Ask the Test Kitchen with Tucker Shaw and Joe Gitter
Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A. This episode features Tucker Shaw, the editor in chief of Cook's Country, and Joe Gitter, test cook for our books team!
Buy our winning quarter sheet pan: https://amzn.to/2vdexCl
Buy our winning 8-inch nonstick skillet: https://amzn.to/2wTUhpF
Listen to Proof, our own podcast: https://cooks.io/2I1uWwi
1:00 - Does Turmeric have any flavor?
3:31: Cooking for one meal ideas?
7:46: Can Buttermilk be used several weeks after expiration?
9:40: How do I prevent spaghetti squash from being watery?
11:17: What do you hate to cook?
14:04: Tips on roux-making
16:35: Substituting chickpea flour for egg protein
19:49: Salmonella concerns for chicken liver
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
Buy our winning quarter sheet pan: https://amzn.to/2vdexCl
Buy our winning 8-inch nonstick skillet: https://amzn.to/2wTUhpF
Listen to Proof, our own podcast: https://cooks.io/2I1uWwi
1:00 - Does Turmeric have any flavor?
3:31: Cooking for one meal ideas?
7:46: Can Buttermilk be used several weeks after expiration?
9:40: How do I prevent spaghetti squash from being watery?
11:17: What do you hate to cook?
14:04: Tips on roux-making
16:35: Substituting chickpea flour for egg protein
19:49: Salmonella concerns for chicken liver
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
