Morgan and Bryan from Cook’s Country magazine team up for a fun session of Ask ATK.
Get the recipe for Backyard Barbecue Beans:
Read our review of nonstick skillets:
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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I hate cooking outside: too hot in summer and mosquitos and to dark in winter
Lazy bean advice. You would cook dried beans yourself with whatever flavorings you want, so you can customize the beans flavor to the dish they will go in. A pressure cooker is very useful for this.
Instant pot makes dry beans easy. The difference isn't flavor. It's texture.
Halloween cocktail – Painkiller – equal parts orange juice, pineapple juice, coconut cream, dark rum. Add a pinch of grated nutmeg. Pour over ice,
Big containers of spices – go with a friend or two and split the packaging. You do save money but get rid of them over a good period of time.
Bryan is always a favorite. Morgan is a delight.
People don't like okra!?!? What is this world!? Let's get everyone on board.
Morgan..I need that piri piri sauce!!
Bryan Roof WOOFFFFF WOOFFFFF
Morgan has such a beautiful smile!
Bryan makes me believe “I can do this” most other cooking shows are condescending and elite. Thx for keeping it real!
Replace a non stick skillet every 6 months?
That's a waste of money and a goo pan.
I love Okra any way you fix it. Fried is my favorite. I’d love to see it featured in a segment on Cook’s Country.
I can't believe they didn't mention "blooming" spices in oil when cooking with them!
Okay at 2:10, y'all are both just wrong. If you have cast-iron in your oven, it is the same as having a pizza or similar baking stone in your oven. If you pre-heat your oven to whatever desired temperature, having a baking stone or cast-iron in your oven will actually help to keep the oven temperature even. The idea that y'all are trying to pass on, that it's somehow going to make it so that your oven will have a *lower temperature?!?* is not even a scientific hypothesis. It's just some bullshit y'all pulled out of your asses. Stop spreading bullshit. Cooking is Physics and Chemistry, not the Wizarding World of Harry Potter.
My biggest flaw as a cook is impatience.
No, no. Keeping cast iron pans in the oven while baking doesn't slow down cooking. It may take longer to reach temp, but adding thermal mass to any oven will make the temperature more even. Some ovens can vary as much as 50° usual is 25° so a 350° setting can have oven temps as high as 375 and as low as 325°. Adding thermal mass(cast iron pans or baking stones) can reduce the thermal drift. Faster slower depends on what you are cooking. Always check temp before serving. I might add don't keep your entire collection of kitchenware in the oven either. The biggest help with additional thermal mass is the recovery time from opening up the oven door.
Not using the skillet to dig the garden might make it last for 15 years.
Old spices in the pantry?
Piece of cake.
Check the Exp. Date.
If is was a time frame w/in reason, just give it a quick zip in a coffee grinder that is ONLY FOR THAT PURPOSE!
NOT your coffee grinder. Another one. I have three (3).
1 (Starbucks) for coffee.
1 for sweet herbs/spices, grind up some cinnamon sticks, etc.
1 for savory spices, cloves, tarragon, dried Bay leaves for soups/stews, meat loaves, etc.
Hope this helps… from your fellow major foodie "Momma" somewhere near Seattle.
Wasabi? DT Seattle. Benihana's. Thought it was guac. Put a dollop on my Sushi roll, being prepared by the table-side Chef, flames blazing.
Silly me… !
Should have known better! My mom was raised in Japan, but our friends were International culinary pros and World travelers.
Hey, avocado is used in Sushi and Sashimi.
Don't judge me, ok?
⚘ 🤗 🤣 🤗 ⚘
Stay safe!
When I let a Steak rest for 10 mins it always cools down!!! I am not sure why they are so surprised!!
Bryan, I am so w u re the onions. That, and Asian hot Mustard powder, go in almost everything… except my Cheerios and coffee, of course… 👍🤗👍
Smokey flavour add-ins?
Just blacken some onions, bell peppers, cooked bacon, ham/meat or whatever your choice is and/or have on hand/available.
Great for meatloaf, soups/stews, souffles, quiche, scrambled egg frittata, etc.
Fajitas? Tacos?
Just blacken a few pieces of the veges of your choice, slice/dice them, mix in the rest of the accoutrements, and Voilà.
Yum. In the meantime, just do a big batch (for your needs) and triple the recipe.
1 for now.
1 for the fridge/later..
1 for the freezer.
Make a mess.
Make it a big one,
Do it once, and be DONE.
Enjoy for daZe, lol!
My motto.
Sticking to it.
It's called batch cooking.
Google it, and stay safe everyone.
⚘ 👍 ❤😷❤ 👍 ⚘
Where do I ask a question for the next episode?
There is black vodka on the market. Mix with your favorite vodka mixer, lemon lime soda, tangerine juice, grapefruit juice or soda, etc. The look is cool but it's not too scary to drink. Put it in a punch bowl with a chunk of dry ice for a smokey effect
“We probably helped no one”
No Bryan you helped me have a better day! (And I totally agree that dried beans usually aren’t worth the trouble)
I enjoyed the earlier pairing of Morgan and Bryan on grilling, so this was fun. Cooking aside, Morgan is a doll!
Why is one side of foil dull and the other side shiney?