Two Easy and Comforting Pastas | America's Test Kitchen Full Episode (S23 E4)
ฝัง
- เผยแพร่เมื่อ 26 ม.ค. 2024
- Test cook Keith Dresser makes host Julia Collin Davison Pasta Cacio e Uova. Equipment expert Adam Ried reviews chef’s knives under $75. Test cook Dan Souza makes host Bridget Lancaster Orecchiette with Broccoli Rabe and Sausage.
Get our Orecchiette with Broccoli Rabe and Sausage recipe: cooks.io/40mdkmk
Get our Pasta Cacio e Uova recipe: cooks.io/3T0ZrIw
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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I’ve been making the broccoli rabe and sausage for years. Pretty much just like this. When I have them on hand, adding toasted pine nuts at the end and a big handful of raisins when cooking the garlic and sausage is amazing. Those little bursts of sweet raisins with the bitterness of the broccoli rabe is chefs kiss.
Both of these recipes look delicious. Gotta try these. Thanks for sharing yet another yummy idea.
One of my favorite dishes!
Both pastas look delicious.
I'll definitely be trying it this way. I too use the stems but I cut the stems higher up and boil a bit longer before adding the leaves and florettes and then shock them. I use high quality Italian canned Roma tomatoes when I make it. I triple the recipe when I do 🤤 Which is quite often. I freeze individual containers for work. I let it sit in a cupboard for a few hours till lunch break. I'm the only one in a house of 3 that eats it, all for me! 😋
Thank you so much
One of my favorite dishes (orrechiete w/rabe & sausage). A glug of really good EVOO or...even better...a nice knob of butter at the end doesn't hurt either.
"Wow, these pasta recipes look absolutely mouthwatering! 😍 I love how the Pasta Cacio e Uova is a celebration of simple yet high-quality ingredients, and the Orecchiette with Broccoli Rabe and Sausage brings such a delightful twist to a classic dish. The step-by-step instructions and cooking tips are incredibly helpful. Can't wait to recreate these in my own kitchen! Your passion for cooking truly shines through, and I appreciate the effort you put into making these recipes accessible and enjoyable for all of us. Keep up the fantastic work! 👩🍳🍝"
Yummy,I love that creamy sound Too😋
Wow!!! 38 years … 🎉congratulations 🎉
(FWIW, it’s not 38 chronological years…) 🤷🏼♀
Love Julia. She’s the best
Y'all gotta chill with all these mid-roll ads for your own stuff. Three in one video is beyond excessive.
Another good one from ATK.
Basically a variation of carbonara sauce. Looks great. Need to try it
Did not like the lard - BUT with terrific olive oil the dish was outstanding!!!! now a monthly staple!!! Love Cacio e Uova!!
I love broccoli rabe & sausage orecchiette, but broccoli rabe is very hard to find in most typical grocery stores.
@@user-ni7qx8zx1r lol!
Whole food and Sprouts carry it.
@@isaac6992Neither are in my area.
I make something similar.. but use a big bunch of spinach instead
You could also just sub broccoli 🥦 or any other cruciferous veggie.
I make mine basically the same way. Except I have a half a cup of good white wine makes a world of difference 😋
I'm glad Dan uses all green stems except the ends.
I wish ATK would have a taste test of gluten free pastas along with a pasta episode like this. Some of the people I would cook for have celiac disease and can't eat regular pasta. It would be super helpful to know the best gluten free alternative to use.
You might want to check their How Can It Be Gluten Free cookbook in which (if I remember correctly) they do offer recommendations for brands, etc.
Try Jovial GF pasta. It’s really good. You can reheat it and use it in cold pasta salad dishes too. Best I have found so far.
ATK's last gluten free pasta taste test was in 2017. They did have a pasta taste test segment on a gluten free themed TV episode a couple of years earlier, but the written reviews are typically more comprehensive than the videos as they identify all the products tested and how they fared where as the videos are limited by the time constraints of being part of a half hour TV episode. The written reviews (which are frequently updated online if not completely redone) are also the actual taste test findings while the TV version is a “taste test” based on the written review where Jack typically tries to see if Bridget and/or Julia's tastes (or Chris' back in the day) align with the taste test findings.
Rummo makes great gluten free pasta, my best friend who is Italian, has celiac disease.
Sounds like Alan Alda. 🌞
Mmmmm.
both the knives are much higher in price on Amazon
keep up hard work on your channels hope to see more
I’ve got Cutco knives, best knife hands down,can’t beat CUTCO,
🤣🤣🤣
Either you sell Cutco knives, or you've never used an actual high-end kitchen knife. Among people who know knives and collect them, Cutco knives are a joke. Low-grade, soft 440A steel -- you can get it super sharp, but it won't stay sharp for very long -- and plastic, thin, oddly-shaped handles. They're on the level of "As Seen on TV" products, barely a step above knives from cheap Walmart sets. The _only_ real benefit they offer is a lifetime replacement guarantee, which doesn't mean much, since they're priced 10x what the knife is worth.
I have 2 of Material's chef knives. I dont find the bolus/handle a problem at all. Sometimes I wonder who your testsers are.
-Former prof. chef
ATK may not like the potential slipperiness of the Material's handle as much as some others but overall they found it comfortable to grip and recommended it.
Didn’t the Broccoli Rabe segment already air? I made this recipe the first time I saw it.
Yes, the released the segment on its own 2 months ago. Now they've released the full TV episode it was clipped from.
We've seen this before, haven't we?
Don't get me wrong I'm not complaining, just wondering if I'm right or just having deja vu haha
Chef John
ATK will run both individual recipe, taste test and equipment segments as stand-alone videos on TH-cam and also post the original TV episode as it aired on PBS where you might have also seen it when it began airing there on January 28, 2023. On YT, the individual segments were added about three weeks apart in November and December. They have done this for years.
Where did they get the prices of the knives? Their links are more expensive than what they said.
The original knife review was published about two years ago and the segment was recorded a few months later for PBS where it began airing a year ago.
@@sandrah7512 thank you!
I would never cook with lard. It disturbs me that chefs night be using that in restaurant food. What is the substitute?
Toasted sesame oil
Keith reminds me of the many chefs I have worked with in the food industry. Hmmm…
Hey Keith, what is your favorite word? LARD.
Adam confuses edge geometry for blade geometry here. The angle of the edge is edge geometry. Blade geometry is the overall shape of the blade, including the shape of the blade _behind_ the edge. The shape of the blade behind the edge can have a huge impact on performance. For example, the thinness of the Victorinox stamped blade lets them get away with the higher edge angle, where the lower grade steel can hold the edge longer.
That said, I still think your choices for inexpensive chef's knives are fine. A lot of your audience can afford better, though, and would do well to catch a sale on something like Zwilling JA Henckel's Miyabi line. Their SG2 steel based knives are absolutely amazing knives for what you can buy them for if you shop around. They're in the same performance range as my expensive Japanese steel, but inexpensive enough I'm willing to let other people use them!
💰💰💰💰💰💰💰
*Making money is an action Keeping money is a behavior,but"Growing money is wisdom"Who else agrees with me that this quote is fire still?❤*
Awesome quote; I made the wisest decision when I put this quote into practice, I inve'sted with one of the best{Mrs Mary Margaret*}. Now I receive weekly returns😊. . .
Did someone just mention mrs Margaret!? Damn! You just made my day; what a coincidence.. I've worked with her for over 2years and I can tell how good she is
No doubts, this Mary Margaret must be an icon; how good is she and how safe is "profit making" with her.?
That's interesting, any way to connect with her? I have to get started.
Thanks for the info. *I'll reach out to her immediately*
its called RAPINI!!!
If you peel and ground the sausages, instead of doing something like slicing them to preserve the shape of sausage pieces, then why even use sausages instead of ground meat and spices? Aren't you getting essentially the same thing, except with higher cost, and with less control over the spices/flavor?
I jumped right over to get your winning knife for $38, but it's $60.
Then I came back to hear about the runner up which is not $31, but $58 on Amazon.
***When I searched for the name of the knife it was $39***
These recipes are 2-years old. I bet the knife prices are from January 2022 as well. 💖🌞🌵😷
@@suzisaintjames that's a very good point. Thanks. I did find the winning knife at about the same price, just not from the hyperlink.
Wow! What a difference in price! I wished my retirement had gone up like that! I retired in 22!
That's how bad inflation is. I bought the victorinox from atk before the pandemic. I think it was on sale!
@@julianvega2677 I think ATK just brought the demand up for that supplier. Inflation only brought it up $1.
Good source for real lard? The lard at the store has tons of chemical in it.
Nice knives. I have two chef's knives in the drawer. I use a Chinese cleaver for almost everything. Chef's knives are based on the European single-edged sword, I think. Somehow they became popular for cooking in Europe. I think that before that, Europeans used rectangular knives without a point, like most of the world does. (There's no stabbing in cooking.) Chef's knives are delicate and not for me. Even at a low price, which is still a higher price than my cleaver. I like the recipes, as always, but the first pasta one needs presentation. By itself, it's a mess.
Knife segment is a rerun, not new. The knife is more expensive now.
Its appearance on TH-cam is a rerun. It was recorded for TV broadcast on PBS where it began airing a year ago. The segment was recorded a few months before that and is based on a review that was first published almost two years ago.
Chef John did orecchietti best
Thank you ATK for the sausage recipe! I'm always looking for ways to get more Class 1 carcinogens into my diet. Which brand of cigarettes do you recommend?
That is carbonara
Did you see any guanciale? I didn’t.
@@solidaverage still using pig fat
@@MbisonBalrog doesn’t matter to the carbonara police
@@solidaverage Or pepper?
This is a weird observation but it seems Keith tends to ignore Julia when she makes an observation. Not always and I'm positive it's not on purpose. But it's still quite obvious.
He does seem kinda of annoyed now that you mention it
Hahaha, I noticed that to. Maybe he's just focusing in on his cooking. Can't talk and cook at the same time. Some people just can't multitask.
Sounds to me like Keith is letting Julia express her observations of his cooking to the TH-cam audience and they don’t really require a response from him. Or in other words, I take it that unless Julie is directly asking Keith a question, then she’s talking to the TH-cam audience and not him.
I never discard the water used to blanch the broccoli rabe because it’s loaded with nutrients! Instead, I save it to add to chicken or bean soup, etc. Also, I do not cook the pasta in the water used to blanch the broccoli rabe and instead, cook the pasta separately in plain water and rinse it using a strainer to remove the starchy water. After rinsing, starch will continue to exude from the pasta in the final product. In this way, it is lower in calories and since some of us are diabetic or overweight, who needs the extra starch? In addition, I do not save some pasta water in case it’s needed to loosen the dish. If liquid is needed, plain water works just fine for me.
Quirky!
The victorinox is fine, especially for the money, but the advice on handles is really bad. If you're a home cook, you're not dependent on handle grip with gloves and you shouldn't be gripping by the handle anyway. There's nothing wrong with a Wa handle, and the advantage to the rubber victorinox handle is dumb. That's just encouraging bad knife skills. There's a reason only cheap knives use rubber.
Who's wearing gloves? ATK works as the average home cooks do and only wear gloves when dealing with certain foods like beets, for example that stain. And some cooks do grip the knife by the handle - it's Julia's default grip.