Ask the Test Kitchen with Jack Bishop and Julia Collin Davison

and I'm actually pretty much never invited - people are scared to cook for me yeah I could be scared to cook for you I get in here for drinks a lot hi I'm Julia Colin Davison hi I'm Jack Bishop and welcome to ask the Test Kitchen we asked you guys to find the oldest craziest cooking miss out there and ask us are they true or are they false we're here to confirm or dispel let's tackle on one by one let's go this one's okay should I let steaks come to room temperature that is a good one primarily because we've changed their minds we used to say yeah because it makes sense you have a steak resting at room temperature it'll see you're more easily and you won't get that gray band but we did a lot of testing on this and found that you know your average one inch steak if you pull it out of the fridge it's roughly 42 degrees you let it sit on the counter for an hour raises maybe 10 degrees two hours maybe 20 degrees which mind you is in the danger zone according to the USDA that means bacteria can really grow which can make you sick and more importantly we found that doesn't matter when you cook it if you take those room-temperature steaks that really aren't room temperature and you sear them next to a steak that's from the fridge it doesn't really show a difference so in the end no don't bring your steaks room temperature one also additional danger besides the food safety is that if you leave the steak out on the counter you know kind of sweat your dog's gonna eat it that's the other well your dog my dog is way too little to do that your dog definitely is eating that don't like you know the steaks one of the key things you should be doing is patting the meat or any proteins dry before you cook them and I also you know the state kind of sweats a little on the steak you know on the counter and then people throw it in the pan and then it steams rather than Browns and so it encourages bad behavior in cooks and dogs all right here's one feel okay I have a feeling you know this one people say you shouldn't eat the skin of he way now if anyone would know this it would be you oh I've never eaten a Kiwi skin oh I didn't make you this game okay I'm told it's like eating a peach it's just a little fuzzy yeah it's like an heirloom piece you know it's actually pretty thin skin you like scrub all those little hairs off yeah I mean so I will typically cut it in half and just scoop it out and get rid of the skin but if I have eaten the skin I just wash it well slice it and it's it's fine I mean it's like is it really that much different than apple skin or a pear skin which it has some that texture well it must increase your fiber and take tremendous it's like all right so that's our your turn oh this one is from Todd geese Thank You Todd can i buy skim milk and heavy cream and recreate the whole dairy spectrum of all kinds of recipes oh the dairy spectrum it's a pretty rainbow haha you know I've never thought about that of course you could you just have to know your ratios of obviously milk fat for the variety of dairy see of skim milk form 70 percent whole half-and-half whipping cream heavy cream but right if you add the if you have the extreme dairies of course you could mix them I want to do that chart that's not interesting the chart is on Cook's Illustrated and I the tarts also here well so you're right Julia so you know whole milk is around 4% and so if you take an eighth of a cup of heavy cream which is around 36% and then mix that with skim milk if you do the math you end up with 4 percent milk fat okay there and that's what your what's like what's the target and then how are you gonna get there Wow it's the ratio it's a ratio and so you know if you're gonna use half and half and skim milk you're gonna need a lot more half in half if you're trying to replace whole milk then if you're using heavy cream and so just knowing that you know obviously 1% 2% milk I think we know how much milk fats and their whole milk is around for half and a half is between 10 and 18 like cream is 30 and heavy cream is 36 percent milk fat so the charts on our website it's the chart now the thing about this is you have to stock skim milk in your fridge which for me is not a problem I love drinking skim milk ice cold glasses but many people are like Oh milk you skim milk I know I use low-fat milk alright my turn okay alright well this is right up your alley because it's about cooking pasta and so those you don't know Jack studied cooking in Italy right in the basement of some amazing woman's house I'm thinking of you with chains around your ankles you know it was really lovely it was a Tuscany it was in Florence you know is like think of me with wine bottles yes that sounds lovely anyway so here's here's a pasta cooking question for you what's the best Oh was it which is best to keep boiling pasta from sticking salt butter or olive oil and that's coming from si Brown um none of the above yep so let me answer this one you know that fat will keep the pasta from sticking but then the fat coats the pasta and the sauce slides off and so you end up with sauce at the bottom of the bowl rather than attached to the noodles the key to preventing any pasta from sticking is use lots of water that's why the recipes call for four quarts of water from pound of pasta and stir pretty often especially in the beginning you know it's less likely to stick in those last couple of minutes but in those first couple of minutes you know put wooden spoon or spatula in for five seconds every 90 seconds yeah um you know for the first three or four minutes and then it's less likely to stick and so but a lot of water a lot of water a big pot and high heat you want that water to come back to a boil as quickly as possible to set those starches on the outside and I've always wanted to get one of those pokers I've never have a poker do you know the spot the pasta poker so Julia Child back and they have this I was cast iron poker that she would put in the fire and then when she would add the pasta to the water to bring the water back to a boil really fast should stick that iron poker in the water oh it looks so dangerous I still want one now all right question for you this one comes from Elana hard-boiled eggs are easier to peel if you add vinegar to the water true or false you know I'm tempted to say false but but this is why because boiling eggs is not how you're supposed to cook eggs if you want to peel them fast you have to steam them now if you are boiling eggs if you add a little vinegar to the water will it make them easier to peel I'm not sure I just don't think so you have to have a ton of vinegar basically you're raising the pH and say you're changing or you're changing the pH of the water to help cook that thin film underneath the shell so you have the shell if any of that in film and then you have the egg and so the idea is that thin film is what's so sticky and prevents you from getting the shells off so the best way is to use extremes extremes in terms of temperatures steam them it's the oddest you can get with waters 112 steam them and then plunge them immediately into ice water so what you're doing is you're cooking that egg white as quickly as possible so it coagulates and it pulls away from the show really quickly so that skin sticks to the shell and then it slides right off yeah and one refinement and I know that our colleagues have proven this on the Cook's Illustrated team is to actually put the eggs in the water what it's already steaming so that you get that immediate shock of cold eggs and hot steam which helps draw that membrane away from the shell and that if you were to put the steamer basket together and then turn on the water you know you it doesn't get that shock factor and so cold eggs hot water and you know we steam our hard-boiled eggs otherwise known as hard steamed eggs hard cooked hard cost yes because they're not boil any more yeah this is who so this is a controversial one I feel like are we going to disagree I doubt it you know this is controversial because the topic of msg is so controversial and so this is from Lee black who has a really lovely picture it looks like except Billie I don't know wait a second no oh that's David Bowie put somebody else's picture picture ok so Lee black says I know y'all have y'all have tackled it before but I think another round of MSG isn't gonna do anything to you but tastes good but be timely alright do you agree msg does nothing to you except make things taste good agreed that so you know where we are in agreement here about this one and so you know the two back up to how this became a myth and why it's not true you know there was this thing in the media about headaches being related to eating foods with MSG and it turned out it was not the stir fries or anything like that it was like mold growing on the white rice so it had nothing to do with the msg and so MSG makes things taste more savory it said naturally compare occurring compound the same compounds that make Parmesan delicious portobello mushrooms tomato paste are in msg so you know a little goes a long way now that said do you stock msg in your own home pantry yeah I don't know that I use it very much but yeah I've got a bottle in the back somewhere you know I think I've made a couple of recipes over the years it's not in heavy rotation yeah you know I think the underlying principle of making food well seasoned with salt with pepper with acidity with fat there's fresh herbs is really important but there's no reason to be scared of MSG right all right so find something that we disagree about I mean I'd say here we're not gonna disagree about this one but I love this question Pilate Jones says what name first off yeah should you wash your meat before you cook it not you don't even think about washing your meat Pilate Jones so a couple things to think about one mooster prevents browning and so if you want you to meet to brown don't get it wet you actually want to Pat it dry thoroughly to get away any of that extra moisture the other thing we found in particular with poultry is that when you wash me you get the bacteria everywhere rather than just carefully patting it dry and keeping the bacteria in one place on a cutting board that you can then wash once it's in the sink it's on everything so don't wash the meat yeah when I go to like somebody's house for dinner and I'm actually pretty much never invited people are scared to cook for me yeah I could be scared to cook for you I get in here for drinks a lot you know dinner's high stakes but if I see somebody washing a chicken and I'm just thinking it's like not only all over their sink but it's splashing up on the counter on your salad spinner on your wine glasses right next to you no don't don't do it I mean first of all that chicken has been washed so many times before it got to your house you don't really want to know what have what happened to it and what do you think you're really doing here I mean it's not cooking the chicken properly and reducing cross-contamination by washing your hands washing your cutting boards those are the things here and keep you safe washing the chicken and washing the steak she said the steak is not going to brown that's not gonna help okay all right so your turn no I do that question I don't know well see what happens this is what you write me over for drinks okay oh are you a you an onion crier I'm gonna ask you this one you cry I yes I am such so I did a really good one on my adult daughters last time they were both home I called them in help I need some you know and I was bawling like there was no and there were like what's just chopping onions forget about one onion he's like I think I was making a dish that two pounds of onions like a lot of onions he was just crying everywhere so your question and Kate's shown it looks like she's drinking a nice big Guinness cake that looks good by the way does anything besides onion goggles prevent you from cry when chopping your onion match stick in your mouth chewing gum etc we've tried a lot of these I mean onion goggles if you don't know what onion goggles are they are ridiculous I mean they're like swim goggles with these gaskets I mean you look like a sheer idiot but you will not cry dear I think you look cool contact lenses actually are you know it's about a barrier wearing your glasses like this is a little better but doesn't matter not by much you know whether lighting a candle putting a match match in the mouth it's really dangerous you know your hair is just there yeah we've tested all those things you know they don't really work so if either embrace the crime which is like that's my thing I feel like yeah I mean it's good to have a good cry once if your eyes are on fire that one trick I've learned and if you will also look like a sheer idiot is to simply stick your head in the freezer with your eyes wide open now again you're not gonna look super smart but that cold the cold air on your eyeballs is very soothing yeah and like behind-the-scenes television trick we're more filming you're all freaking see Julia like in our walk in like okay you know I need to I need to go someplace and totally we set these amazing walk in like the new it's like the new yoga room yeah so I'm really interested to hear what you have to say about this cuz I've been thinking about this question myself comes from James Henderson it is better than gas for cooking pizza Oh so the reason why I've been thinking about this is I'm thinking ahead you know warm weather is around the corner and summer is coming and I want to get myself an outdoor pizza so do i yeah and so you the choices are I'm not gonna like build something in oh really I'm starting small small that's a good matter they're portable ones that you can either hook up to gas yeah you can use wood pellets or logs and so it makes it more fun yeah so what do you think about wood or gas for cooking pizza I think personally I think would would be amazing because not only is it way more fun I'm kind of a pyro at heart but also if you think about the flavor that the wood can add in terms of the smoke and smoke is attacted to meats that are wet which is why marinated meats often are smoked and so if you think about the smoke really the flavor impregnating the sauce and the cheese just a little bit even though it cooks quickly that would just be the best I want to believe that it sounds so nice kind of wood yeah my concern and I think some of our colleagues share this and I don't think we've really done this empirically and we probably should is you know the advantages to these outdoor wood-fired or gas powered pizza ovens is that they can get to seven hundred and fifty degrees which is way hotter than what my oven can do and my pizza stone that's good but the cooking time is two minutes three minutes so how much smoke are you getting in two or three minutes well maybe it's not the smoke in the pizza maybe it's the smoke that you're breathing while you're cooking that in that you know idiot there's a certain romance of it I do know that some of the models were you're gonna go this route for these small portable ones you know you have to really cut the wood down small to fit into it as opposed to like you know the big built-in ones where you get somebody to come in because there's no way I'm still laying bricks or doing all of that like with logs that I get because that just seems amazing yeah so there's a workout involved before you get your cheat now this is like chopping wood that's this is turns ascending better and these ovens now were just a couple hundred bucks so as opposed to the Mason work and you know building you know a for thousands and thousands of dollars you can get a pizza oven seems like a really cool kind of gathering outside you know appetizers it's starting small make sense all right this was from Kay hopper talking about does alcohol really burn off when cooked it's a great question yeah this is one of those myths that's mostly not true so if some of it will burn off but rarely all of it the the factors are the following time the amount of evaporation yeah so you know if you're putting a bottle of Burgundy in to make you know and putting the cover on well it may cook a long time but there's not a lot of evaporation you know obviously the strength of what you put in there yeah flambe doesn't really even though it seems like oh it's burning off alcohol actually doesn't do all that much because it's not a lot of time involved it does it does change the flavor dramatically though changes the flavor but there's still alcohol in the dish and so you know if you were cooking for someone who is not consuming alcohol you you should not be using wine and you should be fine other substitutes because you are not going to get all the alcohol off right and we get the question about what other substitutes are there which i think is a good one and basically if you think about adding wine you're adding a siddha tea and you're adding fragrance you're adding aroma or any nuance so think about adding acidity if you're adding white wine maybe think about adding rice vinegar or lemon juice and adding some additional fresh herbs or if it's red wine think about red wine vinegar or something along those lines just to give it a little kick and then fresh herbs for little mark fragrance yeah and then I would if it's a recipe with a lot of wine you know I experiment with you know if you're talking a cup of broth don't replace a cup of wine putting one or two tablespoons of vinegar in yeah you know you know obviously you do not want to use a cup of vinegar in place of a cup of red wine [Laughter] so I like this one it's from fluffy believe that's probably well what is fluffy Oh fluffy is a dog okay so this fluffy the dog would like to know it doesn't matter when you throw your spices into the pot o2 or false myth or not it doesn't matter okay that is false it does matter when you throw your spices in spices it's a question we get a lot lots of lots of things whole spices versus ground spices if you think about it spices are releasing their aroma in their flavour all the time so when their ground there's just more surface area sore loser it more quickly over time whereas whole maintaining it and you grind it as you need but grinding your own spices it's not hard but you know it's a step a lot of people don't want to take which I understand now the other now the next thing to know is that spices fall into two categories basically there's oil soluble in terms of flavor compounds or water soluble that means that the spices will deliver their flavor either more readily in oil or water meant most spices that we commonly think of chili powders all the paprika's and so on cinnamon are oil soluble that means they release it in oil and if you heat that oil up it just makes that flavor extraction happen a little more quickly the common water soluble spices are anything in the onion family so garlic powder onion powder dried onions that sort of thing so want to make sure you add them to the water if you add them early to the pot it's good I could you just have the onions and the oil and you add the spices your flavoring that oil and then that will flavor the whole dish but you have to be careful not to burn the spices when the pots empty so really if you have the spices most only take about 10 20 30 seconds until you smell them then add the liquid in the rest of your ingredients and keep going yeah it's like my favorite example this is if you make chili and you add all of the chili powder and the cumin and the coriander right before the liquid goes in as you said 10 20 30 seconds just so you can smell it or if you wait and add the tomatoes and all the other liquid and then add the spices and it's like it has so much less impact they're like two different chili yeah good one the bad one oh this is a good prep question for you okay if your hands smell like garlic this is from Chad to nail like garlic does rubbing them on something steel actually no no but you know what I love our colleagues so I don't know where this came from but I've done this dozens of times and especially like if I'm doing public demos and I'm doing a recipe with a lot of garlic and I don't really want to smell like garlic the rest of the night wash your hands with mouthwash scope Listerine works it really works I've even done it smell like oh you just got a new neck baking soda will will if you want to make a powder I'm sorry paste rather with a little bit of you know basically washing your hands and baking soda is better but the water and soap doesn't do a great job and none of those things where you touch the metal we've tried done then you know you're touching metal but it's not removed it's not doing a lot that's funny minty jack minty fresh minty fresh let's see oh good one this one is from Karen I'd like to know the difference between garlic salt and garlic powder yeah does it taste different and is there actually salt in garlic salt I love a question I don't actually know the answer I'm hoping you know the answer girl I was thinking I'm just gonna softball it and throw it back to Jack my understanding is that garlic powder granulated garlic is just dehydrated garlic and garlic salt does have salt in mixed with it but I'm gonna have to look that outrageous and we have used garlic powder I know and some Test Kitchen recipes present or breaded coatings you know where we want like agar the coating on fried chicken or chicken cutlets if you use fresh garlic it's going to burn right so but if you do it for that you know you're gonna do a balance reading so you have the flour and then the egg in the breadcrumbs you put the garlic powder in the eggs cuz just before we talked about oil soluble versus water soluble you want to get it into that liquid into the water so it's flavor can move okay all right now I know now you know all right all right let's see sideways so I can see here yeah I know look at the size of our goodness no wonder you wear glasses this is like a vintage this place that's my jeans pockets it's it's ant-sized know I like to tell my my adult children I would be having a nicer foam but I keep on having to buy upgrades for my children Yeah right all of them have gone to hurt my children so you're welcome very much girls all right I am good with fear from Miguel Segovia Segovia okay ah why do you sometimes ask for extra virgin olive oil to sear meats because ATK also Romans recommends not using it in high heat applications in the recipe fennel coriander top sirloin roast they ask for two teaspoons of extra virgin olive oil to a smoking point yes we do yeah I would say busted so here's the logic you are right that you are losing the value of extra virgin olive oil by putting it on extreme heat there's no real bad thing that's gonna happen in terms of the smoke point I mean yeah if you like leave the pan on for a very long time olive oil has a somewhat lower smoke point especially extra-virgin olive oil that and vegetable oils what the reason why we're doing this is mostly for economy of recipe writing in the kitchen and that if you're gonna use extra virgin olive oil later in the recipe you may as well use it at the beginning it's about t 2 2 teaspoons rather than getting out and buying another oil I mean you certainly could probably sear it in vegetable oil but I do all of my cooking I have to oils that I use for everything I have my everyday extra-virgin olive oil and my expensive I'm so much in olive oil and I do all of my sauteing in extra virgin olive oil and I remember when I first started ATK so this was 20 19 20 years ago and I remember we did a test with boneless skinless chicken breasts no seasoning on them and it was in a saute pan and different oils with extra virgin olive oil olive oil canola oil and then like a safflower oil and we also we did this sauteing and also on the grill and blind taste test so we didn't know which was which nobody could tell the difference in the chicken that was sauteed and extra virgin olive oil versus canola or any of the others and on the grill it was even harder to tell because you had that grilled char flavor so it given that I mean really I just there's not gonna be a flavor difference it really comes down to whatever's easier and if the inexpensive extra-virgin olive oil is always out because I'm cooking that's what I'm going to use yeah I would say there is a shopping issue here which is like extra virgin olive oil is made on farms at least the good kind you know vegetable oils are so highly processed that you know they come from factories and so they're all the health benefits of olive oil so it's just easier to buy olive oil I've got the good stuff for everyday use and and high heat cooking and then I'm sorry the regular stuff and then the good stuff for salads and drizzling over finished food yeah well in the inexpensive stuff that we recommend is the California olive growers and it is everywhere I mean it is all the big box stores I've seen at my tiny markets and it's not expensive so all right it's about baking soda so we have two two favorite ingredients at Cook's Illustrated on America's Test Kitchen one is baking soda and so I'm sure jack knows a lot about baking soda so we've done a lot of work with it so here's the question I can I'm sorry I can't say the name but it because I can't read it but the question is does baking soda work with other veggies as it works with onion soda makes the onion soda makes onion sweet or caramelize is it thanks and I know what this was referring to I think it's actually a recipe for sloppy joes that we did recently or something like I think it was sloppy just where we cooked an onion we added a pinch of baking soda just to make that onion break down into a mush really quickly so they weren't distinct pieces in the final mixture and then the question is can you use baking soda for other vegetables in the same wind yeah this is really mostly about accelerating the breakdown of grains and legumes or vegetables so for instance we put a pinch of baking powder when we're cooking polenta because it helps break down the exterior of the grains and allows the water to penetrate faster to reduce the cooking time same thing with you know you can cut the cooking time for dried beans you have to go very slowly just a small amount of baking powder like a lot of our recipes that use it it's like an eighth of a teaspoon maybe a quarter of a teaspoon in this onion recipe you know sloppy joes you want the flavor of the onions but you don't want the texture of the onions at all kids don't want the texture of the onions oh right I'm fine with the texture of the onions and so this really allows them to break down and almost melt into the sauce so that it just looks like it's sauce and meat no onions yeah but I know people have you added similarly a pinch say to broccoli if I'm making broccoli soup or cauliflower for making cauliflower soup any vegetable you really want to break down eventually into a puree yeah it'll speed up the cooking time and make that breakdown process happen a little more quickly interesting Ron so we're gonna stick with onions for a moment this one comes from Linda what about caramelizing onions in an oven we've done that okay so this goes back to Becky Hayes's I know all the recipes in the archives I think it's 2004 2005 2006 Becky Hayes did a recipe for French onion soup where she caramelized the onions in a Dutch oven in the oven and so you make the Fond you scrape it off you make the Fond but by doing it in the oven it was just hands-off and it was a little easier I mean it's like making a roux for gumbo you can do it on the stovetop or you can do it in the oven oven takes a bit longer but it's more hands-off and if you're doing a big volume of onions a pot of onions for soup the hands-off method is great so when you cook a batch of food what do you do to keep it different every meal day yes cooking for one so this is a topic that we've been asked about a lot over the years and we never really tackled a book until recently and that'll be coming out and so we did how do you make the same ingredient cuz you're gonna cook it different the next day especially it's already cooked so a couple things invest in lots of good containers so that you can freeze things you know something that you if you're having leftovers two weeks later it seems much more exciting that I haven't yet two days later you know and so it becomes this asset rather than this like cure the problem that you're trying to solve is to think about and you know basically my obstacle to freezing you know soups and chilies is not having containers so I now have lots of containers and then you can homely you know whatever that may be um second thing is to really think about components and so that your tonight's roasted cauliflower is going to be the star in a bowl but you know maybe the side dish or in a salad the next night and so that you're really thinking strategically about this and that you're making you know I think especially thinking about bowls and other or salads and how components from one dish can show up in the next one and it's still a different dish because you know you you cooked chickpeas and you you know use them in a bean dish and the next day you're toasting them in the oven and they're the thing that's like the croutons in your salad that's good yeah there's a real transformation you know or like you opened a can of chickpeas even simpler and you used half of a can and then what are you gonna do with the other half so really thinking are there two recipes that allow you to use that ingredient in very different ways so again head of cauliflower just you know think okay I'm gonna make two recipes one on Monday and one on Wednesday and there'd be totally different but I've not had to shop twice yeah also there are a handful maybe 8 or 10 recipes I have just in my archives that use up leftover so stir-fried rice burritos I make hash out of any vegetable and throw an egg on it soup is a big one in my house and so and pasta obviously if you can't turn something and add pasta with more vegetables and meat and suddenly it's a different meal and if you line up four or five of those kind of leftover meals where you take a little bit of something and you turn the you know a hold of a meal with a different focus that's just really heavy yeah and I think that the keys there are for me legumes no chickpeas why might beans roasted vegetables you can you know especially roasted ones where it's like you've baked in so much flavor hahaha there is a question there's one more question here it's a it's a tricky one because I don't even know if it's a question because I didn't know well give it to me let's see because that means there's no answer oh this is by Justin Chris alack quiz Alec okay and I love his his photo is of a really salty looking sea captain with a pipe in it it's a cartoon of a pipe in his mouth okay all right that rare to medium-rare stakes are now our weight this question that rare to medium or steaks are considered the way to cook steaks when the majority like them medium well - well done that it's actually just a way for restaurants to get steaks on the table faster when it's not actually how people like steak oh Justin you're a cranky old pirate aren't you so I'm gonna call you cranky young pirate pirate how about the reason why steaks want to do this and the reason why you may want to be cooking too rare or medium rare is that juiciness is basically a function of internal temperature and that it is a lot easy to turn out a steak is juicy and we perceive tenderness as being related did you see they're different but you know well lubricating piece of meat feels more tender that's been cooked to 130 then one that's been cooked to 150 and that is a lot harder to cook a steak to 150 and not have it be shoe leather yes we actually have gadgets here that determine the texture of meat it has a slide that comes down and measures the resistance on a piece of meat and actually well-done meat gives you more resistance so it's gonna be chewy no I will say there is a solve here if you like your meat more well done is to be thinking about what's that cut like you should not ask for a filet mignon which has almost no fat well done because it's just gonna be terrible yeah but you know a well marbled ribeye or a skirt steak that's cooked to medium ish is actually kind of nice because there's enough fat so you don't miss the extra moisture that's been evaporated by cooking it higher because you've got all that fat to lubricate things so just be careful about what if you really want to have your medium well steak what you're ordering and it better have a lot of fat I'm so what I'm really curious is he thinks most people want their steaks well too well done I don't I didn't I don't know that I believe that then again I have my brother I went out to dinner with him and he's old school and he sat down he ordered steak we all ordered steaks medium rare medium rare but that goes well done we all kind of looked at him like what and he's like what I'm at a restaurant I want them to cook the meat and I was like oh and it was just a view I never had before and I appreciate that not that she was judging because she would never judge her brother she's the little sister pirate please that's all for today I think that's all for dad for Dad yeah you've got more questions you can come to the America's Test Kitchen website and look them up yourself oh and figure out what's a myth and what's true mm-hmm all right I'm pirate Julia con Davison [Music]

Channel: America's Test Kitchen

Views: 426,571

Rating: 4.8759117 out of 5

Keywords: america's test kitchen, americas test kitchen, cooking, cooking tips

Id: 0zKghFPVnpM

Length: 37min 44sec (2264 seconds)

Published: Mon Apr 20 2020