Ask the Test Kitchen with Julia Collin Davison and Keith Dresser
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- Опубліковано 16 чер 2024
- Julia and Keith team up for a virtual version of Ask the Test Kitchen.
Get our recipe for meatloaf: cooks.io/3ezN8vo
Get our recipe for carbonara: cooks.io/2XGlPIX
1:18 - "I can never seem to get the beautiful crust on my cast iron steak"
4:47 - " Can you blend onions for a dish? My husband hates to find them, but they are so important."
6:46 - "Cultured butter in place of regular butter for baking. Yay or nay?"
9:21 - "My meatloaf tastes great, but it is crumbly, not a loaf. I use egg, breadcrumb or oats, milk."
12:22 - "How to keep eggs from curdling in carbonara???"
14:39 - "Could you turn canned meat into a gourmet meal?"
17:05 - "How do you keep your knives sharp when you don't have the skills to hand sharpen them?"
20:01 - "Best temp and time to cook bacon in the oven?"
21:10 - "How to heat up corn tortillas correctly? When I do they're either too dry or too oily!"
Follow Julia on Instagram: / juliacollindavison
Follow Keith on Instagram: / keith.dresser
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For the cast iron steak searing question you forgot: DRY the steak first. Moisture will take away the heat. Also - use a high heat oil like avocado oil. Butter is 15% water so if you use butter you have to wait for the water to foam off. It also helps to put a weight on top of the steak to press the meat into the pan. A pot filled with hot water works. Use a square of aluminum foil to isolate the pot from the raw meat at first.
Yes, evaporating the moisture on the surface of the stack will take time and energy, and as long as the moisture has not yet evaporated, it will limit how high the temperature of the surface of the steak cab get. Because of this, the steak will essentially steam instead of sear for the first couple of minutes of cooking.
There's an American Test Kitchen Boot Camp video about searing steak. It's really detailed!
Drying meat is key. I let it dry uncovered in the fridge. I clarify the butter (ghee) for cooking use. It takes a much higher heat.
I usually have my stakes cut thick, so I also use tongs to hold the steak on is side and go around he edge first, browing and crisping.
I use a butter / garlic thyme finish, but I take the steak off and let the pan cool enough to not burn the butter. Then baste the steak in the pan. Let it rest.
I love to dip it in a nice dijon. Mind blowing.
If you use 'european' style butter less water content.
such fun. ATK is even better in lockdown mode. I hope these little vignettes will continue to be offered when the world stops spinning out of control. Thanks.
I could not agree more! I feel like there is way more depth to ATK than what is shown on the PBS show. I have gotten to "know" some of the ATK personalities so much more during these lockdown segments. Take Jack Bishop for example. On the PBS show he only really does the tasting segment, which is excellent, but his lockdown segments show a whole other side to him. He needs to be in front of the camera more often.
You really think that will happen(stop spinning) then? I have a sick feeling lately that it won't.
I love how Julia gently prods Keith to add more details from his deep knowledge base instead of just adding additional details herself. She really helps him shine. Good team work!
The two biggest reasons a steak doesn't get a crust are related: the pan wasn't hot enough, and the steak's surface wasn't dry. The second one causes steam to be created between the meat and the pan. Steam is 100°C / 212°F, and you need over 150°C / 300°F for Maillard browning.
Julia sitting in the middle of her kitchen is like Captain Kangaroo, constantly pulling magical kitchen gear seemingly out of her pockets
on second thought, maybe Mary Poppins is a better suited reference
I was 21 and newly married, my husband loved Lemon Chicken... So, I thought the more lemons the tastier it would be. Apparently 14 lemons was a little bit too much. (But he was such a wonderful man he ate it!)
Marshmallow fluff is great on hot cocoa.
Why have I never thought of doing this? It's been hot here in GA already but now I'm wanting some hot cocoa and marshmallow fluff!
ATK is where I go for anything !! How to cook something, what product is better, New recipes, just everything !!! There is no better place and no better people to help with your culinary needs.
I have a video idea. How about a tour of each ATK chef's home kitchen and their favorite things?
06/01/2020
Great suggestion!!👊
Excellent idea🌹
I would love to see that. Her kitchen looks tiny, but I bet it works well for her. 😎
Yes! That is a good idea. 😌
Awesome idea
I enjoyed that SO much! I fixed myself a cocktail, sat down in front of my computer and felt like we were sitting at a table together talking food! Love your Ask the Test Kitchen videos, so please keep them coming! I'm learning so much. Hugs from Louisiana!
Great great dynamic between these two.
What a fun exchange between these two! Great way to start the morning!
Thanks for saying even professional chefs screw up. It helps make me not feel so bad for messing up as a home cook.
Messing up just gives you something to talk about with people that care about or rely on your cooking. It is actually a wonderful part of cooking in my opinion... I have made some of my best meals as a direct result of a thoughtful conversation about an immediate failure....while eating the immediate failure, lol.
Feel the same way about the tortillas. LOVE the char. Changes everything
Pat the steak dry, too, before the searing. Sometimes steaks come out of the package a little wet, and wet steaks don't sear to well.
How nice to have your office in the kitchen! I'm 67 and fluffer nutters were always a nice surprise in our lunch bags. When I've asked anyone if they had fluffer nutters they always asked what it is!
Talking about "failures" and imperfections and problem-solving makes cooking so accessible - EXACTLY what we're trying to do on our channel. These advice-based videos are awesome.
I didn't think I'd watch the whole video but you two are so enjoyable together I stayed the entire time.
This was GREAT!! Julia has EVERYTHING!! Gotta love it!! Keith is cool, too!! Good job!!! Thanks, you two!! You made my day!! 😀👍
Oh boy, don't know why I missed this. This is so much fun! I hope they do this after the pandemic.
These are always so much fun - thanks for keeping them going "virtually"!
For a couple thin curries, my mom puts the box grater in a bowl and runs the onion through it and adds the onion mush and liquid into the pot. Garlic and ginger on the thin side then big onion to push out the garlic pulp and then onto the big holes.
My mom always fried our corn tortillas in oil, so I continue the tradition! They're the best!
This is great, so candid Julia is just reaching around her kitchen and grabbing things. Love it
So much fun watching. Julia is always full of surprises.
what a fun and great time i had watching you two talking .
Marshmallow fluff, cream cheese, and vanilla... It makes a really good fruit dip.
This was fun to watch. Thanks for the tips too. Love your show
Julia is such a joy to watch and see is such a joy.
Fluff! I got to introduce to multiple people from outside New England or the Northeast what fluff is and so many people are horrified by it till they try a fluffernutter sandwich. This mention by you guys made my day!
I'm glad I'm not the only one who sets off the smoke alarm basically daily.
I used to, but now I put shower caps over the smoke detectors first. You just have to make sure you take them off again when you're done!
@@joeybagodonuts6683
I'm never done burning things unfortunately.
It happens frequently enough that sometimes we call it the "dinner bell".
Thank you for sharing that you also set off the smoke alarm everytime you cook. I thought it was just me but now i feel better.
I am SO with Keith on the canned tuna! LOL. Thank you for posting, this totally made my morning.
I love when someone tells me they don't like fish, but canned tuna they like. -Only the worst part of one of the strongest flavored fishes!
Team Keith. Tinned tuna is awful. SPAM is a world of options.
I hate all seafood, but canned tuna is really high up on the most nasty of fish products.
I never cared for canned tuna til I tried some packed in olive oil. Game changer!
These are worth rewatching. Thanks for making them.
I'm glad I learned about baking soda in cooking onions. I usually like the texture of onions, but sometimes it gets in the way.
Love these question and answer sessions. Thanks
Always educational and enjoyable. Thank you.
Love these shows, so informative! One add on that first question: dry the steak! Wet steaks seem to fight browning. Maybe it makes steam, but whatever it is, a quick daubing with a paper towel to remove excess water is a big help! I openly admit this was a repeated fail until I learned… from ATK!
Enjoyed watching this as always.
I thoroughly enjoyed this! Both Keith and Julia looked really relaxed 😎
That was so informative and fun!!!!! Please do this as as often as you can a Series maybe?!!!!! Thanks, it's just what I needed to distract me in a good way from the unbelievable state of our country and the world and be entertained and learn!!!!!
You two are SO awesome together! You help each other shine! First time watching a Q and A from ATK!!!!!
When I was growing up we had 2 milk cows and made our own cultured butter. It made amazing sugar cookies and chocolate cake.
More Julia's Kitchen! :)
Julia -- when you get to the end of your Hershey's syrup container do you add milk to the bottle, shake and drink it? ;) :)
I remember doing this as a kid and how fun and special it felt!
no, I use Bailey's Irish Cream... and don't call me Julia...
@@rjp801 ha,ha
Julia was SOOOOOO WELL PREPARED for this. She is the consummate professional and we love her! We also love Keith because: dreamboat. 😂👍🏻🙏🏻
Yeah...Mayor McCheffie!
Very fun video. Thank you.
Excellent analysis on the meatloaf, guys, this means a lot
Great team, do more!
Fun tip: marshmallow fluff can be used for rice krispie treats for people avoiding gelatin. It still has egg, so it's not vegan, but still very tasty!
Just stumbled onto this one ... it was a lot of fun to watch.
This was delightful!
julia i absolutely love you! i thoroughly enjoy watching you every single time! and Keith, before this, ive only seen you on ATK, but seeing you on this youtube has won me over! more of your personality shined through and i love you now!!:)
Thanks for the tips!
You are so right! This was fun! I never heard of fluffernutter! I've lived in California all my life. Guess it's an East Coast treat.
It definitely is (or it has been -- now its fame has been spreading). It originated in Massachusetts over 100 years ago, was named the Fluffernutter in 1960, and is still a thing.
Have lived in OR my whole life (40+ years) and grew up eating them.
In Washington state and never had a fluffernutter.
My mom used to make fluffernutter crackers which were divine! Peanut butter on one saltine, topped by half a marshmallow, followed by another saltine and then toasted in the oven till the marshmallow was melted. Fluffernutter is just marshmallow fluff and peanut butter. The Fluff brand might be hard to find on the West coast, but surely you have marshmallow creme.
I think fluffernutter sandwich is the official sandwich of Massachusetts.
Whole or half onion can easily be lifted out when done. Grated onion will melt away in many other dishes. And of course, though not the same, onion powder goes a long way with flavor too. I have picky onion eaters in my house too! 😊
Seconded. I came to the comments to point out grating onions to incorporate them without the texture.
Onions are NOT necessary! I hate onions i never use them or will eat food with them in it.
If you really feel like you need the flavor. Do it in larger size and remove them before it is served. Onion dislikes should not have to deal with it. It is an ingredient that you either love or hate. If someone doesn't like it they shouldn't have to eat it.
I also believe that with pepper and stronger spices. I don't eat food with these in it
I puree my onions first, then saute them, and they disappear into the dish. My picky daughter doesn't see pieces of onion, but we all get the flavor of onion in our dish. I've been doing this for many, many years with no problems.
It was fun watching thia episode! Pure fun! Fluff for fudge also...
Julia, you are an icon. Keith is definitely a favorite.
Great video. More please
Sweet cream butter vs. cultured butter: The biggest difference to consider when choosing is about the acidity of cultured butter (the source of the tang). The pH of cultured butter can be around 4.8 - 5.1. Sweet cream butter: 6.2 - 7.2. For baking, this difference in pH can affect leavening when using baking powder or baking soda along with an acid like buttermilk. This doesn't mean you can't use either, just that it may be important to tend to the effect of the acidity.
Regarding onions, the onion-averse crowd may just like onion/garlic jam, which is a chutney of onions with garlic added if preferred. It goes with EVERYTHING, and is worth making/keeping as a go to item. You can also make or buy the deep fried onions to use as a topping for everything.
YAY!! Just ordered my new Accusharp knife sharpener for my super dull knives from Amazon! Thanks Julia!
This was nice...it gives a different perspective this way...that taco warmer is a great idea!
I use a rack placed inside a shallow baking sheet. I pour the grease into a re-used bottle of sorts. I've been baking thick cut bacon at 325°for
45 minutes , but I'd like to try it your way to see the difference!
Thanks for the visit!
I love Julia!
Me too she's such a doll!
Our stove is an electric coil stove so I used my cast iron grill pan to char corn tortillas and it works fabulously.
Ty folks ever so much! Although I'm 3 yrs late, know that because of you there are new stocking stuffer's in my home. The knife sharpener from Accusharp which comes recommended on Amazon. I've always loved you all ❤
In our house, as per hubby, we have totally forbidden to cut with our fine knives on any surface other than wood as he says it ruins the edge making it hard to sharpen.
That seems sensible to me. It helps preserve the cutting edge.
Thanks kids was a blast😊🌹🙏
Loved this video! Such good stuff. Corn tortillas directly over the flame, make sure to keep the smoke alarm battery fresh!!
I love these shows. They are quite entertaining. I wish I could be a part of your staff. Especially the baking! I am 60 years old & have been baking the usual recipes Cookies, Cakes, Pies, then of course the savory meals as well. I constantly change the way I make cookies by adding extra ingredients and most of the time, they turn out fantastic! I used to take them toward at the Hospital I worked in and when my co-workers found out I had brought Treats in for the staff, they nick-named me The Cookie Lady! I loved it and even after becoming disabled, I still baked for my husband and his friends at work. My question for you is being 60 years old and not internet peak of health, and also a Widow for nearly eight years, Do you think I would be dumb to try to go to a Pastry School? There is so much I want to do but lack the confidence to do things on my own for fear of failing. I have wanted to have my own Cookie Shoppe but there is much I need to learn first. I want to have an in-Home Bakery but mainly just baking the cookies. Of course, now with Covid-19 going on, it may not be the perfect time to start a business, but I’m sure I will not get any younger. I wish I could have started it up 30 years ago. My Head says one thing but My Heart says something very different. Can you please help me with this decision?
Thank you all and please Never stop what you are doing.
JilliBean from Port Orchard, Washington
health
I really enjoyed this. I just ordered my electric sharpener you recommended in another video. Many thanks
I love marshmallow fluff. Straight out of the jar. With a spoon.
@0:07 listen to that so many times.. love it!
With the maple candied bacon, I use the caramelized sugar that runs off to make a mutant form of caramel sauce. It's AMAZING on good vanilla ice cream...
I'm in my 70's and I have never seen or heard of "Fluff"!
Learn something new every day.
Julia, I also don’t like can salmon with skin and bones, but I just discovered Bumblebee brand and Chicken of the Sea now have skinless and boneless canned salmon. It worked just fine for salmon croquettes.
My mom made salmon croquettes when I was a kid, because we were broke. I never saw any skin in the can, but I loved the little squichy pieces of bone (cartilage?) I was in the mood for them recently and only one grocery store had canned salmon - and it was over $6 a can?! (it is an import in the Philippines). 😎
good q&a session - fun!
A rare treat when I was a kid (that I find way too sweet as an adult 😕) was Mom's Fluffernutter Dessert Variation: Nutella & Fluff on challah (brioche will do), with slices of fresh strawberries from the garden when in season. I can feel the cavities forming just describing it.
I made dessert grilled cheese sandwiches at work one night, and used fluff for my 's'mores grilled cheese: mascarpone mixed with nutella and fluff (torched w/my kitchen torch) between 2 slices of brioche, buttered, and then dredged in graham cracker crumbs and cooked on a griddle to a golden brown. They were a huge hit! The most popular request. I also made lemon curd, blueberries & mascarpone on brioche (3rd in popularity), and brown sugar & cinnamon cream cheese, biscoff spread, and brûléed bananas on brioche (2nd). Had it not been at work, those bananas would've been flambéed with some rum. 😄
@@kareninalabama I want to work with you!
Funny you brought this up. Because I have been on a Fluffanutter kick since lockdown. Pepperidge farm soft rye, Jif peanut butter and Fluff. Must also have a very cold glass of milk to go along with the sandwich. Just like you guys a childhood lunch memory.......DELICIOUS 👍👍👍
I Loved it!!
Seeing Julia in her kitchen eliminates 70% of my excuses I tell myself... also that knife thing is a great item I'll have to get one
A crumbly meatloaf can also happen when you don't use enough fat. If you use a 80% - 90% hamburger you would need to balance it with some fatty pork sausage.
That is why I use a 50/50 beef/pork mix. The beef in the Philippines is crazy dry. You have to add oil to cook a hamburger... there is no way it would make a loaf. 😎
Just saw this - one onion trick that I do is box grate your onions to a wet pulp... gives onion flavor without pieces and sort of melts away
Chocolate Milk Sizzle Stick! I love it!
Thank You
I'm late to the party but I still enjoyed these two so much! They're so cute together, I want to see more videos of them!
For meatloaf I always use a meat thermometer so I can pull it quick, also be careful not to over blend
Natural PB, Fluff and homemade white bread. There are no words for the feeling it gives me.
I love these videos:)
Love my Victorinox knives - slso love my Dexter-Russell paring knives.
Have used Dexter-Russell gor well over 50 years.
thank you julia for teaching me the right way to warm tortillas.
Thanks for doing these, guys, it's so much fun!
A good tinned meat meal is a corn beef pie. Corn beef fried with onions, peppers and sliced potatoes and season well. Put in a shortcrust pastry with top and bottom crust, glaze and Cook until brown. Serve with veg and gravy or chips/fries with salad.
I grate the onion if I don’t want the texture.
Grate idea!
I use a pinch of baking soda to the onions to get the taste but no texture at all
I use my food processor. Blender works for me too.
Same! Kids (big & small 🙃) who hate onions? Grate it like cheese... tons of flavor and onion juice (!) but no “onions!”
@@pmfore6857 Slice it crosswise, not pole to pole, if you want slices to virtually melt into the sauce.
Dang Dennis Miller sure knows a lot abut cooking
🤣 I thought the exact same thing!
I had to check the video summary to make sure. No, but the resemblance is uncanny.
I KNEW he reminded me of someone! ;)
If Dennis Miller were the Culinary Arts Instructor at the local Community College. :-)
🤣 no kiddin!
Budae Jjigae (Korean Army Base Stew) uses both Spam and Vienna sausages. It is absolutely delicious!
To the person who asked about the onions, try grating it! 😄 The flavor will be there but the not the pieces. My mother did this when prepping beef for hamburgers.
Blend fluff with cream cheese til smooth. Dip strawberries in and say THANK YOU!!! Soooo yum!
I love that Julia drinks water how I like it- a good amount of ice and with a straw. I don't have an ice maker, so I have 5 ice cube trays😸
Thank you guys! This is fun to have on the heels of the two wonderful weeks of book camp! So much experience and wisdom, and so glad you're all willing to share!