Here’s a not negative comment: Cooks Illustrated/ATK has always made these basic instructional videos. They aren’t *replacing* the TV shows! No need to panic! Also, no-frills videos like this can be useful to people, too. The narrator, Andrea Geary, is one of the sharpest, most lucid writers at CI, and I’d gladly listen to her instructions for boiling water. 👍
Thank you. I would have thought that people could figure out that this doesn't mean the old cast has been fired or something. But nope. Only took a week for these comment sections to fill up with complaints & whining.
We love Andrea! Yes, you are correct - the old content we all know and love is not going anywhere. But, we're excited to offer these quick recipe videos from our amazing Cook's Illustrated team on TH-cam as well.
For anyone who needs the crust recipe, I used 2 cups flour (sifted) half a cup sugar, a dash of salt, and 1.5 sticks of butter, and it came about pretty good. That being said you could probably use just about any shortbread recipe
Wow! I love these shorter videos! No frills is my fav! 😁 We can use these! No offense to the lovely ladies, I watch them more for entertainment, great humor! But when I NEED info fast, that is reliable, these LIL's are the BEST! Thank you so much! NOW I sub'd!❤ Telling everybody about it! So great! 🍹cheers!
For anyone who wants the recipe for shortcrust pastry 240g cake flour (520ml) 2ml salt 150g cold margarine or butter 1 egg yolk 5ml lemon juice 30ml cold water... *the cutting in method of butter to flour is a must if you're using your hands for that coarse textured mixture. *chilling the dough is very important, the butter increases tenderness of the pastry by inhibiting gluten formation and makes it easy to roll out when refrigerated. Judging from that thick crust that looks burned because it is too thick and looks mealy (little liquid). For anyone wanting to make pastry for the first time... this is not it. Sorry but this is misleading
So many questions. First, why apricot rather than say, apple jelly? Second, where is the cinnamon? Third, why did we reserve the 5 nicest apple slices and then not use them for anything?
Also, while homemade apple sauce is delicious, finding at the bottom of my tart would, I think, make me mad. I could be wrong... but it just seems extraneous.
I have been making this tart for 5 years now. Apricot jelly is used as it brightens and compliments the flavors. You're mistaking this for some kind of American Apple Pie, which it is far from. Now, that is not to say that I don't think cinnamon is a good addition to this recipe; it is! However, when I do add it, I incorporate a small amount, less than a teaspoon with a pinch of ground nutmeg and clove tossed in while cooking down the apple puree. The reserved thin slices were and are used for the center of the rosette pattern. I might also suggest to not think of the filling as applesauce as you are used to in the traditional sense; that's too loose and does not provide the needed body. I currently have my tart shell cooking in the oven and apples sautéing in the pan.
Having to pay for the recipe even if you are a subscriber to the print magazine is ridiculous. Making a video and not giving the recipe without paying cash is just extra greedy/scummy.
Probably falls apart when cut, else they would have cut it. I usually LOVE ATK, but there are flaws in this recipe. Don't care for the crust either. There are better crust recipes on other top-chef videos.
It cuts really well and always impresses a crowd. This a normally tedious recipe that has been made significantly easier without sacrificing flavor or presentation.. and the traditional recipe is notorious for falling apart when cut. The only changes I make are in minor additions of spices and making slightly thinner slices as I enjoy the tedium of creating a tight and impressive rosette. This has been my go to recipe for the past 5 years and I am excited for the one I have baking in the oven currently!
I gave you my email and still can’t get to this recipe. Round and round I go in the maze of give us your email....ok. Trick! Still more sign ups and still no recipe.
Go back to the not so distant past and produce a video that engages the viewers.(See Julia and Bridget's presentations.... and Dan too.) who is the brainiac that’s came up with this "new, streamlined and impersonal idea? No good! Patricia from N.H. 👵🏻 😳 🙄 😣
Don't worry, the content you love is here to stay! But we're excited to offer these quick recipe videos from our amazing Cook's Illustrated team on TH-cam as well!
This is the Cooks Illustrated format. They are meant to be aids to the written magazine. I’m surprised more people aren’t happy to see them as they’ve always been behind a paywall until now.
Thanks for your feedback Jason! We hear you. Our normal content is not going anywhere, but we are excited to showcase these quick videos from the Cook's Illustrated team who develops the recipes you know and love.
America's Test Kitchen Thanks for the clarification. I can appreciate different formats. I guess the change was jarring. I am excited to hear that your various other styles are still here!
Here’s a not negative comment:
Cooks Illustrated/ATK has always made these basic instructional videos. They aren’t *replacing* the TV shows! No need to panic! Also, no-frills videos like this can be useful to people, too.
The narrator, Andrea Geary, is one of the sharpest, most lucid writers at CI, and I’d gladly listen to her instructions for boiling water. 👍
Thank you. I would have thought that people could figure out that this doesn't mean the old cast has been fired or something. But nope. Only took a week for these comment sections to fill up with complaints & whining.
We love Andrea! Yes, you are correct - the old content we all know and love is not going anywhere. But, we're excited to offer these quick recipe videos from our amazing Cook's Illustrated team on TH-cam as well.
For anyone who needs the crust recipe, I used 2 cups flour (sifted) half a cup sugar, a dash of salt, and 1.5 sticks of butter, and it came about pretty good. That being said you could probably use just about any shortbread recipe
Wow! I love these shorter videos! No frills is my fav! 😁
We can use these! No offense to the lovely ladies, I watch them more for entertainment, great humor!
But when I NEED info fast, that is reliable, these LIL's are the BEST! Thank you so much! NOW I sub'd!❤ Telling everybody about it! So great! 🍹cheers!
I've made this twice. It is a seriously fail save perfect recipe! Guaranteed to impress!
Feel like I've already seen this but with actual humans in the video.
For anyone who wants the recipe for shortcrust pastry
240g cake flour (520ml)
2ml salt
150g cold margarine or butter
1 egg yolk
5ml lemon juice
30ml cold water...
*the cutting in method of butter to flour is a must if you're using your hands for that coarse textured mixture.
*chilling the dough is very important, the butter increases tenderness of the pastry by inhibiting gluten formation and makes it easy to roll out when refrigerated. Judging from that thick crust that looks burned because it is too thick and looks mealy (little liquid). For anyone wanting to make pastry for the first time... this is not it. Sorry but this is misleading
hi keep up the good work, can i get the pastry recipe pls cant find :( !
❤❤❤❤❤
So many questions. First, why apricot rather than say, apple jelly? Second, where is the cinnamon? Third, why did we reserve the 5 nicest apple slices and then not use them for anything?
Also, while homemade apple sauce is delicious, finding at the bottom of my tart would, I think, make me mad. I could be wrong... but it just seems extraneous.
The reserved slice are “tucked in the middle”, about 2:44 😇 she goes fast
I also wondered where is the cinnamon!
I have been making this tart for 5 years now. Apricot jelly is used as it brightens and compliments the flavors. You're mistaking this for some kind of American Apple Pie, which it is far from. Now, that is not to say that I don't think cinnamon is a good addition to this recipe; it is! However, when I do add it, I incorporate a small amount, less than a teaspoon with a pinch of ground nutmeg and clove tossed in while cooking down the apple puree. The reserved thin slices were and are used for the center of the rosette pattern. I might also suggest to not think of the filling as applesauce as you are used to in the traditional sense; that's too loose and does not provide the needed body. I currently have my tart shell cooking in the oven and apples sautéing in the pan.
Deja vue....
Having to pay for the recipe even if you are a subscriber to the print magazine is ridiculous. Making a video and not giving the recipe without paying cash is just extra greedy/scummy.
write it down when she talks.
Probably falls apart when cut, else they would have cut it. I usually LOVE ATK, but there are flaws in this recipe. Don't care for the crust either. There are better crust recipes on other top-chef videos.
No it doesn't, it is amazing.
It cuts really well and always impresses a crowd. This a normally tedious recipe that has been made significantly easier without sacrificing flavor or presentation.. and the traditional recipe is notorious for falling apart when cut. The only changes I make are in minor additions of spices and making slightly thinner slices as I enjoy the tedium of creating a tight and impressive rosette. This has been my go to recipe for the past 5 years and I am excited for the one I have baking in the oven currently!
I gave you my email and still can’t get to this recipe. Round and round I go in the maze of give us your email....ok. Trick! Still more sign ups and still no recipe.
Click Here to Analyse.
Go back to the not so distant past and produce a video that engages the viewers.(See Julia and Bridget's presentations.... and Dan too.) who is the brainiac that’s came up with this "new, streamlined and impersonal idea? No good! Patricia from N.H. 👵🏻 😳 🙄 😣
Don't worry, the content you love is here to stay! But we're excited to offer these quick recipe videos from our amazing Cook's Illustrated team on TH-cam as well!
Too much of apricot. It was supposed to be an apple tart.
Not enough Tarts in this video.
I would honestly prefer to see videos with actual humans in them they have personalities. I’m not a big fan of this new format.
This is the Cooks Illustrated format. They are meant to be aids to the written magazine. I’m surprised more people aren’t happy to see them as they’ve always been behind a paywall until now.
Thanks for your feedback Jason! We hear you. Our normal content is not going anywhere, but we are excited to showcase these quick videos from the Cook's Illustrated team who develops the recipes you know and love.
America's Test Kitchen Thanks for the clarification. I can appreciate different formats. I guess the change was jarring. I am excited to hear that your various other styles are still here!
Clicked off....not going for this impersonal format..
This new video style with a monotonous voice overlay is definitely not working for me
Not one good comment..... Are you getting the message?