THE TEST COOK SUPERCUT: How Cecelia Reached the Perfect Cuban Sandwich Recipe
In our brand new series, The Test Cook, Cook’s Country editor Cecelia Jenkins came up with an incredible recipe for the perfect Cuban sandwich. Now you can watch each phase of recipe development in one supercut video!
Get the Mojo Pork recipe:
Get the Cuban Bread recipe:
Get the Cuban Sandwich recipe:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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A totally new respect for Chefs. The amount of research that goes into a sandwich (one that I'll never eat, I don't eat pork). But way to go! It made it into the magazine and on the cover!!
I woke up to see this one on my screen. This gives me a much better idea of what goes into making a "simple" sandwich even better. Thanks Cecilia & Brian. Will you ever eat another one now? Now I just need a link to the actual show it was on?
This is so interesting! Now I understand why you should choose your recipe carefully. Please bring more testing videos 😁
This would be my DREAM JOB!!
As a professional cook for 40 plus years and working in a high volume restaurant she has the determination and experience to pull it off.Im glad this is on you tube for everyone to see.You work hard to make it just right, it has to be so.And watching her put the bread in the oven and dropping the pan,all hoping you can fix it knowing all well you just might not.Ive been there.Kudos to her being more than a tropper.Great video love this ATK..series.High five to all in the kitchen.!!!I just finished watching the test. buy her a drink and a massage..Yahoo.
This video was produced to reduce the number of resumes that ATK receives every month.
Brown sugar on Pernil? Just get a Cuban, Puerto Rican or Dominican cook to come show you how to make it. Donate money spent trashing perfectly good pernil to soup kitchens. And for the love of God, no sugar on pernil!
Hey are you guys hiring?
This was so cool, thanks for sharing
Here's an Idea.. have Cuban Abuela make one for you all, then treat her to a spa. She would most likely say no.
Look, I appreciate that this is a complicated sandwich. But they talk about it like she’s isolating a nucleotide. Chef made it in a truck.
Her jobs is like trying to do something in a few weeks that usually take hundreds if not thousands of years of trial and error.
Awesome video.
Always wondered what it take for you guys to publish a recipe?
Make more behind the seen video like this.
Ummmmm, can I get the recipes? Seriously!! The bread and the meat. Thank you
I think it was amazing how much work they do and analyzing for a recipe. However, it seemed they hit a major roadblock with the pork being dry. Being Hispanic, and my Hispanic friends and family, we don't remove the fat from the roast for tamales, asado, etc the fat, and when cooked properly and appropriate side, it is a meal in it's own. In my experience it's normal in in mainstream America to remove this fat from a roast, but it's not how culturally it is made and they never seem to figure that out. No offense, but white people telling us how to make Hispanic food best and not backing it up how these cultures in America and nearby, it starts getting close to Rachel Ray, be more careful please
talk about stress
She can't speak without adding "LIKE" to every sentence – ugh!
So inspired. Going to try it – thank you
This was SO interesting to understand how recipes come together on ATK! I now have even more respect for the chefs and their dedication to both understand and perfect ATK recipes! Thank YOU for sharing this AND for all your work Cecelia & company!
why is there a child in the meeting at 4:30
This was so cool to see! I test, usually 4 not 5, recipes side by side with friends as a home cook when I'm gearing up for a big dinner party. I like the process, it's pretty fascinating. Getting to see what it's like to do a full on recipe development process was eye opening. Thank you so much for the video and to Cecelia for all her hard work (in front of a camera too!).
This is my favorite Cooks Country/ATK video ever, hands down. Thank you for giving us a background glimpse into all of the hard work that goes onto making the amazing dishes you all perfect!
They are chemists! Also, as marine machinery mechanic I had a mantra, “never be afraid to undo what you did”. Good enough is not acceptable! Awesome dedication to the whole team/family.
This was great! I just wish she had got the chance to go visit Florida with them, she seemed like she deserved that trip.
Great video but when they were testing their bread they should’ve toasted first. Real Cuban bread is always made with lard. It is very different than any other kind of bread that you can buy in a bakery and the texture is almost styrofoam like on the inside of it until you toast it and the texture completely changes and it becomes outstanding. The outside is very flaky and the inside is very airy and soft, it doesn’t matter if you toast it in the toaster oven or if you throw it on a press after you’ve made your Cuban sandwich and toast the traditional way the texture of the bread on the outside becomes very flaky in the inside become soft and airy.
I've always loved the "why this recipe works" section of every wrotten recipe but had no Idea how arduous the process! Great job, Cecelia!! 5 stars!
interesting to see the diversity or lack thereof of the decisionmakers in the proposal meeting
Very interesting and a recipe that I'll look for. I could have done with less of the reality TV-style on the chef's merits and internal process. She did a good job of making that plain.
I rarely make public comments but this was a great production. I have greater appreciation of what you do. I have shared it with young kids as an example of working through something difficult and producing something very good. Incredible individual effort and great team production. I'll use it to teach classes. Loved it. You've gained a subscription.
Wow! I've been a fan of ATK, Cook's Country, Cooks illustrated for a long time. I've always admired the amount of work that goes into developing a recipe. But this episode blows me away! Well done! 😋
The clapping when she finally gets it perfect was amazing. Great video!
Awesome series! You rock, Cecelia!
… be “sort of” like everyone else, which in essence means putting your own twist on it. This is the epitome of creativity!
I hope ATK posts more of this kind of BTS video, a fascinating glimpse into the whole process that results in the finished product. This was so much fun to watch.
Also, the world is a better place now that know Roof will drop an F bomb here and there.
Thank you for this! Who knew this is the process for every recipe! RESPECT