Grilled Short Ribs and Vegetable Casserole | America's Test Kitchen Full Episode (S23 E21)

i wish you success

I want to see the blooper ...where Becky eats out of the pan and says, "opps."

Can you leave out the peppers? I can't eat them, or is their a substitute vegetable I can use.

You’re making me hungry while I’m eating my bratwurst and Bavarian sourkraut . Thanks for sharing

The US should make more goat cheese. Appalachia is ideal goat and sheep habitat as is big parts of the Mountain West.

Both recipes look delightful. I’m specifically drawn to the Briam.

💯💯💯💯💯💯

Thank you!

The Briam looks great, but I'm not going to want my oven on for 90 minutes in the summer when these are all ripe!

Veggie casserole and short ribs...Please

Aww man I miss these guys...

Wtf was that intro?

That's inTRAmuscular fat, not intermuscular.

Com’on Bridgette, the only person that still says, “What’s the deal with these short ribs?” is Jerry Seinfeld.

I have never in my life heard of grilling short ribs. I thought you were supposed to braise them? Interesting!

Do we need to clean utensils during cooking? Lan dropped the raw beef on the grill using utensils and continues to use them throughout the cook. Is the answer different if it is chicken?

fake

I don't like any red in meat during cooking , to me it's n9t fully cook yet!

Becky kind of sounds like Rachel Dratch when she talks and I'm here for it

Adam, the downfall of ATK!!!!!

I made the vegetable dish and loved it. Making again for today❤️

Becky with another in my palate. Every. Time. How does she do it? ❤

Everyone seems to like feta cheese, except me. I don’t like the dry crumbly texture and it doesn’t seem to have much flavor either. Maybe I need to shop around to find some quality feta.

If you're baking the Briam, why use your best olive oil? Won't all the floral aromatic notes of the olive oil be driven off by the heat? In general I pull out my good olive oil for salads and dipping, or to drizzle on an already cooked dish to finish it.

I would be worried the potatoes might not cook at the same rate as the other veggies. I suppose you could par boil if you were feeling confident?

So glad it’s well seasoned, and for each layer. Veggies need seasoning otherwise you are just eating a bland dish

This was the hit of my community's social. What about adding artichokes or fennel?

Did not know where to make this suggestion. But would love a segment .. say on Thursday might... to get ready for Friday... to have simpler meals, less steps , common ingredients instead if special trip to store or specialty store (not all of us live near an Asian market).. and cheaper ingredients and appliances. I do not own a grill on my stove or even a food processor. Plus, when i make your foods there are too many things to clean after. One pan meals are excellent... So for hard working moms/dads with kids.... how bout that? Call it "Simple & Shrewd"...and make foods you would make after a hard day of work...but on a budget. I cannot afford to buy saffron or tahini..

Yummy

Yummy

In this part of the video she is using to much olive oil, and the type of olive oil depends what you are making, when you cook with olive oil you have to understand that it's got a very slow heating point and pure olive oil is extra virgin plus a vegetable oil but short ribs come in 2 different ways, one is thin and the other is thick,and it's usually done Jardonare style which includes 2 different cooking styles 1st is to sear to hold in the juices and the 2nd is to add liquids like a dry wine,or a fortified wine,reduce and add your stock herbs and spices, cover,simmer till fork tender,take out and thicken with a Slurry or ROUX,boil to cook out the flour, plate with your starch and vegetables, garnish and serve hot.