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Make sure your stainless steel is made with food grade stainless or when heated flower grade stainless can leech contaminates like chromium
I soak stainless steel pans that have baked on food with dilute white vinegar (cheap and really easy!) It’s like scraping up the fond, for cleaning purposes instead of cooking purposes.
Thanks for ALL your HELP!!
Like No.129
Bar Keepers Friend is GREAT.
Dan, are you Portuguese? Souza is a common portuguese name
Why do you have Live Q+A on YouTube if you have comments closed and viewers cannot ask any questions?
I started boiling my water with a stainless steel pot after numerous headaches from new plastic kettle. I wonder how could we test if our plastic kettle is leaking plastic into the water and if it's safe in general to use. No more headaches now with the stainless steel (18/10).
What basic things would you buy to have in your kitchen?
Unsubscribed! That was easy
When cooking Chinese stir fries outside in a restaurant wok burner in a seasoned carbon steel pan, is there a point and advantage where you can use as little oil as possible? I tend to use a lot of peanut oil.
Dan, I have one recipe that calls for powdered egg . Powdered eggs are expensive, is there a way to use fresh eggs?
Dan, what is your go to recipe?
Easy and simple and impressive
Why do you sometimes ask for extra virgin olive oil to sear meats? Because ATK also recommends not using it in high heat applications. In the Recipe: Fennel-Coriander Top Sirloin Roast they ask for 2 teaspoons of extra virgin olive oil to a smoking point.
stainless steel pans need to be seasoned just like cast iron pans!
what can i swap for egg?