Answering Common Kitchen Questions with Jack Bishop and Julia Collin Davison

Byamazingfoodstv


Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A.

Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!

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00:39 @colewagoner: Letting meat come to “room temp” before cooking
02:07 @asporochvoisine: People who say you shouldn’t eat the skin on a kiwi
03:03 @cherryporq: Recreating the dair spectrum with skim milk and heavy cream
05:25 @SIBrown: Which is best to keep boiled pasta from sticking – Olive oil, butter, or salt?
06:57 @shinywiggletuff: Hard boiled eggs are easier to peel if you add vinegar to the water
09:19 @l_c_black: MSG isn’t going to do anything to you but taste good
11:07 @ThaJournalist: That you should wash meat before you cook it
13:34 @Kate: Does anything besides onion goggles prevent you from crying? Matchstick in the mouth, chewing gum, etc etc.
15:35 @jhenderson33: Wood is better than gas for cooking pizza
18:11 @khopper: Does alcohol actually burn off when you cook it?
20:15 @fluffylauged: “it doesn’t matter when you throw your spices in” myth
22:25 @chadchenail: If your hands smell like garlic. does rubbing them on something steel actually help?
23:43: @KarenKucinski3 – Difference between garlic powder and garlic salt
25:28: @MiguelSegovia: Why do you sometimes ask for extra virgin olive oil to sear meats? ATK also recommends not using it for high heat…
28:35 Does baking soda work with other veggies as it works with onions?
30:31: @LindaKoehn: What about caramelizing onions in the oven?
31:21 @randomdog: When you cook a batch of food what do you do to keep it different every day.
34:39 @krezelak: That rare or medium rare steaks are considered the way to eat steak when it’s actually just a way for restaurants to turn orders around faster.

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49 Comments

  6. The vast majority of us do not have a local butcher shop. Supermarket beef, pork and chicken, although being "fresh" usually has some unwanted moisture on it. We rinse that off , pat dry and can function in the kitchen and keep it clean without a glass of {yuck} wine. I started steaming my eggs as y'all do on ATK, love the ease of peeling, thank you very mucj.

  7. I rarely watch a Q&A session for anything. I really enjoyed seeing the relationship/personality interactions… have you ever thought of enjoying cocktails while filming? I believe that would make these Q&As even more enjoyable for us.

  8. I always ordered well done steak, that was the way my mom and dad always made them. I went to a steakhouse and the person I was with ordered med rare, when it came they kind of threw a fit that it was too RAW so I said “I’ll take it, you take mine” just get the attention off us. That was the best steak I ever had. I now always want steaks med rare.

  13. I remember that iron poker but she used it to bring the water in her green beans back to the boil.

    If you want to RAISE the pH, you should add baking soda. Vinegar LOWERS the pH. I heard vinegar in boiling water is good for help create poached eggs.

    I think my failure with steaming is that I'm not "shocking" the eggs. I use the steam feature of my rice cooker and the eggs aren't going from fridge to steambath in seconds. My Instapot seems to do that the fastest (1c water, up to 24 eggs on a rack, 3m at pressure, natural release 10m, cool in icewater).

    And Jack and his family can come over any time. Just call first.

  14. If I need to chop more than one onion, I place my cutting board on top of my stop of my stove and turn on the exhaust fan, no tears! I always prep all my my food before beginning to cook, as my stove top is not hot then.

  17. Oh i hope to find more of this love it as someone else mentioned foods in we are not using enough of but please make it inclusive so that people who do not have access to specialty markets like myself can find and use. Small town in southern ohio produce from a walmart think about people like me

  18. I have a freezer on the bottom so don’t think I’ll be sticking my face in there! 😂
    Also if your allergies are under control, you won’t cry but if you haven’t been taking your antihistamines regularly, you will. Explains why some people don’t cry – they don’t have allergies.

  23. Re Eggs: Bring eggs to room temp (for a few mins to take the chill off) so when you drop into boiling water it will keep the shells from cracking. Boil 12 mins plunge into ICE WATER they will peel effortlessly

  24. I used to do with milk what most kids did with their parents alcohol. My mom only used milk for coffee and cooking, I love milk and my mom would get mad at me for drinking most of a gallon. So to stop me, she drew a line on the container and told me I would be in trouble if the milk was below the line, so what did I do…just add water. When you water down while milk it comes out like skim milk. I still, at the tender age of 56 , love ice cold skim milk.

  26. 7:30 I disagree with the assessment (though maybe it was just poorly-stated).

    If you put an egg into pure vinegar, it reacts with the calcium carbonate in the shell, and leaves the membrane completely intact.

    The reason to add vinegar is to compromise the structural integrity of the shell: the calcium carbonate dissolves into the acidic vinegar and weakens the shell.

    I also don't think it makes the eggs easier to peel – it just makes the shells softer.

  31. Ok I got this from a different YouTube video and it works great, fill a heavy bottom small sauce pan with water, add some vinegar and salt. Bring to full roiling boil. Add 6 eggs carefully to boiling water with slotted spoon. When eggs begin to boil again start timer for 6 minutes, turn heat down to keep from over boiling. Water should boil but not out of the sauce pan. After six minutes turn off heat and place lid on pan, set timer six more minutes. After last six min place eggs in ceramic bowl. The peels almost fall off. This is a medium boil add more time for hard. Or less for soft.

  34. Avoiding onion tears: Put your cutting board next to your stove and turn on the hood vent while you are slicing. You can also setup a (small) fan to blow horizontally across your cutting board. Basically, keep the onion vapors from reaching your eyes.

  45. Ive got a trick for onions and I came about it on an opps in the kitchen, i cut one end off not the root and, and then slice in half I run the onions under decent warm water for a few secs,like 30 seconds and then just chop however😁 huge difference

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