America's Test Kitchen Season 26 Episode 4

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Transcript

00:00I'll see you next time.

00:30Today on America's Test Kitchen, Valerie makes Bridget turkey sausage lasagna, Jack talks

00:44all about sugar, and Antoinette makes Julia chocolate sorbet.

00:49It's all coming up right here on America's Test Kitchen.

01:00You remember the 90s?

01:05I sure do, because there was grunge on the scene, everybody was wearing roller blades, and

01:11ground turkey all but shoved ground beef out of the meat case at the supermarket.

01:15Well, ground turkey can be great, and it can be used in a lot of classic dishes, and Valerie's

01:21here.

01:22I'm going to show us a dish that uses ground turkey that was inspired by someone very

01:26special.

01:27This turkey lasagna is inspired by my mother.

01:29She would make it for our family when I was growing up.

01:31Yes.

01:32It was the 90s, so low fat was having a moment.

01:34It was all about ground turkey and cottage cheese.

01:37So those ingredients found their way into a lot of our meals, and I'm using them in this

01:42recipe today.

01:43Okay.

01:44Let's make our meat sauce.

01:45I've got a tablespoon of extra virgin olive oil, heating over medium.

01:49And once it's shimmering hot, I'm going to add a large, finely chopped onion.

01:56And I have a teaspoon of table salt.

01:58So I want my onions to soften.

02:00I'm going to throw this occasionally.

02:02It's going to take about five minutes.

02:03Okay.

02:05Our onions have softened.

02:08I'm going to add one pound of sweet Italian turkey sausage.

02:12The casings have been removed for this.

02:14I'm going to just break this up.

02:16Okay.

02:17And I've got half a pound of ground turkey.

02:19I'm going to sprinkle a half teaspoon of black pepper over the meat.

02:23Great.

02:24So for this sausage, you can find it in bulk with the casings already removed.

02:29Or you can buy the links and just remove the casings.

02:32So I'm just going to cook this, breaking up the meat until it's no longer pink.

02:36It's going to take about five minutes.

02:38Can you keep an eye on this while I crack our fennel seeds?

02:42I am happy to work for lasagna any day.

02:45I have two teaspoons of fennel seeds.

02:48I'm going to lightly crack them.

02:50By lightly cracking them, we're releasing their very fragrant aromas.

02:54And it's just going to bring out more of that sausagey flavor because Italian sausage,

02:59it has that fennel aroma already.

03:01So we're just amping up that flavor.

03:04It's the best part of the Italian sausage, right?

03:06It's that fennel, little garlic fennel.

03:08Exactly.

03:09And the ground turkey just rounds out that flavor.

03:11Love it.

03:12All right, so we're just going to keep stirring this until the meat is no longer pink.

03:16Okay.

03:17So our sausage and turkey is no longer pink.

03:21We're going to add tomato paste.

03:23I've got two tablespoons of tomato paste.

03:26You want to give it a stir while I add some ingredients?

03:29Of course.

03:30I've got six minced garlic cloves.

03:33Here are those two teaspoons of fennel seeds that we crushed.

03:36Is that almost licorice flavor?

03:38Yeah, it's almost like anise.

03:40Yes.

03:41And I've got a quarter teaspoon of red pepper flakes.

03:44Okay.

03:45We're going to let this cook for two minutes so that the flavors develop.

03:47Okay.

03:48I know the aromas have already developed.

03:50Oh yeah.

03:51That smells incredible.

03:53Our flavors have developed.

03:55It just keeps getting better and better.

03:57I've got 28 ounces of crushed tomatoes.

04:00Okay.

04:01And I've got 15 ounces of tomato sauce.

04:04So we've added tomato paste, crushed tomatoes, tomato sauce.

04:08We're getting a really robust tomato flavor.

04:11The tomato paste, it gives that umami richness and it even helps thicken our sauce.

04:16And I've got a tablespoon of Italian seasoning.

04:20Italian seasoning is an awesome spice blend.

04:23It has basil, oregano, rosemary, thyme, marjoram.

04:27It's a way to get a lot of spices without having to fill your spice cabinet with all of those different spices.

04:33Seriously, how many of you have marjoram in your spice drawer right now?

04:38All right.

04:39This is now simmering.

04:40I'm going to reduce the heat to low.

04:42We're going to cover it, let it cook for about 20 minutes until it starts to thicken slightly.

04:47Okay.

04:48So while that's simmering, let's prepare our lasagna noodles.

04:52So I've got 15 curly edged lasagna noodles and nobody likes overcooked mushy lasagna noodles.

05:01Nope.

05:02So what I like to do, I like to add my lasagna noodles to the pan I'm going to roast my lasagna in and I cover them with boiling water.

05:11Boiling water par cooks the lasagna noodles.

05:14We're going to let them soak for about 15 minutes until they're soft and pliable.

05:18That way, when we bake our lasagna in the oven, they're going to be perfectly cooked with a nice texture with some bite to them.

05:25Got it.

05:26And what I like to do when I'm soaking them, I'll just check on them every so often and make sure that they're not sticking together.

05:32We drained our noodles and transferred them to a towel lined pan and we're letting those dry.

05:39And I went ahead and I pat it dry our baking dish.

05:42So let's check on our meat sauce.

05:44It's been about 20 minutes.

05:45Going to give it a taste.

05:55That is excellent.

05:56Just going to add a pinch more of salt and pepper.

05:58Okay.

05:59So our sauce is ready to go.

06:01Let's go ahead and get our cheese ready.

06:03I've got four ounces of Fontina cheese.

06:06You're not going to find Fontina cheese in every lasagna, but it works so well here because it has this rich umami flavor.

06:13It's salty and it melts so creamy.

06:15Definitely.

06:16Do you mind giving this a shred for me?

06:19I get to work.

06:20That's awesome.

06:21So while you're shredding that, I'm going to work on the rest of our cheese.

06:24I've got two cups of cottage cheese.

06:27So we talked about how my mother would make this in the 90s.

06:30Look, I love cottage cheese because when it melts it gets so creamy and creates almost like a bechamel sauce for our lasagna.

06:38Without the work.

06:39Exactly.

06:40And I've got one and a half cups of mozzarella that was shredded from a block.

06:45I like using the block cheese and not the pre shredded stuff because it's going to melt better.

06:50It doesn't have any additives.

06:51Right.

06:52So this combination of cottage cheese with mozzarella is just going to be so rich.

06:57And we're going to add half of that Fontina here as well.

07:00And I've got a quarter teaspoon of table salt and a quarter teaspoon of black pepper.

07:06Okay.

07:07We season every layer.

07:08Okay.

07:09Even the cheese.

07:10Even the cheese.

07:11So I'm just going to gently mix this together.

07:14And, you know, if you're looking for Fontina in your grocery store, you're not going to find it with, you know, the cheddar or the string cheese.

07:20Go to your specialty cheese section where you're going to find imported cheeses like, you know, Asiago, Parmesan.

07:26That's where you'll find Fontina.

07:27Yeah.

07:28And it's a good idea to get a younger Fontina, something that's creamier.

07:31As they age, they can get more like Parmesan, which is very flavorful, but it doesn't melt as easily.

07:36Right.

07:37So we've got half a cup of mozzarella and I'm going to add the other half cup of Fontina and just lightly mix this.

07:44And this is going to be the cheese that we sprinkle on top of our lasagna.

07:48We're not shy with the cheese around here.

07:50Let's assemble this lasagna.

07:52Let's do it.

07:53All right.

07:54Our bottom layer is going to be one and a half cups of meat sauce.

07:57And I like to start with meat sauce so that it won't stick to the bottom.

08:02And we're doing thick, hearty layers here.

08:05This is going to be a hearty lasagna.

08:07Okay.

08:08So I'm just going to spread this meat sauce evenly on the bottom.

08:12Mm-hmm.

08:13And I'm going to add five lasagna noodles right on top.

08:17Okay.

08:18And it's okay if they're overlapping a little, just make it fit.

08:21Make it work.

08:22Make it work.

08:23Make it work.

08:24Make it work.

08:26So I'm going to spread about two thirds cup of our cottage cheese mozzarella Fontina mixture right on top of the noodles.

08:36And I'm just going to use a little angled spatula to spread it.

08:41And the nice thing about cottage cheese, when it's cold you have these big cheese curds.

08:47Mm-hmm.

08:48But when they melt, oh, it's just so creamy.

08:51It's perfect for lasagna.

08:53And now I'm just going to repeat this.

08:54Okay.

08:55I'm going to do another one and a half cups of the meat sauce.

09:02Spread this nice and thin.

09:04Get five more noodles.

09:08All right.

09:09And I'm going to add more of our cheese mixture.

09:12I'm just going to spread it an even layer, about two thirds cup.

09:15I'm just going to do this one more time.

09:17Another one and a half cups of meat sauce.

09:20Spread that evenly.

09:22There is something a little bit meditative about, you know, doing something like this.

09:27Yes.

09:28Meat noodles.

09:29And we'll do our last two third cup of cottage cheese mozzarella mixture.

09:35All righty.

09:36An angled spatula is perfect to paint cottage cheese on lasagna noodles.

09:41Yes.

09:42They don't call it culinary arts for nothing.

09:44True.

09:45Now the last thing is to top it with our mixture of mozzarella and fontina.

09:54I'm just going to sprinkle this on top in an even layer.

09:57By heating it, the cheese is going to get golden and almost caramelized to bring out more richness from that fontina.

10:05All right.

10:06So we're going to cover this with aluminum foil.

10:10I sprayed vegetable oil spray so that the cheese won't stick to it when we're ready to remove the foil.

10:16We're going to bake this in the middle rack of the oven at 400 degrees until it starts bubbling.

10:22It's going to take about 25 minutes.

10:25Let me pull that out for you.

10:28I'm going to remove the foil.

10:30Oh, yeah.

10:31Oh, yes.

10:33Let's finish it off by broiling it.

10:36Okay.

10:37Door is closed.

10:38And I'm going to adjust to broil.

10:41We're going to let this broil until the cheese is golden and slightly crispy.

10:46It's going to take about three minutes.

10:49Oh.

10:50Look at that gorgeousness.

10:54That bubbling cheese.

10:56Yum.

10:57Is it done?

10:58It's done.

10:59Okay.

11:00Good.

11:01Oh, my goodness.

11:03Look at that.

11:04We're going to let this rest about 15 minutes before we dig in.

11:08Are you hungry?

11:09You ready?

11:10I am ravenous.

11:11Okay.

11:12So let's give it a try.

11:18Look at that.

11:19Look at those perfect striations here.

11:22The layers.

11:23The history that went into building this lasagna.

11:26Time to eat?

11:27I think so.

11:28Okay.

11:29Wait a long enough.

11:30Yes.

11:36Getting a nice layer there.

11:37A little bit of the meat sauce.

11:38A little bit of the dairy in there.

11:40That fennel in the meat sauce is just shining through.

11:48Absolutely.

11:49A huge, huge Italian sausage flavor.

11:52Yeah, definitely.

11:53But the noodles themselves are still a little al dente.

11:56They're not overcooked at all.

11:58The sauce, you pre-cooked it, so it's really super concentrated with all that tomato.

12:02Right.

12:03I mean, that's why it's nice and thick and robust.

12:05Yes.

12:06And it's not overwhelming with cheese.

12:08It just adds that perfect salty creaminess.

12:11You're right.

12:12I mean, it is more like a layer of bechamel than actual cottage cheese in there.

12:16Now, I have to confess something.

12:18I took a little peek to see what the folks online were saying about this.

12:22Okay.

12:23Yeah.

12:24And some of our members absolutely love this.

12:26In fact, there was one person that said, for anybody that was doubting the turkey,

12:30do not doubt the turkey, do not doubt the recipe.

12:33And she made it twice in one week.

12:35This, twice in one week.

12:36Oh, wow.

12:37Yep.

12:38Don't doubt turkey and don't doubt mom.

12:40No.

12:41We'll never doubt you either.

12:43Thank you so much for showing us how to make this masterpiece.

12:45Thank you, Bridget.

12:46So if you want to make this fantastic lasagna at home, it starts by creating a savory meat

12:51sauce using Italian turkey sausage, cracked fennel, and Italian seasoning.

12:56So curly lasagna noodles in hot water to soften and use three kinds of cheese, cottage, mozzarella,

13:02and fontina for a rich, creamy texture.

13:04So from America's Test Kitchen, an incredibly satisfying and luxurious turkey sausage lasagna.

13:11All right.

13:12We're calling your mom, getting more recipes.

13:13Yes, absolutely.

13:14It's what I do every week.

13:17We love to bake in the Test Kitchen, so we use a lot of granulated sugar.

13:25And we've heard from viewers that they're interested in raw sugars or organic granulated

13:31sugars, and can they be used in our recipes?

13:33So before I answer that question, let me explain how cane sugar is made.

13:38So they take the plant.

13:39They get juice out of the sugar cane.

13:42They put it in a centrifuge to get the crystals separated from the liquid.

13:47That liquid really is molasses.

13:49And then dry it.

13:50At that point, you have raw sugar.

13:52Now, that processing happens usually where the sugar cane is grown, because sugar cane is

13:57very perishable.

13:58There's a second level of processing that can occur anywhere, where the raw sugar is

14:03shipped to another plant.

14:04It is dissolved in water.

14:07They then add bone char.

14:08And as the name implies, it is from animal bones.

14:12It's used as a charcoal to remove impurities and also to get that really bright white color

14:18that you get from the classic granulated sugar here.

14:21At that point, the liquid is put back into a centrifuge, dried again, and you have what

14:26we would call classic granulated sugar.

14:29So this definitely matters if you're vegan.

14:32So if you're vegan, you don't probably want to be using a product with bone char, which

14:36comes from animals.

14:37So you want to be looking for a raw sugar.

14:40The easiest way is to look for the word organic on the label, which means there are no animal

14:44products involved.

14:45So what about in the kitchen?

14:47So to find that out, we decided to make cookies and cakes.

14:51Three ways to think about this.

14:52One is the color.

14:53And honestly, unless you're making a sugar syrup and brushing it on something really light

14:57or putting it in a cocktail, you're not going to notice this sort of light, tawny color from

15:01this middle sample.

15:03You may notice it in the sugar syrup, but once you put it on something, it's going to be

15:06really hard to see the difference.

15:08Second thing is moisture level.

15:10So the less processed raw sugars have a little bit more moisture in them.

15:15And we noticed in the cookies they were slightly chewier, but it is a pretty minor impact.

15:21Last thing is actually the texture of the crystals themselves.

15:23So this is definitely the coarsest thing on the table.

15:26And we did find in cookies that don't have a lot of moisture, like think of shortbread,

15:30you're going to notice the crystals on your tongue.

15:33The cookie itself will be a little sandier.

15:35It's not a good thing or a bad thing.

15:37Some people actually quite like it, but it is definitely different than the really fine

15:42crystals of a classic granulated sugar.

15:45Now, once you add liquid, a couple of eggs, certainly a cup of milk in a cake batter,

15:50the sugar is going to dissolve and they're not going to be any textural differences.

15:54So if you're a vegan, it matters.

15:57And you want to be looking for an organic brand of granulated sugar.

16:01If you're somebody who just loves to bake, you can use any of the products on the table.

16:04And you're going to have good results at home.

16:12The main difference between chocolate sorbet and chocolate ice cream is that sorbet doesn't contain any dairy,

16:18but that doesn't mean it can't be just as creamy and smooth.

16:22And today, Antoinette is going to show us how it's done.

16:24I am.

16:25And I have a secret ingredient to make sure it comes out smooth and creamy every time.

16:28Intriguing.

16:29Yes, let's get into it.

16:30Okay.

16:31So in our saucepan, I have two and a fourth cups of water.

16:33We're going to heat this over medium high heat.

16:35And this would normally be milk if you were making ice cream, but it's water.

16:38Right.

16:39And it's still going to be creamy though.

16:40So to that, we're going to add half a cup of Dutch processed cocoa powder.

16:44Now, when we were testing this, we did natural and Dutch process.

16:47And we found that the low starch content, high fat in the Dutch process gave a smoother, creamier sorbet.

16:54We're going to add in three fourths of a cup of sugar.

16:56All right.

16:57Next, we're going to add in a fourth of a cup of corn syrup.

16:59Mmm, and invert sugar.

17:00Absolutely.

17:01So this is going to help depress the freezing temperature of water so that we can reduce those ice crystals from forming.

17:06Aha.

17:07That's how you get it nice and smooth without having dairy.

17:09Absolutely.

17:10Then we're going to add in an eighth of a teaspoon of salt, just for flavor.

17:14Next, last but not least, our secret ingredient, which is one teaspoon of low sugar pectin.

17:19Interesting.

17:20So pectin, that's a thickener when you're making jams and jellies.

17:23Yes.

17:24And in this, what it's going to do, it's going to help trap those water molecules so those ice crystals can't form.

17:28Okay.

17:29Then we just want to give this a stir until everything dissolves and that cocoa powder blooms.

17:33And that's just when the oils in the cocoa powder are released and we get that chocolatey flavor.

17:36Okay.

17:37So low sugar pectin looks just like regular pectin, but the box you'll find in the store is pink and that makes a big difference.

17:45Low sugar has been formulated to do its thing with less sugar compared to regular pectin, which relies on the sugar for thickening.

17:52So when you're shopping, be sure to buy the Sure Gel pink box.

17:56It's been about five minutes.

17:57We have a nice simmer going on, as you can see, and everything is dissolved.

18:01And it smells delicious already.

18:02It smells so good.

18:03So we're going to turn off the heat and then we're going to add in eight ounces of bittersweet chocolate that we've chopped fine.

18:08Okay.

18:09And then half a teaspoon of vanilla extract.

18:11Okay.

18:12So add that in here and then just whisk until that chocolate melts and everything is dissolved.

18:18Remember, we want this to be really smooth.

18:20So even though it is dissolved, we are going to pop it into our blender just to make sure everything is nice and combined and the chocolate is emulsified.

18:28Okay.

18:29So we're going to add our mix.

18:31We'll pop this back onto our blender.

18:33Now we're blending because we want to make sure that all of our ingredients are nice and dissolved.

18:37We want a smooth velvety texture at the end.

18:39So this just ensures that that happens.

18:40Love it.

18:41What?

18:42About 30 seconds.

18:43Okay.

18:44So it's all nice and blended.

18:46Now we want to chill our base.

18:47We're going to do something called super chilling.

18:49So I have two bowls here.

18:50In the first bowl, I'm going to add one cup of our mixture.

18:54Okay.

18:55And then we'll put the remaining mixture in our large bowl.

19:00And then we're going to cover both of these with plastic wrap.

19:02All right.

19:03Now our large bowl is going to go into the refrigerator to chill completely while the small bowl is going to go into the freezer to freeze completely.

19:11Okay.

19:12And that can be anywhere from four to 24 hours.

19:15Our chocolate sorbet has a really smooth texture thanks to our freezing method in which we freeze a small portion of the base separately.

19:23When sorbet freezes slowly, as it does in many home ice cream makers, its texture can get grainy as the water freezes into crystals.

19:32The ice crystals in a sorbet start out tiny, but as they turn around for a while, water freezes onto existing crystals, causing them to grow.

19:41Once they get too big, they give the dessert a coarse texture.

19:45For this recipe, we super chill a portion of the base in the freezer, then stir it back into the rest just before churning.

19:53This rapidly brings down the starting temperature of the entire mixture, allowing us to churn for less time.

19:59So the ice crystals freeze faster and have less opportunity to grow large.

20:04And that's why super chilling a part of the base makes a super smooth sorbet.

20:09So I have our super chilled base here.

20:11We have our refrigerated base here.

20:13Before we combine them, let's see what our temperature is here.

20:16Okay.

20:1741 degrees.

20:18So about 40 degrees.

20:20Before you add the super chilled batch.

20:23Exactly.

20:24Now, before we do this, we do need to scrape it.

20:26I'm gonna take this spoon.

20:29So you're just breaking it up into small pieces so it'll dissolve more quickly?

20:32Correct.

20:33Gotcha.

20:34So if we leave it big, it'll just take a long time to melt.

20:36So we're gonna add this to our refrigerated.

20:40And then I'm gonna give this a stir until it's all combined.

20:45So we've got both of our mixtures nice and combined as we can see no lumps or clumps.

20:50Let's take a temp here to see where we are now.

20:5431 degrees.

20:55Wow, so 10 degrees difference, which really matters in the finished texture of the sorbet.

21:00It absolutely does because we want the least amount of time in this ice cream maker as possible.

21:04Okay.

21:05So before we transfer this into our ice cream maker, we don't want chocolate everywhere.

21:08So let's move it into this big measuring cup.

21:12And we're just doing this so it's easier to pour.

21:15I'm gonna grab our canister that we've had chilling in the freezer.

21:18Yeah, there are lots of different types of ice cream makers that you can use in your home.

21:23Some you have to pre-freeze the canister, which is really important.

21:26Others you don't have to.

21:27They actually freeze on their own.

21:28Absolutely.

21:29So let's get this going.

21:30We're gonna put our piece in here.

21:32Put on the lid.

21:34So we're ready to add our base to our ice cream machine.

21:37But before we do that, we want to make sure we turn it on first.

21:39Okay.

21:40So that's important.

21:41If we were to add this in without turning it on, our base would seize up in here and we wouldn't get a churn.

21:46So we're gonna let this churn until the consistency is that of like a milkshake and it lightens a little bit in color.

21:52About 15 to 25 minutes.

21:53Okay.

21:54That looks like a milkshake to me.

21:56It does.

21:57It's perfect.

21:58So it's been about 20 minutes.

21:59Let's go ahead and turn it off and let's transfer it into an airtight container.

22:03Oh, that looks good enough to eat, Antoinette.

22:06We're almost there.

22:07So we just want to press on the top to make sure we don't have any air bubbles in here.

22:11Gotcha.

22:12And then we will pop this in the freezer for at least two hours.

22:16But you can enjoy this for up to five days.

22:18It wouldn't last five days in my house.

22:19Not even five minutes.

22:21Ready for some sorbet?

22:22Am I.

22:23Let's do it.

22:24Now we did let this sit out on our counter for five minutes before serving.

22:27That makes sense.

22:28That gives you the scoop.

22:29Oh yeah.

22:30Delicious.

22:31It really did set up.

22:35Oh.

22:36That is a picture perfect scoop.

22:39It is.

22:40My goodness.

22:41Yum.

22:42Oh wow, Antoinette.

22:43Look at that color.

22:45That color.

22:46That color tells you a lot of what you need to know here.

22:52Mmm.

22:56That is delicious.

22:57Very rich.

22:58Very rich.

22:59Really creamy.

23:00So much chocolate flavor.

23:01Mm-hmm.

23:02You know, this recipe has five stars on our app and I can see why.

23:06A lot of our members were commenting how you couldn't tell that it wasn't ice cream.

23:10Yes.

23:11And I agree.

23:12If I hadn't watched you make it, I would not know there was no dairy in here.

23:15It was so creamy.

23:16So creamy.

23:17But the one thing unlike ice cream, it has a really strong chocolate flavor.

23:21Mmm.

23:22Antoinette, this is incredible.

23:24Yeah.

23:25Thank you for showing me how to make this.

23:26No problem.

23:27If you want to make the ultimate chocolate sorbet, start by adding corn syrup and low-sugar

23:33pectin to the sorbet base.

23:34Use a blender to fully incorporate the chocolate and cocoa powder.

23:38Then freeze a portion of the base before turning the sorbet.

23:41From America's Test Kitchen, a smooth, rich, creamy chocolate sorbet.

23:47You can find this recipe and all the recipes from this season, along with our product reviews

23:52and select episodes at our website, americastestkitchen.com slash TV.

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