I worked in a restaurant where I had to cut dozens of avocados every day. Nothing is better than a knife. Period. A serrated knife can get through the skin a bit easier, but a chef's knife is nearly as good. Whack the pit firmly with the blade and give it a little twist and that's done. Pinch the pit from behind the blade to release. (Fun fact: avocado pits bounce!) Use the knife to cut slices in the shell, and scoop out with a spoon. The whole operation for one avocado took me less than a minute. You should take your time lol. I did it way more than anyone should have to!
I love watching America’s Test Kitchen. I spend many hours wondering how I could become a great cook. Thank you for great entertainment and teaching. Can’t wait to buy all the great equipment so I can go at it in a larger kitchen.
Dan Souza, grams are more accurate than ounces, the best pizza dough recipe is 500gr. strong flour, 10 gr. fresh yeast, 4 gr. salt, 325gr. warm filtered water (102F). Hand mix, 15 minutes autolyse, knead, roll into balls, 24 hour proof in fridge. No oil is needed, but you forgot the salt. I have a feeling it was a very tasteless crust.
I don't normally like American cooking shows but ATK is awesome. Quality presenters and a good mix of youth and experience.That pizza is gonna get a work out on my barbie at the weekend.
A nice Dessert: Slice plump chilled Strawberries. Put back in the fridge to chill. In a sauce pan, add a heaping tablespoon of butter. To that, add a heaping tablespoon of rich, dark brown sugar and two ounce of Kahlua. let the emulation of butter sugar and Kahlua caramelize. Place your thick slices of strawberries on your plate, pour over the caramelized sauce. Next, dab on a tablespoon of (Sour) Cream, not whipped cream. Then drizzle with chocolate sauce. To end it off, crackle over black pepper over everything, the sweet, sour and pepper is a taste explosion in your mouth.
When the glasses dude was on here there's wasn't alot of ethnic people on here and since Bridget and Julia started hosting there is alot of them and I love to see it :)
Regards oilve oil, I get the 3L bottle at BJ's. I just checked it's sourced from Spain Turkey, Morroco and Algeria. So at least it's keeping it in a region. And the bottle is of course clear.
They don’t test store brands due to a few reasons: the stores that sell store brands aren’t available everywhere. (A person from a rural area may not have a Costco near them, but they would have a grocery store that sells a nationally available brand.). They also don’t test store brands as store brands can easily change who manufactures their items so therefore a possibly recommended item may not be the same in the future. Saying this I don’t understand why they test regional only items like those potato hamburger buns ( you can only buy them on the East Coast.)
I have to disagree about where the best evoo comes from. The best comes from Sicily. There's nothing like having freshly made evoo. It's still so green and tastes like you're biting into an olive. And that peppery bite at the end, perfection.
The best olive oil in the world is from Morgenster in South Africa. I about died and went to heaven the first time I had it. It’s so much better than any Italian or Greek olive oils I’ve had. It’s a bit pricey but so worth it.
To shred the chicken - try a hand-blender. I am told it shreds everything in about 15 seconds. (I've not tried pulled chicken since I heard about this).
On the topic of shredding chicken, what do you think of placing the chicken in a bowl and using an electric hand mixer to shred it to your desired coarseness?
Why are some of you complaing about the oil? There are less oily toppings on this pizza compared to other pizza recipes. Example not as much cheese, sauce and oily meats with this recipe which makes pizza greasy too.
I come to learn about cooking and baking, so I don`t really care what anyone looks like. The comments below are irrelevant. Anyway, I love the charred character of the pizza crust! I char my flour tortillas because if I don`t, they taste bland. Well done video, ladies and gents!
Can I make the recipes (example pizza dough etc) without all the machines you use? I have a pretty simple non mechanic kitchen but I love to try your recipes😀
I am no Jack Bishop, but I will try to address your concerns. Olive oil has four enemies, but we can only very reasonably protect against with the three enemies: light, heat and oxygen; unfortunately we have yet to figure out how to stop the passage of time. UV rays from LED light causes damage, but fortunately UV rays emitted from LEDs is very minimal. Light is light, no matter the source, UV rays is the actual component that causes damage to our skin and in our case... olive oil. Therefore it doesn't make sense to buy a huge gallon jug from Costco or any of the huge box stores and let the olive oil sit for years in a home kitchen that will experience fluctuating temperatures in heat and getting rancid over time. If you want the freshest and best tasting olive oil, buy the quantity you need and use it somewhat immediately say within a month or two and enjoy.
states1996 Sadly a lot of people believe the myth that America invades middle eastern countries in order to take their oil. In fact the entire Persian Gulf region produces less than 10% of all imported oil used in the US. If we wanted to steal oil, we would invade Canada, South America and Africa. That's where the vast majority of our imported oil comes from.
Perhaps, but do US oil companies, or oil companies from allied countries gain huge profits? Just because America is not getting the oil doesn't mean that American oligarchs are not turning a profit. BP wouldn't even exist if we hadn't overthrown the Iranian government and let the Brits have a monopoly on their oil. The US and their allies don't necessarily do anything to help their countries as a whole, but instead act as a mercenary group for the interests of the wealthy.
Two cups of pecans, 1/2 cup butter to coat. Cumin, cinnamon, little salt, lil cayenne and brown sugar that has been pulsed so its very fine. Melt above mixture on low heat, get large mixing bowl and toss pecans, throw on sheet tray w a floating grit resting tray to get air around the pecans. Hope that helps.
RUclips's new policy is to block anything offensive except partial nudity and minority violence I don't support this idea of censorship and wish to watch ATK on Vimeo
@@Chronically_ChiII agreed. Big chef knife to cut in 1/2; use the knife to remove the put, then spoon out the flesh. done; Im a gadget guy, but no bueno on these gadgets
Here's to Dan. He's our man. If he can't cook it, no one can 😋. And a big thank you to Tim for that wonderful Timmy tinga 😋
We need more of Tim!!! Awesome chef!!!
Love seeing young cooks cook intelligently.....i love atk....
I agree
Excited to make the pizza! Tim was great! I'm excited to see him more in the future. Cheers!
The 1st Person I've Actually Seen Wearing Gloves While Handling Chicken (& I Thought It Was Just Me)
I ❤ Him For That.
Love your show! Thank you for bringing it on RUclips.
I worked in a restaurant where I had to cut dozens of avocados every day. Nothing is better than a knife. Period. A serrated knife can get through the skin a bit easier, but a chef's knife is nearly as good. Whack the pit firmly with the blade and give it a little twist and that's done. Pinch the pit from behind the blade to release. (Fun fact: avocado pits bounce!) Use the knife to cut slices in the shell, and scoop out with a spoon. The whole operation for one avocado took me less than a minute. You should take your time lol. I did it way more than anyone should have to!
Never had grilled pizza, because I love thin crust pizza, this pizza looks delicious.
I love watching America’s Test Kitchen. I spend many hours wondering how I could become a great cook. Thank you for great entertainment and teaching. Can’t wait to buy all the great equipment so I can go at it in a larger kitchen.
The shredded chicken tacos are ridiculously good! Yes!!
Those tacos looked so yummy, my mouth was watering! Cute Chef!
Great show. Loved all your chefs in this one. You certainly have many more great chefs, so please don't misunderstand. This was a great show
Thank you for the olive oil advice. 💗 been using the wrong oil and paying to much. The aroma and flavor California Ranch is a rockstar!!
Thanks, ATKers, love your show! It's been great watching during quarantine. I will definitely remain a regular 😊.
Dan Souza, grams are more accurate than ounces, the best pizza dough recipe is 500gr. strong flour, 10 gr. fresh yeast, 4 gr. salt, 325gr. warm filtered water (102F). Hand mix, 15 minutes autolyse, knead, roll into balls, 24 hour proof in fridge. No oil is needed, but you forgot the salt. I have a feeling it was a very tasteless crust.
I don't normally like American cooking shows but ATK is awesome. Quality presenters and a good mix of youth and experience.That pizza is gonna get a work out on my barbie at the weekend.
A nice Dessert: Slice plump chilled Strawberries. Put back in the fridge to chill. In a sauce pan, add a heaping tablespoon of butter. To that, add a heaping tablespoon of rich, dark brown sugar and two ounce of Kahlua. let the emulation of butter sugar and Kahlua caramelize. Place your thick slices of strawberries on your plate, pour over the caramelized sauce. Next, dab on a tablespoon of (Sour) Cream, not whipped cream. Then drizzle with chocolate sauce. To end it off, crackle over black pepper over everything, the sweet, sour and pepper is a taste explosion in your mouth.
Best of luck, Tim, wherever you are.
That looked delicious, both the pizza and the tacos.
Really like this guy......show him more...
YUM !! I've never seen the man that was cooking until now,but I like him. Those tacos looked amazing.
I’m loving Tim
Beli Cuellar keep it in your pants, woman!
The tacos are almost as delectable as the guy making them.
When the glasses dude was on here there's wasn't alot of ethnic people on here and since Bridget and Julia started hosting there is alot of them and I love to see it :)
Great show, guys! Thanks!
I don't care how much oil was used. That pizza looked so damn good!
Caro Wells It looks burned as shit
Pizza dough does not need oil in the mix, read my recipe in the newest comments.
G.G.
if your shit looks burned, you have a health problem.
Regards oilve oil, I get the 3L bottle at BJ's. I just checked it's sourced from Spain Turkey, Morroco and Algeria. So at least it's keeping it in a region. And the bottle is of course clear.
Is there a list of brands in the taste test? Curious to see how the Kirkland stuff compares.
Kirkland is shit.
They don’t test store brands due to a few reasons: the stores that sell store brands aren’t available everywhere. (A person from a rural area may not have a Costco near them, but they would have a grocery store that sells a nationally available brand.). They also don’t test store brands as store brands can easily change who manufactures their items so therefore a possibly recommended item may not be the same in the future. Saying this I don’t understand why they test regional only items like those potato hamburger buns ( you can only buy them on the East Coast.)
Best avocado tools: A good knife, a spoon, and a towel or hot pad to protect your fingers while you take the pit out.
Tacos looked yummy
I have to disagree about where the best evoo comes from. The best comes from Sicily. There's nothing like having freshly made evoo. It's still so green and tastes like you're biting into an olive. And that peppery bite at the end, perfection.
My two favorist food, pizza & taco yum.
My top olive oil brands: Oro Bailén and Bravoleum. I've seen Castillo de Canena in US supermarkets and I brt that one's good too
Love the new guy!
I’m so glad the dad joke puns were never lost after Joshua’s finale.
#TwoToTinga
The best olive oil in the world is from Morgenster in South Africa. I about died and went to heaven the first time I had it. It’s so much better than any Italian or Greek olive oils I’ve had. It’s a bit pricey but so worth it.
To shred the chicken - try a hand-blender. I am told it shreds everything in about 15 seconds. (I've not tried pulled chicken since I heard about this).
Also you median priced blender on that video was so helpful. Step up from the old personal blender.
Thank you
“We used a fair amount of oil” No kidding! Yikes!!
JACK DOES A GREAT JOB..ALLWAYS LOOK FORWARD TO HIS SEGMENT...
Best cado tool is eight inch chef knife and a hand towel.
That's....that's basically what they said.
Nope best tool is your hands
The most funniest video ever to taste the Mr Olive oil 😁😂😍
I have a super large lime tree full of limes. Now have a reason to go pick a few.
I just caught myself helping Dan put the pizza crust on the grill. LOL,
I loved the Tinga chicken taco recipe of Tim’s. Will be making it. Thank you.
Jalapeno peppers. I love the flavor they add but not the heat. Removing all the seeds helps. Does roasting lower the heat factor?
On the topic of shredding chicken, what do you think of placing the chicken in a bowl and using an electric hand mixer to shred it to your desired coarseness?
Those Tacos though. Mmmm!
I'm day 5 of ATK binge watching. I love this channel.
Why are some of you complaing about the oil? There are less oily toppings on this pizza compared to other pizza recipes. Example not as much cheese, sauce and oily meats with this recipe which makes pizza greasy too.
The taco guy is adorable and interesting 👍
Dump in the pot, when hot scoop and eat, all that is there
100% making those tacos
All of these recipes look very delicious. I miss watching you guys on tv every week.
I love the information about olive oil, very helpful. I wish to try the chicken tinga but no chipotle where I live. Thank you
Internet
I am GOING to make those tacos!!!
more multicooker recipes please, couldn't find anything recommended but the instapot in my area of SD -- lots of the not recommended.
Looks delicious ! I would eat it just with butter. Yum
Another outstanding episode , 🙏🏻
Amazing show and Dan’s my favourite 😍
I come to learn about cooking and baking, so I don`t really care what anyone looks like. The comments below are irrelevant. Anyway, I love the charred character of the pizza crust! I char my flour tortillas because if I don`t, they taste bland. Well done video, ladies and gents!
Hi guys can you feature fried chicken spices and marination and a bonus of mash potatoes, gravy sauces thanx more power to your show!
About Pompeian olive oil.
Jack: We thought it was just bland!
Pompeian: ROBUST extra virgin olive oil
Can I make the recipes (example pizza dough etc) without all the machines you use? I have a pretty simple non mechanic kitchen but I love to try your recipes😀
Drinking game: take a shot every time dan says oil
How old is this precious kid ,is he eleven or twelve years old, from the sound of HIS voice!?🎀. 😂 😂 LoL but seriously,he sounds quite young.
Tintin (15:19) is chef??? Wow!
Alright Frankie, one bite, everybody knows the rules.
Dan is so cute
Tim is super cute
Interesting chicken tinga recipe. Not how I learned to make it but looks good.
I love you ladies.. But wirh your sense of humor, I can see an SNL skit.
Es ca beche... not escabeach
droan999
He actually pronounced it as ess-kuh-besh. Still not exactly right but not as wrong as escabeach would be.
where did you get those tortillas?
instant pot! instant pot!! for the tacos
ilove you show
Did you just make pizza Naan
Please note that as the onions cook, they release liquid that starts to deglaze the chicken fond before the adobe hits.
How do I get those perfectly toasted corn tortillas?!?! 😫
Jack Bishop, do LED lights cause the same amount of damage to olive oil and other foods as do fluorescent lights? Jim
I am no Jack Bishop, but I will try to address your concerns. Olive oil has four enemies, but we can only very reasonably protect against with the three enemies: light, heat and oxygen; unfortunately we have yet to figure out how to stop the passage of time. UV rays from LED light causes damage, but fortunately UV rays emitted from LEDs is very minimal. Light is light, no matter the source, UV rays is the actual component that causes damage to our skin and in our case... olive oil.
Therefore it doesn't make sense to buy a huge gallon jug from Costco or any of the huge box stores and let the olive oil sit for years in a home kitchen that will experience fluctuating temperatures in heat and getting rancid over time.
If you want the freshest and best tasting olive oil, buy the quantity you need and use it somewhat immediately say within a month or two and enjoy.
What happened to Tim? I wish we could have gotten more content from him!
One bite, everybody knows the rules!
Chicken tacos YUMMM
The California brand has multiple sources.
SO MUCH OIL!
seriously
The United States is going to invade the test kitchen
states1996
Sadly a lot of people believe the myth that America invades middle eastern countries in order to take their oil. In fact the entire Persian Gulf region produces less than 10% of all imported oil used in the US. If we wanted to steal oil, we would invade Canada, South America and Africa. That's where the vast majority of our imported oil comes from.
Perhaps, but do US oil companies, or oil companies from allied countries gain huge profits? Just because America is not getting the oil doesn't mean that American oligarchs are not turning a profit. BP wouldn't even exist if we hadn't overthrown the Iranian government and let the Brits have a monopoly on their oil. The US and their allies don't necessarily do anything to help their countries as a whole, but instead act as a mercenary group for the interests of the wealthy.
Caro Wells They gain a lot of cash through the petro dollar though.
And slashing competition makes America's oil more valuable.
Well then Bridget, didn't know you were over 1,000 years old! Lookin' pretty good for someone at that age.
Edit: Timestamp 17:52
Can you do roasted candie pecans? Like you put in a strawberry salad? I think they are called prelenes
Like you but in the mall?
Two cups of pecans, 1/2 cup butter to coat. Cumin, cinnamon, little salt, lil cayenne and brown sugar that has been pulsed so its very fine. Melt above mixture on low heat, get large mixing bowl and toss pecans, throw on sheet tray w a floating grit resting tray to get air around the pecans. Hope that helps.
Sauce on bottom....
Also Olive oil isnt always made with only olive oil sadly
Pizza Noooo. Tacos Yes. Olive Oil Yes
I'm SO HAPPY to see a non-caucasian face on this show!
these gals use the same colorist.
Gloves hand near heat isn’t a great idea. If that glove melts it’s going to cause some very nasty burns.
What happened to this dude? I've only seen him in this one episode.
Awesome job!
Please post to Vimeo !
RUclips's new policy is to block anything offensive except partial nudity and minority violence I don't support this idea of censorship and wish to watch ATK on Vimeo
The best olive oil is by Kirkland.
Hi Dan! :-)
Do you have constant service stomach aches
A knife and a spoon are best for working an avocado! I won't be buying any of those gadgets.
Tender Sheep Yeah why have more gadgets you need to clean and throw away.
@@Chronically_ChiII agreed. Big chef knife to cut in 1/2; use the knife to remove the put, then spoon out the flesh. done; Im a gadget guy, but no bueno on these gadgets