How to Make Easy Steak Frites and French Onion Soup

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Host Bridget Lancaster makes Easy Steak Frites, and Toni Tipton-Martin shares the origin of French Fries. Equipment expert Adam Ried shares his top pick for braisers. Finally, Bryan Roof makes the ultimate French Onion soup. Get the recipe for Easy Steak Frites: Get the recipe for French Onion Soup: Buy our winning skillet: Buy our winning braiser: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: .

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  1. One complaint I have about not having cheese hanging off the sides of the serving bowl… Yes, it is easier to clean up if you keep everything neat and tidy, but it is so much fun scraping off the cheese from the sides of the bowl with your spoon. Nice and crispy cheese that hasn't quite burnt yet, just wonderfully browned by the Maillard reactions, prevented from actually burning from the moisture pulled from the soup. Can't beat it. I hate cleaning dishes, and I think it's worth the sacrifice of spending more time to wash the bowls. That's just me though, other people may find the effort to enjoyment ratio too much to deal with.

  2. Watching videos with white butter makes me cringe. To me, butter is yellow, as it is all over the world, except America. White butter makes me think lard is being used. Lard has its place in cooking of course. But is tastewise totally different to butter.

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