Soup for Dinner: How to Make Chicken Bouillabaisse and Avgolemono
ฝัง
- เผยแพร่เมื่อ 4 ก.พ. 2019
- Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to Avgolemono.
Make Our Chicken Bouillabaisse: cooks.io/2SeXp8x
Buy Our Avgolemono: cooks.io/2WtwTre
Buy Our Winning Cinnamon: cooks.io/2RUvrj8
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I'm a line cook in Las Vegas. My niece really loves cooking. Sadly I don't have time to teach her much. I said to watch American test kitchen. She loves it and I really enjoy you ladies.😀
Dan's knife work on that chicken is so pretty to watch. Thank you ATK for posting these on TH-cam! Those of us w/o tv are super grateful for the chance to watch.
I just made your recipe for roasted wing stock - my goto favorite this time of year. Third batch in three months and probably not the last batch of the season. I need a bigger stock pot... 8qt pot is just not enough. As always, thank you for a great show. I appreciate you!
Julia, Bridget and Dan are just great - great - great! And everyone else too. This series, ATK, just gets better all the time. Thanks to everyone who makes it. I love it.
Absolutely, even for a world wide audience, the only thing for people outside the US is the brand testing, as interesting as they are, are rarely ever available, at least here in Australia. as far as cinnamon, I personally generally buy Dutch Cinnamon, ive never seen any of these alternatives.
I just had a look and for our local major supermarket, only one of the cinnamon's available actually said where it was grown and that was more an organic speciality product, even the Dutch cinnamon doesn't actually say where its produced.
My Greek friend who lives in Australia has told me her family makes Avgolemono and I've always wanted to try it. Thanks for exploring other cuisines other than American, French, Thai, and Indian. Now I've got a foolproof recipe to try.
I bet Julia and Bridget give the best hugs followed by some awesome food. 😍
Very very close to our Greek Chicken and Rice. Though our family did not use the dill. I do like that this version doesn't need the egg tempering or standing at the stove constantly stirring for 15 to 30 minutes. Wouldn't miss that at all - lol.
I love your clear descriptions of how to make the dishes. They look delicious. I’m inspired to try both soups.
MTW1108 same Looks amazing yum I want to try this on my channel in some variation
Actually, there's no need to core the fennel. Just clean it up, quarter it and slice it. I saw this over on the bon apetit channel, tried it and it works: the core is perfectly paletable. Who knew? -I've only been cutting the core out of fennel for nearly 40 years, personally.
That chicken and rice soup looks really delicious.
Loved this. This series is awesome. My favorite part was the cinnamon tasting. That avogolemono soup recipe was also clever because I made the soup once with a recipe I found online and it tasted super eggy.
I love that they take a moment to explain the chemistry that makes the recipe work! This soup looks delicious!
Dan is a rock star!
Avgolemeno is one of my favs, I make it often. I will try your method with blending the rice. Thank you!
That avgolemeno isn’t quite what my yia-yia used to make but I bet it’s still good. Fact: avgolemeno cures all sicknesses
I just love Dan😍
I love the science of cooking tidbits you have in your videos 👍
Made the avgolemono for dinner last night. Used store-bought stock and added garlic, zest strips (which I fished out later), cracked pepper and dried dill to that. Everything else was by the recipe. Turned out fantastic!
Dan's the man!
My mother in law makes an amazing paella, looks like I need to make bouillabaisse and have a taste off. Great video as usual.
Your videos are always wonderful and educational. Thanks
Holly M same thought Looks amazing yum I want to try this on my channel in some variation
I love the cinnamon test! I bought all the varieties from Penzy’s a year ago and did our own home testing! Everyone who can afford such a test should do it themselves. May I suggest a fruit like tangerines and similar! Kids love it!
Finally! I’ve never understood those recipes that go to great lengths to crisp chicken skin and then cover it in s sauce ! Well done ATK! Lol
Dan😍😍😍
Every recipe is wonderful and simple. I want to try them all! Thank you!
Test kitchen is my favorite cooks, love, love, love them.
Thanks for the cinnamon and the Bouillabaisse. I always enjoy your work.
I loved this episode. will try both recipes soon.
You two, Julia and Bridget, are a great team making all your recipes rock!
Love watching these shows!
I’m not a big fan of chicken but the Bouillabaisse and Chicken and Rice recipes look delicious. Nice knife skills, Dan. That bird would have been destroyed had I gotten my hands on it.
I’m betting that was a cute little chicken-our friends got these chickens that are bred to gorge themselves-they eat so much that they’ll just fall into their feeders. I guess that’s where those huge chicken breasts come from. Dan’s chicken was so much better!!
I made this a while back sans potatoes and with all thighs - amazing!
Great work as always. Thanks.
Looks amazing yum I want to try this on my channel in some variation
Julia knows the important things...fond. knifework. flavor. What a woman!
Yeah cuz fond is flavor
Michael Fregoso so true Looks amazing yum I want to try this on my channel in some variation
I've made your chicken bouillabaisse. It was an instant favorite
these videos are just wonderful
Really nice recipes, thanks 😊
Amazing recipe,and Dan 🥰🥰🥰🥰🥰
I think, YESSSS!!!! to both recipes!!!!
Soup looks like awesome!
Love, love, love the tastings. ATK is the best. Also, Penzey's!
Love Penzy’s! I miss living in STL when I got to go to the store and catch good sales. Now it’s on line for me :(
Gotta try the avgolemono soup.
I like the look of that chicken and rice soup, and the chicken bouillabaisse is looking great too and I have never eaten any of these dishes before, but may try it out.
I know this has nothing to do with the episode but could you guys please do a equipment review on Juicers.
Like if you'd like for them to do a video on that topic.
Alex G. They have one but can’t remember the name of the video it was in
I have so many kitchen appliances that I can't possibly find room for more! Don't tempt me!
I worked in a small Greek restaurant in my twenties and well remember how the aroma of the avgolemono soup filled the restaurant. It was tasty, but yours look like it could be tastier, certainly creamier. I must try this! I can imagine it would be just perfect to come home to on a cold winter day. Can the leftover soup be frozen for another meal?
I’m thinking a very sharp knife helps big time. I’ve tried all kinds of sharpeners and recently got an electric sharpener that is a pro version. Wow! I can do cheffing now!
Hi thanks for sharing always watching enjoy your day 🇵🇭👍😊🤙🏽
Dan"s The Man !
What a cool way to make chicken soup.
2 favorites 🥰
Yum!
chicken soup looks delicious 😋
As I type I just finished a bowl of avgo per this recipe. I can attest it is the best!!! Just like my local Greek restaurant. Fast, easy, good what more do you want?
Grind your own cinnamon from a stick you`ll get a very pungent intense flavor that is also less expensive.Unless you do a lot of baking those large jars lose their punch from sitting too long in your spice cabinet,whole sticks have a greater shelf life.Try it using a spice grinder(designated coffee grinder) or a micro plane,you`ll be amazed.
Thank you , because you like Vietnamese cinnamon, strong tasty one I knew too!
I hope they all get along together off-screen as well as they appear to on-screen!
Looks tasty
Rachel Sweets likewise Looks amazing yum I want to try this on my channel in some variation
I have "good" knives that I keep sharp, but I envy them. Not just the knives but the whoever washes the dishes...
Loving the avgolemono recipe...but gonna’ use thighs. Tx for this!
When it comes to cinnamon, Costco has Saigon cinnamon which is really good!
I love chicken bouillabaisse! I have an azerbaijani chef's knife the thing is huge! I am sure it could cut a tree down if I got lost in the wilderness and had that knife with me. :-)
Jack didn't address cassia, the related plant, the ground bark of which has been sold (legally!) in the US labled "Cinnamon USP".
What I know of cinnamon is Ceylon and Acacia. Prefer the latter over the former.
Yes I keep Vietnamese cinnamon and I love it.
Yassss!
Wow
I'm a huge fan of ATK, but I have to say with the chicken bouillabaisse the addition of pastis is very expensive. (30 to 40 bucks in November 2021.) Not that many people will have it in their house (it's really an acquired taste) so if you have to go out and purchase it, that's a lot of dough for something you might not use again for a long time. When you factor in the saffron and the other white wine, this dish becomes prohibitively expensive.
The two prettiest girls on youtube...!!
Dan is the prettiest girl
An excellent episode with two irresistible chicken dishes. Great job, ATK!
I would love to see ATK make the FISH version of the Flemish-Belgian dish waterzooi ( en.wikipedia.org/wiki/Waterzooi ). I had it in Brussels once and loved it so much that I ordered a second of the same.
Half expected them to force Bridget to do the cinnamon challenge
Hello , and I loveit going to make it now .😂❤
This could be a drinking game for every time Dan says ‘so ...’
@Jeff, the God of Biscuits 😂😂😂😂
4:43 what a clever girl you are!
Ashe Box right?! Looks amazing yum I want to try this on my channel in some variation
Hello
No yoghurt? I had this frequently at a little Greek coffee shop on Boston’s North Shore and they used yogurt in it.
First time in 20+ years of watching that I have a criticism. You underrated Ceylon cinnamon, which we grew up with on the West Coast, and struggle with the corse cinnamon your are more familiar with in the East.. The subtle, floral Ceylon cinnamon is more appreciated here
Hi, Julia and Dan may want to explain what "au fond" means. Most home cooks may be cofused.Not all are culinary experts.
You forgot the 1/4 c of unobtainiom along with all the other ingredients I'll never find in a normal grocery store!
11:43 Lol does anyone remember the Cinnamon Challenge
Pastisse? Could one substitute Pernod?
I would believe any anise infused liquor would work. Such a small amount is used in this recipe and only used to bolster the fennel.
Yes. Or, if you have a strong anise aversion, leave it out. The fennel covers it well.
I haven’t found this recipe in the cookbook
Who are all those people in the background?
They seem to cook a lot of food.
Who are the lucky people who gets to eat all that delicious food?
Ceylon (Sri Lanka ) cinnamon is the best...!!
Where do I get the glasses bowling at
Okay, I know you said that I don't have to temper the egg mixture, but I'm gonna.
I made the Food Wishes dot com version of the avgolemeno last weekend and OH MY GOD Becky!!!!! It was killer...I'm not jiving with this version at all.
I've seen them both and they both look good.
What should you substitute for fennel if you don’t like the anise flavors?
Julie Reis Once fennel is cooked it tends to go sweet. If it is a huge bother, sub in celery.
Or a sweet onion would work
What you call an "oyster"{{yuck}}, I grew up calling a "pocket", which is much more friendly a term.
a full teaspoon of corn flour for each egg does the trick. Delia Smith did this aeons ago...
If you don't have pastice can you use anisette or sambuca
Dean Shannon Or Pernod.
I like the way Dan says "massive breasts" lol
Please talk about why you are using a wooden cutting board for chicken. For the soup, you cut the chicken and then used the same board for shredding without a caution about no tasting unless that it is a clean board. How do you sanitize the board after using it for chicken? You may have addressed the issue before, but not everyone has seen it. The food looked amazing.
@Jane Ryan-Douglas Every day, people are starting first time homes and preparing food for the first time. Unfortunately, Home Economics is no longer taught and our young people are not given basic tools for kitchen safety. Sanitation particularly in regards to meat products should be demonstrated over and over to prevent food related illness and even life. Food safety can never be taken for granted.
@@anncurran4704
Most food poisoning outbreaks are caused by plants, not animals.
Prepackaged salad seems to be a big cause.
Of course, most is caused by wild or domestic animals contaminating the plants, but that happens well before you get the food home.
At home you're more likely to get sick from the plants than the meat. But you don't seem to have a problem with not washing everything after cutting veggies.
I use a wooden cutting board. I just wash it with soap and water.
My chicken skin did not brown correctly it went grey not golden brown. The fond was ok chicken skin-stuck to pan as I was browning. Chicken sunk under the juice my potatoes did not hold up the chicken high enough. and I have lots of fat floating on top. I stuck it in the fridge and I will skim off the fat once it hardens. Take out the chicken later and bake them in toaster oven to warm them up and to crisp up the skin. I used wine but not the other alcohol. This is my Saturday Easter dish.
All the Avgolemono I have ever had has been with orzo, not rice.
That’s how I like it too.
How do you spell the name of the bread sauce?
Does one really taste that expensive saffron through all those powerful flavors?
♡♡♡♡♡♡
Ahhhh boy.... you lost me at fennel. 😖 Wonder if there is a decent substitution.....
I would try a sweet onion like a Vidalia.
ATK be like...we're going to use Dijon Mustard