I've never seen Tiffani before but she has great chemistry with Hannah and Lisa and clearly is as able as she is affable. I really enjoyed this video. I'd love to see a sequel!
By far the best gear heads episode yet!!! It feels natural, not like a scripted tv show (which is the feel you want, because its TH-cam). More episodes like this, and you will be kicking BA's butt!
Aw, congratulations Hannah, so excited for you! Great episode, and right on time. I actually was gifted an Atlas 150 for my birthday earlier in March by a good friend, I am looking forward to using it. And good job consolidating all the pasta gear for the home cook in a single video, it makes it very easy to complete my kit. Appreciate Tiffany’s input and tool ideas too! Nice collab, much appreciation for this.
I used to live in that neighborhood and I worked at Beth's real hospital which is now Beth Israel Deaconess. My hands are so disabled I cannot roll out pasta even on a machine that I would crank so I'm going to purchase the best rated pasta maker and extruder. It's got to be better than off the shelf! :-)
I have tools for making and working with pasta and I use them often in my kitchen when working with pasta and food items like fish, lobster, and shrimp.
Also chiming in to say that this kitchen-drop-in format is awesome. ATK is great, but it's also suuuper white...yeah Boston. Anyways, getting to visit chef's in their professional kitchen and then getting them in the ATK kitchen is an organic way to have different faces show up with their specific techniques and insights. 1. I prefer long wooden chop sticks vs tongs or a meat fork to separate pasta. 2. It'd be fun to see the visiting chefs' first impressions of the ATK kitchen, getting to play around with equipment like a kid in a candy store. They could pick things out to try that they're curious about. It would be nice to gift the visiting chefs a little swag bag of ATK-approved gadgets each chefs should be able to use, especially if it's featured in the feature recipe. 3. It'd be fun to see Lisa and/or Hannah get to suited up to work in the Orfano kitchen...if that's appropriate. Hearing their thoughts are about doing stuff in a commercial kitchen vs ATK kitchen vs home kitchen would be interesting. 4. This kitchen-visit format can be done with home kitchens, especially during social distancing. 5. Guest chefs can also be part of the review process. I'm sure they'd love to use a Sawzall and beat up on equipment. Maybe bring some of their own stuff to battle store-bought items or ATK favorites 6. Please have More info boxes of the featured and un-featured items being used. What's the pot the colander is sitting in? Yeah the close-up money shots of all the called out items are ok, but that seems necessary for thumbnail & marketing shots and I would rather have more bullet pointed info about the product features AND more importantly the cooking process you all are actually doing. The tools are just there to get stuff done properly. More than selling the PRODUCT, highlighting the winning features of each product and why it's useful for the cooking process is more important IMO. That focus hopefully pressures more manufacturers to make useful products (instead of wasting our money, time, and landfills with junk) and helps us identify what to look for in products or our MacGyver workarounds to ensure the cooking process works as well as possible.
I had that manual crank pasta machine...I don't recommend it. Even added the motor (so noisey). Get the pasta/sheeting attachment for your KitchenAid mixer. You should have one of those!
xoxo2008oxox Right on....I took a class and had a chance to use a hand crank and then a kitchen aid attachment. Bid difference especially if your doing this by yourself. The extruded pasta can get long.b
*xoxo2008oxox* "I had that manual crank pasta machine...I don't recommend it." I'll counter you by saying that I also have that machine -- the Marcato Atlas 150 -- and I *do* recommend it. I've used other brands, including Imperia and the KitchenAid mixer attachment, and I went back to the Atlas.
"precise, little quirks....." you demonstrate a total lack of knowledge re the creation of a very successful business group, in this case the lineup of establishments that Chef Faison currently heads.
@@ackack612 "...knowledge re the creation of a very successful business group...the lineup of establishment..." doesn't provide you the same amusement as measuring pasta with a steel ruler, does it? You're a bit too serious, bro.
@@ningcheng_shu so you are saying if you went to a high caliber restaurant and had linguine that was all different lengths and sizes you wouldn't notice and possibly say something? I don't believe you?
@@mrbear1302 I just say it's not necessary to use a ruler to measure the pasta. When I have my pasta, I don't use a ruler either. Too tolerant? I trust a trained chef's ability without a ruler, to maintain the consistency at any lengths he/she intends, to satisfy the customers. I don't know before, a chef would use a ruler on daily basis to cook pasta, so it's a fun to watch.
You just know, in short order, that Chef Faison is the master of her domain...... as a foh person, a kitchen I would enjoy working for/with. And given how hot she currently is in Boston, nice get ATK! Very nice.
@@karldelavigne8134 Why don't *you* go and watch an Italian like Nick Stellino and listen to *his* pronunciation: th-cam.com/video/LhjWvMBl5-4/w-d-xo.html&feature=emb_logo Or how about Gina Petitti: th-cam.com/video/AnyNZM1X73w/w-d-xo.html&feature=emb_logo If you had studied even a little Italiano, you'd know that the "A" in Italian is like the "A" in "father," not the "A" in "man." See: th-cam.com/video/hZK9waWTdes/w-d-xo.html&feature=emb_logo
I don't know. I think the reassurance that the equipment that has been chosen as "best in class" being praised by a restaurant chef that uses similar tools while at work is a great concept.
The “taste like the ocean” for salting pasts water is the biggest tripe re pasta cooking. No chef does this, I don’t care what she said; if she really salted the water that much her pasta dish would be ruined. You need some pasta water to finish the pasta sauce and there is some reduction going on you would end up with a salty mess.
Don't turn your back on Tiffany. If she thinks you're cooking better than her she'll turn off your oven when you're not watching, or claim that your creations are hers.
Too much laughing and girl talk in this video, it absolutely took away from what I wanted to see and hear about the kitchen and ruined the tutorial for me. The three acted like high school teenie boppers, certainly not professional chefs.
I've never seen Tiffani before but she has great chemistry with Hannah and Lisa and clearly is as able as she is affable. I really enjoyed this video. I'd love to see a sequel!
It's nice to see how Tiffani going from her machines in her restaurant to what a normal home would or should have to enjoy a great pasta.
By far the best gear heads episode yet!!! It feels natural, not like a scripted tv show (which is the feel you want, because its TH-cam). More episodes like this, and you will be kicking BA's butt!
It's good to see what Tiffani has been doing since Top Chef.
Her Boston restaurants are amazing!
@@AmericasTestKitchen Truly. I was at Sweet Cheeks before a game at Fenway several years ago and it was amazing.
When I saw this all I could hear was David saying to Tiffani on Top Chef, "I am not your b****** b****** !".
@@mrbear1302 did he say that like, in a *I know her like that* way or was it as aggressive as it sound?
@@pep_z780 oh it was aggressive and completely uncalled for!
I loved Tiffani in this, and I LOVE the idea of having professional chefs use your favorite gear and hearing their take on it. More please.
Great to see this. Thanks to all. Love Lisa all the time.
There are few things that are better to watch than 3 exceptional people with great chemistry and superlative skills. THANK YOU!!
We don't use meat fork. We use chopsticks, different lengths. Perfection 🥰
I can't help but chuckle at the step taken back by Lisa when the chef tossed the pasta.
Loved it, thank you!
And, how was the sauce made? I missed that part.
All three of you ladies ROCK! Thanks for all the info you’ve presented! Cheerz!
I am lovin this type of episode with the guest chef demonstrating the equipment!!!
Great episode! Now where is my carving, I mean pasta fork!
I really need to move to Boston
Good stuff as always ladies!
So so good!!!!
nice to see Tiffany again!! I'm sorry I missed Orfano when I was still going to Boston often.
Aw, congratulations Hannah, so excited for you! Great episode, and right on time. I actually was gifted an Atlas 150 for my birthday earlier in March by a good friend, I am looking forward to using it. And good job consolidating all the pasta gear for the home cook in a single video, it makes it very easy to complete my kit. Appreciate Tiffany’s input and tool ideas too! Nice collab, much appreciation for this.
I liked what the chef said about tongs in a professional kitchen; I'd say the same about kitchen towels hooked to aprons.
I used to live in that neighborhood and I worked at Beth's real hospital which is now Beth Israel Deaconess. My hands are so disabled I cannot roll out pasta even on a machine that I would crank so I'm going to purchase the best rated pasta maker and extruder. It's got to be better than off the shelf! :-)
I love this video and liked seeing a restaurant chef (and a Top Chef at that!) working with the ATK folks. More of this, please.
I've never made homemade pasta, but this actually makes me want to give it a try...if someone actually makes the pasta dough for me first.
Oh the pasta-bilities are endless!
This was AMAZING Content. I loved the dialogue and the approaches to cooking ❤️🇨🇦❤️
Love this! I’ve done some pasta videos and love seeing the pros work!!!
That was a lot of fun, and the lobster pasta looked amazing. When's Hannah's baby due?
Did she garnish that with Shiso? What was the purple leaf?
I stumbled on this episode kind of by accident, and love it! It's so great to see Tiffani; I admit to a little bit of fan-girling :D
I have tools for making and working with pasta and I use them often in my kitchen when working with pasta and food items like fish, lobster, and shrimp.
Also chiming in to say that this kitchen-drop-in format is awesome. ATK is great, but it's also suuuper white...yeah Boston. Anyways, getting to visit chef's in their professional kitchen and then getting them in the ATK kitchen is an organic way to have different faces show up with their specific techniques and insights.
1. I prefer long wooden chop sticks vs tongs or a meat fork to separate pasta.
2. It'd be fun to see the visiting chefs' first impressions of the ATK kitchen, getting to play around with equipment like a kid in a candy store. They could pick things out to try that they're curious about. It would be nice to gift the visiting chefs a little swag bag of ATK-approved gadgets each chefs should be able to use, especially if it's featured in the feature recipe.
3. It'd be fun to see Lisa and/or Hannah get to suited up to work in the Orfano kitchen...if that's appropriate. Hearing their thoughts are about doing stuff in a commercial kitchen vs ATK kitchen vs home kitchen would be interesting.
4. This kitchen-visit format can be done with home kitchens, especially during social distancing.
5. Guest chefs can also be part of the review process. I'm sure they'd love to use a Sawzall and beat up on equipment. Maybe bring some of their own stuff to battle store-bought items or ATK favorites
6. Please have More info boxes of the featured and un-featured items being used. What's the pot the colander is sitting in? Yeah the close-up money shots of all the called out items are ok, but that seems necessary for thumbnail & marketing shots and I would rather have more bullet pointed info about the product features AND more importantly the cooking process you all are actually doing. The tools are just there to get stuff done properly. More than selling the PRODUCT, highlighting the winning features of each product and why it's useful for the cooking process is more important IMO. That focus hopefully pressures more manufacturers to make useful products (instead of wasting our money, time, and landfills with junk) and helps us identify what to look for in products or our MacGyver workarounds to ensure the cooking process works as well as possible.
I had that manual crank pasta machine...I don't recommend it. Even added the motor (so noisey). Get the pasta/sheeting attachment for your KitchenAid mixer. You should have one of those!
Why do you recommend against a hand-cranked machine?
xoxo2008oxox
Right on....I took a class and had a chance to use a hand crank and then a kitchen aid attachment. Bid difference especially if your doing this by yourself. The extruded pasta can get long.b
*xoxo2008oxox* "I had that manual crank pasta machine...I don't recommend it."
I'll counter you by saying that I also have that machine -- the Marcato Atlas 150 -- and I *do* recommend it. I've used other brands, including Imperia and the KitchenAid mixer attachment, and I went back to the Atlas.
This was fun to watch. Thank you!
The lady was so precise, even used a ruler to measure the length of pasta. Deeply amused. Everyone has his/her own little quirks. Quite a fun.
"precise, little quirks....." you demonstrate a total lack of knowledge re the creation of a very successful business group, in this case the lineup of establishments that Chef Faison currently heads.
@@ackack612 "...knowledge re the creation of a very successful business group...the lineup of establishment..." doesn't provide you the same amusement as measuring pasta with a steel ruler, does it? You're a bit too serious, bro.
@@ningcheng_shu so you are saying if you went to a high caliber restaurant and had linguine that was all different lengths and sizes you wouldn't notice and possibly say something? I don't believe you?
@@mrbear1302 I just say it's not necessary to use a ruler to measure the pasta. When I have my pasta, I don't use a ruler either. Too tolerant? I trust a trained chef's ability without a ruler, to maintain the consistency at any lengths he/she intends, to satisfy the customers. I don't know before, a chef would use a ruler on daily basis to cook pasta, so it's a fun to watch.
How about recipes that you make along with links to gear?
Is there a quality electric pasta roller you recommend? I broke my wrist a while back & can't keep up with a manual machine any more.
You just know, in short order, that Chef Faison is the master of her domain...... as a foh person, a kitchen I would enjoy working for/with. And given how hot she currently is in Boston, nice get ATK! Very nice.
ATK: transfers pasta with tongs
Tiff: transfers pasta with a meat fork
Asian Cooks: transfers pasta & noodles with chopsticks
Thanks, Great video
Great vid!
Sauce recipe in the future, ATK?
I want that pasta machine😂😂😂
8:32 I want it a little "Al Dontay" = Al Dente
His father is Luigi Dontay
"Pahhsta" = pasta.
@@karldelavigne8134 They're pronouncing "pasta" correctly. The British version -- pass-tuh -- is not correct. (It's an Italian word, not English.)
@@seikibrian8641 Why don't you go and watch an Italian like Antonio Carluccio and listen to his pronunciation, as well as "Parmesan".
@@karldelavigne8134 Why don't *you* go and watch an Italian like Nick Stellino and listen to *his* pronunciation:
th-cam.com/video/LhjWvMBl5-4/w-d-xo.html&feature=emb_logo
Or how about Gina Petitti:
th-cam.com/video/AnyNZM1X73w/w-d-xo.html&feature=emb_logo
If you had studied even a little Italiano, you'd know that the "A" in Italian is like the "A" in "father," not the "A" in "man." See:
th-cam.com/video/hZK9waWTdes/w-d-xo.html&feature=emb_logo
What size is that pot they are using to cook the pasta?
All clad master chef 11"/8qt stock pot.
What kind of pots and pans?
full recipe is where!?
Best tabletop induction burner?
Has there been a review of meat slicers?
Best lasagna pan??
It'd be nice to have the sauce recipe!
Beater knife. Woman’s never seen a Chinese cleaver
قطاعة العجين
مكينة الباستا
صفاية الموية
ملعقة المكرونة
العجانة
Wait! The rule is to save some pasta water for the sauce. Just saying.
The sun is not an evil thing. Jus sayin
I’m having a “coronavirus “ flashback....no 6 feet...no masks...stop and restart my World, please✍🏽
👨🍳
A bit disappointed they didn’t show how they made the pasta
First person I've seen wearing a ring while making pasta. Whenever I make pasta my hands and wrists are covered in flour and dough.
pasta water down the drain, oh no!!!
I think I blinked and missed the part where they reviewed equipment.
I don't know. I think the reassurance that the equipment that has been chosen as "best in class" being praised by a restaurant chef that uses similar tools while at work is a great concept.
What's the deal with white chefs (male and female) and arm tattoos?
The “taste like the ocean” for salting pasts water is the biggest tripe re pasta cooking. No chef does this, I don’t care what she said; if she really salted the water that much her pasta dish would be ruined. You need some pasta water to finish the pasta sauce and there is some reduction going on you would end up with a salty mess.
Don't turn your back on Tiffany. If she thinks you're cooking better than her she'll turn off your oven when you're not watching, or claim that your creations are hers.
I'm out of focus see beautiful pregnancy lady.
The word is restaurateur, not restauranteur 😯
Jesus, give it a rest already.
@@davejones5747 Ah, the rage of Caliban yet again.
So fake … ATK is getting desperate .
"Special episode"? Am I the only one who got a whiff of undeclared sponsored content? 'Cause that's the vibe I'm getting from this episode.
Nope, no sponsors here :)
hannah gorgeous even still while pregnant!
1st
Too much laughing and girl talk in this video, it absolutely took away from what I wanted to see and hear about the kitchen and ruined the tutorial for me. The three acted like high school teenie boppers, certainly not professional chefs.