Dan responds to all your questions on the beet episode and apologizes for not using arugula in the beet salad recipe.
Check out the original beet episode:
Check out the egg yolk episode:
Get the recipe for Fermented Beets:
Get the recipe for Beet and Campari Granita:
Get the recipe for Beet Panna Cotta with Candied Black Sesame Seeds:
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Thank you for all your informational content done at an instructional/conversational level not lecturing
Create aired an ATK episode today with Dan making a beet salad with watercress and a spicy yogurt dressing. I wanted to watch it again, but have they uploaded it to YT yet? I can't find it.
I have a question about my fermented beets, I may have been a bit premature with storing the beets so after 3 days I put them in the fridge. But after watching some videos I thought I should ferment them more, but I opened them and two of 4 jars turned like jelly. The beets were hard and the liquid was jelly.
What have I done? Are they bad? They don’t smell but I’m put off by it and don’t know what to do.
Can you roast beets the same way you roast sweet potato? (Start in a cold oven and have the potato come up to temp. They are so sweet this way in fact sinced l learned that from your video l have never do sweet potato any other way. Anyway.) I want to know if the same would be true for a beet.
How much salt should I put to make the brine?
What good is this if you can’t get the recipe 🙄
Mr Dan , first of all really thanks about one your old ginger yogurt recipe it’s really damn incredible to me and my 8 year son we really fucking loved those tech..👌🏻💯
Dan is NOT "such a dork." Cool and informative, obliviously cute.
Dan! Big fan! You go into the details and I’m a details nerd. Thanks to you and the team you’ve got, i love your work.
I would love an episode on thickening with cornstarch or flour like for a white sauce…
And an episode on caramelisation specifically, maillard reactions and maybe you could do black garlic…
And an episode on good stock or broth how to extract great flavors from great things like bones and veges…
What about an episode on smoking, cold smoking preferably…Or maybe ceviche…
Honestly you’ve taught me so much that i now use all the time!
Golden beets don’t stain like red ones are even more delicious (but we love all beets)
Can you make a video of eggplant? And also… How to make granola. Thanks Dan
Borscht is in my blood – butter and onions 😉 Love the episodes!
I will ask the question that everyone is thinking.
Where can we get the pictures framed behind you? I need to get the fresh water fish one my office.
Could you please straighten up the lobster picture. Otherwise a great show.
New question for you Dan based off of your comment at about 4:42…how many lives have you lived?
I’m glad you didn’t do soup. Going outside the box and away from the expected is why I love it. Learning more then what’s common is great
Oysters, please! I just watched your video on shucking from 2012–awww baby Dan!
Btw, here’s a quick trick I use to make beets more inviting to nonbelievers. Drain one can of beets. Lay out the beets on a cutting board. Use a heart-shaped cookie cutter to cut each beet slice into the shape of a heart. Voila, you’ve got HEARTBEETS!
Dan is wildly attractive.
Rubbing salt and water into your fingers removes beet stains.
I actually would love longer format videos from you. Like a whole video about eggs or whatever else.
Educational videos deserve as much time as they need to teach the topic. Especially when the educator is charming and conveys information well.
Borscht is a main plot point in the Cary Grant film Talk Of The Town.
I don't really get with beets like that. Only time I can tolerate them is if they are juiced and combined with carrots for sweetness. I honestly clicked on this just to see Dan. Minor crush going on 😻🙊
How's about telling us the salt for pickled beets by weight, not volume… salt density varies widely… what percentage of salt do you use? (Easy in metric.)
I'm going to 2nd sauces vid!
I love fresh beets though they can make urine beet red.
Thanks Dan the man~
Hollandaise!
As an Australian, it surprises me that beetroot isn't more popular elsewhere
I visited Poland once, and there was a popular cold soup there that was called Lithuanian cooler. It was made with beets and was one of the best things I ever ate. Too bad I can't find it in the USA. I might try making it sometime.
We made roasted root vegetables last night with dinner…..potatoes, sweet potatoes, beets, and some sliced onions…delicious 🤗
One way to avoid beet stains- grow or buy white beets.
Always great videos and answers. Thanks
Dan, you are not a dork. You are a teacher. Teachers are often insulted because they break the status quo or make the student think. P.S., I love beets.
Dan, personally I think dorks are usually very thoughtful, intelligent, empathetic, and artistic. So, yes, you are a dork. But that’s a good thing.
Orange Gojo or Lava soap would get the stains out.
Can you recommend a good food science book?
It beats me!
borscht would be nice.
Beets Bears Battlestar Galactica
I don’t ferment my beets I pickle them. Using vinegar, sugar and spices. The beet juice make fantastic pickled eggs.
Great follow up vid!
I'm only here Dan …lol
I love geeks 😊 and beets
Need to do white sugar beets and HUGE red mangel beets – use beet tubers – but also the massively edible leaves. All pickled up and wrapped with meat inside etc.