Did you know these two Test Kitchen teammates are roommates? They chat about quarantine cooking, pantry items, and all of that good stuff from the comfort of their own home!
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Get the recipe for Reduced-Fat French Silk Pie:
1:34 – Annaroseadventure: How do you make sourdough bread with a sourdough starter?
3:39 – Julielloydsecor: I need healthy comfort food recipes!
4:52 – Peacelovebalance: What else, besides bread can I make with my sourdough starter?
7:01 – Co_cheekychook: Do you have a way to keep cilantro fresh in the fridge longer?
8:51 – Tinabotin: How to leverage frozen veggies for delicious meals.
11:03 – Comicbook_guy85: Pick a dish from a movie and tell us how you’d make it!
14:15 – Ronnietrum: Give me a good grocery list and recipes to minimize going to the store for at least two weeks.
18:33 – Mdalena_bresson: Hi Christie, can you explain what America’s Test Kitchen Cooking School is? I’m a newbie, what class should I try first?
21:33 – Juliebalm: Best five soups with not too many ingredients!
23:55 – Tinacuetara: Where and how do you store oils, salts, spices and butter?
27:26 – John Shmiht: What if my oven only goes to 375 degrees?
29:57 – Alpineangela: How can I better manage my time in the kitchen? My timing is always a little off.
32:54 – fryarbb19: Fun themed dinner and lunch ideas for kids?
35:03 – luna_lovebooks: How can I best use leftovers?
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Beautiful fun to live in same complex 😍❤
When I lived in the UK my mother-in-law would make what she called rizzloles. She would take all of the leftover vegetables from Sunday dinner and chop them up super fine with some bread crumbs and an egg and cook them in a bit of oil until they got brown and crispy. They were delicious she also of course roll them in crumbs or patted them. Bubble and squeak is also any leftover vegetables that you have with the mashed potatoes that are left over made into the same kind of cake or you can make it in a big Skillet and cut it into pieces to flip it but I don't dare do that! 🙂
I started cooking as a child and I learned how to get everything ready at one time through trial and error. 🙂
My sesame oil is in the refrigerator.
Pea soup, potato soup, tomato rice soup, bean with bacon soup, chicken noodle soup can be very easy and any sort of chowder.
A chef's toque has 101 pleats because there are 101 ways to use eggs are definitely my go-to and when a chef goes to a restaurant for a job they are asked to cook eggs. If they can't cook eggs they can't be there! Just an FYI. 🙂
I have enough in my pantry my fridge my freezer and my deep freeze for the zombie apocalypse LOL
My pantry is like the corner store and it is also stuffed with every kind of bean and pulse you can think of! I could feed the neighborhood for 2 weeks. I have onions potatoes garlic tomato paste in a tube anchovies in a tube anchovies in a can and a jar. I have almost every herb freeze dried. Canned tomatoes canned beans pasta rice I can't even think of what's in my pantry this so much I took my smallest bedroom and put racks in it and my freezer and I made it into the pantry. 🙂
Whether or not you like cilantro is genetic!
Sourdough starter makes great cinnamon rolls! Any type of risen bready product is great with sourdough starter.
ATK West, I love it!
You forgot breakfast on the shopping list, get some oats. ♥️ And also some broth, and apples or other fruits and veggies that store well. And butter/substitute, you may want some cookies.
Odd that there was an explanation of being roommates. If you all wanted to hang out and record together and live apart.. do it! you are consenting adults and gathering freely is part of what America was built on. It is a RIGHT we have 🙂
I really enjoy these question sessions: I get so many of my own answered. Thanks.
Omg… How do they pick every single member of ATK, Cook’s illustrated and Country to be so cool! I love you guys.. ALL. By far the best.
We had the same with ppl making tones of bread here too.
WHy are so many reasonably good chef's scared of cooking Polish food. It seems like ATK starts on some really good recipe and ends up with a new way to roast a chicken
For mashed potato cakes I use mash potatoes, onions and some shredded fresh potatoes and egg if necessary.
I have done the salad dressing in the bottom of the container for years. You go into a restaurant for carry out I put the dressing in the bottom and then the veggies, olives and mushrooms next. Top with lettuce and cheese. It stays until you get home.
Most of the veg that I buy can be eaten raw or cooked. Spinach,arugula, carrots,pickle cukes or radishes,roast tomatoes if they are reaching the almost not ok stage. Everything I get can be preserved or reused because I live alone. Even fresh herbs can be frozen in butter, basil mashed in evoo SO much can be saved!!
i've watched this video way too many times. christie and andrea are so fun
The lady on the left looks like she belongs in a "Whiskers R We" skit…. maybe it's the glasses 🐈🐈
Broccoli salad
Whaaaat!?? Can you ladies do whole episode on cooking on an electric vs gas stove. It seems to me that most cooking shows on the net use gas stoves and I find I struggle with things like frying and other types of cooking because I am trying to adapt to electric. Nobody ever mentions this. Am I crazy?
Thank you! Good ideas, love some of your riffs on classics plus a gentle reminder that comfort food is simply what makes you happy that day, at that moment. I love rice. Love pasta. Love cheese. Love Japanese and Indian. Yesterday my ultimate comfort food was a massive spinach/arugula salad with sunflower seeds, tossed with a simple homemade vinaigrette and topped with a slight flurry of green-jar-in-the-pantry Parmesan and lots of cracked pepper. This was a salad so big that it kept going back into the fridge and getting slightly wilted. Still: comfort food.
I appreciate so much about this video, including that your kitchen looks so modest and like an every-cook kitchen, though I'm sure you make magic in it! Also, that Andrea is wearing the same purple shirt on day two, but with a sweater over it. It's what we are all going through! Thanks for sharing your knowledge.
I really enjoyed this video and learned a lot. Thank you both for loving what you do and being willing to help the rest of us to get better. The chemistry of foodie friends is the best chemistry except for the foods themselves. More from you two, please?
Use a vegetable peeler on the butter!
Christie's eyes match her shirt and her shirt is an unusual color. Cool!
By the way, I LOVE this format!!!
Don't forget banana peel meatballs!
Thank you for doing these I've found them very interesting. In a lot of recipes you use either a stand mixer or a food processor. Which is more important to get first, and how do I work around not currently having either?
I’m that lady using her sourdough discard to make banana bread. And waffles. And blueberry muffins. The sourdough gives it a little boost in the lift so it’s not so dense. I will never go back.
I keep most of my butter in the fridge, but like to have soft, spreadable butter always available so I use a butter bell. They work beautifully! https://www.butterbell.com/
The silver lining of the quarantine is getting this dynamic team to impart their wisdom. So much useful information and humour along the way. Thank you, ladies!
Great program with a lot of good information. When you talk about recipes on CI or ATK do you need to have a subscription to access those recipes?
3:39 – Asking the beached whale for healthy recipes…
This was a great pairing!
Andrea, love the hair!
Such a fun and informative video!
Great job, Jack.
I just watched Jack Bishop's video on spices and seasoning, and he mentioned taking the rubber bands and tags off of cilantro, rinsing it off in a salad spinner and drying it off, and then storing rolled up in a paper towel I side of a ziplock bag.
Omg, do y’all need another roommate?
You should suggest UHT milk for the guy who doesn't want to go shopping for two weeks.