Searing with Authority-Becoming a Maillard Expert | Test Kitchen Boot Camp
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- Опубліковано 18 чер 2024
- How do you add flavor to food without ever touching a spice? The perfect sear. Understand the mechanics and science of high-heat cooking.
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Dan is the perfect teacher/host. Skilled, knowledgeable, and with an easy natural style. I learned a lot from this. More Dan videos please!!
More Dan please. He's so pleasant and so good at teaching. He makes everything so "unstressful"
Dan's presentation style is #1 in my book - enjoy the science and theory too!
Awesome presentation....great, great series!! Keep it coming!!
Dan: I always keep lots of kitchen towels on hand
Me at 16:07 : 😧 you were not kidding!!
I know, it's getting a little out of hand tbh.
@@DanielJSouza Do you buy them in bulk at a restaurant supply?
@@Niftynorm1 I buy mine at Ikea. $1 a pop. Might seem like a lot but it will save you a ton of money in the long run from buying paper towel. I still sue PT but not as much anymore.
Maillard is the gift that keeps on giving
Boot camp is a great idea. I am learning techniques and I am gaining inspiration. I hope you keep it going for a long time. Thank you.
You are just amazing and although as a single mom I don’t have fancy equipment my first time making a fancy steak was not so scary. Thank you for sharing and showing us that it’s not that scary.
Dan, I'm a sear-ious fan and this whole episode made me happy. Thanks for sharing your enthusiasm with all of us. I am on a skirt steak & hanger steak thing and love pan frying them. Now, I think I can employ some better technique to get the best surface crust on such thin cuts.
LOVE LOVE skirt and hanger. That open, pleasantly chewy texture is my favorite for steaks.
Thank you. I do scallops similarly, but with a light coating of oil/butter and garlic in the cold pan. Add dry scallops and turn the heat to medium-high. Sear one side, turn over, sear the other side. Flip again, lower heat to medium. Flip again. Then I guess you could do the butter baste, maybe a hint of lemon juice. For burgers. start with cold, non-stick pan. Sprinkle coarse salt lightly on the pan.
I flatten burgers on parchment paper then slide onto salted pan. Turn heat to med-high and sear on both sides, lower heat, flip till desired doneness. I also sear leftover steak -- quickly, high heat. Works great.
Loving the Boot Camps. Had never heard about drying your meat before cooking and see what a difference it makes.
If you’re not going to reverse sear, leave it uncovered in the fridge. Flip it over to dry the underside. Works great for crispy skin on birds too.
Love this show, love Dan!
You out did yourself. Excellent show. Which one do I want, ribeye, scallops or burger? Maybell all 3!! Go Dan 2020!!!
Love these boot camps. Thanks
Such a good demonstration! Now I know why my way of cooking never gave me a decent steak. Dan you are so good at explaining and describing the work and you do it so pleasantly. I hope to see more from you. And that smashburger had my mouth drooling.
We're converts to pan searing as well. Now we see grill marks and say, "Meh. No thanks."
Thanks for the kind words, Pamela!
Great vid. Thanks Dan. I always learn something good listening to you! I need a flat griddle for Fathers Day now!
Love these Boot Camps. Great info, you have a lot of food to eat now. Have fun, enjoy.
Hops in car and starts driving to Boston for a smash burger at Dan’s
Need to refill the propane tank...
@@DanielJSouza I'll stop on the way
Loved your video! Always learn a lot from you!
I LOVE these! Love your explanations...great job!
I'm loving this boot camp series. Can't get enough!
Thank Dan. Brilliance of a genius.
Great job. Looks delicious. Love the videos
Dan, you have a great personality for these kind of videos! very authentic and approachable. many of the other ATK shows feel much more scripted and contrived. I usually skip over those, but if you can inject this kind of authenticity and genuine personality into the other ATK on camera colleagues, you'll make a fan of me yet! for other examples, check out BA.
Ya this style just feels more like a person just showing off what they knew. Like how it would be done if someone you knew was showing you. Maybe it's the slower pace or how it just feels less scripted, but just has that more normal kitchen tone to it.
@@ALegitimateUA-camr Thanks for the feedback.
Interesting that your complement requires insulting the other presenters. You might want to work on that.
Loving this Bootcamp Series! Going to try the reverse sear method next time we have steak for dinner! Thanks 😊
Nailed the subject ... good work Dan!
I was expecting this to be an all steak experience judging by the way searing videos usually go. I was pleasantly surprised. 😊
The burger looked so good. I've never seen anyone get them that flat before! I NEED to try it. 😯
I loved this. Thank you!
💜💚
I'm loving these tutorials. Will try the slow sear method next time I cook a steak. My Weber may feel abandoned. BTW The best product I've found to clean spatter off my black stovetop after I've wiped it down with Dawn and water is Sprayway glass cleaner. It works like a charm!
yum - love all that crust! I'm going to try the reverse sear next time
Absolutely love the 2 minute flip sear! You changed my life! My steak life!!!!!! Thank you soooooo much!!!
Thank you for sharing! Got to try it! 😊
Thanks for sharing Chef, love this technique.
*05/25/2020*
Love the cabinets on the right side of screen. 😊
Right?!?!?!
♡♡♡
That's good to hear. It took my dad and I three weekends to assemble that Ikea thing threatened to tear our relationship apart at the seams.
You got me at the seared steak but lost me at Scallops (allergic) then brought me totally back to life with smashburger. Thank you Dan Souza
Allergic to scallops!?!? That’s a bummer. They’re just the best things in the world when cooked like this. But a smash burger should help you get over that disappointment.
.....allergic to scallops.....who cares, NO ONE!
David Platt A) you cared enough to comment on it, and B) how big a jerk do you need to be to add this? Get a life.
@@ackack612 troll alert
Dang! My “husband” Dan has a clean, minimalist designed kitchen. Very nice
Great techniques and information about what is happening with the food...and why it is happening.
Enjoyed and learned! Thanks!
You're awesome! Searing is a lovely way to eat steak and you gave great ideas, thanks.
Dan you’re awesome! Great video. Thank you.
I’d watch dan make ice cubes tbh 🥰
I love the collabs with Babish... I’d watch either of the make ice cubes, even more when they’re working together!
Such a great video!! Thanks!!
Great video, thanks for sharing!
Thanks, Dan, another great presentation in this series. Fun and informative. I love your kitchen and your deck and am jealous of your plancha. :) I, too, keep a lot of towels on hand.
I'm cheap. I just use a wire rack and a minute or two at an angle and get on par results (sometimes better as I'm not using CI, Carbon steel, or Induction). I don't get their obsession of patting dry at ATK. -Maybe because I wipe water off with my hand, oil the meat instead of the pan, or they're just being obsessive.
Dan, what a delight you are! Reverse searing... WHAT? How have I not known about this method before. Can't wait to try this, scallops and those amazing smashburgers!
Thats a really nice video man. Thanks for sharing this.
Thanks Dan, off to the grocery store to get ingredients to try these. All of them!
This whole series has been awesome, and Dan’s the man!
Love the steaks, scallops, and burgers!
Great video Dan.
Another great one!
I do that, with using lots of cloth kitchen towels, that I wash, instead of using paper towels.
I only use recycled paper towels for cleaning up really messy stuff, accidents and dirty wipe ups.
I wish I had started sooner. I've saved a lot of money in the last few years.
I learned so much from this video. Thank you!
🥩 Sear-iously excellent video. Possibly my favorite ATK video of all time. Well done. 🍔
A very inspirational video. you gave me the courage to try cooking. thank you.
Great tips on searing! Going to look into buying a grill to use on bbq. Thanks
The smashed burger looks so delish...thank you!!
Dear Santa: I want as many kitchen towels as Dan has. And maybe four of those 1/8 sheet pans. Thanks Big Guy!
I don't feel comfortable without at least 30 kitchen towels folded and at the ready.
Those pans & their racks are staples in our kitchen-super cheap too!
IKEA sells tea towels by the pound (kidding) but they’re all cotton last a LONG time and are affordable.
Thanks for the video, Dan! The smash burgers looked amazing.
would love your perspective on searing vegetables like carrots or even cabbage/radicchio-great video!
Great video, Dan. Thank you for the information. By the way, I like the wood cabinet behind you.
This is the first time I have seen the reverse sear demonstrated. Really cool, and will try *with newfound confidence* once I get my hands on a steak. Thank you.
THAT burger though!!! 🍔🤤
So happy to see I taught my boys how to pan-cook a steak properly. Interested to see you using your induction burner -- such a good choice for heat control.
It was key to being able to film in my little kitchen.
Thanks Dan for the great lesson.
Great job Dan.
Thank you for a great information al video
Big fan of Dan and remember the first time he appeared on ATK when Peter Kimball was still hosting! That’s how long I’ve been a fan!!! Who would have thought I would have been interested in a 30 minute video on searing but Dan made it totally riveting more Dan boot camps please
Watching Dan eat makes me happy
Thanks, you are a good teacher!
Thanks Dan! I liked the steak technique starting in a cold pan with minimal oil to reduce splatter. Also, the smash burger; well thought out with the bun placement before dressing it up. I just need a nice flat top grill~👍
Those smash burgers look like the BOMB!! Will def try it at some point! Thanks Dan. And as always great vids!
Love those cabinets!
Thanks I learned so much. Oh those burgers look so yummy.
I love this! I would vote for you in 2020.
Looks delish! The good thing about an induction cooker is you can use it outside and keep the splatters outside
Hi Dan, that is a nice technique to cook that steak in and it looks great using the reverse sear on it and I love steaks and pork chops. The way you seared the other food was perfect and look so delicious, but the steak is my favorite though.
Phenomenally perfect.
Love boot camp!
Oh my...you are after my heart with this one - steak, scallops, and smashburgers....can I come over for dinner? LOL! Seriously, though, I love this new Boot Camp series, even though I'm already a pretty seasoned cook, and I have learned something from everyone one of them. Every one of you ATK'ers seem to have one of those cool electric hot plates in your kitchen - is there a recommended brand from ATK, because I'm thinking of getting one and would love some guidance!
Also Dan,
I had to come back and tell you...
If you are ever in Oregon I would LOVE to barbeque with you ♡♡♡
You are fabulous!
🤜👍🤛
Thank you Dan
made the smash burgers for dinner tonight - fantastic - extreme flavour and texture. I added mushrooms + onions for some extra taste. Will make again.
Thanks Dan from Colorado Springs, Colorado :-)
Love the covered salt dispenser
I learned about scallops from watching this, and now, I'm trying to figure out how/when to make a smash burger! Awesome! Thank you!!!
I'm surprised he didn't include a fix for wet scallops as dry aren't available everywhere. - Soak in a solution of water, salt and lemon juice.
Hi Dan. You make cooking look fun & easy. Wow do you know your stuff!! Thanku for the lessons & all your knowledge much appreciated.. i love the fact your from we are both from Boston & have the same last name. Lol 😆 i don't even know you crazy.. you also got a great sense of humor🤗stay safe.
You hit it out of the park with the smashburger!!
I wondered why he didn't toast the bun.
My favorite thing about watching Dan teach/present is that I feel like he’s sharing his enthusiasm and love for food and not throwing a lot of “I’m SO superior to you, you should be grateful to me for showing you how to improve your meager kitchen skills” attitude that so many “celebrity” chefs seem to do. Thanks, Dan!
Also, I want that many towels handy in my kitchen, too!
I agree that Dan's constructive and enthusiastic attitude is most helpful. Also great that Dan does his homework before he talks about a subject. Dan is easily favorite cooking explainer.
No Smoke Alarm!!! Great lesson. I follow a ketovore lifestyle and eat ribeye 4-5 nights a week and use reverse sear almost exclusively. Tallow also has a high smoke point and little or no oxidation.
I've watched more videos on how to prepare steak on UA-cam than the number of steaks I've eaten in the last few years combined including all of ATK's. Here's the one I like best for indoor cooking. First dry brine the steak on a cooling rack in the refrigerator for 24 hours. Not longer than that. Then freeze it. A cast iron pan works best because its high mass holds more heat. I heat the pan with peanut oil which has a smoke temperature of 450 F until the temp is around 500 degrees. I cook the steak frozen using the constant flip method, 30 seconds a side to sear the outside without cooking the inside. I also sear the edges. When I get the sear where I want it I put it in a 275 degree oven until the internal temperature is around 125 F. I'll add fresh ground pepper, nothing more than that and salt because I like the flavor of the meat. I also add lots of butter.
Guga who has tried every method known to man likes to reverse sear using the sous vide method. He puts the room temperature steak presumably after dry brining in a vacuum sealed bag in a 137 degree water bath kept at constant temperature for 2.5 hours. He then removes it and sears it on both sides with an industrial type propane torch. Another interesting method uses an 1800 degree infra red heated steak cooker. This was invented by an engineer for Ruth's Chris Steak House many decades ago and that's how they still prepare it. You can buy these machines and they cook very well and very quickly. Apparently Ruth was very knowledgeable and knew exactly what she wanted designed and built for her restaurants.
Of all of the browning methods the one ATK demonstrated using corn starch for improving browning gave steak a flavor many people didn't like. Even notice how every time people taste whatever is being demonstrated after it's cooked they always oooh and aaah over how great it is even though for all we know it might taste like dog poop smells?
Thanks Dan, now I want that Smash Burger!! Can you elaborate on the special sauce? Definitely making this weekend and would love that recipe! Thanks :)
Way to go ATK!! You are kicking it out of the park!! I love watching everyone in their kitchen. Don't worry about the lighting Dan. This episode was wonderful.. It reminded me of "What Dan Eating" mini episodes
Smash Burger ?!?!?!...... I have never heard of that before... I need to make that ASAP.
Where did you get those baby pans and the inserts for those baby pans...? (You had used them for the steak searing part).
Once again ATK, Dan.. Love the boot camp. It is great to see my virtual friends again. :)
But just say no to American cheese singles. He's human, and humans make mistakes. And that one was Dan's mistake. Frankly, I think he owes the world an apology. American cheese singles? Really??
@@There.Their.Theyre American cheese is actual cheese with a low melting point. Sometimes it’s called for if one is using a very brief cooking time and want a smooth creamy melted texture and specific flavor. It’ll yield a completely different taste than cheddar or most other cheeses . Not something that one does daily, but there definitely is space for all. (I love homemade pickled onions embedded into mine ;)
@@m.theresa1385 Yeah. I just think it's flavorless. It's bland, bland, bland, like plastic cheese with a low melting point. So that's my $0.02
Also your quarantine hair is 🔥🔥
Start with really good ingredients for the best cooking.
Organic, grass fed, pastured meats, and sustainably wild caught fish, and shrimp.
We made the smash burgers and no joke it was therapeutic. So delicious!
I have been a vegetarian for the last 17 years, I've never cooked meat... Yet I studied everything Dan said, he's my favorite ATK chef
I've been a vegetarian for 30 years and watched this too. The maillard reaction applies to vegetables and grains too so I enjoyed learning more about it. The new plant ground "meat" made with pea protein gets a good sear on it. Pure and Impossible Burger are my two favorite brands. Emerge (a Simple Truth Kroger brand) also makes a very good version. My favorite seared food is fried potatoes and onions.
en.m.wikipedia.org/wiki/Maillard_reaction
I would love to visit the ATK one day hopefully when this is all over and see Dan cook live😊
I want that burger in my face! Great video, thanks Dan.
Yay! Dan! 😍
Meat cooked past the "squeak" is wonderful xx
This is a gentle asmr boot camp