Ask the Test Kitchen with Lan Lam and Tucker Shaw

Byamazingfoodstv


Lan and Tucker chat about their favorite summer cocktails and so much more in this special edition of Ask the Test Kitchen.

Get the recipe for Yellow Sheet Cake (that uses bleached flour!):
Buy our winning rice cooker:
Get the recipe for Cast Iron Pan Pizza:
Explore the No-Churn Ice Cream recipes:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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49 Comments

  7. I like a crispy white, runny yolk, so I just separate and fry the white and add the yolk at the very end.
    Lan, I'm sorry you had to baste.
    Another tip: For those who hate uncooked whites, a lid on at the end does the trick, and destroys all the crispiness.

  8. The older versions of Joy of Cooking I feel were better and had more traditional recipes, Mastering the Art of French Cooking and also James Beard Theory and Practice are three great books. Plus any of Jacques Pepin's Shortcut cook books.

  15. I like sweets I love to make ice cream and bake and I used to be a sweets freak but now I seem to go more for the savory when I'm looking for a snack. Ice cream is the guilty pleasure for me of all time and custards. 🙂

  25. This is the best interaction ever between professionals… I like this format, very personal, very real, and offering an intimate vibe that relates to the whole audience. Well done ATK, well done!

  27. This has just become my favourite Q&A. 🙂 I agree, "fewer dishes" is brilliant.

    Easing into canned fish: choose high quality, and filets, not whole fish. And choose a simple flavouring or plain, not the fancy sauces, they are usually not good. Good crusty bread on the side was a great suggestion! ♥️

  33. I'll see now as I thought before young couples don't cook and the reason is they don't know how and don't want to learn I've been cooking since I was 16 Dan Howell School vocational which we do not have any more what are terrible price to pay for the grown up people that sooner going to run our country shame on the government and the school systems because the school systems has done it

  36. Your practitioner tells you not to eat salt your dentist tells you not to eat lemons or Citrus Foods how do you win sorry I've tried sardines that's worse to do this because you're eating all the bones and just like deveined shrimp it's not deveined

  38. My mom is from So America and I grew up eating her rice which she cooked adding salt and oil to the water when making steamed rice. My husband is from Philippines and only cooks it with water. Now, this is the only way that I make steamed rice. Whenever I go to one of my siblings homes they make rice the way that we learned, from our mom and just can't eat it that way, anymore. Now, it's yuck

  40. The flour here in the Philippine is horrid (as is their brown sugar). The flour feels like powdered sugar and does not make good dough, barely makes a good roux. None of it is marked 'bleached' or 'unbleached' but when I buy US flour here, it is always unbleached and works better. I wonder of the flour here is bleached, and how I could find out? Baking is difficult here because all flour and brown sugar have to be imported (usually from the US).
    …after some research it seems that yes, most flour here in the PIs is bleached. I do not like it ha ha (probably just not used to it)

    12:50 Tinned fish? I have heard anyone but my grandparents call canned foods 'tinned'… and they died over 30 years ago. How old are these guys?

  42. East Asian descent here. You do wash the rice minimal three times – and save the water for you plants, it’s a natural fertilizer – until the water runs clear so that you can have hydrated, moist, larger grains to consume. Also South Asian rice grains are long and easily absorb water, so my family doesn’t take well to it.

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