Ask the Test Kitchen with Julia Collin Davison and Keith Dresser
Ask the Test Kitchen with Julia Collin Davison and Keith Dresser
Julia and Keith team up for a virtual version of Ask the Test Kitchen.
Get our recipe for meatloaf: https://cooks.io/3ezN8vo
Get our recipe for carbonara: https://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: https://www.instagram.com/juliacollindavison/
Follow Keith on Instagram: https://www.instagram.com/keith.dresser/
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I am with you on the canned tuna. The texture is disgusting 🤢
I despise canned tuna. I had fresh Tuna, however, straight out of a guys’ ice chest in Hawaii and it was the best thing I’ve ever eaten.
I love marshmallow fluff. Straight out of the jar. With a spoon.
Spam sushi is way big in Hawaii.
YAY!! Just ordered my new Accusharp knife sharpener for my super dull knives from Amazon! Thanks Julia!
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 love these videos:)
I’d like to know what the rectangular box ,that is plugged in, is behind Julia. ALSO the tuna for breakfast sounds good. Is it plain or do you mix it with something?
Grate the onion. Lot of flavor.
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.
Really, Julia? Vienna sausages? I wouldn’t even feed those to a starving dog!!!
A fluffernutter is something completely different, sexually.
Wow every one of these answers so many questions
You can’t even buy Fluff anymore and the marshmallow cream that is being sold now is just not cutting it. I say Bring Back Fluff!
Julia, you are an icon. Keith is definitely a favorite.
1/8t per 3 pounds of onions. Translate the to you family of 4 recipe…🙃
May I ask if you use leeks instead of onions?
I hate chunky onions! It’s a texture thing, not a flavor thing. I puree my onions in a mini chopper until they’re almost a liquid then I saute them in olive oil for a few minutes, and then add my garlic, etc, based on the recipe. I also grate my garlic on a microplane. If I need onions as part of a base for soup, I chop them and cook them with celery for a few minutes, add broth, cook until they’re super-soft, then puree it all with my immersion blender. I use this as a base for my soups.
Use microplane on onions
You need to make sure you’ve dried your steak for it to brown correctly.
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!
Boston has Trader Joe’s. You haven’t tried their Midnight Moo. MUCH better than Hershey’s!
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
Glen and Friends did a COVID canned chicken stew that was "gourmet" but needs an AmTK flavor kick. He tends to underseason dishes and his wife is always making suggestions to "spice it up and make it your own".
I Loved it!!
Want good browning and sear on steak? Need to pat the steak dry before placing it on the hot skillet! Damp meat steams instead of searing.
My boyfriend has a total aversion to the onion texture and my tip: grating onions
I’m 60 and I’ve never heard of fluff!?! If I had, I’d have been eating it!
Always educational and enjoyable. Thank you.
Hersheys syrup 😋
Julia, I’m glad you like cheap knives. Your sharpener is abhorrent!
Tuna on toast for breakfast — the IDEAL breakfast. The best.
Not sure where to submit questions, so here’s mine here: We’re told to save the rinds of Parmesan to add to soup/stews as flavoring, but if we have a grater sharp and sturdy enough (such as a microplane), why not just grate it up and use it the regular way?
Just stumbled onto this one … it was a lot of fun to watch.
Our stove is an electric coil stove so I used my cast iron grill pan to char corn tortillas and it works fabulously.
Speaking of gourmet canned meat recipes…you should try my FRENCH APPLE SPAM with home fried potatoes and onions. This spam is BETTER than bacon!
FRENCH APPLE SPAM
Ingredients:
1 can low sodium spam
½ to ¾ c apple cider
1/4 c white wine
Slurry of 1 tblsp water & ½ tsp corn starch
¼ c apple cider VINEGAR(pointing out difference to apple cider)
2 tblsp stone ground brown mustard or grainy brown mustard
1 tsp dijon mustard
2 tblsp butter
Directions:
Cube spam into approx ½" pieces
Fry in skillet on med high to start and lower heat to med low until well browned and well carmelized
Remove spam and set aside keeping it warm
Turn up the heat to med high
As pan heats up add apple cider, white wine, & apple cider vinegar to deglaze the pan scraping brown bits from bottom of pan
Allow liquid to thicken to where you see separation in pan as you move wooden spoon thru the liquid
Then add slurry of water and corn starch and allow liquid to thicken more
Then add brown mustard and dijon mustard and allow to thicken even more
Then add butter and continue cooking, stirring and scraping bottom of pan until mixture is a thick glaze.
Turn off heat, toss in spam and stir to coat.
Mix and serve with pan fried, sauteed, or even oven roasted potatoes and onions. Toss spam with potatoes & onions, and serve.
No extra salt should be needed as spam is salty and glaze is tart and sweet. Some pepper on the potatoes before mixing with spam..
Marshmallow fluff, cream cheese, and vanilla… It makes a really good fruit dip.
Fluffnutter is awesome, but creamy or chunky? That is the question
Don’t stick a fork in the steak until after it rests!
Onions – in the Blender to make disappear lots of favour but no large pieces for your picky eater.
about cooking onions, my food processor has a slice/chopped attachment and I found out the chopped part will take an onion down to almost mush. This cooks up and just about disappears in the final product.
I don’t have gas. Thank you for the alternative.
Hershey’s syrup? Egg Cream!
Big glob of syrup into a GLASS glass, fill just over half way with milk, pour seltzer into glass S L O W L Y, making it hit the back of a tablespoon on the way in.
One or two stirs – do NOT mix up completely. Use a straw, occasionally jamming it into the syrup left at the bottom.
sigh
can’t have them any longer
lactose intolorant diabetic
:’-(
Oh boy, don’t know why I missed this. This is so much fun! I hope they do this after the pandemic.
Meat Loaf-
Ground Chia seeds for binder.
Good replacement for eggs.
You don’t need much.
I LOVE ONIONS in POTATO?PASTA SALAD, however NO ONE ELSE in the family likes RAW ONIONS in salads.
So I cut a whole RED ONION into Quarters with ROOT end ATTACHED. I put them in With the potatoes/pasta
while cooking. I pull the pieces of onion OUT BEFORE I drain. Try it sometime.
Love Fluff
Julia was SOOOOOO WELL PREPARED for this. She is the consummate professional and we love her! We also love Keith because: dreamboat. 😂👍🏻🙏🏻
Fun!!
Hey America’s Test Kitchen. Love the show, learned a lot and the recipes are almost always delicious
But when the lights go down, the make up comes off and the minions take all those pots and pans to clean them
How do they get them so clean? What did they use? Can you maybe showcase those folks who keep things clean for you?
I have to declare war to clean my grill. Whats the best way to clean it? Not just the grill grates – the whole thing?