I love everything they do on these broadcasts. Big fan of the show for years and love these vids. Thanks for always explaining every detail I learn more from you folks than anywhere else so many thx
A bit too much jamming it up for my liking. I like a cookie show that goes straight to it and possibly with a little more science behind the recipe and ingredients.
@@supercooled I totally agree about getting right into the recipe! I can't stand those long drawn out videos with people giving their life history! So, when I start seeing that, I just immediately give a 'thumbs down' and move on. Hope you are well y not too bored during this coronavirus that is effecting all of us {in some way or another}....
glad to see good cooking shows like this, here and on create channel. Like what food network used to be in 90's. Now food and cooking channel are useless to anyone trying to learn how to cook, they are just "foodie-tainment", with worthless and disgusting shows like a short fat spiky-haired guy feeding his bloated face all over the country!!
This started (and is) in Boston on PBS. 30 years or so ago, when Cris Kimball had hair. Having grown up with these folks, watching always feels like being back home, smelling the all-day roast or charcoal in the grill. Always absurd how they really test things- lol. I trust 'em 😉❤️👍🌻🌻🌻
I'm an Iowan, and I've never been more grateful--go to just about any grocery store and you'll find beautiful, bone-in, inch-thick chops. Take that, non-Iowans!
I used to have to swallow vinegar ( used balsamic myself) to assuage the cramps in my ankles and lower legs that unknowingly I was getting from my blood pressure medicine. My dentist told me she had cramps from the same BP meds and switched to one that was the same family and cheap and sure enough, when I talked to my doctor and got the new prescription, it worked for me too. I am glad I haven't had to drink vinegar straight since then. I felt your pain there.
I'm watching this during the quarantine. I have corn frozen from the garden last Summer and I have this overwhelming desire to add canned crab. Stay tuned...
Oh my! Those fritters look amazing! My family LOVES any good cornbread & good fritters. Those look like they'll be the very best fritters ever! Thank you, Keith. 😋
Re chopping the onion: the reason for making the horizontal cut(s) first is because if you make the vertical cuts first, the onion will "open up" as you make the horizontal cuts, as seen in your video. If you make the horizontal cuts first the whole onion will stay together, and when you make the vertical cuts the downward pressure against the cutting board holds the pieces in place.
These corn fritters look great although they're considerably more complicated than the ones Bridget made a few years back. I think she served hers with maple syrup eta Found the old, easier recipe CORN FRITTERS Yield: 12 fritters 1 1/2 lbs. fresh corn, husks and silks removed (3 to 4 medium-large ears) 1 egg, beaten lightly 3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons heavy cream 1 small shallot, minced 1/2 teaspoon salt 1 pinch cayenne pepper vegetable oil as needed
I had thin cut bone in country style pork chops grilled on natural hardwood. Tasted like bacon! My Czech neighbors grilled them. Best pork chops I have ever tasted...
I have been looking for a recipe for corn fritters for ever my dad used to make them all the time and that is the one thing I never learned how to make from him can not wait to try the recipe.
I love both the corn fritters, and the pork chops you all have and have to try making the corn fritters myself, and probably with the pork chops at the same time.
If you just can't get over "applesauce" on pork chops, try a yellow curry cranberry apple chutney. Google it, you'll find the recipe on a spice shop site. Once you try it you'll want it on everything. I put it on cheesecake and toast and pork tenderloin... the list goes on.
15:03 To make it easier to cut the corn off of the cob, turn a small bowl over and put it in the bigger bowl. Put the end of the ear of corn on top of the small bowl, raising it from the bottom of the big bowl, so you cut of the corn.
I have silicone drink coaster I put on the bottom of a finger bowl to protect the knife (I am a knife sharpener) and do it over a large bendable plastic cutting board inside a 1/2 sheet pan after grilling the sweet corn outside. Then fold the cutting board to put corn in freezer bags on a bag holder so we have grilled corn all winter. We like it in our chili and soups. We get our sweet corn 1 mile down the road after they post it was just cut.
Great idea with the pork chops. For the reasons you cited the only way I cook them is to briefly sauté thick cuts and then nestle them with sauerkraut, diced apples or applesauce, and honey. Then bake for hours until they fall apart. I’ll try this.
Thanks for the sauerkraut idea. I usually cook a butt roast in sauerkraut, but pork loin is so much cheaper and easier to deal with. I hadn't thought of loin chops. I just use a Dutch oven on the stove top to keep heat down in the kitchen.
You two Ladies are the BOMB when it comes to cooking! The male chef is a little stiff, BUT HE does really know what he's doing! All in all, I LOVE YOUR RECIPES! KUDOS!!!
Great pork dish ladies!!!! MADE THIS TO THE TEE! was awesome! Very surprised how tender it was with no brining. I will keep this recipe in my recipe data base , My wife absolutely loved it. Thank you very much. Regards, Rene & Karen, Sarasota, Florida
Wow! “That’s fire!” Bless her! I REALLY like vinegar but I would NOT do this. Holy moly! This was hilarious and she was completely professional. “I’m buzzing!” Her facial expressions were wonderful and so spot on. Again, God Bless her. The pork chops and corn fritters look absolutely delicious!
These fritters look awesome. I tried to make some just last week and I got the "pancake" version which was dry and tasteless. I can't believe my mom went to this much trouble but hers were always great. I'll try this method soon.
Though the process for making the corn fritters seems long, the end result definitely seems worth the effort. I'm 56 and haven't had decent corn fritters since I was a kid, I am sooo looking forward to this.
Great recipe for corn fritters....amazing pork chops also!! I will be making both soon! Thanks for sharing! It was hard to pay attention to corn fritter recipe when the chef was SO good looking...jus' sayin'😁
My mom always added a pinch of sugar to vinegar to cut its sharpness. Otherwise it will take your breath away. Not surprising those fritters browned so beautifully. Most everything does when fried in enough oil.
No link to sauce recipe?? Fortunately, easy to take notes from the video. Seemed watery at first but it all came together with the parsley and olive oil. Love the sear method for chops and steaks. You win - BEST PORK CHOPS EVER - holy smokes! what a delicious sauce, bet it would be good on eggs/frittata too. Always Sam's Club for boneless double-thick chops - pkg of 6 for $5, cheap.
Ahhhhhh thank God I am old enough to remember growing up in my country of the USA and eating fresh corn! My mom used fresh corn this same way.... In her black skillet with bacon grease.... yummm
I'm glad I havent had an issue with cooking juicy pork chops, my simple seasoning is salt,pepper,garlic powder, sugar. Salt being the main ingredient and little sugar just to help browning
I’ve made this recipe exactly and my family loved it. The only problem is that it was NOT enough. That’s how good it is. I suggest doubling the recipe so they’re not mad at you for not making enough. Let me not forget to mention that the dipping sauce is AMAZING!
I will definitely be making these. I wanted to go through my screen to get a taste!! I will no longer be the old fashioned flour and corn pancake maker. Now for some real corn fritters!!! Thank you!!!
Omg i just made this meal :) , i used chicken instead of pork because thats what i had and i dont like chipotle so i made a roasted bell pepper mayo with the corn fritt err s instead and omg was it all very good and let me tell u super easy !!! Yet its a show stopter meal that will make u feel like a star chef :) i served this with asparagus and salad :) thank you test kitchen , i cant wait to try more recipes
...also tips or hacks when using convection cooking options ie temperature variations, types of cookware that safely go from stovetop to convection or micro/convection combo ovens. Love my cast iron pots & pans but never sure if convection heat can penetrate the sides of cast iron or not. So many wonderful new options now days that we’ve got to master. Thanks 🤗
Am trying those corn fritters this evening - it's end of summer here in Oz and the fresh corn is in my fridge🌽 thanks, it looks like a delicious recipe (I have a kookaburra laughing like crazy outside my window, will give him the meat, me the corn, corny but I actually do have a kookaburra who makes regular visits for strips of steak)! Will give the mayonnaise sauce a miss btw, that looks way too heavy. Am a fan of yoghurt. Some Greek yoghurt, with some seeded mustard and a tiny bit of balsamic vinegar, some spring onion or chives will be my "sauce" 😊
Tosca, I love your idea of the sauce! Corn fritters are a favorite and I’m happy to find a recipe with less flour but a dependence on the corn starch to hold it together! Imagine that corn flavor through and through. Yum!
I grabbed a pan handle that had been in a 500° oven once. BRUTAL. The palm of my hand was sooo burned. I didnt go to the hospital, i should have. I had to keep my hand around a frozen bottle of water for 24 hours, couldn't take my hand off, it was too painful. 😫
May I make a couple video suggestion So? How about tips on how to keep foods like these pork chops or pan seared chicken, etc from overcooking when we are cooking in batches for a family larger than only 2-4 people?
Trying to get this recipe, but without signing up for a newsletter it's not possible. Please fix this feature. I don't want to be slammed with more unnecessary emails.
I cannot eat corn because of the shell, due to dietary issues (Crohn's disease), does this help break that shell down making the fritters that way? Haven't had corn in a veeerrrryyy long time, would love to find something I can eat corn related!
I just tried the corn fritters - and what a good idea that was! The Maple-Chipotle Mayonnaise picked up some needed life with a squirt of lime juice, but the fritters were brilliant exactly as given. (Well, ok, I added a little minced jalapeno, but I do that to many things I probably shouldn't.) About half way through cooking the second batch of fritters, pieces of corn started to explode every now and then. Could someone tell me it that means I had the pan too hot, or something?
I love everything they do on these broadcasts. Big fan of the show for years and love these vids. Thanks for always explaining every detail I learn more from you folks than anywhere else so many thx
Julia and Bridget have great TV personalities. They obviously enjoy cooking, and probably have some awesome blooper reels.
ATK inspires me to cook and bake! Thanks for the full episodes as well as the individual recipes!
It's true, I watch lots of cooking videos but not very many make me want to actually try the recipes out the way Bridget and Julia do.
@@lareinadiondra6027 and don't forget the young guy, he's fun to watch
A bit too much jamming it up for my liking. I like a cookie show that goes straight to it and possibly with a little more science behind the recipe and ingredients.
Karen Rogers the guy with the lip condition? Sorry I’m not sure what the medical term is.
@@supercooled I totally agree about getting right into the recipe! I can't stand those long drawn out videos with people giving their life history! So, when I start seeing that, I just immediately give a 'thumbs down' and move on. Hope you are well y not too bored during this coronavirus that is effecting all of us {in some way or another}....
I absolutely love this RUclips channel. You always have the best recipes and advice. Thank you!!
glad to see good cooking shows like this, here and on create channel. Like what food network used to be in 90's. Now food and cooking channel are useless to anyone trying to learn how to cook, they are just "foodie-tainment", with worthless and disgusting shows like a short fat spiky-haired guy feeding his bloated face all over the country!!
This started (and is) in Boston on PBS. 30 years or so ago, when Cris Kimball had hair. Having grown up with these folks, watching always feels like being back home, smelling the all-day roast or charcoal in the grill.
Always absurd how they really test things- lol. I trust 'em 😉❤️👍🌻🌻🌻
Those Fritters look wonderful, better than any I've ever seen. Love these videos Thanks
I'm an Iowan, and I've never been more grateful--go to just about any grocery store and you'll find beautiful, bone-in, inch-thick chops. Take that, non-Iowans!
Not during coronavirus
Oh man Julia is an absolute TROOPER just drinking straight vinegar for the taste test! LOL
Also still have a HUGE crush on Bridget :3
@@MastersApprentices Well that's not creepy or weird.
@@madthumbs1564 OK cool thanks for the clarification.
Welcome to the salty spitoon, how tough are you
I used to have to swallow vinegar ( used balsamic myself) to assuage the cramps in my ankles and lower legs that unknowingly I was getting from my blood pressure medicine. My dentist told me she had cramps from the same BP meds and switched to one that was the same family and cheap and sure enough, when I talked to my doctor and got the new prescription, it worked for me too. I am glad I haven't had to drink vinegar straight since then. I felt your pain there.
I'm watching this during the quarantine. I have corn frozen from the garden last Summer and I have this overwhelming desire to add canned crab. Stay tuned...
I like your quick review after each segment which is helpful during cooking when you don't have time for the full video.
Great recipes. I'm going to try the corn fritters tomorrow night. Thank you
Oh my! Those fritters look amazing! My family LOVES any good cornbread & good fritters. Those look like they'll be the very best fritters ever! Thank you, Keith. 😋
Beautiful presentation! You have a group of awesome people.
Re chopping the onion: the reason for making the horizontal cut(s) first is because if you make the vertical cuts first, the onion will "open up" as you make the horizontal cuts, as seen in your video. If you make the horizontal cuts first the whole onion will stay together, and when you make the vertical cuts the downward pressure against the cutting board holds the pieces in place.
As a career student - these recipes are absolutely great for people getting more into cooking! :D
I love the science lessons, it takes some of the mystery out of cooking.
Those pork chops were fantastic.. I will be making those and the corn fritters. Thank you.
An informative and light presentation great thank you
I am happy you folks continue to repeat how to cut an onion...I get in the kitchen and always forget....repetition is the key to success..
These corn fritters look great although they're considerably more complicated than the ones Bridget made a few years back. I think she served hers with maple syrup
eta
Found the old, easier recipe
CORN FRITTERS
Yield: 12 fritters
1 1/2 lbs. fresh corn, husks and silks removed (3 to 4 medium-large ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
vegetable oil as needed
Awesome thanks
Thanks!
I had thin cut bone in country style pork chops grilled on natural hardwood. Tasted like bacon! My Czech neighbors grilled them. Best pork chops I have ever tasted...
Great work ladies!
Drooling.... my favorite video from the test kitchen!!!
I love Pepin's quick corn fritter...super simple and quick, incorporating these additional flavors.
I love all of Pepin’s food 😀
Corn fritters!!! Who knew? You folks are the best.
I just cut onions on the lines nature gives you and never horizontal - I get minced onions that way - they are naturally separated by the layers
I always enjoy cooking tips and tricks a great down home recipes. Keep them coming.
I have been looking for a recipe for corn fritters for ever my dad used to make them all the time and that is the one thing I never learned how to make from him can not wait to try the recipe.
I love everything you produce! Thanks for sharing, your videos have made me an excellent cook! My daughter says...”Mom your the best cooker😊❤️”
I love both the corn fritters, and the pork chops you all have and have to try making the corn fritters myself, and probably with the pork chops at the same time.
If you just can't get over "applesauce" on pork chops, try a yellow curry cranberry apple chutney. Google it, you'll find the recipe on a spice shop site.
Once you try it you'll want it on everything. I put it on cheesecake and toast and pork tenderloin... the list goes on.
At our house, corn fritters were always a quick side dish from a can or corn. Now that I'm all growed, I think I'll try this!
15:03
To make it easier to cut the corn off of the cob, turn a small bowl over and put it in the bigger bowl. Put the end of the ear of corn on top of the small bowl, raising it from the bottom of the big bowl, so you cut of the corn.
Also run the back of the knife down the cob to get the corn milk out, it adds to the flavor.
I have silicone drink coaster I put on the bottom of a finger bowl to protect the knife (I am a knife sharpener) and do it over a large bendable plastic cutting board inside a 1/2 sheet pan after grilling the sweet corn outside. Then fold the cutting board to put corn in freezer bags on a bag holder so we have grilled corn all winter. We like it in our chili and soups. We get our sweet corn 1 mile down the road after they post it was just cut.
Great idea with the pork chops. For the reasons you cited the only way I cook them is to briefly sauté thick cuts and then nestle them with sauerkraut, diced apples or applesauce, and honey. Then bake for hours until they fall apart. I’ll try this.
Thanks for the sauerkraut idea. I usually cook a butt roast in sauerkraut, but pork loin is so much cheaper and easier to deal with. I hadn't thought of loin chops. I just use a Dutch oven on the stove top to keep heat down in the kitchen.
Used this corn fritter recipe a few times and it is awesome. I use frozen corn instead though. Great recipe
That's good to know. Finding fresh corn on the cob in January would be a heckuva trick lol
@@Nails_By_Kimberlee Takes more time to reduce the corn puree and for the corn to sautee. Probably because of the extra moisture when thawing it.
You two Ladies are the BOMB when it comes to cooking! The male chef is a little stiff, BUT HE does really know what he's doing! All in all, I LOVE YOUR RECIPES! KUDOS!!!
Great pork dish ladies!!!! MADE THIS TO THE TEE! was awesome! Very surprised how tender it was with no brining. I will keep this recipe in my recipe data base , My wife absolutely loved it. Thank you very much. Regards, Rene & Karen, Sarasota, Florida
I can't believe how much I still learn! New terminology.
Hunkin!
I'll remember that!
I love to see Jack or Adam on your show; I admire them, and you, so much
Wow! “That’s fire!” Bless her! I REALLY like vinegar but I would NOT do this. Holy moly! This was hilarious and she was completely professional. “I’m buzzing!” Her facial expressions were wonderful and so spot on. Again, God Bless her. The pork chops and corn fritters look absolutely delicious!
These fritters look awesome. I tried to make some just last week and I got the "pancake" version which was dry and tasteless. I can't believe my mom went to this much trouble but hers were always great. I'll try this method soon.
Though the process for making the corn fritters seems long, the end result definitely seems worth the effort. I'm 56 and haven't had decent corn fritters since I was a kid, I am sooo looking forward to this.
Great recipe for corn fritters....amazing pork chops also!! I will be making both soon! Thanks for sharing! It was hard to pay attention to corn fritter recipe when the chef was SO good looking...jus' sayin'😁
Can’t wait to try those corn fritters! They look phenomenal M
So what is your conclusion?
My mom always added a pinch of sugar to vinegar to cut its sharpness. Otherwise it will take your breath away. Not surprising those fritters browned so beautifully. Most everything does when fried in enough oil.
I use lard to cook boneless chops seasoning with s&p, rosemary and oregano. Serve with roasted potato wedges. The corn fritters look delicious.
I'm sure the white vinegar tasting was torture for Julia but I enjoyed watching the segment 😂
The corn fritters are beautiful. I think we need to see Keith more. He also made those delicious scallion pancakes.
No link to sauce recipe?? Fortunately, easy to take notes from the video. Seemed watery at first but it all came together with the parsley and olive oil. Love the sear method for chops and steaks. You win - BEST PORK CHOPS EVER - holy smokes! what a delicious sauce, bet it would be good on eggs/frittata too. Always Sam's Club for boneless double-thick chops - pkg of 6 for $5, cheap.
Ahhhhhh thank God I am old enough to remember growing up in my country of the USA and eating fresh corn! My mom used fresh corn this same way.... In her black skillet with bacon grease.... yummm
Tasting vinegar is harsh, but it really is important to taste products by themselves, a good learning experience.
I like the towel method - that silicone grip is too easily overlooked but each to their own
You ladies are great. Love the recipes.
I'm glad I havent had an issue with cooking juicy pork chops, my simple seasoning is salt,pepper,garlic powder, sugar. Salt being the main ingredient and little sugar just to help browning
Julia makes the best faces when she does tast tests!!
I’ve made this recipe exactly and my family loved it. The only problem is that it was NOT enough. That’s how good it is. I suggest doubling the recipe so they’re not mad at you for not making enough. Let me not forget to mention that the dipping sauce is AMAZING!
great job ladies. thanks for all your, and your staffs, hard work.
I'm loving this channel!!! ❣ I'll definitely be making the corn fritters!!!
Great video ladies, the only thing better than watching the vid was preparing the pork chops and fritters in our kitchen. Oh, it's so good.
I will definitely be making these. I wanted to go through my screen to get a taste!! I will no longer be the old fashioned flour and corn pancake maker. Now for some real corn fritters!!! Thank you!!!
I've made their old recipe for corn fritters and now I'm gonna try these.
That sure looked good. Thanks for sharing.
Thank you for teaching the proper finish temp for pork chops.
That has more to do with how juicy those chops are than thickness OR brining.
Excellent recipe.
Love watching you both you are such a joy to watch
Can’t wait to try these.
GREAT SHOW
Omg i just made this meal :) , i used chicken instead of pork because thats what i had and i dont like chipotle so i made a roasted bell pepper mayo with the corn fritt err s instead and omg was it all very good and let me tell u super easy !!! Yet its a show stopter meal that will make u feel like a star chef :) i served this with asparagus and salad :) thank you test kitchen , i cant wait to try more recipes
Great recipes
He can cook anything he wants 😁
...also tips or hacks when using convection cooking options ie temperature variations, types of cookware that safely go from stovetop to convection or micro/convection combo ovens. Love my cast iron pots & pans but never sure if convection heat can penetrate the sides of cast iron or not. So many wonderful new options now days that we’ve got to master. Thanks 🤗
Can you use frozen corn kernels instead???
Yes
No
Of course.
That’s I that like saying do I have to use a stove.
Am trying those corn fritters this evening - it's end of summer here in Oz and the fresh corn is in my fridge🌽 thanks, it looks like a delicious recipe (I have a kookaburra laughing like crazy outside my window, will give him the meat, me the corn, corny but I actually do have a kookaburra who makes regular visits for strips of steak)! Will give the mayonnaise sauce a miss btw, that looks way too heavy. Am a fan of yoghurt. Some Greek yoghurt, with some seeded mustard and a tiny bit of balsamic vinegar, some spring onion or chives will be my "sauce" 😊
Tosca, I love your idea of the sauce! Corn fritters are a favorite and I’m happy to find a recipe with less flour but a dependence on the corn starch to hold it together! Imagine that corn flavor through and through. Yum!
Whole other level of corn fritters thanks so much.
Sounds great
They sell those at Costco already cut and that thick
I'm thinking about roasted corn on the cob or even Mexican street corn. Anyway it all sounds great.
You guys rock!!!
For many years, this has been my favorite culinary show...still is. They make me see the mediocrity of most of the Food Network chefs.
Are the roasted peppers for the pork chop sauce from jarred?
I want to try those corn fritters omg those look great but what else besides maple syrup can I use in sauce not a fan of maple syrup????
Maybe honey?
Perle Demenia thanks, good suggestion 👍
I always enjoy watching ATK. 🙂
Great job ladies👏👍
I grabbed a pan handle that had been in a 500° oven once. BRUTAL. The palm of my hand was sooo burned. I didnt go to the hospital, i should have. I had to keep my hand around a frozen bottle of water for 24 hours, couldn't take my hand off, it was too painful. 😫
I think im in love with Julia
May I make a couple video suggestion So? How about tips on how to keep foods like these pork chops or pan seared chicken, etc from overcooking when we are cooking in batches for a family larger than only 2-4 people?
Trying to get this recipe, but without signing up for a newsletter it's not possible. Please fix this feature. I don't want to be slammed with more unnecessary emails.
Great corn fritter recipe!
The pork was amazing !
I have celiac and I love your recipes that are naturally GF. But could you do a show on celiac or low carb?
What can you use instead of a food processor if you don't have one
I beat the egg whites in the corn fritter batter to stiff peaks and fold it in, it gives a crisp and fluffy texture
Can you do the same with bone in center cut pork chop?
Can these be prepped ahead of time and then frozen and cooked from frozen?
what can I use besides chipotle witch I dont much like , can I use roasted bell peppers or abobo sauce
So would the Holland House vinegar be good for when you want to increase the acidity of a dish a bit without adding much extra flavor?
OMG that vinegar tasting...ROFL. Best episode yet!!
I've found that pepper added before cooking meats gets bitter.
I cannot eat corn because of the shell, due to dietary issues (Crohn's disease), does this help break that shell down making the fritters that way? Haven't had corn in a veeerrrryyy long time, would love to find something I can eat corn related!
I just tried the corn fritters - and what a good idea that was! The Maple-Chipotle Mayonnaise picked up some needed life with a squirt of lime juice, but the fritters were brilliant exactly as given. (Well, ok, I added a little minced jalapeno, but I do that to many things I probably shouldn't.) About half way through cooking the second batch of fritters, pieces of corn started to explode every now and then. Could someone tell me it that means I had the pan too hot, or something?