Hearty Alpine Fare: Tartiflette and Paniscia | America's Test Kitchen Full Episode (S23 E8)
ฝัง
- เผยแพร่เมื่อ 5 มี.ค. 2024
- Test cook Becky Hays makes host Bridget Lancaster a hearty Tartiflette. Tasting expert Jack Bishop talks all about mushrooms. Bridget makes host Julia Collin Davison Paniscia (Red Wine Risotto with Beans).
Get our Tartiflette recipe: cooks.io/3TZ2t0j
Get our Paniscia recipe: cooks.io/4aXeb1q
Buy our winning Dutch oven: cooks.io/3DzBbCw
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning large saucepan: cooks.io/2QQbsgK.
Buy our winning stainless skillet: cooks.io/2D1JWbN
Buy our winning glass baking dish: cooks.io/3BRMqa2
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I made the tartiflette as a Sunday brunch dish for family that had just arrived on a very early international flight - they loved it. The potatoes and bacon were not just comforting, but also very satisfying for family members who had very little sleep, had to be up at 3am, were exhausted and hungry, perfect meal to satisfy
Bridgette was SOOOO happy!!!!
I'd love to see the outtakes from this episode. Just sayin'... :)
This looks absolutely amazing!!
Mmmm mmmm good 😋👍!
Thanks so much ❤ !
I live in the Swiss Alps, where this dish has become more and more popular in mountain restaurants over the last decade or so, as in the French Alps. I was surprised to find out it was only invented in the 1980s as a way to increase the diminishing sales of Reblochon, by the syndicate representing the producers of this excellent Savoyarde cheese.
Yum!
Yum, I see that the tartiflette is low fat and low cal too. 🤣
❤❤❤❤❤❤❤❤
براڤو 👍👍👍
Did you want to recommend any other soft, bloomy rind cheese?
I recommend you leave them at the store!
They did - 7:30.
Did they say how much pancetta in the paniscia?!! 🤔 Looks about 3/4 C ...
The tartiflette looked wonderful to me until you added the Harbison. No one in our family can stomach any of the soft ripened cheeses. Would grated sharp white cheddar make a decent substitute?
Some sort of swiss. It's traditionally a swiss cheese type dish. :)
The traditional cheese is Reblochon (another creamy soft cheese unavailable in the US) as the dish came about in the 1980s due to the Syndicat Interprofessionnel du Reblochon consortium hoping to encourage sales. If you don't like that kind of cheese, you can use whatever cheese you like. It won't be the same, but it'll be what *you* like.
thanks. I'll try that@@Meggs23
I will have to see what tartiflette can be made with other than a soft ripened cheese.@@sandrah7512
You can use any good melting cheese of your liking (Fontina is a good example). Doesn't need to be ultra ripened : )
I’d prefer to see “new” episodes!
They’re on PBS
atk doing sponsored ad now?
mushrooms are overrated.
😂
Sacrilège 😲a Tartiflette with a Camembert and not a with a Reblochon !!! alright, it's look good and tasty😉
Reblochon isn't sold in America because it doesn't meet the food laws.
For the tartiflette, remove the thyme and the garlic and the cream (the cream in the tartiflette is considered an insult in my familly), cut the potatoes into bigger cubes
After steaming the potatoes, put them in a pan with a bit of butter until they begin to be brown/crispy then add the onion and the bacon as prepared in the video.
The wine is really optional
But the worst part is that tartiflette is supposed to only be made with reblochon, no other cheese, the cream and the creme fraich is killing the taste of the tartiflette
Yours sounds worse.
My family considers your post to be an insult.
Anyway. Cream is used in many tartiflette recipes. So is slicing the potatoes. That cheese isn't available in America so we have to use a substitute.
@@WatchingNinja i get that the reblochon is not available in us but the result of the recipe is very far from the taste of what it should be, you wouldn't prepare mac'n cheese and call it Carbonara
Not too different from pommes lyonnaise - if cheese were to have been duly omitted
I am so done with the test kitchen scam. Every single service cost an additional subscription. Why can’t you pay once and get all their recipes! Everything is an additional cost. We aren’t all millionaires that were able to push out the creator of this whole thing, and keep milking the same cow!
That’s true and it’s always been that way. Years ago they were plugging free, free, free for their website. You couldn’t get a single thing off of their website without paying for a premium subscription.
It’s probably because they don’t accept any advertising, so all the money has to come from subscribers. Makes you realize how much content we all consume that is really just very clever marketing by the sponsors, doesn’t it?
Also, no one pushed out Chris Kimball: he walked away (and not for the first time, either). Chris had tired of ATK and wanted to explore a different cooking avenue. The fight was over whether he had the right to take what he wanted (the subscribers) with him when he left.
You can subscribe to just one thing, but I have the All Access subscription. I pay $34.95 a year and I get access to every recipe, article, and test that they do without paying another penny. Every year my subscription pays for itself and then some.
Not me, I use ATK all the time. I have the all access too, have had it for years and get great recipe ideas for myself, friends and potlucks and I always get ooohs and aaaahs from my guests and from me! A subscription well spent!
If you can’t afford it, that’s ok, you don’t need to have the subscription. You can watch the videos free on TH-cam or PBS. There are millions of cooking videos on TH-cam for free as well.
I was looking for the recipes and happened to see their store that said "Their" winning skillet and "Their" winning Dutch oven. What do they mean by "Their?" The skillet is all clad and the Dutch oven is Le Creuset. The test kitchen didn't produce these themselves. And what do they mean by winning? There's many people who have claimed all clad is not as great as people think. I'll grant them the Dutch oven but there's still others that are good. What are they winning? And why are they claiming these as if they develop them? A bit sus
ATK is well known for conducting unbiased kitchen equipment reviews and has been doing so since the outset of their Cook's Illustrated magazine over 30 years ago. This is how the "winners" are determined, also "best buys" if there is something that meets that criteria. ATK buys the equipment for testing at retail locations and does not accept unsolicited items. But just because ATK declares one product a "winner" does not mean all the others in the testing are "losers". In fact, most products tested by ATK are "recommended" although some are "recommended with reservations". But ATK's reservations may not apply to your particular situation. Example: ATK may be pleased with how a stand mixer whipped egg whites or mixed cookie dough but add "with reservations" to it if it struggled mixing a bread or pizza dough. If you rarely or never do the latter, those "reservations" aren't really a reason to exclude that mixer from your consideration, are they?
I guess folks like this but I WISH the hosts weren't so like infomercials... It's just so canned and trying too hard. Why not just be human? It's SUCH great info but I can't stand the presentation. And now multiple interrupting promotions....
STOP SHOWING REPEATS. ALREADY SAW THIS!!! GET IT TOGETHER
Brother
We all know you are not cooking this so, just shut up and watch "the repeat"🤣🤣🤣
It's called making money!
They've been doing this for years. Also - and this may shock you - videos like this one were already seen by a couple of million people last year on PBS TV where their shows were made for and have been airing since 2000. Plenty of repeats there, too. 🤷🏼♀
I've never seen this. No spoilers, don't ruin the ending for me!