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- #2022
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America's Test Kitchen The Next Generation Season 1 Episode 2
#2022
#RealityInsightHub
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#2022
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FunTranscript
00:00Previously on America's Test Kitchen, The Next Generation.
00:05Shrimp.
00:06No.
00:07I got tofu.
00:09All right, we're moving.
00:10We're moving.
00:11We're moving.
00:12Cooking is my superpower.
00:13I will make something awesome happen.
00:15I could eat that with a spoon and a glass of wine.
00:17Here you go, honey.
00:18This is how we cook.
00:20You did this in an hour, and that's really impressive.
00:22The winner is Christina.
00:25Yes!
00:26There were two of you today that fell short of our expectations.
00:29Brooke.
00:30And Peter.
00:31But at the end of the day, at ATK, we believe in learning from our mistakes.
00:35And we really believe in second chances.
00:37So, we've decided that nobody should go home today.
00:41Yes!
00:42I'll bring it next week.
00:44There is a God.
00:46There are no more second chances.
00:59Hey, everyone.
01:00Welcome back to America's Test Kitchen, The Next Generation.
01:05Woo!
01:08I am so happy.
01:09There are still 11 of you here.
01:12I know.
01:13Brooke, Peter, y'all ready to step it up?
01:16Absolutely.
01:17We got this.
01:18Last week, I was in the bottom, and I know I can't be in the bottom again, or I will go home.
01:22Feeling lucky for a second chance.
01:25Last week, I was in the bottom two, so I am feeling immense pressure to get it right.
01:30I need to be on the top of my game this week.
01:33I bet you're wondering about today's prize.
01:35As the winner of this test challenge, you will get to share your very own Test Kitchen tip with over a million followers on ATK's Instagram feed.
01:46Oh, my.
01:47I want to win the prize because I really want to showcase my talents.
01:51I recently left my 9 to 5 in digital marketing to live my passion of being a social media content creator.
01:57So, winning this would mean a lot.
01:59We're really just solidified that this was the right decision that led me to here, where I was supposed to be.
02:04For your judges today, please welcome America's Test Kitchen's very own Dan Sousa.
02:10And a James Beard award-winning chef with amazing hair.
02:15She's been cooking for over 20 years and owns the prestigious Fox and the Knife in Boston, Karen Oconowit.
02:27Yes.
02:28Hi, guys.
02:29Hi.
02:30Hi, everybody.
02:31Good morning.
02:32Hi.
02:33I'm here.
02:34I'm a huge fan of.
02:35I've actually been following her on Instagram for years.
02:36Maybe have stolen a couple techniques and recipes from her.
02:39And it's really exciting and surreal to be in the same kitchen with her.
02:42I think I'm as excited as you are to be standing here in the iconic America's Test Kitchen today.
02:47Welcome back.
02:48I'm so happy to see you all here.
02:50I had a lot of fun last time.
02:52And I'm really hungry to see what you're going to come up with today.
02:55Here, recipes are tested over 40 times before they are published.
03:00That means they truly stand behind every single recipe before they're given to their fans.
03:05For your task challenge, you'll find a mystery Dutch oven at each station.
03:10When I start the timer, you will select one, open the lid, and discover the dish in front of you.
03:16Ooh.
03:17You will have 60 minutes to find out the exact ingredients in that Dutch oven, down to every detail.
03:26And you will then try to recreate that exact dish for your judges.
03:32By replicating these popular ATK dishes, you will be demonstrating your palette and your knowledge of both ingredients and techniques.
03:41The really difficult thing about this challenge is trying to deconstruct the dish that we've been given,
03:46and then try and recreate that perfectly.
03:49Taste, texture, look, smell, presentation, everything.
03:53I tend to second-guess myself a lot, and so I am hoping that I can trust myself and my palette enough going into this.
04:00The home cook that serves up the best recreation will win.
04:05And will receive an advantage for the next challenge.
04:09Okay.
04:10Everybody know their assignment?
04:11Yes.
04:12Yes.
04:13The timer is set, and the fun starts now.
04:17Good luck, guys.
04:18Good luck.
04:19Good luck, guys.
04:20Hustle, hustle.
04:22Open up your ovens, and let's see what you're working with.
04:28Initially, when I open it up and I see that it's corn, I'm like, this is gonna be easy.
04:31I see the corn, I know that.
04:33I taste butter and something sweet.
04:35But as I'm going back and forth and tasting, there's something that I can't quite figure out.
04:42This is really gonna take for me to know my palette.
04:45Oh, my God.
04:46What the hell is that?
04:48It is, like, a kind of, like, mound of cabbage.
04:55I mean, this is, like, something from, like, Eastern Europe.
04:59It's good, though.
05:00It's just weird.
05:02I'm currently a freelance writer living in San Francisco.
05:05Being a writer is, like, certainly about storytelling.
05:08It's about getting people to connect with, like, ideas and feelings.
05:11And I think that food is, like, very much the same thing.
05:15Telling a story with, like, what you're eating is really cool.
05:18I started a supper club.
05:20Our supper club is called Virgo Supper Club because in San Francisco it feels apropos to name a supper club after your zodiac sign.
05:28So we did.
05:29I feel like in some ways my supper club has prepared me for this competition.
05:33This is, like, my dream job.
05:36To be able to, like, talk about and care about food is, like, such a beautiful thing to me.
05:41See, we got broccoli, we got raisins, we got shallots.
05:44Is it okay to chew with your mouth open at this time?
05:47Whatever it takes, girl.
05:49I can tell it's a soba noodle, but I can't figure out exactly what the sauce is.
05:59Is that peas?
06:02I don't know.
06:04Pistachio.
06:05Arugula.
06:06Feta.
06:07Can't really tell.
06:08I just gotta know with that.
06:11Let's go chopping.
06:17Oh.
06:18Oh, my God.
06:19Interesting.
06:21Karina, so you got a warm potato salad?
06:23I believe so.
06:24Not sure about the warm part, but we'll find out.
06:29I can't even tell if there's acid in here or not.
06:32I'm like, is it dill?
06:33Is it vinegar?
06:34I don't know.
06:35It's very faint in flavor.
06:36Yes.
06:39What mushroom is this?
06:41I taste this dish, and it's some kind of Chinese bean stir fry, and I'm not exactly sure what it is.
06:47I know it's some vegetable Asian-style stir fry.
06:50Chili flake.
06:52Brown mushroom.
06:53My strategy for this is to go into the pantry and get every single Chinese ingredient that I can possibly find, and then just taste everything and try to figure it out.
07:05Delicious.
07:06Garrett, what side dish should you get?
07:09Um, okay, so I honestly have absolutely no idea.
07:12Maybe it's not even cabbage in its radicchio.
07:15Oh.
07:16Because of the bitterness.
07:17There is a creaminess to it.
07:19Hmm.
07:20Oh, I wonder if it's butter.
07:22Late-breaking development.
07:29Cooks, you've got 30 minutes left.
07:32You're killing it.
07:33You're doing amazing, sweetie.
07:36Thanks, Mom.
07:37You're welcome.
07:3830 minutes.
07:41Hi, Christina.
07:42Hi.
07:43Okay, when you first tasted this, immediately, was it easy for you?
07:46No.
07:47I am still scratching my head about what the dressing is.
07:51I mean, there's like a creamy element.
07:53It's a creamy dressing for sure.
07:54And I am hoping it's tahini because it looks like the right color, just a touch.
08:01Plus, Robbie had it on a station.
08:03He was willing to share it with me.
08:04So good, dude.
08:05I might have to redo this couscous.
08:07I'm really nervous that it's overcooked.
08:09Well, we got time still, so.
08:10Okay.
08:11Don't panic.
08:12It's totally overcooked.
08:14Gotta go in the trash.
08:17Gotta do more couscous.
08:18I was born and raised in Chicago, Illinois, and my background is actually in nonprofit.
08:24I co-founded an organization created to educate girls and young women to end generational poverty.
08:31It's in the Dominican Republic.
08:32It's in the Dominican Republic.
08:33And I lived there for five years, full-time.
08:35Living on an island, you kind of have limited resources.
08:38You only have access to, like, what's in season.
08:41So as a cook, I just learned to be really creative and resourceful with what was available.
08:46So I think that skill will transfer over to this competition.
08:51Cooking is not something that I always thought would be accessible to me as a courier.
08:57So this is, like, an opportunity for me, you know, to pivot and just see what happens.
09:02Like, you know, maybe I'll make it.
09:04Like, I'll win.
09:05And my whole life will be different.
09:07And it'll be everything that I ever wanted.
09:09You good, Rashmi?
09:10So I actually have a difficult grain because it's sparo, which is one of the hardest grains
09:16to cook because it's wheat-based.
09:17So you really got to make sure that the kernel is crunchy and the inside is plumb and soft.
09:23So it's not like pasta where it's al dente.
09:25It needs to be cooked through.
09:27Looks delicious.
09:30That's mustard.
09:31Robby, what did you get?
09:32I got, like, a caramelized radish for the yogurt sauce.
09:36Ooh, yum.
09:38Hey, Mark, what side dish did you get?
09:40I got, like, a shaved brussel sprout situation with some watercress, some salted ricotta cheese.
09:50Well, I say ricotta.
09:52I know this competition is important for everybody.
09:54Uh-huh.
09:55But at the end of it, you're winning a career.
09:58A career, yeah.
09:59You're winning time.
10:00The exposure, everything.
10:02Everything.
10:03I mean, and a lot of America's Test Kitchen A-Team has been with America's Test Kitchen for decades.
10:09You're trying to stress me out while we're cooking this dish right now.
10:15What's up, baby?
10:16Now, I know you are a killer in the streets of spice.
10:18I am.
10:19Like, you know spice well.
10:20Watch that grain, though.
10:21I'm not familiar with that grain.
10:22That's paro honey.
10:23That's paro.
10:24It comes from the Middle East.
10:25It's like couscous.
10:26What you have going on here is twinning with this over here.
10:28You know what I need to work on is my salt.
10:30That's the most important thing.
10:31They keep telling me, Rashmi, it's under-salted.
10:34All right, well, good luck, Rashmi.
10:35Thank you, love.
10:39Peter, what are you making?
10:40This broccoli salad, it seems like a very classic broccoli salad, but I am going with
10:47kind of a variation on one of my old roommate's broccoli salads.
10:50Got it.
10:51Okay, they gave me a broccoli salad.
10:52Now, how can I make it better?
10:54So, that's what I'm going to do.
10:55Peter.
10:56Hello.
10:57How's it going?
10:58I've been waiting to see how you're doing.
11:00What have you gathered so far?
11:01So, obviously, there's raisins, but I like mango.
11:05It gives such a great flavor, so I think the mango will work nicely.
11:08Wait, do you really think these are raisins?
11:10They're either raisins or cranberries.
11:12They're dried.
11:13Two big differences.
11:14Either way, it's a sweetness and tartness.
11:16But you're going with mango?
11:17Yes.
11:18So, it'll give more sweetness, but this has lemon zest in it to give the tartness there.
11:21But, Peter, you do have to imitate the exact dish.
11:24But there was also a little bit of adding your own flair, right?
11:27I thought we were supposed to taste this dish, figure out what's in it, and make it better.
11:44Turns out, no.
11:45Make this dish.
11:46Okay.
11:47At this point, I don't have more time to make a dressing again.
11:49But I understand that I'm going against 10 other talented chefs, so it's my dish against theirs, and I think that it's going to taste great.
11:54Cooks, we've got five minutes left to make your dishes twin!
11:58Time to start plating, guys.
11:59Now I really can't tell.
12:00Just go with it.
12:01You don't really have a choice at this point.
12:02117!
12:03I'm getting, like, performance anxiety again.
12:04Robbie, how are you doing?
12:05Oh, yours is beautiful.
12:06Oh, you're beautiful.
12:07I'm going to make this dish.
12:08I'm going to make this dish.
12:09I'm going to make this dish.
12:10At this point, I don't have more time to make a dressing again.
12:11But I understand that I'm going against 10 other talented chefs, so it's my dish against theirs,
12:12and I think that it's going to taste great.
12:14Cooks, we've got five minutes left to make your dishes twin!
12:17Time to start plating, guys.
12:19Now I really can't tell.
12:20Just go with it.
12:21You don't really have a choice at this point.
12:24I'm getting, like, performance anxiety again.
12:26Robbie, how are you doing?
12:27Oh, yours is beautiful.
12:32Five, four, three, two, one, and you're done, baby!
12:40Pat yourself on the back!
12:42You made it!
12:47For this task challenge, you were asked to take a mystery dish and recreate it exactly.
12:53Let's get started.
12:54Antoinette?
12:57Hello, everyone.
12:58Hi!
12:59So today, I have a roasted corn salad.
13:01The color came out beautifully.
13:03It did.
13:04It's a nice presentation as well.
13:05Beautiful.
13:07Do you work with corn a lot?
13:08Not often.
13:09Okay.
13:10I know I'm missing something, but I felt like the taste was okay.
13:14So I decide I'm just going to see what the judges have to say.
13:17If anything, I'll learn something new.
13:18I think that these look very much like the same dish.
13:21I don't think that they taste like the same dish.
13:23Sure.
13:24When I eat the first one, I get the sweetness.
13:26This tastes like a biscuit to me, honey butter.
13:28Mm-hmm.
13:29And when I taste yours, I like all the flavors that are in it.
13:32Sure.
13:33It's very tasty, but that cumin is strong, the paprika is strong, and it makes it taste
13:36like a completely different dish.
13:38Gotcha.
13:39This is actually our miso honey butter corn.
13:41Okay.
13:42You get that salt and savoriness from the miso, and then sweetness.
13:46I agree that it's very tasty.
13:47It's good.
13:48You got that grilled flavor on it.
13:49You definitely imparted that into your dish, so.
13:53Peter, come on down.
13:55Hello.
13:56Hi, Peter.
13:57Hi, Peter.
13:59My dish was a broccoli salad.
14:01What I tasted was some sweetness, so I thought some maple syrup or something like that.
14:06Obviously, I tasted broccoli.
14:07I see dried cranberries.
14:09Why are you laughing about that?
14:10Because I thought that we'd take this dish and make it our own, so there was a little
14:15bit of a misunderstanding on my end.
14:17But you saved it?
14:18Yes, I did save it.
14:19Enjoy.
14:21Even though I didn't make the exact same dish, I think that they'll enjoy it because
14:24I finally got everything on the plate, so I feel good.
14:27So the original here is a broccoli salad with an avocado dressing.
14:31Oh.
14:32So avocado here is used for that richness.
14:34Okay.
14:35It's really a nice thing to all of the broccoli.
14:37It's kind of a defining feature of the dish.
14:38Okay.
14:39That would explain the color.
14:40It was really lovely the way that it was plated.
14:41Beautiful.
14:42Yeah.
14:43So for me, the almonds and the cranberries were beautiful around the plate, but it eats
14:46better with them tossed all together, so every bite you get has that sweetness and
14:51that crunchiness.
14:52Okay.
14:53Thank you so much, Peter.
14:55Thanks, Peter.
14:56Thanks, Peter.
14:57And now, Brooke's dish.
14:58Hi, Brooke.
14:59Hi.
15:00I made a Chinese long bean stir fry, so a lot of Asian ingredients in here.
15:04Last time, I really thought I put out strong dishes, but the judges' feedback wasn't as
15:08positive as I was expecting.
15:10I just need to prove that they were right keeping me.
15:13We have two tasty dishes in front of us.
15:15We do, indeed.
15:16Yeah.
15:17So I think the original here has regular supermarket green beans, and I believe you used long
15:21bean.
15:22I use Chinese long bean.
15:23They're just, they eat differently.
15:24The larger diameter green bean, they're juicier, they kind of stay that way a little bit longer.
15:29They're both nice.
15:30It's just in terms of matching it, there's maybe a bit of a difference there.
15:34And they both totally work.
15:35It's just, if we're gonna get down to, like, details, details.
15:37Yeah, yeah, yeah.
15:38I will say it's very tasty.
15:39I ate it and I was like, oh, this is, this is quite good.
15:41Thank you, Brooke.
15:42Thank you, Brooke.
15:44And next up, Mark.
15:45So for today, I made a shaved Brussels sprout and watercress salad.
15:50And I hope you like it.
15:53Zingy.
15:54So the original here is our Brussels sprout salad with a warm mustard vinaigrette.
16:01So I guess my first question for you would be, what temperature was your vinaigrette going
16:05onto your...
16:06Well, it was not, which is why I pickled the shallots, because they definitely looked cooked.
16:11I really like that, that solve, that thinking on your feet.
16:14You saw the final product.
16:15Yes.
16:16And you didn't necessarily know how it got there, but you, but you went and did that.
16:18So I think that's fabulous.
16:19Good.
16:20I think this is really well seasoned.
16:22All in all, a great dish.
16:23I will take that.
16:25So I really do want to win this task challenge.
16:27I want the advantage.
16:29Today is absolutely going to be an elimination day.
16:32And who knows, two people could go home.
16:35Hi, Robbie.
16:36How are you?
16:37Good.
16:38How are you?
16:39Today, my dish was a seared radish with a yogurt sauce topped with toasted pistachios
16:43and sesame seeds.
16:44That's a beautiful presentation.
16:46Thanks.
16:47In the original, I definitely get tahini.
16:50Sure.
16:51And yours, I almost get more like a tzatziki almost, which is delicious.
16:55I just, I'm missing that nutty roasted tahini flavor.
16:58Sure.
16:59There is tahini in this yogurt.
17:00I think I was being a bit sheepish with the tahini.
17:03Yeah.
17:04It's obviously tasty.
17:05Like, I think this is a really nice dish overall.
17:07You did a great job.
17:08Really nice job, Robbie.
17:09Thank you, Robbie.
17:10Up next, Rashmi.
17:12Hi, Rashmi.
17:13Talk to us.
17:14So what I saw was a nutty farro salad.
17:17And I think that's what I'm presenting.
17:19I would say on looks.
17:21Very similar.
17:22Yeah.
17:23It's looking very similar.
17:24Shall we try?
17:25My job was to make sure I didn't give you indigestion by giving you uncooked farro.
17:29I think it's pretty good.
17:31Are you serious?
17:32Yeah.
17:33Perhaps the mushrooms are seared a little bit more.
17:35They are.
17:36In the original dish, yours are a little bit softer.
17:39I think that this could use more seasoning in general.
17:42The differences only really come in when the seasoning, everything's in there, but it just doesn't quite pop.
17:46Is there enough salt for you?
17:47No.
17:48I'm trying.
17:49You did a great job, though.
17:52Thank you, chef.
17:53Now we have Garrett.
17:56I have made for you today an Eastern European purple mystery.
18:00That's what we're going with.
18:03Initially, I thought purple cabbage.
18:05And then halfway through, I was like, absolutely, there's radicchio.
18:08I'm such a huge fan of radicchio.
18:10I'm happy that you did eventually find the radicchio.
18:12Yeah.
18:13Great job.
18:14How much butter went into it?
18:15A full stick of butter.
18:16A full stick of butter.
18:17Yeah.
18:18It's a nice dish.
18:19It is not the dish that we started with.
18:21The original has some heavy cream in it.
18:23Oh.
18:24They're both fatty and they're both rich, but they really come off so differently.
18:27Looking at my dish, I definitely think that I have like fraternal, if not identical.
18:32Is it fraternal twins?
18:33The ones that don't look like each other, but they're still twins.
18:35Whatever those twins are, they're not identical twins, but they're twins.
18:38And I'm pretty proud of that.
18:39Good job getting as close as you could.
18:41Thanks.
18:42Christina.
18:43Hi.
18:44Hi.
18:45Hi.
18:46Today, my side dish was cold sesame soba noodle.
18:51And then the dressing itself was really a noggin scratcher for me.
18:56I think it's because it was so light and delicate.
18:58Dying to hear what you think, judges.
19:00I think you got all the vegetables, you got all that mix really right.
19:03So it looks the part completely.
19:05There are differences.
19:06Did you ever consider miso in this mix?
19:09I was a mad scientist trying to figure out that dressing.
19:11No, I never landed on miso at all.
19:13I'm just missing the feel of the dressing and a little bit of that umami that I get in the original dish.
19:20But I think it's beautiful.
19:22I think you did keep all the flavors really light, which is important.
19:25You didn't overwhelm it with anything.
19:27You got pretty close.
19:29I'm always scared to eat anything with seaweed because it always sticks to my teeth like this.
19:34It's like a TV host nightmare.
19:38And now we have Jessica.
19:42Hi.
19:43All right, tell us what you have here.
19:46When I opened up the pot, I was like, ooh, spring couscous salad.
19:50I ate like almost half of it, like trying to figure out what all of the components were.
19:55I'm spiraling.
19:56Like I know that the couscous salad like isn't executed well.
20:01And I'm also serving food to Karen, which is like super intimidating.
20:06So I'm like, great.
20:07I would have loved to see the pistachio chopped up more.
20:10I always think anytime you're eating something, especially like a green salad, you kind of want things to be the same size.
20:15So you're getting that great bite.
20:16Okay.
20:17Technique.
20:18Technique.
20:19And I think you have kind of all of the elements there.
20:21I think for me, it just really comes down to giving the dish a little love.
20:24And that can mean like some fat.
20:26That can mean some salt.
20:27Just all these things that kind of bring it together so that you're just like, oh yeah.
20:30Like it really, really works.
20:31Thank you, Jessica.
20:32Thank you, Jessica.
20:34Now we're ready for Basel.
20:35The big boss.
20:37Ooh.
20:38So today I made a quinoa salad.
20:41And I must have eaten like four cups of quinoa at this point.
20:44I don't even know how much I ate.
20:45So you're healthy for a while.
20:46I got so much fiber in me now.
20:48I'm going to have an issue later.
20:52What do you think, chefs?
20:54I appreciate you picking up on the flavor profiles of it.
20:58It needs more of it.
20:59Okay.
21:00Yeah.
21:01Just raise it all up a little bit.
21:02One thing that I'm kind of missing between the two of kind of a rich, deep nuttiness.
21:06If you make this dish for your wife, she's giving you a kiss goodnight.
21:09If you make this one, the original, she's giving you babies.
21:13This is banging.
21:15It's really good.
21:17You're close though.
21:18Okay.
21:19Thank you guys.
21:20Thank you, Basel.
21:21Karina, please bring us your dishes.
21:24Today I made a classic potato salad with a warm vinaigrette.
21:29I kept tasting throughout the entire process.
21:31And do you feel like they taste the same?
21:33They're pretty close.
21:37The first thing that stands out to me is that the potatoes are a little bit undercooked.
21:40I agree.
21:41I will say it is well dressed.
21:43I really appreciate that.
21:44You can see how beautiful and glossy it is.
21:47But I think it needs more salt and more acid.
21:50I think the dressing is really nice and really well coated.
21:54I appreciate the feedback.
21:55Good job, Karina.
21:56Thanks, Karina.
21:57Thank you, Farina.
21:58For this task challenge you were asked to take a mystery dish and recreate it exactly.
22:06I think you all did an amazing job.
22:08It's really hard when you don't know what's creating that flavor and a lot of you really rose to the occasion
22:14All in all, I think everyone did a fantastic job while there were a lot of look-alike dishes today though
22:19There were some that really stood out in terms of flavor and hitting those marks
22:24The winner of today's task challenge is
22:38The winner of today's task challenge is
22:45Mark
22:48Thank you very much the eating experience and looking at it
22:52It's a pretty good look-alike, but also it was well seasoned
22:56It was well dressed and those are such important fundamentals now mark because you're the winner of this challenge
23:03You're now going to receive an advantage for the next challenge. Okay. I'm ready
23:08To work here you must have a vast knowledge of cooking techniques and
23:13Be able to implement that cooking technique with any given ingredient
23:18You might have guessed that I have another Dutch oven surprise for you when instructed you will choose one of the Dutch ovens inside
23:26To unveil your protein and on the underside of your lid you will find a technique listed for today's test challenge
23:33You will have 60 minutes to incorporate a protein and a cooking technique
23:39into your dish
23:41Today we're really looking for you to step outside your comfort zone and show that you can expand your skill set to meet the challenge at hand
23:48That for me is what is so fun about working here. We would look at new techniques and different
23:53ingredients and we strive for perfection and this time
23:57There are no more second chances someone will be leaving the competition today
24:04Mark as the winner of the task challenge you get to make your own luck
24:09You will get to swap either your protein or your technique with any other cook
24:16Okay
24:18At the end of 60 minutes not only will the winner solidify a spot in this competition
24:22They'll also get to showcase their very own cooking tip and personality on ATK's massive Instagram
24:31Yes
24:33I would love the opportunity to be on an ATK Instagram page. They've got over a million followers
24:39This is an amazing opportunity
24:41If you win this competition you are going to have an audience to engage with so bring that confidence to your tasting with us today
24:49Okay, everybody, please head to your station
24:52Okay, I like this
24:55Open up your ovens and let's see what you're working with
25:00Baking chicken breast
25:01Stir frying
25:02Oh broiling
25:04Deep frying
25:06What you got Jessica?
25:07Sauteing
25:08Mark, Penny for your thoughts. What do you want to do?
25:12I have stir frying and I have prawn so I think I'm gonna keep
25:17My technique and I'm going to switch with
25:26Nobody
25:26Oh
25:29You are going to keep your cooking technique and your protein
25:32I am
25:34Last week I cooked shrimp which are similar to prawns and even though I've never cooked a prawn
25:41I decide I'm gonna keep what I have and
25:44Let the games begin
25:46Okay, let's get started
25:48I've got my apple timer set
25:50You will have 60 minutes and no matter how you slice this baby the fun starts now
25:56Let's go
25:57Good luck guys
25:58I got tempeh
26:04I really don't know anything about it
26:07I'm thinking because there's soybeans in it I'm like okay, I'm just gonna go asian
26:11Basel, how do you feel about what you got?
26:13I absolutely hate it
26:14Why?
26:15I don't do vegan vegetarian stuff
26:16I said I always want a piece of meat
26:18Give me a piece of meat or just give me something dead and I'll cook it
26:21And of course they gave me
26:22This whatever this is
26:24My parents immigrated from Pakistan in 1971 but I grew up in Phoenix, Arizona
26:29I love to cook
26:30My mom made a lot of traditional Pakistani food at home
26:33She started pulling me in the kitchen and just asking me for help
26:35And I took an interest in it and the rest is history
26:38I am a pharmacist
26:40My job is way too serious
26:41I think the kitchen is more my playground
26:43It's my time just to kind of run and do what I want to do
26:46I think my edge is that I just play
26:48I think in a competition like this that can be helpful
26:51Winning America's Test Kitchen next generation would mean the absolute world to me
26:55You know cooking at home is one thing but cooking for the world is completely different
26:59And I think it would be amazing
27:01That's what it is right food is about learning
27:04Yeah
27:04You have such an amazing palette that I think you'll do just fine
27:10What are you making bro?
27:11Beautifully crusted and seared filet mignon with a vegan cashew caesar salad with deep fried chickpea croutons
27:19Oh my god that sounds amazing
27:22If you fry a legume or a vegetable or something it's healthy
27:26Hey Corina
27:28Yeah
27:28What did you get sweetheart?
27:29Uh I got veal
27:31Oh yum I love veal
27:33My technique is roasting
27:34So I'm gonna roast some colorful veggies
27:38Oh what are you doing to your chicken?
27:40So I'm brining
27:40Are you brining?
27:41Yeah just for a little bit maybe 10 minutes of brining
27:44I'm making a kind of red curry corn chowder
27:47Yum I love it
27:53You have sauteing and what's your protein?
27:55I have New York strip
27:57My protein's in the freezer because I want to slice it up really thin
28:01Wait it's in the freezer?
28:02Yes because it's easier if it's super super cold so it'll slice easily
28:05So I'm finishing prepping my vegetables and then I'm gonna get my steak out
28:08And I'm gonna slice that up super thin and then we're gonna get to sauteing
28:11Okay
28:1430 minutes left everybody good luck
28:18Antoinette what are you cooking over there?
28:19Well I just took my clams out I'm about to put this bread cum parmesan cheese
28:23And basil mixture on top and get it ready to broil
28:27Yeah because I've also I've never made this before so
28:29Clams
28:30Yeah I usually do mussels so hopefully they come out
28:34How I envision them
28:36I'm making broiled clams and some type of linguine to go with them
28:40This challenge is all about versatility
28:42Stuffed clams is something that immediately popped into my head
28:46And I really wanted to show the judges a more classic style of the way I can cook
28:52Oh I'm excited to see that
28:54Hi Peter
28:54Hello
28:55Your cooking technique is
28:56Baking
28:57And the protein was
28:58Chicken breast
28:59You have what some may consider the easiest combo
29:02Yep
29:03To bust out
29:03Yep
29:04How are you going to level up?
29:06I'm making a sauce to go on top
29:07So I'm trying to do an Asian style
29:08I use lemongrass
29:09I use some ginger
29:10I use some soy sauce
29:12Rice vinegar
29:12Shaoxing wine
29:14So I'm trying to like get that Asian flavor
29:16And then I'm
29:17I put the lemongrass on the bottom of the of the chicken
29:20So it gets that flavor through it
29:21Yeah
29:21Smart
29:22I definitely can't be in the bottom again this week
29:24I need to prove that I learned from one of the best chefs in the entire world
29:27Boyd Cardoz my father
29:29I have the skills but I need to show them
29:32Oh that's nice
29:36Oh I see the pickling
29:37Okay I have to tell you when it came to all the techniques
29:40I'm really excited about learning about pickling
29:42You've got the water pretty hot
29:44Okay
29:44So that way the um what you're pickling starts to cook a little bit
29:48And then your brine
29:49Yeah
29:49Starts to soak in
29:50Pretty quickly and starts to flavor them
29:52So what are you going to hot?
29:53Pickle
29:54So this is my Bloody Mary pickle
29:56Hopefully so I've got some shaved carrots and celery
29:58And a little bit of tomato paste
29:59I'm doing a lamb smash burger
30:02With a trio of uh pickles
30:04And uh the quick pickle on top with a fried egg
30:07Super cool
30:08It's like a brunch moment
30:09Oh it sounds fun
30:10I'm excited to see your dish
30:12I hope so
30:17My friends 15 minutes left of the clock
30:20Oh my friends
30:24No
30:25Don't fall off anymore
30:26I get my cutlets in the pan
30:28And as soon as I flip them the breading's coming off
30:31I'm freaking out
30:32I don't know what I'm going to do
30:33That's literally the entire dish
30:35Bill Melanesa is a breaded cutlet
30:38That has to work
30:39I don't know what I'm going to do
30:41I think I figured out why my breading is screwing up
30:44Because I put the egg first instead of flour first then egg
30:49I'm going to try it the other way
30:51I am struggling
30:52Hi Christina
30:53Oh
30:55Where are we going with this
30:56Okay so I'm going to stay true to me and go Asian
30:59Okay
30:59I got lamb chops today
31:01It's like my least favorite meat
31:04I have not cooked a lamb chop before
31:06But luckily my husband loves it
31:08I love lamb
31:09Really?
31:10You do?
31:10Okay I mean
31:11I'm excited about this
31:12So I'm thinking chop
31:13It probably has good flavor because of the bone
31:15This scares me seeing this together
31:17Poaching and lamb
31:18We know that's unusual
31:19So what are you planning to poach?
31:21I've always heard that poached cucumbers were a thing
31:24So I guess this is the time to try it
31:26Yes
31:27So I'm going to do it
31:28No they're poached already
31:29Oh these are gorgeous
31:31They're a little tender
31:33This smells amazing
31:34I don't know
31:34Okay
31:38We need deep siren
31:39I'm going to put it in
31:40Ooh
31:41Ooh
31:42Ooh
31:42Be careful
31:43Oh
31:44Oh
31:44Overflow
31:45Overflow
31:45Overflow
31:45Overflow
31:46Overflow
31:46Overflow
31:46Overflow
31:48Oh no
31:48Oh no
31:49Oh no
31:49Okay don't touch it
31:50Don't touch it
31:50It's hot
31:51Overflow
31:52Even though I only put in maybe a quarter cup of these chickpeas
31:55The oil is bubbling over
31:57And then Jessica next to me is thinking I'm going to burn this place up in flames
32:01Oh
32:01Oh
32:01Oh
32:02We're sitting in oil
32:09It's a scary moment because I'm like are we going to blow the place up
32:25You know like is the whole station going to go up in flames
32:29Our whole burner
32:31Just my side not yours
32:32I'm like oh no rule number one don't burn down the kitchen
32:37You okay Brooke
32:38Yeah all right you got it
32:39No I'm good I'm good it just overflowed
32:41Yeah yeah it's scary though
32:44Five minutes left cooks
32:47You only got five minutes to save yourself
32:50Oh that chicken is perfectly cooked
32:52I pulled the chicken out of the oven it's looking real good the skin's getting nice and crispy
32:55I know I need to showcase that I'm able to bake so I'm excited
32:58Two minutes left
33:01Plate those dishes
33:02Let's go
33:08How much time do we have
33:0933 seconds okay what am I doing what am I doing what am I doing
33:13Garnish don't forget presentation color pretty make it instagram friendly
33:18Three five four three two one and you did it guys congratulations
33:32You can feel the heat in this kitchen this is a totally different playground today
33:38It is
33:43So this challenge was really about showing your versatility with a variety of cooking techniques
33:48And we can't wait to see how you leveled up to this challenge and how versatile you really are in the kitchen
33:53Rashmi please bring us your dish
33:57Good afternoon shows
33:58Hi i'm rashmi
33:58Hi rashmi
33:59Rashmi please tell us what was your protein and your technique
34:03My protein was tuna and my technique was braising
34:06I made seared tuna steak with sesame seed coating and braised fennel and peas with pickles on top
34:14Let us try it
34:14You used heat really nicely across the board here where it's it's present and it pops but it doesn't overwhelm anything
34:25And I think it's seasoned really well too
34:27I think the fennel is luscious and delicious
34:29I think the sauce is really good
34:31But if you had plated it so you had the braised fennel and the sauce on the bottom
34:34And then when you were eating the tuna you were getting some of that delicious sauce
34:38And you were getting the textures from the rub
34:40I think that would have really enlivened the entire dish
34:42I should have done that thank you so much rashmi my pleasure
34:46Brooke we are ready for you
34:50Tell us what we got here brooke
34:52I had filet mignon and deep fry and as a very health forward chef these were not the most health forward ingredients
34:59But I wanted to put my own spin on it
35:01So you have a seared filet mignon over a tahini and cashew vegan caesar salad
35:09And my deep fry is the crispy fried chickpeas and deep fried capers
35:17Well first off for me you know when I love caesar salad it's just like a perfect dressing
35:22And so I was like at first a little bit bummed that you had gone like you know
35:25There's no anchovies which I really love but I really like the flavor of this
35:28For me the steak is well cooked I think it was really smart to fry the chickpeas
35:33I feel like you had an opportunity to really showcase that deep fry and while it didn't have to be
35:38A chicken fried steak I wish we had seen more of that technique on the plate as it was
35:43You know one of the two main things we were looking for
35:45Thank you so much Brooke
35:46Thank you
35:47They wanted a little bit more deep fry so should have just put in some potatoes in the deep fryer
35:52And just throw them on top of my steak but I'm happy I'm happy with my dish and overall
35:57I got pretty positive feedback so I feel confident that I'm not going home
36:01Mark we are excited to try your dish
36:04Wow what do we have here
36:06My technique was stir fry and my protein were prawns so I made a thai inspired corn chowda
36:16With stir fried prawns
36:18Well I love the flavors of the curry my prawn was almost raw on the inside
36:22Oh proteins always need to be cooked at least to a safe level there
36:26Did you have a thermometer that you could have pulled out for that?
36:29You know I didn't even think to use a thermometer
36:32Thank you Mark
36:33Thank you
36:35I'm thinking do I have any regrets not using the advantage
36:39I still am really happy that I didn't even though my prawns were a little undercooked
36:43They love the flavors of the dish I hope it's enough to keep me here
36:47Christina we're ready for you
36:51Tell us about your dish
36:52My protein was lamb chops and my technique was poaching so today
36:58I have a cumin seared lamb chop and a poached cucumber
37:09I'm watching you guys because I'm scared to eat the lamb
37:11Y'all looks raw to me
37:12Girl you can eat lamb tartare
37:13Really yeah I think Mary wants this lamb back girl it's still alive
37:20The lamb is underdone and I wish that you had put more than a whisper of cumin
37:25I totally agree I'm just so on board with what Karen is saying here
37:29It's like if you had really got a lot of cumin on this and even crusted a little bit of whole cumin on it
37:33I think that could have really sung
37:34Thank you Christina
37:35Thank you
37:37Robbie please share with us your dish
37:40Hi everyone
37:42My technique was grilling and my protein was duck breast
37:46So I made a five spice duck breast with a grilled scallion orange ginger sauce
37:52Cool
37:52Did you grill the duck or you seared the duck and you just grilled the other things?
37:58So I grilled the other things I let the duck cook pretty slowly on a cast iron skillet
38:03At the end of the day it's it's just overcooked unfortunately
38:07I think duck and orange are a classic pairing
38:10I think it was seasoned well I thought the flavor was really good
38:12Nice job
38:13Thank you so much Robbie
38:16Antoinette we are ready for you
38:18So I had broiling and my protein was clams
38:21So today I have for you a panko crested broiled clams over linguine
38:26It's so important to be able to sell your dish
38:28If there's any hesitation in my voice
38:30I feel like that's going to immediately make them hesitant
38:34First off I think this is the most adorable presentation we've seen
38:36Thank you thank you
38:37It's so cute it feels very New England
38:39Perfect
38:40And also that hits all those garlic, white wine, clams
38:43It was seasoned really well I think it's flavorful
38:47And I think it was really well executed
38:48Thank you so much I really appreciate it
38:50Good job Antoinette
38:51Jessica we're ready for you
38:55I have sauteed ginger and garlic beef with vegetables
38:58My protein was New York strip and my technique was saute
39:03Okay bon appetit
39:08The maitakes I really like you chose to go crispy with them in high heat
39:12Which is lovely that kind of high heat would have been fabulous for the rest of the stir fry
39:17Yeah I think it could have been treated a little bit differently with the technique
39:21The noodles feel a little bit dry
39:23Perhaps a little bit undercooked
39:26Mine are quite al dente
39:27Got it
39:27Thank you so much Jessica
39:29Thank you
39:30I'm really feeling like I know I'm going to be on the chopping block
39:35And like I'm not ready to leave yet and I'm feeling like I might go home
39:40Peter talk to us about your technique and your protein
39:42Okay so my protein was chicken breast with the skin on and my technique was baking
39:48I decided to go with a asian inspired lemongrass chicken with steamed rice
39:52And then a sauce which has soy sauce and a couple other things
39:56All right bon appetit chefs
39:57For me the sauce is a little bit soy and I can't I can't really tell what else
40:07You know chicken breast can be tough it can dry out easily
40:10Um so I I think that you had some really good ideas when going into this dish
40:16The skin on the chicken is not seared or crispy on the sides
40:21Okay
40:21So we've got flabby raw feeling chicken skin on the sides
40:25Which I for me is is kind of a mist
40:28Okay
40:29Thank you
40:30Unfortunately if the dish is to be crispy and it's not I'm very nervous
40:34I I don't think I met the mark
40:38Karina please bring us your dish
40:41My protein was veal and my technique was roasting
40:45And I made for you today a panko crusted veal with a keeper and wine reduction
40:51And some roasted veggies
40:53Basically I use thyme garlic and onion in both in the sauce and in the roasting veggies
40:58Roasted veggies
41:00I'm so nervous right now
41:02But karen takes a bite of my milanesa
41:06And you can see it on her face that she's loving it
41:09I just can't even tell you how happy I am in this moment
41:14My feeling is that roasting was your technique
41:16And I don't get roasted vibes from this for lack of a better term
41:19There's not tons of browning and I feel like when you go into any technique
41:23You want to hit it really hard
41:25I thought the panko crusted veal was good
41:28It's seasoned very well
41:30And it eats really nicely
41:32Thank you
41:33Garrett we're ready for you
41:36Oh wow
41:36Wow
41:37Ooh
41:38Are we at brunch right now?
41:39It's brunch
41:40It's brunch
41:41Um so today my protein was ground lamb and my technique was pickling
41:47So you have a ground lamb smash burger with a quick pickle on top and then a trio of pickles around the side
41:53I think this is really really fun
41:56This was completely unexpected
41:59And I think the pickles are really successful
42:01They all taste pretty different
42:02Which is fabulous to see that you didn't you know
42:04Just have one pickling liquid and kind of pour it all over all of them
42:06And I'm like surprised how much I like it
42:08We don't have to look for bad things
42:10Dan
42:10We can just we can
42:13I will say the beet pickle to me they're still hard hard
42:17But all in all I mean I think you
42:19Definitely executed what you what you set out to do
42:23Thank you for the success
42:24Thank you thank you so much
42:25Thank you
42:26Basu come on down
42:29Tell us what you made here
42:30So I had steam and tempeh
42:32So I made a steamed rice and tempeh bowl
42:35Are you happy with your dish?
42:36I think it's beautiful uh tempeh is not for me
42:39I am a meat eater through and through if my cardiologist would let me
42:43I'd have meat for breakfast lunch and dinner
42:45I think I executed my knife work
42:48I think I executed my steaming my garnish
42:51I do not feel good at all about my tempeh
42:56Working with an ingredient that you despise
42:58You actually gave it some real love
43:00And that comes through in the flavor and the texture
43:02So I think a pretty nice job there
43:05Well that's a relief
43:07That that that was a sigh of relief at that moment
43:10I guess they like tempeh way better than I do
43:12Thank goodness
43:13Thank you Basu thank you
43:14Thank you
43:15Maybe there's a redeeming feature to the tempeh
43:17I assume you could use it to repave your driveway
43:21You could build a brick wall with it in the backyard
43:23I mean it's very very useful
43:26You guys have a big job ahead of you
43:29Yeah this is tough
43:30Yeah so please just give us a few seconds and we will deliver it
43:39Today's challenge was all about working with whatever protein and whatever technique was thrown at them
43:44Karen who are some of your favorites?
43:46I thought garrett's dish was a surprise standout
43:49Yeah
43:50And he had a clear point of view and he put the work in and it was good
43:54Yeah and fun
43:55And you know what I loved antoinette's clams
43:57She nailed the technique I thought she nailed the protein and it was just delicious
44:02Oh tough
44:03Dan who are your favorites?
44:04I love the clams antoinette coming with the clams and she did a really nice job execution wise was excellent
44:09I also thought Karina her veal dish was really good
44:12Right really good
44:13It was actually crispy and it was lovely
44:15I wanted to dig in and keep eating that
44:16No matter how much she can cook I don't even want to step near the dish yet
44:20Because I feel that she is so anxious and unsure
44:24Anxious posture reads oh I don't want to try it either
44:27If you're going to be an ATK team member your confidence needs to come through on your presentation
44:32And I have this gut feeling that when she's cooking in the kitchen she has more of that confidence
44:36But when she steps up to present it to us that's where things get a little bit shaky
44:40And it kind of comes through in some of her cooking as well
44:43Yeah so let's talk about the least successful dishes today
44:47It's a tie between Jessica and Peter
44:50Jessica broke my heart today I mean we can pick apart the components and all of the things
44:54It was flavorless it was dry that's not the kind of meat that you slice and turn into a stir fry
44:59The beef had no flavor to it the sauce was just not there
45:04Peter's dish as well I think he put a lot of thought into it
45:08I was excited when he was explaining it
45:10Peter comes through really confident he's like I nailed this I did this
45:16I wanted to nail that for you and then the delivery doesn't land
45:20The end it just felt like overcooked chicken hacked on the bones served with soy sauce
45:27Yeah I mean it barely even tasted like there was sesame oil in it
45:30Yeah it was it was disappointing
45:33All right so it sounds like you guys really know who it is that will win the challenge today
45:38Do you also know who will be going home?
45:42Yes we do
45:42We do
45:43Okay this is gonna be hard
45:45I know
45:45Welcome back everyone this challenge was a real test to see how quickly you can think on your feet
45:57Dan, Karen, how do you think they did?
45:59There were definitely some hits there were definitely some misses as well
46:03We were really looking for both aspects of the challenge the protein as well as the technique
46:08And bringing them together in a way that was you on the plate
46:12The winner of today's test challenge is
46:21Antoinette
46:27Congratulations
46:30Thank you I really appreciate it
46:33It was a really really lovely dish comforting and also kind of classy
46:36Thank you oh gosh thank you so much
46:39Antoinette as the winner of this test challenge
46:42You will get to share your very own test kitchen tip on ATK's Instagram page
46:48There are millions and millions of eyeballs that are going to know who Antoinette is
46:54This is the perfect prize for me because I do social media branding consulting so
46:59One million people get to see me share a tip this is perfect
47:03That's so great thank you thank you so much
47:06That's so good
47:07That's so good
47:07Unfortunately there were a few of you who missed the mark
47:12Jessica
47:13Your dish kind of broke my heart today
47:16Didn't see a lot of the technique and those noodles were really undercooked
47:21I just want to see so much more from you and I believe that you have that in you but today was not your day
47:26Peter
47:29Unfortunately the chicken was dry
47:32The sauce did not have much flavor it really just tasted like soy sauce and it didn't come together
47:38I know where you were going with this dish I just think you didn't get there
47:43Unfortunately for one of you your time at America's Test Kitchen has come to an end
47:48For this challenge the least successful dish is
47:57Peter
48:02Promise us you'll never lose that passion
48:04Oh absolutely not
48:05I I love cooking and being in this kitchen has made me that much more passionate so
48:10Going home I didn't go home the first week I'll take that
48:14Bye guys
48:14Bye Peter
48:15See you later
48:15Bye Peter
48:19Just to be in the ATK kitchen has just been absolutely incredible
48:24This gave me a great opportunity to
48:26Understand where my flaws are and how to be better as a cook and I'm very proud of what I've accomplished
48:32I mean I know that my dad he would absolutely be proud
48:36For the rest of you
48:38Congratulations
48:40Let out that sigh of relief yes it's okay
48:43You are all one step closer to becoming a part of the America's Test Kitchen family and winning
48:52One hundred thousand dollars
48:56While my heart is breaking for Peter I'm also just like really relieved that I got spared and that I get to continue on next week
49:04Scan the QR code for recipes cooking tips and products featured in this episode and more
49:17Next time on America's Test Kitchen the next generation
49:21Your challenge is to re-envision these fussy dishes
49:25It's quicker it's 10 minutes and boom boom
49:27I might be in for my first ring
49:30It's time to heat things up a bit
49:31Oh my god
49:32I'm glistening it's gorgeous I think it's fantastic these are brilliant there's a lot of fat sitting in the bottom
49:40To me the dish feels disconnected
49:44The least successful dish is
50:02I don't want to hurt
50:03To me the toothpaste tablespoons
50:04I'm glistening it's wonderful
50:05I don't want to drink it
50:09And then take down
50:10Stoptsåt
50:13That's just ridiculous
50:13I don't want to
50:16Watch yourself
50:19Robin
50:20Alison
50:21Wait
50:23Stop
50:24One
50:25Ask transported
50:25Sh 게임
50:28That's
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