- 3 weeks ago
Cook's Country from America's Test Kitchen - Season 18 Episode 23- Spring Dinner and Dessert
Category
🎥
Short filmTranscript
00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Morgan grills brined pork chops with garlic herb oil for Julia.
00:44Hannah shows us the best ceramic skillets.
00:47And Ashley makes rhubarb shortcakes with buttermilk whipped cream.
00:51That's all right here on Cook's Country.
01:04Brining is an easy way to add flavor and moisture to any number of cuts of meat.
01:08And today Morgan's going to show us how to brine thick cut pork chops.
01:12Yeah Julia, and you won't be surprised to know I'm grilling these chops.
01:15You are great at the grill.
01:16I do love grilling and I feel very strongly about it.
01:18But pork chops are pretty lean and you don't want them to dry out on the grill.
01:22So the brine is a great way to prevent that.
01:24I'm also going to use it to add some flavor to these, which we don't always do with brining.
01:28Yeah, that's true because not all flavors work well in a brine.
01:31It has to be a certain type of flavor.
01:32Exactly, and I have a few tricks up my sleeve for that.
01:34So I'm going to start by toasting two tablespoons of fennel seeds.
01:37Okay.
01:38I always like to toast spices myself if I can just because it brings out so much flavor.
01:42Yeah, just a little toasting goes a long way.
01:44Yeah, it keeps them nice and fresh.
01:45I'm just going over medium heat here and I'm just going to go until it's fragrant.
01:50Okay, these are looking good.
01:51Do you smell them?
01:51I do smell them.
01:52Perfect.
01:53All right, we're going to pull them off heat and I'm going to go directly into my mortar
01:56and pestle.
01:58When you buy whole seeds like this, they maintain their freshness.
02:00If you buy ground fennel, it can taste really good, but it won't taste as vibrant.
02:04Yep, that's right.
02:05It's looking good.
02:06So now I'm going to take four teaspoons of this and add it into the base of my brine.
02:11Here I have six cups of cold water.
02:13Pork and garlic go great together.
02:14So I've also got some garlic here.
02:16I've got six cloves and I'm just going to smash them.
02:18So just using the side of my knife, getting in there and crushing them down and into the
02:23brine these go.
02:25Also going in here, I have a third of a cup of light brown sugar.
02:29So this is going to do a couple of things for me.
02:30The sugar is going to help the pork chops brown on the grill.
02:32Yep.
02:33And I'm going to also add a quarter of a cup of salt and it's going to help balance that
02:36out.
02:36This is table salt.
02:37I actually like using table salt in my brine.
02:39It's going to keep the pork chops nice and juicy and well seasoned.
02:41Yep.
02:42All right, four teaspoons of fresh rosemary that I've minced and then a tablespoon of
02:45black pepper.
02:47I have a tablespoon of dried oregano here.
02:50I have a tablespoon of red pepper flakes, a tablespoon of lemon zest.
02:55I love these flavors.
02:56They're very classic, but they're really good.
02:57The lemon, the rosemary, the garlic.
03:00And then I have a quarter of a cup of vodka.
03:02That's interesting.
03:03Yeah.
03:04Some of these flavors are alcohol soluble.
03:06Yeah.
03:06So the vodka is actually going to help them translate into the pork.
03:09Now the vodka does help, but if you don't have vodka around or if you just don't like
03:13cooking with alcohol, you can leave it out.
03:15And that would still be delicious pork.
03:16So I'm just going to whisk this all up, get everything nice and combined.
03:20Okay.
03:21So let's talk about my favorite subject in the world, pork.
03:25So you look for something that has a good amount of fat, like this amount of fat on the
03:29exterior.
03:29It's going to be a juicy pork chop.
03:31When you actually have even a little bit of white marbling in the pork chop, that's like
03:34glorious.
03:35Oh, look at that.
03:36Yeah, that's the good stuff.
03:37Yeah.
03:37It's going to keep it juicy.
03:38It's going to be really nice.
03:39Here I have these four.
03:40They're all 12 to 14 ounces each.
03:42But what's really, really important is that they're one inch thick.
03:45Gotcha.
03:46These are pork rib chops.
03:47You can also use center cut chops here.
03:48All right.
03:48So into the brine they go.
03:50A little flavor bath.
03:53So I'm going to brine these for anywhere from two to 24 hours.
03:56If you have the time, go 24 hours.
03:58Oh, really?
03:59Yeah.
03:59It definitely makes a difference.
04:00It gives time for all those flavors to melt.
04:02Okay.
04:02Cover it.
04:03Pop it in the fridge.
04:06All right, Julia, I'm going to mirror the flavors of that brine in a really flavorful
04:09garlic oil.
04:10Oh, cool idea.
04:11Yeah.
04:11So here I have six tablespoons of olive oil.
04:13To that, I'm adding the rest of that fennel seed that we ground earlier.
04:16And then I'm also going to add two minced garlic cloves.
04:20I have two teaspoons of minced fresh rosemary.
04:22So same sort of stuff that was in the brine.
04:24I have a teaspoon of black pepper.
04:26I have a half teaspoon of dried oregano and a half teaspoon of red pepper flakes.
04:31And then just a little bit of salt.
04:33So here I have an eighth teaspoon of salt.
04:35So I'm going to heat this over medium heat until it's fragrant.
04:39Everything will be sizzling.
04:40It only takes one to two minutes.
04:41Okay.
04:43There's the sizzle.
04:44There's the sizzle.
04:45So I'm going to turn this off heat and I'm going to add a tablespoon of lemon juice.
04:49It's just going to add some freshness.
04:50It's also going to slow it down so nothing burns or anything like that.
04:53I feel like once you get sizzling, it can go.
04:55Yep.
04:55It can get carried away.
04:57That's our oil.
04:58Now I'm going to pull off two tablespoons of this.
05:00I'm going to make sure to mix it well to make sure I'm getting all those delicious
05:03bits in there.
05:04And these two tablespoons are going to come out to the grill with us and we can brush them
05:07on the chops as we're grilling.
05:09And the rest of this, I'm just going to set aside and we can use it for serving.
05:12Okay.
05:12Let's go back to our pork.
05:14So this has been brining for 24 hours.
05:16It doesn't look all that different, but it's going to make a huge difference on the grill.
05:20So wet brines are great because they help it stay extra moist on the grill.
05:24Like a dry brine when you're just adding salt can keep it really moist, but it doesn't actually
05:28add any moisture.
05:29It's just helping the meat retain the moisture that's already in there.
05:32A wet brine actually adds moisture, but moisture is the enemy of char on a grill.
05:37Sure is.
05:38So I'm going to do my best to pat these as dry as I can just to make sure to
05:42get off any moisture.
05:43And that's why you put it on a rack.
05:45Exactly.
05:45I want as much air circulation around these.
05:47I want them particularly dry going on the grill.
05:49Now, also, if there are any whole seeds in here, I want to try to pick those off while I'm
05:54patting them dry.
05:55Now, one more thing before grilling.
05:57I want to snip these pork chops.
05:59So pork chops have this layer of fat on the outside.
06:01Yep.
06:01And when they're over high heat, this tightens up first, so then you have the pork chops
06:05buckle, and you often get this little cup, so you can't get as good of browning.
06:08If you make little slits, then it gives space for everything to tighten up without ruining
06:12your flat surface area where you get the good grill marks.
06:14So I'm just going to look for about every two inches and just cut right into the fat.
06:19And not actually cut into the meat, but cut to the meat.
06:21Like, I want to see the meat in there, but I don't want to actually cut into the meat.
06:24Perfect.
06:25Okay.
06:26So, one more thing just to make sure they're a little extra dry before we go out to grill.
06:30I'm going to leave them on this rack and put them in the fridge for anywhere from 30 minutes
06:33up to 24 hours.
06:35So it's just going to dry out the exterior even more, so we're more likely to get browning
06:38on the grill.
06:38I love it.
06:39Julia, these have been drying out in the fridge, and it's time for us to grill.
06:43I've had all the burners preheating for 15 minutes.
06:45You can see, plenty hot.
06:47Oh, yeah, look at her.
06:48Yeah, but I'm going to create a two-level fire, so I'm going to leave the primary burner on high
06:52and turn off the other burners.
06:54I'm going to clean and oil the grates, make sure there's no debris stuck on here, and
06:58of course, I want to oil the grates, too.
07:00Mm-hmm.
07:00It just keeps everything from sticking.
07:02Yeah, and it helps season the grill grates over time.
07:04Yeah.
07:06So, I have this hot side and the cool side.
07:08I'm going to put these all on the hot side to start.
07:12This is going to allow them to get a really nice char over the hot side, and then later
07:16I can move them to the cool side for a little more control, but right now, it's really all
07:19about getting a nice char.
07:21Okay.
07:24And, all right, so I'm just going to let these go until they're nice and charred on that
07:27first side.
07:27That'll only take about two to four minutes, and I'm going to cook it covered just so it
07:31stays nice and hot.
07:32All right, let's check these out.
07:37Oh, gorgeous.
07:38Yeah, that's nice.
07:39All right, now I want to do the second side, so it's the same deal.
07:42Two to four minutes covered, and then we'll check them.
07:44Okay.
07:45All right, let's check out the second side.
07:48Oh, just as pretty as the first.
07:50Yeah, so pretty.
07:51So, I'm going to just move these over to the cooler side.
07:53As we've talked about, pork can dry out.
07:56Mm-hmm.
07:56So, this cooler side is just a little more gentle to finish cooking it.
07:59So, I have this oil we saved from earlier.
08:02Yep.
08:02And I'm just going to brush this all over the chops.
08:05Now, I'm going to cover it, and I'm just going to let them go until they hit 135 degrees,
08:08which is just going to be a really nice, juicy pork chop.
08:11It'll take anywhere from three to seven minutes.
08:12Not very long.
08:13Yeah.
08:14Julia, let's check on our chops.
08:16Mm.
08:17All right.
08:17They smell good.
08:18They do smell good, right?
08:19Yeah.
08:20And they're already brown, so I'm not worried about that.
08:21Now, I'm just really looking for a temperature.
08:23So, I like to go in sideways or long ways alongside the pork, and...
08:29136.
08:30On the nose.
08:31On the nose.
08:32Well done.
08:33So, we're almost ready to eat, which is very exciting because they smell so good.
08:36But they do need to rest about 10 minutes.
08:38So, I'm going to cover them in foil, and we can head on inside.
08:40Okay.
08:42Our chops have rested 10 minutes, which means it's carving time.
08:45Mm-hmm.
08:46I like to coat them up, and then just using a bony knife, and then going right along the
08:49bone.
08:50And I can kind of like just use the bone as my guide for each chop.
08:56And I'm going to put it down, get a little more steadiness, and cut it off.
08:59And then, I'm just slicing them nice and thin.
09:02And you can see how pink and rosy this pork chop is.
09:06And how juicy.
09:07How juicy.
09:10Nice.
09:14All right.
09:16That is gorgeous.
09:17Yeah.
09:18Well, I want it to feel fancy.
09:20Just because I'm like, pork chops, I feel like, aren't often thought of as, like, very elegant,
09:24but they're so elegant.
09:25That's true.
09:26Especially when you drizzle them with this garlic herb oil.
09:31Hubba hubba.
09:32I know.
09:32And it's sinking into all those little slices.
09:34We're getting every little piece smothered in garlic, rosemary, red pepper flakes, that
09:41fresh fennel.
09:42Tosted fennel.
09:42Exactly.
09:46Okay.
09:47You're very welcome.
09:49Here we go.
09:50Nice.
09:53Okay.
09:54Digging right in.
10:02Mmm.
10:05That's delicious.
10:06It's so good.
10:07Well, you have the marinade and the pork flavor, which is a bit mellowed.
10:12It's a bit in the background, and then you have the repeat of those flavors over the
10:17top, and you taste both of them.
10:18You taste the mellow background and that punch at the top.
10:21Yeah.
10:21I feel like the oil does something at the end.
10:23Like, you get those flavors a little more pungently, but it doesn't overpower the pork.
10:27Mm-mm.
10:28And it's so juicy and moist.
10:30Because of the brine, you really can taste the grill flavor.
10:34Yeah.
10:34That's so true.
10:35And we got that really nice char on there.
10:37That's from that brown sugar.
10:38It's from us taking that time to make sure everything was nice and dry.
10:40Yeah, and that can be hard to do on a gas grill.
10:42It can be.
10:44Morgan, these are fantastic.
10:46Thanks for grilling with me, Julia.
10:47If you want to brine and grill some fantastic pork chops, start by brining the chops in a
10:53flavorful brine made with water and vodka.
10:55Make an infused rosemary garlic oil and pull the chops from the grill when they register 135
11:01degrees.
11:02From Cook's Country, a terrific recipe for grilled brined pork chops with garlic herb oil.
11:14Non-stick skillets are incredibly popular, no doubt, due to the fact that they're very
11:19easy and convenient to use.
11:21And they can be pretty inexpensive.
11:23But they do come with a little bit of controversy.
11:25So to tell us more, Hannah's here, and she's going to take us through a recent testing of
11:30skillets.
11:31Tell us what you got.
11:31Yes, so traditional non-stick pans are made with an aluminum base and a coating of poly
11:38tetrafluoroethylene, or PTFE.
11:40You might know it as Teflon.
11:41Definitely know it as Teflon.
11:42Super common.
11:44PTFE is one of the forever chemicals.
11:46Basically, it will never biodegrade.
11:48And it also can off-gas toxic fumes above 500 degrees, which is possible to do on the
11:54stovetop.
11:54So folks are concerned.
11:55We understand why.
11:56We went back and tested 14 ceramic skillets, priced from $25 to $95, to see if there's
12:02a good alternative.
12:03You know, historically, they have not had the same durability and release as the traditional
12:08non-stick skillets.
12:09So we had to get to the bottom of it.
12:10Is that still true?
12:12Is there a better alternative?
12:13Okay, great.
12:14So we rounded up a whole bunch of pans, and we put them through their paces.
12:18You know, we do our 50-egg test.
12:19So we cook 50 eggs right in a row, one after another, until they start to stick.
12:23If they do, then we use the pans a bunch of different ways where we're in the kitchen,
12:27real-life testing.
12:28Frittatas, stir-fried vegetables, omelets, et cetera, that kind of thing.
12:32Then at the end of testing, we put them through another 50-egg test to make sure they are really
12:36going with their great non-stick ability still at the end of testing.
12:40Really, there was a huge difference in coatings, and some of them were actually great and on
12:45par with Teflon and traditional non-stick skillets.
12:48Great.
12:48Others, like this little one, for example, from Copper Chef, this only made it through
12:5328 eggs in the first egg test.
12:56It's also not copper.
12:57It's just a warm aesthetic thing.
12:59You are not going to get the performance of copper for $28.
13:02But I have good news.
13:03Some of them actually performed really well, and it came down to the quality of the coating.
13:07Okay.
13:07So the coatings are applied at the factory all different ways, different thicknesses.
13:11Sometimes they're rolled on, they're sprayed on, there's many different layers.
13:14All of that is proprietary, but what we can tell is some manufacturers are actually getting
13:19it right.
13:19And I mean getting it right equally the performance of traditional.
13:23Really?
13:24Yeah.
13:24So that was really exciting for us.
13:25You can still cook with non-stick and not worry about the afgassing.
13:28All right.
13:29Tell me more.
13:30All right.
13:30So under that non-stick coating, we also want a great pan.
13:33It's not just about the coating.
13:34It's about the structure underneath.
13:35We look for three things in all of our skillets.
13:38First of all, usable cooking space.
13:40That is a flat space across the bottom that you can actually cook food on.
13:44If you'll notice, skillets that are roughly the same size have a lot of difference in
13:49the amount of cooking space they have.
13:52Right.
13:52So there's the same size on the outside, but it's this inside where the bottom meets the
13:56sides that really matters.
13:57Exactly.
13:58Weight was another factor we examined.
14:00Will you pick that one up over there?
14:01This one?
14:01Yeah.
14:02That is heavy and that is empty.
14:04Really heavy.
14:05We preferred those that were more around two to three pounds empty.
14:08Talk to me about the handle.
14:10Yeah.
14:10Well, I was going to say something a second ago, but this handle is really uncomfortable.
14:14Like it just feels wide and straight and I don't know, it does not feel like you want
14:19to be holding it and you certainly won't be able to maneuver the pan a lot.
14:23No.
14:24You would have to be very, very strong.
14:25So we preferred handles more akin to this one, which were smooth.
14:30It doesn't have huge ergonomic bumps.
14:32This is actually our overall winner by Green Pan.
14:35This is the 12-inch version.
14:36We love the 8, 10, and the 12-inch.
14:39It has that light, beautiful shape, comfortable handle, and the nonstick coating is in high
14:45quality.
14:45This is the pan.
14:46We did that five-recipe showdown at the end of testing against the traditional nonstick
14:52skillet.
14:52This one kept pace.
14:53So if you want to check out the winning 12-inch ceramic skillet, it's the Green Pan Valencia
14:59Pro Hard Anodized Nonstick Fry Pan, and it runs about $90.
15:10For just a few weeks every spring, it's rhubarb season, and I love that because I get to get
15:16my hands on the fresh stuff and incorporate it into as many fruit desserts as I possibly
15:20can.
15:20Again, I'm really happy today because Ashley is here, and she's going to show us a great
15:25recipe that focuses solely on rhubarb.
15:28You bet.
15:28So we're going to make rhubarb shortcakes based off of the classic recipe, strawberry shortcake.
15:35But we are not going to use any strawberries today.
15:36We're only going to use rhubarb.
15:39Get those berries out of here.
15:41Berry shmurries.
15:42So we're going to start with the rhubarb today.
15:44I have two and a quarter pounds total here.
15:46They've been cut into three quarter inch pieces.
15:48Now, you want to find stalks, if possible, that are about half inch to three quarters
15:52of an inch thick.
15:53But if they are a little bit thicker like this one, you just want to cut lengthwise, just
16:00like so.
16:00And again, we're going to cut into three quarter inch pieces.
16:03Okay.
16:05All right.
16:06Beautiful.
16:07Now, rhubarb can be quite tart.
16:09Yes.
16:10Quite sour.
16:10So I'm going to add a good amount of sugar just to balance that sourness.
16:15Okay.
16:15So this is one and a quarter cup of sugar.
16:17And I have some lemon juice.
16:19This is two teaspoons, which is going to add some nice acidity, really brighten things up.
16:24And then also just a quarter teaspoon of salt.
16:26But similar to the lemon juice, it's really going to balance everything out here.
16:30It's just, it's going to be very, very delicious.
16:33So we've got this baking dish here.
16:35A 13 by nine does the trick.
16:37And really what's important here is that you get this mixture into an even layer at the
16:42stage.
16:43Okay, got it.
16:43And now I'm going to cover this with some aluminum foil.
16:46I'm going to put the rhubarb into an oven that's been preheated at 325 degrees with the
16:51oven rack at the upper middle position.
16:53Okay.
16:53And I'm going to cook that for about 20 minutes.
16:55Under cover.
16:56Under cover.
17:00All right.
17:00So now what we're going to do is check on our little rhubarb situation.
17:06I'm going to put this right back into the oven for about 30 more minutes, maybe 35 minutes.
17:11And without the foil, it's really going to allow for the rhubarb and all those juices
17:16to really concentrate their flavors.
17:18The steam's just going to evaporate in the oven.
17:26Oh, rhubarb.
17:27I smell rhubarb.
17:27I do too.
17:30Bridget, big ask.
17:31Could you please close the door and increase the oven temperature to 425 degrees?
17:36You got it.
17:38All right.
17:40Now let me just check with the paring knife.
17:42I want to make sure that it meets just a little bit of resistance.
17:45Oh, yeah.
17:47Perfect.
17:48And it's still intact.
17:50It's fantastic.
17:51Yes.
17:51So now I'm going to let this cool for about an hour, but you could make this ahead of time.
17:56You can just put it in the refrigerator once it's cooled for up to a day.
17:59Oh, very handy.
18:00Well, let's make our shortcakes.
18:02Yeah.
18:02So all-purpose flour.
18:04There's two cups.
18:05I have a third of a cup of sugar.
18:08And I have a tablespoon of baking powder.
18:11It's really going to help with that oven spring, give it really nice texture.
18:14And then finally, I have half a teaspoon of salt.
18:17And now I'm just going to process this for five seconds.
18:22All right.
18:23Now I have 12 tablespoons of unsalted butter that I cut into half-inch pieces, but it's really cold butter.
18:30That's always important, especially when making biscuits or shortcakes.
18:34Definitely.
18:35So now I'm going to pulse this for 10 pulses.
18:38Okay.
18:42And finally, I've got some chilled buttermilk.
18:44This is a half a cup plus two tablespoons.
18:47All right, and now I'm going to pulse this 12 times until everything is nice and combined.
18:51Okay.
18:54Okay, Bridget, so as you can see, the butter's really nicely incorporated in there.
18:58Definitely.
18:59I'm going to flour the counter just ever so slightly.
19:02Okay.
19:03And then I'm just going to add our dough here right onto the counter.
19:08Now first, before I do anything, I'm going to knead this dough.
19:11And I'm going to do three turns in total because I don't want to work this dough too much.
19:15Okay.
19:15It would develop gluten, and then it would be a tough shortcake.
19:18All right, so that was three turns.
19:20Okay.
19:20Now using the bench scraper, I'm just going to put a little bit of flour on both sides.
19:25And notice my hands have a little bit of flour on them too.
19:28I'm going to form this into an eight-by-four-inch rectangle.
19:32Okay.
19:35Now I'm going to be cutting the shortcakes into squares.
19:37We're not going to do circles.
19:39Love that.
19:39So what I want to do first is just cut about an eighth of an inch of just the dough
19:45on the exterior off, just so that I can ensure that we have a perfect rectangle here.
19:49Now I'm going to add just a little bit of flour on the knife just to prevent any sticking.
19:54Got it.
19:55And again, we're going for one-eighth of an inch.
19:57Okay, just on the outside.
19:58Just on the outside, yep.
20:04Okay, and then finally just on the top.
20:08All right, I'm going to flour this one more time.
20:10So now what I'm going to do is a little bit more geometry, which we all know is my strong
20:14suit.
20:14I'm going to cut this in half crosswise.
20:17Okay.
20:17And that's going to give me two four-inch squares.
20:20Perfect.
20:21So now what I'm going to do is I'm going to cut each half in half lengthwise and crosswise.
20:28Awesome.
20:28Yes.
20:30Center.
20:34You'll notice I'm not dragging the knife.
20:36That's because I want nice straight sides, if possible.
20:39Yes.
20:40All right, so if we walk on down here, I've got a rimmed baking sheet that I lined with some
20:46parchment.
20:48And I'm just going to put two rows of four and just evenly space them on the sheet.
20:57All right, now finally, before we go into the oven, I've got some melted butter and I have some sugar.
21:02Okay.
21:03So I have two tablespoons of melted, unsalted butter that I'm going to just brush evenly over all of the
21:09shortcake.
21:11I know.
21:12And finally, we have two teaspoons of sugar.
21:15Again, just evenly top each shortcake with the sugar.
21:19Mm.
21:22So I'm going to pop these into the oven again.
21:24It's been preheating for 425 degrees, thanks to you.
21:27And I'm going to bake these for 10 to 14 minutes.
21:30That's it.
21:30And I'm just going to go in there, rotating the sheet halfway through baking.
21:33And I just want to look for a beautiful golden brown color on the top of the shortcakes.
21:38Okay.
21:46All right.
21:48Those are some nice shortcakes you got there, Ashley.
21:52Aren't they pretty?
21:53They are.
21:54You can see the beautiful golden brown on the top.
21:56We need to let these shortcakes cool for at least 10 minutes.
22:00Let's make some rhubarb magic.
22:02Let's do it.
22:02Let's do it.
22:04Slice these in half.
22:06There we go.
22:09All right.
22:09So, again, this has been nice and cooled for about an hour.
22:14Yum.
22:15Rhubarb is still intact.
22:17It is not mushy at all.
22:19Not even a little bit.
22:21Mm-mm.
22:22We're doing a tangy buttermilk whipped cream to pair with the tart rhubarb, and you can
22:26find that recipe on our website.
22:29It's pretty and pink, isn't it?
22:31Got a little bit of the shortcake here.
22:33Mm-hmm.
22:33Grab some of that cream.
22:35That is the perfect bite right there.
22:40Mm-hmm.
22:41Mm-hmm.
22:42Mm-hmm.
22:44That rhubarb.
22:44Yeah.
22:45It's tender.
22:46It still has a little bit of texture to it, but it's almost custardy.
22:49Yeah.
22:49Mm-hmm.
22:50And it's super silky.
22:52It's creamy, but not mushy, as we mentioned.
22:56No.
22:56Not super soft, not falling apart.
22:57It really maintained its integrity.
23:00It did.
23:01Yeah.
23:01That shortcake is perfectly cooked, too.
23:04It's got that lovely, crumbly, buttery texture to it.
23:08The whipped cream is super tangy.
23:10I'm loving this.
23:11Not overly sweet.
23:12Nothing here is overly sweet.
23:13It's balanced so well.
23:16Since it's not too sweet, you can eat double.
23:19See, that's just the thing.
23:20That is just the thing.
23:22Yeah.
23:22Yeah.
23:22Thank you so much, Ashley.
23:24You're very welcome.
23:24This is beautiful.
23:25Now, if you want to make these rhubarb shortcakes at home, bake sugared rhubarb to enhance its
23:29flavor and create a sweet sauce.
23:31Cut the shortcake dough into squares to minimize waste.
23:35And then whip buttermilk into heavy cream for a tangy topping.
23:38So, from Cook's Country, the ultimate spring dessert, it's the Pretty in Pink Rhubarb Shortcakes
23:44with Buttermilk Whipped Cream.
23:46You can get this recipe and all the recipes from this season along with product reviews
23:50and select episodes.
23:52And you'll find those all on our website, cookscountry.com slash tv.
23:57And you'll find those all on our website, cookscountry.com slash tv.
Comments