Modern Weeknight Meals Test cook Becky Hays makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, expert Adam Ried reviews blenders, and then test cook Tim Chin wraps up the episode by making Julia the ultimate Modern Cauliflower Gratin.
Make Our One-Hour Broiled Chicken and Pan Sauce:
Make Our Modern Cauliflower Gratin:
Buy Our Winning Blender:
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I prefer a blender that crushes ice … so I can make homemade Margaritas….! 🙂
16:00 "He has a very good claw and by claw hand i meant …"
I think that's Subtle racism.
Of the hundreds of videos in ATK, she NEVER used that term.. "very good claw"…
Wonderful!
I can't wait to cook this chicken, and testing those blenders sounded like so much fun.
How long should we sear our bird before we put it in the oven?
Best thing is not only learning great recipes from ATK but learning techniques and adapting them to other recipes. I now use the cauliflower faux cream sauce as a substitute in many savory dishes that require cream/cheese sauces.
In the UK this is known as cauliflower cheese and is eating just as often as macaroni cheese. 🙂
Chicken appeared to be under-done; still pink. I hope no one got too sick from eating it. By mutilating the chicken this way so much flavor is lost. See Mona's method of preparing a whole broiled chicken, intact which is delicious and only takes 10 minutes longer than the method shown in this ATK video.
Love her chicken unlike her turkey meatloaf.
Whatever happened to Tim? He was great!!! ❤️
I love you gals and guys, you are giving me so many new ideas for menus. May I ask one question? Have you ever done a Cold beef cook recipe which is done with filet mignon. Every time I have done this from inviting 6 guests to 8,10 then to my surprise 12, all of this because they all talk amongst themselves for me doing this. My only problem doing this is calculating the cooking time, versus the time I must spend in my kitchen to do so. Plus with Covid-19 we are able to very slowly having guests again. They are asking me when will be able to do so again. I do not mind doing so, it's awesome to have friends over and not to worry about having left over, they ate all of it and ask for seconds.
I love the extra safety tips you included in the chicken recipe regarding hygiene and heat.
Both dishes look good.
On a ski trip, oh so very many years ago, us beginners were taught this methods of tying our laces and were told that this is a "skiers knot. Since then, when I had children and had to tie their shoes, I used this method again and still use it, even when wrapping presents. Just thought you would like to know this.
Can't you make anything without garlic?
Always love this program💕👍
I'm excited about that cauliflower Gratin! 😋
Love Tim! It’s nice to see new faces. Great vid.
I think the first step to start baking is to have a good kitchen electronic scale. I recommend a small and exquisite digital electronic scale for my own household.
Recommend it to someone who needs this
https://www.amazon.com/dp/B08HZ4TGC6
I just like steamed broccoli with a little butter.
Protect Tim at all costs! ❤️❤️❤️❤️
Tim was great, but did anyone else think he sounded (or talked) exactly like Lisa McManus??? Just me?? Ok.