Thanks so much for uploading this video! After the hostile takeover, ATK took down all of these old videos with Chris Kimball as host from CZcams. I miss being able to look back at the beginning of ATK and Cook's Country and see the changes and new recipes over the years. Chris Kimball had a really great rapport with his chefs and equipment experts. His dry sense of humor was infectious and really helped them come out of their shell and be just as clever as he in delivering funny lines. I miss that.
I have been doing the Julia Child Method for the last 10 years. As for presentation you lay the legs on the plate and cross them over each other and then lay the upper torso over the legs. looks great. I have now been smoking the turkey for the last 3 years and this by far is the best method I have. Because I have a huge water reservoir in the smoker the turkey comes out very juicy and moist. And talk about flavor.
Heheh... been saying this forever - a frozen pre-brined turkey is more juicy and tender than a fresh bird. Cook breast side down, pull it at 155 in the breast, tent it with foil tightly in the roasting pan, pack the foiled bird add pan in as many kitchen towels as you have, and let it rest an hour minimum with two hours being better. It will still be too hot to handle but moist and very tender.
"Five star chefs!" What a jackass. Thanksgiving is celebrated at every family table. Many people don't roast turkey very often to have accrued a lot of experience, are discouraged by bad result with it being a very important meal, and are actively seeking out a method that helps them eliminate problems they typically experience. So TURNING THE MEAT to get an even roast is "a science experiment"? Enough loser. It's called "America's Test Kitchen". What's presented here is a collection of TIPS they've distilled through careful comparison of several alternative approaches. Normal people understand that, and have no problem evaluating credibility and implementing what seems sensible and produces good results for them. You might want to bother to check out how those "five star chefs" developed their talent and instincts to reach the top of their profession. And you might want to consider that "five star chefs" are not the objective standard of excellence in matters of food: Many if not most people rightfully prefer their grandmother's subtle, wholesome, life-perfected fare any day.
You can say that about any cooking show. We should be grateful for what we have, but no need to complain because we're lucky enough to have the essentials. In fact, that gratefulness should make us happy to be fortunate for this stuff
You're complaining about some people's hobby of preparing really good food and sharing the knowledge with the world for free. I bet you aren't doing as much good.
Thanks so much for uploading this video! After the hostile takeover, ATK took down all of these old videos with Chris Kimball as host from CZcams. I miss being able to look back at the beginning of ATK and Cook's Country and see the changes and new recipes over the years. Chris Kimball had a really great rapport with his chefs and equipment experts. His dry sense of humor was infectious and really helped them come out of their shell and be just as clever as he in delivering funny lines. I miss that.
the real ATK 😎!!! ❤
The OG!
Wow look how young you girls look ) your kids :) nice to still see you two in 2023 :)
I have been doing the Julia Child Method for the last 10 years. As for presentation you lay the legs on the plate and cross them over each other and then lay the upper torso over the legs. looks great. I have now been smoking the turkey for the last 3 years and this by far is the best method I have. Because I have a huge water reservoir in the smoker the turkey comes out very juicy and moist. And talk about flavor.
It's good to see ATK before they de-personed Kimball.
Heheh... been saying this forever - a frozen pre-brined turkey is more juicy and tender than a fresh bird. Cook breast side down, pull it at 155 in the breast, tent it with foil tightly in the roasting pan, pack the foiled bird add pan in as many kitchen towels as you have, and let it rest an hour minimum with two hours being better. It will still be too hot to handle but moist and very tender.
Chris MADE ATK and all the related channels
what in the 1999?
Too much of a science project,no 5 star chef flips a turkey 4 times.
Life is all about achieving the best results with as little work and sacrifice as possible. Preparing food is no different.
Jacque Pepin does a chicken this way, that is probably where ATC got the idea.
"Five star chefs!" What a jackass. Thanksgiving is celebrated at every family table. Many people don't roast turkey very often to have accrued a lot of experience, are discouraged by bad result with it being a very important meal, and are actively seeking out a method that helps them eliminate problems they typically experience. So TURNING THE MEAT to get an even roast is "a science experiment"? Enough loser. It's called "America's Test Kitchen". What's presented here is a collection of TIPS they've distilled through careful comparison of several alternative approaches. Normal people understand that, and have no problem evaluating credibility and implementing what seems sensible and produces good results for them.
You might want to bother to check out how those "five star chefs" developed their talent and instincts to reach the top of their profession. And you might want to consider that "five star chefs" are not the objective standard of excellence in matters of food: Many if not most people rightfully prefer their grandmother's subtle, wholesome, life-perfected fare any day.
What the hell is with this dude and his flailing karate chops when his talks...?
Don't miss CK. LOVE Bridget and Julia. Gonna try this recipe.🎉😊
People dying from starvation and developed countries having a fit over a little dry meat.
At least they aren’t dying from heart disease because they eat too much.
You can say that about any cooking show. We should be grateful for what we have, but no need to complain because we're lucky enough to have the essentials. In fact, that gratefulness should make us happy to be fortunate for this stuff
You're complaining that some people enjoy the hobby of preparing good food.@@PatHaskell
You're complaining about some people's hobby of preparing really good food and sharing the knowledge with the world for free. I bet you aren't doing as much good.
It's a cooking show, slappy. Their job is to show us how best to prepare foods. Relax.
Wow those women put on weight over the years
@stoney: Oh geez, what an unnecessary and mean-spirited statement.👎👎👎
@stoney: Oh geez, what an unnecessary and mean-spirited statement.👎👎👎
Let's see how you looked then and how you look now.
I'm heavier but not that heavy. I still go to the gym 3x per week. @@LinkRocks
He’s right though. They have put on a considerable amount of weight.