Strongly recommend going 5-10 degrees cooler for the tenderloin. Lots of people my age (46) and older get the screaming heebie-jeebies if they see any pink in pork but trichinosis is really no longer a concern with domestic pork, and tenderloin in particular as a very lean cut is better the rarer it's cooked.
@@jayboal5778 Since country of origin labeling is no longer required, it may to difficult to determine when pork is produced in the US. But, I agree, pink pork is the only way!
Great episode you guys! Julia, the thing about the leaf of pineapple is no true, baby! The only thing that that’s shows is the pineapple is dehydrating and getting old. The only way to pic a good pineapple is the smell! If it smells sweet, and have no holes (worm holes) on the skin, it’s ready. If it smell TOOOOOO sweet and a little sour, and the skin is too yellow, probably is overripe, and is good to make jam, juice or a delicious filling for cake (here in Brazil, pineapple custard cake is very popular!), and the overripe skin is great to make a delicious, fruity digestive tea, only cooking it with water! Is already sweet and have a lot of bromelain to help digest the meal! But, if it’s still green, and smell almost nothing, it was picked too early and probably will not have a good sweet taste when it’s get yellow. Hope it helps! Love you guys 😘🇧🇷
Hum. That's weird, I'm from Costa Rica, the world's top fresh pineapple producer on the planet and my first test is always the one with the leaf (though I dig deeper and pic the tiniest leaf at the center). I do agree that older pineapples can go bad, but again, most US supermarkets won't sell overripe pineapples. They won't even sell bananas that have little black dots! (which here are used for best banana bread). Another tip is to cut the skin DEEP, most pineapples are spritzed with chemicals to grow through their leaves/skin. Of course, organic is best, but if you cant buy (they are more on the expensive side) just cut off big chunks of skin just to be on the safer side. PS I love the fruity digestive tea suggestion! Here we drink it with rice milk AND OH MY GOD! So refreshing!
You guys are the best!!! I may not like all of your choices of ingredients or all your choices of recipes, but you have taught and are teaching me a lot about cooking. I want to meet all of the ATK/CC/CI staff. And get some one-on-one or as many cooks as it would take, lololol, to teach me more. Thank you all for the teaching us best ways to cook.
Thank you for par cooking the cauliflower! I cannot count the number of times but I have had rubbery, leathery, “charred” cauliflower that has somehow eaten as simultaneously under- and over-cooked!
Sounds so delicious 😋! I would grill big slices of pineapple 🍍 on the side with mash potatoes, gravy and green beans or Mac and cheese 🧀 😋! Great recipe though. I 💙 grilled pineapple 🍍! Its so 😋 delicious warm!
The tip of a cheap dollar store peeler does an excellent job removing the eyes after peeling a pineapple, avoiding wasting any of the flesh than necessary.
Man everyone in these comments is suddenly an expert, huh? Everybody just calm down and let the experts do their thing, especially when they're doing all this from THEIR HOME KITCHENS there are bound to be some issues.
ATK hi from California 🤗 I have a family member that is allergic to pineapple 🤮🤢 How about oranges, apples, pears or other fruits 🍽 Also I don't have a grill! Salutations 😋
+1 for the oven, I'm thinking of trying the cauliflower under my hottest broiler setting. I live in an apartment and my landlord _hates_ it when I light grills inside. :) Edit: I've never used a stove top grill pan, but that might be an option.
"I don't know if it's exactly true but it's never let me down." Whatever happened to the scientific approach to cooking that was always behind the recipes? I'm confident that a test like this easily falls in their budget and it was just a rushed recipe.
Because it was shot last spring most likely and it's now airing on YT now as the current season is over on TV. Plus, many of us grill year 'round anyway.
@@sandrah7512 Exactly. TV production requires lots of pre=planning months, if not a year or 2 in advance so at minimum, a YT episode can take a few weeks from idea to uploading to YT alone, let alone a full blown TV production like ATK or Cooks Country. PBS begins their season in Sept and it ends in May and you have pre-production, (script writing, concept, feasibility studies and pitch meetings etc), then scouting for locations if needed, getting guests as required and then scheduling them, just to shoot the episodes themselves. Then you have the actual production (setting up the studio, gathering ingredients and then the actual taping, and for ATK/Cooks Country, the taste tests, live audiences for them [Cook's Country], the equipment tests, so those need to be bought, then rigorous testing performed and ranked, and all that has to be done prior to taping, then the episodes are all edited into complete episodes, plus there is the program scheduling itself and likely that needs to be blocked out early as well before anything else so the producer(s) know what to do for each episodes for a season. So again, what you see now on YT is at minimum, last season's episodes, with the current season having just finished airing back in the spring and some of those may be seen on YT NEXT year.
Strongly recommend going 5-10 degrees cooler for the tenderloin. Lots of people my age (46) and older get the screaming heebie-jeebies if they see any pink in pork but trichinosis is really no longer a concern with domestic pork, and tenderloin in particular as a very lean cut is better the rarer it's cooked.
I should clarify, by "domestic pork" I mean pork produced in the USA.
@@jayboal5778 Since country of origin labeling is no longer required, it may to difficult to determine when pork is produced in the US. But, I agree, pink pork is the only way!
I've ALWAYS eaten pork with a little bit of pink and never had any issues. Dont want it overcooked.
Absolutely. Medium rare is a good place to start.
@@lalahartma It's safe to say pork is from the US as it's exported to other countries.
I am in Australia, this episode is great timing! Thanks.
Holy moly! Look at Dan’s home grill!
It is so clean too! Does he even use it?
i like his quarantine hair
You guys are the best!! Love love your videos and the recipes are so unique but not intimidating. Thank you
Just wonderful!!! Thank you guys for, one more time, making my day even better...
Great episode you guys!
Julia, the thing about the leaf of pineapple is no true, baby! The only thing that that’s shows is the pineapple is dehydrating and getting old. The only way to pic a good pineapple is the smell! If it smells sweet, and have no holes (worm holes) on the skin, it’s ready. If it smell TOOOOOO sweet and a little sour, and the skin is too yellow, probably is overripe, and is good to make jam, juice or a delicious filling for cake (here in Brazil, pineapple custard cake is very popular!), and the overripe skin is great to make a delicious, fruity digestive tea, only cooking it with water! Is already sweet and have a lot of bromelain to help digest the meal! But, if it’s still green, and smell almost nothing, it was picked too early and probably will not have a good sweet taste when it’s get yellow.
Hope it helps! Love you guys 😘🇧🇷
Thank you for the information on picking a pineapple. 😍
Hum. That's weird, I'm from Costa Rica, the world's top fresh pineapple producer on the planet and my first test is always the one with the leaf (though I dig deeper and pic the tiniest leaf at the center).
I do agree that older pineapples can go bad, but again, most US supermarkets won't sell overripe pineapples. They won't even sell bananas that have little black dots! (which here are used for best banana bread).
Another tip is to cut the skin DEEP, most pineapples are spritzed with chemicals to grow through their leaves/skin. Of course, organic is best, but if you cant buy (they are more on the expensive side) just cut off big chunks of skin just to be on the safer side.
PS I love the fruity digestive tea suggestion! Here we drink it with rice milk AND OH MY GOD! So refreshing!
Nope.
You guys are the best!!! I may not like all of your choices of ingredients or all your choices of recipes, but you have taught and are teaching me a lot about cooking. I want to meet all of the ATK/CC/CI staff. And get some one-on-one or as many cooks as it would take, lololol, to teach me more. Thank you all for the teaching us best ways to cook.
Love your show ❤ been watching the show for the past 7 years great work I have learned a lot. 😊
Thank you for par cooking the cauliflower! I cannot count the number of times but I have had rubbery, leathery, “charred” cauliflower that has somehow eaten as simultaneously under- and over-cooked!
I love Dan!
I think this episode should have been released back in May, rather than October. Most areas are passed grilling season.
It may have been. I saw it on TV many months ago.
I grill year around,and yes it gets below zero here,but I still grill,smoke and bbq.
I live in Canada. We grill year around. I dig out the Treager and Kamodo before I do the driveway.
They release these on TV and then later release them on RUclips. So that's why the timing doesn't seem right.
Sounds so delicious 😋! I would grill big slices of pineapple 🍍 on the side with mash potatoes, gravy and green beans or Mac and cheese 🧀 😋! Great recipe though. I 💙 grilled pineapple 🍍! Its so 😋 delicious warm!
Yummy can't wait to make this
Great video
Great pork recipe. This was our Christmas dinner. #IGrillAllYear 🙂
Looks delicious.
(Did anyone else think Julia was wearing a yarmulke at first glance?)
No
5:19 JCD I love you and having no shame in your game ❤️🙏 Is the oil basic vegetable or a blend like Chef Bishop taught us?
How did the pork cook through when the left burners were off and the lid up?
You obviously failed to pay attention, or even know how to grill.
I like to do my own rub and seasoning.
i watched this
"Hello " !!!
AHH Adam.America's "Oxo" Test Kitchen lol
Lan eats gabagool! Wonder if she is a Soprano fan?
The tip of a cheap dollar store peeler does an excellent job removing the eyes after peeling a pineapple, avoiding wasting any of the flesh than necessary.
Did he say, “most simple”??
No microwave, can the cauliflower be steamed?
5
you've almost got a pork al pastor going there... you just need some achiote
Okay, who knows what that blue handled knife is? Google search of K F didn’t produce
She look like sona movsesian
Did you say secret ingredient and a no share? Awww
Man everyone in these comments is suddenly an expert, huh?
Everybody just calm down and let the experts do their thing, especially when they're doing all this from THEIR HOME KITCHENS there are bound to be some issues.
He really COOKED THE CAULIFLOWER IN THE RADAR RANGE😨😤😤😤
Those eyes hold the pineapple seeds... Takes a little longer to grow.
Can’t eat cilantro tastes like soap!!!! But otherwise looked tasty.
I gag every time I see Cilantro being used. 🤮🤢
Julia Child once said that cilantro is best when thrown on the floor, I completely agree.
The book infomercial is terribly boring.
ATK
hi from California 🤗
I have a family member that is allergic to pineapple 🤮🤢
How about oranges,
apples, pears or other fruits 🍽
Also I don't have a grill!
Salutations 😋
Oven. And try a mango salsa.. ( eat this, not that) has an awesome recipe
+1 for the oven, I'm thinking of trying the cauliflower under my hottest broiler setting. I live in an apartment and my landlord _hates_ it when I light grills inside. :) Edit: I've never used a stove top grill pan, but that might be an option.
@@getoffmydarnlawn
I have oven roasted cauliflower in the oven..
Thanks any way.
@@nikiclark6158
Thanks Niki 🤗👍
@@getoffmydarnlawn grill pan is awesome. I've never cooked a loin on 1 like that.. only pan in oven..or grill.
8:47 EWWwwww You lost me with the cilantro YUCK!
Oh grow up!
@@gingerp1601 How about you chew on a bar of soap and tell us how you like it.
Julia Child once said that cilantro is best when thrown on the floor, I completely agree.
@@DeWin157 Yes same as Kale! lol
Its interesting that ground coriander seeds have a completely different taste than the leaves.
@@gingerp1601 ruclips.net/video/pQlPjUSj7no/видео.html
Pork needs to be very thoroughly cooked through. Charcoal is the only way to cook for BBQ or roasting otuside.
Garnish goes with whatever you want it to. Why is it called an appetizer when all it does is get rid of your appetite?
"I don't know if it's exactly true but it's never let me down." Whatever happened to the scientific approach to cooking that was always behind the recipes? I'm confident that a test like this easily falls in their budget and it was just a rushed recipe.
What happened to the skinny bowtie wearing guy?
Contract issues a few years back, I think it was 2016 or so. You can see him on Milk Street on YT I think.
@@johnhpalmer6098 thanks, I like the ladies better anyway
@@wesleyburke7514 I tend to agree
@@wesleyburke7514 wouldn't have the ladies if it weren't for bowtie guy.
You lost me at hot peppers and cilantro!
Julia Child once said that cilantro is best when thrown on the floor.
Lol you're not holding the knife right.
A good pork tenderloin not a great pork tenderloin….at least you’re honest.
Keep that nasty cilantro weed out of food!!!
Pork tenderloin. The second worst thing to come out of a pig.
Who are really the most racist?
Why is this episode focusing on grilling, when the grilling season is effectively over?
Because it was shot last spring most likely and it's now airing on YT now as the current season is over on TV. Plus, many of us grill year 'round anyway.
@@sandrah7512 Exactly. TV production requires lots of pre=planning months, if not a year or 2 in advance so at minimum, a YT episode can take a few weeks from idea to uploading to YT alone, let alone a full blown TV production like ATK or Cooks Country. PBS begins their season in Sept and it ends in May and you have pre-production, (script writing, concept, feasibility studies and pitch meetings etc), then scouting for locations if needed, getting guests as required and then scheduling them, just to shoot the episodes themselves. Then you have the actual production (setting up the studio, gathering ingredients and then the actual taping, and for ATK/Cooks Country, the taste tests, live audiences for them [Cook's Country], the equipment tests, so those need to be bought, then rigorous testing performed and ranked, and all that has to be done prior to taping, then the episodes are all edited into complete episodes, plus there is the program scheduling itself and likely that needs to be blocked out early as well before anything else so the producer(s) know what to do for each episodes for a season.
So again, what you see now on YT is at minimum, last season's episodes, with the current season having just finished airing back in the spring and some of those may be seen on YT NEXT year.
Dang Elle lost a lot of weight .. Almost didn't recognize her
woah! i didn't know that was her until I saw your comment.