Julia and Keith team up for a virtual version of Ask the Test Kitchen.
Get our recipe for meatloaf:
Get our recipe for carbonara:
1:18 – “I can never seem to get the beautiful crust on my cast iron steak”
4:47 – ” Can you blend onions for a dish? My husband hates to find them, but they are so important.”
6:46 – “Cultured butter in place of regular butter for baking. Yay or nay?”
9:21 – “My meatloaf tastes great, but it is crumbly, not a loaf. I use egg, breadcrumb or oats, milk.”
12:22 – “How to keep eggs from curdling in carbonara???”
14:39 – “Could you turn canned meat into a gourmet meal?”
17:05 – “How do you keep your knives sharp when you don’t have the skills to hand sharpen them?”
20:01 – “Best temp and time to cook bacon in the oven?”
21:10 – “How to heat up corn tortillas correctly? When I do they’re either too dry or too oily!”
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What if you were to greater the onions?
6:08 What kind of people don’t like onion chunks in their sloppy joes? Now bell pepper is a different story😉
Keith, has anyone ever told you that you look like Mark Ruffalo? Ever Hulked out in the Test Kitchen??
About the "onion" question: I used to have to cook for a fussy onion hater. My first tactic was to not let that person see me putting in the onions, most of the time, once in the pan, they would cook down & melt into the dish anyway. My second tactic was to puree the onions in the food processor. these 2 methods worked 99.9 percent of the time. For those occasions where the onion was still discernible, my 3rd tactic was to tell my onion hater to pick out the pieces if you don't want to eat them.
Julia is such a joy to watch and see is such a joy.
Keith-Your fluff can go anywhere! Need to get some soon for I recall keeping a ten pound weight loss off(many yrs ago) by instead of ice cream or chocolate bar cocoa with a dollop of good old fluff or a spoonful before dinner
Bet julia can find just about anything in an arms reach to answer any question
Adding onion flavor without texture, grate them.
I find Keith Dresser to be making so many rookie mistakes in his cooking that I do not trust what he is trying to convey. Also, has zero TVQ but more than the Dan Souza, who is just another snooty elitist Christopher Kimball in the making. Stick to the women, they know their stuff and can deliver without 1 oz of cooking ability and 99 oz of ego.
I have learned many things from ATK but I need to disagree with heating tortillas in the microwave, its just wrong.
Seeing Julia in her kitchen eliminates 70% of my excuses I tell myself… also that knife thing is a great item I'll have to get one
In this episode you discussed canned meat. You mentioned Spam, Vienna Sausages, canned ham. How about canned chicken or canned beef?
My smoke alarm tattles on me by texting my husband at work when it's about to go off. I usually follow up with a text that says "dinner is ready" or "we're eating out tonight".
What is the easiest way to cook rice I am still learning how to cook somethings
I personally like no love onion chunks in my sloppy jo
Regarding onions, the onion-averse crowd may just like onion/garlic jam, which is a chutney of onions with garlic added if preferred. It goes with EVERYTHING, and is worth making/keeping as a go to item. You can also make or buy the deep fried onions to use as a topping for everything.
I was so surprised that neither of you seemed to be aware of the canned meats now available. You can get beef, pork and chicken in cans. They are precooked. I've only tasted the chicken and it wasn't bad. I suspect this is what your questioner was referring to.
Maybe it's the talk that there's a chance [of getting sick from uncooked meat . All in there mind . Medium rare is the best ….
My mom always fried our corn tortillas in oil, so I continue the tradition! They're the best!
I love that Julia drinks water how I like it- a good amount of ice and with a straw. I don't have an ice maker, so I have 5 ice cube trays😸
I was invited to a potluck and had little cooking experience, so I figured I'd go easy and bring Jell-O. I googled some pictures and found Jell-O desserts with bits of pineapple inside. After cooking the gelatin never set and I ended up with a green, chunky slurry cold soup with chunks of pineapple. 😮💨
These are worth rewatching. Thanks for making them.
I'm glad I learned about baking soda in cooking onions. I usually like the texture of onions, but sometimes it gets in the way.
high julia n keith🍕🍕
Anybody know what the device is over Julia’s right shoulder? The rectangular object with kind of a tweed side?
Regarding the steak sear, be sure to pat the steak with paper towels to dry the surface .before putting it in the hot skillet.
I'm in my 70's and I have never seen or heard of "Fluff"!
Learn something new every day.
At my house, the fire alarm is jokingly referred to as the dinner bell! My fire alarm is hyper-sensitive! LOL
I really enjoyed this. I just ordered my electric sharpener you recommended in another video. Many thanks
Pat dry the steak before cooking
How nice to have your office in the kitchen! I'm 67 and fluffer nutters were always a nice surprise in our lunch bags. When I've asked anyone if they had fluffer nutters they always asked what it is!
Thank you for sharing that you also set off the smoke alarm everytime you cook. I thought it was just me but now i feel better.
Love these shows, so informative! One add on that first question: dry the steak! Wet steaks seem to fight browning. Maybe it makes steam, but whatever it is, a quick daubing with a paper towel to remove excess water is a big help! I openly admit this was a repeated fail until I learned… from ATK!
Talking about "failures" and imperfections and problem-solving makes cooking so accessible – EXACTLY what we're trying to do on our channel. These advice-based videos are awesome.
So one of you likes canned tuna, even though overfishing has pretty much extirpated bluefin (and the BPA oil spill was the final nail in their coffin lid because the bluefins had just returned to breed); and the yellowfin is almost gone, too. I thought it's become fashionable for chefs to take environmental impact into account when planning menus?
And the other of you can't stand canned salmon because of the skin and bones? As someone who was a licensed NTS, Natural Therapeutics Specialist, for almost three decades, and who also worked for orthopedic surgeons, I can attest that the skin and bones of canned salmon are very valuable: the skin is where the luxurious fat and fat-stored vitamins are (ask any bear dishing in the summer through fall at Katmai in Churchill, Manitoba), and the bones are where the calcium is. And you, madam, are Caucasian, which means that statistically you were born with less bone to begin with, and you also eat a lot of dairy and meat products, which steal calcium from your bones. You should be making it your business to get as much dietary elemental calcium and phosphorus as possible because of that, not just whether it tastes good. The bones and skin of canned salmon are both very delicate. You should try to eat them, imhappen to like the entire fish. You can't just eat your favorite foods. One of the reasons so many Americans are deficient, is their penchant for oniy eating muscle meat and leaving other valuable parts behind. You of all people ought to know that. You're chefs. You should be making use of all parts of an animal, even just as a matter of respect for the animal who gave its life to sustain yours…. or you can also become vegetarian, as I've been since 1972. I'm dismayed, but not surprised. Typical mainstream American.
Keith literally has no bad angles.