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00:00¡Gracias!
00:30Today on America's Test Kitchen
00:39Lawn makes Bridget stuffed spatchcock turkey
00:42Adam reviews slicing knives
00:45And Aaron makes Julia shaved celery salad
00:49With pomegranate honey vinaigrette
00:51It's all coming up right here
00:53On America's Test Kitchen
01:00They say easy as pie or a piece of cake
01:06But you know what they don't say
01:07Easy as turkey
01:09Because cooking a whole turkey is hard
01:12You've got the white and the dark meat
01:14That have to cook at the same rates
01:15It's big, it's unwieldy
01:17That's a lot
01:18So we've got Lawn here
01:20And she's going to take care of all of our turkey conundrums
01:23Bridget, we're not only going to make cooking this turkey easy
01:26We're going to cook a stuffing alongside it
01:28Bonus?
01:29Bonus
01:30We're going to start with the salting mix for our turkey
01:33Okay
01:34Two ingredients, really simple
01:35I have a quarter cup of kosher salt
01:38And to that I'm adding four teaspoons of sugar
01:40Okay
01:41Just going to whisk this together
01:43That's it
01:46Now this is going to be enough for a 12 to 14 pound turkey
01:50Which is what I have here
01:52Right
01:52In order to make that cooking method easier
01:54To make sure that the dark and white meat finish up at the same time
01:57We're actually going to spatchcock this bird
01:59So to do that we're going to turn it over so that backbone is exposed
02:03Because that's the part we're going to remove
02:05Right
02:05I like to use kitchen shears for this
02:07It's just a lot easier than using a knife
02:09Right here where there's a hip bone
02:12This is where it is hardest and once you can get through that bit you're kind of home free
02:19This is actually super great for gravy
02:22You just chop it up, throw it in a stock, it's fantastic
02:25Now we just flip this over
02:27So push down to crack that bone
02:32And that's it
02:35Crack the breastbone, the keel plate there
02:37Yeah
02:37Yeah
02:37So I want to clean this up a little bit
02:40There's some extra skin up here that is totally unnecessary
02:43Next up we're going to salt the turkey
02:46And as we always prefer we want to do it under the skin
02:49Step one is to loosen the skin
02:51I'm just going to lift and kind of ease my fingers between the skin and the breast meat
02:58And it's really not a problem if you tear the skin
03:00I've actually figured out a way to patch it
03:02And you wouldn't even know that it was torn
03:04You just need a couple of toothpicks
03:06You can actually find more details on that tip on the website
03:09Great
03:09You can just lift that skin up
03:13Five teaspoons right in
03:15Okay
03:16Other side
03:18For the legs it's going to be two teaspoons a piece
03:22Cool
03:24The rest is going to be for the underside
03:27Okay
03:28Last thing I want to do is tuck these wings
03:32This is going to go into the fridge for at least 24 hours
03:35But if you can let it go for two days that's even better
03:38It's time to move on to the stuffing
03:40Great
03:41I went ahead and got us a little head start
03:44I took one and a half pounds of hearty white sandwich bread
03:47Cut it up into half inch cubes
03:48And toasted it out in a 250 degree oven
03:52Next up we're going to make our binder for the stuffing
03:56I've got three large eggs
03:57And this is a half a cup of water
04:00And it's just going to go right in
04:02Bread cubes can go right in
04:09And I'll just toss this until they're nicely moistened
04:13What I'm looking for is to not have a pool of egg at the bottom
04:17We're going to come back and toss this a couple more times
04:19Okay
04:20In the meantime I've got four tablespoons of unsalted butter
04:24Melted over medium heat in this 12 inch nonstick skillet
04:27To that I'm adding three onions that are chopped
04:30And six finely chopped celery ribs
04:35So this is just going to cook until the vegetables are softened
04:40It's going to take eight to ten minutes
04:41Okay
04:42Bridget, it's been ten minutes
04:47And we're going to need some aromatics to flavor this
04:49I've got two tablespoons of minced fresh thyme
04:53Two tablespoons of minced fresh sage
04:56Lovely
04:57All the poultry herbs, right?
04:59Six garlic cloves that I've minced
05:01And one teaspoon of black pepper
05:03So I just want to break up that garlic a little bit
05:09Make sure everything is kind of opened up
05:11We'll just add this to our bread
05:13And one more quick toss
05:17All right
05:18That's looking pretty good
05:20I have our roasting pan right here
05:23And I've given it a good coating of baking spray
05:26To make sure nothing sticks
05:27What I'm going to do is shape it into a nine inch by nine inch square
05:33That's going to be just about the right size for this turkey of ours
05:37We can go ahead and move our turkey and plop it right on top
05:41So our stuffing is nice and protected
05:44We also want to protect the breast meat
05:47It's going to cook pretty quickly
05:48And in order for this to all finish at the same time
05:51We want the legs to get a jump start
05:53Okay
05:54The way to do that is our trusty foil shield
05:56You just press it right over the top
05:58I'm going to wash my hands
06:02And then we'll get this into the oven
06:03Okay
06:03This is going to go into a 425 degree oven
06:07Right on the middle rack
06:09And it'll cook for 45 minutes
06:11Okay
06:11I'll get that for you
06:17Oh, thank you
06:18Hey, it's starting to smell good
06:20It's starting to smell great
06:21If you could do me a favor
06:24Can you drop that oven temperature to 325?
06:27Of course
06:28Thank you
06:29All right, Bridget
06:33Now that we've gotten the dark meat a jump start
06:36I'm just going to remove this foil
06:38And I want to give this a quick brush with some melted butter
06:41It's going to be just one tablespoon of unsalted butter
06:44I'm going to pop this back into our 325 oven
06:48And it's going to go until it's done
06:49Two, two and a half hours
06:51I'm looking for the breast to register 155 degrees
06:54And the legs to register 175
06:57Oh, wow
06:59Look at this
07:01Oh, wow
07:03All right
07:06I'm following you
07:07Wherever you go
07:10Pretty satisfying, right?
07:13That is gorgeous
07:14So it's just going to go right to a carving board
07:18Oh my goodness
07:19This is going to need some help
07:22But all of these beautiful brown juices and fond
07:26We want that in the stuffing
07:27So we're going to give this a nice scrape
07:30Oh my goodness
07:31This I'm just going to spread into a nice even layer
07:34Maximize our surface area for browning
07:37And a light bit of crisping
07:38Okay
07:39But we're not going to actually do that quite yet
07:41So this turkey, it's going to need to rest for 30 minutes
07:44It could actually go a little bit longer if you needed it to
07:47I am not going to cover it
07:49I don't want that skin to steam
07:50Right
07:51And 15 minutes before serving
07:54I'll pop this back into the oven
07:55Just to warm it and brown it slightly
07:57Gorgeous
07:58All right
07:58Oh
08:01Great
08:04Oh, yummy
08:05Oh, that smells like Thanksgiving
08:11Mmm
08:12Sure does
08:14Let's give this a quick fluff
08:16And it can go right into our serving bowl
08:19I really love how you get a bunch of different textures here
08:22And wait until you taste it
08:24Okay, last little bit
08:27Now that this is ready to go
08:28Let's go carve our turkey
08:30Sounds great
08:30So first step is really easy
08:34We're going to take off the legs
08:35I'll just kind of lift this up
08:37And cut along the skin
08:40Because it's really just the skin that we need to get through
08:44Really you're just cutting through the skin that's holding that leg in place
08:47And it just pops right out
08:49So next up we're going to deal with the wings
08:52You can see how there's like a little seam right here
08:55Yep
08:55It's kind of where we want to cut
08:56And then you should be able to kind of just lift
09:03Give it a little twist
09:04And that joint kind of reveals itself
09:08I'm just kind of following the bone in there
09:13You sort of feel for it
09:14There's not much to look for really
09:15And then now all we've got left on here is the breast
09:19Which makes it really easy
09:20There's a keel bone running down the center
09:22And I just want to cut on either side of it
09:24Can you hear how crispy that skin is?
09:28Definitely
09:28Awesome
09:29And then we'll just slide our thumb in here to hold it open
09:32And it's still nice and hot
09:34And I want to just kind of follow the rib cage until that breast releases
09:43Other side
09:48Other side
09:50All right
09:50So now we've got a leg quarter
09:52Which is not great to serve whole
09:54No
09:55I just want to divide them
09:56I like to kind of come down this way
09:59Find the bone
10:00And then you can just kind of pop it
10:03Pop it
10:03Now there's one little tricky bit here that doesn't happen on a whole bird
10:10When we spatchcocked it we left a bit of the rib cage on this thigh
10:14I want to find it
10:15It's kind of triangular right here
10:18Slip my knife right underneath
10:20And remove it
10:22And then this bone we don't want that either
10:27So I'm just going to cut around either side of the bone
10:30And just kind of gently work the tip of your knife along that bone
10:36Until everything releases
10:39And then we'll flip this over
10:41And give it a slice
10:43The breast's much easier
10:46We're just going to slice through these
10:47The grain is kind of running this way
10:49So I want to do one of these
10:51I really like to hold my knife at a 45 degree angle when I slice the breast
10:55You get a beautiful cross section
10:58Now the last couple of pieces
11:00Tuck them right in there
11:02Not bad right?
11:04Pretty great
11:04How great is it that you can get two of the big Thanksgiving dishes done all at once?
11:10It's true
11:10I mean this is like a miniature Thanksgiving
11:12You've got the turkey
11:13You've got the stuffing
11:15And you brought my favorite beverage in the world
11:17Gravy
11:18I'd heard that about you
11:20Here we go
11:22And a little dark meat too
11:24Please
11:25Let's see if I can't scoot this little guy out of here
11:30I'm never greedy because I can go back for more
11:35And then nice helping of stuffing
11:40Oh yeah
11:45This is gorgeous
11:48Yum
11:49And even better
11:50You can get this recipe for the gravy on our website
11:53Alright I'm going to go into the breast meat here
11:58Because that really is the challenge
11:59Making sure that it's seasoned
12:02But not dry
12:03That's fantastic
12:10It's so good
12:11Super moist
12:14The skin is beautifully rendered as well
12:19Super crisp
12:20Succulent
12:23Juicy
12:24Seasoning is perfect
12:26This is not salty at all
12:29Now
12:30On to the stuffing
12:31You can taste those deep dark turkey drippings
12:35You toasted the bread
12:36That was fantastic
12:37And also you're getting these little crispy browned parts
12:41From putting this back in the oven
12:42This is turkey day perfection
12:45And you made it all look so easy
12:48I had a good recipe
12:48So if you want to take a crack at this fabulous turkey recipe
12:53It starts by removing the turkey backbone
12:55Then applying a salt and sugar mix under the skin
12:58Place the turkey on the mound of stuffing
13:01And roast
13:02First covered with foil
13:03Then uncovered
13:04Until deep golden brown
13:05Stir the stuffing
13:06And then return it to the oven
13:08And bake until crisp and brown
13:10So from America's test kitchen
13:12A spectacular recipe for stuffed spatchcocked turkey
13:17Don't forget the gravy
13:20When carving smaller pieces of meat
13:28Like a chicken breast or a pork chop
13:29You can get away with using a chef's knife
13:32But for larger roasts like a brisket
13:34You really want a slicing knife
13:36And today Adam's going to tell us
13:37Which brand is worth the money
13:39Oh a slicing knife makes it much easier
13:41To get neat slices of bigger pieces of meat
13:43We tested this lineup of eight slicing knives
13:46The length was 10 inches to 12 inches
13:49The price range was $26 to $240
13:52The tests included slicing brisket
13:55Because it's nice and wide
13:56A big wide large turkey breast
13:59And pork loin
14:00And the things that separated
14:02The best knives from the not so good knives
14:06Number one, sharpness is very important
14:08How well it's sharpened and honed at the factory
14:11Okay
14:12Number two
14:13This also affects sharpness
14:15Is the blade geometry
14:16Which is the angle at which
14:18The cutting edge is ground
14:20On either side of the blade
14:21In our lineup
14:22Those angles range from about 20 degrees
14:25Which is fairly wide
14:26To 15 degrees
14:28Which is narrower
14:29You have a couple of them here
14:31I want you to try this knife first
14:33And take a couple of slices of flank steak
14:35And then try the one next to it second
14:37And just tell me what you observe
14:39Awesome
14:39This is a little awkward
14:41I have to say
14:41I'm able to make nice slices
14:43But I'm working at it
14:45You're good with a knife though
14:46Now try the other ones
14:47Okay
14:48Oh this is a breeze
14:52Yeah
14:52This is way easier
14:54On some of these
14:55On the first slices
14:56I had trouble getting through the bottom
14:57And on this second knife
14:59Nope
14:59It slides right through
15:00So the first one
15:01The blade geometry is 20 degrees
15:03It's a wider angle
15:05The second one you're using
15:06It's 15 degrees
15:07So it's narrower
15:08And you agree with the testers
15:10Who all felt that it was keener
15:12More agile
15:13Yeah
15:13Definitely easier to slice through with
15:16Blade dimensions
15:17Also made a difference with a slicing knife
15:19Number one
15:20It's got to be long enough
15:22You can see this one for instance
15:23Yeah
15:2412 inches long
15:25That's going to span
15:26A big roast
15:28A brisket
15:28Something like that
15:29Something like this
15:30Was just 10 inches long
15:31You're not going to get
15:32All the way across
15:33Every brisket with this
15:34The height of the blade
15:37From the cutting edge
15:38To the spine
15:39Also made a difference
15:40Testers preferred blades
15:42That were about
15:43An inch and a half tall
15:44From the cutting edge
15:45To the spine
15:46At the top of the blade
15:47That gave them
15:49A chance to really
15:51Hug the meat
15:51And make nice
15:52Neat slices
15:53It also gave them
15:55Enough clearance
15:56For their knuckles
15:57Off the board
15:57So they weren't dragging
15:58Their knuckles
15:59Through meat juices
16:00At the bottom
16:01Another factor
16:02Of the blade dimensions
16:03Was the thickness
16:04Of the blade
16:05Testers preferred
16:07That it be
16:07About
16:081.5 millimeters
16:10At the spine
16:11That gave them
16:12A nice balance
16:13Of rigidity
16:13And flexibility
16:15Some of them
16:16Were a lot thicker
16:17Like this one
16:18This was
16:192.8 millimeters
16:20At the spine
16:21That's quite thick
16:21It's a lot thicker
16:22And it doesn't have
16:23Nearly
16:24The flex
16:25That the other one does
16:26So this one felt
16:27More awkward to use
16:28Some of them
16:30Are about
16:301.5 millimeters
16:32At the spine
16:33And that gave them
16:34The right balance
16:35Between flex
16:36And rigidity
16:37And then if it was
16:38More like
16:381 millimeter
16:39It was a little
16:40Too flexy
16:41A little too bendy
16:42It wiggled too much
16:43To really slice
16:44In a precise
16:45Controlled way
16:46Another feature
16:47Of these blades
16:48Are these shallow
16:49Indentations
16:50Along the length
16:51Of the blade
16:52Those are called
16:53Grantons
16:53And they are there
16:55To reduce
16:56The surface tension
16:57Between the blade
16:58And whatever it is
16:59You're cutting
16:59That's going to
17:00Make the action
17:01Smoother
17:02Of the slicing
17:02It's also going to
17:03Help release slices
17:04That you have just
17:05Cut a little
17:06More smoothly
17:07In the end
17:08This is our
17:09Winning knife
17:10It was the winner
17:10Before
17:11It's still the winner
17:12This is the
17:13Victorinox
17:13Swiss Army
17:14Fibrox
17:1512 inch
17:16Granton edge
17:17Carving slicing knife
17:18It's got great
17:20Blade dimensions
17:20It's 12 inches long
17:22It's the right height
17:23It's the right
17:24Flexibility and rigidity
17:25It's got those
17:26Grantons
17:27The handle is comfortable
17:28For 48 bucks
17:30You really can't
17:31Do any better
17:31Than this one
17:32Celery usually
17:39Plays the role
17:40Of a support vegetable
17:41Adding a little
17:42Flavor to soup
17:43Or some crunch
17:44To a batch
17:44Of tuna salad
17:45Rarely does it
17:46Take center stage
17:47Does it Erin?
17:47It never does
17:48It's very
17:48Underappreciated
17:49It is
17:50Until today
17:51So today
17:51We're going to
17:52Make a salad
17:53Where it's going
17:53To be front and
17:54Center
17:54I love it
17:55Alright we're
17:55Going to start
17:56With a dressing
17:56We're going to
17:57Make a pomegranate
17:57Honey vinaigrette
17:58Oh yum
17:59So we have
18:00Two tablespoons
18:00Of pomegranate
18:01Molasses
18:01This is a staple
18:03In eastern
18:04Mediterranean cuisines
18:06And it's like
18:07Sweet and tangy
18:08A little bitterness
18:08And if you can't
18:09Find it at the store
18:10You can find a recipe
18:11For it on our website
18:11Absolutely
18:12Now I'm going to
18:13Add two teaspoons
18:13Of honey
18:14This is going to
18:15Boost its sweetness
18:16A little bit
18:16And this is a
18:18Tablespoon of red wine
18:19Vinegar
18:19And we're going
18:21To add a shallot
18:21A quarter teaspoon
18:23Of salt
18:24And a pinch
18:27Of black pepper
18:28Alright so now
18:29We're just going to
18:29Whisk this together
18:30Alright and now
18:33We're going to
18:33Finish this with
18:34Two tablespoons
18:35Of extra virgin
18:35Olive oil
18:36And I'm just going
18:37To slowly drizzle
18:38This in
18:39The pomegranate
18:40Molasses is going
18:41To kind of help
18:41Stabilize our vinaigrette
18:42Alright so our
18:45Dressing's ready
18:45Moving on to
18:47The star
18:48Let's start with
18:49The stock celery
18:49And so I'm going
18:51To use four stocks
18:52We are going to
18:53Use these beautiful
18:54Celery leaves as well
18:55So I'm just going
18:56To tear off
18:57We want about
18:58A half a cup
18:58Of celery leaves
18:59These in two
19:01Are sellable
19:02Now I'm going
19:03To slice our celery
19:04Into very thin
19:06Slices on the bias
19:08It's going to
19:08Trim off the end
19:10And you just
19:11Really want to
19:12Slice very thinly
19:14Okay
19:19On to celery root
19:21This is grown
19:23In the ground
19:23Before it's sold
19:24It's pulled up
19:25And then like
19:25The roots are trimmed
19:26Off and it looks
19:27Kind of scary
19:28Right?
19:29The first time
19:30I ever used it
19:31I was like
19:32What is that?
19:32Looks like a little
19:32Gremlin
19:33Yeah
19:33And another name
19:34For this is
19:35Celery yak
19:35So I'm going
19:37To first just
19:37Cut off
19:38Where the greens
19:38Meet the root
19:39Just going to
19:40Cut that off
19:41The other side
19:41I don't want
19:42To trim off
19:42All that
19:43Because there's
19:43Some good
19:44White meat
19:45Underneath it
19:45So at an angle
19:46I'm just going
19:47To kind of
19:48Spin and trim
19:49And anything
19:52You don't want
19:53To eat
19:53Trim off
19:54Now I'm just
19:56Going to cut
19:57This in half
19:57If you have
19:59A really large
19:59One you want
20:00To cut into
20:00Quarters
20:00And I'm going
20:02To use two
20:03And this one
20:06I'm going
20:07To cut into
20:07Quarters
20:08And now
20:10We're going
20:10To use a
20:10Mandolin
20:11Basically
20:12You have
20:12Blade
20:13Make sure
20:13That's flat
20:14And you just
20:15Want it to be
20:15Stable
20:16And just
20:16Start thinly
20:17Slicing it
20:18When you get
20:20To a stage
20:21Where your
20:21Finger's getting
20:21Close to the
20:22Blade
20:22You want
20:22To use the
20:23Guard
20:23We're using
20:24A total
20:24Of 14
20:25Ounces
20:25Of celery root
20:26Salad
20:27Is coming
20:27Together
20:28That is so
20:29Pretty
20:29Isn't it
20:29Gorgeous
20:30Now we are
20:31Going to add
20:32Pomegranate
20:32First I'm going
20:33To put on
20:33Some gloves
20:34Because it
20:35Can stain
20:35Your hands
20:36Okay so now
20:37I'm going
20:37To cut off
20:38The blossom
20:38End
20:39And I'm
20:40Going to
20:41Score
20:41It
20:42Just going
20:44To take
20:44My knife
20:44About six
20:47Times
20:48Around
20:48Now just
20:50Break it
20:50Apart
20:51And break
20:53It apart
20:53Under water
20:54And the
20:55Seeds
20:55Basically
20:56Sink
20:57And the
20:58Membranes
20:58Basically
20:59Float
20:59Nice
21:00So it's
21:00Easy peasy
21:01Yeah
21:02And we're
21:03Going to
21:03Drain it
21:03Okay
21:03All right
21:09Julia we
21:09Are ready
21:10Okay
21:10Ready to
21:11Toss
21:11All right
21:12So we have
21:12Our pomegranate
21:13Honey vinaigrette
21:14Look how that
21:15Held
21:15See it's
21:15Yep
21:16It's
21:16Beautiful
21:17Gorgeous
21:17It's coating
21:18This out of
21:18The bowl
21:18I'm giving it
21:20One last stir
21:20And we're
21:21Going to
21:21Add our
21:22Celery root
21:22And our
21:23Celery
21:23And our
21:23Celery leaves
21:24And
21:25Because I
21:27Thinly
21:28Sliced
21:28The celery root
21:29And there's
21:30A lot of pieces
21:30That kind of
21:31Get stuck
21:31Together
21:31I like to
21:32Be one
21:32With my
21:33Salad
21:33And I'm
21:33Just going
21:34To toss
21:35It and
21:35Use my
21:36Fingers
21:36To kind
21:36Of break
21:36It up
21:37So that
21:37All of the
21:38Pieces
21:38Get coated
21:38With the
21:39Dressing
21:39Okay
21:40So we're
21:40Going to
21:40Add one
21:41More
21:41Major element
21:42To this
21:42We're
21:42Going to
21:43Add
21:43Frise
21:43Frise
21:44Is a
21:45Nice
21:45Bitter
21:45Winter
21:45Green
21:46It's a
21:46Bitter
21:46Green
21:47So it's
21:47Going to
21:47Add
21:47Nice
21:47Complexity
21:48Of
21:48Flavor
21:48Now I'm
21:49Going to
21:49Add
21:49Half a
21:50Cup
21:50Of
21:50Pecorino
21:51Shredded
21:52It's
21:52Going to
21:52Add
21:52A little
21:52Saltiness
21:53And I'm
21:54Going to
21:54Add two
21:55Tablespoons
21:55Of our
21:56Pomegranate
21:56Seeds
21:57That we
21:57Prepped
21:58Earlier
21:58All right
21:59Now I'm
22:00Just going
22:00To toss
22:00It
22:00Okay
22:01Okay
22:01All right
22:03So as
22:03With
22:04Everything
22:04You want
22:04To taste
22:05Before
22:05You
22:06Serve
22:06I'm
22:08Going to
22:08Give
22:08It
22:08A little
22:08Bit
22:08More
22:09Salt
22:09Okay
22:09Because
22:10There's
22:10A lot
22:10Of
22:10Hardiness
22:10In
22:11Here
22:11And
22:12Last
22:12But
22:12Not
22:12Least
22:12We're
22:13Going to
22:13Just
22:13Put
22:13A nice
22:14Garnish
22:14On
22:14It
22:14We're
22:15Going to
22:15Add
22:15A half
22:15A cup
22:15Of
22:16Walnuts
22:16Just
22:17Going to
22:17Sprinkle
22:17That
22:17Over
22:18It
22:18It's
22:18Going to
22:18Add
22:18Nice
22:19Nutty
22:19Flavor
22:19And
22:20Also
22:20Nice
22:20Crunchy
22:20Texture
22:21And
22:22Just
22:22To
22:22Sprinkle
22:23With
22:23Two
22:24More
22:24Tablespoons
22:24Of
22:25Pomegranate
22:25Seeds
22:26Erin
22:27That's
22:27Gorgeous
22:27I'm
22:28Very
22:28Proud
22:29Of
22:29The
22:29Salad
22:29All
22:31Right
22:31Enjoy
22:33Oh
22:34I
22:34Can't
22:34Wait
22:34To
22:34Try
22:35This
22:35I
22:36I
22:36I
22:36I
22:36I
22:36I
22:37I
22:37I
22:37I
22:37I
22:37I
22:37I
22:37I
22:37I
22:38I
22:38I
22:38I
22:38I
22:38I
22:38I
22:38I
22:39I
22:39I
22:40I
22:42I
22:43I
22:43I
22:44I
22:46I
22:47I
22:47I
22:48I
22:49I
22:50I
22:51I
22:52Of
22:52The
22:53Pomegranate
22:53Seed
22:54That
22:54Burst
22:54In
22:54My
22:54Mouth
22:55Followed
22:55By
22:56The
22:56Pecorino
22:56Crunch
22:57Of
22:57The
22:57Walnut
22:58Yeah
22:58Celery
22:59Root
22:59Raw
23:00Is
23:00One
23:00Of
23:00My
23:00Absolute
23:01Favorite
23:01Vegetables
23:02To eat
23:02Raw
23:02Just
23:03Has
23:03It's
23:03Like
23:03A
23:03Little
23:03Slightly
23:04Parsley
23:04Anise
23:05Flavor
23:05To
23:06It
23:06It
23:06Just
23:06Takes
23:07On
23:07Whatever
23:07You
23:07Serve
23:07It
23:07With
23:08Mm
23:08Mm
23:09And
23:09The
23:09Different
23:10Textures
23:10Yeah
23:10Celery
23:11Root
23:12Thin
23:12Is
23:12A
23:13Erin
23:14This
23:14Is
23:22Make
23:23This
23:23Lovely
23:23Celery
23:24Salad
23:25Start
23:25By
23:25Making
23:26A
23:26Sweet
23:26Tart
23:27Vinaigrette
23:27Using
23:28Pomegranate
23:28Molasses
23:29Prep
23:29Two
23:29Types
23:30Of
23:30Celery
23:30Pick
23:31The
23:31Leaves
23:31Slice
23:32The
23:32Stalks
23:33On
23:33A
23:33Bias
23:33And
23:34Shave
23:34Celery
23:34Root
23:35Then
23:35Toss
23:36With
23:36Pomegranate
23:36Seeds
23:37Pecorino
23:37And
23:38Walnuts
23:38From
23:39America's
23:39Test
23:39Kitchen
23:40A
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23:41Recipe
23:41For
23:42Shaved
23:42Celery
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23:43With
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23:44Honey
23:44Vinaigrette
23:45You
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23:46This
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23:46And
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23:50And
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23:51At
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23:52America's
23:52Test
23:53Kitchen
23:53Dot
23:53Com
23:54Slash
23:54TV
23:55This
23:56Is
23:56Incredible
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