Dan Souza and Morgan Bolling are the In The Test Kitchen with Maggie Zhu of Omnivore’s Cookbook! They dig into how she got her start as a food blogger, her white whale recipes, the dishes she’s developing as an Editor in Residence at America’s Test Kitchen, and answer questions from the America’s Test Kitchen audience.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.
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Tri-ply works well.
Disc bottom pans work best on my glass top stove, The heft of the disc keeps it from warping and holds the heat.
Electric stoves have the downside, they do not heat pans as evenly, if the base does not match the heating source.
– Copper pans, work no problems
– Aluminum sandwiched pans (all-clad), work also.
– Iron pans NEED to have the base matched to the heating source. Seasoning the sides will only decently work in the oven or on the grill.
As long as the copper, iron or aluminum material in the pan is thick enough, they will work well on electric.
My glass top electric heats my pans as fast as my gas one does. I use a temp gun for everything too.
Sending my condolences to people with electric cooktops. It is a rough reality out there! You wait a million years to heat your pan. When it finally heats up, you turn the cooktop down, but just like it took forever to heat it, it also takes forever to cool down. Taking your pan off the heat is the safest bet.
I have my matfer bourgeat pan ATK recommended (2019/2020?), heavy-ish, but impossible to season on electric/ceramic top, and (I believe MB fixed it) the pan has a bump on the center in the pan so it rocks back and forth on the ceramic top.
I've used gas ranges at friends' houses but never had one. It's been electric for many decades. If I burn something, it's usually inattentiveness on my part. Could be the stove needs new elements. I'm unfamiliar with the concept that things burn because the stove is electric.
Lol who is that person in the top left 😂
I USED to have several pieces of T fal pans. Didn’t last long because they didn’t handle variable cooking styles
A temp gun is your friend with an electric stove, I found. Likewise, staying on the #3 is your friend. Just keeping it on a low setting is my general approach. I cook on steel, not expensive pans, and while cooking takes more time I haven't burned anything yet and I like the outcome.
Carbon steel works just fine. Yah for the other types of thin pans tho.
I feel better if my bp us a little higher than 120/80. My cardiologist will be happy if its under 140/90.