This needs to be a weekly audio podcast. I could listen to ATK hosts gab about cooking tips all day long. I really appreciate the laid back candor of this format.
I have two fully enameled Dutch ovens. 7 qt Lodge, 8 qt Cuisinart. I use them on glass cook tops for the past 20 years. No issues. No cracks, no scratches. Yes. We don't slide them around. They work just fine. I'm 71, so 50 years of spiral electric elements. I love my glass cook tops. I'm very careful with Un glazed CI #10 skillet. No shaking. Mostly the CI goes in the oven. My CI skillet and CI griddle are 51 years old. Love your ask question episodes.
Parchment paper hack for unruly parchment paper off a roll: crumple the paper and then "smooth" it out. It wont look pretty, but it will stay in place on your sheet pan.
Ooh, also maybe just a paper or cotton guard that goes over the smoke detector in the kitchen. That way, it blocks any smoke from setting off the alarm in the one place you'd expect smoke, but should there actually be a fire, it'd eventually burn and allow for a real alarm if things get out of control.
I stop a sensitive smoke alarm with a hotel room shower cap. Pop it over the alarm before cooking...pop it off after all cooking is done. Easy and free.
Two of my favorite chefs and presenters - MORE conversations and technique sharing! Thank you, ladies, for everything you do to help the rest of us to enjoy our foodcraft.
Toast and popcorn are my worst!! Leave the kitchen, go tee-tee, pick up the phone, get distractions from the distractions, start a load of laundry... and ... Every time!! 🤣 😫 🤣 Hate it when that happens!
You'd want to if you live in a place where it calls the fire brigade automatically if it goes off... I don't want a 3k call out bill if I cook anything that could smoke
I love seeing these videos! I cannot get enough ATK and cooks country. You guys got me watching the show, listening to the podcast, buying the cookbooks, following the Tiktok, and TH-cam too!
Cast iron on a glass cooktop: check the bottom of the pan\pot. If the bottom is flat, it's safe to use. Some old cast iron has a ring on the bottom (the ring 'locked' the pan into the holes on the cook top of wood or coal stoves). That ring will prevent the bottom of the pan from contacting the glass surface, causing too much heat to build up between the bottom of the pan and the glass. That high heat can cause the glass to crack.
I've been using my large Le Creuset dutch oven on my (glass-top) induction cooktop for a while now, with no apparent adverse effects. I AM, however, VERY aware of how much that bugger weighs and I'm VERY careful putting it down (but I'm careful with all my pots). I will say, it is the BOMB on an induction cooktop. Heats very quickly and is very responsive. I used the Le Creuset on a gas cooktop for over a decade and loved it, but I'm converted to using the induction. Love it!
Love these Q&A type videos... Mom and I are the chefs in our "cocina"(kitchen), we thought we were the only ones that took the batteries out of our smoke alarms, lol. Love ATK and love how these videos are more personal, Julia showing all her gadgets and pulling things out of drawers and cupboards. Soooo relatable! Thank you Ladies for all the useful info💜
If recipe says cook pasta separately... just make whole box... leftover cooked pasta is an easy lunch for next day... just add some veggies and dressing... or top with cheese and microwave...
I tie a grocery bag over the smoke detector when I know I'm going to have smoke. It's easier than removing batteries and safer than forgetting to put them back in.
We will be able to enjoy this video until ATK's lawyers make them take it down for fear of someone deactivating their smoke alarm and burning their home down. :P
I love the field trip too! More field trips showing us regular people also use tools, equipment and ingredients Julia and Lan use that aren't the winners in the ATK office
I bought flat parchment sheets from King Arthur Baking, and they have been a game changer for me. I always hated using parchment because of the curling effect from the roll. Now I use it all the time because the sheets are perfectly flat and fit a half sheet pan perfectly.
^This. They just take one little nuisance or excuse to not cook/bake away. They're a bit more cumbersome to store, but in the bottom of a big drawer or tucked inside a half sheet pan it's not an issue.
I buy full-sheet size Quinlon from our local GFS Marketplace & cut them in half to fit my pans. Then store them on top of my fridge. They’re cheap and make cleanup a breeze
Ladies, Thank you for your helpful tips! A useful tip I have to prolong the life of a fresh tomato that is left over. Once I've sliced off a part of a tomato, I fold a paper towel and place in the bottom of air tight container. Next I place the cut side of tomato down on paper towel and store it in that air tight container in the refrigerator. It works great!
This was great! Sometimes the "Ask" series put 2 introverts together and it falls flat. This was a good mix. I'll let you guess who was the extrovert in this segment. 😉
The late James Beard had a chapter in Theory and Practice of Good Cooking about how your most important piece of equipment in the kitchen are your hands. He advocated learning to judge doneness in your steaks by how they feel. He also had a recipe for 1-2-3-4 cake where you mixed up the batter totally by hand.
I really enjoy the Ask the Test Kitchen videos. Just this one answered several questions I have had for some time. Keep up the excellent work. Love you guys!!
Julia you rock. I have followed you for years. Lan you definitely have talent. Just keep listening to the women who have forged the way. I love your ideas....
@02:50 BRILLIANT. That would be great for apartments too. Most apartments don't even have hoods that vent outside, instead they just blow the cooking fumes into the rest of the apartment. This makes a whole apartment think very quickly.
My question for the test kitchen has to do with melted butter. In an episode way way back in the day the program discussed melting butter on the stove vs the microwave. It was talked that each cell and/or molecule changed depending on which method was used. Do it matter to recipes now a days or is one method is better than another ? Depending on what you are making??
Thats a good question. I made a recipe recently where I melted the butter on the stove until it turned brown to make chocolate chip cookies for ice cream sandwiches. And conversely, I've make chocolate chip cookies without melting butter and creaming it with the brown sugar. The one where I melted the butter to use in the cookie batter was great for preventing the cookies from getting hard in the freezer, and it worked! So I do think it depends on the recipe, and I think the microwave the milk solids sink to the bottom
I used my Le Creuset on a glass cooktop for the past ten years. Not sliding is not a big deal. Now I have an induction glass cooktop. Same success and same scratch free glass.
I have a three sided splatter guard that you are supposed to use on top of stove around a fry pan to control splatter going everywhere. I do use it in the oven too when roasting a chicken. It keeps the sides of the oven much cleaner. It is easier to clean the glass in the door. I also sometimes put a roasting pan with some water on the shelf below to keep any splatters that may get on the guard from dropping to floor of oven, burning on and/or smoking.
I use my cast iron skillets and enameled cast iron Dutch oven on my induction cooktop. Have done this for many years with no scratching of the glass. Love induction - quick, easy heat control, a breeze to clean.
I have super sensitive smoke alarms as well, so whenever I'm cooking something that I know is going to create a little smoke I take the smoke alarms down for however long I'm cooking then pop them back in when I'm done.
Loved this. I live in Australia which like most countries uses the metric system so almost all pasta is sold in 500g (1.1 lb ) packs, not a problem , i have a Labrador , chickens , ducks and Geese all who love Pasta at least as much as I do. By the way I love all the ladies at ATK and wish they lived on this side of the Big Pond.
Very informative especially about tougher cuts of meat like pork shoulder and not being concerned with temp. Just cook the heck out of it to make it tender!! Love it, thanks, Melaney from SoCal
My brother and sister-in-law spent 2 weeks traveling around Madagascar a couple of years ago. They brought me a small straw clutch purse? I was so expecting a handful of vanilla beans.
The fix for the kitchen smoke detector false alarm: 1. Swap out the existing ionization smoke detector in your kitchen for a photoelectric one. Ionization smoke alarms are much more sensitive to the kind of smoke that kitchens produce, but they're cheaper than photoelectric ones, so are usually the default type of smoke alarm you'll find in American homes. 2. Swap out your microwave vent over the stove for a true ventilation hood. Microwave vents do almost nothing to prevent false alarms. #1 helped, but #2 fixed the problem. No showercaps required.
I use parchment paper to roll out my pie dough. I flour the parchment and the top of the dough. It gives me confidence and I do rotate it when rolling it out..
Gotta love carbon steel pans and the seasoning it gets from repeated use. Had one that is around 3-4 decades old, and it went from typical home kitchen go-to for fried rice and eggs, to a mainstay for frying fish in our restaurant as the seasoning from years of cooking turned the inner surface into almost hematite black. It used to be a bit on the ocher/dark brown side when I was a kid lol. Still using it for fried rice or whatnot during the weekends when the restaurant is closed and I have free reign in the kitchen. :)
At around 21:53 it is said. . . "that is one of my favorite all time recipes". I've played it several times, going back and forth, and have not identified what recipe THAT is. I'd love to know. Thanks! And I had to smile when you said that an instant read thermometer separates novice and intermediate cooks from really good home cooks. Certainly it can, but I can assure you that at least one barely competent home cook has one and uses it. I use it mostly for testing if whatever I'm heating in the microwave is hot enough yet, such as leftovers or pasta sauce. 8-)
Ladies, you’re both terrific! So glad someone brought up the question (at 18:49) of recipes that use 12 ounces of pasta instead of 16. SO annoying. Even more so now, when 99¢ pasta is a thing of the past. There’s an obvious counter to Lan’s response about proportions and other ingredients. Simply increase everything by a third. Next up on my hit list - recipes calling for 6 ounces of buttermilk. Grrr!
Thanks for keeping up your good work. Missed the vanilla tip from before so that’s my tip for today. I’m with you like vanilla but the cost is ridiculous so thanks...love you guys
I have my great grandmother iron fry pan so it is well seasoned. When I did get a smaller iron fry pan my mother told me it would season just by use. And it was. They are never washed with soap, just a nonsoap steel wool and put back on the stove to dry.
My mom loved her Le Creuset and her glass top electric stove. She never had a problem with it scratching the surface of the stove and of course as with any glass surface stove you do have to take a bit of care not to smash things into it. But it worked just fine.
I love the Q&A sessions with you guys! ♥️ I am amazed that you don't have a convection variation, over here in Germany we have had it since the 90's at least. I don't say that to brag/criticize, I am just amazed and learning something new. Here it is a reduction by about 20 degrees Celsius for convection. But keep in mind that the air in the convection oven makes some things a little dryer.
Great blog! Love you both, so much cooking knowledge! I have lots of cookbooks, but my ATK 1-19 is usually the one out on the counter. Never a disappointment in there. Keep up the great work. Thanks!
Has ATK ever done a comparison between fraisage and other methods for pie crust? I personally don't find that it takes a lot of effort at all, and time-wise I actually prefer it to a food processor or the finger smearing method if you include the cleanup time for the food processor. I like how it results in irregular flake sizes, but I get that not everyone may be into that. Also, the most widely available brand of grass fed butter conveniently comes in slabs that are perfect for fraisage after being rolled out a bit
I love this “ASK ATK” series. Here’s an idea: have an amateur host as well (I will gladly volunteer 😉). Sometimes they answer a question but as an amateur cook, I want a bit more elaboration. I want more of these videos tho. Very helpful.
In this episode you said tomatoes should be stored in the refrigerator and taken out and used as needed . The packaging for the grape tomatoes from my store says do not put in the refrigerator, it's too cold. In your cookbook, Cooking for Two, you say tomatoes should be stored on the counter, stem side down. You say, cut tomatoes can be stored tightly wrapped at room temperature for a few days. Please clarify, refrigerator or counter? I have worked in supermarket produce. Apples were stored in a cool place, but not in a cooler. Other fruit and vegetables were also stored in a cool, dry place, but not a refrigerator. Can you provide additional clarification to these seeming contradictions? Thank you!
The cleaning cycle on some ovens crack skillets, especially old ones. It changes temp too fast. Cast iron needs to be heated up slowly. Use vinegar or easy off oven cleaner to get rust off. I've had terrible luck with flaxseed oil. It spoils fast and it tends to chip. Canola works better and it's a lot cheaper.
For anyone who has a question for ATK, I suggest you visit their website. They’ve asked to be contacted that way, and I’m not sure anyone monitors these videos.
They make a smoke filter for welders, you roll it into the kitchen and they have a positional hose that you point toward the smoke point. They work great for welders, should work in the kitchen. Charles
![PURPEECH - นี่ฉันเองคนที่... (It's me) [Official MV]](http://i.ytimg.com/vi/NuhHd0hOOg8/mqdefault.jpg)
This needs to be a weekly audio podcast. I could listen to ATK hosts gab about cooking tips all day long. I really appreciate the laid back candor of this format.
#
I have two fully enameled Dutch ovens. 7 qt Lodge, 8 qt Cuisinart. I use them on glass cook tops for the past 20 years. No issues. No cracks, no scratches. Yes. We don't slide them around. They work just fine. I'm 71, so 50 years of spiral electric elements. I love my glass cook tops. I'm very careful with Un glazed CI #10 skillet. No shaking. Mostly the CI goes in the oven. My CI skillet and CI griddle are 51 years old. Love your ask question episodes.
Smoke alarms need an "I'M JUST COOKING" setting :P
Parchment paper hack for unruly parchment paper off a roll: crumple the paper and then "smooth" it out. It wont look pretty, but it will stay in place on your sheet pan.
Can also just fold the edges over to fit the pan, with your fingers... lol.
@@majoroldladyakamom6948 I've tried that. Doesn't work for me. Try the crumple method sometime. It reallh was a fame changer for me.
@@sbrian123 yes, just creasing it often doesn't work, it stays too slippery. Crumpling it is perfect.
Thank you!
I just absolutely adore Lan. She is my spirit animal. Lan, don’t ever stop being such an amazing lady!
Ms. Lan, voice is so mellow could listen to her read a cookbook
2 cook books.😆
Or a phone book
Lan could/should be on NPR, her voice is so soothing and easy to follow, and I mean that in the nicest way!
Ooh, also maybe just a paper or cotton guard that goes over the smoke detector in the kitchen. That way, it blocks any smoke from setting off the alarm in the one place you'd expect smoke, but should there actually be a fire, it'd eventually burn and allow for a real alarm if things get out of control.
Need more of these two. Love Lan and Julia
I've found that a shower cap is a great way to not set off the smoke alarm...
Demo please.
I love this series, and Julia and Lan are two of my favorites!
I stop a sensitive smoke alarm with a hotel room shower cap. Pop it over the alarm before cooking...pop it off after all cooking is done. Easy and free.
That was going to be my suggestion as well.
Love the live Q&A Thank you for taking the time to share your knowledge Ladies, love all the great tips.
Two of my favorite chefs and presenters - MORE conversations and technique sharing! Thank you, ladies, for everything you do to help the rest of us to enjoy our foodcraft.
Why would you want to prevent the smoke alarm to go off? I couldn't tell when the toast is done! LOL
Toast and popcorn are my worst!! Leave the kitchen, go tee-tee, pick up the phone, get distractions from the distractions, start a load of laundry... and ...
Every time!! 🤣 😫 🤣
Hate it when that happens!
You'd want to if you live in a place where it calls the fire brigade automatically if it goes off... I don't want a 3k call out bill if I cook anything that could smoke
I love seeing these videos! I cannot get enough ATK and cooks country. You guys got me watching the show, listening to the podcast, buying the cookbooks, following the Tiktok, and TH-cam too!
Cast iron on a glass cooktop: check the bottom of the pan\pot. If the bottom is flat, it's safe to use. Some old cast iron has a ring on the bottom (the ring 'locked' the pan into the holes on the cook top of wood or coal stoves). That ring will prevent the bottom of the pan from contacting the glass surface, causing too much heat to build up between the bottom of the pan and the glass. That high heat can cause the glass to crack.
I've been using my large Le Creuset dutch oven on my (glass-top) induction cooktop for a while now, with no apparent adverse effects. I AM, however, VERY aware of how much that bugger weighs and I'm VERY careful putting it down (but I'm careful with all my pots). I will say, it is the BOMB on an induction cooktop. Heats very quickly and is very responsive. I used the Le Creuset on a gas cooktop for over a decade and loved it, but I'm converted to using the induction. Love it!
@@michaelarighi5268 my Le Creuset Dutch oven has flat bottom... So, like I said
p
It's always a pleasure to see you guys! Thank you for taking the time to share your knowledge with us.
Love these Q&A type videos... Mom and I are the chefs in our "cocina"(kitchen), we thought we were the only ones that took the batteries out of our smoke alarms, lol. Love ATK and love how these videos are more personal, Julia showing all her gadgets and pulling things out of drawers and cupboards. Soooo relatable! Thank you Ladies for all the useful info💜
Have just become more of a Lan Lam fan. Cool. Enjoy the Ask the ATK posts.
Simply delightful chat.
If recipe says cook pasta separately... just make whole box... leftover cooked pasta is an easy lunch for next day... just add some veggies and dressing... or top with cheese and microwave...
I tie a grocery bag over the smoke detector when I know I'm going to have smoke. It's easier than removing batteries and safer than forgetting to put them back in.
We will be able to enjoy this video until ATK's lawyers make them take it down for fear of someone deactivating their smoke alarm and burning their home down. :P
I love the field trip too! More field trips showing us regular people also use tools, equipment and ingredients Julia and Lan use that aren't the winners in the ATK office
Love this! It's great information, I really enjoyed the candidness of the conversation, and Julia's comments on pasta made me laugh!
I really enjoy these question sessions, I learn so much. Thank you!
Love this format. More of this, please. Love Julia’s knowledge and presence on camera and Lan’s insight.
OMG Lan sorts her books by color!!!!
Really silly for anyone who actually reads or cooks!🤷🏻♀️🤦🏻😳👎😏
I bought flat parchment sheets from King Arthur Baking, and they have been a game changer for me. I always hated using parchment because of the curling effect from the roll. Now I use it all the time because the sheets are perfectly flat and fit a half sheet pan perfectly.
^This. They just take one little nuisance or excuse to not cook/bake away. They're a bit more cumbersome to store, but in the bottom of a big drawer or tucked inside a half sheet pan it's not an issue.
I buy full-sheet size Quinlon from our local GFS Marketplace & cut them in half to fit my pans. Then store them on top of my fridge. They’re cheap and make cleanup a breeze
More Lan please!
These are always some of my favorites videos. A weekly version would be amazing! (You could even add it to your subscription options, lol)
Nice informative vid! Nice to see you guys! Great pork roast info at the end!
When I watch America's Test Kitchen, I always think of you all having the latest and greatest of everything and anything for the kitchen.
Please continue to making these. I love these videos:)
I agree with Lan. Carbon steel is da bomb. Though I do prefer my cast iron for cooking steak.
Ladies, Thank you for your helpful tips! A useful tip I have to prolong the life of a fresh tomato that is left over. Once I've sliced off a part of a tomato, I fold a paper towel and place in the bottom of air tight container. Next I place the cut side of tomato down on paper towel and store it in that air tight container in the refrigerator. It works great!
This was great! Sometimes the "Ask" series put 2 introverts together and it falls flat. This was a good mix. I'll let you guess who was the extrovert in this segment. 😉
The late James Beard had a chapter in Theory and Practice of Good Cooking about how your most important piece of equipment in the kitchen are your hands. He advocated learning to judge doneness in your steaks by how they feel. He also had a recipe for 1-2-3-4 cake where you mixed up the batter totally by hand.
I love these 2 women, tyvm ladies!❤🎉
Easy to make vanilla extract...just takes time....cut whole beans soaked in vodka for a few months
*******DO NOT REMOVE THE BATTERIES FROM YOUR SMOKE DETECTOR EVER EVER EVER*****************
I have. The batteries run down, love. You needs to replace it when theyz run down. They stop working if they run down.
@@J3unG I think you know what Havenice Day meant.
Calm down
I really enjoy the Ask the Test Kitchen videos. Just this one answered several questions I have had for some time. Keep up the excellent work. Love you guys!!
Julia you rock. I have followed you for years. Lan you definitely have talent. Just keep listening to the women who have forged the way. I love your ideas....
I freeze my pasta that is left over. I also use parchment paper that is cut to the size of baking sheets.
@02:50 BRILLIANT. That would be great for apartments too. Most apartments don't even have hoods that vent outside, instead they just blow the cooking fumes into the rest of the apartment. This makes a whole apartment think very quickly.
I like Julia better in this setting..looks tense on tv...and Lan...absolutely love her....
My question for the test kitchen has to do with melted butter. In an episode way way back in the day the program discussed melting butter on the stove vs the microwave. It was talked that each cell and/or molecule changed depending on which method was used. Do it matter to recipes now a days or is one method is better than another ? Depending on what you are making??
Thats a good question. I made a recipe recently where I melted the butter on the stove until it turned brown to make chocolate chip cookies for ice cream sandwiches. And conversely, I've make chocolate chip cookies without melting butter and creaming it with the brown sugar. The one where I melted the butter to use in the cookie batter was great for preventing the cookies from getting hard in the freezer, and it worked! So I do think it depends on the recipe, and I think the microwave the milk solids sink to the bottom
Lan looks her best with that hairstyle. Perfect balance
A place near me would sell a mixed up pasta dish with different shapes and call it “mess” so you’d order chicken parm with mess
I used my Le Creuset on a glass cooktop for the past ten years. Not sliding is not a big deal. Now I have an induction glass cooktop. Same success and same scratch free glass.
Use small leftover uncooked pasta to make pilaf. Brown it in butter then add raw rice and liquid as you would making plain rice.
I get a huge amount of smoke using my George Forman grill making burgers. My solution is to use it in the garage.
Air purifiers also work.
Great back and forth Ladies.
Using grapeseed oil instead of olive oil reduces smoke. Particularly when frying chikon.
Thank you ladies for video. Ready to cook.
I have a three sided splatter guard that you are supposed to use on top of stove around a fry pan to control splatter going everywhere. I do use it in the oven too when roasting a chicken. It keeps the sides of the oven much cleaner. It is easier to clean the glass in the door. I also sometimes put a roasting pan with some water on the shelf below to keep any splatters that may get on the guard from dropping to floor of oven, burning on and/or smoking.
I use my cast iron skillets and enameled cast iron Dutch oven on my induction cooktop. Have done this for many years with no scratching of the glass. Love induction - quick, easy heat control, a breeze to clean.
I have super sensitive smoke alarms as well, so whenever I'm cooking something that I know is going to create a little smoke I take the smoke alarms down for however long I'm cooking then pop them back in when I'm done.
Loved this. I live in Australia which like most countries uses the metric system so almost all pasta is sold in 500g (1.1 lb ) packs, not a problem , i have a Labrador , chickens , ducks and Geese all who love Pasta at least as much as I do. By the way I love all the ladies at ATK and wish they lived on this side of the Big Pond.
I've used enameled cast iron and regular cast iron on my glass cooktop for years. Never had a problem.
Thank you so much! I learned a lot 😊
Very informative especially about tougher cuts of meat like pork shoulder and not being concerned with temp. Just cook the heck out of it to make it tender!! Love it, thanks, Melaney from SoCal
I started storing my potatoes in a big old pickle jar without a lid and it extends the life well
My brother and sister-in-law spent 2 weeks traveling around Madagascar a couple of years ago. They brought me a small straw clutch purse? I was so expecting a handful of vanilla beans.
Alex,
Is your workshop heated? Do you have humidity control for the summer?
Thanks for your videos, I enjoy all of them.
Ian
Hey Julia! I saw you and Bridget on reddit the other day, OMG I love you guys! Soooooo funny!😂
I always wad up my parchment paper before putting it on the sheet pan. When you straighten it out it stays flat and doesn't effect the cooking ability
You guys are a dynamic duo, loved it 👏
Love this. It would have been nice if you explained how to touch test to make sure the butter and sugar was properly creamed.
The fix for the kitchen smoke detector false alarm:
1. Swap out the existing ionization smoke detector in your kitchen for a photoelectric one. Ionization smoke alarms are much more sensitive to the kind of smoke that kitchens produce, but they're cheaper than photoelectric ones, so are usually the default type of smoke alarm you'll find in American homes.
2. Swap out your microwave vent over the stove for a true ventilation hood. Microwave vents do almost nothing to prevent false alarms.
#1 helped, but #2 fixed the problem. No showercaps required.
A mix of different pastas is called ' Pasta Mista'
I use parchment paper to roll out my pie dough. I flour the parchment and the top of the dough. It gives me confidence and I do rotate it when rolling it out..
tomatoes stored in the refrigerator become mushy.. store in the fridge if they have been cut only..
Gotta love carbon steel pans and the seasoning it gets from repeated use. Had one that is around 3-4 decades old, and it went from typical home kitchen go-to for fried rice and eggs, to a mainstay for frying fish in our restaurant as the seasoning from years of cooking turned the inner surface into almost hematite black. It used to be a bit on the ocher/dark brown side when I was a kid lol.
Still using it for fried rice or whatnot during the weekends when the restaurant is closed and I have free reign in the kitchen. :)
At around 21:53 it is said. . . "that is one of my favorite all time recipes". I've played it several times, going back and forth, and have not identified what recipe THAT is. I'd love to know. Thanks!
And I had to smile when you said that an instant read thermometer separates novice and intermediate cooks from really good home cooks. Certainly it can, but I can assure you that at least one barely competent home cook has one and uses it. I use it mostly for testing if whatever I'm heating in the microwave is hot enough yet, such as leftovers or pasta sauce. 8-)
Ladies, you’re both terrific! So glad someone brought up the question (at 18:49) of recipes that use 12 ounces of pasta instead of 16. SO annoying. Even more so now, when 99¢ pasta is a thing of the past. There’s an obvious counter to Lan’s response about proportions and other ingredients. Simply increase everything by a third. Next up on my hit list - recipes calling for 6 ounces of buttermilk. Grrr!
Thanks for keeping up your good work. Missed the vanilla tip from before so that’s my tip for today. I’m with you like vanilla but the cost is ridiculous so thanks...love you guys
I have my great grandmother iron fry pan so it is well seasoned. When I did get a smaller iron fry pan my mother told me it would season just by use. And it was. They are never washed with soap, just a nonsoap steel wool and put back on the stove to dry.
My mom loved her Le Creuset and her glass top electric stove. She never had a problem with it scratching the surface of the stove and of course as with any glass surface stove you do have to take a bit of care not to smash things into it. But it worked just fine.
Re: Convection temps. I like the British recipes that say 350/325 Fan. Short & sweet.
I love the Q&A sessions with you guys! ♥️
I am amazed that you don't have a convection variation, over here in Germany we have had it since the 90's at least. I don't say that to brag/criticize, I am just amazed and learning something new. Here it is a reduction by about 20 degrees Celsius for convection. But keep in mind that the air in the convection oven makes some things a little dryer.
Great blog! Love you both, so much cooking knowledge! I have lots of cookbooks, but my ATK 1-19 is usually the one out on the counter. Never a disappointment in there. Keep up the great work. Thanks!
Has ATK ever done a comparison between fraisage and other methods for pie crust? I personally don't find that it takes a lot of effort at all, and time-wise I actually prefer it to a food processor or the finger smearing method if you include the cleanup time for the food processor.
I like how it results in irregular flake sizes, but I get that not everyone may be into that. Also, the most widely available brand of grass fed butter conveniently comes in slabs that are perfect for fraisage after being rolled out a bit
The wrong side of the parchment paper is the dirty side! 😂
Podcast please!! I'd definitely tune in regularly if ATK had a podcast!
BTW, many British shows give only "fan" cooking time and temperature. They seem to have really embraced the convection, unlike North America.
I love this “ASK ATK” series. Here’s an idea: have an amateur host as well (I will gladly volunteer 😉). Sometimes they answer a question but as an amateur cook, I want a bit more elaboration. I want more of these videos tho. Very helpful.
If your smoke alarm is always going off first check if it's expired, then try swapping it with another one from a different room.
Avoid smoke by cooking spatch cocked chicken in cast iron skillet on the bar-b-que out back!
You girls are the best.enjoy watching show. Can never find receipes thougcan you help??
Thanks for your receipes.
u guys are awesome! SO talented, creative, and super intelligent.
I love Lam Lan in this interview.
In this episode you said tomatoes should be stored in the refrigerator and taken out and used as needed . The packaging for the grape tomatoes from my store says do not put in the refrigerator, it's too cold. In your cookbook, Cooking for Two, you say tomatoes should be stored on the counter, stem side down. You say, cut tomatoes can be stored tightly wrapped at room temperature for a few days. Please clarify, refrigerator or counter? I have worked in supermarket produce. Apples were stored in a cool place, but not in a cooler. Other fruit and vegetables were also stored in a cool, dry place, but not a refrigerator. Can you provide additional clarification to these seeming contradictions? Thank you!
Question. How do you measure artifical brown sugar as compared to traditional brown sugar in cookie recipes?
I use my enamel Dutch oven on my glass top stove all the time. Have never had a problem.
I've been using cast iron and enamel pots and skillets on my glass top stove for 18 yrs (same stove). Very few scratches, but yes, do not slide it.
The cleaning cycle on some ovens crack skillets, especially old ones. It changes temp too fast. Cast iron needs to be heated up slowly. Use vinegar or easy off oven cleaner to get rust off. I've had terrible luck with flaxseed oil. It spoils fast and it tends to chip. Canola works better and it's a lot cheaper.
I use grapeseed oil. I find that canola can taste fishy at high, or not so high heat.
For anyone who has a question for ATK, I suggest you visit their website. They’ve asked to be contacted that way, and I’m not sure anyone monitors these videos.
Wakami Seaweed Salad - so many recipes: one of my favorite sides in those restaurants that make it to my taste. I'm sure it is healthful?!
Love this. Thanks!
They make a smoke filter for welders, you roll it into the kitchen and they have a positional hose that you point toward the smoke point. They work great for welders, should work in the kitchen. Charles
A small fan in the kitchen (on the fridge top ?) also works well. $20.