Dan answers your questions about Olive Oil, Cauliflower, and Egg Yolks.
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Dan, I wonder why ATK always makes such a deal about
the various fats, esp. exvoo, but never makes a point of saying LIGHT VS. Dark Soy sauce, and Chinese vs. Japanese. could you comment on this?
I stopped in a place in Israel where olives were used to produce oil from freshly picked olive. The scent was enticing. The oil was tasty.
Kayla hi hi
A note: Black soldier fly larvae are often sold under the name "Calci Worms"
How do I cook with soy sauce so the dish isn’t too salty.
Hi from Oregon 🌳 So what I absolutely adore about Dan is that he has a way of explaining things that doesn’t at all come across as condescending. I’m a science nerd type of lady however I have a huge pet peeve about people who explain things and try to make others feel stupid or less than for not knowing the information already. Dan gets down to the nitty gritty of the interesting details without crossing into stuck up. I have so much respect for that. 💜
Egg yolks are magic. Just spent last night watching the breakfast episode of ATK and had to laugh at the Turkey bacon segment. It was just too honest and funny. Can't wait for season 20!
At 2:41, oops, I think it was I who wrote the comment about the resemblance of cauliflower-with-tomato sauce with brains: “Lidia once cooked it whole with tomato sauce. It really looked like it came from the E.R., although I’m sure it tasted great.”
I like to cook with Madison Square Garden too. Oh, wrong MSG.
Shout out to MSG!
Love these video's thanks for the education.
Seriously America??? "What is the biggest misconceptions about food science? Some people think food science is used for evil". Makes me wanna puke! Get out of the 1700s already!
Dan, I was surprised by your comment about MSG. It would be GREAT if you would make a video about it. Why the myths are just myths, why/how it should be used in recipes (instead of salt for example), etc.
Can you give your opinions on salt cooking blocks?
I'm confused. Are you talking about olive oil or extra virgin olive oil??😵
can you do these shirtless??
Audio levels are really low. Can’t hear anything.
Used for evil? Lololololol
Loved the egg yolk info. Glad to see you're taking questions. The two biggest myths in my mind are "Kosher Salt" – just a more expensive branding of coarse salt unless it is for religious reasons. The other is "unsalted" butter. Many recipes call for unsalted butter then call for salt. Instead of keeping two types of butter on hand just cut back on the amount of salt. My 2 cents, cheers.
MSG tastes LOUSY when it is used with salt! Do an experiment, put MSG in one cup of water, put salt in one cup of water, then put both msg and salt in one cup of water. Taste them and you’ll see what i mean.
Do a video on making a good chicken stock out of chicken feet.
Dan you rock.
Add egg yolks to salad dressings. The lecithin is an emulsifier and keeps the oil and vinegar from separating.
Sauté in BUTTER!!!!!! Or LARD!!!
I am going to preface my question with a reason I am asking. my 11 yr old had a prenatal stroke. we show him ppl that have similar experiences so that he sees that it happens and many ppl who have had strokes or brain injury go on to live completely "normal" lives. of course we dont make a big deal of it. just like " hey did you know….?" my question is I noticed the difference in Dan's right side of his face. did you have an I jury like this?
ok let the 'you should not ask that kind if question' and 'what difference does it make' comments begin. to some of us who are trying to help our kids see that they are just like everyone else…especially as he starts to enter preteen and teenage yrs, it is important.
particularly when they are successful, handsome and on a successful video channel.
You should do more of these. I was in school during this one but school is out now so I can watch any new live streams
Just so you know. California Ranch EVOO is now blended. Perhaps it's time for a re-test?
one I hear very little about is Peanut Oil.. I love cooking with it. Hi smoke temp, great flavor and the list goes on
Ghee!! Can that be used in the ATK recipe for Greek Baklava?
Dan, from one Dan to another, thank you for the science based approach to cooking! Your msg comment really demonstrates that you understand and appreciate science.
This video series is awesome!
Culinary wizard you are
@America's Test Kitchen
THANK YOU SO MUCH FOR BRINGING DAN ON! Everyone there is Amazing- don't get me wrong- each w their Special Charm (Briget's wit, dry humor's the Cat's Meow!) But Dan's so knowledgeable, bright, refreshing, down-to-earth, boy-next-door, also HIS humor & wit, original commentary, etc: PERFECT COMBINATION! So Proud of Mr. Dan! Thank You Again! ❤ ATK!