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America's Test Kitchen - Season 26 Episode 5 -
Farmer’s Brunch
Farmer’s Brunch
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01:50throw.
01:53thì trở về ạ
01:56nơi viet
01:58and i'm going to turn
02:00on to medium high heat.
02:02We're gonna let that bacon
02:03start to render and start
02:04to brown.
02:06While that's happening,
02:07and I want you to keep an
02:08eye on that for me,
02:08we can focus on our
02:09potatoes.
02:10I have 2 lbs of Yukon
02:11Gold potatoes.
02:13A medium starch
02:13potato is nice here
02:14because the slices will
02:16hold their shape while
02:17they cook.
02:18Okay.
02:19It's also a great flavor
02:20I'm just going to cut these into 1⁄2-inch slices.
02:23Now we're also going to add 1⁄2 onion here.
02:27Okay, I think that's looking pretty good.
02:31You can start to see some of that fat render out,
02:34getting a little color on that bacon.
02:36Oh, yeah.
02:37When the bacon starts popping,
02:39it's time to add the onion.
02:40So I'm just going to stir this into the bacon
02:42and we're going to let those cook
02:43for another 3-5 minutes.
02:45It's been 3 minutes
02:47and you can see that the onions have softened
02:49and started to pick up some color.
02:51Bacon is rendered.
02:53Smells so good in here.
02:54Smells great.
02:55Now I'm going to take this out of the pan
02:56before we cook our potatoes.
02:57If I try to cook the potatoes
02:59with those aromatics in there,
03:00they'll start to burn.
03:02So I'm going to return this.
03:04I'm going to turn that down to medium heat.
03:06I'm going to add 2 tablespoons of unsalted butter.
03:09Okay, I think that's good.
03:11So I'll add our 2 pounds of peeled potatoes.
03:14I'm going to sprinkle that
03:16with 1⁄2 teaspoon of table salt.
03:18Now I'm just going to stir that.
03:21Okay, so I'm going to leave that on medium heat.
03:23I'm going to put a lid on it.
03:25I'm going to go for 9 minutes shaking this pan gently.
03:28It's been 9 minutes and this is just a status check
03:32about halfway through.
03:33What I'm looking for is this nice bubbling
03:35that I'm seeing around the potatoes.
03:37If the heat's too high, we won't see that bubbling
03:39and you will evaporate all the moisture off the potatoes
03:42so they won't cook evenly.
03:43So this looks actually perfect.
03:45So I'm going to put the lid back on
03:47and then we're going to go for another 6 to 9 minutes
03:50and make sure that the potatoes are completely tender
03:52at that point.
03:53Okay.
03:54It's been another 6 minutes.
03:56Now I want to check these potatoes.
03:58I'm just going to take a paring knife
04:00and insert it in the center.
04:02And I have no resistance.
04:04So that means those potatoes are perfect.
04:06So I'm going to leave the lid off at this point
04:09and we want to evaporate that liquid off
04:11and we want to continue to brown these potatoes.
04:13Now I'm going to go in there every 2 to 3 minutes
04:16stirring those over because it's going to brown on the bottom,
04:19flip it over, get brown on the second side.
04:21That will take about 10 minutes for that to happen.
04:23I've been cooking these potatoes for 10 minutes,
04:26stirring them occasionally,
04:27and you can see all this wonderful browning that we've gotten.
04:30I'm going to add our onion and bacon back to the pan.
04:36I'm just going to stir this in.
04:40Okay.
04:41So this is our side dish.
04:42This is brach katafeln.
04:43We would stop here and you could serve it with a roast,
04:46fish, really anything.
04:48But we're going to go one step further.
04:51So I'm just going to let that heat go down a little bit.
04:54And now I have 6 eggs.
04:56So we're going to make our Baumwurstruck,
04:59which is a German farmer's breakfast.
05:01Okay.
05:02Party rich.
05:03So I'm just going to add a quarter teaspoon of salt,
05:06quarter teaspoon of pepper.
05:09Before we add the eggs,
05:11I'm going to add another tablespoon of butter.
05:13The pan is fairly dry at this point,
05:15so the butter will kind of help cook those eggs.
05:17Yeah, I was getting worried.
05:18Whirl that around.
05:19No, you said farmer's breakfast.
05:21So in theory, we've been out in the fields for 2 hours.
05:24And we deserve this at this point.
05:27Okay.
05:28So I'm just going to pour the eggs over the potatoes.
05:31Oh my.
05:35Like that.
05:36Incredible.
05:37We're going to let the eggs cook for 45 seconds.
05:39Just allow them to set a little bit.
05:41Okay.
05:42Okay.
05:43So I'm just going to start to lift the egg from the edges like this.
05:48What I'm doing is I'm letting that egg run from the top
05:52into that little void that I create.
05:55Now you can see that I can't get all of that runny egg onto the edges
05:59underneath to cook it.
06:00So we're going to use our lid again.
06:02Okay.
06:03I'm going to put this on here.
06:04The steam's going to come up and cook the eggs that are on top of the potatoes
06:07that we can't get underneath.
06:09Been a couple minutes and we're just going to check on this.
06:13That looks perfect, right?
06:14There's no runny egg on the top here.
06:16So we're just going to slide this onto a platter,
06:19spatula around.
06:21That non-stick pan is doing a really good job.
06:24Boy, does it ever.
06:25Oh man.
06:26Beautiful.
06:27I might fight you for it.
06:29One last thing.
06:32A little parsley.
06:34Ready?
06:35Yes.
06:36This is beautiful.
06:37It is beautiful, isn't it?
06:38I'll give you a hearty wedge.
06:41This is stunning.
06:44It's simple, but it's absolutely gorgeous.
06:48Look at this perfect slice that Keith gave me.
06:50That is as good as it gets.
06:52Oh my goodness.
06:54Between the bacon fat and the little bits of bacon in there,
06:57you're getting potato, bacon, butter.
06:59Yeah.
07:00It's really about the potato flavor,
07:01not necessarily all the bacon and the onion.
07:04That's true.
07:05The potatoes are perfectly cooked.
07:07Creamy.
07:08Really creamy.
07:09The egg.
07:10It's almost like it's a little beautiful pie shell
07:12underneath all of this filling.
07:14One word.
07:15That is bundabar.
07:16Bundabar.
07:17How about that?
07:18Nice.
07:19This is spectacular.
07:20I'm going to make it whether or not I'm working out on the farm.
07:22Now, if you want to make this fantastic breakfast,
07:25it starts by cooking bacon and onion until golden brown.
07:28Saute and steam the potatoes with butter in the rendered bacon fat.
07:32And after browning the potatoes, pour over eggs and cook it until just set.
07:37So, from America's Test Kitchen, a hearty breakfast fit for champions,
07:41it's ban for stuck.
07:42Mmm.
07:43Now, I'm thinking sausages in here too, maybe.
07:48Ooh.
07:49Sausage and bacon.
07:50Yeah.
07:51Yeah.
07:57This is not a cookie sheet.
07:59It's a baking sheet.
08:00A rimmed baking sheet, in fact.
08:02And it's great for other things.
08:03But if you're baking cookies, you might need a tool just for that job.
08:07Enter the cookie sheet and add them.
08:09Let's talk about some of the differences here, Bridget.
08:12You can see that this thing has about a one-inch rim around all four sides.
08:16An actual cookie sheet, which is what we're testing here,
08:19we have 12 in the lineup.
08:21The price range was $17 to $100.
08:24The actual cookie sheet is like this.
08:27It doesn't have a full rim around the whole thing.
08:30Right.
08:31There are a couple of disadvantages to having all four sides here.
08:35It can't expand and contract in the oven heat, so sometimes it'll warp.
08:40Also, with these tall sides, it's a little harder to get in there with spatulas
08:43and really get the cookies on and off.
08:45Definitely.
08:46So we're getting rid of this thing.
08:47Okay.
08:48That's gone.
08:49A dedicated cookie sheet, or the ones we like, have fewer sides.
08:53Much easier access with a spatula or take it away, Bridget, with that piece of parchment.
08:58Nice.
08:59Love doing this.
09:00So you've got this nice flat edge.
09:02Just grab the parchment.
09:03All the cookies come off at once.
09:05The whole thing slides off.
09:07Not doing that with a rim around there.
09:09No.
09:10Not easily, that's for sure.
09:11Definitely not.
09:12So we like them when they have just two raised edges like that one does and this one.
09:16They're the same one.
09:17This has about 200 square inches of baking space.
09:21This one, for instance, has about 165 inches of baking space, so it felt a little cramped.
09:27It's also got just one barely raised edge.
09:30It was kind of hard to grab with an oven mitt on.
09:33One of our testers went in and tried to grab it to rotate it mid-bake and smooshed a cookie.
09:37That is unacceptable.
09:38Not good.
09:39So this lineup covers a range of materials.
09:42There's steel, there's aluminum, there's aluminized steel.
09:45Some of them are nonstick coated.
09:47This one is clad.
09:49And we know what that means.
09:50That's an aluminum core with stainless steel on the outside.
09:54That's gorgeous, but it's heavy.
09:55It's $100 and it weighs four pounds for a cookie sheet.
09:59$100.
10:00I'm putting it back gingerly.
10:02Very careful.
10:03Not ideal.
10:04This is another one that testers didn't actually love.
10:07This one is insulated.
10:09This one was not ideal because it baked cookies unevenly.
10:12The air in between the two layers of metal would heat up unevenly.
10:15There were cool spots.
10:16There were hot spots.
10:17So the cookies didn't bake evenly and it even warped a little bit in the oven.
10:21Not good.
10:22Not good.
10:23In the end, what testers really loved was this one here.
10:26This is the Volrath, wherever, aluminum cookie sheet.
10:30It's uncoated.
10:31It's $33.
10:32And it's got everything that we love.
10:34It's got 203 square inches of baking space.
10:37It's got two raised edges so you can turn it easily in the oven, but you can also get on there easily with a spatula.
10:43Or you can slide the whole sheet of cookies off and on.
10:46Perfect.
10:47This is pretty much the ideal cookie sheet and you want to have one of these in your bakeware collection.
10:52Well, there you go.
10:53And if you want to find out more about our product testing here, you can go to our website.
10:58In the meantime, I'm going to have a cookie.
11:00Can I have one too?
11:01Oh, Bridget.
11:02Thank you.
11:03Cheers.
11:04Cheers.
11:05If you look up recipes for Dutch apple pie, you'll find a variety of interpretations.
11:15Some use pie plates, others tall cake pans.
11:18Some add a little cream to the filling.
11:20Others put crumb topping on top.
11:22But today, Bridget's going to show us a more traditional recipe for Dutch apple pie.
11:26That's right.
11:27Yeah, we went straight to the Dutch and we said, what do you think apple tart is?
11:30They said this is apple tart.
11:32Big.
11:33It's tall.
11:34It's beautiful.
11:35But great news for the home cook.
11:36It's one of the easiest apple pies you will ever make.
11:39So, let's start off with the apples.
11:40Okay.
11:41So, I've got four pounds.
11:42These are golden delicious apples, obviously.
11:44Peeled them, cored them, and then cut them into quarter inch slices.
11:48Now, we don't want them to turn into applesauce.
11:50So, we're going to precook them before we bake them.
11:53And now, just a little bit of dark brown sugar.
11:55This is a quarter cup.
11:58And I'm just going to toss this together.
12:00And that's the pie.
12:01I told you it was super easy.
12:02Well, it isn't a Dutch oven.
12:04Or as they call it, oven.
12:06All right.
12:07So, I'm going to turn this to medium high heat.
12:10Put a lid on it.
12:11And we're going to let this go from 8 to 14 minutes.
12:15Really, anywhere in there, what I'm looking for is the apples to start to soften.
12:19About half of them should start to look a little translucent.
12:22Okay.
12:23All right.
12:24Let's check this.
12:25It's been about 10 minutes.
12:26All right.
12:27Now, this.
12:28This is what I'm looking for.
12:29So, you can see it's a little bit translucent.
12:31Yep.
12:32And now, I'm going to dump them out onto this rimmed baking sheet.
12:35We want them to stop cooking.
12:38All right.
12:39Spread this out.
12:40So, I've got here flour.
12:41This is 2 1⁄2 cups, 12 1⁄2 ounces of all-purpose flour.
12:45I've got 5 1⁄4 ounces or 3 1⁄4 cup packed dark brown sugar.
12:50Dark brown.
12:51Dark brown.
12:52A little bit of an odd ingredient for a pie crust.
12:54This is baking powder.
12:55Oh, yeah.
12:56A tablespoon of it.
12:57And a half a teaspoon of just regular table salt.
13:01Now, I've got a spatula here, but what's really good is to get in here with your hands, break up those clumps of brown sugar.
13:07All right.
13:08All right.
13:09So, now, let's talk liquid ingredients.
13:11One egg.
13:12Brack it.
13:13Whisk it.
13:14All right.
13:15Now, I do want to reserve a little bit of this beaten egg, about a tablespoon, for later on.
13:21We're going to use it in our egg wash for the top of the pie.
13:25Yeah.
13:26All right.
13:27So, the egg goes right in.
13:29Now, I've got some butter here.
13:31Just a little bit.
13:32Just a little bit.
13:33It's 14 tablespoons of unsalted butter, melted and still hot.
13:37That's going to make it easy to incorporate in our dish.
13:40And just to help things along, I've got a tablespoon of water just to bring the dough to the texture that I'm looking for.
13:46All right.
13:47Just want to bring this together.
13:48All right.
13:49I'm going to dump this onto my surface here.
13:52Now, I get to have some fun.
13:53Just going to knead this until it comes together.
13:56Then, all the ingredients look to be well mixed.
13:58So, now, I just want to roll this out to about a nine-inch log.
14:02All right.
14:03And I'm doing this because it's going to make it easier for me to portion this out into three equal portions.
14:09Aha!
14:10All right.
14:11I'm going to put you to work.
14:12You're going to help me make this crust.
14:14So, this is a non-stick springform pan.
14:17It's nine inches.
14:18If you're using a regular one that's not non-stick, you'll need to grease it with a little bit of vegetable oil spray.
14:23Okay.
14:24But we're going to take one-third of this.
14:25So, we just crumble this into the bottom.
14:27I just need you to press this just into the bottom at this point.
14:30Okay.
14:31No sides.
14:32No sides.
14:33Thank you for giving me something to keep busy with.
14:34Of course.
14:35You know me.
14:36Next up, I'm going to take another blob, one-third of the dough.
14:42And I'm going to pat it out to about an eight-by-four-inch rectangle.
14:46Now, I'm going to put another piece of parchment on here, just so it's making contact there.
14:51How's that?
14:52That looks great.
14:53Almost done.
14:54Just set that aside for a minute.
14:55Okay.
14:56So, again, put a little piece of parchment on top.
14:58Get it to stick.
14:59And now, I'm going to roll this out to a 10-by-12-inch rectangle.
15:03All right.
15:04I'm going to leave this between the sheets of parchment.
15:06Mm-hmm.
15:07I'll put it on a rimmed baking sheet.
15:09This is going to go in the fridge in just a moment.
15:11All right.
15:12So, this last piece of dough, what are we going to do with it?
15:15I know.
15:16Let's build the side crust.
15:17So, same thing.
15:18Just crumble around the edges, and then start patting up the sides of the pan.
15:23That dough really is easy to work with.
15:25Yes.
15:26All right.
15:27So, I need the butter to chill, get a little bit firm.
15:29Apples still have to cool down, so I'm going to go put these in the fridge.
15:32Okay.
15:33Well, as Brigitte mentioned earlier, it's important to par-cook the apples so that they
15:39hold together in the tart.
15:41Here's why.
15:42If you bake raw apples for an hour and 15 minutes, which is the total baking time of the tart,
15:48the pectin in the apples, which holds the cell walls together, separates from each other,
15:52turning the apples mushy.
15:54The key to avoiding mushy apples is to par-cook them to around 140 degrees for at least 10 minutes.
16:01At this specific temperature, an enzyme called pectin methylesterase, or PME, becomes more
16:07active in the fruit.
16:08The enzyme modifies the pectin that holds the apple cells together.
16:13Once the pectin is modified, calcium ions, already present in the fruit, can easily link the
16:18chains of pectin together.
16:20These pre-cooked apples now have a sturdy pectin mesh that allows the apples to stay firm and
16:25intact throughout the rest of baking.
16:27So, the trick to preserving the texture of the apples is to par-cook them before baking
16:32the pie.
16:33Next step, we've got to make our apples taste spiced.
16:37Okay.
16:38Yeah.
16:39And these apples, I let them fully cool.
16:40That did take about 30 minutes.
16:42All right.
16:43So, let's get the apples out of here, into our bowl.
16:46And I just, if there are any juices, I'm going to leave them behind.
16:49All right.
16:50So, let's add the rest of our filling to the apples.
16:53Now, a little bit of a polarizing reason.
16:55Do you have to?
16:56You don't.
16:57I like it.
16:58This is golden raisins.
17:00Okay.
17:01So, a half cup.
17:02You don't have to add it, but it really is very traditional with a Dutch apple pie.
17:07All right.
17:08A little bit of thickener here.
17:10This is a tablespoon of cornstarch.
17:12Mm-hmm.
17:13A little bit of lemon juice.
17:14This is a tablespoon.
17:17And a pinch of salt.
17:18Okay.
17:19Just regular table salt.
17:20All right.
17:21Let's talk about the spice blend here.
17:22Let me tell you what we have here.
17:23Now, our backbone is cinnamon.
17:25You know, it's one of my favorite spices.
17:27A teaspoon of cinnamon.
17:29So, this is a quarter teaspoon of ground ginger.
17:32Mm-hmm.
17:33A quarter teaspoon of cardamom.
17:36Oh, I love cardamom.
17:38Yeah.
17:39We have a quarter teaspoon of ground coriander.
17:41And I've got an eighth of a teaspoon of nutmeg.
17:45Really pays to freshly grate it yourself rather than get the stuff out of the jar.
17:49They taste completely different to me.
17:50They do.
17:51So, this is just a little bit.
17:53And I'm going to start tossing this, but I'm almost ready for the pie dough.
17:58So, if you wouldn't mind going to the fridge and getting out both the tray and the pie plate.
18:02Okay.
18:03Would you like it here?
18:04Just here is perfect.
18:05All right.
18:06Thanks, Julia.
18:07All right.
18:08So, that looks great.
18:09So, this is going to go right into the base here.
18:12So, I'm just going to arrange these.
18:15We want them to be compacted in there.
18:18So, now let's talk about the top of this pie.
18:21You mentioned crumb toppings.
18:22Mm-hmm.
18:23You can find some of those, but the most traditional is lattice.
18:26Oh.
18:27Now, I said that this pie was one of the easiest pies that we've ever made, this apple tart.
18:31This is why.
18:32You think lattice and fear is struck into your heart.
18:35A little bit.
18:36Yes.
18:37This is super easy.
18:38So, let me just take this out of the sheet pan.
18:40And I'm going to peel off this top layer.
18:43And we're going to put this back in this rim baking sheet because we're going to use this
18:48to put the pie on before we put it in the oven.
18:50All right.
18:51Now, we need to cut some lattice strips.
18:53So, I need eight in total.
18:55And we're going to space these about one and a quarter inch apart.
18:59All right.
19:00So, I'm going to use a pizza cutter.
19:02You could use a knife for this.
19:04And I'm going to start using those little marks to make my little lattice.
19:09Now, again, it's fine if the edges are not perfect.
19:12This is one of the most forgiving doughs I've ever worked with.
19:17All right.
19:18So, we're going to use an offset spatula.
19:21And I'm just going to loosen this first one.
19:27There we go.
19:30I'm going to place it right on the top of my pie, spacing them evenly apart.
19:35I'm going to give a little bit of space between them.
19:39Adjust at this point.
19:40All right.
19:41So, now, we're going to put the remaining four at a 45 degree angle.
19:46And I'm not going to be picking up any strips to braid it and to make a basket weave at all.
19:52All right.
19:53So, now, I just want to go in there and kind of press the strips down onto the pie.
20:00So, now, I'm going to take a paring knife and I just want to start going around and just removing the excess dough.
20:11All right.
20:12Woo-wee.
20:13I'm about ready to bake, Julia.
20:16One last step.
20:18This was that one tablespoon of the reserved egg.
20:21Just beaten egg.
20:22All right.
20:23Time to bake this.
20:24This is going to go into a 375 degree oven.
20:27And we're going to bake this in two stages.
20:29But for this first stage, I'm going to leave it in there for 45 minutes.
20:32Oh.
20:33Bridget, that is gorgeous.
20:37That was just 45 minutes.
20:39It's not done cooking, though.
20:40Now, it's colored quite a bit.
20:42So, we don't want it to color too much more.
20:44So, I'm going to tint it loosely with foil.
20:49All right.
20:50It doesn't have to be too tight.
20:51Just protecting it.
20:52But we're going to leave this for another 30 minutes until the skewer inserted comes out nice and clean.
20:57Okay.
20:58Still there.
21:01That was another 30 minutes.
21:03So, I'm going to take this out.
21:05And if you wouldn't mind getting the oven door for me.
21:08You bet.
21:10All right.
21:12I can't wait for the reveal.
21:13Let's hope it's still there.
21:15Et voila.
21:17Goodness, Bridget.
21:18Now, the test to see if it is actually done.
21:21I'm going to take a skewer.
21:22All right.
21:23It's good to go around a few places just to make sure.
21:26It's all baked evenly.
21:27And that looks great.
21:28Mmm.
21:29So, one thing I want to do before I release the side here, I just want to take a paring knife and go around just the top where the lattice and the side met.
21:40And release that nice and gently.
21:42And look at that.
21:44Come on.
21:45That is statuesque.
21:47My goodness.
21:48She's a looker.
21:50She is a looker.
21:51Yeah.
21:52All right.
21:53Now, obviously, we can't cut right into it.
21:55We got to let it rest for at least four hours.
21:58Cool down.
21:59So, it's going to be nice and sliceable and ready for you.
22:02Completely cooled.
22:04That was four hours.
22:05You can see that the dough really kind of heals itself.
22:08Doesn't matter if it has a little imperfections.
22:10All right.
22:11So, I'm going to use a sharp knife.
22:13And you want to just gently saw this because it is kind of crumbly.
22:18I love how tall it is.
22:19Oh, yeah.
22:20Oh, goodness.
22:21I like that.
22:22That's gorgeous.
22:23Isn't that?
22:24It's a sexy pie right there.
22:27All right.
22:28There you go.
22:30Bridget.
22:31Now, in Holland, the Dutch like to serve this with whipped cream, although you could use ice cream.
22:36But with whipped cream, it's called met slagrum.
22:39Oh, I like it.
22:40Yeah.
22:41And we've got our recipe for our easy whipped cream on our website.
22:44I've got to get in there.
22:46You know, another beautiful thing about this dough is because it's not that super flaky American pie dough, which I love for certain things, but it just kind of breaks apart so easily.
22:57Mmm.
22:58The flavor of the apples.
23:00You can really taste the apples.
23:02And the spices, they're there, but they're nuanced.
23:05They really are just background notes.
23:07And it's not just cinnamon or maybe a little nutmeg.
23:10It's the coriander and the cardamom.
23:13Right.
23:14It's like an orchestra of flavors in the background.
23:16And you get that little bit of ginger without it turning into gingerbread.
23:19Yeah.
23:20Bridget, this is incredible.
23:21Thank you for showing me how to make it.
23:22You bet.
23:23You want to make this magnificent apple tart.
23:27Start by par cooking four pounds of golden delicious apples.
23:31Make a press in pie crust and top with lattice, then bake for an hour and a quarter, covering with foil for the final 30 minutes.
23:38From America's Test Kitchen, a magnificent recipe for apple tart.
23:43You can get this recipe and all the recipes from this season, along with our product reviews and select episodes at our website, americastestkitchen.com slash tv.
23:55I can't wait to make this for my family.
23:56They are going to flip.
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