I bought a whole chicken around 4 bucks wondering what to do with it; this video is a God sent! I made it today and it’s the best chicken I’ve ever put in my mouth! You must make this!
Cast Iron is only "non-stick" when the patina/seasoning/coating has been built up and continually maintained (proper use, cleaning, storage...) over time. During the building phase (surface still a little rough), paper towels can leave behind difficult to remove paper remnants; I use a soft cloth. I've always termed the glass/porcelain enamel coated cast iron as "the teflon of cast iron". Cast Iron boasts "EVEN COOKING" (browning/crispness) ONCE fully hot/properly pre-heated throughout (as you explain). A "splatter screen" is useful when cooking fatty items like bacon, stove top. Your discussion did prompt me to make a clarification on my own video too (conductor vs. insulator), thank you!
I made this butterfly Chicken last night! Wow! It turned out beautifully. So simple, yet tender and Juicy! I've been using cast iron a ton but heating it in the oven for uniform heating was new to me. Thanks for the tip!
You guys have help me so much with my everyday cooking. Before watching your shows I could wreck Kool-Aid and Raman Noodles. Which was my first meal for my husband when we got married :( . But now, all my friends tell me what a good cook you have become and it was thanks to you ladies. Thanks again
I just wanted to say thank you for the great recipe. I made it for my wife last week and she loved it so much she wants it a gain this week . it so simple to make
I am not the greatest cook, but I try to learn from the test kitchen. The baked potato segment was so informative. I really learned a great deal, even which potatoes are best to use for baked potatoes. THANKS Cheryl
Great episode! I spatchcock chickens all the time and cook them in my Lodge, just like that one. I sometimes go straight ahead like this and sometimes I put it on top of potatoes or other vegetables and roast them in the drippings, or on top of a bunch of sliced onions which I deglaze to make an onion jus that is dynamite. Sometimes I do it "chicken under a brick" style, by doing what you did here, but on the first side covering with foil and putting another cast iron pan on top. Decreases cooking time slightly by evening out the chicken into one flat mass... doesn't seem to affect the juiciness either, and you get even better browning. However you do it though, it is definitely the superior method for roast chicken in terms of time, results, and ease of carving and presentation.
Gr8 help. Just gave my niece cast iron skillet 4 house warming & her teenage son is learning so gave him Lodge 'wildlife series' cast iron 2 start his collection.
Just made the spatchcock (butterflied) chicken Dan made here..... it was FABULOUS!!!!!!! Who’d have thought that only 40 total minutes (basically) in the oven would get a whole chicken done! It was SO tender and flavorful! EASY EASY!!!!!
This is one of my favorite episodes . I sent it to my 30-year old grandchildren so they can learn good basic cooking using my 60-year old cast iron skillets!
Don't forget to mention that when flipping over in the chicken in the cast iron skillet, you may need an extra hand with a Fish Spatula in case the skin wants to stick - as seen in the video. ;- ) 18:56
Very good chicken! I followed the recipe last night except I brined my chicken first. My chicken skin did not look as nice as the video but it was still crispy. I'll have to tweak the temperatures and cooking times for my oven. This recipe is very flavorful, my family enjoyed it. You do get a good amount of the yummy stuff left in the cast iron skillet, I just dumped a bunch of spinach in there for sautéing as a side dish while my chicken cooled before cutting. I'll be doing this dish at least once a month now.
Cast iron. One of my first purchases when I was out on my own. Got a set (skillet, chicken fryer, and Dutch oven) with finished inside bottoms (smooth). That's been over 40 years ago. Sweetest pans in the world. Only thing I use a steel skillet (with copper bottom) for is eggs. Never wash the egg skillet - just dab of butter and in go the eggs. Put a glass lid on to baste the eggs. But everything else is cast iron. Even have a cast iron sauce pan...
I have only owned cast iron for about 5 years. My favorite is the grill pan which was under 15 bucks. I had only used teflon pans before that....and boy what an upgrade.
I made this recipe tonight! I couldn't find a chicken small enough, so I used some skinless boneless thighs I had in the freezer. I added shallots, potatoes, and carrots to it and some broth, which I let reduce to a rich glaze. So, I guess I didn't make this recipe after all. Still delicious! :)
Made the roasted chicken in cast iron skillet and it was FANTASTIC! If you have a cast iron skillet, follow the recipe, you will not be disappointed. Great, thanks!
I did spatchcocked chicken a little differently. Used a non-stick pan and a bit of avocado oil. Then took the backbone out of the chicken, seasoned it with salt and pepper and then breast side down in a pan over medium-low heat. 4 minutes is all it took per side to brown it nicely. Then 30 minutes in a 375F oven to finish. Chicken so good someone went back for seconds.
I appreciate the paper towel holder test. I've been holding my cast iron hostage and never used it. Turned to this channel to learn how to cook without food sticking. At least I have two good recipes to try (steak, chicken). Thanks!
I watched the whole episode but I didn't see Lisa?! The beginning of the video said Lisa was gonna be featured showing us gadgets! I love watching Lisa!
I really enjoy our cast iron skillets. I've used the 12 incher for pizza, biscuits, chicken, pasta, etc. I also have a 12 inch cast iron griddle which I love using for pizza. Spatchcocked chicken! YES! I like to put my herbs and spices under the skin and since my wife and I like eating the back I don't cut it off. After putting seasonings under the skin I take a knife or fork and perforate the skin. The last one I did I added a touch of cinnamon in my spice, herb mix and my wife ate more of it than I did.
This video is downright UNFAIR! I just want to jump into the test kitchen and smell those steaks and that chicken, as you cook them to heavenly perfection. And once they are rested and served, I can just feel them roll like water over Niagara Falls into my mouth, delivering me to heavenly bliss! Incredible recipes, and perfect cooking methods for delivering both dishes, perfectly!
just for general info. cast iron is made in several sizes. Lodge number 8 is 10 1/4 inches across . You mentioned a 12 inch skillet that wold more than likely be a number 10. There are different sizes for different applications. number 3 pans are about 6 inches across and are great for making individual portion lasagna or pizza. Serve directly in the pan.
Maybe it’s just me, but ever since I discovered the sous vide cooker, reverse seared steak is best. All this process of searing they are doing is perfect. Only I want mine cooked in the sous vide water bath first. Made a sous vide beef Wellington for Christmas and for a little extra flavor I reverse seared all six sides on a ripping hot griddle. So, combining the sous vide and what these two ladies are doing is just perfect.
Ah, the humble king of kitchen equipment...the cast iron skillet. Perhaps the most indestructible of all stoneware it's essential of course. But, I had been using it wrong. Well, actually not wrong, but according to this very informative episode not to it's fullest capability. I, like many I'll wager, thought it was best to quickly sear a steak on both sides on the stovetop in the cast iron using high heat (i.e. oil in pan beginning to smoke) then transfer and finish in a hot (400-degree 'round bout) oven After trying this method where the oven is only used to pre-heat the skillet is my new standard after only one try. The steak is incredible and don't underestimate that compound butter, in fact I'd say it's almost as essential as the meat! This is my favorite instructive cooking show and episodes such as this one with both steak and chicken in the same episode... as well as the always informative tests shares maximum useful information in the most compact time. Excellent.
Ever since I watched this video for the first time, 2 months ago, I have eaten more steaks than in the past 2 years! Simple delicious. Old dog = new trick. Thanks
Love your show! I did, however, bought that simple human paper towel holder based on your recommendation and it failed on me really quick; the small rubber feet came off after less than 3 months and the holder slides around when used. And if the cardboard core of the paper towel roll is bigger than 5cm (2in) in diameter, which is what you'd probably find with rolls you'd buy for cheap in big-box stores, the holder slides around even more. Buyers be aware.
I always learn something from watching this channel. The comments always a have a good tablespoon of haters tho ...I wonder how disheartening that is to the people who make these great videos and....is that the point for the haters? ...if so I hope the producers and chefs all appreciate that the majority of us really appreciate the skill and effort that goes into this quality channel. I love to cook and especially improve my knowledge and skills ... this channel is a great resource for that and if they use a pot holder I don't personally approve of...I'm not going to get butt hurt!
You are exactly right...sometimes I think the trolls just do this to destroy the joy. I love these videos, even if I don't do the recipe, I learn technique which transfers to a great deal of my cooking
If you like that wonderful crispy rendered fat on a New York strip, use the tongs to hold the steak vertical fat side down for about a minute and a half at the start. Coarse sea salt in the pan helps also
That chicken looked really good. I love spatchcocking. It gets all that skin exposed so it all crisps up. Plus the bird cooks a lot faster. I've spatchcocked thanksgiving turkeys for about 3-4 years now and can't think of a good reason to do it any other way. Not to brag cuz it's all in the method, not in any skill I bring to the table, but my turkeys look like a magazine cover photo without really having to try.
Regarding the paper towel holder: on the one that had the post-style tear-off bar, Adam tried to tear downward, where the paper wasn't touching anything. Of course it didn't work. Try it again, but this time tear UPWARDS, so that the bottom edge of the paper is in contact with the post. Voila! A perfect tear every time.
Love the videos! ATK is one of the best cooking sites if not the best. I've never had a recipe go wrong on me. I have one question about chicken temperature. If chicken is supposed to be cooked to a minimum of 165F, I understand the value of using a thermometer. But doesn't resting the meat also allow its temperature to rise a few degrees? Why not cook chicken to 160-165, then let it rise in temperature to 165 as it rests?
The best papel towel dispenser are wall kind.. super easy to use ..save space on your conter top... holds many paper so you dont have to charge every minute..
I love watching America's Test Kitchen program on PBS every day, and I learn so much about cooking when viewing the show. After months of watching your show my weight have increased as I am usually eating while watching the show. I love the tips you all have, and the meals you all make is wonderful and leave me remembering what I have learned. Keep up the great work and I look forward to viewing what you all are making each day.
Pepper burns so add it after the steak comes off the heat. Add fine sea salt right before you sear a room temp steak and then add a thicker finishing salt at the table. Use avocado oil since it has 520F smoke point and it's readily available in non gmo unlike veg oil 😊
The problem is most people do not have an industrial vent hood to evacuate the smoke properly. I get great results cooking my steaks on the grill at 500+, and top it with clarified butter with and without spices. In fall/winter the pressure cooker(s) come out and make their presence known. If you do not pressure cook you are missing out. Low carb PC recipes are what I have been working on and tweaking recently.
Silicone handles are helpful but at 500 degrees it may be inadaquate as I have discovered. Also they can slip and rotate. A two handed grip with towels using the helper handle is best when transferring CI with a bird from a hot oven. I use 13.5" and 15" CI pans.
I do spatchcock chicken frequently and you don't need to put it skin side down for properly browned and crispy skin. It's a lot easier not having to flip it over midway.
G'day Dan and ATK, I do your spatchcocked chicken recipe regularly but seeing as this is an Italian inspired dish let me tell you if you took an Italian Nona’s expensive Extra Virgin Olive Oil (EVOO) and poured it over a chicken and put said chicken and oil into a pan heated to 500 degrees F, you'd be sleeping with the fishes before sundown. Come on Dan, check your science, EVOO is the cold first-pressing of the olives for one specific reason to extract the most full-bodied, tasty, aromatic oil possible. Its main application is for salads, marinating, preserving and, maybe, heating just a tiny bit to serve dishes like that classic Italian starter, warm olives in EVOO. High temperatures ruin the subtle flavours and aromas of the oil. One can achieve the same great results for your chicken, or anything else you're frying, by using ordinary olive oil which is considerably cheaper than EVOO. So, don't stand there and watch your money go up in smoke. Save your EVOO for special taste treats, like lightly drizzling over the Reggiano cheese on top of your favourite pasta dish. Buon Appetito!
I made this tonight (the chicken in cast iron). My chicken wasn't even close to being brown or crisp after 30 minutes. I turned it anyway and then cooked it 20 minutes on the other side. It was delicious and the pan juices were great. But I think I might brown mine on the stovetop first next time.
CAN YALL PLEASE DO PORTABLE INDUCTION BURNERS. Do the best single cooktop, the best double, and the best one for woks,and then do a separate video on the full-size induction ranges please. I am so overwhelmed with the number of selections to choose from. Thank you. Be sure to cover hot spots, burners with surface area covered by the heat, on the dual ones check for if you can combine them into a big cooktop for griddled and such, if the heat is split with two burners, oh I’m sure y’all know what is best to look for.
Love everything about ATK right now. I don't have tv and rely on your UA-cam shows and you are killing it! I look forward to every video nearly as much as I do every issue. Nearly...
Best way to season cast iron is to start the process in the oven. After the oven method has been done 3 times, it can be maintained by doing it on top of the stove.
I love the cooking, instruction etc but wondering if those salt bowls or pepper grinders are sanitized afterwards? I’ve noticed how many work with raw meats, wipe their hands on a towel but then touch pepper grinders, spice containers etc I’m sure they do clean well but just a note for new cooks to always wash hands with soap and be sure to wipe down or replace any items that you may have touched All the best 🌟
That spatchcock chicken lots amazing! I'm definitely doing that for dinner soon! I love my Tri-Ply cookware but for lots of dishes you can't beat cast iron.
Been using cast iron for 53 years since I got married they have never seen soap. Just spray with hot water and a brass scouring pad if everything doesn't come out with the hot water spray. Tried teflon a couple times worked ok for 3 to 6 months and had to toss them now I only have cast iron. Actually I have a stainless skillet that came with a good set of pots, only use it for poached eggs. I did enjoy the show more before Chris got fired though.
3.5-4 lb chicken? Haven't seen one of those since I was a kid. All the frozen birds at the supermarket are 6 lbs now if they are an ounce. Where do you find those smaller fryers?
The only kind of Skillet I use is cast iron never thought of preheating an oven before I use it pandemic info cooking is very helpful nothing else to do but learn
Loved it. Grateful the episode is uploaded. PLEASE! GOUGERES! I live in Cincinnati, and I can't make it to SF to get Tartine's gougeres as much as I want. Regarding cheese: I have access to mimolette and cave-aged gruyere. I've even tried using Sartori's black pepper belavitano, for that extra peppery bite, while trying to maintain the cheese moisture similarity to gruyere. What would you use as a readily available substitute, and how much ( and what type) flour would you use? I'm using a Dorie Greenspan (epicurious) improvised gougeres recipe. I brush them with egg wash instead of sprinkling the tops with cheese, as I find the cheese is a bit on the burned side given her temperature and timing requirements.
Thanks for watching! We actually have a gougeres recipe on our Cook's Illustrated website: www.cooksillustrated.com/articles/576-bringing-back-gougeres Happy baking!
Looking for directions to make doz. Of dehydrated whole eggs how can we powder the eggs? In order to preserve in bags or containers of varieties. Ok? Please?
+ Jason Mizuno -- If you subscribe to their Web site you can watch all the episodes from the 17 previous seasons as well as the current season's shows that have already aired.
I bought a whole chicken around 4 bucks wondering what to do with it; this video is a God sent! I made it today and it’s the best chicken I’ve ever put in my mouth! You must make this!
Cast Iron is only "non-stick" when the patina/seasoning/coating has been built up and continually maintained (proper use, cleaning, storage...) over time. During the building phase (surface still a little rough), paper towels can leave behind difficult to remove paper remnants; I use a soft cloth. I've always termed the glass/porcelain enamel coated cast iron as "the teflon of cast iron". Cast Iron boasts "EVEN COOKING" (browning/crispness) ONCE fully hot/properly pre-heated throughout (as you explain). A "splatter screen" is useful when cooking fatty items like bacon, stove top. Your discussion did prompt me to make a clarification on my own video too (conductor vs. insulator), thank you!
No cooking show on TV even comes close to these shows. They actually show you how to cook. I've never made a recipe of theirs that wasn't great.
Thanks for being a fan! We're glad to here that.
Agreed! I made their Chicago deep dish pizza recently and the crust was absolutely amazing.
I've had several flops. Ironically it was the METHOD that ruined the dish each time.
17 years on air and PBS hawks adverts these days. I think it has WAY more to do with funding than useful content.
@@JoeKaye-hn5dt What recipes did not work for you?
I made this butterfly Chicken last night! Wow! It turned out beautifully. So simple, yet tender and Juicy! I've been using cast iron a ton but heating it in the oven for uniform heating was new to me. Thanks for the tip!
You guys have help me so much with my everyday cooking. Before watching your shows I could wreck Kool-Aid and Raman Noodles. Which was my first meal for my husband when we got married :( . But now, all my friends tell me what a good cook you have become and it was thanks to you ladies. Thanks again
I just wanted to say thank you for the great recipe. I made it for my wife last week and she loved it so much she wants it a gain this week . it so simple to make
I am not the greatest cook, but I try to learn from the test kitchen. The baked potato segment was so informative. I really learned a great deal, even which potatoes are best to use for baked potatoes. THANKS Cheryl
Great episode! I spatchcock chickens all the time and cook them in my Lodge, just like that one. I sometimes go straight ahead like this and sometimes I put it on top of potatoes or other vegetables and roast them in the drippings, or on top of a bunch of sliced onions which I deglaze to make an onion jus that is dynamite. Sometimes I do it "chicken under a brick" style, by doing what you did here, but on the first side covering with foil and putting another cast iron pan on top. Decreases cooking time slightly by evening out the chicken into one flat mass... doesn't seem to affect the juiciness either, and you get even better browning. However you do it though, it is definitely the superior method for roast chicken in terms of time, results, and ease of carving and presentation.
Gr8 help. Just gave my niece cast iron skillet 4 house warming & her teenage son is learning so gave him Lodge 'wildlife series' cast iron 2 start his collection.
Just made the spatchcock (butterflied) chicken Dan made here..... it was FABULOUS!!!!!!! Who’d have thought that only 40 total minutes (basically) in the oven would get a whole chicken done! It was SO tender and flavorful! EASY EASY!!!!!
This is one of my favorite episodes . I sent it to my 30-year old grandchildren so they can learn good basic cooking using my 60-year old cast iron skillets!
How nice and lucky they are to get your awesome skillets!
@@tjsullivan4793 I agree!
That’s so sweet!
How nice to have a grandmother who is that thoughtful.
Nice going. You are a doll.
Don't forget to mention that when flipping over in the chicken in the cast iron skillet, you may need an extra hand with a Fish Spatula in case the skin wants to stick - as seen in the video. ;- ) 18:56
Very good chicken! I followed the recipe last night except I brined my chicken first. My chicken skin did not look as nice as the video but it was still crispy. I'll have to tweak the temperatures and cooking times for my oven. This recipe is very flavorful, my family enjoyed it. You do get a good amount of the yummy stuff left in the cast iron skillet, I just dumped a bunch of spinach in there for sautéing as a side dish while my chicken cooled before cutting. I'll be doing this dish at least once a month now.
Brine the chicken the day before and dry in the fridge uncovered overnight. Flip and pat dry, and leave uncovered during the day.
Cast iron. One of my first purchases when I was out on my own. Got a set (skillet, chicken fryer, and Dutch oven) with finished inside bottoms (smooth). That's been over 40 years ago. Sweetest pans in the world. Only thing I use a steel skillet (with copper bottom) for is eggs. Never wash the egg skillet - just dab of butter and in go the eggs. Put a glass lid on to baste the eggs. But everything else is cast iron. Even have a cast iron sauce pan...
I have only owned cast iron for about 5 years. My favorite is the grill pan which was under 15 bucks. I had only used teflon pans before that....and boy what an upgrade.
To answer your question, the hot plate will get your pan hot enough, you just need to let it sit on the burner for a good while!
Proud of ignorance.
@a. lucio Turn your cast iron skillet upside down on the hotplate burner to trap the heat effectively. Takes about 5-10 minutes.
I like my 12 inch cast iron griddle for making pizzas, eggs, burritos, pancakes, etc.
I made this recipe tonight! I couldn't find a chicken small enough, so I used some skinless boneless thighs I had in the freezer. I added shallots, potatoes, and carrots to it and some broth, which I let reduce to a rich glaze. So, I guess I didn't make this recipe after all. Still delicious! :)
Made the roasted chicken in cast iron skillet and it was FANTASTIC! If you have a cast iron skillet, follow the recipe, you will not be disappointed. Great, thanks!
I did spatchcocked chicken a little differently. Used a non-stick pan and a bit of avocado oil. Then took the backbone out of the chicken, seasoned it with salt and pepper and then breast side down in a pan over medium-low heat. 4 minutes is all it took per side to brown it nicely. Then 30 minutes in a 375F oven to finish. Chicken so good someone went back for seconds.
I appreciate the paper towel holder test. I've been holding my cast iron hostage and never used it. Turned to this channel to learn how to cook without food sticking. At least I have two good recipes to try (steak, chicken). Thanks!
I watched the whole episode but I didn't see Lisa?! The beginning of the video said Lisa was gonna be featured showing us gadgets! I love watching Lisa!
I really enjoy our cast iron skillets. I've used the 12 incher for pizza, biscuits, chicken, pasta, etc. I also have a 12 inch cast iron griddle which I love using for pizza.
Spatchcocked chicken! YES! I like to put my herbs and spices under the skin and since my wife and I like eating the back I don't cut it off. After putting seasonings under the skin I take a knife or fork and perforate the skin. The last one I did I added a touch of cinnamon in my spice, herb mix and my wife ate more of it than I did.
This video is downright UNFAIR! I just want to jump into the test kitchen and smell those steaks and that chicken, as you cook them to heavenly perfection. And once they are rested and served, I can just feel them roll like water over Niagara Falls into my mouth, delivering me to heavenly bliss! Incredible recipes, and perfect cooking methods for delivering both dishes, perfectly!
just for general info. cast iron is made in several sizes. Lodge number 8 is 10 1/4 inches across . You mentioned a 12 inch skillet that wold more than likely be a number 10. There are different sizes for different applications. number 3 pans are about 6 inches across and are great for making individual portion lasagna or pizza. Serve directly in the pan.
Maybe it’s just me, but ever since I discovered the sous vide cooker, reverse seared steak is best. All this process of searing they are doing is perfect. Only I want mine cooked in the sous vide water bath first.
Made a sous vide beef Wellington for Christmas and for a little extra flavor I reverse seared all six sides on a ripping hot griddle. So, combining the sous vide and what these two ladies are doing is just perfect.
I love the way you explain the reason you do everything. Love binge watching...
I have cast iron skillet, waffle iron and wok. All are perfectly seasoned and a treat to use. Carbon steel is great as well.
Ah, the humble king of kitchen equipment...the cast iron skillet. Perhaps the most indestructible of all stoneware it's essential of course. But, I had been using it wrong. Well, actually not wrong, but according to this very informative episode not to it's fullest capability. I, like many I'll wager, thought it was best to quickly sear a steak on both sides on the stovetop in the cast iron using high heat (i.e. oil in pan beginning to smoke) then transfer and finish in a hot (400-degree 'round bout) oven After trying this method where the oven is only used to pre-heat the skillet is my new standard after only one try. The steak is incredible and don't underestimate that compound butter, in fact I'd say it's almost as essential as the meat! This is my favorite instructive cooking show and episodes such as this one with both steak and chicken in the same episode... as well as the always informative tests shares maximum useful information in the most compact time. Excellent.
Great video! I now have a taste for steak and chicken, mashed potatoes with gravy, sautéed green beans with garlic and olive oil.
I made this last week and it was the best roast chicken I have ever had! Thank you ATK; you guys do an awesome job!
Ever since I watched this video for the first time, 2 months ago, I have eaten more steaks than in the past 2 years! Simple delicious. Old dog = new trick. Thanks
Love your show!
I did, however, bought that simple human paper towel holder based on your recommendation and it failed on me really quick; the small rubber feet came off after less than 3 months and the holder slides around when used. And if the cardboard core of the paper towel roll is bigger than 5cm (2in) in diameter, which is what you'd probably find with rolls you'd buy for cheap in big-box stores, the holder slides around even more.
Buyers be aware.
I enjoy watching you ladies so much! No one can touch the great information that you give your home chefs. Thank You!
I always learn something from watching this channel. The comments always a have a good tablespoon of haters tho ...I wonder how disheartening that is to the people who make these great videos and....is that the point for the haters? ...if so I hope the producers and chefs all appreciate that the majority of us really appreciate the skill and effort that goes into this quality channel. I love to cook and especially improve my knowledge and skills ... this channel is a great resource for that and if they use a pot holder I don't personally approve of...I'm not going to get butt hurt!
You are exactly right...sometimes I think the trolls just do this to destroy the joy. I love these videos, even if I don't do the recipe, I learn technique which transfers to a great deal of my cooking
Dannnnn what a great way to get good skin browning. Give Dan a raise! He's my favorite.
Love you ladies, your professionalism and the great sense of humour. I've learned a lot with you, thank you.
If you like that wonderful crispy rendered fat on a New York strip, use the tongs to hold the steak vertical fat side down for about a minute and a half at the start. Coarse sea salt in the pan helps also
I love my cast iron pans-nothing comes close! And now I can plan for my pan roasted chicken this Sunday. Thanks for the great idea
Great tips. And the last tip...it's like loving a good woman, the more you give, the more you get back. LOVE IT!
That chicken looked really good. I love spatchcocking. It gets all that skin exposed so it all crisps up. Plus the bird cooks a lot faster. I've spatchcocked thanksgiving turkeys for about 3-4 years now and can't think of a good reason to do it any other way. Not to brag cuz it's all in the method, not in any skill I bring to the table, but my turkeys look like a magazine cover photo without really having to try.
Regarding the paper towel holder: on the one that had the post-style tear-off bar, Adam tried to tear downward, where the paper wasn't touching anything. Of course it didn't work. Try it again, but this time tear UPWARDS, so that the bottom edge of the paper is in contact with the post. Voila! A perfect tear every time.
Love the videos! ATK is one of the best cooking sites if not the best. I've never had a recipe go wrong on me. I have one question about chicken temperature. If chicken is supposed to be cooked to a minimum of 165F, I understand the value of using a thermometer. But doesn't resting the meat also allow its temperature to rise a few degrees? Why not cook chicken to 160-165, then let it rise in temperature to 165 as it rests?
You lady’s are great for this show. Hope you get along behind the scenes as good as on the show
I have always been a huge fan of ATK, and can't imagine that changing. Keep on doing what you're doing! xxoo
The best papel towel dispenser are wall kind.. super easy to use ..save space on your conter top... holds many paper so you dont have to charge every minute..
The recipes looks amazing thank you
No faking needed - this looks like a perfect result! Thanks! /paul/
I love watching America's Test Kitchen program on PBS every day, and I learn so much about cooking when viewing the show. After months of watching your show my weight have increased as I am usually eating while watching the show. I love the tips you all have, and the meals you all make is wonderful and leave me remembering what I have learned. Keep up the great work and I look forward to viewing what you all are making each day.
Love to America's Test Kitchen from Canada!
I purchased the same timer she is using and it is great!
Pepper burns so add it after the steak comes off the heat. Add fine sea salt right before you sear a room temp steak and then add a thicker finishing salt at the table. Use avocado oil since it has 520F smoke point and it's readily available in non gmo unlike veg oil 😊
Cast iron is king. Love the chicken works perfect everytime
_I like the Cast Iron skillet in the oven concept, we try that next I use mine. Thanks for sharing this tip._
Those steaks looked absolutely delicious & the chicken & the mix was to die for.
The problem is most people do not have an industrial vent hood to evacuate the smoke properly. I get great results cooking my steaks on the grill at 500+, and top it with clarified butter with and without spices.
In fall/winter the pressure cooker(s) come out and make their presence known. If you do not pressure cook you are missing out. Low carb PC recipes are what I have been working on and tweaking recently.
Love my cast iron. I even have cast iron sauce pans. They are great for making white sauce.
Silicone handles are helpful but at 500 degrees it may be inadaquate as I have discovered. Also they can slip and rotate. A two handed grip with towels using the helper handle is best when transferring CI with a bird from a hot oven. I use 13.5" and 15" CI pans.
I do spatchcock chicken frequently and you don't need to put it skin side down for properly browned and crispy skin. It's a lot easier not having to flip it over midway.
Thanks for that tip.
But why not do it their way?
Thank you!! America's Test Kitchen! That is a very good recipe, I like to try that! 👍🏽😍🌹🌹🌹
G'day Dan and ATK, I do your spatchcocked chicken recipe regularly but seeing as this is an Italian inspired dish let me tell you if you took an Italian Nona’s expensive Extra Virgin Olive Oil (EVOO) and poured it over a chicken and put said chicken and oil into a pan heated to 500 degrees F, you'd be sleeping with the fishes before sundown.
Come on Dan, check your science, EVOO is the cold first-pressing of the olives for one specific reason to extract the most full-bodied, tasty, aromatic oil possible. Its main application is for salads, marinating, preserving and, maybe, heating just a tiny bit to serve dishes like that classic Italian starter, warm olives in EVOO.
High temperatures ruin the subtle flavours and aromas of the oil. One can achieve the same great results for your chicken, or anything else you're frying, by using ordinary olive oil which is considerably cheaper than EVOO. So, don't stand there and watch your money go up in smoke. Save your EVOO for special taste treats, like lightly drizzling over the Reggiano cheese on top of your favourite pasta dish. Buon Appetito!
I made this tonight (the chicken in cast iron). My chicken wasn't even close to being brown or crisp after 30 minutes. I turned it anyway and then cooked it 20 minutes on the other side. It was delicious and the pan juices were great. But I think I might brown mine on the stovetop first next time.
CAN YALL PLEASE DO PORTABLE INDUCTION BURNERS. Do the best single cooktop, the best double, and the best one for woks,and then do a separate video on the full-size induction ranges please.
I am so overwhelmed with the number of selections to choose from. Thank you.
Be sure to cover hot spots, burners with surface area covered by the heat, on the dual ones check for if you can combine them into a big cooktop for griddled and such, if the heat is split with two burners, oh I’m sure y’all know what is best to look for.
Love everything about ATK right now. I don't have tv and rely on your UA-cam shows and you are killing it! I look forward to every video nearly as much as I do every issue. Nearly...
Cornbread baked in a oven heated skillet after you have added butter gives a wonderful golden crust
Great video! Pay no attention to the haters! There everywhere!
*They're. And most of the comments are constructive criticism, which is what they specifically ask for at the end of the video.
Love the crew. Love the segments. Love the recipe. My favorite show to watch!
Best way to season cast iron is to start the process in the oven. After the oven method has been done 3 times, it can be maintained by doing it on top of the stove.
I inherited my Great-Aunt’s skillet… it was 150 years old!!
I love the cooking, instruction etc but wondering if those salt bowls or pepper grinders are sanitized afterwards? I’ve noticed how many work with raw meats, wipe their hands on a towel but then touch pepper grinders, spice containers etc I’m sure they do clean well but just a note for new cooks to always wash hands with soap and be sure to wipe down or replace any items that you may have touched All the best 🌟
Roasted a chicken in cast iron last night. Winner. Everyone loved it. Juicy and delicious. Thanks, ATK!
Post more of these please love watching them!
Thanks for being a fan! Subscribe to our channel and stay-tuned, we'll be posting 3 episodes per week.
whoa that will be awesome. do an episode on eggrolls
Thank God for ATK - the BEST cooking show.
Learned a lot with this. Can't wait to try this out.....
That roasted chicken looks so good! I would also add some potatoes, carrots, and onions along with it in the oven and add the garlic olive oil. YUM!
OoooOh yes cast iron and steak and of course a great compound butter😋 yum✨
I have 2 Lodge 12" cast iron skillets love them they cook everything the best
They're wasteful to the environment and pocket book. Try some tri-clad stuff.
mad thumbs how are they wasteful?
@@madthumbs1564
Cast iron is really cheep and last forever if you take care of it.
Melted iron 200 years ago can’t have a huge carbon footprint.
That spatchcock chicken lots amazing! I'm definitely doing that for dinner soon! I love my Tri-Ply cookware but for lots of dishes you can't beat cast iron.
Spatch-cock/butterfly chicken in the cast-iron skillet...it's amazing! again than you for sharing these, appppreeeeciate it treeemendously!
I love your show! When I had cable I watched your show? I found you on youtube? One of the best cooking shows ? I love the recipes too!
Been using cast iron for 53 years since I got married they have never seen soap. Just spray with hot water and a brass scouring pad if everything doesn't come out with the hot water spray. Tried teflon a couple times worked ok for 3 to 6 months and had to toss them now I only have cast iron. Actually I have a stainless skillet that came with a good set of pots, only use it for poached eggs.
I did enjoy the show more before Chris got fired though.
Excellent show and you don't need a rotisserie oven to make a gorgeous roasted chicken!!
I’m new to your channel
Thank you for sharing this with me
God bless everything you touch
Lovely! I love my cast iron skillets and I can't wait to try these simple recipes. I also have that paper towel holder on my amazon wish list now!
Thanks for watching and happy cooking!
Man the butter melting on the steak...food porn
Mine is the easy peasy, wall mounted (with 3M tape) paper towel roll holder. No muss, no fuss.
3.5-4 lb chicken? Haven't seen one of those since I was a kid. All the frozen birds at the supermarket are 6 lbs now if they are an ounce. Where do you find those smaller fryers?
The lady cooking the steak is awesome. There's just something about her confidence that tickles me the right way
Another gem: "Foil; keepin' the heat in, keepin' the Bridget out."
The only kind of Skillet I use is cast iron never thought of preheating an oven before I use it pandemic info cooking is very helpful nothing else to do but learn
Great. So easy am going to do it and surprise my family
whoa, hey, what? A full episode? More of this please. Don't hold episodes hostage.
Has to be my favorite episode of theirs.
So love that style of roasting chicken 👏
Great show! Love the interaction with the hosts as well as the wonderful recipes! Thank you and very well done!
I have such a crush on both Julia and Bridget.
How do you always hit the exact temp? That never happens in my kitchen.
Looks delicious!!! I love cooking in cast iron
Loved it. Grateful the episode is uploaded.
PLEASE! GOUGERES! I live in Cincinnati, and I can't make it to SF to get Tartine's gougeres as much as I want.
Regarding cheese: I have access to mimolette and cave-aged gruyere. I've even tried using Sartori's black pepper belavitano, for that extra peppery bite, while trying to maintain the cheese moisture similarity to gruyere.
What would you use as a readily available substitute, and how much ( and what type) flour would you use?
I'm using a Dorie Greenspan (epicurious) improvised gougeres recipe. I brush them with egg wash instead of sprinkling the tops with cheese, as I find the cheese is a bit on the burned side given her temperature and timing requirements.
Thanks for watching! We actually have a gougeres recipe on our Cook's Illustrated website: www.cooksillustrated.com/articles/576-bringing-back-gougeres Happy baking!
your recipes are always great thanks for all the tips which makes cooking quick and easy most of all scrumptious!
She has great knife skills.
Thanks for tip on silicone handle cover, theyre easy to find.
Looking for directions to make doz. Of dehydrated whole eggs how can we powder the eggs? In order to preserve in bags or containers of varieties. Ok? Please?
Thanks for posting the episode! I never seem to find you on TV, so seeing episodes here works great for me!
Hi Jason, thanks for watching!
+ Jason Mizuno -- If you subscribe to their Web site you can watch all the episodes from the 17 previous seasons as well as the current season's shows that have already aired.
That's because you don't support PBS public broadcasting it's awesome.
They are on Create Network, if your tv provider has that.
Appreciate anything done with cast iron cookware !