Ask the Test Kitchen with Tucker Shaw and Joe Gitter
Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A. This episode features Tucker Shaw, the editor in chief of Cook’s Country, and Joe Gitter, test cook for our books team!
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1:00 – Does Turmeric have any flavor?
3:31: Cooking for one meal ideas?
7:46: Can Buttermilk be used several weeks after expiration?
9:40: How do I prevent spaghetti squash from being watery?
11:17: What do you hate to cook?
14:04: Tips on roux-making
16:35: Substituting chickpea flour for egg protein
19:49: Salmonella concerns for chicken liver
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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These guys are the best. So enjoyable. I am an aquafaba user. It is everything the guys said it is.
i have been cooking for 1 for 21 years and running. Yes, plenty of left overs. I am now trying to scale down so i dont end up having lost of leftovers and also since the price of groceries now is through the roof.
I'm weirded out by aquafaba. Garbanzo beans are packed in calcium chloride, which is also inside tractor tires so it's a big mental block for me.
Best ATK Q&A I have seen informative with a light atmosphere. I even learned some, thanks guys
I love nights when I have delicious home made leftovers! Because the cooking was already done, you get your favorite meals without the work!
8:30 Rich, deep, butter flavor.
I think we need more Tucker on here, thank kew
I wonder how healthy aqua fava is.
Maybe it has lectins.
I think it tastes like the can.
It's concerning that you can't easily make it yourself.
I wonder if the producer adds something to it for holding the chickpeas in suspension in the can.
I'd be interested in how to make some in my Instapot.
Turmeric is easy to grow in your garden if you live in the right climate zone.
I expect to see Joe Gitter doing an infomercial for ATK aquafaba…..and I'd probably buy it too. 😀
As an egg replacement in vegan food, use ground flax seeds or chia seeds mixed with water.
When Cooking for one you need to make all in one meals e.g. Nasi Goreng, Chicken Curry, etc.. or you will end up eating unhealthy by eating quick & ready meals, snacking, or left overs.
We do this all the time when making lots of gravy for homemade biscuits. Warm a gallon of whole milk slowly with seasonings. Make our rue and add to the warming milk until you achieve desired consistency. Adjust seasonings and enjoy. Works every time, thanks guys
A lot of options when cooking for one. If it is something simple like steak & veggies – you just cook one serving. For pastas or casseroles – I cook for 6 and eat for days ha ha. Generally I like to make ingredients. Kind of like doing a few days worth of mise en place. With a little prep one day, you can have different meals for 3 or 4 days. Then… the best part is as ingredients run low…. soup! 😎
EGGS… the perfect canvas for leftovers. As in, “I. can make an omelette with that!”
I have used heated milk in making bechamel sauce. It vastly speeds up the process. You can warm the milk in the microwave at the same time that you are cooking the flour taste out of the roux. Then, when you add the dairy, it almost instantly thickens and you don't have to stand constantly stirring until it warms up.
I adore my quarter sheet pan. It has improved my life.
Poppy seeds taste like poppy seeds! Try a seedy cake and see.
Poppy seeds definitely have an herbal flavor
Delightful pairing.
For the Poppyseeds – Try a Poppyseed filled Holiday ROll .
I have heated my milk and put it in flour butter mixture and what I gained is a faster sauce I make eggs and white sauce it's a dish I made in school where you put hard boiled egg whites into my white sauce which was put on toast and then grated the yolk on top and that was a special breakfast but after years went by I just chopped up the whole egg into the white sauce and put it on toast and my children still love it to this day and still make it is one of their favourite breakfast . And in those days I need to make the white sauce faster because I was making it in larger quantities so by heating the milk and adding it to the flour butter mixture it made the sauce faster. I was watching your show on ATK ask the Test Kitchen and they asked why would a person warm up the milk to put in a roux and I thought I'd let you know what I did. Thank you wendy
If I am making bechamel for a Greek dish, I will scald milk with a clove-studded onion and a bay leaf for a while to flavor the milk.
In terms of motivating myself to cook for one, I bought a beautiful 10 inch le creuset enameled cast-iron skillet and that is always a joy to cook on.
What an enjoyable conversation! I'd have you both over anytime…and I'd even cook eggs.
Am I the only person who has no problem eating the same dish three or 4 nights in a row? I don't want that dish again for a couple of months, but perfectly happy to eat it for a week
I wonder if poppy seeds in the US are pretty tasteless because they've been washed obsessively to remove every trace of opium.
Great forum❣️ Thank you😃
Boring