You all are killing it!!!! Your knowledge is priceless. Thank you thank you. Again so many people on RUclips just copy others and add more nonsense you are originals with how too and whys. Well done!!!!!!!! This will be on my summer menu 😍
That sounds delicious! You could even use pears and apples together or make a separate pair and a separate Apple upside down cake. If you like blue cheese at all that goes magnificently with an upside down pear cake and of course an aged cheddar would go well with the Apple. Ice cream also does very well! LOL :-)
I’m making it for the second time! The flavor of this cake is out of this world! Thank you so much for sharing it. Love you guys from America’s Test Kitchen. You teach us not just to cook recipes but enjoying every step of the way! 👍👍
I've made the Pear Upside Down Cake. It was very good and worth making again. That being said, the cake was far to moist to be made in an 2" deep cake pan without sticking. I made mine in a spring form pan and it worked perfectly.
May I ask why you try to scrape up fond with a wooden spoon? You have 1/8 inch touching the pan. I use a flat edge wooden spatula so I can scrape up a lot more. Also great for wite sauce and gravy to keep from sticking.
Boss or dessert pairs have a lot less water so it makes sense. I've been making pear upside down cake for a very long time I also did an apricot and a plum upside down cake. Really any firm stone fruit can be used. Pears another stone fruit but they're their own sort of category.
I love pears and walnuts. Lets toast the flour and walnuts first before we make the walnut flour for a more nutty flavor. That roast...!!! Of course I like my beef well done, but this recipe is fabulous!!!
I ALWAYS buy the PIZMO’s when I’m buying whole tenderloins. The pre-trimmed tenderloins are just too expensive. It saves you more than just “a few dollars” as Julia suggested. I just bought one couple days ago at sams and the price difference between the trimmed and untrimmed was about $10 a pound. That’s a huge difference. I bought an untrimmed PIZMO that was over double the weight of the trimmed ones for about the same price. And I was able to take all my trimmings from cleaning it up and ground it to make several burgers. Much more economical purchase.
These new episodes just feel more relaxed to me while still retaining the informative test-based approach that I think people have come to expect from The Test Kitchen. In the past, I would watch The Test Kitchen from time to time, taking random bits of information to help add finesse and precision to my cooking. Now, I can't imagine my culinary life w/o The Test Kitchen. I learn something new from every episode, and I think they are growing and progressing nicely instead of getting stuck in just rotely repeating recipes and facts which can become dull and bland at times. But anyway, yeah, I'm enjoying America's Test Kitchen more than ever tbh. :)
Can you guys (or have you already) review/evaluate aftermarket “flavorizer” grill diffuser bars? I don’t want to get a whole new grill...but an easy upgrade would be nice!
I lived in Morocco and chermoula doesn't look like this. It is a mixture of herbs and lemon zest and a bit of turmeric to rub on two things like chicken and then they are cooked that way it is not used as a sauce in Morocco and it is not added at the end. It is not used with beef or lamb either. It's pretty much just a chicken and fish seasoning. When I was married in Morocco there had to be 300 whole chickens rubbed in this waiting to be cooked that night! I have two albums of photographs and I'm going to see if I can scan them up into the phone.
The bacon trick is what I do with chicken skin when I want grilled skinless breasts. Remove the skin from bone-in breasts throw the chicken skin on the grill with the chicken and you will get the fat dripping down and giving the breasts a more smoky flavor.
Well I have to guess that Lisa didn't tell us the name of the $8.00 stirrer thingy because it wasn't OXO. And, as usual the temp was right on the money, or 1 degree off. I find that amazing on every show. Good to see Ben though.
There has been concern over the health risks of using wire brushes on the BBQ. I have started using long-handled hard plastic scrubbing pads. I dip them in water before scrubbing the hot grill, and the steam generated helps loosen any crunchy bits stuck on the grill.
It is hard for the consumer to tell the difference. Its a health&safety issue with serious consequences www.cbc.ca/news/canada/nova-scotia/regulations-canada-barbecue-brushes-wire-bristle-1.4635162?cmp=rss
Fake news. Real people know how to tell the difference just by looking at it. Internet consumerists might have trouble, but people grounded in reality are proficient enough to tell the difference.
For the price you can get box full of beef shanks, oxtail, marrow bones, chuck steak, skirt steak, and flank steak. I just put in an order with my butcher that will make 12 meals for a family of four for 200$. Similar to the cost of a chateaubriand. If youre on this channel I'll bet you can cook ....a highly skilled chef's osso buco will be better than his chateaubriand! If you can't cook rely on a premium cut for a safe win.
Weber grills are good but Adam is not telling the truth. The lids is NOT double layered on that one at least. I know this because I have built hundreds of them for Lowe's Home Improvement over a 15 year span. Also the body of the grill is guaranteed for 25 years. It cracks or breaks, contact the place and have them give you the local rep from Weber number and they will replace the body. Love this video and others from ATK/CC. Thank you.
Whatever drips on the hot coal will form interesting compounds that causes cancer. Which means that you want either the heat from above or from the side.
Wait! 200°?? I like a blush of pink and it is now and has been for a long time safe to do that with pork. I would never take pork to 200°. I guess that's just me
This is a video that begs a few questions. Why spend $100 for only 3 lbs of flavorless meat? Even if you have all the money in the world, you can spend it more wisely. Why buy a gas grill when you can use your oven for a more controlled effect? If you want to grill, use wood charcoal. Why use over wet fruit for a soggy upside down cake? If you like pears, bake a French tarte.
I lived in Florida from 2004 to 2006 and endured 4 hurricanes. I would never get a Grill without a side burner. Had many days without power if not for the grill.
You could always pack a camp stove in your emergency preparedness kit. That way you could still use the stove even if the grill got damaged in the storm.
I lived in Hollywood, Florida. Loved the house but hated everything else. I felt they nickle and dimed me for everything while there. Since we left they haven't had a hurricane since.
Selenia Rivas-Sharma Thanks for your reply! My wife and I have been considering retiring to Florida but not sure where. Doing a lot of education before on-site exploration. But we are life-long Northeasterners and beautiful weather aside, we're not sure about how easy a cultural change it would be to adapt to and have no sense of quality of healthcare which is excellent where we live. (Suburbs of Philadelphia).
keep in shape the piece otherwise it will look ''funny' & ogly you can also (I do this some times) introduce inside meat other foods like long sticks of carrots, picket, or long stick of ham etc.... that is the way we do it in Spain (my mother did)
It's not just about looks, though -- it's also about even cooking. Tying the roast helps to make it an even thickness all over and keeps it that way. Otherwise, when you heat it, it might try to draw up where the middle is bulging out and thicker. You'd have to cook it longer for the middle to get done while the ends got overdone.
STONE PHILLIPS Not everyone was raised by foodies or people who know how to cook. Some of us were raised on overcooked meat, so medium is far too raw for us to enjoy.
Stacy M cilantro tastes like soap for a very small percentage of the world due to genetics for them it tastes gross and it ruins foods for them. But for most people cilantro tastes very good and they love it and since it’s good for you and helps with detoxification it’s not only tasty but healthy. So the cilantro was great it’s just that your genetics make cilantro taste disgusting for you. If you also don’t believe me just look up “ why does cilantro taste like soap “ and you might find some informative videos. Basically just blame your genetics rather than complain about the recipe itself.
that toast test is a rip off from BBQ world placing biscuit dough on grill or smoker to find hot spots and cools spots, old news also, stop calling gas grilling BBQ, it pisses us off
I am unsub'n to your channel, the content has been so over done and scripted it makes it appear to be really, really bad T.V content. Really poor chemistry and these women (the 2 new blondes in particular) do not seem to know very much about the things they are saying.. just altogether terrible now.
well I desagree with you. they really know what they are saying since they have been o TV cooking channel for more than 20 years. and in their lessons they tray for hours which is the best way with better taste of their recipes.
I know what you’re sayin’. The guy with the bowtie had a natural charm and was a compelling storyteller. These guys seem to know what they’re talking about, but it’s just not interesting to watch.
Really enjoy having Dan in the kitchen! Intelligent, very cute and the guy can cook; what’s not to love? ❤️
instablaster.
You all are killing it!!!! Your knowledge is priceless. Thank you thank you. Again so many people on RUclips just copy others and add more nonsense you are originals with how too and whys. Well done!!!!!!!! This will be on my summer menu 😍
I usually bake a pear and apple pie for holiday deserts and my wife loves upside down cake. I think this will make a beautiful compromise.
That sounds delicious! You could even use pears and apples together or make a separate pair and a separate Apple upside down cake. If you like blue cheese at all that goes magnificently with an upside down pear cake and of course an aged cheddar would go well with the Apple. Ice cream also does very well! LOL :-)
I’m making it for the second time! The flavor of this cake is out of this world! Thank you so much for sharing it. Love you guys from America’s Test Kitchen. You teach us not just to cook recipes but enjoying every step of the way! 👍👍
"We're here, in Boston"
I melted! Erin is so lovely.
Died and gone to heaven upside down pear cake. My heart is singing!!
I've made the Pear Upside Down Cake. It was very good and worth making again. That being said, the cake was far to moist to be made in an 2" deep cake pan without sticking. I made mine in a spring form pan and it worked perfectly.
This Walnut upside down pear cake is fantastic. It reminds us on a European Cake. Thank you test kitchen, for all the wonderful recipes.
I really look forward to making that upside-down cake. It looks delicious!
Dan looks sooooo good in the dark blue, yummy 😋
May I ask why you try to scrape up fond with a wooden spoon? You have 1/8 inch touching the pan. I use a flat edge wooden spatula so I can scrape up a lot more. Also great for wite sauce and gravy to keep from sticking.
I’ll take the burnt up cut off end piece. Crispy and flavourful. 🐮
That pear walnut cake looks pretty interesting! I've eaten a lot of pineapple upside down cake, which I ❤😍
great cake, I will like to make it. and the beef it looks fantastic. Thank you.
Boss or dessert pairs have a lot less water so it makes sense. I've been making pear upside down cake for a very long time I also did an apricot and a plum upside down cake. Really any firm stone fruit can be used. Pears another stone fruit but they're their own sort of category.
The pear-walnut cake looks amazing. Might give it a try.
Looks fantastic
I love pears and walnuts. Lets toast the flour and walnuts first before we make the walnut flour for a more nutty flavor. That roast...!!! Of course I like my beef well done, but this recipe is fabulous!!!
I ALWAYS buy the PIZMO’s when I’m buying whole tenderloins. The pre-trimmed tenderloins are just too expensive. It saves you more than just “a few dollars” as Julia suggested. I just bought one couple days ago at sams and the price difference between the trimmed and untrimmed was about $10 a pound. That’s a huge difference. I bought an untrimmed PIZMO that was over double the weight of the trimmed ones for about the same price. And I was able to take all my trimmings from cleaning it up and ground it to make several burgers. Much more economical purchase.
I like that they're trying a new style on America's Test Kitchen. :)
"ME TOO"
What style would that be? It's the same show, still as good, only no Chris.
These new episodes just feel more relaxed to me while still retaining the informative test-based approach that I think people have come to expect from The Test Kitchen. In the past, I would watch The Test Kitchen from time to time, taking random bits of information to help add finesse and precision to my cooking. Now, I can't imagine my culinary life w/o The Test Kitchen. I learn something new from every episode, and I think they are growing and progressing nicely instead of getting stuck in just rotely repeating recipes and facts which can become dull and bland at times. But anyway, yeah, I'm enjoying America's Test Kitchen more than ever tbh. :)
Can you guys (or have you already) review/evaluate aftermarket “flavorizer” grill diffuser bars? I don’t want to get a whole new grill...but an easy upgrade would be nice!
I think I mght give the pear upside down cake a try.
Dan's the best!
Apple and cranberry upside down cake is also very delicious and appropriate for the holidays. :-)
Great info, thanks
I lived in Morocco and chermoula doesn't look like this. It is a mixture of herbs and lemon zest and a bit of turmeric to rub on two things like chicken and then they are cooked that way it is not used as a sauce in Morocco and it is not added at the end. It is not used with beef or lamb either. It's pretty much just a chicken and fish seasoning. When I was married in Morocco there had to be 300 whole chickens rubbed in this waiting to be cooked that night! I have two albums of photographs and I'm going to see if I can scan them up into the phone.
The bacon trick is what I do with chicken skin when I want grilled skinless breasts. Remove the skin from bone-in breasts throw the chicken skin on the grill with the chicken and you will get the fat dripping down and giving the breasts a more smoky flavor.
I love Julia's "oh that's good" laugh. It sounds like she's plotting world domination.
I want to try the pear cake, can't wait!
Pear-walnut upside down cake begins at 13:01.
Thanks for the bacon tip
Excellent video combination!!
$29.08 in Canada for that spoonula. For $8.00 USD I would buy it.
You are welcome
Well I have to guess that Lisa didn't tell us the name of the $8.00 stirrer thingy because it wasn't OXO.
And, as usual the temp was right on the money, or 1 degree off. I find that amazing on every show.
Good to see Ben though.
Perfect way to prepare !
English walnut. I have Black walnut trees in the backyard. I don't think English walnut make it into the house except for holiday season nut mixes
There has been concern over the health risks of using wire brushes on the BBQ. I have started using long-handled hard plastic scrubbing pads. I dip them in water before scrubbing the hot grill, and the steam generated helps loosen any crunchy bits stuck on the grill.
Dave Chapman yep, people find little wires in their food. ATK should do a product comparison of best grill brushes,
Metal is fine as long as you use a quality brush. They don't come apart.
Yeah.... if you don't know how to tell the difference between a cheap piece of crap and a real wire brush.... then you should stick to the stove.
It is hard for the consumer to tell the difference. Its a health&safety issue with serious consequences www.cbc.ca/news/canada/nova-scotia/regulations-canada-barbecue-brushes-wire-bristle-1.4635162?cmp=rss
Fake news. Real people know how to tell the difference just by looking at it. Internet consumerists might have trouble, but people grounded in reality are proficient enough to tell the difference.
Drinking game: every time dan explains something, take a shot
looks good
Yummy
For the price you can get box full of beef shanks, oxtail, marrow bones, chuck steak, skirt steak, and flank steak. I just put in an order with my butcher that will make 12 meals for a family of four for 200$. Similar to the cost of a chateaubriand.
If youre on this channel I'll bet you can cook ....a highly skilled chef's osso buco will be better than his chateaubriand! If you can't cook rely on a premium cut for a safe win.
Weber grills are good but Adam is not telling the truth. The lids is NOT double layered on that one at least. I know this because I have built hundreds of them for Lowe's Home Improvement over a 15 year span. Also the body of the grill is guaranteed for 25 years. It cracks or breaks, contact the place and have them give you the local rep from Weber number and they will replace the body. Love this video and others from ATK/CC. Thank you.
There is clearly a slight grey band!
can you use pineapple or apple instead of pear for this cake?
yes
I think those grates on the Weber are upside down. You'll be disappointed if you cook burgers on the pointy side.
Holy moly, the whisk that was $6.95 is now $25 if you follow that link. Bargain no more.
May I have two slices please?
Whatever drips on the hot coal will form interesting compounds that causes cancer. Which means that you want either the heat from above or from the side.
Well then stop grilling -- you're either broiling or baking.
the gas grill portion of this... I've seen it before. Was it re-used, older content?
Interesting, I didn't even know that some grills come with heat diffusers.
Sous vide the tenderloin to around 130, then brown in butter. No grill need be involved.
Sweet
He needs to watch a video on how to tie a piece of meat. Check it out on RUclips to see how it's done correctly. Takes about 3-4 times to get it down.
Wait! 200°?? I like a blush of pink and it is now and has been for a long time safe to do that with pork. I would never take pork to 200°. I guess that's just me
I really don't miss whinyassed Chris.
This is a video that begs a few questions. Why spend $100 for only 3 lbs of flavorless meat? Even if you have all the money in the world, you can spend it more wisely. Why buy a gas grill when you can use your oven for a more controlled effect? If you want to grill, use wood charcoal. Why use over wet fruit for a soggy upside down cake? If you like pears, bake a French tarte.
Wouldn’t it be a good idea to buy the untrimmed version and use that fat instead of bacon?
I lived in Florida from 2004 to 2006 and endured 4 hurricanes. I would never get a Grill without a side burner. Had many days without power if not for the grill.
You could always pack a camp stove in your emergency preparedness kit. That way you could still use the stove even if the grill got damaged in the storm.
in 2006 I moved out of Florida to New York. still here but still won't buy a grill without a side burner. Thanks anyway!
Did you like Florida? Where did you live?
I lived in Hollywood, Florida. Loved the house but hated everything else. I felt they nickle and dimed me for everything while there. Since we left they haven't had a hurricane since.
Selenia Rivas-Sharma Thanks for your reply! My wife and I have been considering retiring to Florida but not sure where. Doing a lot of education before on-site exploration. But we are life-long Northeasterners and beautiful weather aside, we're not sure about how easy a cultural change it would be to adapt to and have no sense of quality of healthcare which is excellent where we live. (Suburbs of Philadelphia).
Rare isn't that almost raw ?
So is the test kitchen in New York?
Guy Woodward jr Boston
baking soda helps with browning but really messes with the flavours
I prefer my meat cooked, my cousin loves her meat, still mooing.(shudders)
What is the name of the Cilantro Sauce?
@@roydavidson2491 Chermoula
Where's Lisa McManus?
I want that pie in my belly!
What do the strings do?
keep in shape the piece otherwise it will look ''funny' & ogly you can also (I do this some times) introduce inside meat other foods like long sticks of carrots, picket, or long stick of ham etc.... that is the way we do it in Spain (my mother did)
medinalba Ah, I see, thank you
It's not just about looks, though -- it's also about even cooking. Tying the roast helps to make it an even thickness all over and keeps it that way. Otherwise, when you heat it, it might try to draw up where the middle is bulging out and thicker. You'd have to cook it longer for the middle to get done while the ends got overdone.
👍🏻
Dan ignores dumb pun and gets down to business! 👍
you had me right up until the grill. "where's the WOOD"
This feel like an infomercial from the early 2000's.
I'm the 1000th view...dang I'm good
Sacrifice a Bacon? Noooooooo... lol
Maybe it's still edible/usable? At 6:45 it doesn't _look_ totally burnt to a crisp.
"1/4 tsp of cayenne" and the presenter goes "Whoa!". Seriously, you people.
I like it a little more done then that,instead of 50 minutes i would leave it in about 1 hour for medium a little longer for well done.
THarrison004
Nobody should ever eat beef well done.
-said no one ever
STONE PHILLIPS Not everyone was raised by foodies or people who know how to cook. Some of us were raised on overcooked meat, so medium is far too raw for us to enjoy.
Let me say if you're eating well done you might as well eat leather. I like it medium - which is about 140F. It's awesome.
why waste a tenderloin on doing it well done, just get an old boot
Did I mention I don't like you anymore? Just kidding, just really really jealous... :)
I dont like the 1980s theme we have going on.....
I bought a flat whisk . . . I don't like it.
Oy, the first recipe lost me at the giant wad of cilantro. That stuff tastes like Ivory soap smells. WHY?!
Stacy M cilantro tastes like soap for a very small percentage of the world due to genetics for them it tastes gross and it ruins foods for them. But for most people cilantro tastes very good and they love it and since it’s good for you and helps with detoxification it’s not only tasty but healthy.
So the cilantro was great it’s just that your genetics make cilantro taste disgusting for you. If you also don’t believe me just look up “ why does cilantro taste like soap “ and you might find some informative videos. Basically just blame your genetics rather than complain about the recipe itself.
Calm your tits.
I do enjoy your video's but I skip any video longer than 14 minutes. Please keep the videos short please?
"There is no grey layer at all". Literally half an inch.
It's a shame you ruined that beautiful tenderloin with that nasty green soap sauce. How about sauces for people that hate cilantro??
I'm sorry, I would not pay $100 for that dry looking piece of meat!
That’s not how you tie a roast
waste of bacon
that toast test is a rip off from BBQ world
placing biscuit dough on grill or smoker to find hot spots and cools spots, old news
also, stop calling gas grilling BBQ, it pisses us off
First
I am unsub'n to your channel, the content has been so over done and scripted it makes it appear to be really, really bad T.V content.
Really poor chemistry and these women (the 2 new blondes in particular) do not seem to know very much about the things they are saying.. just altogether terrible now.
well I desagree with you. they really know what they are saying since they have been o TV cooking channel for more than 20 years. and in their lessons they tray for hours which is the best way with better taste of their recipes.
Thanks for sharing your feelings and don't let the door hit your ass on the way out.
Bye.
I know what you’re sayin’. The guy with the bowtie had a natural charm and was a compelling storyteller. These guys seem to know what they’re talking about, but it’s just not interesting to watch.