia is especially good for me, but but the great chemistry with Jack is obvious. More of these, PLEASE!!!
"There's only one thing I hate more than lying: skim milk. Which is water that is lying about being milk." -- Ron Swanson
Skim in coffee is repulsive. The coffee is just dirty water then.
My Grandparents ran a dairy farm so fresh milk all the time. Milk for cereal and such was almost always skim because the cream was skimmed off. That cream was for coffee, berries, etc.
I love skim! But in particular, organic. I don't usually care whether foods are organic, but with milk, it makes a huge difference. Organic skim milk had a similar consistency to regular 1-2%, so it's easily drinkable, and I even use it in soups once in a while.
@@jrkorman I grew up on a dairy farm. My dad was bring milk home in big gallon jugs and my mom would skim off the cream and safe it fire making ice cream. What was left wasn't skim but rather whole milk. Best stuff in the world, fresh whole milk.
Skim milk is just like white coloured water. No taste or flavour. Nasty stuff! Growing up in the 50's us poor people had this skim milk powder. It was terrible and turned me off about skimmed milk! Yuk!
You two are fun, love this “ask us” format, More Please!
We have discovered that a mixture of tart cherry juice (and/or pomegranate juice) & brewed unsweetened tea makes a good substitute for dry red wine for those who cannot have alcohol.
In most recipes that call for wine, beer, or liquor all the alcohol is boiled away long before the food is served.
@@willdwyer6782 They mention in the video that it's not all cooked off. So if you are serving someone that may be a recovering alcoholic, or say a child, you would want a substitute.🙂
@@JabberJawz. The boiling point of alcohol is 173.07°F. By the time whatever you're cooking reaches the boiling point of water, there isn't going to be any alcohol left unless you pour a whole bottle of whiskey in the pot. Beer and wine range anywhere from 3.2% to 15%. 80 proof liquor is 40%.
@@willdwyer6782 that’s just not scientifically accurate. Substances don’t immediately boil at their boiling point. Energy is required to convert the substance from one phase to another. The boiling point is the point at which adding more energy doesn’t cause the temperature to rise…but causes a phase change. Recommend reviewing basic chemistry. And there’s a lot of published literature on how up to 75% of the alcohol could remain in a cooked dish. It’s not insignificant.
the solution is to not invite children or recovering alkies to your gathering... they're usually miserable/insufferable anyways.... same with the "gluten-free" goofs.
I rarely comment but enjoyed the chemistry/humorous interactions between Jack and Julia!
First off, Jack and Julia are the real Pros and this was best Q&A so far -- also, Julia is so much more engaging, lovely and a true educator when she is non-scripted. I love that making easy-peel HB eggs is till some great mystery from all ends of the culinary world. I found my own method that is complete no hassle.
Share the method
Tom Sparks I agree, Julia is much more relaxed without the script. And Jack is also much more engaging.
Saw Julia on Syracuse PBS show and she was as down to earth as could be.
Tom Sparks C'mon man, the people want to know!
Well, at least two of us do anyway..
What has been the best method for you?
Tom Sparks I agree 100% about the scripting. It’s probably necessary for the actual show to work properly, but it makes most of them appear more stiff than they probably really are.
I am so sick of isolation, this was the nicest 37:44 minutes I have spent in days. Great info, laughs, "Minty Fresh Jack and Pirate. " Thank you. Stay safe and healthy.
This is awesome, please do more. The knowledge and casual conversation held my attention the whole 37 mins.
Love your chemistry and your answers. So much fun to join in your fun while educating us. Thanks so much for the smiles!
LOVE THIS! You two are really personable, and seem to get along so well. KEEP MAKING THESE PLEASE!
THIS is proper UA-cam content. Love the natural conversation style and simple edit. It was a conversation between friends for our benefit.
These two are charming: relaxed and charismatic, with good chemistry. And yes! “Dog eats steak left on counter” WAS,the second danger I immediately thought of. “You mentioned cocktails and I kinda lost track.”
You guys are a joy to watch. Jack's easy laugh, and warm personality are catching. Let's hope that more of our countrymen catch some of your warmth.
The only method I have found to peel eggs with consistency is steaming them 11-14 minutes (size of egg & altitude) plunging them into ice water and cracking the shell all over and letting them sit in the water to cool down. The water seeps under the shell and voila easy to peel.
I'm gonna try that . I have resorted to buying prepeeled eggs only for my egg salad and deviled eggs
Ah I do the same, I like to accidentally 🙃 drop the egg in the sink as I'm taking them out of the boiling water, trying to aim for the bottom off the egg. Then right into a bowl of ice water.
Yep, ATK has a video with that same method
We in my home call this the Martha Stewart method. 20 years of never fail hbe 🤩
I would love to have both Julia AND Jack over for dinner! It's extra rewarding to work hard to please people who are discerning and know good cooking. I absolutely loved this episode and found both of them so warm and natural as well as informative. MOAR Jack'n'Julia please!!
Would LOVE to see an episode on "unique" market items that we may see while shopping but dont know how to use. Yucca, tomatillo, jicama, dandelion greens ect.. please. Asking for a friend 😎
15:17 - having had several years of waiting tables in my past I can completely agree that walk-ins are GREAT for de-stressing lol
I have done plenty of walk-in screaming in my days of line cooking lol.
This year is 43 years for me..
Summer we have a tiki bar with outside seating. 100°days you can find me recovering a couple minutes in that walkin for sure.
Putting a lighted votive candle near your cutting board will burn up the gases emitted from peeling an onion and reduces tearing. Works for me.
When your water starts boiling then ease the eggs down carefully into boiling water the let boil 5 min. Turn the water off and let sit for a couple more minutes! Take them out and run over cool water if still to hot to handle! Shells come off like a champ!
Yes I also plunge mine into ice water. So easy to peel.
I switched to the steaming camp very quickly after trying it once about 5-6 years ago, and I haven't looked back since. Uses very little water, which means that your water boils in very little time. You just need about half an inch (1cm) of water. Place the eggs in in a steamer basket and put them into the pot after it starts boiling. Pull them out a few minutes later based on how well done you want them, and put in an ice bath to cool off. Fast way to cook eggs that are really easy to peel.
I personally think that putting the eggs into already boiling water and using the ice bath are the most important factors. The ice bath seems to be the more important of the two, based on my evolution, as that was the biggest jump in ease of peeling. I went from just putting the eggs in room temp water and pulling them out when they are done to: Waiting for the water to boil first, which helped a bit. Putting them in ice water after, which helped a lot. Steaming instead, which had only a minor effect on peeling, but it greatly helped in speeding up the whole process. I do not know how slowly raising the temperature and then using an ice bath would be. Something to test later, but I'm not expecting good results. I'll update if this ends up being better.
This is a great video. I have a much greater appreciation for Jack's knowledge after watching. I always thought of Jack as a taste technogeek, but it is apparent that he really is a chef! My bad...Jack, you are now in a much higher place for me than before!
If you want to try out eating kiwi with skin on, try getting golden kiwis. They're a lot less fuzzy than the green ones (and also a bit sweeter), and the skin actually adds a pleasant, slightly tart flavour.
Will definitively look for those. Tnanks ! D
I like the hairiness though
I like the tartness and texture of kiwi skin! It never goes to waste.
Also you can wash them with baking soda.
I grow northern kiwi...they don't have hairy skins..and are more the size of large grapes.
....Nearly forty minutes of smiling. You guys are great and great together. AND good content.
I watch ATK all the time and I know this vid is old but I absolutely love you both in this. I laughed so much. Love it!
Teriffc q & a. Great info and the humor makes it fun. I can see you two getting in trouble and being separated in work meetings due to the giggling at inside jokes like "washing your meat." You two are a blast.
You two are HILARIOUS! Love it!
You guys are fabulous. Actually two of my favourites in one place at the same time for a full half hour. Thanks for the entertainment and knowledge!
You guys are so natural, funny and knowledgeable in this series ... it's great! Really refreshing to see you in this format.
More of these! They are so cute and smart together!
I REALLY enjoyed this! The great chemistry kept it going, but I got so much out of the tips! Nobody has me to dinner either, and I wish they knew how nice it would be to have someone cook for me. Frozen, in a bucket, it is all about the company!
I Love this Segment! More of these please! Plus More minty fresh Jack Bishop!
I loved this program, I learned lots and was very entertained. They make a super duo... two thumbs up!
I love you both! Y’all produce recipes average folks can do. Also you produce recipes that can be sized easily. I used to perceive ATK as “snooty” or dare say “snotty”. Those descriptions have left the building. Keep up the great work!
This was an absolutely charming video and gave me amazing information while dispelling some mythes. Listening to you instead of pretentious "master chefs" is so refreshing. because you positions are based on tests you done.
The two of you are great together. I really enjoyed watching this. Please do more.
Julia was absolutely constructing the outdoor pizza oven in her head as Jack spoke of the smaller portable one
The beauty of an outdoor wood burning oven is that you can use it to bake breads and baked beans in it.
So darn informative! More like this please! I learned a lot!
Jack Bishop is my absolutely favorite host with ATK.
I totally agree, he should have more t.v. TIME.
Same
You have to respect the self-control that permits him to stay thin.
I can't tell you how much I enjoyed this episode. ATK is always my "go to" for every recipe. I have all the ATK cookbooks as well. Great format for home cooks to get answers to any and all cooking questions. When I was trying to learn how to cook, I watched "Cooking Live" on Food Network with Sara Moulton. She cooked while answering call in questions. I learned more by watching her than if I took a course. Thanks ATK! You came through again!
Julia's remark about plunging your face into the freezer, with your eyes wide open (you're not going to look supersmart...) cracked me up.😂
Chop onions next to the stove with the vent fan on! Works for me.
Freezing them for 20 minutes or so also helps.
I’ll try this. Thanks.
MORE FROM THESE TWO! A great combo. She's very funny and he's super knowledgeable.
I believe a very sharp knife reduces the onion fumes thus reducing the crying. Works for
me.
It's because you're disturbing the cell walls less. Just like with garlic, it's the plant's defense mechanism. Still, sometimes you just get a really harsh one.
Same. I always hone my knife prior to cutting onions and garlic. Never cried
Yeah sharp knife + technique that minimizes number of cuts does help a lot. I very rarely cry cutting onions. Sometimes you do just get a very pungent onion though.
@@dallasl3688 Right. Every onion isn't the same. If the tears bother, put a hotdog in your mouth and the onion (no matter the age or temp) will deliver what we deserve.
Must be a hotdog and nothing else and after this weekend, a Nathan's brand will be the Chestnut winner.
I think a stainless steel knife reduces tears. Think of it … if you have onion or garlic odor on your hands just rub you hands on a chrome water faucet and voila, scent is gone.
Garlic salt question: NEVER, EVER use garlic salt. By the time you get enough garlic it will be so salty as to make your dish inedible!!! Remember, you can always add more salt but you can't take it out (unless you add a piece of cabbage, but that doesn't work for garlic bread).
Works perfect for me cause I don’t really like garlic, so just a hint of it I’m ok with. 😁
Since we like more salt I disagree. But your point is valid for a lot of people.
if need be, i'd put cabbage on garlic bread. i'd call it a germanic bruschetta fusion and double the price though.
@@chrissandoval7675 Sounds like a plan. When do we start?
Garlic POWDER - the flavor of garlic without the added salt :) Or I buy a jar of minced garlic to have handy.
For cutting onions I use an inexpensive desk fan to push any airborne irritants away from my eyes. Has worked pretty well so far.
I had to cook for a friend who can’t do alcohol, and subbed tart cherrie juice for red wine. It worked great.
I wonder if grape juice would be a good sub.
I wonder if adding a small amount of a plum vinegar to whatever sweeter juices are available would be helpful if no tart cherry juice is on hand.
Thanks for the tip. I've use white grape juice for white wine mixed with a little broth and a touch of vinegar. I didn't use the juice full strength but maybe I should try it.
V L did you not watch the video? That’s not true.
@@OpiumBride it's been verified the alcohol doesn't completely cook off, the video mentions this. Therefore if you are feeding a recovering alcoholic it's best not to use it.
Love these. Pls keep doing them. Great content, ATK!
Fun with Jack and Julia. I have long suspected that both of them smile in their sleep. Educational AND entertaining. Thank you, ATK!
Great informative video. The poker that Julia Child used to super-heat the green beans is called a Toddy Iron if it's small enough to heat up a cup of liquid and a Loggerhead for larger vessels, they were common in Colonial times...I use an old fashioned soldering iron that you heat in hot coals that I inherited from my father...who inherited from his father.
Jack, you are a riot! I don't watch many videos over 25 minutes long, but you kept me interested with your wit and laughter. Thanks!
A great variety of questions and enjoyed the humor in addressing each.
The egg tip was super helpful! I’ve used vinegar so many times, because that’s how my mom boiled eggs and I can assure you, it doesn’t ensure they will peel easily. For onions, although the “correct “ way to store them is at room temperature, you are much less likely to cry if they’re cold. Warm onions release more vapors, so I always refrigerate my onions.
Though it is a long time after you commented, I am wondering if you have continued to use this method of steaming the eggs? If so I am trying to figure out for how long you steam them (and you're steaming them as with veggies, no water touching them, right?) Thanks!
@@thegroovyhead - Hi. I've actually has the best results with boiling in just plain water but I don't add the eggs to the water until the water is boiling. I used to add them to the water before that and peeling was a mess! When you add cold eggs to the boiling water, it causes them to contract a little bit in the shell and they peel very nicely. Once they're in the water, I cover the pan and turn the burner down to a simmer.
Everyone likes their eggs different so you'll have to play with the time to decide what works best for you.
I cook mine about 10-12 minutes if they're for deviled eggs, Easter eggs or egg salad. If they're for eating right away, I'll cook about 5-7 minutes so the yolk is a bit creamier.
Thanks for the question. I hope this helps! :)
I heard putting onions in water.
I really enjoyed this program. The questions were great and I received some great info. Always love ATK for years
7:00 Add a teaspoon of vinegar to egg water to keep cracked eggs from spilling out their contents. This prevents wasting an egg.
11:00 Use the flat of a knife to scrape cut meats to remove fragments of bone from use of the Bone saw. You don't want to bite down on an unexpected piece of bone.
23:00 Use a splash of Vinegar on your hands and rub them together before you wash your hands with soap.
26:00 Use Grape seed or Corn oil as they have a higher smoke point. Canola oil is fine for baking, but it can have a fishy taste when used for stovetop cooking.
As a recovering (I'll recover tomorrow) alcoholic, HUGE props to you for mentioning the "does alcohol burn off completely" question. It may be subtle or a small amount, but "we" can sense it.
Love this format. You two have good chemistry and the content was just right. One idea, can you do these Q&A thematically (baking bread, cooking vegetables, dealing with different techniques, etc.).
Loved this episode!
Re: onion salt and garlic salt.
I think these are just leftover "convenience" items from 50's & 60's cooking. At 61, I've never purchased either. Both are just outrageously overpriced table salt with a small amount of garlic or onion powder added.
In order to gain the benefit of the onion or garlic flavor, most dishes will be horribly oversalted.
Just buy powder - cheaper and more flavor.
Btw, is there a difference for cooking, other than the obvious - texture, & personal preference, between garlic powder & granulated garlic?
@@hwk9468 I have used both. For a time, I used an off brand that was granulated (and cheap!) and it definitely had a nice garlic flavor (and aroma) than the powder I was replacing at the time.
I cook primarily with fresh onion and garlic. I use the powders as more of an "umami" type of boost. A burger gets salt, pepper and onion powder while frying or grilling. Garlic powder I add to sauces and gravies where I don't want anyone to actually notice it. It adds an extra layer of flavor but if someone says "Ah, garlic!" - I've used too much.
Of course both are great to have on hand when dinner is already cooking - and there's no fresh stuff in the house!
There can be a difference: Garlic salt may be garlic oil plated on salt versus garlic powder (dried juice/crushed garlic). So both taste different then fresh, even if you added salt to garlic powder. (From a food scientist that used all 3)
@@hwk9468 Not practically, no. The granulated stuff doesn't clump, while the powder stuff does. I've seen roasted garlic in the granulated type, which is rather a nice change from the straight garlic powder/granulated garlic.
I can taste garlic powder in foods. I don’t like the flavor. I never use it but some restaurants tend to rely on it.
This is some of the best ATK content so far. Nice job guys. We appreciate all you teach us.
@22:50 Mouthwash works because of the concentration of alcohol in it. You could also use vodka/whiskey or just rubbing alcohol (which is also useful against oil-based stuff like hot peppers).
I cut onions cold (straight out of the fridge) and never have tears. But I did have tears laughing at Julia's pirate impression. Hilarious! Great Q&A. Thank you.
This works very well we do as well!👍
Really enjoyed this, not just for the knowledge content, but it was fun to see Minty Fresh Jack and Julia "uncut"!
Loved this episode! This is definitely something you should consider doing occasionally! Jack and Julia were fantastic! Keep these two doing this type of segment! Please!
You two are a hoot, thanks for the laughs!
Have never seen the two of you before but you have great chemistry and I enjoyed listening as you debunked or validated certain kitchen myths.
Thank you for bringing a smile to my face and heart. Hugs from Minnesota.
Great episode! More please! Jack looks great with the glasses.
Cooking with alcohol: alcohol is also a solvent. It helps flavours meld together and extracts flavours from herbs or spices.
Plus it gives a nice mellow buzz.
I've never laughed and had such a fun time watching a You Tube video. I will forever love Minty Fresh Jack and Pirate Julia. Awesome show guys!
Being Puerto Rican and cooking with onions every day, I never tear chopping onions! I make my fresh sofrito and onions never make me tear!
Always watch the regular showing with cooking and segments but this made me love Jack so much more. (Already loved Julia and Bridge)
I drain the eggs, put a lid on, hold tight and shake the pan vigorously, then peel the smashed shells off under water. Old way my grandma taught me 60 years ago. Works every time.
Perhaps the best ATK episode I've seen. Please give us more.
Wonderful to find my fav TV cooking show in this Q&A format with “Minty Fresh” Jack and “Crusty Pirate” Julia! 🤣 Very informative and entertaining!👏🏻
Thanks so much for the advice. I love when you two don't QUITE agree on things, it shows that there's not always just one correct answer. Cooking is an art and full of technique developed over thousands of years, so our understanding has changed a LOT. I'd love more of these discussion/teaching videos!
Much fun! Good answers, as well. Look forward to the next session.
5:26 The question there is how to keep BOILED meaning COOKED pasta from sticking, but Julia read BOILING pasta. Is good to differentiate the two, because the answers are different.
1- Jack answered properly, when you are boiling (cooking) pasta any lipids (oil or butter) will float on top of the water, so it's not really doing anything to prevent the pasta from sticking, while the salt is there only to season. Thus, Jacks answer, use plenty of water and gently move the pasta a lot at the beginning to release the starches from the pasta into the water.
2- Jack also said that, when your pasta is cooked, you don't want to add oil or butter to it because the sauce will not stick to it and will end up in the plate instead of in your pasta/mouth. The salt on top of the pasta after is cooked is not necessary if you properly salted your water while cooking it. The best way to make sure the pasta doesn't stick after it is cooked is to dress it with the sauce immediately. You should think of it like dressing a salad. The pasta shouldn't swim in the sauce, and traditionally is never served "sauce on top of pasta", but thoroughly mixed together.
22:16 The trick here is to use Stainless Steel, not just regular steel. I have used this trick many times, and it does work. They even sell a stainless steel bar that looks like a soap bar for this purpose.
Honestly, I've never had a problem with pasta sticking, regardless of container. I just stir it when I'm bored, which given my ADHD brain, is pretty often. Stainless steel, Teflon, aluminum... makes no difference. I've had an oddly repeated argument with friends over the years about all their tricks to fight pasta from sticking, and at some point I've asked why they are looking to advice from people who have had that problem vs. someone who never has. No adding sugar (this one never made any sense to me), no adding oil. No adding a spoonful of the sauce.
Just let the pasta cook by itself in salted water for seasoning. Drain and immediately put it in whatever it's supposed to go into and shake it a bit, as everything pasta goes into has enough fatty acids to stop the pasta from sticking. Al dente pasta sitting around doing nothing will glue itself together, but more well done pasta will take longer. Plate and add marinara for a touch of oil, but mostly liquid enough to keep things sliding. Add to the carbonara which gets egg fats (keep stirring so you don't get scrambled eggs). Add to shrimp scampi for butter's dairy fats. Put alfredo sauce on it for dairy fats. The only exception is lasagna, which has to be built slowly. In that case, set it on wire racks quickly and build off of the cooling noodles before they dry too much.
This is/was my favorite Q&A from ATK
Hilarious, insightful and omg still laughing. Please do this more often. Since you're both working from home do a zoom. This was refreshing.
To reduce crying when cutting onions, peel them under running cold water first. Cover lightly and put away in a microwave or in the fridge until the time to use. If you have more onions to slice, wash and slice each one separately, repeating the whole process : wash, slice, cover & put away in the same bowl. Got that tip 45 years ago from a professional chef’s cooking lessons. Works pretty well, I find.
I love fresh minty jack and julia! They are hilarious together!!
ahem... Minty Fresh Jack and Grumpy Young Pirate Julia. And I laughed so many times because of their great chemistry. I'd love to go out for cocktails with them. But I'm not cooking for Jack :)
Love that you guys are coming out with a book on Cooking for One, I'm a bachelor and am constantly having to keep my meals interesting. I'd also love the idea of a meal prep book, I know ATK's website has "make ahead" meals but it would be interesting to read more about easy ways to make large, varied meals that would last 5 days or so and reheat in the microwave/toaster oven well!
I have an old book: Cook Once and Eat For a Week. Not an ATK one, but taught me a lot.
Spouse and I bought the ATK cooking for two book, got tired of not having enough leftovers, and started doubling the recipes. 😂
i never cry cutting onions that come from the fridge. and i add baking soda to ground turkey. it comes out so much softer and you'll be amazed!
i never noticed but that is right!
OMG I ❤️❤️❤️ both y’all together 💯 you are hilarious and entertaining . Thank you 😊
Some of this content was really not what I was looking to know, however the chemistry b/t these two Pros was EPIC fun. What a great discussion and hope to see these two in this format in the future! Bonus... I learned soooo much!
Julia Child carmelized onions in the oven in one of her very first cooking shows. She was making French onion soup.