Pro Chefs Debate 11 Cooking Tips & Tricks | Test Kitchen Talks | Bon Appétit
Вставка
- Опубліковано 20 бер 2022
- Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?...
Still haven’t subscribed to Bon Appétit on UA-cam? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. - Розваги
Brad and Harold need their own segment, their chemistry is amazing!
Totally. I think Kendra and DeVonn are great together too!
yes, like brad and matty when they went noodeling together.
If they make something together, you know it's going to be dank...
Bro I was just going to comment this !
Brad has great chemistry with anyone really....
As a chef of 18 years, washing your mushrooms is fine. Its the cooking technique and heat that makes mushrooms soggy.
This has been disproven many times as other commenters have already stated.
Just wanted to give you a heads up about Silpats feeling like they don't get clean. That's the point. It feels greasy, but it's not. Next time you wash one, dry it good, rub your fingers on it, feel that it's greasy, but then rub your fingers together. You absolutely don't get a sensation that you've just touched something greasy.
but my food stays stuck to it after i run it through the dishwasher. Idk if they mean it doesnt feel clean even after a manual wash
Just give Harold and Brad their own show. My gosh love them
Alton Brown debunked the whole waterlogging the mushrooms thing.
Agreed. So has Pepin. Just wash your mushrooms.
Exactly why I came to comment
THANK YOU!!!
@@johchadow Alton Brown showed that mushrooms don't get waterlogged, that's a myth.
Thank you. Can't believe not a single one of the crew knew this.
Waterlogged mushrooms because of washing has been scientifically disproven. A quick wash is more effective than brushing at removing dirt, and as long as we're not talking about an extended soak, they'll pick up only a negligible amount of water.
Hello fellow Alton Brown fan
Depends
Yeah, mushrooms are almost entirely water. A little bit more water isn't going to make much of a difference. Fun fact: mushroom farms need to maintain a constant moisture content in their growing beds, so they weigh the mushrooms that get harvested and add back an equal amount of water. If they harvest 1000 kg of mushrooms, they add back 1000 L of water. Some farms might have a more complicated process than that, but that's the general rule.
Yeahh, did a trial in a Michelin starred restaurant and they get 3 tubs of clean water. Quickly dunk the mushrooms in 1, then another, then the third, then straight onto a draining tray under heat lamps
not washing mushrooms is a weirdo american thing. i grew up foraging for mushrooms and eating them all the time, and we always wash them and they are never soggy so... not a thing. now if you get store bought white button mushrooms that are basically styrophoam... yeah they are kinda meh and are soggy regardless of water...
Soaking beans, particularly older beans, in water with a source of sodium (salt or baking soda) will help make them tender. Over time naturally occurring minerals bind with the pectin in the beans making it hard even when cooked. When soaked with salt or baking soda the sodium will replace the minerals and allows the pectin to soften.
i never knew why that was, so thanks for explaining! this is how my grandmother makes black beans, and i think it’s standard in colombia. when she starts cooking them, she adds vinegar (usually white or acv) and a few bay leaves. it’s absolutely delicious!
I'm kind of iffy on the commentary that cooking bacon in a hot pan is faster, or cooking eggs in water that's already boiling is faster. For the simple reason that, when I pull my pan out of the cabinet, it's not already hot. Like, there's _going_ to be some waiting around for the pan to heat up, and for the water to boil.
BRAD and HAROLD ARE MY NEW FAVORITE DUO
Most of these aren't up for debate. They are proven facts. Like the ripening fruit and adding citrus to guac.
I wish Harold would ease up on the profanity. There is too much beeping out going on in his segments. It's distracting... and not necessary.
Citrus to guac doesn’t actually do that, though. The protein that is responsible requires a more acidic additive to create enough of an insult to denature it. Calcium citrate will do it, though.
Lime tastes good, though.
And wash your damned mushrooms. They ain’t sponges; they are actually hydrophobic.
@@edipisreks5535 Only monsters wash their mushrooms. Fact.
@@glennzanotti3346 brad been cursing since forever. in this episode brad cursed twice and harold four times. is it because he's. . .
@@chi7072 you're ridiculous.
"That's part of the rich tapestry of life". Thank you Chris. Well said.
Love seeing the pairs talk together, Brad and Harold are an awesome duo
Personally, I bake my bacon.
However, if no oven is available I start with a cold skillet to allow for more of the fat to be rendered off prior to being "done".
To me, "crispy" is easy to achieve no matter what method you choose.
U bakin ur bacon?
Skillet with a cover = oven bacon.
Surprised they all got the mushroom one wrong
They didn't - as I said to someone else; 'Only monsters wash their mushrooms'.
@@pajolee6918 Alton Brown is a monster?
@@Mrbink01 If he washes his mushrooms, yes 😆
I think they should have added some scenarios around the bean soaking question. If you don't have a pressure cooler I think it's necessary to soak beans overnight or do a quick soak where you bring it to boiling, turn the fire out, and then soak for an hour. It will take the beans forever to get tender if you don't soak them.
Yes I was waiting for someone to mention the quick soak method! Just rinse, bring them to a boil, turn off the heat and let soak for 1 hour! Then they're ready to cook!
I thought the meat question was interesting. Washing it of course isn’t going to do much in terms of sanitation but Kenji did a video recently on why he rinses beef for stir fry and says in his tests that it increases tenderness and the amount of marinade the meat can absorb by a noticeable amount.
It's generally advised _not_ to rinse meat, especially chicken, as any bacteria that is present on the outside can inadvertently be splashed and spread to the rest of the kitchen.
@@YamiOni yeah I understand that, just saying there is an actual culinary application if we choose to ask for what purpose we are washing the meat (for a culinary effect or to sanitize).
Yeah. If you’re going to cook a steak or roast, no. If you’re stir frying, yes.
And never rinse chicken.
never thought about washing assisting in tenderness and flavor absorption. i always wash because i find the slime gross
Mushrooms absorb only 2% of their water weight during washing. Source: Serious Eats
Also, Alton Brown busted that myth too
At the end they say something about the source of the cooking tips, I believe serious eats …because science.
yes! and some experts even recommend boiling the mushrooms first before sauteing
@@ginnyweatherbee7941 They said the source is Serious Eats. Isn't Serious Eats Alton Brown's show?
@@cassnick2709 Good Eats was his show. He did a food myth busting episode, I don’t remember which season though
A cold pan makes thing so much crispier and I even do it on the stove with so many things , renders the far then browns it nicely I swear by this especially if you have an electric stove that takes forever to heat in the first place
J. Kenji Lopez Alt actually proved that when you wash you mushrooms, the mushrooms themselves don't soak enough liquid to make whatever dish you're making watery.
So by all means, wash your mushrooms and don't eat poo.
Game changer… steam your hard boiled eggs instead of boiling them directly in the water.
Also after cooking give them a slight crack before putting them in the ice bath to cool. Some water will seep between the shell and the white and makes it easier to peel.
Cold pan + low heat = crispiest bacon ever. Just give it enough time (at least until the fat gets foamy). They took it out too early in this video.
Glad to see some more Brad and Harold.
My favorite technique for dry beans is to par boil (about 10 minutes), let the water cool down, then soak overnight.
Seems a better strategy than the advise in this video that could leave you very sick or dead
brad is the best. giving a lecture on the social behaviour of fruits until 1:10 just to tell you to fact check all of what he just said, because it might not be true.
Really good content.
Good job everybody...
I have to disagree on many of the "it's faster" when ingredients are added to hot medium. It's faster if you start the timer when adding the ingredient, but in total it's slower. when you add the ingredient to a cold medium you don't have to wait for the medium to get hot first. And you are using the heat energy that the medium already gives off while heating up, which would be lost when waiting to add to a hot medium. So physics disagrees.
THANK YOU. I was thinking that every time she talked. You still have to wait for the pan to heat up either way, it just depends on whether you wait to put the ingredient in. God that made me so mad when she kept saying that.
Brad and Harold need a show where they just cook whatever they want and swear at each other!
GREAT episode! Do this more often.
I love me some bacon and have tested it many a time. I feel like the cold pan makes the bacon contract less and cook more evenly. I am also a fan of bacon that’s between having a little chew and crunchy so it could be a personal preference
Very enjoyable moment watching your content! 😊
Perfect tender but crisp on the outside bacon:
(Pork belly is a tough cut, so cook it slow)
- bacon on cold pan, set to med-low for 25 mins
- flip, cook for 20 mins (bacon should look bright pink still, if not, turn down)
- flip, set to med-high
- it's gonna sear fast, flip as needed and take out of pan before it's done (for carry-over cooking)
so you want me to cook bacon for an hour???????????????????
@@dirtrider88 If it's high quality and thick and you have the time, yes.
i just love all these people.
Any segment that includes Brad and Harold in the cast, they MUST be together.
about rinsing the meat, i gotta say that it also depends on the cut of meat and what u r cooking. rinsing can help remove lingering bone shards for bony cuts. its not uncommon for ribs to be soaked, boiled and washed to ensure u get a clear broth.
This video has the vibes of OG Bon Appètit videos.
I want more Brad and Harold!!!
2 "chefs" couldn't manage one pan of bacon. Errrrrr can I get a job? I've sometimes used 3 or even 4 pans.
I bake NY style cookies every week, used to use parchment paper all the time because I was afraid the silpat wouldn´t allow it to get crispy or cook evenly, I tried baking my cookies on silpat once and I´ve never gone back since then. Now I use silpats for my cookies every time.
I bought an egg steamer and have never had eggs peel so easy before in my life. You don't need the appliance though, carefully poke a hole in the air sack side of the egg, steamer basket. Boom best eggs. TRY STEAMING
9:52 it like ooooffffff lmaoo mood
Harold and Brad are so fun together!!
I voted exactly along with Kendra because of the Sideways on the Silpat.
It's AS GOOD AS parchment paper for baking. Not better, but simpler because it's reusable. But she's also totally right that it does hold onto a bit of an oily residue-y feeling no matter how much you wash it.
Foil was a red herring, you don't bake with foil.
I have watched Alton Brown and Kenji P., yet I still enjoyed this episode. Also, I am old so I have seen ideas about these things change.
I'm sure that's the cut-up baking mat that Clare used in the old chef makes gourmet series
mushrooms are not sponges
WASH the mushrooms! Fill the sink with cold water then drop in the mushrooms. After a minute swish them around then rinse them off with clean water then let them drain so that the stem is facing downward (as opposed to cap-side down) so any water that may be inside the cap can drain away. When they're nice and dry, slice and use OR store them in a paper bag in the fridge. And if you truly think they don't need to be washed, just check out the bottom of the sink where they were having their brief soak! I don't know about you, but I don't want to eat that! OH! EGGS! Start in cold water, bring to a boil then turn the heat down to a simmer and time them for SIX MINUTES. When time is up, let them hang out in the water off the heat for another SIX MINUTES. Dump out the hot water and let cold water run over them a minute or so....DONE! Peel and enjoy.
Never thought of doing that. Im gonna try washing them ahead of time, bagging them and putting them in the fridge.
More DeVonn and Kendra segments pls ty
Silpat vs foil vs parchment is more to do about heat transfer. If I want rapid transfer, I usually go unlined. If I was to line, I’d use foil, but that’s just for the mess. Foil is not nonstick. For midrange or very sticky things that need decent heat transfer, I use parchment paper. For everything else, silpat (or generic silicon, can be cheap, has to be high heat resistant). I use silicon mats when I need to slow or inhibit browning as well.
mushrooms are not sponges. wash them
I've seen people put a little water on the guac after it's made, just enough to cover it. You just pour it off when you serve and air can't touch it until then
I would sooner use oil
Can someone link that cookie recipe?? Those looked so delish! 🍪😋
Didn’t Hestan Bluementhal prove that mushrooms don’t absorb much water when they are washed?
I thought you weren't supposed to use cut silpat baking mats as they have those fiberglass mesh inside them that could get into food?
Yh same
Starting with a cold pan or cold water doesn’t really take longer since the alternative method still involves letting those things heat up…
Uncle Harold and Chef Tiana, yey!!
It's been a while since I visited BA. The flashbacks with the studio tho :/
“You are who you hang around” 😂
I always start my eggs in cold water, they never break and I get a perfect soft yolk every time, mind you, I'm only making about 6-8 eggs at a time, just enough water to cover, high heat 6-7 minutes after it starts to boil perfect egg every time
11:06 the best way to cook a perfect medium rare steak, is to cook it sous vide and finish it on the bbq ;)
If you boil eggs starting in cold water, it is harder to peel the shells off
Who's making guacamole without lime? What are you doing?
Also I just can't get enough of the Brad & Harold duo
"for my mental health" lol
Reverse searing steak is my go to because doing the majority of the cook time in the oven means the meat won’t smoke up a small apartment and leave that tallow smell in the air for days on end!
Yess you listened!!! More MOOORe MMMOOOOOORRRE
Next debate. Food cooks nicer in Staub cast iron versus cheaper cast iron.
The new cast has really grown on me. Glad Brad stuck around.
Write better questions - make the chefs test more.
Could their be episodes where the employees of Bon Appetite spend a day in life of of their cohorts? Ex: Brad spends a day with Harold.
Reverse sear is true if the first step is sous vide
SeriousEats did a boiled eggs cold vs boiling water. The egg whites in cold starts don't cook evenly.
Think of boiling an egg like cooking potatoes. You don't want the outer part (whites) overcooked and rubbery. Place eggs in cold water, bring to boil and start counting 15 minutes after it reaches a full boil for a hard boiled egg. ProTip: If using eggs for devilled eggs (the only reaxon I would boil them) place the eggs upside down in the carton the day before to get a more centred yolk.
Can we please get a stir fry recipe?! 3 different ways!
Yay Harold 👍
Wooden spoon over the pot stops boil over
I'm calling the test kitchen staff our for getting the Guacamole tip completely wrong! I've never made Guac without citrus and it always turns brown on the surface if you leave it in the fridge for a day. The tip I would give is to press plastic wrap down onto the surface which does prevent oxidization.
WOURDER boi should have a show with Tito (Uncle) Harold! :D
Get that dirt off my mushroom! 🤣💦🧼🍄
And soak those beans! Save on cook time!
“Pro chefs debate”
Literally all agree on every question.
And def not "pro chefs"
I boil eggs by throwing them in a pot of boiling water then immediately turn off the heat.
about 7 minutes perfectly cooked
Adding oil at any stage to pasta before introducing a sauce is effectively putting a layer in between your pasta and sauce. Pasta should be finished cooking in a sauce for the final two minutes...I always was taught as pasta cooks, it absorbs the sauce. So I would think introducing a layer of oil to the pasta before any sauce is counter productive
Best way to cook a steak: sous vide + sear with a food safe blowtorch.
Yeah, but wash your mushrooms, people.
Oil in the pasta water and rice water helps it to not boil over for sure.
surely one of these chefs has Kenji's phone number lol just send him a text, segment done!
Nutrition and dietetic major and RD intern here:
1 - Do not wash your meat. It doesn't clean it, the bacteria will be eliminated with heat. That's it. If you wash it and put it in your fridge you increase free water content in it which helps bacteria to grow. And even if you just wash it and cook it, the washing process may contaminate your sink and other utensils while still not cleaning the meat at all.
2 - soaking the beans it's super helpful! It diminish the cooking time, but most importantly, it makes its nutrients more available to be absorved in the body, cause there's a lot of "anti-nutrients" (aka substances that difficult the process of absorving nutrients) that goes off with the water of soaking (that's why it is important to discart the soaking water, and even change the water at least once while soaking it).
cooking tips with Brad & Harold when?
Bacon in a pan tastes way better than in an oven
A.B. tested that washing your mushrooms bit, they did not absorb any water. Myth debunked.
The question of "when do you know a boil is a boil' pertaining to the cold water method is really silly. It would be the same boil that you look for when using the boiling water method.
"Funny how we cook bacon, but bake cookies" - Cookie Monster
Alton Brown disproved the mushroom soaking up water thing years ago on "Good Eats"
Yeah, it's really annoying to see BA put up these "experts" who don't know what they are talking about.
@@kaiju_k5042 To be fair these guys are taught these myths by other experts who were also taught by other experts. I was taught to not wash mushrooms when I was a kid watching something on tv. And just found different reading the comments, lol.
@@zackc5973 Fair enough :) I got ticked off because I just paid $30 for a yearly access to view Bon Appetit and Epicurious recipes, as they are behind a paywall now, and then I come here and hear this and it just set me off lol.
Rinse with cold water for beef and pork once sliced to get restaurant quality vibes and remove myoglobin and what not- source Kenji Lopez Alt
A bacon sauna 😮
Water logged mushrooms has been disproven by countless studies. The difference in weight with even soaking mushrooms is so little that it won't even make a difference. Wash your mushrooms and enjoy
I don't understand how everyone doesn't rinse the grocery store slime off their chicken?
i thought this was about pinapple on pizza, topics that divide the nation. but it was more like they tell you how to do stuff the right way. but it was informative anyways.
peep zainab in the back 🥰👀
You actually need to soak beans to remove more phitates and also making them less "gassy" lol
And pour off the soaking water.
Yeah, baking bacon is great, but if you're just cooking for yourself, a wire rack and a baking sheet is overkill. It's gonna take much longer to cook and also take a long time to clean. It is better than pan bacon, but pan bacon is great too. Pick the right method for the situation.
Adding something as fatty as american bacon to a hot pan, especially a cast iron pan which retains and magnifies heat output, will cause the tissue walls to quickly break down, as they're relatively weak compared to other cuts of meat. It will cause the fat molecules stored inside the strips to rapidly expand and break through the already weak walls, leaving nothing much of the bacon strip behind. What you end with, as we see in the experiment, are charred, curled bits of bacon that are not ideal for much besides maybe bacon bits, if you enjoy the taste of burnt fat. The cold pan method while maybe not producing the most ideal crispy strip ensures the integrity and structure of the bacon, while also locking in the fat and effectively the moisture that most people enjoy in bacon. It can be used in more dishes like burgers and sandwiches this way, which to my mind means the cold pan method is the obvious winner. However, they are completely correct about baking on a wire rack being the most ideal method.