Cook #withme #stayhome Test cook Keith Dresser makes Bridget an updated recipe for an Italian staple: Chicken Piccata. Then, science expert Dan Souza explains the science behind fat and temperature perception. Finally, Bridget and Julia unlock the secrets to making the ultimate Chocolate Semifreddo.
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So many dif ways to make piccata. As an asst. Chef in a local Italian restaurant in my town (and no, not a chain like olive garden lol) mighty big claim saying that it is the "perfect" recipe lolol
i watched this
Looks so good!
The recipes look amazing and that clip from Dan in the middle was very good to know.
Why does Bridget have to stick her tongue out before she eats a bite of food? I can't unsee it.
That chicken piccata looks delicious,but they put lemon slices with seeds in there. Yuck.
I’ve always knew that Andrea Bocelli can make a sick chicken piccata.
Does anybody know what brand those red dutch ovens are in the background? Thank you! 🙂
I'm not so sure I like this Keith guy but that's probably neither here nor there. Everybody probably has their favorites. 🙂
Sweet
I am definitely going to try this but I often wonder why lemons (in a lot of recipes) are not seeded. I don’t like to munch into a seed. That always bothers me, lol.
If you don't have kosher salt, can you use table salt?
Great recipe…thx
My sister in law would be triggered by cutting chicken on a WOOD board…..I guess she never saw an old fashioned butcher shop with a hundred year old chopping block.
Oh yes, love these guys!!,,
Every looks so yummy!
Love you guys! Every that you prepare is yummy!!!
Wow Keith has beautiful hands
I just really did not know you could really eat lemon skin. Hmph,
I've been making Piccata for 50 years and didnt think I could improve on it. All the same ingredients but using the cut up lemon slices and salt marinating the chicken were game changers. 5 Star Recipe!
I love this cooking class; thank you 🙏 😊
Excellent video as always!
Omg! So making that!
I can’t believe atk is out here telling me to salt my chicken before cooking and acting like it’s some innovative technique
Coffee make chocolate taste burnt!
I made that tonight but it had heavy cream and white wine and I put some corn starch in it cause I like my sauce a bit thicker
Please give us recipes that reflect the times we are currently living through that do not rely on meat or chicken for protein, which many of us quarantined at home cannot get for home delivery. Thanks much!
I made the chicken picata tonight for dinner and it was DELISH!! The lemons cooked down enough that you don't even taste the bitterness from the pith. Served it with angel hair pasta that I tossed with whatever sauce was left in the pan and topped that off with a sprinkling of parm and more parsley. Definitely will make again!
buuuuu I am italian not this Piccata
when u gonna invite chris kimball as guest for a cameo reunion show? i know he is doing quite well at milk street..but u know?
I would candy walnuts, I don't care for almonds or pecans !!
I hate capers
Salting the chicken, as acknowledged, will change the texture of the chicken, just like brining does. I don't like that changed texture. Flouring the chicken should help hold the moisture in without the need to "marinate" the chicken in salt ahead of time.
Can the chicken be thighs?
Why would you ever make an Italian dish with vegetable oil and not olive oil ??? How stupid.
There were seeds in the lemon. You didn't address their removal.
Man…. that Piccata looks FABULOUS!
I love the look of that chicken cutlet dish and have to try making it. I have not eaten any of the chocolate semifreddo dessert before, but have to try it once I get the ingredients needed.
The picatta and semifreddo look to die for!!!
Check out my cooking FAIL video! Head over to my channel!
I love how long ATK has been in my life. I trained in a kitchen with a family, of 65, 45, and 30 year old chefs, at a young age in my teens. I dearly miss those days. A little direction goes a long way and there is no shortage of info here. The internet is making it easy to catch up instead of waiting to catch an episode on TV. Thanks again and always.
I could listen and look at Keith all day 🥵
Love the recipes and always love the educational segment.
a pinch of red pepper flakes when you start the shallots goes a long way. Not enough that it tastes hot, but just enough to warm it.
I want to see Keith on the Men of America's Test Kitchen calendar.
Ma che cazzo è una chicken piccata porco dio
Please thank Dan for sacrificing his hands for science
What a beautiful chicken recipe. & love the way cut those cutlets 😀