How to Make Updated Italian Classics Like Chicken Piccata and Chocolate Semifreddo
How to Make Updated Italian Classics Like Chicken Piccata and Chocolate Semifreddo
Cook #withme #stayhome Test cook Keith Dresser makes Bridget an updated recipe for an Italian staple: Chicken Piccata. Then, science expert Dan Souza explains the science behind fat and temperature perception. Finally, Bridget and Julia unlock the secrets to making the ultimate Chocolate Semifreddo.
Get the recipe for Chicken Piccata: https://cooks.io/2xisYFO
Get the recipe for Chocolate Semifreddo: https://cooks.io/2UuSYFL
Buy our winning stand mixer: https://cooks.io/2tkBbHO
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Salting the chicken, as acknowledged, will change the texture of the chicken, just like brining does. I don’t like that changed texture. Flouring the chicken should help hold the moisture in without the need to "marinate" the chicken in salt ahead of time.
I am definitely going to try this but I often wonder why lemons (in a lot of recipes) are not seeded. I don’t like to munch into a seed. That always bothers me, lol.
If you don’t have kosher salt, can you use table salt?
There were seeds in the lemon. You didn’t address their removal.
I’m thinking salted caramel sauce and sweetened whip cream.
The picatta and semifreddo look to die for!!!
Wow Keith has beautiful hands
Why the chocolate semifreddo is harder to melt than ice cream, might be better explained by the difference in mass density between the two. If you melt a cup of ice cream, you would get a small pool of liquid (milk, cream, and probably some thickening agent if bought from supermarket), if you melt the same volume of the semifreddo, you could get quite a lot (cream, eggs and chocolate) compared with the ice cream. So more substance, more heat to get melted. Modern day industrially manufactured ice cream does contain a fair amount of air. Former British Prime Minister Margaret Thatcher used to work as a food scientist at Lyons, then a food conglomerate in UK, performing tests on cakes and artificial ice cream, after her chemistry degree from Oxford. There was an apocryphal story that she helped to produce a kind of "soft-scoop" ice cream by whipping more air into the ice cream, upon which she was occasionally ridiculed on British cooking programs, quite a stunning political character though.
My sister in law would be triggered by cutting chicken on a WOOD board…..I guess she never saw an old fashioned butcher shop with a hundred year old chopping block.
That chicken piccata looks delicious,but they put lemon slices with seeds in there. Yuck.
Every looks so yummy!
I want to see Keith on the Men of America’s Test Kitchen calendar.
I could listen and look at Keith all day 🥵
Love you guys! Every that you prepare is yummy!!!
Can the chicken be thighs?
Omg! So making that!
I hate capers
I love this cooking class; thank you 🙏 😊
Please thank Dan for sacrificing his hands for science
I’d never eat the white skin of a lemon. It’s as bitter as hell
Don’t mix cherries and chocolate….disgusting.
I just really did not know you could really eat lemon skin. Hmph,
Sweet
buuuuu I am italian not this Piccata
I would candy walnuts, I don’t care for almonds or pecans !!
I can’t believe atk is out here telling me to salt my chicken before cooking and acting like it’s some innovative technique
Man…. that Piccata looks FABULOUS!
I love how long ATK has been in my life. I trained in a kitchen with a family, of 65, 45, and 30 year old chefs, at a young age in my teens. I dearly miss those days. A little direction goes a long way and there is no shortage of info here. The internet is making it easy to catch up instead of waiting to catch an episode on TV. Thanks again and always.
instead of Chicken Piccata is there a dish that uses sliced pork loin & pineapple slices? Or did I just think of a new way to make pork? minus the capers & with a different fisning herbs … gotta think about it more 🙂
Why does Bridget have to stick her tongue out before she eats a bite of food? I can’t unsee it.
Why would you ever make an Italian dish with vegetable oil and not olive oil ??? How stupid.
I love the look of that chicken cutlet dish and have to try making it. I have not eaten any of the chocolate semifreddo dessert before, but have to try it once I get the ingredients needed.
I’m not so sure I like this Keith guy but that’s probably neither here nor there. Everybody probably has their favorites. 🙂
Excellent video as always!
Oh yes, love these guys!!,,
Coffee make chocolate taste burnt!
I’ve been making Piccata for 50 years and didnt think I could improve on it. All the same ingredients but using the cut up lemon slices and salt marinating the chicken were game changers. 5 Star Recipe!
Please give us recipes that reflect the times we are currently living through that do not rely on meat or chicken for protein, which many of us quarantined at home cannot get for home delivery. Thanks much!
Love the recipes and always love the educational segment.
a pinch of red pepper flakes when you start the shallots goes a long way. Not enough that it tastes hot, but just enough to warm it.
I’ve always knew that Andrea Bocelli can make a sick chicken piccata.
I made that tonight but it had heavy cream and white wine and I put some corn starch in it cause I like my sauce a bit thicker
Great recipe…thx
Check out my cooking FAIL video! Head over to my channel!
The recipes look amazing and that clip from Dan in the middle was very good to know.
Ma che cazzo è una chicken piccata porco dio
What a beautiful chicken recipe. & love the way cut those cutlets 😀
Does anybody know what brand those red dutch ovens are in the background? Thank you! 🙂
when u gonna invite chris kimball as guest for a cameo reunion show? i know he is doing quite well at milk street..but u know?
I made the chicken picata tonight for dinner and it was DELISH!! The lemons cooked down enough that you don’t even taste the bitterness from the pith. Served it with angel hair pasta that I tossed with whatever sauce was left in the pan and topped that off with a sprinkling of parm and more parsley. Definitely will make again!