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America's Test Kitchen/Cook's Country

ttoommyy Dec 27, 2011 12:17 PM

I love watching these shows. Many of the things they make look delicious. I find Bridget Lancaster and Julia Collin-Davison very likable and perfect foils for the reserved nerdiness of Christopher Kimball. I think a lot of their tips and tricks are useful in the kitchen. I love learning the science behind cooking and baking. But...

I have never once made anything I have seen on the show. Why? Because they eventually take all the fun out of cooking by adding so many extra steps and being so damn perfect. I finally realized I like the show as pure entertainment. But as inspiration for cooking? Not a chance. Anyone else feel this way?

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    phantomdoc RE: ttoommyy Dec 27, 2011 12:42 PM

    These are basically the only shows I actually cook from. Salting meat a day in advance of roasting or broiling has been the biggest improvement to my food.

    11 Replies
    1. re: phantomdoc
      ttoommyy RE: phantomdoc Dec 27, 2011 12:49 PM

      "Salting meat a day in advance of roasting or broiling has been the biggest improvement to my food."

      OK, I can see doing that. But sometimes they take a basic thing like making banana bread and add so many extra steps that I just couldn't imagine doing all that extra stuff just to wind up with...banana bread! lol

      Now, take a show like "Essential Pepin" or Pepin's "Fast Food My Way" and I wind up making something from almost every show. His way of cooking is so straight forward. And although he is using techniques he borrows from classical French cooking, you would never know it unless he mentions it. He is truly a kitchen god.

      1. re: ttoommyy
        grangie angie RE: ttoommyy Dec 27, 2011 01:35 PM

        " he is truly a kitchen god',,,,,,,,and so nice to look at also!!!

        1. re: ttoommyy
          phantomdoc RE: ttoommyy Dec 29, 2011 06:25 AM

          Roasting very slowly to make roast beef round taste like loin or rib and then cranking the heat at the end is another gem. One recipe from a book cooking broccoli rabe with raisins was terrible.

          1. re: ttoommyy
            freia RE: ttoommyy Jan 18, 2012 01:54 PM

            OOOH I saw that banana bread recipe and actually tried what they suggested, with reducing the banana juices that you get from microwaving or thawing out frozen bananas. I thought it was a tad ridiculous. BUT you know what? I've never had BETTER banana bread and I'm going to keep on doing it. Funny, I thought it was overkill but it turns out it makes all the difference.

          2. re: phantomdoc
            iL Divo RE: phantomdoc Dec 29, 2011 06:39 AM

            never heard that tip.
            I have a ribeye roast at home that I bought for the holiday but we weren't home for the holiday and it's still in the freezer. think when it's the perfect day to do it, I'll 'salt the day before'?

            1. re: phantomdoc
              iL Divo RE: phantomdoc Jan 16, 2012 10:02 AM

              I'm doing the ATK's recipe tomorrow for pot roast. You'd mentioned salting 24 hours in advance so I need some help here if you please.
              I have the exact cut of meat they called for wanting it to turn out just right and as theirs did.
              So, I put 5 garlic cloves 1 TB salt 1 tsp pepper in the tiny Cuisinart to blend with a tsp water.
              I rubbed it on the meat so it can do it's thing in 24 hours. Here's my question. Do I rinse it off, did I use enough salt? was it wrong to add the garlic and pepper to the salt?
              I appreciate any input phantomdoc TIA

              1. re: iL Divo
                acgold7 RE: iL Divo Jan 16, 2012 12:18 PM

                I just checked the recipe and it doesn't call for rinsing off the salt, so I wouldn't. But I wouldn't add any more salt to the dish, and a low-sodium or home made stock would be a good idea.

                The "pat dry" instructions probably have more to do with wiping off some salt than with actually drying, as that would be unnecessary because you aren't browning the meat and are instead just placing it directly into liquid.

                I think the garlic and pepper are good ideas.

                1. re: acgold7
                  iL Divo RE: acgold7 Jan 17, 2012 09:04 AM

                  oh thanks AC
                  appreciate it. won't rinse but will take it out of frig 2 hours early so it isn't too cold to start the procedure.
                  tonights the night, hope it's as good as they said it was on TV

                  1. re: iL Divo
                    iL Divo RE: iL Divo Jan 19, 2012 06:51 AM

                    can't find if I told about the pot roast

                2. re: iL Divo
                  phantomdoc RE: iL Divo Jan 19, 2012 06:40 PM

                  Sorry about late reply, but I agree that wiping down with paper towel is a good idea. Hope it went well. I think I remember browning before brazing the roast, no? If browning you need to dry first to avoid steaming. Never wrong to add garlic to a roast, even if cooking in fruit juice (pineapple, apple, seven up, peaches etc.) If you have 1 TB table salt it is = 2 TB kosher salt. Very significant difference. Let us know the weight of the roast and how it came out.

                  1. re: iL Divo
                    madeliner RE: iL Divo Jun 9, 2014 01:25 PM

                    Their pot roast recipe is amazing!

                3. candypandora RE: ttoommyy Dec 27, 2011 01:06 PM

                  I absolutely agree... I can't watch without keeping a mental tally of the dishes that each recipe requires getting dirty. Kills me. But I have tried some of the recipes; my husband does their roasted chicken and does indeed get shatteringly crispy skin. When I do use a ATK recipe, I still tend to use my own shortcuts anyway. Maybe that's what makes the show worthwhile-- certain techniques or ingredients provide a good backbone, even if you're going to "mess up' the uptight recipe by NOT GRINDING YOUR OWN PORK!!!

                  Another element that makes the show totally worthwhile, even if you never make a recipe, are those awesome equipment reviews and taste tests...

                  1 Reply
                  1. re: candypandora
                    ttoommyy RE: candypandora Dec 27, 2011 01:29 PM

                    "Maybe that's what makes the show worthwhile-- certain techniques or ingredients provide a good backbone...Another element that makes the show totally worthwhile, even if you never make a recipe, are those awesome equipment reviews and taste tests..."

                    I agree with you, candypandora.

                  2. JaclynM RE: ttoommyy Dec 27, 2011 01:43 PM

                    I do agree with you that many of the recipes involve a lot of steps, but I can't deny that these recipes *work*. Just about everything I have made from them is outstanding, and gets raves every time I make it for company or to take to a party.

                    I have made probably about 30 different recipes from these shows (or from Cook's Illustrated magazine) and only about 3 of them were things that I ended up not liking. I will never again look for another recipe for chicken & dumplings, macaroni and cheese, braised lamb shanks, or oven-fried chicken because I have found my holy grail recipes. I suppose, instead of following their mac & cheese recipe, I could just dump some Campbell's cheese soup in a pot of noodles. It would certainly be quicker and easier, but it wouldn't be nearly as good. For me, it's worth the extra time - for others, maybe not. Others may prefer to use the Campbell's soup if it saves them time.

                    I did see the banana bread episode you mentioned. Yes, it does have extra steps that most banana bread recipes don't have. I haven't made it myself, but I would bet that it tastes a lot better than those other recipes.

                    The thing is, we all compromise when it comes to cooking - how much time do we want to spend vs. how good do we want it to be? On one end of the continuum is eating nothing but takeout and TV dinners. On the other end is spending all day in the kitchen. Many of us prefer to be somewhere in the middle. While Cook's Illustrated/America's Test Kitchen/Cook's Country lean more in that second direction (but not all the way), to me, it's a reasonable trade-off.

                    5 Replies
                    1. re: JaclynM
                      ttoommyy RE: JaclynM Dec 28, 2011 06:35 AM

                      "On one end of the continuum is eating nothing but takeout and TV dinners. On the other end is spending all day in the kitchen. Many of us prefer to be somewhere in the middle. While Cook's Illustrated/America's Test Kitchen/Cook's Country lean more in that second direction (but not all the way), to me, it's a reasonable trade-off."

                      I am an avid baker and cook; I try to make most meals from scratch. That said, I still do not see the need of many extra steps ATK takes. Being an Italian-American, I especially find their attempts at such dishes as baked ziti, lasagne, etc., pretty laughable. In the time they make one dish I could make 3. Still, I do find the show eduational and I love the tips and taste tests.

                      1. re: ttoommyy
                        dmjordan RE: ttoommyy Dec 28, 2011 04:57 PM

                        I had never made baked ziti until I made theirs and it was great! I was never really into baked ziti before--hmm, maybe because they were all quickie recipes and not that great. It definitely took a while to make though.

                        1. re: dmjordan
                          lisaonthecape RE: dmjordan Dec 28, 2011 05:17 PM

                          I wrote that I never use their Italian recipes, but you've reminded me that the baked ziti is indeed one of my "go to" recipes. It is a great recipe; I've served it to teens, church groups, family--everybody loves it. And it tastes so much better than most baked pastas, so the extra work is worth it, IMO.

                          1. re: lisaonthecape
                            gaffk RE: lisaonthecape Dec 28, 2011 05:41 PM

                            Their manicotti recipe is so good even the Italian in-laws love it. (But yes, it's a 15-step process.)

                            And their no bake fudge is delicious ;)

                            1. re: lisaonthecape
                              cheesecake17 RE: lisaonthecape Dec 29, 2011 07:06 AM

                              I've made the skillet baked ziti- the one that starts with raw pasta. It's delicious and got to the table so quickly. Love that it's served in a skillet- only one dish to clean!

                              Besides for that, I've never really made a full recipe from either of the shows. I've used some of their techniques and 'sort of' followed their recipes, all with good results. But I do love watching the shows, even reruns.

                      2. l
                        laliz RE: ttoommyy Dec 28, 2011 12:19 PM

                        I love ATK ~~ have their cookbook, to which I refer all the time. I love their "Dr. Pepper Pork Chops" which I had never heard of before ATK.

                        I make things from ATK all the time. I'm not a baker so I don't make baked goods, I'm not a griller and their grill recipes seem way over the top.

                        They have one recipe in the book, for refried beans, which starts with kidney beans, uh no.

                        But then I notice that sort of thing all the time from many sources, not just AKT.

                        *note* enchiladas should never ever be made with flour tortillas under any circumstance.

                        1 Reply
                        1. re: laliz
                          jarona RE: laliz Dec 29, 2011 06:36 AM

                          I also have their cookbook--it has been a great point of reference. I only make their chocolate chip cookies these days...and ATK's Cooks Illustrated of a while back had a lemon pound cake recipe that has continued to be a mainstay in my cake baking for the family. Their marketing disgusts me, but I do love to watch the show because it is what it is and is unlike any of the FN shows. Thankfully.

                        2. l
                          lisaonthecape RE: ttoommyy Dec 28, 2011 04:26 PM

                          While I have a number of Cooks Illustrated/ATK dishes in my "go to" repetoire, their quest for perfection does take the fun out of cooking sometimes. (I will say, though, that their recipes always work. Perfectly.) I especially agree with you about their Italian recipes--I go to Marcella, Lynne Rossetto Kasper, Carol Field or Michele Scicolone, among others, if I want Italian cooking. More love, less science.

                          1 Reply
                          1. re: lisaonthecape
                            ttoommyy RE: lisaonthecape Dec 29, 2011 05:58 AM

                            "I especially agree with you about their Italian recipes--I go to Marcella, Lynne Rossetto Kasper, Carol Field or Michele Scicolone, among others, if I want Italian cooking. More love, less science."

                            And that is exactly the pure essence of Italian cooking. To see them make it a laborious 10+ step process is painful and takes the joy out of cooking.

                            But let me restate...I really do like the show as an educational and informational tool. I watch it religiously. I just have never wanted to make anything I've seen demonstrated. Sometimes I'm with them for the first few steps but then I realize there are 10 more steps to go and some of them involve cooking things twice or leaving in the refrigerator for 5 hours. Those kinds of thing are the deal breakers for me, unless I am making a very involved dish. But for something like roast chicken, baked ziti or banana bread? No way.

                            Cooking and baking has always seemed to come naturally to me and maybe that is why I find these two shows so tedious sometimes. I guess that is also why when I look for a recipe, I try to find one with the least amount of ingredients and steps. I love to cook and bake but I don't ever want it to be a chore; I want it to be a combination of natural skill, love of cooking and art.

                          2. c
                            CanadaGirl RE: ttoommyy Dec 28, 2011 05:48 PM

                            I love these shows - and the ATK Family Cookbook. Some things haven't been to out taste, but I can't say that I've ever had a recipe not work. I really enjoy the "why this works, why that doesn't". Even if I dont follow exactly, I know what to leave alone.

                            1. iL Divo RE: ttoommyy Dec 29, 2011 06:44 AM

                              by reading the posts here, I'm reminded of why I watch and tape the shows too.

                              1. g
                                geppetto RE: ttoommyy Dec 29, 2011 07:39 AM

                                A friend told me about the ATK recipe for crab cakes and it is great. I wish I had seen the show. I like that they make the mistakes with recipes so I don't make them. We like the people, equipment tests and taste tests, although we don't always agree with the taste tests. Sometimes we like what thy make, sometimes we don't. We didn't care for a meatloaf or pork chop recipe, but that could be because we like my wifes' better. I don't know that I'm 'inspired' to go out and cook, but I do get some ideas from the show.

                                1 Reply
                                1. re: geppetto
                                  iL Divo RE: geppetto Dec 29, 2011 01:46 PM


                                  like the shout out compliment to your wife's meatloaf.
                                  could you entice her to let loose with the recipe she uses?
                                  hint hint love meatloaf!
                                  would appreciate anew take on an old standard.


                                2. f
                                  FoodPopulist RE: ttoommyy Dec 29, 2011 10:32 AM

                                  I've only seen the show a couple of times, but I would guess I could mine that sort of show for techniques I could incorporate into things I cook, not as an inspiration for recipes, but a resource for how to perfect a recipe that I devise.

                                  1. monavano RE: ttoommyy Dec 29, 2011 02:04 PM

                                    I find their shows and publication to be immensely interesting and informative, so I look to them for the answers. I do understand that ATK is not going to get someone who eats to live into their kitchen in search of the best method to make a dish, but I'm endlessly fascinated by the science behind cooking and am always seeking to expand my food knowledge and proficiency at techniques.

                                    1. paulj RE: ttoommyy Jan 16, 2012 01:17 PM

                                      They were aiming at speed and simplicity in their latest roast chicken recipe (aired last Saturday on pbs). Salt and pepper, place in a preheated skillet, and then in a hot oven, turn off after 30 min. 30 min later remove from oven and let rest for 20 min. Meanwhile make sauce from drippings. Total time: 1hr plus the resting time.

                                      1. jgg13 RE: ttoommyy Jan 18, 2012 03:24 PM

                                        I was a bit annoyed when watching ATK do their thai chicken basil recipe. The woman said that they called for 6 thai chiles, but one could replace it with 2 serrano chiles or 1 jalapeno and get the same heat.

                                        Uhh, that's *completely* backwards. Jalapenos are milder than serranos which are milder than thai chiles. I suspect that they figured the average person would go with the "1 jalapeno" or "2 serrano" options but I pity the fool that thinks that "6 thai chiles" would be milder and tries going with that one.

                                        As for the OPs point, I usually watch it for tips & tricks but I don't follow their recipes wholesale. If I see them doing something that looks interesting and not overly onerous I'll give it a whirl.

                                        1. iL Divo RE: ttoommyy Jun 6, 2014 03:05 PM

                                          one recorded ATK episode did a no knead brioche that I'll make next time I have a long day @ home-looked wonderful

                                          3 Replies
                                          1. re: iL Divo
                                            cheesecake17 RE: iL Divo Jun 9, 2014 06:56 AM

                                            I saw this episode last week. Looked really interesting.

                                            1. re: cheesecake17
                                              iL Divo RE: cheesecake17 Jun 9, 2014 02:28 PM

                                              wanted to make it just to see if it'd really work.
                                              having all the ingredients I wouldn't mind trying it out.

                                              1. re: iL Divo
                                                cheesecake17 RE: iL Divo Jun 9, 2014 06:24 PM

                                                I wish I had the time!

                                          2. EM23 RE: ttoommyy Jun 9, 2014 08:20 AM

                                            The only ATK recipe that I have made is the corn and black bean quesadilla and it is very good, but, I agree, their recipes can be overly complicated. This guy blogs about the ATK/CI/CC recipes he has made rating them on how much of a mess they make, how much work they take, cost and time required start to finish https://myyearwithchris.wordpress.com/

                                            Quesadilla recipe https://groups.yahoo.com/neo/groups/N...

                                            1. r
                                              RichmondTaster RE: ttoommyy Jun 9, 2014 06:39 PM

                                              I'm constantly inspired by the show, and America's Test kitchen Family Cookbook, and have prepared at least 35 different recipes found within this excellent cookbook. And all, without exception, have been outstanding.The "tips" make all the difference in creating dishes that "untested" recipes cannot match. Technique, quality of ingredients and a good recipe all rely on each other in the end when flavor, mouth feel and aroma let you know you've entered the realm of the perfected recipe, or a mere attempt. Just try one recipe; the Chicken Marsala - following the recipe exactly. You will discover why the tested recipe is the best recipe. Yes it takes away from the creative side of cooking when following a recipe closely, but results can vary widely, and sometimes with inconsistent and unpalatable results when just winging it. And ATK has already done all the work for you, so why not take advantage of the hundreds of hours they spend perfecting every recipe they publish. Just my two cents.

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