America S Test Kitchen
September 18, 2010 by staff
America S Test Kitchen, I do not watch much TV. But I started using my DVR to record cooking shows that air generally at times that I prefer doing things non-TV. America’s Test Kitchen TV show, and the second “Cook’s Country TV show,” is two that I particularly appreciate. Why? They respond to all parts of my personality: my creative side, myanlytical side, and my adventurous side.
Analytically speaking, I like how they give the reason why they do certain things. The other day, they cooked a roast sirloin and chose to cook in the oven first, and then enter the following to get a good brown crust. Why? Because dark meat better when they are dry, and the loin is naturally dry when it leaves the oven, because it is so thin.
Creatively speaking, I like how they give me ideas on how to think outside the box on the ingredients. In a show where they were grilling meat, they experimented with barbecue sauce. Most of their sauces experimental use honey or brown sugar, just drop the meat in the grill. But when they tried to apple jelly, it worked perfectly!
Adventure-wise, they inspire me to try new recipes. Because they actually show me how to make a really delicious dish with a recipe they have rethought, I know I will not waste my time cooking something that’s just mediocre.
A new recipe that I intend to try is an Italian meatball. When I was four, I lived next to an Italian family, the Aiello, in Moorestown, New Jersey. I still remember the meatballs cooked Ms. Aiello for Jim and me when we visited 25 years later. I know that they taste them. I cannot wait to try their crispy exterior.
Meatballs cooking American TV Show Reviews
2 slice of hearty bread, the crusts and cut bread into cubes 1/2-inch
1 / 2 cup buttermilk
1 / 4 cup fresh parsley leaves, chopped
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1 egg yolk large
1 / 2 teaspoon table salt
1 / 4 c. teaspoon crushed red pepper
1 mix meat loaf (pound simply a mixture of ground beef and pork)
Two ounces thinly sliced prosciutto, finely chopped
1 oz grated Pecorino Romano cheese (about 1 / 2 cup)
1 / 2 cup olive oil
FOR meatballs: Combine bread cubes, butter, parsley, garlic, egg yolk, salt and red pepper flakes in a medium bowl and mash with fork until all remaining pieces bread. Stir meatloaf, ham, cheese and bread mixture and mix with hands until well blended. Divide mixture into 12 pieces, roll into balls, transfer to plate, cover with plastic and refrigerate until serving.
Heat oil in large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until browned all over, 5-7 minutes. Transfer meatballs to paper towels to drain briefly plate
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