Smarter Seasoning-Make the Most of Your Spice Rack | Test Kitchen Boot Camp

[@TonyGonzales]

I've been watching Test Kitchen for over a decade and there is more concise and informative content now there ever has been. Love seeing everyone's personality shine and the sincere humor through all of these recent segments; Jack is fantastic here. Bending the Kitchen's format to the KZbin platform looks to have been pretty seamless, congrats all around.

[@janerose1945]

Yes, Jack is great

[@drd8251]

Jack really shined in this tutorial! So much good information. It made me buy a new pepper mill because mine doesn't adjust down to fine very well. No more pre-ground, canned black pepper for me! And the thought of being able to store fresh cilantro for two weeks? That's like rocket science to me. Thanks, Jack!

[@glion7792]

I was on here looking for opening up a pepper grinder - the one with the screw on top.

[@drd8251]

@@glion7792 Look for one by OXO. I bought that one and love it.

[@jcthompson7666]

This was so informative for what I thought would have been a “no brainer” topic. Do more! And more answering consumer questions with Julia Collin, you’re a good team.

[@ethernet69]

I could not agree more. Super-informative and helpful.

[@danielw.7705]

I loved this!!! It was heart felt. The teaching was genuine, fresh, simple and informative. Packed with tips without being too long or boring. For me, Jack Bishop will always be the face of ATK, love the rest of the team but will always have love for Jack and his passion for good cooking.

[@janerose1945]

this

[@stevegrooms1142]

This video is surprisingly good. We need more like this, Jack!

[@veecee3669]

Thank you Jack, for the raw rice tip to clean the spice grinder. You and Julia are a delight, and so relaxed, working from home. Take care!

[@rkr5106]

I've found a bit of dried bread worked better than rice & not as hard on my machine/tool.

[@maydaygarden]

When I clean my spice grinder (the same one Jack uses) I pulverize dried egg shells and add them to compost and feed tomatoes. The spice grinder is clean and white. It's over 20 years old.

[@losergrad]

You can also use a cheap chip brush to brush out the ground slices and keep it pretty clean in the first place.

[@kevinhullinger8743]

Jack is the man !!!!!! I always learn something new every time I listen to him.

[@cindyb8775]

Kevin Hullinger that is so true. Love this man

[@patriciabajcer8930]

Learned something in all 4 parts of the vid. . .and at my age that’s amazing, but then, I didn’t start watching Test Kitchen til 10 years ago when I retired and began actually cooking for pleasure not sustenance.

[@denisoliver213]

Thank you, Jack. Your video was a pleasure to watch, and, it is very informative.

[@tom_something]

I have an electric pepper mill and I really like it. The capacity is only about 2-3 tablespoons because the motor and batteries take up space, but one-handed operation is really convenient because then I have my "food" hand (which may have touched raw meat, or might be coated in flour at the moment), and my "tool" hand, which I can use to operate the pepper grinder. It means fewer trips to the sink to wash my hands.

[@JackChurchill712]

Thank you Thank you Thank you - You guys in the Test Kitchen are amazing!

[@russb24]

Jack I enjoyed seeing you teach in the kitchen in addition to your usual tasting gig. I love the idea of the cast presenting their own home favorites. Would also love to see some of the behind the scenes folks show us what they like to cook at home.

[@Hoss1492]

Thanks for the great herb storage tip - amazing 2 week cilantro

[@leegreen159]

I particularly liked that!

[@robertsterner2145]

Seriously! My cilantro usually has a 4 day life in the fridge, so I'm going to town on that tip. It makes my salad spinner pay for itself!

[@msolomon17]

Tip starts at 8:30 About to try this storage method for 1st time... its always been a pet peeve how little time one gets from fresh herbs when left alone. While I may not agree with Jack on the ability to use any different fresh herb in most recipes (I mean they are so different), I am psyched to try this tip.

[@meghanfaulkner4154]

I like how worn his Krups mill is. Obviously well-loved.

[@ratlips4363]

Great presentation Jack. You really know your "stuff" and can bring it to us so we can take it home...thanks

[@darlenesgardenandhome]

I also use my coffee grinder (aka spice grinder) for grinding egg shells that either go in my worm bins or around my young plants.

[@jrdube]

Ooo...nice tip!

[@765respect]

Much better idea than having cracked egg shells all over the place. English friend's mother had a jar of 'bog water" that she would feed her beautiful plants. Recipe was egg shells in water given a quick shake before use. The smell was just as bad as you think, lol!

[@LightTapStomp]

I used to do that too!

[@shirleyens7707]

There is a benefit of not grinding the egg shells for around your plants. The larger pieces are sharp and deter slugs.

[@janeforever]

I agree with Carolyn Patterson's comment that this is 1 of if not THE BEST ATK videos I've ever watched. Super fantastic job Jack Bishop!👍‼

[@rosesookpingwong]

I hope there’s more videos in this series. This was really informative and I like the change in scene

[@jamesjfisk4968]

One benefit of quarantine.

[@AmericasTestKitchen]

There will be new videos every weekday at 3pm for the next 2 weeks!

[@janerose1945]

@@AmericasTestKitchen this was fantastic nice place

[@karoncrickmore2093]

That was so good Jack!

[@wild-radio7373]

Agree! Love this guy! 🤜👍🤛♡♡♡

[@brookedolby6853]

Thank you Jack. I really enjoy learning from ATK. You have always been clear, direct and interesting. Hmmm. I think it's a quality ATK looks for in their people because you ALL make me look forward to more info on this channel.

[@Tatertot01]

Always love your segments on the regular ATK shows where you test products in between the cooking. Glad we get to see more of you here! Thanks for these great tips!

[@kittykat717]

Thank you so much Jack. I have the same coffee grinder but never thought to give a shake while grinding.

[@fredkapp498]

Not only shake get old toothbrush dedicate to cleaning grinder gets out that dust powder. Running raw rice good way to throughly clean

[@borderlineiq]

Laude! Laude! The tip about rinsing, spinning, & blotting bunches herbs was worth the whole video.

[@carolynpatterson3340]

This one of the best Test Kitchen videos I have ever watched. I learned so much! Thanks! 😎

[@TheSeandroog]

Agreed

[@Retired70]

I luv Jack Bishop, he’s smart , funny, and a easy talker. I’d take his advice anyday

[@mattastic247]

Thank you Jack such a great video. I’ve literally learned how to cook by watching these shows for years now.

[@tilliemaekirk9444]

Jack and Julia are my two favorites. I always learn something new in a fun memorable way.

[@christopherroberts199]

Jack Bishop is the best! Knowledge is power.

[@chantelwade3299]

I love America's Test Kitchen. I started watching it on PBS when it first started. It has gotten better and better.

[@Rebecca-dm5ul]

Loved that cilantro tip for storing. Great boot camp, I didn't have to run laps. 😁

[@AngleIron426]

I store my cilantro this way and I never have to throw any out.

[@Stahlmaks]

I've tried everything else!! Looking forward to trying it this way!!

[@cdm1949]

@@AngleIron426 do you put the airtight container with the cilantro in the fridge or out?

[@tomgregson1393]

this series is so good!

[@flynn1a]

I like the tractor driving by at the end of the herbs section

[@laguanhayes214]

This just went to the top 10 of instructional videos for someone like myself, a fledgling wannabe cook. Just the cilantro tip alone solved a bunch (no pun intended) of issues with herbs I enjoy. You are the one Jack.

[@craigblum5385]

Excellent tips. For pepper I've recently gotten into long pepper. It has a sweeter taste and more floral smell. It is great in simpler dishes. I bought it on a whim at an Asian supermarket, and I'm so glad I did.

[@jasoneyes01]

Jack, this was a fantastic presentation. Here in Thailand I have discovered Keffir Lime leaves, Lemongrass, Galengal, Shrimp paste, Sawtooth Coriander, Fresh Turmeric, Holy Basil, Sweet Thai Basil, ..yadadada It's endless. The many shades of sour and bitter are often forgotten in western cuisine. There is alot of unchartered territory for discovery.

[@woodybailey]

A warning on the spice grinder.. while I use one myself from time to time (when in a hurry) I’ve learned a mortar and pestle is a better choice for grinding whole spices. The logic is that the speeding blades in a spice grinder can create friction heat which speeds the release of the spices volatile oils. Means you need to be very diligent about pulsing the grinder or be ready to use your spices right away. And while it takes a little longer and requires smaller batches in most cases…the low to zero friction heat of the mortar and pestle makes the effort worth the while.

[@arthurmarinelli9418]

Good tip on keeping parsley and cilantro fresh. I hate those misty things too. I separate and spread mine out to dry on paper towels; never thought to use the salad spinner - duh!!

[@awhite3747]

Snap! Felt a bit stoopid when he said that! Time to buy a decent salad spinner!

[@lindatisue733]

Those misters add weight to the veg too. Even 1% or 2% water means more profit for the supermarket. I haven't seen them anywhere in Asia or Europe.

[@jwillisbarrie]

Thanks for having actual captions for the Deaf. Much easier to understand

[@janel697]

@Jim Willis - very much appreciated for anyone who is hearing impaired, and for **people with deafness**...

[@ronkemperful]

A few years ago I was going through my mom's spice drawer and I noticed a box of nutmeg. The box had no date on it but I noted there also was no bar code, meaning that the box of seasoning had to been at least 30 years old. Also, silver pepper shakers were on her shelf probably hadn't been refilled since they were bought new in the 1950s! One consolation for me was that the spices found in King Tut's Tomb were about 3,000 years older.

[@joshuamfischer]

Dude... you did an amazing job. Thank you!!!

[@wolfman011000]

I like to use lemon vinegar to add brightness and citrus, my Oma taught me how as she said to be frugle and for flavour. Simple as can be peal of 1 lemon, 2 bayleaves (additional herbs optional) and 500ml distilled vinegar, all in a stainless pot bring to a simmer for 5 minutes, allow to cool back in the vingar bottle and leave in the fridge for afew weeks. After 3 weeks i try it and if it has enough flavour for me i strain out the peal and leaves. The time does vary depending on the citrus in the peel, works with limes as well but i use milder rice vinegar for them. During the lock down i have been making flavoured vinegars, seasoned oils and different spice blends, oh and lots of low and slow cooking. Thank you for the videos take care and God bless one and all.

[@EricJost]

Beautiful home Jack

[@yakzivz1104]

I absolutely love spices and herbs!!!! They make your food taste so good!! My favorite herbs are Sorrell and Marjoram!!

[@Passionforfoodrecipes]

Good advice for any *season!*

[@hearttoheart4me]

G*R*O*A*N

[@lynnwilhoite6194]

Nooooooo...😂

[@elizabethshaw734]

I lived in Morocco and I was taught how to store herbs fresh herbs. I'm forever grateful! I save and freeze parsley stems to add while making stocks. I finished many of my soups with lemon juice or lime juice if appropriate. It transforms chicken noodle soup and everybody always asks me why does your chicken noodle soup always taste better than mine?! If I like them a lot I will tell them to add lemon at the end just a tablespoon or two and it must be fresh!

[@US_Joe]

Great new format with tutorials with Jack! Gimme more !!!

[@christianewrenger8632]

I could listen to your tipps all day long! Great!

[@LinkRocks]

Thanks, Jack! I learned a lot form this video. Appreciate it!.

[@phyllisbowen3698]

💕 Jack Bishop!

[@EricsonHerbas]

When I'm grinding pepper corns under the pan, I place it on a folded paper towel. No mess and easy pickup. Learn that from my MOM!

[@jrdube]

Loved the tip about using rice to clean the grinder. My mother has been trying to figure out how to get hers clean. She's jealous of mine...the 'bowl' is removable and goes in the dishwasher.

[@berneemartin4383]

jrdube, what brand is yours - it sounds awesome.

[@jrdube]

@@berneemartin4383 Cuisinart Spice and Nut Grinder

[@watermain48]

Couldn't imagine you pulling this off alone Jack. We're so used to seeing you with Bridget, but you did it a nice job of it. Thanks for all the information.

[@tf7820]

@JC Thom beat me to the finish line.. I loved this one and definitely love Jack and Julia!! bring it.

[@hobbyhopper3143]

Can’t tell you how much I love your sheet pan! Some of us have that same used, used, used, well loved pan, too.

[@maem9246]

🌿🍃" Jack Bishop, thanks for sharing this with your viewers. I always enjoy America's Test Kitchen when you are on it ! " 🍃 👍👍 🍃

[@Flatunello]

For Umami don't forget anchovies and Marmite/Vegemite for a couple of sources. I grab Marmite which is available in Minnesota and was in California where I grew up to add umami to foods. It also substitutes for some salt.

[@jamesjfisk4968]

That's good to know. On their own I wouldn't either of them, but now that you've mentioned it, I can see them being useful to flavor various dishes.

[@Flatunello]

,@@jamesjfisk4968 It's full of glutamates and derives from the brewing process. Essentially, a yeast by-product. The British found it a viable meat "substitute" because it added meatiness, the umami flavor, to bread upon which they spread it - the Vegemite sandwich of Men At Work fame. Came in handy during the frequent wars that people with British accents keep getting into. Meat shortages will force a man into eating all kinds of wierdness just to fulfill his carnivore. 😂

[@iamchillydogg]

McCormick has sea salt and pepper that come in a bottle with a built in grinder. It has fine, medium and coarse settings. Love it.

[@katnazms8]

Now I know how and why to do a few more things in the kitchen. Curbing wastefulness and getting the max out of my efforts will improve with these hints.. more please. !!!

[@pbickford]

Great tips! Glad to know how to keep herbs fresher longer!

[@edcarpenter6284]

Jack, you are commended for putting together both an informative and highly applicable video for a range of cooks, striving to improve their capabilities. Thank you so much!

[@katiew8511]

Coriander grows like a weed in my garden. Didn’t know I needed to toast the seeds before grinding! Can’t wait to try this with my upcoming harvest.

[@madthumbs1564]

The #1 reason to make my own sushi was fresh toasted sesames. #2 was small batch sticky rice.

[@mattastic247]

Toasting the seeds opens a whole new world of flavor. Enjoy!

[@rhijulbec1]

I'm SO jealous! I LOVE coriander and I cannot grow it, for the life me! There's so much I'd love to use it in. And at the shops~you get about 8 strands for $3! Not enough to use in a single recipe. Jenn 🇨🇦

[@thestellarelite]

Loving this new series so much! Simple, informative, and stylish. I already said it but keep 'em coming!! Love you guys

[@addieira03]

I'm a chemist and I love cooking. I would totally approve of this video. And I think words will never be enough to express my gratitude for this well-made and well-thought video

[@VHPINC]

This is such a great series. Thank you so much for this great content.

[@MM-fr9yh]

Thank you Mr. Bishop for giving us so much information and encouragement to become better cooks with smart ingredients.

[@motrebal]

This was easily your best video, you showed knowledge without cow towering to the hosts. Get your own show, you can do it.

[@KailuaDoug]

Great advice. Thanks Jack!

[@madthumbs1564]

Yes, except for cracking pepper in plastic. -No better way to impregnate it with plastic chemicals.

[@SuperLanyard]

Hey Jack, you can clean your Braun grinder with soap and water. It says on the side semi submersible so take a vegetable brush, dip in soapy water and scrub just the grinding compartment. Rinse and wipe. Don't dunk the whole thing. Thanks for all your work!

[@GaryNik5374]

Anything with Jack is fantastic!

[@edwardhodge_usa]

Nothing better then an imperfect video! Saves us from making same mistake. Thanks editorial.

[@gordonhamnett1289]

Love the summary!! One other seasoning ingredient that is incredible- pomegranate molasses!! Check the international isle in your grocery store everybody. You will find this around middle eastern items like tahini! Thanks Frank!

[@davidthomas6094]

I knew much of all of this before, except for the tip about storing fresh herbs after purchase--thanks!

[@HBSuccess]

ATK ROCKS! All of the on-air folks rock. Thank you Jack.

[@amydevol8224]

Thank you for the seasoning overview. Much of what you covered I had already figured out, but it's nice to get a professional take to confirm. Especially liked the recommendations on finishing, in particular what to add at the end to brighten/complete a dish.

[@montyollie]

Jack you are just lovely! I love your humourous and gentle nature and I learn so much from you. You are ATK's finest!

[@ed10523]

Thank You for This Amazing Series..Looking forward to Much more!!

[@reeseasmr2511]

I love this. These cooking shows where you all are in your kitchens are the best. I love that your sheet pan looks like my sheet pan. Please keep doing these even after the lockdown ends!

[@lilrustee]

Thank you Jack! I especially loved the tip about letting the spices bloom in the oil!

[@victoriafine8209]

Thank you Mr. Bishop. I learned so much. Never understood why Chefs sprinkled salt from high above the protein. Always thought that was for dramatic on-camera effect. Now I get it! Also, great advice on how to store herbs such as cilantro.

[@silkytp789]

Part of my pantry umami section includes dried porcini mushrooms. Grind it up and add to soups, stews, and the like for rich flavor.

[@lindatisue733]

I found a Vietnamese mushroom bullion, with oyster mushrooms in it. it really adds a lot of flavour and wasn't expensive. It was at an Asian supermarket, sorry I don't know the brand name.

[@hazeljanehopkins5652]

A pleasure to watch and learn. ATK is great and so inventive in lockdown - well done !

[@devinthomas4866]

Jack is awesome. Love his segments. Ya'll be safe

[@mattiesmith1]

We would love to learn more topics like this please. Thank you Jack!!!

[@iKhanKing]

Bullet blenders are great for grinding spices!

[@jengus1951]

Great info! Just bought some cilantro yesterday. Heading in to kitchen to store it right! Thanks!

[@thomassantin3580]

This video deserves an award

[@vilhelmhammershoi3871]

Loved it!!! Thank you for the video, Jack!

[@cmdrbnd007bond8]

I was so happy to see your discolored cookie sheet. I have scrubbed and scrubbed trying to get my back to the naked metal.

[@melaniefisher8823]

Thank you Jack!!! For sure!!!!

[@joer5627]

What a hoot, Jack. Thank you for your honesty

[@ericl29]

Thank you Jack for sharing your knowledge in such an easy way to understand and use.

[@janetwarner2962]

Great presentation! Looking forward to the next episode.

[@owlivdejong5086]

I loved the last bit, I have two go-to's for umami, one is Worcestershire with a couple shakes lifting the whole flavor profile. The other contains salt, some dehydrated fat and tomatoes, and a kinda controversial ingredient MSG. It's Knorr Caldo de Tomate and I reduce my salt and add half of this back to make dishes pop. I can use less of it than if I used straight salt in a recipe because of all the boosters.

[@luckyduckie2000]

Wow Jack should do more of these. I learned alot.

[@darlenesgardenandhome]

I've been using pink Himalayan salt and black Himalayan salt in addition to kosher and sea salt.

[@karlinchina]

Himalayan salt is a scam.

[@Stahlmaks]

karlinchina maybe, but I truly like the flavor!

[@madthumbs1564]

@My opinion ultimately doesn’t matter but So does Redmond's Real Salt, grey salt, smoked salt, and other flavored salts. Fluoride content of Himalayan salt is what keeps me from trying it.

[@765respect]

@@madthumbs1564 Ooo! Didn't know it had fluoride, uh-oo!

[@madthumbs1564]

@cassl14 There is salt, and there is finishing salts like Maldon, or the kind they use on Pretzels. There's little to no reason to use anything but pure salt when it's dissolved into a recipe, though some people will benefit from added iodine.

[@sub4you282]

Thank you! I'll be using these tips to make my dishes taste better.

[@Onager-xv3gz]

Clear information covering topics and info that not everyone does. This series has covered common sense and common knowledge topics but when you dont know anything, you turn to the internet... thank goodness for ATK!

[@noracharles80]

Please, more of this segment. Thank you, ATK!

[@gigidodson]

Brilliant Man! My all time Favorite

[@ideoformsun5806]

8:00 I understand. I used to have the same Krups spice grinder, and for many years it faithfully worked so well I wore it out. Maybe you can get a new lid from the manufacturer. You don't want plastic bits masquerading as spices in your dishes.