Scrambled Eggs with Pepper Jack Cheese
How to Make the Crispiest, Cheesiest Cast-Iron Pan Pizza
Host Bridget Lancaster cooks a crispy Cast Iron Pan Pizza.
Get the recipe for Cast Iron Pan Pizza:
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What type of flour makes the best Pizza?
Check out Harry's for all your shaving (& gift giving) needs this holiday season ➡️ - Thank you for sponsoring this video!
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Detroit Style Pizza -
Neopolitan Pizza -
???? Pizza Oven used in this video:
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???? Videos & Sources mentioned:
▪ ”On Food & Cooking” by Harold McGee Book:
▪ Alveograph Video:
▪ Alveograph Guide Infographic:
▪ Alveograph Research Paper: Publication Docs/AHDB Cereals & Oilseeds/Exports/Chopin Alveograph Guide.pdf
▪ Pizza Making Forums:
▪ North Dakota State on Wheat Quality:
▪ Serious Eats Flour Guide:
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USEFUL KITCHEN GEAR
????Thermapen Thermometer:
Ooni Pizza Oven
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???? Budget Whetstone for sharpening:
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⚖ Scale:
???? Budget 8-inch Chef's knife:
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⏱ TIMESTAMPS:
0:00 Intro
3:50 The 4 Bags of Flour for Pizza Testing
4:38 How is flour made?
5:24 Why is the extraction rate of flour important?
6:45 The 2 Problems with the Bran & Germ
7:54 What is an alveograph?
9:31 #1 DetroitStyle Pizza Experiment
14:04 Questions we still need to answer
14:56 What type of wheat is used for flour?
16:04 How does Gluten Protein work?
20:20 What is Ash Content?
21:30 What is 00 Flour?
22:30 Why is flour bleached?
23:45 What is enriched flour?
24:40 #2 Neopolitan Pizza Experiment
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
QUICK, EASY NO CARAMELIZED FRENCH ONION SOUP!!
Am I the only one that doesn't like caramelized onions? I LOVE onions...ALL kinds of onions, yellow, red, white, green, sweet but I really just don't like them sauteed and caramelized. I like Patty Melts-but hold those brown onions. So, even though I tolerated French Onion soup for the bread and the cheese-I really just wanted an onion soup without having to bring them to that browned stage. I stumbled upon a basic onion recipe years ago on the internet and then tweaked it from there!
If you do like your onions caramelized, you can still make the soup, just cook your onions for about 45 minutes or until they are a caramel brown.
1/2 cup (1 stick) butter
2 tablespoons olive oil
4 cups sliced onions-I used yellow and half a large white onion
40oz beef broth (about 1 carton and a cup of water)
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
1 tsp garlic powder
1 T worcestershire sauce
1 bay leaf
salt and pepper to taste
Garlic bread half or french baquette, a few days old for French bread, pre-bake garlic bread first if using
Any prefered white melting cheese-I used Grueyere and Swiss along with Provolone, you can use Mozzarella, Muenster, Brick, Monterey Jack, Oaxaca-whatever you like, and sprinkle with Parm as well
This Easy PIZZA Dough Makes Every Night, Pizza Night!
Pizza should be easy to make any night of the week. Thanks to this dough recipe, you can make it in a flash right in your own kitchen. Don't be afraid to make homemade pizza dough, this recipe makes it super easy and worth the effort. To make it Gastric friendly, add toppings of your choice and have 1-2 slices!
Recipe For Dough
(Copycat of Brian Lagerstorm's Recipe
210g or just under 1c beer
350g or 2 3/4c AP flour
8g or 1 3/4tsp sugar
7g or 2 1/4tsp instant yeast
15g or 1 1/2Tbsp olive oil
Heat beer over low for 20-30 sec or until temp reaches about 98F/36C. Into the bowl of a food processor measure flour, salt, sugar, yeast, olive oil. Spin on high for 20-30 sec until just combined. Stream in warmed beer and continue to spin until dough forms into a shaggy ball. Flip dough onto a floured surface and knead for about a minute. Divide dough into 2 equal-sized pieces (about 300g each). Form into round balls, cover with a damp towel, and allow to rest at room temp for 15min. Place each ball onto an oiled piece of parchment and top with another piece of oiled parchment. Flatten dough slightly with your hands then proceed to roll the dough out into a 12-14 round. Once rolled out, allow dough rounds to rise at room temp for 30 to 40 minutes while you prepare the sauce and toppings and your oven preheats (Preheat oven and pizza stone or steel to 550F/287C).
As for the toppings…
Whatever you fancy. Pizza is a choose your own adventure. For my pizza I used:
Small Cup pepperoni
Regular pepperoni
Charceuterie pepperoni
Spicy Sausage
Ham
Ball of mozzarella
Whole milk Mozzerella
Monterey Jack cheese
Top your pizza how you want, the put into the over at 550 for 7 minutes. Use a Pizza Stone/Steel if you have one.
The Gastric Gastro Is an amalgamation of humor, fun, and some deliciousness. I have dealt with weight fatigue for years. This is where I will share my story and help others realize what a positive weight journey looks like. Our focus is fun and cooking and you are going to learn something along the way! This Chili is guaranteed to make it on your table in about an hour and win over the hearts and minds of those eating it! If you like it, please subscribe and tell your friends!
Put 12 Bread Slices Upright In A Wire Rack & Turn On The Oven | Tasty Toasted Sandwiches
Party Platter Sandwiches ⬇️ FULL RECIPE BELOW ⬇️ You're having a bunch of friends over but don't know what to make. It has to be filling, easy, and obviously delicious. So what could possibly fit all those descriptors? The answer is simple: sandwiches. Yes, bread once again saves the day with this ultra-tasty sandwich platter recipe. And the preparation could not be more straightforward: Just toast 12 slices of bread in the oven, stack 'em in a baking pan, pour some eggs over them, and add your toppings of choice. And that's it! Dinner is served.
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You'll Need:
For the sandwiches:
- 12 slices of white bread
- 8 oz block of Swiss cheese
For the egg mixture:
- 18 eggs
- 3 tbsp heavy cream
- 1 tbsp baking powder
- ⅓ cup flour
- salt & pepper to taste
For the toppings:
- diced tomatoes + crumbled feta + sliced black olives
- diced bell peppers + diced hot dogs + sliced scallions
- sliced mushrooms + bacon bits + shredded cheddar
Here's How:
1. Preheat the oven to 400°F. Put 12 slices of white bread upright in the bottom oven rack and cook for 5 minutes. Remove the toast from the oven and reduce the temperature to 325°F.
2. Put 6 slices of toast in a deep baking pan, grate the Swiss cheese on top, and cover with the remaining 6 slices of toast.
3. For the egg mixture, add the eggs, heavy cream, baking powder, and flour to a bowl. Season with salt and pepper and use an immersion blender to combine the ingredients. Pour the egg mixture over the toast in the baking pan.
4. Sprinkle diced tomatoes, crumbled feta cheese, and sliced black olives over 2 of the toast slices.
5. Sprinkle sliced mushrooms, bacon bits, and shredded cheddar cheese over another 2 slices of toast.
6. Sprinkle diced hot dogs, diced bell peppers, and sliced scallions over the last 2 pieces of toast.
7. Transfer the baking pan to the oven and cook at 325°F for 25 minutes.
As always, you're free to play around with the toppings as much as you want. You could mix it up with different vegetables, cheeses, and meats – it's up to you and what you like! You could make a Reuben-style sandwich with pastrami, Swiss cheese, and Russian dressing, for example. The possibilities are endless! Get the recipe for the Sheet Pan Party Paninis featured in the bonus video:
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