Ask the Test Kitchen with Morgan Bolling and Dan Souza

Byamazingfoodstv



Morgan and Dan join forces (from home) to answer questions from their recent ATK Bootcamp episodes.

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Watch Dan’s Bootcamp video:

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2:55 – “How do you serve a hot piece of meat after resting?”
5:52 – “What kind of bbq sauce are you using?”
10:01 – “Can you elaborate on the smash burger special sauce?”
13:28 – “In the smoke segment why not use a tumbleweed starter or gel starter?”
20:23 – “Want your perspective on searing vegetables?”
22:57 – “Dan big fan, but not at first”

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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26 Comments

  5. A "tenting" suggestion: Some years ago, I worked in a restaurant kitchen. We had a couple of large, high-domed pot lids for which the only use was tenting, either as covers on the flat grill or for resting meat from the char grill. When we had to replace one, I asked the owner to pick up an extra, which I bought from him. At home, I use it for tenting all manner of food when I want to hold things warm for a few minutes — usually when I've lost control of the finish timing.

  8. My in-laws left Florida Space Coast for the submarines in Rhode Island and Connecticut. They came with a reputation for lots of seafood dishes and BBQ. The one that everyone want to know how to do was smoked shrimp off the BBQ. My father-in-law got XL shrimp soaked them in water with a healthy portion of liquid smoke before company came. He'd like the BBQ and throw the shrimp on a fairly hot fire and a few minutes later had these lovely smoked shrimp. No one knew where the smoke came from – just magic, I guess.
    Regional BBQ sauce – one of the best is from St. Augustine, FL which is the source of a local pepper called Datil pepper. I've never heard anyone there with you mention it.

  16. @testcook Dan, you didn't need to grow on us. My sisters and I all love you and each say we'd marry you in a minute (and two of us are married, the third being a confirmed spinster)! You're not only flipping adorable but you've got a great personality and have a lovely fun way of presenting the science of cooking so that cooks of any level can appreciate. Keep it up! And, we'll keep drooling (I'll leave it up to you to decide exactly what we're drooling over 😁).

  18. Morgan I LOVE bbq too. I bought the ATK recommended Nexgrill Griddle (it works great) but I am still using my Weber Kettle literally 15 times more!! PLEASE write a book!!! I'm such a fan of you and I hope they put you on the show more!!!

  22. I have a question about freezing pre-cooked foods. I frequently rely on fileted chicken breast as a fast week night meal. In the summer, I don't like to run the stove or oven in the heat. I contemplated pre-cooking some on Sunday for use in the week. Is refrigeration ok for a few days or less? How terrible would freezing pre-cooked chicken be to buy a few more days? Thanks in advance; love the show.

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