The Test Cook Episode 5: Nailing the Ratios for the Perfect Cuban Sandwich

She's perfected the bread. She's perfect the pork. Now it's about the composition of the sandwich itself. In this episode of The Test Cook, Cecelia chases the answers for questions such as, "How much ham is too much ham?" and "Sliced pork or chopped pork?"
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[@jamois]

I love this series. ATK has been giving us great content for decades, but this is one of the best things they’ve done. Hearing the stats on how many iterations of every recipe get made before they’re released is impressive, but seeing it in action has so much more impact. Never thought I’d be emotionally invested in the making of a sandwich. Brava, Cecelia!

[@adjayabalos3476]

This actually brought tears to my eye. Pride and accomplishment

[@artisan4797]

What I love about America’s Test Kitchen is the dedication. I have been a fan for years! I try to tell anyone that will listen that what you do is amazing. This behind the curtain episode really opens my eyes to what it takes to flesh out a recipe. Thank you!

[@artisan4797]

@Cecelia Jenkins I have been following ATK for over 10 years. I love the job you all do. Thanks for the effort and information.

[@benhuber8209]

This is FANTASTIC!!!!!! MORE OF THESE VIDEOS PLEASE!!!!!

[@benhuber8209]

@Cecelia Jenkins that's GREAT NEWS!!! CONGRATULATIONS!!!!! Your hard work is apparent in your videos, and I'm glad that you get more videos. I will be eagerly awaiting it! Best of luck!!!

[@the_purple_mage]

That was practically an adventure for us to watch! Thanks to ATK for taking the time and effort to make this available. I never would have guessed or appreciated how much work went into putting something as "simple" as a sandwich together without this remarkable behind the scenes look. Thank you!

[@rachaelnikkola8257]

Prince Neptunus so very true!

[@nicholashilton2514]

“Hi, I have sandwiches. Ok, bye.” Who wouldn’t love getting that call, my God!!!

[@tony_25or6to4]

I wish I got that call

[@_CoasterNinja]

Amazing. So much effort goes into your recipes. The public is so lucky to have you guys around. Thank you!

[@rachaelnikkola8257]

Brought tears to my eyes! So very humbling on what goes into making and the testing that goes into each and every recipe. WELL DONE!

[@michaelniewiadomski1937]

Congratulations, Celelia! I loved watching you overcome this challenge! Keep up the great work!!!

[@zappyliving5365]

Brought tears to my eyes. Each recipe made in your test kitchen is literally made with Love sweat and tears. I will never look at each recipe the same way again.

[@nevadaclare6886]

One statistic I would have liked to see mentioned is HOW LONG this process took. From Bryan Roof going to Florida, their decision to test/make a Cuban sandwich, and deciding to assign it to Cecelia Jenkins. Then how much time for each aspect - bread, pork, sandwich. Then home testers and Cook's Country editor testing. Concept to publication. I really enjoyed this whole series! A real eye opener!

[@ooAnthony]

After watching all of these I'm totally making that sandwich. The bread alone...drool.

[@oscarinacan]

goo.gl/maps/eq9GQmbLBSTkvb6A8

[@ksreining]

I never thought I'd cry over the completion of a video about making a sandwich! Congratulations, Cecelia! You are AWESOME! I am so happy for you and your success!

[@newkkl]

Cannot wait to try this recipe! I live in Florida and a really good Cuban is a thing of joy. Erm, I’m in the no salami camp, too. I used to eat at a tiny Cuban restaurant out near the university in Tampa where they served a grouper almandine as big as a tray, thin and covered with a crispy crust. The fish was hot, flaky and steaming inside the crispy nutty crust. The lady who ran it was elderly and spoke minimal English, but she was probably the best cook I’ve ever encountered. Her Cuban bread was amazing, her sandwiches would explode your head. I’m sure she’s been gone these many years but I remember her and her little restaurant with great fondness.

[@jasminemosley5239]

Coworker: *excited about free lunch* “Thank you!!!” Cecelia: “Sorry, too much ham” Coworker: 🤷🏻‍♀️ “Okay, thanks!”

[@elizabethwhite2151]

Congratulations, Cecilia! How great to watch you go through this process and to persist no matter what! Can’t wait to make this!

[@corkiematson5416]

Thank you for taking us along for the ride! I'm so impressed and amazed at the process. It looks delicious. Congratulations, Cecelia! You rock!

[@semco72057]

Cecelia did a great job making that perfect sandwich and I thought the first ones was nice, but she outdid herself as she further improved it and having everyone love it. Both the bread and the meat was superb and so much so until I have to try making some like that.

[@chriholt]

That was an awesome and fascinating series. Thanks for putting it together!

[@tomgeorge482]

Very much enjoyed this look behind the scenes of the development process. Please make sure that when this recipe is published, you include the recipe for the bread! And the pork, for that matter. Thank you!

[@meleader]

Trust me on this, try the refrigerated Claussen dill slices instead of the cooked chips. Just try it; you'll thank me! Love ATK!

[@kcgibbs]

"Too much ham" said nobody sane...

[@RodTejada502]

I clapped too!! Well done, Cecelia!!!

[@rprtr720]

I grew up in Tampa. My uncle learned to make Cuban bread while working at La Segunda bakery in the late 50’s. He later opened Valerie’s bakery in Tampa. I worked for him and his Cuban bread was always proofed in a high moisture proofing box. Once proofed, he would cut the top about 3/8 inch deep and squeeze a small bead of all purpose shortening in the middle of the cut area just before baking. My only regret in life is that I never wrote down any of his recipes.

[@paulasimson4939]

Way to go Cecelia! What a journey, it's so interesting seeing the process and amount of work that goes into each recipe. Yum, yum, yum!

[@kcgibbs]

I truly appreciate how you all go about experimenting to find the best.

[@daniel26395]

I was waiting till after the credits for it to say "Cecelia will return in Avengers: End Game".

[@jgarza00]

That was a stupendous journey to be a part of! Thank you Cecelia, and congratulations!

[@erldagerl9826]

She’s adorable. And now she’s a KZbin star.

[@yettaoshea8869]

Well done, Cecelia! Congratulations!

[@tiacho2893]

Doing a bit of recipe refining on my own, I know that recipe development is really difficult because there are so many variables; from different brands of ingredients, variability within that brand, seasonality, and availability. I have found flours to be very variable and you have to use recipes as guidelines. I knew that ATK/CC does a lot of iterations and permutations of a recipe, but this is a revelation. This series makes me appreciate my subscription to the magazines even more.

[@tiacho2893]

@Cecelia Jenkins Your are so welcome. That is why I prefer Cooks Illustrated to almost every other cooking magazine. To me, it is written for Cooks while almost every other magazine and almost all online recipes are made for people that just follow recipes by rote and do not understand the process. Just following a recipe does not prepare you for becoming a Cook because you seldom know where things went wrong if they do. And people that don't cook never realise the effort in refining the recipe. It is like people that think novels are written in one draft and songs are recorded in one take. And you get the pleasure of figuring out how to sub stuff like naranja agria or red tofu for a wider audience. Or something as basic as the ratios of ingredients in a sandwich. You deserve every accolade you get and more. 👍🏼👍🏼👍🏼👏🏼👏🏼👏🏼

[@greglautzenheiser3864]

I loved this series. Please do more of the same. Cecilia is a star! And the sandwich is pretty cool too!

[@kathyerickson9402]

It was the cover story...yay Cecelia! I sure hope you do more of these videos. I was so excited to see this hit my Inbox today. Even after eating a full Thanksgiving dinner, I'd snap up one of those sandwiches in a heartbeat!

[@jackwebb437]

Dear ATK: going to have to do some traveling but the best Cuban I’ve found is on Little Corn Island, Nicaragua. The outdoor restaurant is Habana Libre. Some Cuban folks who moved to this little enclave about 45 miles off the eastern coast of Nicaragua back during the stronghold of the Sandanista days. They carved out a little niche for themselves. No electricity. At least none when I was there. Cooking with gas is all they have. Go have a sandwich and a Victoria or a Toña to wash it down. If you’re lucky and they brought ice from Big Corn your beer will be cold. I literally love the element of surprise and knowing everyone is in the same boat.

[@purberri]

The Cuban bread is the most critical, no salami. Just ham, cheese, pickles, mustard and roast pork

[@kevinknox4276]

Agree I prefer the midnight cuban sandwich with the sweeter bread just awesome

[@rachelsweets]

I agree

[@seikibrian8641]

"The Cuban bread is the most critical, no salami." That's a running argument between the pretenders in Key West and the REAL Cuban sandwich from Tampa. Ya gotta have Genoa salami. ;-)

[@KenS1267]

@@seikibrian8641 I've had both with and without salami. I much prefer without.

[@seikibrian8641]

@@KenS1267 That's your prerogative; tastes vary.

[@nicholashilton2514]

Love content like this, Test Kitchen. Keep it up!

[@drwgisblaidd2650]

Congrats Cecelia!!! I'm sure we'll be seeing more from you! Thanks

[@gordonlinder1572]

One of the best series you have ever done. Keep it up. Thanks you so much. One more thing to be thankful for on this day.

[@robertburleson2450]

I LOVE THESES PEOPLE!!! Nothing short of perfection will do. Thank you ALL for your determination and hard work.

[@GrumpyGrunt]

Great job, Cecilia! I didn't think there would be even a debate about sliced vs. chopped pork (although I often use my leftover pulled pork to make Cubans the next week). Now, to make your version of my favorite sandwich...

[@GrumpyGrunt]

@Cecelia Jenkins Thanks for breaking it down for us. I am anxious to give it a try after these holidays are over...unless I can get someone to agree to have Cubans for one of our meals. 🤔😁

[@lextaproot1291]

Fantastic video! Would love to see more like it.

[@s.e.fernandez4002]

Absolutely thrilled that you took on this challenge. Truth be told . . . if you asked 100 Cubans to provide their input, they would all be different. We Cubans are excessively opinionated. However, I simply cannot resist the temptation to offer my input. The ratios of each ingredient should be only noticeable (subtle) if . . . you pause to take notice. In other words, too much ham tastes like . . . too much ham. None of the ingredients should generate a prominent flavor. Pickles ? ? ? are necessary and should be there to add an occasional surprise crunchy brightness. Otherwise, it interrupts that outcome of harmony and balance of flavors. The ham should be sweet ham. Why? Because if you think Cuba, you should know how the agriculture of the island colors their cuisine. When we Cubans cook, we always think (secretly) "a little bit of sweet is always a good idea". LOL! I better stop now, because I have now fallen into the category of an excessively opinionated Cuban. When you are happy with your perfect Cuban sandwich, I recommend you try the Elena Ruth sandwich.

[@HueMan888]

Don't be ashamed of being an excessively opinionated Cuban. This sandwich is part of your cultural heritage and you should be protective of it. The traditional foods of non-white people across the globe have been Columbused by white people. Then they present themselves as "experts" of a culture's food and present it back to white people as "exotic cuisine" or the latest food fad. The real experts are the people, like you, whose families have been preparing those foods for generations but will never the the proper recognition and respect because they're not white and didn't attend some fancy cooking school. We have to hold tight to our customs and not let them get stolen from us and monetized for profit by people outside of our cultures.

[@jean-michelnicolas9999]

Can someone tell me when this recipe was released in the Cook's Country magazine ? I looked at august / october and december nothing ! Will it be released in the next magazine ?

[@samuelwilliams8560]

@Jean-Michel Nicolas - I suspect the cover being edited at 14:07 is going to be the February/March 2020 edition of Cook’s Country.

[@jean-michelnicolas9999]

@@samuelwilliams8560 Oh OK thanks, I guess I'll have to wait then.

[@jasonyoung6420]

I would love to be there to test each and every one of those sandwiches.

[@oscarinacan]

goo.gl/maps/eq9GQmbLBSTkvb6A8

[@phickle]

Well done Cecelia! It's 8am on Thanksgiving morning and dying for one of your Cuban sandwiches! I really loved following you on this journey. So fascinating to watch the testing, decision making, and everything that goes into creating/replicating this recipe. So, how do I get to be on the other end of the phone when you say, "I've got sandwiches."?

[@brianklaus2468]

Cannot wait until the issue comes out to make this! I adored this series and hope you do another one

[@brianklaus2468]

@Cecelia Jenkins no worries, I know you're busy making me more delicious recipes! Have a great Xmas and New Year!

[@amandac7270]

Congratulations ! I feel like I’ve been on this journey with her lol

[@marksin515]

So when does this recipe become available? I'm unable to find it so far, and I mean on the Cook's Country website. I'm really curious about the bread aspect.

[@josepharcher9750]

She's perfected the bread. She's perfect the pork.

[@oscarinacan]

goo.gl/maps/eq9GQmbLBSTkvb6A8

[@kstewart3901]

Way to go! Sounds yummy.

[@gigidodson]

Amazing. Good job. Nothing comparable to a good Cubano sandwich done well.

[@harterbob]

Way to go, Cecilia! I am a Tampa resident, so obviously a big fan of Cuban sandwiches. Can't wait to try yours.

[@rachaelnikkola8257]

Way to go Cecilia!

[@Lampshadx]

I'm glad that all the other cooking channels are following the bon appetit model now. Better late than never. Hopefully, a lot more to come on KZbin instead of begging a paywall

[@slam854]

I am shocked at how much work went into developing each element of this sandwich. I studied the film "Chef" & followed Roy Choi's layout in the film. It was a great sandwich, but nowhere near the level you professionals are taking it to. This was hard to watch but worth it. Cecelia, you are a food scientist and an artist...and I AM HUNGRY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@emiliofuente828]

Congratulations!!!! All of your hard work is absolutely Delicious 🤤

[@peachy6969]

Wow dedication!

[@JayredPotter]

Ok I need to know. When does the Cook's County issue come out with this recipe in it? I have been itching to try this recipe out since the first video game out, and I dont want to miss my chance to pick it up. I know at the end of this video they show what it will look like, but not when its coming out, or if it already has

[@JayredPotter]

@Cecelia Jenkins Thanks so much for responding. I really enjoyed watching you experiment and concoct this recipe. I can't wait to give it a try. Didn't know it was already up on Cook's Country already, so I suppose I will have to start trying out that recipe this weekend. Still plan on picking up the magazine issue when it appears in January. Thank you for letting me know about when the magazine comes out and that the recipe is up online. I will go ahead and respond again once I have had the opportunity to try the recipe myself. :D

[@hollym5873]

Thanks for the video very educational. Great job.

[@msalty2823]

Looks amazing.

[@frankgerlach5059]

Now is the hard part, be consistent from now on. with every sandwich you make. Good job and good luck. Thank You.

[@vicentefloresjr1311]

Sabroso Cuban Bread y sus Sandwiches 🔝💯

[@KmanSweden]

Well done!

[@bloodgain]

Congrats on the cover story! Wow, 6 weeks perfecting a sandwich. This is basically the true story _Chef_ was based on but didn't know it.

[@ErsahMajor]

Salami on a Cuban sandwich....I swear, if I were there..

[@kevinknox4276]

No kidding who in the world puts salami on a Cuban sandwich sad really sad

[@pegao]

I was saying the same thing.

[@markhgillett]

yes salami on a cuban I have eaten many in Miami and when I make one at home I always use salami

[@seikibrian8641]

That's a difference between Key West style, and Tampa style. Because there were many Italian immigrants living alongside Cubans in Ybor City, Genoa salami became an ingredient in Tamp-style Cuban sandwiches, and is described in, for example, Jeanette Beyer's 1934 article "Jeannette Beyer Discovers Many Charms of Florida." Salami is also included in my copy of "The Gasparilla Cookbook" given to me when I moved to Tampa in 1970, and has been in every edition since 1961.

[@ErsahMajor]

@@seikibrian8641 well given those facts I could possibly get behind salami on the sandwich.. Its just that salami seems very weird on a Cuban sandwich to me..ahh well.

[@robertclavet4673]

I really like this deep dive into a recipe! What a fun journey. I kinda teared up when she got the clap at the end. Fun, fun! 10/10 highly recommend more content like this. Maybe start a new channel?

[@Doone226]

I literally jumped when that bread pan tupped over when she was attempting to put it in the oven.

[@karenward4888]

It was yummy delish!!!!

[@jovebo3015]

The link to follow Cecelia on Instagram doesn’t work. I would love to follow her.

[@marksin515]

Try this: instagram.com/cecelia.k.jenkins/

[@rodmckenzie9089]

Well done Celia 😁.

[@CorwynGC]

This looks good even after Thanksgiving dinner...

[@arielsada3940]

Salami on a Cuban sandwich! Never!

[@lamontacoff4529]

I’m getting the idea if a gentrified sandwich. They have a sandwich in Miami, spend thousands to recreate something Cubans have already perfected.

[@moe92870]

Bread is everything... If you can find a good crusty and sorta soft in middle bread the meat is secondary... I remember when a certain bread business went under in my area, it ruined local deli's for miles around my house.

[@HannahMattox]

An amazing job ❤️

[@HannahMattox]

❤️ beautifully done! ❤️ Hard work pays off sweetheart!

[@whammy3323]

Don't get me wrong, I love every aspect of this whole process. However, I'm curious about how much food waste actually happens...

[@fearthespear305]

First question: was there any cuban consulted? Second: why didn't you guys just buy a $20 sandwich press at Walmart? 3rd why were all the sandwiches made with hoagie style bread that is much plumper than Cuban bread that has a harder/crunchier crust and airier inside?

[@gracedelossantos2022]

The pork is overly saturated with condiments. Salt, pepper, cumin and oregano cooked in an smoker. Cairo ham. No matter what anyone says: the bread is the most important. Flaky crust lightly flavored bread that slightly comes apart is optimal. .

[@biggdaddy202003]

Where is the recipe? I can not find their mag in my area anymore and do not want to sign up for subscription. Great series

[@guayabito6946]

So much research and she messed up on one of the most important thing...... 3:36 *NO MAYO ON CUBAN SANDWICH!!!!* only mustard!

[@thomasbernecky2078]

"Sandwich #19" says it all? It could be the best sandwich ever, I doubt I could eat that many variations on the same thing that many times? That said, if you hit perfection, we could all eat it happily the rest of our days?

[@mikeplummer8904]

Now I need one in my belly.

[@daepst1]

What issue of cook's country mag has this recipe?

[@ALLmightyCanes]

Salami? No Cuban sandwich has salami in it. I’ve had so many CS in Miami and I’ve never had one with Salami.

[@samuelwilliams8560]

@Joshua Gonzalez - This is a Tampa-style recipe (14:07). “Variations: Salami in Tampa, no salami in South Florida” en.wikipedia.org/wiki/Cuban_sandwich

[@guayabito6946]

ITs a Tampa thing, no Cuban will ever put salami on a Cuban sandwich, or mayo. (as she did)

[@BillByrd74]

You had me at mojo!

[@cudjoekey2334]

While it looks yum in it’s own right, you all need to send her to Key West to try all the Cuban sandwiches including Kims Kuban, Sandys, El Mocho,, etc. to research the proper Cuban sandwich. Buy that woman a flight!

[@jmoney6652]

I wonder if the Cuban people do this..I doubt it and their sandwiches are pretty good

[@KenS1267]

Everything I know about making Cubanos I learned from Happy Hogan.

[@wallfly0131]

I can't imagine Cuban's freak out like you guy's did. I bet the sandwich changes depending on what they have available to them. You should call that the liberal PC non offensive to Communist sandwich.

[@JackTse]

My comments about the series: 1. Why didn’t you send her down to Tampa? So everything is being filtered through a second person’s opinion? 2. Take into consideration #1 and then the guidelines for the recipe start are formulated by the group. So the pressure is on for her to develop a recipe for something she didn’t taste and she doesn’t have the freedom to develop herself 3. I think the parameters of the project were not presented to the audience on the first video. This could be just a video for KZbin or it could be a documentary for the cover recipe... I think it could have been edited so we understood why this recipe is important 4. Why is this video in 5 parts? I mean, it’s a cool story I guess but I think the format was a bit too much for what it is. Maybe a 2 parter would have been more appropriate? 5. So I have some light criticism of the tone of the videos and my opinion on what my overall thoughts are. The people were likable but the presentation was a bit preening. Special camera, a visual style ... as someone who watches other shows I kinda find this one to be like too serious for what it is. I know the magazine needs to be professional but I guess it’s kinda antiseptic to me. I do want to add that this is a new show and I think there is room for you to evolve it into something much improved. 6. Was there not a single opportunity to get a Cuban on the show? An expert, another employee, a local restaurant owner, a Cuban recipe tester ... nothing? Having said these points, I appreciate that you made a nice video series and it was interesting to see a cover recipe being developed.

[@badbanano]

The pork needs to be steaming hot and the salami must be nestled against it to release the magic. The pork should be sliced bathing in a rosemary au ju.

[@jdkgcp]

You forgot the panini/sandwich press. All that time spent in over engineering the sandwich and she missed the single most crucial serving and texture step. No.... weighing the sandwich down with another pot is NOT how it's made. I mean c'mon....you don't have to be a chef to know that was a basic mandatory step.

[@jdkgcp]

@Cecelia Jenkins except for the part where you failed at the most obvious and crucial step for texture. Your entire kitchen doesn't include 90% of what readers have. ....and they aren't "readers", hence the videos. If you're going to cook in a 10 thousand dollar oven.... don't talk about what "readers" have....buy a stupid $30 Panini press and make it right.

[@Hobo_X]

You need to have Alton Brown try it and give feedback

[@monfrig6959]

What happened to the original guy from this show

[@cgafrisco2837]

Waddling Brian needs to sample a salad! And the amount of pork butts cooked / wasted is astounding.

[@drwgisblaidd2650]

I thought we got rid of fat shaming, and just because it didn't get used in an Official sandwich, no one throws out roasted pork butt, whether it's sliced or pulled, it always disappears, for some reason... Think, cooks like to eat, it's why we start doing it.

[@palomahealing5073]

Did you all get the recipe from China?

[@bobjones6362]

No palm fronds? 🤐

[@karenfiddy5786]

What a jerk for throwing out the sandwich...people are starving..you should be embarrassed...

[@oscarinacan]

best cuban sandwiches period: goo.gl/maps/eq9GQmbLBSTkvb6A8

[@HiFiInsider]

I would gain so much weight if I worked there. lol...