Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce. Next, equipment expert Adam Ried reveals his top pick for measuring spoons. Finally, test cook Christie Morrison makes host Bridget Lancaster a regional favorite Almond Boneless Chicken.
Get the recipe for Bottom Round Roast Beef with Zip-Style Sauce:
Get the recipe for Almond Boneless Chicken:
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I didn't notice a weight given for the bottom round, but overall 1Tbs of Kosher salt seems alarmingly low sodium. It's kinda amazing to see how a recipe developed specifically for a salty sauce can be so different from the idea of (a) make tasty beef (b) make a tasty sauce (c) do a+b.
ABC: ATK's Bridget and Christie
Well done, no pink, no blood.
you missed a spot on that roast lol
I've watched and rewatched the roast beef recipe segment and I didn't hear him mention the weight of the roast. Did anyone check online while the recipe was still available for free? Thanks!
I have made horrible mistakes with the bottom round roast. I didn't salt it and let it season before I cooked it. I cooked it and then sliced into it without letting it rest. And I didn't temp it while it cooked.. Of course these mistakes were made before I discovered ATK & CC. Now I know what to do. Thanks Brian & Julia😊
Great recipe for roast beef, easy to follow, not too many ingredients and it came out delicious!
Looks good.
Too much thyme and rosemary for me IF using the sauce. My 2 cents.
That chicken is the most white people recipe I have ever seen on ATK.
That chicken needs some good bread and mayo!
By regional do they mean Western Hemisphere?
I see you, Brian! Good work!
Bring Keith back please
Zip sauce combination reminds me of buffalo sauce, butter and hot sauce.
My dad took me too a very small Chinese restaurant on west broad street in Columbus Ohio that made war su gai that’s the same time. Delicious 😋
Why did you even bother trying to cook that beef? It's still bloody. Overcooked?!? No way I would eat that raw beef.
Wtf is almond chicken? Lol!
There are a lot of foods I didn't like as a kid that I love now. My mother's brussels sprouts made me gag because she just boiled them to death whole. I slice mine in half and pan-fry them in butter or bacon fat and add some lemon juice.
Oy. Again with the plastic wrap?
Dry brine, then let it sit on a wire rack, uncovered in the refrigerator for a full day.
Beer. "It's a good standby for everything."
Bridget only said that, because she is a
HomeBrewer.
steve
I am sorry I soup meat you squirt ketchup in I cant believe I did that I missed s whole
country cooking, simmer soup meat about 45min dump potato veggies and squirt a good bit of stop squirting when turns from orange to red just exactly red simmer 45min or little longer
meatloaf… mix it put in pan spread ketchup on top.. bake or fry chicken use leftovers in dumplings… yes,you can brew tea in a pitcher on the patio in sun did it once in my lifetime…. in gravy mix isle you'll find other mix beef stew spaghetti they are very fine too … if it helps you to know this
It looks delicious I'm ready for almond chicken now.
Ever notice when they do some frying, it is not Canola oil?
I really feel for Brian having to eat rare steak as a kid so often. I'm sure his parents didn't mean to hurt him, but this wasn't ok. Glad he now has a recipe that he enjoys. 🙂
I must’ve lucked out being able to order ABC at my neighborhood Chinese restaurant in Chattanooga, Tennessee. Always wondered why I couldn’t find it anywhere else. Now, I know.
Who else reads the comments first, then watches the video?
So putting soo gai on top of lettuce makes it hyper regional?
As a naturalized Clevelander, I’ve never seen almond boneless chicken in the many Chinese and other East Asian cuisine restaurants so far, maybe it’s a regional localization. I had a coworker who moved to California who always talked about how there were spring roll salads and other specialties.
I just didn’t get an authentic plus from the roast beef
I'm not sure how different is "ABC" from Wor Su Gai? They look exactly the same to me.
Looked Like Top Round To Me, Lol
Could you air fry these. Looks so good but I don’t deep fry. Thanks
I'll tell you with 20 years in some of metro-Detroit's top steakhouses, this isn't in anyway zip sauce. Without some sort of beef and soy component, it simply won't hit the taste that is the appeal of the sauce. The butter should also be softened and whisked off heat, not simmered and broken.
I had this many times in Detroit. I moved to Tampa Bay and there is a restaurant called Detroit Coney Island that serves the ABC on Sundays! Wonderful, and imported from Detroit!
In the video, I noticed a few bald spots (where the batter stuck to the paper) dust the paper with a little dredge to prevent this, unless you're dredging them ahead of time. Then re-dip them in the wet and then the dry mix
What is Adam & ATK talking about!? 1 Tbsp measure into a standard spice jar? Who uses that much? If someone is making batches large enough, or using that quantity in their dish regularly, they're buying bulk spice. The tablespoon measure doesn't need to fit.