Two Easy and Comforting Pastas | America's Test Kitchen Full Episode (S23 E4)

[@jasonm4480]

I’ve been making the broccoli rabe and sausage for years. Pretty much just like this. When I have them on hand, adding toasted pine nuts at the end and a big handful of raisins when cooking the garlic and sausage is amazing. Those little bursts of sweet raisins with the bitterness of the broccoli rabe is chefs kiss.

[@JoJo-JoJo-JoJo]

I'll definitely be trying it this way. I too use the stems but I cut the stems higher up and boil a bit longer before adding the leaves and florettes and then shock them. I use high quality Italian canned Roma tomatoes when I make it. I triple the recipe when I do 🤤 Which is quite often. I freeze individual containers for work. I let it sit in a cupboard for a few hours till lunch break. I'm the only one in a house of 3 that eats it, all for me! 😋

[@stooge81]

One of my favorite dishes (orrechiete w/rabe & sausage). A glug of really good EVOO or...even better...a nice knob of butter at the end doesn't hurt either.

[@zonawilson6245]

Both pastas look delicious.

[@KelvinsKitchen]

"Wow, these pasta recipes look absolutely mouthwatering! 😍 I love how the Pasta Cacio e Uova is a celebration of simple yet high-quality ingredients, and the Orecchiette with Broccoli Rabe and Sausage brings such a delightful twist to a classic dish. The step-by-step instructions and cooking tips are incredibly helpful. Can't wait to recreate these in my own kitchen! Your passion for cooking truly shines through, and I appreciate the effort you put into making these recipes accessible and enjoyable for all of us. Keep up the fantastic work! 👩‍🍳🍝"

[@fireflydreams1791]

Both of these recipes look delicious. Gotta try these. Thanks for sharing yet another yummy idea.

[@revrontalbot6911]

Wow!!! 38 years … 🎉congratulations 🎉

[@ramencurry6672]

Love Julia. She’s the best

[@trabajaba]

Thank you so much

[@isaac6992]

One of my favorite dishes!

[@dianedarling9639]

Yummy,I love that creamy sound Too😋

[@nafspark]

Y'all gotta chill with all these mid-roll ads for your own stuff. Three in one video is beyond excessive.

[@jamesbarbato2192]

I make mine basically the same way. Except I have a half a cup of good white wine makes a world of difference 😋

[@RayR]

Another good one from ATK.

[@patriciaaturner289]

I’m a supertaster. I sometimes have trouble eating regular broccoli, so the more bitter rabe is right out.

[@60gregma]

I love broccoli rabe & sausage orecchiette, but broccoli rabe is very hard to find in most typical grocery stores.

[@michaeld.4521]

@@JorgSingh-b3z lol!

[@isaac6992]

Whole food and Sprouts carry it.

[@angelbulldog4934]

​@@isaac6992Neither are in my area.

[@Lherrerajr78]

I make something similar.. but use a big bunch of spinach instead

[@GenRN]

You could also just sub broccoli 🥦 or any other cruciferous veggie.

[@bloodgain]

Adam confuses edge geometry for blade geometry here. The angle of the edge is edge geometry. Blade geometry is the overall shape of the blade, including the shape of the blade _behind_ the edge. The shape of the blade behind the edge can have a huge impact on performance. For example, the thinness of the Victorinox stamped blade lets them get away with the higher edge angle, where the lower grade steel can hold the edge longer. That said, I still think your choices for inexpensive chef's knives are fine. A lot of your audience can afford better, though, and would do well to catch a sale on something like Zwilling JA Henckel's Miyabi line. Their SG2 steel based knives are absolutely amazing knives for what you can buy them for if you shop around. They're in the same performance range as my expensive Japanese steel, but inexpensive enough I'm willing to let other people use them!

[@DoughboyGod]

💰💰💰💰💰💰💰

[@ambrosejoseph4843]

Sounds like Alan Alda. 🌞

[@UKCG_2]

Didn’t the Broccoli Rabe segment already air? I made this recipe the first time I saw it.

[@jase_allen]

Yes, the released the segment on its own 2 months ago. Now they've released the full TV episode it was clipped from.

[@thatgirl626]

I’ve got Cutco knives, best knife hands down,can’t beat CUTCO,

[@bloodgain]

🤣🤣🤣 Either you sell Cutco knives, or you've never used an actual high-end kitchen knife. Among people who know knives and collect them, Cutco knives are a joke. Low-grade, soft 440A steel -- you can get it super sharp, but it won't stay sharp for very long -- and plastic, thin, oddly-shaped handles. They're on the level of "As Seen on TV" products, barely a step above knives from cheap Walmart sets. The _only_ real benefit they offer is a lifetime replacement guarantee, which doesn't mean much, since they're priced 10x what the knife is worth.

[@larryhanks7367]

Where did they get the prices of the knives? Their links are more expensive than what they said.

[@larryhanks7367]

@@sandrah7512 thank you!

[@carlossolivan9230]

both the knives are much higher in price on Amazon

[@evolancer211]

We've seen this before, haven't we? Don't get me wrong I'm not complaining, just wondering if I'm right or just having deja vu haha

[@Lherrerajr78]

Chef John

[@ramencurry6672]

Basically a variation of carbonara sauce. Looks great. Need to try it

[@WinstonSmithGPT]

No.

[@ramencurry6672]

@ it is a variation. How am I incorrect?

[@franklyn-y7q]

keep up hard work on your channels hope to see more

[@jase_allen]

I wish ATK would have a taste test of gluten free pastas along with a pasta episode like this. Some of the people I would cook for have celiac disease and can't eat regular pasta. It would be super helpful to know the best gluten free alternative to use.

[@donnybrasco6321]

You might want to check their How Can It Be Gluten Free cookbook in which (if I remember correctly) they do offer recommendations for brands, etc.

[@sharynjoaquim3074]

Try Jovial GF pasta. It’s really good. You can reheat it and use it in cold pasta salad dishes too. Best I have found so far.

[@LouHarnish]

Rummo makes great gluten free pasta, my best friend who is Italian, has celiac disease.

[@katherineroberts7736]

Did not like the lard - BUT with terrific olive oil the dish was outstanding!!!! now a monthly staple!!! Love Cacio e Uova!!

[@ContrastY]

Mmmmm.

[@mschaseste]

Keith reminds me of the many chefs I have worked with in the food industry. Hmmm…

[@wesleywilliams2958]

👋

[@sandrakeen4000]

Hey Keith, what is your favorite word? LARD.

[@marianejanikian1676]

Followed the cacio e uova recipe to a T and got a kind of a soup instead. 😢

[@WinstonSmithGPT]

Doubt.

[@chris-do6nr]

I have 2 of Material's chef knives. I dont find the bolus/handle a problem at all. Sometimes I wonder who your testsers are. -Former prof. chef

[@ameliablack4613]

I jumped right over to get your winning knife for $38, but it's $60. Then I came back to hear about the runner up which is not $31, but $58 on Amazon. ***When I searched for the name of the knife it was $39***

[@suzisaintjames]

These recipes are 2-years old. I bet the knife prices are from January 2022 as well. 💖🌞🌵😷

[@ameliablack4613]

@@suzisaintjames that's a very good point. Thanks. I did find the winning knife at about the same price, just not from the hyperlink.

[@mariaroldan4200]

Wow! What a difference in price! I wished my retirement had gone up like that! I retired in 22!

[@julianvega2677]

That's how bad inflation is. I bought the victorinox from atk before the pandemic. I think it was on sale!

[@ameliablack4613]

@@julianvega2677 I think ATK just brought the demand up for that supplier. Inflation only brought it up $1.

[@dillonvossen1144]

its called RAPINI!!!

[@abbycole7485]

Knife segment is a rerun, not new. The knife is more expensive now.

[@WastrelWay]

Nice knives. I have two chef's knives in the drawer. I use a Chinese cleaver for almost everything. Chef's knives are based on the European single-edged sword, I think. Somehow they became popular for cooking in Europe. I think that before that, Europeans used rectangular knives without a point, like most of the world does. (There's no stabbing in cooking.) Chef's knives are delicate and not for me. Even at a low price, which is still a higher price than my cleaver. I like the recipes, as always, but the first pasta one needs presentation. By itself, it's a mess.

[@JohnM-x2c]

I never discard the water used to blanch the broccoli rabe because it’s loaded with nutrients! Instead, I save it to add to chicken or bean soup, etc. Also, I do not cook the pasta in the water used to blanch the broccoli rabe and instead, cook the pasta separately in plain water and rinse it using a strainer to remove the starchy water. After rinsing, starch will continue to exude from the pasta in the final product. In this way, it is lower in calories and since some of us are diabetic or overweight, who needs the extra starch? In addition, I do not save some pasta water in case it’s needed to loosen the dish. If liquid is needed, plain water works just fine for me.

[@kayo5291]

Quirky!

[@julianvega2677]

I would never cook with lard. It disturbs me that chefs night be using that in restaurant food. What is the substitute?

[@bobby_greene]

Toasted sesame oil

[@ullreyg]

Chef John did orecchietti best

[@yarondavidson6434]

If you peel and ground the sausages, instead of doing something like slicing them to preserve the shape of sausage pieces, then why even use sausages instead of ground meat and spices? Aren't you getting essentially the same thing, except with higher cost, and with less control over the spices/flavor?

[@TheFunTechGuy24]

The cooking technique of Pasta Cacao e Uova is hybrid. It's a blend of aglio olio and carbonara. That's what I thought after looking at the way it has been cooked. The other pasta dish wasn't that appealing , looked grassy.

[@WinstonSmithGPT]

😂😂😂

[@jb8801]

Can't imagine what the lard looks like inside your arteries once it hardens. No thanks.

[@joannawhite1441]

Good source for real lard? The lard at the store has tons of chemical in it.

[@rhijulbec1]

This is a weird observation but it seems Keith tends to ignore Julia when she makes an observation. Not always and I'm positive it's not on purpose. But it's still quite obvious.

[@smokeylowkey420]

He does seem kinda of annoyed now that you mention it

[@gailscibelli9148]

Hahaha, I noticed that to. Maybe he's just focusing in on his cooking. Can't talk and cook at the same time. Some people just can't multitask.

[@justanonymous5681]

Sounds to me like Keith is letting Julia express her observations of his cooking to the KZbin audience and they don’t really require a response from him. Or in other words, I take it that unless Julie is directly asking Keith a question, then she’s talking to the KZbin audience and not him.

[@gregmoore66]

Thank you ATK for the sausage recipe! I'm always looking for ways to get more Class 1 carcinogens into my diet. Which brand of cigarettes do you recommend?

[@MbisonBalrog]

That is carbonara

[@solidaverage]

Did you see any guanciale? I didn’t.

[@MbisonBalrog]

@@solidaverage still using pig fat

[@solidaverage]

@@MbisonBalrog doesn’t matter to the carbonara police

[@WinstonSmithGPT]

😂😂😂 This comment section is like videos of children running into table legs. 😂😂😂

[@neongo6446]

Keith seems lovely but man...he is giving Julia nothing!!!

[@elisoun]

The victorinox is fine, especially for the money, but the advice on handles is really bad. If you're a home cook, you're not dependent on handle grip with gloves and you shouldn't be gripping by the handle anyway. There's nothing wrong with a Wa handle, and the advantage to the rubber victorinox handle is dumb. That's just encouraging bad knife skills. There's a reason only cheap knives use rubber.