I’m so used to these limp, lifeless boiled green beans from my childhood. Ugg! Later, I graduated to sautéed green beans with garlic that I wasn’t ashamed to serve to company. And now, finally, a recipe for a preparation that I would be proud to serve. Thanks Elle.
I'd like to think Dan for sharing that brilliant grilling technique and Lisa for her insight on useless gadgets and finally thank you Ella for those lovely looking green beans 😁
Dan, Jack, Lisa, Elle, & of course Bridget 'n' Julia. Wow, can you guys pull off a quality, seamless, professional presenting (yes, I know what editing is). All other things aside... your production meetings, the planning, coaching, scripting, blocking, 1000 decisions & revisions, etc..., ALL of you (& ALL the other ATK presenters) are the best! Bridget scores points with me on the meat front. It would appear that she is a 1st class carnivore. Yay Meat! Julia has a true enthusiasm for all things food, especially aromas. I absolutely love the smells that come from my oven since trying so many ATK recipes. *A note: My building neighbors are constantly asking about the aromas coming from my unit, only because I've been cooking with ingredients like new meats/veg, Sesame Oil, Oyster Sauce, Fish Sauce, Vinegars, etc, etc It also doesn't hurt that the ladies are gorgeous & all of the presenters do a great job of explaining their actions +/or the facts from a test or tasting. Jack & Dan...I LOVE these guys! LOTS of personality there. Bridget 'n' Julia..."scamps"...with a genuine enthusiasm & in love with food & cooking...easy on the eyes too. 👍
Everyone has also apparently been dropping salt onto meat incorrectly for thousands of years. Luckily ATK Dan clears that up for us dummies on the reg.
The husband always has to horn in on my ATK watch party when the Weber comes out. This demo taught him that his coal chimney is not big enough, henc the need to always add more coals. Guess we’ll be looking for that industrial sized one 😂 Great method on the chicken and the green beans too! Thanks!
I’m surprised you guys didn’t discuss the difference in melting/waxiness in the choc chips. I haven’t used Toll House chips in years due to them being too waxy & not melting at all in my cookie recipes. We don’t have Hershey’s chips where I live. Ghirardelli is my top pick as well!
Please incorporate an Instant Pot...those green beans? Set it for Zero minutes for slight crunch, or One minute for soft cook, One cup water under the trivet, and quick release....beans done!
Cripes that pull rope food processor... you'd expect that when the rope retracts, you get Arnold Schwarzenegger saying "Ahhhh you are using the Choppah" among other notable catch phrases by him.
Ummmmmm, sorry Lisa but that Cuisinart made onion soup before all of the onions were chopped. That wouldn't work for salsa, which my manual chopper does a great job at.
Even less high tech and less hassle is to get a professional french knife and learn to use it. You MUST respect it and always safety first, no distractions. I have plastic cutting boards small enough for the dishwasher to keep the edge. IMHO
They said in a behind the scenes segment that I saw a while back. The staff eat it, divide it amongst themselves and take it home and feed their families for dinner, etc.
That chicken looks perfect; unfortunately, for my family any signs of pinkish hue is considered raw! Forcing me to have to stick it back in the oven for about 3 more minutes or until all the color is gone; specially for the dark meat.
I'm surprised with that European and American milk chocolate chips didn't play into this more but I'm guessing that they didn't have European chocolate chips in this test
That makes sense. Would probably taste better if you rubbed the chicken down with salt and let it sit in the fridge for an hour or so to let the salt soak in.
No. If I go back to my childhood it is semi-sweet chocolate chips. I don't remember anybody when I was growing up that used milk chocolate chips in chocolate chip cookies or anything else.
@@sandrah7512 Thank you. Good tip, no matter what I did, I couldn't clean it, so whatever I used it for taste like the last thing I ground. Still it would be a good invention to actually be able to wash. Still I would use a Qtip for that lip or collar. I will return the favor by recommending Chef John of food wishes, NOT Allrecipies in general just him. I have made hundred of his things and everybody thinks I am a fantastic cook. These people don't always have good recipes and they are so fussy.
@@sandrah7512 Thanks again! BTW, there is an ethic market that sells sesame seeds by the pound and have made tahini in a blender 4 times about. Still good to know thanks.
Also works with bread. Same premise as the rice and I usually have a little leftover bread since my incredibly disciplined wife stays away from simple carbs. Personal opinion, I think the bread is more absorbent and works better.
I think that Jack Bishop talked more about electric grinders and seasonings in an episode of the TH-cam series Kitchen Boot Camp. If my memory serves me correctly, I believe that they recommended having one of these little electric blade grinders for herbs and spices and a separate one reserved for coffee beans. I am gathering though that electric burr grinders are preferred for whole coffee beans, but I have not viewed that episode yet and in truth, I'm not really a coffee drinker, so grinding up fresh coffee beans really doesn't matter to me personally. With regards to the herbs and spices, I bought myself a beautiful, but tiny white marble mortar and pestle from Marshall's (the discount store) and it's actually the perfect size for crushing whole spices and pulverizing dried herbs, like rosemary when make a nice seasoning blend. I also crush bouillon cubes in it to make them dissolve better when I'm "cheating" and taking a shortcut by dissolving the cubes in water that I boiled in my microwave, instead of in a saucepan on the stovetop.
Hi everyone. Question: Can our hostesses just be at the counter/stove instead of walking around the corner or from another part of the kitchen? I love that they aren't boring but sometimes just being at the pot and ready to cook is great too. Just askin'...
I think it’s regional. I have lived in different parts of the U.S. I say both skillet and pan interchangeably. I don’t think about it. I grew up in the midwest, so I pronounce things in a way that people in other regions find odd, and I have picked up plenty from many other places as well. I have gotten that famous expression many times: You’re not from around, are ya?
@@chrisandersen5635 I've lived in nine 🇺🇸 states and two 🇨🇦 provinces. I also worked in the restaurant business for 20 years, including in college and university. I don't think I've ever heard a pan called a skillet. It sounds like the wild wild west. I enjoy ATK, although I'm so curious about that word for some reason. I'm from Michigan. I went to college in Indiana for a year, worked in a restaurant. The cooks thought it was so funny how I said the word salad. 😏
Skillet was used hundreds of years ago in England and fell out of use. It seems to be making a bit of a comeback and redefinition as happens in our language. Evolution? 🤔. I live in San Francisco now. Kids are constantly saying hella stupid, hella good, hella. Hella? What? Not to mention some words I should not mention... Constantly. I shrug my shoulders plenty too.
I used to work at Williams-Sonoma, then was a cook. That is a skillet or a frying pan (they are the same thing). When you say 'pan' that could mean any pan: saucepan, frying pan, saucier, skillet... all are pans. 😎
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I admired that even when you have to take the outdoor shoot, all those backgrounds people are also following. How neat!
I’m so used to these limp, lifeless boiled green beans from my childhood. Ugg! Later, I graduated to sautéed green beans with garlic that I wasn’t ashamed to serve to company. And now, finally, a recipe for a preparation that I would be proud to serve. Thanks Elle.
I usually don't comment about the veggie dish but those green beans look so good and super simple too.
Looks like finally a good way to cook green beans!
5:44 I just love ATK's classic Citroën truck in the background. It would be hilarious to see Dan, Julia, or Bridget drive it 😋.
I'd like to think Dan for sharing that brilliant grilling technique and Lisa for her insight on useless gadgets and finally thank you Ella for those lovely looking green beans 😁
I do my chicken on the rotisere. Takes about 1.5 hours and 3 martines. My family calls it the drunkem chicken. Don't know why.
Dan, Jack, Lisa, Elle, & of course Bridget 'n' Julia. Wow, can you guys pull off a quality, seamless, professional presenting (yes, I know what editing is). All other things aside... your production meetings, the planning, coaching, scripting, blocking, 1000 decisions & revisions, etc..., ALL of you (& ALL the other ATK presenters) are the best!
Bridget scores points with me on the meat front. It would appear that she is a 1st class carnivore. Yay Meat! Julia has a true enthusiasm for all things food, especially aromas. I absolutely love the smells that come from my oven since trying so many ATK recipes.
*A note: My building neighbors are constantly asking about the aromas coming from my unit, only because I've been cooking with ingredients like new meats/veg, Sesame Oil, Oyster Sauce, Fish Sauce, Vinegars, etc, etc
It also doesn't hurt that the ladies are gorgeous & all of the presenters do a great job of explaining their actions +/or the facts from a test or tasting.
Jack & Dan...I LOVE these guys! LOTS of personality there. Bridget 'n' Julia..."scamps"...with a genuine enthusiasm & in love with food & cooking...easy on the eyes too. 👍
Take a shot every time ATK tells us to clean and season the grill lol
Everyone has also apparently been dropping salt onto meat incorrectly for thousands of years. Luckily ATK Dan clears that up for us dummies on the reg.
Y'all always make me hungry! I'm going to try the green beans recipe tonight!
i want to make those green beans!!! drool!
The husband always has to horn in on my ATK watch party when the Weber comes out. This demo taught him that his coal chimney is not big enough, henc the need to always add more coals. Guess we’ll be looking for that industrial sized one 😂 Great method on the chicken and the green beans too! Thanks!
I’m surprised you guys didn’t discuss the difference in melting/waxiness in the choc chips. I haven’t used Toll House chips in years due to them being too waxy & not melting at all in my cookie recipes. We don’t have Hershey’s chips where I live. Ghirardelli is my top pick as well!
ATK, THESE LOOK WORTHWILE TRYING,,, 🇺🇸🇺🇸🇺🇸🇺🇸
Please incorporate an Instant Pot...those green beans? Set it for Zero minutes for slight crunch, or One minute for soft cook, One cup water under the trivet, and quick release....beans done!
Cripes that pull rope food processor... you'd expect that when the rope retracts, you get Arnold Schwarzenegger saying "Ahhhh you are using the Choppah" among other notable catch phrases by him.
Hi thank you for teaching so much. Can you please make Shepherds Pie. I would really appreciate. Thank you.
I wish I could find 3.5-4 pound broiler chickens. All my local store carries is 5-7 pound mini turkeys.
I love Jack's visual aids! :-)
I was sure Bridget was going to choose 5/4 of each choc chip - totally yummy, right?
Mix some sliced potatoes, pearl onions and bacon and I'll order some! 😋
I can do hard boiled, medium boiled, soft boiled and scrambled eggs in my air fryer.
The grilled whole chicken came out so well. Looking tasty and tempting to devour. Well done
Ummmmmm, sorry Lisa but that Cuisinart made onion soup before all of the onions were chopped. That wouldn't work for salsa, which my manual chopper does a great job at.
Even less high tech and less hassle is to get a professional french knife and learn to use it. You MUST respect it and always safety first, no distractions. I have plastic cutting boards small enough for the dishwasher to keep the edge. IMHO
almonds and lemon zest
Me what I would like to know! What do you guy's do with all the food you make? Between the testing and the finale product, that's a LOT of food
They said in a behind the scenes segment that I saw a while back. The staff eat it, divide it amongst themselves and take it home and feed their families for dinner, etc.
I disagree with the egg cookers.. I have one at home and it works perfectly everytime.
love you
That chicken looks perfect; unfortunately, for my family any signs of pinkish hue is considered raw! Forcing me to have to stick it back in the oven for about 3 more minutes or until all the color is gone; specially for the dark meat.
An instant read thermometer night help assauge their fears!
That chicken looked almost done. I would have put it back for a bit. 😎
@@TitoTimTravels I think they did put it back. Compare 8:02 and 8:29.
I'm surprised with that European and American milk chocolate chips didn't play into this more but I'm guessing that they didn't have European chocolate chips in this test
Interesting : salt dissolves in water, not oil. So the oil is keeping the salt from penetrating into the chicken.
That makes sense. Would probably taste better if you rubbed the chicken down with salt and let it sit in the fridge for an hour or so to let the salt soak in.
No. If I go back to my childhood it is semi-sweet chocolate chips. I don't remember anybody when I was growing up that used milk chocolate chips in chocolate chip cookies or anything else.
Um, some of us live in hotels and have no stove, or kitchens, for that matter, so the egg cookers and other types come in handy for us.
Then unfortunately 98% of all their recipes, techniques and advice won't help you. Another channel or another home would be a better fit.
Guttitard is my favorite.
One kitchen device I would love to see is a washable coffee grinder, HOW do they get that thing clean???
@@sandrah7512 Thank you. Good tip, no matter what I did, I couldn't clean it, so whatever I used it for taste like the last thing I ground. Still it would be a good invention to actually be able to wash. Still I would use a Qtip for that lip or collar. I will return the favor by recommending Chef John of food wishes, NOT Allrecipies in general just him. I have made hundred of his things and everybody thinks I am a fantastic cook. These people don't always have good recipes and they are so fussy.
@@sandrah7512 Thanks again!
BTW, there is an ethic market that sells sesame seeds by the pound and have made tahini in a blender 4 times about.
Still good to know thanks.
Also works with bread. Same premise as the rice and I usually have a little leftover bread since my incredibly disciplined wife stays away from simple carbs. Personal opinion, I think the bread is more absorbent and works better.
I think that Jack Bishop talked more about electric grinders and seasonings in an episode of the TH-cam series Kitchen Boot Camp. If my memory serves me correctly, I believe that they recommended having one of these little electric blade grinders for herbs and spices and a separate one reserved for coffee beans. I am gathering though that electric burr grinders are preferred for whole coffee beans, but I have not viewed that episode yet and in truth, I'm not really a coffee drinker, so grinding up fresh coffee beans really doesn't matter to me personally. With regards to the herbs and spices, I bought myself a beautiful, but tiny white marble mortar and pestle from Marshall's (the discount store) and it's actually the perfect size for crushing whole spices and pulverizing dried herbs, like rosemary when make a nice seasoning blend. I also crush bouillon cubes in it to make them dissolve better when I'm "cheating" and taking a shortcut by dissolving the cubes in water that I boiled in my microwave, instead of in a saucepan on the stovetop.
Love the recipe, but 4 pound Chicken is not in any of our groceries, only 6 pounds and up.
I have never purchased milk chocolate chips. That's odd. I guess I never had anything that called for them.
How does Lisa know what an Ash Tray tastes like lol
I guess the green beans are microwaved on full power?
Garnish liberally with coarse ground roasted sesame seeds will add another flavour dimension, imo, of course.
great for them that like it but what a pfaff. I will stick mine in the oven.
Be nice now. But I'll do the same as you :) I don't need perfect. I'll settle for damn good.
What is pfaff??
It’s a common term in the UK, for, say, fuss. It’s too fussy. Basically.
LOL, so weird that the garlic in the bean recipe was replaced with bread crumbs.
What would be the translation if using a gas grill?
@@sandrah7512 Thanks! About how hot to I want to keep the grill while cooking?
Both I'd make, but with the beans I'd leave out the pepper flakes.
Why?
@@jusssayin480 I can't eat anything spicy, due to Acid Reflux.
8:02, 8:29 It looks a lot better after it rested and became darker. 😏
I like the oiling up..but Dan you not on all fours
Hi everyone. Question: Can our hostesses just be at the counter/stove instead of walking around the corner or from another part of the kitchen? I love that they aren't boring but sometimes just being at the pot and ready to cook is great too. Just askin'...
He's cute.
No he's not.
@@patricklarry6645 You don't think so? OK.
Why is carbonized food a good thing? Charred, blackened, etc. improves flavor???? Why not just sprinkle fireplace ashes on your food.
That is the least appetizing chicken I've seen come off a Weber Kettle. Good tip on the wood chips, but otherwise far too much work for the results.
Atk is great but they never use seasoning !!!!! Tht needs garlic 🧄 or something a lil kick ! Ina garten is better
They call black pepper a 'kick'. I know the show is aimed at Americans... but come on... this ain't the 1950s - we understand spice ha ha 😎
Does ATK get a kick back for calling a pan a skillet? So annoying. 🙄
I like most of your recipes.
I think it’s regional. I have lived in different parts of the U.S. I say both skillet and pan interchangeably. I don’t think about it.
I grew up in the midwest, so I pronounce things in a way that people in other regions find odd, and I have picked up plenty from many other places as well.
I have gotten that famous expression many times: You’re not from around, are ya?
Sorry, “from around here”. I am on my phone, and I am terrible at typing on this thing.
@@chrisandersen5635 I've lived in nine 🇺🇸 states and two 🇨🇦 provinces. I also worked in the restaurant business for 20 years, including in college and university. I don't think I've ever heard a pan called a skillet. It sounds like the wild wild west. I enjoy ATK, although I'm so curious about that word for some reason.
I'm from Michigan. I went to college in Indiana for a year, worked in a restaurant. The cooks thought it was so funny how I said the word salad. 😏
Skillet was used hundreds of years ago in England and fell out of use. It seems to be making a bit of a comeback and redefinition as happens in our language. Evolution? 🤔.
I live in San Francisco now. Kids are constantly saying hella stupid, hella good, hella. Hella? What? Not to mention some words I should not mention...
Constantly. I shrug my shoulders plenty too.
I used to work at Williams-Sonoma, then was a cook. That is a skillet or a frying pan (they are the same thing). When you say 'pan' that could mean any pan: saucepan, frying pan, saucier, skillet... all are pans. 😎
Hershey’s? Really? I’m surprised; their chocolate tastes of vomit to me! 😳
That's too much hassle for a side dish.
Always promoting animal abuse!