Our apologies for the echo, Dan’s mic was unplugged! Dan answers your comments and questions from the egg white episode.
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Hi Dan! You're not boring, you're name is Dan!! Anyway, how 'bout a copper bowl? I was curious, too, about whipping whites by hand because, well… I thought… a lot of recipes requiring whipped whites are older than the age of the stand mixer, so there must have been a way that was easy and usable enough for kitchens (in Europe, for example) to keep making those delicious concoctions. So, I got myself a 4qt. copper bowl and a very big balloon whisk on Amazon, and tried those old meringue techniques, even the ones that require heat, like Swiss and Italian. I found that it doesn't take any more time than is humanly tolerable provided the whisk is large enough for the task (I also tried them using good old cream of tartar & non-copper bowls). Maybe this is a project ATK might wanna look into? Of course, machine whipping is faster, but I found that I learned more doing the manual method. I could feel the whites change, rather than relying on visual cues on a machine. I also found that I had better control as the whites went through the transformations they go through, and it made for higher margin of success in recipes!!
Anyway. Stay kool!
Another Dan.
is it egg whites or the good whipping?
Dan, I love your videos!
Hi Dan – please do a video on non-western greens. Like Asian greens?
I don't think you're boring. You give off a vibe that you did whippits in your youth
My grandma could still beat egg whites with a fork. So yes, it's possible, but you have to be tough as nails. 😄
If it's the only entertainment of people to write mean teenager comments that's a sad life. You are doing a great job, Dan!
I remember an old recipe (Mrs. Lincoln?) that said to beat egg whites on a platter with a silver fork until stiff. I think you'd have a very tired arm after that.
Hi Dan, thanks for all of the great info and your videos.
Wish you could redo this because of the sound.
I have a comment. I cooked professionally for over 30 years and many years ago in culinary school we were taught to do egg whites in a stainless steel bowl or copper. Never plastic or glass. The old time chefs always said it was the action of the metal against metal that helped the whites peak. Whether it was a whisk or the beaters of a mixer. Of course they both had to be grease free, very clean and dry. I am not sure if this is scientific fact but its always worked for me. We know they work well in copper but what do you think about the metal against metal?
Lemongrass?? Mint (How many freaking kinds of mint are there and how can they all be used)?? Pinola/i? I love your work; thank you for staying with us through the pandemic and I look forward to more!
Hey Dan, great videos! I always find them educational, entertaining, and inspirational. My favorite ones are about onions/garlic and tea.
I don't know if you have covered this topic in the past but I have always wondered about protein masking techniques (for animal products like meat or eggs).
Do the spices just mask the smell or does something on a molecular level changes? I recently learned about giving fish a milk bath to reduce the fishy smell, which is surprising to me as I grew up seeing ginger/garlic/rice wine being used to achieve that instead.
Hey Dan! Greetings from Georgia.
Get a clip on mic.
This was difficult to listen to. I don't understand why Dan wouldn't do a voice-over or a reshoot the video in a situation like this. I love these videos, but to me this is unprofessional.
My mother used a hand- cranked egg beater for everything when I was growing up. Took awhile but the results were fine. We love Dan!
Omg picky, your camera work is fine. Audio is a bit echoey & hard to hear well, there's a $10 little mic on Amazon you can get for your phone or computer that takes the echo out. Sorry I can't remember the name but isn't hard to find. I LOVE your vids especially the "science" behind it one's!! I do have a request. Can you make a Genoise & explain why this stupid cake is a bear to make? I've been baking since I was 8 & can literally bake anything else but that (luckily 1 of my grandma's was French an absolute excellent cook). Can't figure out what is going wrong & it drives me crazy!
Dan is NOT boring Dan's amazing and hot
I want to watch this video so much. The sound quality though is just terrible.
What is wrong with people ?!? Seriously! Get a life… Disregard those nasty comments Dan and keep doing what you're doing. We are fortunate that you are able to produce some content despite the pandemic. BIG hug to the entire ATK crew. Take care and stay safe ❤️
Tip to everyone: Turn on captions… this vid has actual captions not just auto-generated ones
Tip to ATK: next time tell ppl to turn on captions in the vid not just 'sorry audio is bad', or better yet in such a scenario as this put the captions in the vid itself rather than through youtube if you can't reshoot
What's wrong with your audio? You might want to test it before posting. Just a suggestion – I know your are new to this.
Horrible audio
I don't think you are boring! I think you are awesome, all the explanations and technical facts are great! I have improved my skills thanks to you! Every time I see a recipes I know they will work textbook! I do have a question, would you recommend to replace some of the butter for oil on a bread recipe? If so, what would be the ratio?
We love Dan! He could do standup comedy. Keep these videos coming!
You are a funny man, Dan. Says my 13 year old. We love you, your cat & fancy camera work. Keep it up!
You need to have a better sound system. It’s very echoey…tinny.
It would be so nice if you could re-record…i can't understand with the echo. I really tried but I just have trouble hearing with that kind of issue. It sounds like a great topic.
One more idea to suggest, what about new ways to use shellfish and seafood? Think about how limited recipes tend to be for oysters, or calamari or roe? We need a gentle push into how to incorporate these flavors as flavorings instead of soloists, don't you think? I'm reminded of a friend's jambalaya which expanded exponentially in flavor once the oysters were added to the mix. There must be lots of room to use seafood flavors as addictions or in new ways, which is also a green use of a limited resource.
Dan’s just like us with his dirty oven!
You are a wry guy!
Dan, I think you are amazing! You and Bridget are my FAVORITE ATK personalities because of your erudite sense of humor and talent with food science! I admire you so much I will even watch an entire video with terrible audio! More please! (But with better audio 🙂
Dan = exciting actually. But also, plug in your mic, Dan lol.
It is entirely possible to whip egg whites by hand. It’s the only way my grandmother ever did it. Usually there were two meringue pies for dinner, one chocolate and one lemon. But once for a fund drive she made a dozen. All by hand: crust, custard, and meringue. She was a flapper in the ‘20s (the 1920’s, not 2020s). Stand mixers for the home cook did not exist then and she never owned a hand mixer. Her meringues were tall and every peak was beautiful.
Whipped egg whites have been around for hundreds of years. Lol…smh
Dan is delicious.
Dan, haven’t watched all of your videos but have enjoyed many. Thanks for being a bridge into cooking for me. I look forward to your work and appreciate your curiosity when it comes to understanding the why behind certain steps in cooking.
Would you please consider doing a recipe for Cook’s Illustrated for cream of broccoli soup? I’ve been waiting decades for that. Thank you.
I'm getting bored…see ya
Lol, still at home while low paid supermarket workers go in every day. So privileged.
Dan, what fun to see your acting about the insulting comments. You are a treat to watch. I've seen your standup storytelling and rarely been so entertained. We are all fortunate to get a glimpse of your wit through your acting, your teaching, and these conversations.
You asked for suggestions, so here's one. Why not do a focus on cornbread? You could cover it from hushpuppies to fritters to Sally Lunn to corn pones to skillet cornbreads. It really is an American favorite and lots of us need to know the factors that make it great.
It's a shame some of you people can't read. It said right at the beginning of his video the mic was unplugged. As for editing it or reshooting it. Do you realize how much time goes into creating a video? Then the editing of it. Yes it would have been nice if he had realized the mic wasn't plugged in, yes it would have been nice if he had reshot it. But the reality is there probably wasn't time to accomplish it. I think we could just cut the awesome young man a break. 💞 you Dan!
Dan, your videos are some of the most interesting I’ve ever seen on YouTube. Seriously. Keep it coming man! Thanks!
We love “boring” Dan … p. S. NOT BORING! 🥰
For real, you reshoot the video. This is unacceptable
You’re awsome Dan keep up the good work. Love your videos and go all the people here complaining about audio, it’s not that bad lower your standards as this was filmes at home and not in a professional studio