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All salt is sea salt whether from an active sea or an inland dried up sea.
I see you didn't suggest storing in the garden. Soon you would have even more ginger roots and lovely flowers.
should do onions too!
Omg he's adorableeeeeeee
Also can we see a vedeos about the action of yogurt in meat. Again every one interested in cooking should watch you
You are doing great work. We would see more vedeos from you. An episode about marinated chickens would be awesome.
Frozen Ginger = 6 Mo. If it lasts that long.
So much better without background "music" assault.
Another cool way to keep ginger long term — at least if it's whole and unpeeled — is stick it in dirt. It will start to grow again. Not a great option if you need it every day, but if you only use it a few times a year, you can have a nice plant and fresh ginger when you need it. (Though you lose the nice plant when you pull the ginger out of the ground.)
As a nutritionist, the salt questions are triggering. You are more prone to chronic illnesses with salt restrictions than not. You are more likely to die if you don't get enough salt in your diet. The recommended 2g per day is killing people all the time. Research shows that 6g per day should be the new minimum.
What is required for your neurons to fire? Na.
What do you sweat out? Na.
What do you pee out? Na.
What is Na? Sodium.
Where do you get sodium? NaCl.
What's NaCl? Salt.
source: The Salt Fix, and much more.
Are Himalayan salt blocks worth getting?
🙋Air fryers reheat steak, pizza, etc..amazing!!
I think we really need a seperate "What's Eating Dan?" channel or at least Dan only alerts(which I don't think youtube can do).. I do watch other ATK videos at times but I have been cooking long enough that I dont need more recipies(i.e. "how").. but the food science of "why" is still very useful. Food for thought.
Love these videos. Thanks Dan
You can make crunchy lentils in the microwave. Soak them over night and place them evenly on a large microwave safe ceramic dish. They steam untill the plate gets so hot that they roast up crunchy. Great high fiber snack and great crunchy garnish. Can be flavored with things like soy sauce and hot sauce and microwave them again, too. Just be cearfull to not burn them on that 2nd nuke. Better to stop them a lil early and finish them in a skillet.
About ginger making meat mushy – how about doing it intentionally, with ground meat, to make a meaty sauce? :O
Holy Hand Grenades: Dan, do you blaze it?
Dan: I can't answer that question.
😂😂😂
Whats eating dan about nougat!?!?
I wish that I had know you was going to do this live, Dan. I love your skills on cooking and that of the rest of the staff also.
Styrian Pumpkin Seed Oil?
Mint?
Give us that Dahl recipe
Dan ; murmurs ; do you blaze it
Dan ; . .
Dan : I can't answer that
Can you ferment ginger using salt water solution? Thank you Dan💗💝
Dan, How do I find the "clean sea water"? I'm in NYC. How do you do it in Boston?
Love to see some rotisserie hints, recipes etc.
For Scrambled eggs only, I've always been told that adding salt early makes them watery, so I only ever add salt at the end when it is almost fully cooked before letting the residual heat finish off the eggs. This results in the best scrambled eggs of all time (for me) and adding salt early makes them pretty awful on comparison. Again, this is only for scrambled, every other egg dish I salt early.
Confirmation/Myth busting this would be appreciated 🙂
Dan……will you marry me?
Where can I get the posters behind you
Nicely done!
I cook beets easily in a skillet with just touch of water it cooks like in 5 minutes! Covered with a glass lid. I cut my beets thin coins
Store ginger in sherry in the fridge and use the sherry for stir fry or marinade.
Thank you. I got so much from this. I need to crane notes on the microwave info.
Love the citrus decor. Also, grapeseed oil?
You mentioned Grilling… it’d be nice if you reviewed or touched on outdoor electric grills. In my area it’s illegal to use gas or charcoal (any open flame) grills on apartment or condo balconies. I have a Weber electric that I love, but you can’t do zone grilling.
Are all chefs as knowledgeable about chemistry as you?
I enjoy the new live format! cheers
They always say that white meat should cook to 160 and dark meat should cook to 175 but how do you get 2 different temperatures if you're cooking them at the same time? Does the dark meat normally get hotter because of a higher fat content?
Hahahahahhaha what?! Im not even gunu mention it. But thats funny. 😀