Відео

I wash the blade by hand everything else is going in the dishwasher. If I had to hand wash this thing every time I used it, I'd never use it.

Gasoline with wd-40 sprinkled with salt soak 10mins no rubbing required.

Once the coating is scratched on the surface your toast.

"cArBoN fOoTpRiNt"

Does not work ...try again!

I can't tell you how much I enjoyed this episode. ATK is always my "go to" for every recipe. I have all the ATK cookbooks as well. Great format for home cooks to get answers to any and all cooking questions. When I was trying to learn how to cook, I watched "Cooking Live" on Food Network with Sara Moulton. She cooked while answering call in questions. I learned more by watching her than if I took a course. Thanks ATK! You came through again!

Welp now Im hungry and insomnia’n

Seitan

Broccoli dust for soup or salad.

You can also add 2 tsp of rice flour to make it even more crispy

By using those devices they’re cupping the blade. This will ruin it for chopping purposes. It will then have to be professionally reground. Learn to use a wet stone.

I have never seen you guys do a video outdoors! Cool

If only we can find the same beautiful cut…☺️

I started weighing my ingredients on a digital scale instead of using the markings on measuring cups. It’s more accurate and I don’t have to bend down to check the level as I get close to the mark. I still use the Pyrex 1 cup -8 cup set I’ve had for decades, but I just put them on the scale to weigh ingredients. They’re great for prep, they pour easily without dribbling and they’re indestructible.

Team "none of the above". 3 years ago I stopped using all food storage bags and switched to pyrex and other glass containers. I do quite a bit of food prep (marinades, freezing staple ingredients, meals for the week, etc) and haven't had a single instance where I needed a ziploc bag. I'm actually curious what others use them for that can't be substituted.

This is a really good video. I changed it a bit by adding pepperoncini, bacon and celery. Instead of using water to dilute the mayo I used picke juice instead as well.

Give us GRAMS, we’re American and we’re tired of cups and tablespoons and other nonsense units!

I would rather die than do this.

Bonne Mama is what I like.

My god, I think the number of times I’ve thrown a bag full of juice on the floor in the decades that I’ve been working in the kitchen is *MAYBE* one! I only want reusable bags, and find this bizarre test to be relatively meaningless. Not sure this is what most people care about. Just.handle.your.goods. better.

lan solo please.

I couldn't believe this worked... ive always used a bit of oil or butter to cook steak but i tried the cold sear and got the most beautiful sear without all the splash of oil everywhere!

Clever idea. Will definitely try!

Almond triggers my inflammation 😢

I tried washing mine by hand the first time I used it. After it slipped and sliced multiple fingers open, I decided the very slight dulling that might occur after years of dishwasher cycles was worth keeping all of my blood tyvm.

I was so happy when we got pitted black olives and were no longer accountable for how many we ate. The pits were hidden under the plate, but still clear evidence of our sins. This was in the fifties.

I will never trust a channel that picks a $170 stainless steel pan for any reason

Can you please try the Pakistani Chinese version of this. I am so curious to know what you think of their version of it

Bone Maman hands down. You can buy the jam or the spread. Nothing comes closed to it. I used to like Crofters but it's too thick now.

Lol, ridiculous advice. I have this exact food processor and I routinely put the lid and bowl in the dishwasher. My bowl and lid look brand new and are MUCH clearer than yours.

Is a cryovac the same as a vacuum sealed? Any advice is much appreciated

Lan is the best 👌 😊

You want to do something impressive, make a terrible cut taste great. Like eye of round. You make a $3 a pound meat taste good it's impressive, $12 a pound meat should be good already.

Hard to believe no Haagen?

Can you pan sear short ribs bone or boneless?

Some TV magic there. If you watch the tasting portion you see that the brand name cards are turned around during parts of the conversation and not during others... even though it is played as one long explanation.

Years ago Costco always had packs of USDA Choice boneless short ribs and they were my go to. And they were like half the price of ribeyes, etc. Not so anymore. I don’t think they even carry them. I suspect with the huge popularity of Texas-style smoked whole short ribs they just go too pricey. Heck, I remember as a kid in the 60’s my mom often got bone-in short ribs because they were so cheap (as lamb chops were back then).

Both, but yeast comes out ahead.

I put a free plastic grocery store bag between the bowl and the lid when I’m chopping up food that doesn’t have to be added from the feed chute above and I never have to wash the lid. Occasionally, I have to push a little harder to get the lid to lock in place, but it’s not a big deal.

I just finished my last piece with some French vanilla ice cream. This cake is exceptional!

Pyrex is garbage. Can't pour from it. The OXO is confusing. Scales are way too much work.

Man, you gonna have to add a little more seasoning to that steak than salt and pepper lady; you’re falling under the stereotype

I will take a blotchy but butterier pancake every day.

You would think that not putting the base in the dishwasher is an obvious No-No but there will be some idiot on the internet that will do it and think that nothing would have gone wrong! 🤯🧫🧽🧼

I put mine in the dishwasher. If you ever have cloudy dishes just add TSP. It works beautifully.

i can't wait to try. Such a difference from the usual- whole lemon in the mix and adding the chicken back into the sauce. Also how "skimpy" he was with flour. These are welcome changes to an already great recipe. I serve mine over pasta.

Dont tell me what i "should" do

I take mine to the car wash.

I can shove my paddle grater in draw

I have tasted plain cream when making whipped cream. Way too bland. I would definitely add some more flavor to this.