In this episode, test cook Becky Hays makes Julia a Brazilian classic: Brazilian Shrimp and Fish Stew (Moqueca). Then, tasting expert Jack Bishop challenges Bridget to a tasting of Pecorino Romano. Science expert Dan Souza discusses the importance of taking your time when you make an emulsion. Finally, Julia and Bridget uncover the secrets to making Brazilian Cheese Bread (Pao de Queijo) at home.
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The first woman is like a mum in every american family movie ever. I assume this episode was directed by John Hughes.
I am definitely going to make these for Sunday lunch tomorrow!! Those look so delicious!! I just wanted to grab one off of the pan and eat with y'all
No way, I'm over 60 and I was raised on Locatelli and Boar's head, Locatelli is the best. My mother was first generation Roman.
The cheese bread looks over cooked! I’m from minas , it’s ready when it’s golden , not brown 🧐
Can I replace the fish with chicken?
Pimenta Malagueta is a variety of Mexican Tabasco Pepper (Capsicum frutescens). Pretty much the same species.
I’m down with covid. I want this to feel better!
I love the Pan Jio. I put dry pan n make top bottom crispy. Thank your u recipe
Both of these look so yummy! Thank you for modifying it so we can make it here in the US! I'll definitely be trying them both!
What can I add in place of shrimp? Very allergic to it.
I tried making the pro de queijo, it didn't really taste that good
Pecorino is so underestimated, it's a great cheese. And it's vegetarian compared to parmeggiano which is mostly made with beef rennet.
Girls the pao de queijo or Brazilian cheese bread no need to brush with eggs and neither cooler in the refrigerator and the moquequa de favour must used dende oil that's the secret, but you guys did a good job 👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Well any fish stew is something worth trying. That Brazilian one looks lovely. Great information about pecorino Romano. And that has to be the easiest bread I've ever seen you make. Even I'm going to try that 😋
These Brazilian Cheese Bread (Pao de Queijo) Buns are sold at local farmer's markets here in Vancouver for $1.00 each and are much smaller than these (about the size of a golf Ball). Cheese is expensive in Canada But, I can make these. THANKS
I can forgive the moqueca mistakes, but the comming from a family from Minas(Place where the pão de queijo is most famous for) it was a sin! What did you guys did with our beautiful pão de queijo. That was really sad 🙁 If I saw that irl I wouldn't even know it was a pão de queijo! Why did you guys called a bunch of gringas to cook? There tons of actual brazillians in the USA, call them.
That is a good USA moqueca, but we don't do it like that. But kinda good enough.
Make the batter wetter the gooey inside texture is to die for!!!
What about the quesaba root?
chef chin in the background!
It probably tastes good, but the technique has nothing to do with how a mosqueda is made anywhere in Brasil, even with regional variations. For starts, you never ever use canned tomatoes!! to make moqueca dishes. And regardless whether or not she thinks it changes the texture of the fish, that's is exactly one of the points of marinating fish with the lime, besides infusing a specific taste ahead of the actual cooking (taking away the fishy smell, also) and making the fish firmer for the stew. I suggest you check how Dadá, the famous cook from Bahia, Brasil, makes her moqueca before, changing this moqueca traditional Brazilian recipe – rather than change the taste and texture to suit this American chef, and try to pass this as a real Brazilian moqueca. Even the "moqueca capixaba" from the State of Espirito Santo would not be represented by this ATK moqueca recipe. Sorry, I do love ATK, but this time you guys missed by a kilometer. 😑🥴😵🤗 The cheese bread recipe is ok, but Minas cheese can be found in most States in the USA, which is a much creamier cheese than pecorino cheese, the crust wouldn't be as crusty as this one, it would be much softer but still crunchy. And no need ever to brush eggs on the top of the Brazilian "Pão de Queijo", the color should be very light, not golden brown – just for the record. But good try anyway. Warning: Brazilian cheese bread is addicting. 😋😉
Too many bell peppers in the fish stew!
Made the moqueca last night and it was awesome! I subbed the oil with actual dende and used fresh Roma tomatoes in the blend. So simple
Weighed and measured ingredients exactly. My mix is so runny I could make crepes out of it. What did I do wrong? By the way, I live at 4500 ft.
Can you trade the milk for a dairy free alternative?
I love. Becky! She’s the woman! All her recipes are very simple and easy to follow but delicioussssssss!!!!!
I remember my dad making moqueca and it DEFINITELY was not a fast process
Also, wheres the oleo de dendé??
I'm sure it Is delicious but this is not a brazilian dish. We could call it a variation or an inspiration but not the real Brazilian moqueca.
Becky looks like a kristen wig character
I'm a Brazilian learning how to do this food by a video of Americans teaching how to do this. That's crazy 😂😂😂
I really don't know why the YouTube is showings this video to me kkkkkkk
that pão de queijo doesn't look right lol
My neighbor made these for me. They are delicious and have a very unique texture.
Those are the ugliest cheese bread I've ever seen! LOL
So happy to see my cuisine here. Brazilian dishes are the best
funny how you americans needs to put butter in everything… don't get me wrong, I use a lot butter too. but as the baking powder and egg wash, it's not needed in pão de queijo.
This is what I’m making for dinner tonight as something special during our “quarantine” period. 😊
In the pão de queijo the baking powder it’s not needed, and you don’t have to egg wash. And the traditional cheese is “Meia cura” which probably you can’t find in the US, so use a mixture of Parmesan and mozzarella.
We don’t use a “traditional hot sauce” in Brazil. Actually, Brazilian food it’s not spicy at all.
I am thinking of gluten-free pizza dough.
I made it for dinner tonight. Delicious! Will definitely make again and again.
American test kitchen makes bolinho de bacalhau it's the best for nice cold beer hummmmmm I love it don't forget the fish need be fresh 😋😋😋😋😋🇧🇷🇱🇷🇱🇷
Omg I am from Brazil and I love american test kitchen I watch every Saturday I love this show I leave in Miami beach 👏👏👏👏👏👏🇱🇷🇱🇷🇱🇷🇧🇷🇧🇷
A great video as all of yours are. That is surelly a promissing moqueca recipe but (despite not leaving in the northeast region of Brasil where that dish is traditional) I do believe it misses a key ingredients, azeide de dendê. I'm sure it would be hard to find in the US but it could me mentioned. Thank you for the great video, btw 😉
My only quibble is that y'all had to go with the longest, most labor-intensive, recipe for pão de queijo I've ever seen.
Don't be intimidated by the recipe they chose, with most recipes you can turn out a batch every 15 minutes, and all you'll need for equipment is a blender and a cupcake pan, so cleanup is super easy.
When it comes to Pecorino, as the Parliament Funkidelic says, we want the funk, gotta have that funk!
Moqueca is so delicious, thanks for featuring a Brazilian dish, this is amazing!