How to Roast Everything: Beef Tenderloin and Turkey Breast en Cocotte
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- Опубликовано: 1 окт 2024
- Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting. Test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy.
Make Our Beef Tenderloin with Smoky Potatoes and Persillade Relish: cooks.io/2Rfod8R
Make Our Turkey Breast en Cocotte with Pan Gravy: cooks.io/2TzdVgD
Buy Our Winning Dutch Oven: cooks.io/2FfiABc
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Turkey Breast recipe and tenderloin recipe look awesome! Thanks Test Kitchen
Raise your hand if the Thanksgiving turkey you eat is the one the supermarket gives you for free (or nearly free)!
I've made that turkey breast and it is amazing!!! Best gravy I ever made. I use the ribs to make a quick stock in my instant pot while the turkey cooks and use it for the gravy.
Is this a re-upload?
Edit: the tenderloin segment is from the holiday special.
I definitely recall watching this one before. I think they're re-editing older episodes to be more succinct.
@@mereth13 yeah, I found both cooking segments in the holiday special.
Yes, not just tenderloin part but also the turkey part
They're from the holiday special, which was uploaded around a month or month and a half ago, yes.
Please don’t bring Chris back I love you two keep up the great work
Wasn't the show a bit more scientific then, and now is just a walk through on recipes? Wasn't a big fan, but Chris made the show a bit more colorful (variety) where the girls are like the two girls on The Shining.
mad thumbs
How are they in any way like those two young British twins in blue ruffled dresses and maryjanes?
I liked Chris but am really impressed with how good the show is with Bridgette and Julia front-and-center.
Love this channel!
Love that Beef tenderloin Roast it was cook with those potato and a few vegetables yummy thanks for recipe
I wondered if the garlic should've been added much later in the game.
another show packed with useful, skillful cooking advice! nice work
Like tenting meat when letting it rest? - Should only be done in cold/ windy areas as it ruins the crust (which can be fixed, but with effort / cost which they don't do or show).
@@madthumbs1564 This recipe isn't about a crispy crust.
Really nice-looking recipes, though I'm always surprised to see someone cook or sear with _extra virgin_ olive oil (e.g., @16:00). What's the point of that?
Julia, I Love this haircut. It is the Best Short Haircut you have had. This is my favorite beef and the best way to cook. For Christmas we were invited for a beef tenderloin dinner and boy was it delish. I am sure yours is delish as well. Happy New Year 2019. BTW I Love your show.
Metal whisk in a Le Crueset....You Monster
turbogaming lol
The male jerk in me misses Chris , but the cook in me loves to watch Bridget and Julia rockin' out.
They just don't have the feel for being a dour pedant, but , hey.
They cook like I do. Go figure.
Dayum. I just rebuilt a Viking range in my garage, like it was an old motorcycle
What a disease
I haven't missed Kimball since he left. I never liked him.
@@cm9439 He really was a toad. Rich frat boy who looked folksy and milked it
Look at Bridget, looking all like Veronica Lake in that thumbnail!!?
What the hell is a scallion can you eat it
"Wow, this recipe is a game changer! 🤩 The beef tenderloin looks perfectly seared and juicy, while the turkey breast en cocotte seems incredibly moist and flavorful. I can't wait to try this for my next family dinner. Thanks for the detailed instructions and tips, especially the part about the importance of letting the meat rest. It makes all the difference! 👏 Keep up the great work, and happy cooking! 🍴🔥"
I don't roast any thing, but i do rotisserie about every thing! EVEN HAMS ! Ribs, roast, fish ect. off the wall things like broccoli ect Corn on the cob
I wouldn't strain the gravy. I'd immersion blend it. Less to clean. Less waste. Great recipe. Thank you.
The Persillade sauce is just overpowering this expensive cut of meat. A simple pan sauce would be better.
Disagree. Tenderloin is...tender... but it doesn't have a ton of flavor. It's why pepper crusted tenderloin is so popular - FLAVAH.
Nocturne22
Isn't pepper as strong as green herbs and stuff?
I think I'd prefer a mushroom, tomato salsa to enhance the flavor that is there.
I'm with mikejoe21, a simple pan sauce is always the best way to go.
When you butterfly a chicken you cut along side the breastbone to flatten it, or 'crack' to break the breastbone to get the breast to lay flat. Why dont you do this for the turkey breast?
@Sarah W. When you are browning. A flattened bird has more surface exposed to the heat than a 'football' shaped bird.
Why is it that everything 'american; is boring, predictable and just plain dull?
I ruined a beautiful fresh turkey breast by trying the method in this video. It looked beautiful seared and going into the oven, but it was dry and flavorless. Worst turkey ever.
Always make a sling out of butchers twine and leave it under the turkey while cooking no stress lifting turkey then
The super secret ingredient of baking soda sounds fantastic. Can I use it on other meats or poultry?
Very good
Wow! What a great channel. Great presentation of great sounding recipes.
That meat isn't done it's bleeding put it back in the oven and bake it until it's done
doesn't the whisk mess up the coating?
around Feb to May frozen supermarket turkeys go on sale for 30 to 60 cents per pound. great time to debone and make soup jars with bone broth and assorted vegatables. pressure canned they make great heat to eat meals and food to deliver to the sick or inifrm
I was so happy when Julia did the pepper for Dan.
I wonder if it would be worth trying this turkey method with my 3lb frozen butterball turkey breast. I always cook it in the instant pot, then broil for 10 minutes to get the skin crispy. My husband says it's moist. But with the cocotte method, we'll get delicious gravy!
The problem with this recipe is finding a whole turkey breast in my area. All that is offered are whole turkeys. One can special order a whole turkey breast at over $5.00 a pound (ouch). I love the method and will try i5 with the smallest turkey I can find and see if I can remove the breast. Pray for me!!!
I used this recipe and it was the BEST turkey breast we have ever had. Only change I would make is that I did not cook down the liquid enough And my gravy turned out tasty but on the thin side. But, as usual, ATK always delivers with perfect recipes. Thank you
I cannot get my vegetables to brown. They steam in about 1/2 inch of liquid. If I cook them until nearly browned, the bird is also nearly done.
So for the turkey, let's make the turkey love glove and salt it like the other turkey recipe that Dan made for us... Also, let's add our other traditional and not-so-traditional spices to the salt and let everything get seasoned.
I pull mine at 115 to allow for carryover cooking and it works beautifully.
Can y’all do video like a side-by-side of what not hot oil and ’shimmering’ oil look like? I swear my oil shimmers as soon as I add it to the pan, but when I add onions there is no sizzle which mean not hot enough right.
The turkey was absolutely delicious and so very easy. I love ATK! You are my go to and you never disappoint! 👏😍
"let's put in sugar because the other ingredients have too much salt." "and now we add salt" ....
This show is great, I've tried a couple dishes, they all were great tasting. I miss Mr. Kimble, he made the show. The ladies are great as well.
Beef tenderloin on the smoker is best..over charcoal and hickory wood chunks. Yummy!!
I don't think cornichon refers to a specific pickle type, just a pickle in general.
Will be making both of these. It is midnight but I want some turkey and gravy.
The way Julia was looking at dan while she poured the gravy
Salt and let the roast sit for one hour before cooking, use olive oil and baking soda.
What if I were to use masa to seal the lid instead of aluminum foil paper? Would it still work?
how would i cook a turkey leg? and could i make a broth from it afterwards?
Really don't care for dan
Hello
I appreciate the implication that we are genetically engineering turkeys XD
I am pretty picky about my beef tenderloin but that I will try!
that tenderloin was cooked to perfection. Amazing :)
Overall a good show. Been watching it off and on for years.
But it’s basically one big commercial on public television.
How so? It’s a cooking show with product reviews and a couple sponsors.
Differenciate , Moist or Wet , been there , done that .
I don't eat beef, but the tenderloin looks delicious!
5:25 sauce for beef
I wonder if that salting technique also works for other meats like chicken or even fish (doubtful).
Works great on pork!
Both recipes look excellent. I can’t wait to try!
First Comment. Love ATK
Why doesn't Dan use correct anatomical terms?
I don't understand this "non-GMO" thing. Is it possible to buy a GMO turkey?
I believe they're referring to the feed the turkeys are given. Corn and soy are the worst gmo culprits. But if they can figure out how to genetically modify a turkey, trust me, they'll do it. 😒
11:50 and 11:57.
Yummy
Is there any point to use one big roast rather than many small pieces?
Small pieces = more area for seasoning and browning + faster and more even cook time. What’s not to love?
Faster cook time = not enough time to brown.
They roasted it at 300F. You could get the brown from pan frying at 450F, but then it's not a roast, and you could use scraps instead.
This turkey recipe is the best 😊
Smoked turkey. Tasty!!
I’m gonna make this one!
This is a good tenderloin. However there is no substitute for cooking it sous vide and then searing on the outside. Finished Med. Rare is our like.
Brooks Webb
I'm not sure how that's any better than this method though. With this, there are less steps but you get a perfect end product, plus you can cook the potatoes with it.
Some people cook bacon in a microwave because they don't know how to cook it right any other way.
mad thumbs
true
Juan Sierralonche have you ever had a steak cooked sous vide? You get the best of both worlds, slow cook and searing.
Turkey Breast: what adjust should I make if it’s a deboned breast? I know this cut is more expensive but less waste if cooking for two. Thank you!
I would brine it and used a probe thermometer. I always cook vased off temp and rarely do I go by time..
mixwell1983
Yeah, either that or cook it using another method than this one. This seems tailored to the bone -in turkey breast
I'd poach below simmer with aromatics, then finish under a broiler. If you're not going to eat it all at the same time; don't broil it all. -Depending on how thick; you could just reheat that way and it wont taste like leftover. Probes are very handy, but you can't always trust them to alert you. - Mine has an alarm switch that doesn't seem to always work.
@@ellengregory8002 yah I really dont know how boneless or bone in times would vary that much but if I was OP I would brine it and follow this recipe and I'm sure it would come out okay. Maybe a little dry but not inedible and the brine would give a little forgiveness. I am actually surprised theu didnt brine it but I didnt watch the taste test so it may have been injected from the store.
The poster could perhaps shave 10-15 mins on cook time as long as they had an instant read thermo to confirm proper temps. I use recipes mainly as guidlines myself and freestyle a lot of my cooking. Once you have the basics down cooking is basically the same steps with different foods.
Thank you all for your suggestions.
Nice!!
Awesome
A
I ran out and bought some aluminum foil just so I could cook like ATK.
mad thumbs
I love aluminum foil and lately I've been buying the non stick kind too. It's great if you line pans or racks with foil often like I tend to do, even though it's a bit more expensive.
@@ellengregory8002 There are various habits you can use to keep from scrubbing such as seasoning your pan (can be done on stainless), using butter, leidenfrost effect, de-glazing, etc. You can tent food with a pan or lid. You can use a silicon mit and pad for removing PiP instead of an aluminum foil trivet. I'm surprised they didn't make hats out of it with their callous disregard for the environment.
mad thumbs
Aluminum is one of the most bountiful elements on earth. We all breathe it, eat it and drink it daily. It's not particularly harmful as a rule. It's certainly recyclable.
@@carowells1607 Get to know some people who work in aluminum recycling. I've been told by more than 2 people you don't want to work in one if you plan to still be alive in 5 years. Fluoride is also a by-product of aluminum smelting and is very toxic. Pretty sure aluminum foil used for food is not recycled. They don't even really recycle cans because they're plastic lined and they haven't figured out a solution to that. Also; ANYTHING in excess is bad.
I love the thumbnail pic. You ladies look amazing!
Neo Prototype
Shut up, Nazi.
What size is pot?
Streamerbean, my guess would be 5 quart. Could use 6 quart but any other size to small.
Pronunciation is a bit off. Basically "casserole". Cassoulet de Carcassonne. Meat and beans in a gravy. It's famous, but anybody with a slow cooker has made it.
14:59 that smile though...:D (she just noticed she sold it unknowingly lol ...raw unedited stuff)
CUISINED
Huh? Splain please.
Very expensive in USA
Michael Ellard
Cheap in Soviet Russia.
How much longer would I put it for medium well🤔? I don't like my meat bloody, red nor pink. 🤮
What's the recipe for when someone wants it medium-well or well done? Some people don't like their beef still alive! 🤮
It's pronounced co-cot. Just an FYI :-)
Omg, this show looks like it was shot in 2000. Great tips but I almost fell asleep. Or maybe this can be a good show to watch before you sleep lol.
In settings increase the speed of video. Much better.
How do you get extra crispy outer meat without drying out the meat? My husband likes crispy skin/crust or whatever it’s called.
They did explain the raising of the ph with baking soda, then there's the perfect internal temperature.
How to cook raw meat
All that blood
Bring Chris back... Definitely not the same without him...
Chris has his own show called Milk Street which is basically an ATK ripoff. I think he had legal issues with ATK based off of his new show or something lile that.
The problem is that he created Milk Street using ATK resources before leaving AFK, including ending agreements between suppliers and AFK so they could work with Milk Street instead.
Chris was always weird and creepy and never added anything positive to the show. He should stay gone. It's much better without him.
Yes, please bring back the metaphorically traitorous person you are currently suing for stealing from you while still an employee because a commenter asked.
@@juansierralonche9864 As I recall, Chris started the entire business that became ATK etc... I think you should do some more research and definitely stop attacking my opinion. Who the F do you think you are? You have no impact in my life nor will you.
yeah lets talk about turkey after thanksgiving and christmas....
It is both after and before.
Did he actually say, "Breast-side down?" It is only a turkey breast....lol What about all of that delicious fond on the side of that pot! And you could still hit that skin with a blow torch.....
"Breast-side down" in this context clearly refers to the outside of the breast, or skin side if you will, as opposed to interior, or rib side down. If, like most people, you don't have a torch handy, you could just stick the sheet of skin under the broiler.
Blow torch, heat gun, broiler, deep fryer, anything but a pan. -Chicken boobs just aren't flat.
How to make undercooked meat.
It's a perfect medium rare.
How to repeat the exact same stupid comment you made before.
Juan Sierralonche
and makes every time they cook beef
My mom is never doing turkey again in 2017 she did a turkey for thanksgiving it went to a waste