Spanish Supper: Grilled Pork Kebabs and Sangria | America's Test Kitchen Full Episode (S23 E25)
Вставка
- Опубліковано 4 лют 2025
- Test cook Keith Dresser and host Bridget Lancaster grill up Pinchos Morunos (Spanish Grilled Pork Kebabs). Tasting expert Jack Bishop talks all about dried chiles and science expert Dan Souza explains melting points. Test cook Erin McMurrer makes host Julia Collin Davison Pa Amb Tomàquet (Catalan Tomato Bread), and finally, hosts Bridget and Julia make refreshing Rosé Sangria.
Get our Pa Amb Tomàquet (Catalan Tomato Bread) recipe: cooks.io/3UgKZv3
Get our Pinchos Morunos (Spanish Grilled Pork Kebabs) recipe: cooks.io/3PDJchX
Get the Mixed Berry Rosé Sangria recipe: cooks.io/3WeLdoX
Learn more: cooks.io/4baUsLa
Buy our winning salad spinner: bit.ly/4dSgLY4
Buy our winning chefs knife: bit.ly/3QTu5Sk
Buy our winning baking sheet: bit.ly/4aAwYyn
Buy our winning wood cutting board: bit.ly/4aDNkWJ
Buy our winning food processor: bit.ly/3wJGukR
Buy our winning non-stick skillet: bit.ly/44YQi75
Buy our winning glass baking dish: bit.ly/3QXey3S
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americaste....
If you like us, follow us:
americastestkit...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Jack's rundown on the dried chili's is very informative
One thing I like about this channel is that they are talking about real food science. A lot of chefs don't understand the basics of marinades, and will just cling on to old myths that are sabotaging their cooking. The kebabs looks delicious.
Delicious 😊❤
Thank you America's Test Kitchen.
You're one of my favorite shows I've been watching you since I was a young mother.
Love to watch Keith cook! The marinade sounds wonderful. I’m going to make this for sure.
Those skewers look amazing
Oh man those pork kabobs looks so good with steamed rice and veggies on the side mmm 🤤 and margaritas too 😋
Thanks Keith for the recipe using pork country ribs!
For simple syrup, I always boil mine for a minute or two, with just a little lemon juice or citric acid to invert it (breaks the double bonds that make a disacchride into two monosacchride molecules). I only use simple syrup occasionally, so I make a batch and use it over time. I've never had any problem storing the result for several years in the refrigerator.
🔥🔥🔥🔥🔥🔥🔥🔥
Pork is my favourite type of meat. I will try this.
Thank you!
Snozberries! 😮🫢😳🫨🤣😂🤣🤣🤣🤣
i'd really enjoy sharing a pitcher of that sangria with those lovely ladies :-D
maybe two...
13:00 "It's just two ingredients." "It's just tomatoes and bread." Plus salt. Plus garlic. Plus EVOO. Plus flake sea salt. That's six ingredients. Or am I counting wrong?
Anyone know where I can buy gallium skewers? 😀
The sangria recipe shown in the video is different than the one listed in the transcript link. One calls for orange liqueur the other for elderflower liqueur. One calls for mashing the berries the other calls for keeping them as whole as possible.
I think one bottle of Rose per pitcher is sufficient
Sangria is good, but try tinto de verano, half rioja, half lemon soda over ice
Such a shiny, unused grill!
Every time they grill, it looks brand new 😂
To pork gogs ??
Taking a temp reading on rather a small cube of meat whilst it’s still lying upon a hot open grill won’t likely produce an accurate reading
Do you have a recipe for alcohol free Sangria? 😊
Going out on a limb here, but use alcohol free rose as a sub for the regular. 😂
@nancycy9039 I've never bought anything like that. The drink sounds so refreshing, but we don't drink alcohol. 😊
I can tell you what we do at home in Spain if it helps, but not for this recipe, because to put it mildly, the recipe shown here is 100% NOT Sangría. It’s like saying “here’s a variety of a Cheeseburger, but we’re using Pita bread, no cheese and chicken breast”. I’m sure it’ll taste nice, but it’s NOT a cheeseburger so don’t call it that.
In my family we don’t drink alcohol so we do the alcohol-free version which substitutes Red Wine for “Red Mosto”. Essentially Red grape juice (Red wine is essentially that grape juice, which you’ve allowed alcohol to form! So this way you’re just picking up the same ingredient a step before!).
If you want a true recipe of Sangria, put this in Google Translate 😊 Hope this helps! www.directoalpaladar.com/otras-bebidas/mi-receta-de-sangria-para-el-verano/
Thank you very much. 😊
@@kakylong2 Happy to help 😊 best of luck!!
First
Spanish kebab? You meant "pinchos morunos".
sacrilege... the whole video