How to Make An Ultratender Roast with Crispy Potatoes
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- Опубликовано: 12 июн 2024
- Morgan Bolling makes host Bridget Lancaster Roasted Beef Chuck Roast with Horseradish-Parsley Sauce, and Toni Tipton-Martin talks about medicinal uses for horseradish. Equipment expert Adam Ried reveals his top picks for kitchen timers. Bryan Roof makes host Julia Collin Davison Torn and Fried Potatoes, and Lawman Johnson makes Creamed Spinach from the Recipe Box.
Get our Beef Chuck Roast recipe: bit.ly/3jUUAJG
Make our Creamed Spinach recipe: bit.ly/403c7zA
Make our Torn and Fried Potatoes recipe: bit.ly/3j2wfkR
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0:02 roast beef
6:58 horse radish history and horseradish parsley sauce
10:44 review of timers
15:00 timers (the two winners)
15:20 cream spinach recipe
16:03 torn and fried potatoes
Thank you so much! 😊 Now that I watched the whole video, It's nice to go directly to the recipe I want when I need it.
Love that you guys are including cheaper ingredients in the recipes these days. These are great!
My mom made those type potatoes in the 60s.
She just said they were deep fried baked potatoes.
Sometimes she'd put crispy bacon and cheese on them.
It’s 1:00 on Saturday & now I just want Sunday roast beef & potatoes - in a new, delicious way 🤤
I have started smoking chuck roast in place of brisket. It is absolutely wonderful and much cheaper than brisket and not nearly as much trimming waste.
Costco sells Prime Chuck which is a big winner when smoked like a brisket, to roughly 195 degrees internal temperature. I've found that it's better to judge doneness by how the meat feels when probed with a thermometer, rather than going by temperature alone. It should feel like partially melted butter.
Those crispy potatoes look and sound wonderful!
The demonstrator, Morgan, did a really good job. Real, genuine and informative.
I always learn something from Toni’s segments, even though they are too short.
I love learning new ways to cook my usual foods. Thank you!
Loved the recipe for the parsley horseradish sauce. Will certainly try to make it.
Morgan, you are worth your weight in gold
Wonderful ideas. Ill be trying them all. Especially the potatoes
Looks amazing!!
Had no idea that putting olive oil in a food processor made it bitter.
Same
Yah….. I am calling BS on that. Things don’t just turn bitter… there is a very specific chemical structure that causes a bitter taste…. Not gonna “form” because of a processor’s blades. Love to scientifically test their claim!
@@kathleenray1827I don’t know the science behind it but I’ve seen it happen. I don’t think it’s black and white (I still make pesto in the food processor like anyone else, just carefully) but it’s definitely possible
@@kathleenray1827 It is true maybe what you are using isnt EV olive oil. When the oil gets blended the polyphenols which are usually covered mix with water from other ingredients(tomatoes or lemon juice, cucumbers etc) which makes a bitter combination. When u machine blend it you do it at a much faster pace than if u mix it by hand hence it turns bitter faster. The longer u blend the more bitter it becomes. This is a fact not an opinion to call BS on.
I am so doing the chuck roast and the potatoes. I have the Thermoworks 4 event timer. Really useful when doing long cooks on the smoker. Only drawback is you cannot turn it fully off, and the batteries will wear down, but they do last a long time.
Yes, you always offer a superb alteration to the traditional way of making something which is excellent and I really enjoy it. It’s food for thought and it makes you more creative.
Brian, you are the man!
I have to get the first recommended timer. Thank so much for also giving the runner up in your video!
Trying the spinach and the potatos look so good. I may try the potatos in the air fryer after tearing. Thanks!
Making the potatoes tonight!! Thanks for all the wonderful inspiration, ATK!
More Morgan!
Thank you!
❤ Thank you 🌷
I love to have crabcakes on the bed of creamed spinach! Thanks for doing the recipe!
Yum, just yum!!
how would the potatoes turn out baked?
Morgan is great on camera. She should be a regular host!
I particularly like how the potatoes get refrigerated because it transforms the carbs into resistant starch that is a great prebiotic to feed your gut microbiome instead of regular starch that digestion transforms into glucose that spikes your blood sugar.
When narrating the correct procedure on how to prepare a tender roast, I just learned one has to start every sentence with "SO".
I’m so impressed going to try this
Thank u so much
Tony thank yu for the knowledge of horseradish
Brian's a snack.
That was ridiculous ! I actually think I could knock that one out! Thanks for the inspiration!!
The "torn and fried" potatoes looked a treat! If prepared ahead of time, will they keep for say a day or two for seconds?
I love lamb shoulder so would love to do this with either a lamb shoulder as the shoulder on a lamb has a good amount of fat! Love parsley and I love horseradish!
That’s a great idea.
Sounds delicious!
Lazy chic! Love it. 🙂
I've been making (home fries) potatoes like that since I've gotten an air fryer. Bake & refrigerate but I cube them & they come out crispy. I'm going to try just ripping them up.
I love a good parsley sauce, but not crazy about horseradish.
Mix it with whipping cream or something similiar that u do like
oi
Just use less horseradish. I make a sauce the same way, but w sour cream instead of oil.
Could I cook a top sirloin like this with the same, or better result? It's on sale here now.
So does the slow stream of oil keep it from getting bitter?
I would add ruff mints garlic to the middle of the beef roast as well as the salt and pepper before you put it back together or cut some small slices and put slices of garlic in them and I love creamed spinach but haven't had it in years😊
I like the idea of adding more things in the middle, although I had a little trouble with "ruff mints" for a second :-) You could in fact make a stuffing with anything you want. I'd like to add that that's not the way to tie a roast. One long piece of twine is the way to do it.
@@wastrelway3226 yea that ruff mints thing is a Youngstown Ohio thing sometimes we have are own language here like we pronounce Campbell as camel and a few other p.ace names as well
I'M HUNGRY! 😅🤣
Pressure cooker works too.
Mmmm... Duck fat potatoes. 🤤
Could you make the torn and fried potatoes in an air fryer?
Could y’all address the science behind why olive oil becomes bitter in the food processor during this process?? I know I’d be interested to know.
They didn't test the Chris Kimball timer. 😂😂😂😂😂
❤❤
I’m thinking that a crockpot on high would serve nicely here? On low, OK too.
Courtesy of Half Vast Flying
For anyone who has an Echo device or other similar, setting multiple timers is no problem at all!
The potatoes look killer, but I'm looking to do something similar for a midweek meal. I
wonder how to adapt it. I'm thinking using the "airfry" setting of my toaster oven.
😋👍🏻
there is no way that every episode that each time they take the temperature its spot on......
Not now, but previously - yes (4:35-7:25): ruclips.net/video/ivFOgVTx6vs/видео.html
@@sandrah7512 It sure looks like they are still doing it...maybe now its cut and edit...thx
@@mikenyc1589 Did you watch the video? If you watch their older episodes, they also had pretty perfect temping, but that was real. They pretty much rely on the "tricky thermometer" for everything now and occasionally might edit in the odd temp.
@@sandrah7512 Got it!!
2:25 why to use KOSHER salt here ?
It sounds like you could do it crock pot.
🔥🔥🔥🔥🔥😍🔥🔥🔥🔥🔥🔥
Question, have I been stabbing my potatoes way to deep all these years? 😁👍😎✌
Rerun, rerun, rerun & rerun. All recent.
Yes, this is a rerun - it's recorded for television broadcast on PBS before it lands on RUclips and all the other streaming services ATK uses. And yes, ATK does upload full episodes and individual recipe, taste test and equipment review segments from those episodes and has for years as evident if you search the channel. Apparently, some people can't sit still for the full 23-ish minutes of the original episode format. 🤷🏼♀
I didn't/don't have a kitchen timer, but I came up with a solution to that. This is a totally free timer, along with being hands-free. My apartment is one that has a "great-room" design so the living room and kitchen are both in the same room with a peninsula dividing them. On the far side of my living-room, and within sight of my kitchen is where my desktop computer is located. My PC runs Windows 10 with the included "Cortana" assistant. As I slide something into my oven, or a pot on the stove to steam some veggies, I speak up in a clear and firm voice, "Cortana." and wait for the acknowledging tone. Then I say, "Set timer for "time" (hours... minutes)." Cortana responds with, "I have set your timer for "time" (hours... minutes). At any time as the timer is running, I can ask "Cortana," "How much time is left on the timer?" and will get a response.
Sadly, Cortana cannot/will not shut off the alarm no matter how I ask, but I found a work-around. I just ask Cortana to start a new timer for say "10 minutes." When Cortana restarts the timer, it shuts off the currently running alarm. I give Cortana a 10 to 15-second break and then say, "Cortana" Stop timer." Cortana shuts off the timer, and in the process has stopped any current or pending alarms. And also sadly, Cortana can only start and run one timer at a time, so I can't run consecutive timers.
I have no idea if that is possible with Siri or Alexa, but I'm guessing it's doable.
With the Torn & Fried Potatoes, I could see me making guacamole with added crispy-fried minced bacon for a tasty dip.
So, why are they always using a food processor for making mayo? I’m an old home cook, and even I taught myself to use an immersion blender to make mayo. I find it faster, easier, and better to clean up after.
They prefer a food processor, that’s all. There are many ways to make mayo and whatever suits the cook best for the recipe they are making is the method to go with.
Did Mr Roof make mayo? No mention of it
Who's is the narrator?
Cook's Country Editor-in-chief Toni Tipton-Martin (7:00).
Hi
Please use chapter markers, or even better post each segment as a separate video.
With the exception of Toni's segment, all the others were posted as standalones in February. 🔎🔎
@@sandrah7512 ... then my suggestion is not not upload the same content multiple times. Playlist would be the RUclips way to string segments together into an episode.
@@allanwind295 It's already an episode - a TV episode. It aired on PBS stations beginning beginning November 19, 2022. But I guess some people can't sit still for a whole 24 minutes so ATK offers both full episodes and standalone segments and has done so in adding the past six years of their TV programming to their RUclips channel. That said, some of the longer videos do have chapter breaks, but for some reason they're not consistent on which videos they're added to. Some seem to get added after the video's been up for a while.
$7.00/lb is absurd. The beef industry is out of control.
LOL "Koser salt". Any salt will do as long as it has iodine in it.
Iodine is not a seasoning, it's an additive and it's not added to kosher salt.
@@sandrah7512 Hi Sandra, and yes, I know that. Iodine helps with the thyroid, and is an important element in preventing developmental and intellectual disabilities.
So if there is no iodine in Kosher salt, why don't people just call it plain salt? And if people have only been eating kosher salt for years, does this mean there is an uptake of the symptoms I mentioned beforehand?
@@YouChwb It's referred to kosher salt because of how it came to be used in the practice of koshering meat (dry brining to draw out remaining blood). The coarse grain size of kosher salt makes it effective for koshering.
The practice of fortifying table salt with iodine has only been in effect for the past 100 years, but why are you asking some random RUclips commenter when there's a whole Internet out there to explore? That's your rabbit hole. 🤷🏼♀
She didn't use the butcher's knot to tie the roast up.
I'm glad I saw the picture up front with the meat not cook so I can skip this video.
You are missing out on the best meat eating all that overcooked gray crap
Why is it that members of the No Pink Meat crowd feel the need to announce themselves? All it's doing is identifying you to the world as a childish, fussy eater with an uninformed idea of what "cooked" means. The meat's cooked. It was in the oven for over three hours. If that's not to you liking, cook it more. 🤦♂
Honestly, gotta dump Tipton. She's not only annoying and pretentious, but the segment is an uninteresting interruption to the program.
Person i don’t care is one with red hair and bangs She doesn’t act like a chef. She just turns me off listening to her
Hard disagree. I love her segments and my only complaint is that she does not get enough time to do a deeper dive into the topic.
@@EastSider48215 I wasn't interested in your thoughts
@@nunofurbznes2799And yet you read and responded to them anyways. Troll much?
Aïoli doesn't have egg, thumbs down 👎 That's a disgusting mayonnaise.