Host Julia Collin Davison grills Sous Vide Cochinita Pibil, and host Bridget Lancaster makes the Best Fresh Margaritas and Classic Guacamole.
Get the recipe for Sous Vide Cochinita Pibil:
Get the recipe for Fresh Margaritas:
Get the recipe for Classic Guacamole:
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Yum.
I have a question about the sous vide, as the food is sealed in a bag, shouldn't you be unable to smell it?? and if you can smell it, does that mean the bag's seal was broken??
Great value for the money. Got this for my son and MyBest.Kitchen he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.
I made these n there vary good had to substitute oven for sous vib .However even though I have 2021 cookbook the Harbornaro salsa not n it need all access this upsetting I can't make salsa even though I have the cookbook I have cook country magazine n cookbooks n still need all access rip off
Bridget is living her best life at the end of this video lol I loved it!
Love you 💕😘💋
My favourite channel ❤️❤️❤️❤️❤️
Looks delicious, love the spices.
I beg you, please do a review on that Bob Kramer Zwilling.
I'm a really big fan of Julia's knife.
I've seen cooking shows make this Yucatan style pork roast in a smoker. Curious if it is easier using Sous Vide instead of a smoker.
Julia fix that nasty wall above your stove. You deserve the nicest kitchen. Just saying.
A Bic lighter works great for opening a bottle also you can't use a cheap plastic lighter it will break turn the lighter longway it will catch the edge of the bottle cap wrap your hand just like you did the spoon 😁
Well, sous vide already is an environmetally questionable technique (a plastic bag for every meal), but it might make sense for larger pieces of meat. It's absolutely silly for a meal like this, where the meat is chopped up and mixed together with a whole lot of other ingredients.
Who else appreciated her Rosie the Riveter vibes
I'm coming to the party if these two are hosting!
Raw meat touches the top edge of the bag when you put the meat in, then that part of the bag hangs over side of the container outside of the hot water for 20 plus hours ….. smart!
Whoa! That looked like a serious knife Julia had while preparing the pork. Was that a custom Aurora?
Simple alternative to pitting avocado with a knife: push on the back of the halved avocado with your thumbs; the pit will pop right out.
Why does Bridget have a wooden mallet on the counter beside her at the end?
You could have just wrapped the pork in banana leaves and foul and just grilled it instead of using so much plastic
Can we please just for one second realize how dangerous of a technique that is for cutting an avocado. Doing the same motion while holding the avocado in your hand gives you way more control over both the knife and the avocado. Trying to spin and avocado with your fingertips while holding a knife awkwardly on an angle to an inexperienced cook can cause severe damage if they slipped. Holding the avocado in your hand making a small, controlled slit with the tip of the knife and then proceeding to apply pressure evenly and in a slow pace, while simultaneously rolling both your wrist in sync to cut the avocado in half, you can cut the avocado with a lot more safety.
Nothing in this dish reminds me of pibil, but who cares historically everyone else has tried to erase pre-Columbian culture
I have the genetic aversion to cilantro, so I'd substitute parsley. Otherwise that guac looks like perfection!
Very much like jerk seasoning because of the ethnicities of the Yucatan. Please give more provenance to the recipes. A good writer can weave this info in smoothly.
For the good of the environment (global warming, you know…) Please compost VEGETABLES SCRAPS ❗️
I love this recipe but I just buy achiote when I make mine and doctor it up a little. If you want to save even more time, buy El Yucateco XXX hot sauce. I used to make fresh but the oils from habanero can bond to plastic and rubber gaskets in your blender and slowly leach out into other dishes that you don't want to taste spicy.
Go Lan with beer opening chef magic!!
my mouth is watering
Bridget says alright almost as often as Linda Belcher.
6:55 "Now the trick to sous-videing is to get as much air out of the bag as possible."
My trick for that: keep your ring finger in the seam as you close it. Then fold and squish the bag — or dunk the bag in the water up to the seam, and let the water squeeze out the air. Then remove your finger and finish sealing the bag.
Ok guys, this woman doesn't have any idea of how to make or serve cochinita pibil!! Queso fresco? really??
The beer nerd in me is impressed by ATK using Weihenstephaner as their demo beer 👀