Ask the Test Kitchen with Bryan Roof and Christie Morrison

Byamazingfoodstv


Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A. This week we have Bryan Roof and Christie Morrison chatting about cast iron cookware, mac and cheese, and more!

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Get the recipe for Easy Macaroni and Cheese Casserole:
Buy our winning slow cooker:
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See below for specific question timestamps:
00:28: @seattle.su85 – cooking with marinara in a cast iron skillet
01:25 @kndenver – grainy mac & cheese solution
02:42 – Bryan and Christie’s favorite things to make at home.
04:21 @lareine57 – To roast a whole head of cauliflower should I blanch it first?
05:55 @possiblecabbage – When using flour as a thickener does the protein content matter?
6:54 @robbiemcnicks330 – Consistently good mashed potatoes without a ton of ingredients or utensils.
10:23 @shester26 – Cinnamon roll troubleshooting
11:18 @brianbignfun – Will Bryan finally admits that brinner is awesome?
13:02 @wanyeswoman – Airfryer or instapot?
16:46 @erinkellyrichards – Are copper skillets worth buying?
17:50 @ryan_feyh When cooking with wine, does quality make a difference?

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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27 Comments

  5. Idaho Girl here, wide wavy masher for us all the way. We like texture. Plus, it's one of the first kid friendly "cooking jobs". This means I don't worry that the tatoes are going to get gummed up if I need to be distracted a moment. More forgiving. They both have their place. I'd be afraid to have gummy potatoes in the stand mixer. That scares me! Lol. I love the dynamic here. Clearly great colleges. This was fun. Thank you!

  8. Watching a year later and love this series, but Bryan’s mashed potato process is BAD. The fluffiest mashed potatoes start with Yukon Gold potatoes boiled in salt water, then drained and returned to the hot pan to dry out. Use a ricer, and gradually add WARM, slightly salted heavy cream mixed with melted butter. You can mix that in with a wooden spoon. The reason you want to warm the cream/butter (microwave is fine) is so that the potatoes don’t get gluey.

  10. I wouldn't blanch the cauliflower but first put foil over it and steam it and then brown it at the end.

    Don't use a blender for mashed potatoes, you quickly get wallpaper glue. Very hard to control without experience. Use a masher, even a fork, or a ricer. "Elbow grease" makes it easier to control the texture. Milk, butter, and some of the potato water are great to smooth them out and flavour them. And a little nutmeg is always great if you have it.

  16. i know this is months later but if your cinnamon rolls are spouting in the middle your not giving them enough room to spread out so they go UP- it is not because your rolling them too tight-give about 1/4 inch room from one another.

  18. These two should do an intoxicated chef show where they get seriously drunk and try to cook an elaborate French dinner. We could hear them curse and see how many times they cut or burn themselves. There from Boston you gotta know they swear like drunk angry unfulfilled sailors.

  21. Instant pot or air fryer is an odd choice – they are completely different tools. I would not mind an instant pot, but since I have a pressure cooker, I really do not need one. The rare occasion I might use a slow cooker is not worth the extra cost or counter real estate. 😎

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