2 Easy Pasta Recipes and the Science Behind Parmesan Cheese's Signature Flavor
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- เผยแพร่เมื่อ 23 มี.ค. 2018
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Get our Recipe for Pasta e Ceci: cooks.io/2ug2Wks
Get our Recipe for Penne Arrabbiata: cooks.io/2ui2TEO
Host Bridget Lancaster uncovers the secrets for making perfect Pasta e Ceci. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of parmesan. Then, science expert Dan Souza reveals the science behind parmesan’s signature flavor. Finally, test cook Elle Simone shows Bridget how to make the ultimate Penne Arrabbiata.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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What a lovely team of ladies & gentlemen on this show, knowledgeable, professional and entertaining too. TY
Thanks for your comment and thanks for watching!
Donna YES! I couldn’t agree more. Well said!
Couldn't locate any pancetta in my small Missouri town's markets so I substituted hickory-smoked pork belly. Taste great!
Bacon.
It's a good substitute.
@@joyceweir7060 hickory smoked pork belly is bacon 🥓.
I always find this "cast of characters" so likable, relatable & down to Earth... (& of course, their recipes & techniques are terrific...) *: )*
Yes to Elle! Would love to see more of her...
All I want in life is a friendship like the on-air friendship like Julia and Bridget. And endless carbs.
That pissed off pasta looks awesome!! You guys have basically taught me how to cook... thanks for the help!
Great pasta recipe. Thank you.
Loving the new frequent videos.
Thanks for watching!
Thank you for the wonderful pasta dishes. Going to try both. Also for the tips on the cheese.
My daughter recently commented on my cooking... "I used to think the secret ingredient was Love, but then I learned the secret ingredient was anchovies." Truth!
Haha! We love this. :)
I'm I'm going to have to try the anchovy trick! Who knew?!
Thanks for the tip ATK!
Oh for sure lol, adorable
ATK is the best cooking show in the tele.
Yes! I knew there was a reason I loved the Sartori cheese from Wisconsin. I eat it liberally, almost daily.
Love watching this show
SO thrilled to see that bridget and julia have overcome the problem of the absence of chris! The girls have done it, by Jove!
The departure of Chris is not a problem, but a blessing to the show.
Much better show now..!!!
When people say “you will not notice them” about anchovies- I always do.
My sense of taste is not as good as it use to be… but if someone adds any anchovies to a sauce I always notice it.
I notice the flavour of whatever the cook was cutting before they prepared my meal if they do not clean the knives or chopping board well enough.
It can be irritating to be eating a cheese sandwich and taste the previous 10 or so sandwiches they prepared with the same knife & chopping board.
You might want to get into professional tasting of wine, cheese or other foods. It might not seem like it, but you have a gift.
I love all your detailed recipes.
Can you please post your vegetarian Chilli recipe with dry mushrooms , walnut powder etc.
I greatly appreciate it.
I continue to like seeing Elle in these episodes... she's really great, I love her!
Hi guys! I'm from Brazil and SO IN LOVE with this channel! Congrats on the recipes, they really seem great. I'm gonna try them at home ;D
We're glad to hear you're enjoying it! Happy cooking!
I'm a BIG FAN of anchovies in ANYTHING as well
Another thing one can do is either a splash of Worcheschire sauce or, even better... GOOD QUALITY fish sauce!
I use the liquid from chickpeas also known as aquafaba for a couple baking recipes, typically whipped up into a meringue. It's really good to use where the person is allergic to eggs, or it needs to be vegan. I had a friend telling me that after I told her about the aquafaba cuz her daughter is vegan they started using it in place of a lot of egg whites in baking just to save money when eggs were expensive, the daughter was always using chickpeas for hummus or other dishes
I want to make a pasta dish using some of the pasta and shrimp I have and see how it turns out. I love watching the America's Test Kitchen show on PBS and have made some of the dishes made on that show and loved how they turned out.
Love arribiata but never made it at home. We live in a town with a HUGE italian population and I always get this at a certain restaurant. They have lots of sliced garlic in the dish as well. Think I will give this a try 🥰
Can’t wait to try both dishes!
Thank you so much for all of your recipes. Is there any sub for the pork? Or is there another pasta recipe with chickpeas you recommend? Thank you
Nice show you all were great
I'm so gonna try this tonight.
Happy cooking!
Dear ACT. Pecorino is also the cheese I prefer over reggiano. I buy both at the same time. Reggiano has the flavors you describe but It's low moisture, grittiness, and difficulty in grating makes for unpleasant handling and mouth feel. It also flat lines flavor when heated . I very carefully cut the reggiano close to the rind , wrap it in moist cloth until it softens than grate it bit by bit in the blender. Pecorino is a bit tangy and salty and more interesting to my palate. Still, for some reason I must have Reggiano in my cheese draw. I offer both to my guest. I love Pecorino. My husband and I discovered Pecorino in Italy years ago. Thanks for your expertise and lively repartee.
We need more Jack Bishop. He is brilliant.
Toasted breadcrumbs on top when served would be a great texture too
hi lady's i love to experiment with food and been using canned pumpkin and some things i make turns out awesome other stuff not so much tonite i tempted to make pumpkin Spaghetti well it sounded good in my mind but not so great in reality was wondering if you had some pointers on how to get the canned taste out and add real flavor? p.s goat cheese and pumpkin go really good together
I want to marry this cheese. Hilarious laugh from Jack. Beautiful smile from Julia
Grana Padano is the best domestic equivalent to Parmesan Regianno from Italy.
Thanks
Can you guys make pizza from coconut flour or bread using coconut flour without using so much eggs
Thanks
Hi Wisconsin baby!!!!! I'm a cheesehead and I love it!!!!!
Elle is the best! Love her attitude towards food and cooking.
I've actually kept almost all the drained pasta water to use in other dishes where they were going to need liquid and be thickened, typically a bigger meal there's a lot of different sides or making meals for the freezer
mmm mmm wow
Yummy
I go to whole foods and I get 24 to 48 months Parmigiano-Reggiano for a special dishes but having lived in Italy I also get more granapadano because that is what is used in homes for the most part! I also enjoy Romano which I know it's real when I purchase it.
Hi I am going to try the Angry Pasta. My be I'll call it Grumpy Pasta.
For some reason I can use the pepperoncinis but I've never seen arabiata made that way. I think I will try it minus the red pepper flakes and plus the pepperoncini! :-). Sounds good.
An alternative to anchovies is mashed capers - for those who don't eat meat or have allergies. Does anyone have other suggestions?
Elle Simone, I also favor the Peccorino Romano, made with sheep's milk ... we know what's good! And speaking of good, I've been wanting to tell you ~ Girl! I love your hair!
A Question?
I buy my cheese at Costco and it takes many months to consume. It gets very hard and using a food rasp is about the only way to make it into usable size.
How should I store it, am I buying too much at a time, any suggestions or further information you can suggest.
Thanks for your reply. Your new format is so much more engaging. Nice to see the staff BLOOMING in this series. Hubris is so unpleasant to be around.
When I buy too much cheese because it's on sale, I make smaller pieces and after wrapping very tightly in cling wrap, and put it in a sealed container, I put it in the freezer. Just remember that when you are cutting the pieces, you must work on a very clean surface, knife and hands, and remember to write the date on your container.
I think getting rid of Kimble was the best move ATK could have made. Bridgette and Julia as hosts have made the show much lighter and way more fun. I also love that ATK is featuring the young chefs, they are great.
the show was better with Chis by far!
I make a variation of pasta e ceci with breakfast sausage and chopping instead of mincing the vegetables. I thought it was my own unique recipe. Who knew?
Bel Gioiso also imports the real stuff as well.
Is it good cook on gasstove for this recipe
Pancetta makes everything betta!
Ellie is great!
Nobody is going to talk about having to "sign up" and "you won't be billed if you cancel" just to see the recipe?
I love this show!
Thanks for being a fan!
Suggestion for future youtube videos: Timestamps for each segment
Thanks for the suggestion, we'll try to start incorporating this in the description!
Shopping tip: I used the Amazon link to the food processor in the description of this video. It has 5 color options and each color was a different price. The silver it defaults to was listed at $168, however, the black option was a full $30 less expensive at $138. I've found this to be useful across the board when shopping on Amazon. Hope folks find this useful as well.🖖
in general all the shows are great. need low sodium recipes and haven't been able to locate any in the ATK site. this one would be really salty. meat,tomato,added salt, and cheese. thanks for the consideration
If you don’t or can’t use pork could you use tinned salmon or tuna?
For the pasta e ceci, what is a vegetarian substitute for the pancetta and anchovy that would still develop good flavor?
Lets see more Elle. Seemed a little nervous but she will grow. Great personality.
What do you do with the rest of the anchovies?
Freeze them, I guess. Or if you put them in an airtight container (e.g. throw the can in a ziplock bag), they'll easily keep for a month in the fridge. At least they're cheap if you have to throw them out. I often just use some fish sauce if I don't plan to use anchovies again for a while, and it keeps in the pantry forever. Or just plan to make Caesar salads or pasta puttanesca sometime in the next couple of weeks.
You can buy anchovy paste these days. You'll have to find a good brand, and monitor the salt, but it cuts down on waste.
Caesar dressing
Is dry jack cheese really an acceptable substitute?
Micky Lee NO! I’m sorry but jack cheese never goes in Italian dishes.
Micky Lee....pecorino remano or Grana Padano is your second best best!
What can you use if you don't like olive oil?
Avacado oil would be good substitute for you to use.
Hi America's Test Kitchen's lovely people. I'm not sure if this is the right place to leave episode suggestions but there is one thing that always bugs me - why must I always skim the 'impurities' off stews and soups and stocks? I taste the foam and I don't notice anything particularly off-putting. I cook without skimming and I don't notice any off taste. But I keep skimming because what do I know? Everyone says to skim so I skim. Could you do your thing and cook up 200 gallons of soup, stews and stocks to test what the difference really is and what actually happens or doesn't happen when you skim, and what type of ingredient must be skimmed off. I just want to know if I've wasted years of my life skimming, or can I look back with pride. Thanks, and thanks for all the tips and encouragement thus far: I really enjoy the show.
I also have a suggestion for an equipment review; biodegradable cling film. Really good for the environment but is it a viable alternative to plastic wrap in the kitchen?
Hi there, thanks for being a fan! This article explains skimming, you might find it helpful: www.cooksillustrated.com/articles/125-skimming-tips-for-soups-stews-and-stocks
Thanks for the suggestion! We'll pass it along to our tastings and testings team.
America's Test Kitchen. Thanks for suggesting that article but this is not the type of skimming I was talking about. I was talking about the skimming every book, it seems, recommends you do right as the liquid come to the boil. They recommend skimming what they call impurities, or white foam basically, that rises to the top at this point. What is that foam and why must we skim it? Skimming the fat that rises to the top is a different issue, one I have made my peace with. 😉
I strongly disagree about the pasta to water ratio; that's an old chef's tale. Most people use *too much* water. Especially for short pasta, you really only need enough to keep the pasta covered as it expands. Plus, you end up with much starchier pasta water, which is good -- you even recommended this in your cacio e pepe recipe for that exact reason! For long, round pasta (e.g. spaghetti), you _might_ want to use a lot more water to make sure it doesn't stick together, but it's not absolutely necessary if you stir it frequently -- and again, unless you're making cacio e pepe or another starchy-water-based sauce.
It's likewise a myth that you need your pasta water at a rolling boil. Not only can you cook pasta in just _hot_ water, there are some benefits to starting it in cold water. The only downside to this, in my opinion, is that it makes it a lot harder to time when the pasta will be done unless all the variables (amount of pasta/water, brand of pasta, the stove you use, etc.) stay the same every time.
This.
So everyone else is wrong I guess.
It would appear so, and there's empirical evidence to back it up. J. Kenji Lopez-Alt at Serious Eats (and formerly America's Test Kitchen) has been saying it for years, and Harold McGee was saying it before that. And as I pointed out, ATK recommended it themselves to get better starchy water for _cacio e pepe_
www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html
Note that despite what Kenji says at the bottom about long pasta, he now recommends using less water, and just cooking the long pasta in a wide skillet so it can remain submerged.
I use as much water for as starchy as I want the water to be and sometimes I want starchy, sometime I don't.
bloodgain
I could buy that you might not need so much water, but 99% of the time I don't believe that it would be BETTER pasta with less water. That part doesn't really ring true to me.
I always get pineapple background notes from real Parmigiano Regiano.
What brand of tomatoes?
Hello
A stalk is an entire plant - a whole head of celery - a rib is one piece
If you don't like chickpeas, what other type of pea or bean could you use to make the Pasta CECI?
this is like asking "can you make a grilled cheese but with no cheese", ceci just means "chickpeas"
Thank you@@Bassfully
You two rule! Time for someone to give you your own show.
thor7789 ya like America’s Test Kitchen, this is basically their own show already dumbass
Really, would you just call a stranger a dumbass if you were in person and not hiding behind the anonymity
of your computer? The answer is "No" because you know you would get smacked and the mouth and then start crying like a little bitch because your lip is bleeding.
Some people have no manners.
Raymond Davis
Did your boyfriend force you to iron his dresses again?
I would, and you're a dumbass too
I'm going to start telling people that ditalini means little dit!! :-)
East coast, Kroger or Walmart and our only Parm is GIOIOSO? Lol? Why?
Every day recipe...just bust out your pancetta and anchovies you keep on hand at all time.
I do keep anchovies on hand (cheap at Costco and last forever), but I was thinking the same thing about the pancetta. I guess you could buy a chunk and keep it in the freezer if you want to add this to your "what's in the pantry" rotation?
Just use bacon. Would work great.
i keep a tube of anchovy paste in the fridge
Josh Gibson nope. I had the same thought. It’s ok but not the same.
@@bloodgain It's what I do for my seasoning meats. I buy some, cut it into portions & freeze. Take out what I need when I need it. If I'm grilling during the summer, buy some turkey wings, legs and put them on the grill to smoke and freeze. Great for greens.
I miss Chris, but I think I may love Dan ....
I'm so happy that Kimball is gone. His pretentiousness and smugness suffocated the staff. They seem do much more relaxed without him
Well put. I cannot agree with you more.
My THOUGHTS AS WELL..!
20:30
Julia, your popped collars look good girl! You do you boo!
Thanks for these recipes, but I'd like to make a suggestion to the shows creators. When you have recipes like these that are vegetarian (or even vegan) except for a few "flavoring" ingredients, it would be nice to suggest substitutions for the animal products. I find dried mushrooms, soy sauce, and Marmite are all easy ways to add umami.
It's so odd to me that vegetarians will eat cheese but not fish. The cows certainly suffer more than the fish do.
Anyway, great suggestion! I try to do 3 days/week vegan -- knowing how to keep things tasty is important!
I've always had to ask myself "why" when people put oil into the water when cooking pasta. The oil floats on top and never gets near the pasta.
I am thrilled ATK is taking it to the next level, but they need to really work on their camera angles. They cut too much and should really pull out more. The chemistry is not quite there with the main host, and the constant quick cuts catch's a lot of awkward or forced looking expressions.
I meant ATK. Thanks
I am making a pasta salad
Love seeing Elle. She’s so cute and what a great chef. Love her blue jacket and hair. Glad ATK is showing a more diversified chef staff. Never saw other than white before. So glad Kimball is gone and love Bridgette and Julia as hosts. I can finally watch ATK again!
Agree! Love Elle!
Jeanine Ruby Kimball is the Mr. Rogers of cooking.You probably grew up without Mr.Rogers ,any way Elle is indeed luscious, especially when her hair's down.
@Steve G-Elle's hair is short????
EM M The babe on the left......thought her name was Elle.
EM M
The blue part on top looks like the puffy thing I use with body wash in the shower.
Why don't they make the cheese wheels smaller, increasing the surface area and reducing the moisture?
Leave the sauce in its own pan, folding the cooked pasta into the sauce, not the other way around. Use a timer to cook the pasta! Optimal cooking time is on the box, if it isn’t don’t buy it.
12:07 Wow, I've clearly been buying the wrong brand of Parmesan. "Not even Parmesan", "worst choice you can get at the supermarket". Ouch.
"[Lots of water] means the pasta is not going to stick together as it cooks."
Huh? The way to prevent that is to stir the pasta a few times in the first minutes of cooking.
I see what you’re saying but I agree with them. The less water you have, the more starch comes off the pasta and thus creates a stickier environment for the pasta. So more water means less starch. When I make Alfredo, I always use less water because I want the water to be starchier to thicken my sauce. But when I’m just boiling dried pastas, I always go with more water. It does prevent sticking. That pasta has more room to ‘jump around’ in water and not stick to one another. The less volume, the closer the pasta is to one another, ya know?
@@nicholashilton2514 As pasta starts to cook, its surface gets wet and sticky. But as it goes further, it becomes less so. I mean, fully cooked pasta doesn't turn into a giant glop, right?
But yeah, starchy water is thicker than plain water. Hence the advice to add some pasta water to the pasta sauce.
What does that mean, you're sharpening it?
Love this but the bean liquid would kill me with GAS!!! :( Dang!
U koko
White beans no gas
I didn't know cows were fed soy. i've only heard of corn and grass fed.
Nick Dudes Ville
The big feed lots in the US have no grass, so the cows are given feed that includes corn and soy among other things.
Yikes! My husband is highly allergic to fish. I guess we should ask about anchovies in restaurant dishes, especially Italian types, since that's our favorite type of food.
The pasta e ceci recipe was OK, but definitely NOT the way I leardned to do it from my Italian mother.
Dude with the Stallone lip... Yo, Parmigiano! For me, pecorino > parmigiano most of the time.
Is it wrong to want to lick the screen during Dan's segment?
yes.
Dan has that effect on me too.
Dan is hot!
I love Y'ALL to beautiful ladies Y'ALL are asome duel Y'ALL rock Houston Texas loves you
I would definitely marry a cheese at this rate.
Cooked anchovies to me tastes like salty nuts and nobody ever knows I use it!
Non dairy creamer is for those of us that can't eat dairy.
So, for great arrabbiata sauce, skip traditional pepper flakes and use either Aleppo pepper flakes (more expensive), or gochuguru (very cheap). Both can be used in larger proportions, providing more fruity pepper flavor without as much spice. It’s just a better flavor!
Warnings for readers: the sofrito is burned. Also, just tomato paste.
Where did you find dairy cows on a feed lot eating soy beans?