Bridget Lancaster is on Facebook, and she was the life of the party in our first Live Facebook Chat hosted on Yahoo! Shine’s page last week. Bridget, executive food editor for new media at America’s Test Kitchen, a cast member of Cook’s Country and America’s Test Kitchen TV shows, and lead instructor for America’s Test Kitchen Cooking School, answered all of your questions on summer cooking and more. If you couldn’t attend, never fear: we’ve got the ‘Best Of’ for you right here. Like.
Bridget gets the party started…
America’s Test Kitchen Hey everybody. Super excited to be here. Let’s see some questions! – Bridget
The party heats up as the cooking questions come in
Ann S. Do you prefer gas grilling to charcoal? I’ve never used a gas grill so I don’t understand whether they promote that great grilled / smokey flavor that a non-gas grill does. They seem to be no different from cooking indoors. Is that the case?
America’s Test Kitchen Hi Ann! I always prefer charcoal for a long, slow barbecue. Great flavor. But I use the gas grill for quick cooking things! – Bridget
Sarah C. What is the best way to cook corn on the cob on the grill? In foil or directly on the grill?
America’s Test Kitchen Hey Sarah – I like to keep it in a few layers of the husk and put them on the grill. – Bridget
Sandy M. Hi, Bridget! I’ve got a bottle of dry sherry that I want to use up. What are some ideas/recipes that I can try? How would I use it in a pan sauce?
America’s Test Kitchen Hey there Sandy! Miss you. Pan sauce is awesome with sherry vinegar. Try with a steak, and use a little dijon and mustard to thicken it. [Ed. Note - Sandy is one of Bridget's students at America's Test Kitchen Cooking School. If you sign up for the Cooking School, Bridget would know you by name, too!]
Bridget freshens up our salad know-how
Sheryl E. What are your favorite summer salads?
America’s Test Kitchen Hi Sheryl. Love, love, love any type of slaw. Lots of carrots slaws, fennel and apple. So refreshing! – Bridget
Yahoo! Shine A Shine reader sent in this question: I love summertime salads but sometimes get tired of olive oil and vinegar. Any ideas for some super-easy go to dressings?
America’s Test Kitchen Great question about the dressing. Try a honey mustard, or mix salsa with olive oil. – Bridget
The future at the Test Kitchen is Shining and bright
Kevin P. Have you guys ever experimented with gluten free substitutes for at home cooking?
America’s Test Kitchen Hey Kevin – the test kitchen is starting to develop a gluten free cookbook. It should be great! – Bridget
Paul P. What one recipe do you really want to tape for the show, that you haven’t yet?
America’s Test Kitchen Hi Paul. We’re going to tape tres leches cake this year. So excited! – Bridget
Tips from — and for — Bridget
Lynn M. Hi- You have said to crack eggs in a separate bowl in case one is bad. How do you know if it is a bad egg? I don’t believe I have ever seen one. I keep hoping ATK would show one. Thanks for the great recipes and tips.
America’s Test Kitchen Lynn – great question about a bad egg. Believe me, you’ll know one when you crack it open and smell it! Arghhhhh! – Bridget
Ann S. I’ve never understood the difference between parchment paper and wax paper. Is it not okay to line a pan for baking with wax paper?
America’s Test Kitchen Hi Ann – super awesome question! People mix them up all the time. If you’re going to cook, use parchment. If it’s for wrapping or storage, you can use either. – Bridget
Peeper B. Greetings Bridget! When using a Dutch Oven for a recipe, say a beef stew for example,where you remove the meat after it is browned while adding other ingredients to the pot,have you ever used the inverted lid to rest it on or am I a total freak of nature ?
America’s Test Kitchen Peeper – What a great idea. never did it, but I will now! Thanks! – Bridget
Inside the Test Kitchen with Bridget… and Chris
Sam A. Bridget – the wife and I have different philosophies on exactness when following a recipe. Is there any rule of thumb you have about when to get creative and when to stick with the testing you all have done?
America’s Test Kitchen Hey Sam. First couple of times it’s best to follow to the T. After that, get creative, but it’s best to change just one thing at a time. That’s how we do things in the kitchen! – Bridget
Jeffrey K. Hi Bridget! Your my favorite on ATK. You made sure I didn’t starve in college. I am a complete control freak. How would recommend teaching someone cooking techniques without losing my patience. I thought you may have advice because you deal with Chris Kimball all the time.
America’s Test Kitchen Hey Jeffrey – What fabulous taste you have! Patience is the only way, and remember that it’s just food, not the Mona Lisa. You should check out our online cooking school! – Bridget
Dave F. Good morning Bridget, I’m constsntly amazed as how well you manage to keep Chris in line.
America’s Test Kitchen Hi Dave, He’s putty in my hands! – Bridget
Bob C. Has Chris ever cheated and snuck a taste during the what must seem like a lifetime “let it rest for 5 minutes”?
America’s Test Kitchen Hey Bob – He always does! – Bridget
Ann D. To follow up on Bob’s question, what is Chris r-e-a-l-l-y like?
America’s Test Kitchen Hey Ann, Hmmmm, how should I answer this? Chris Kimball is the most wonderful human being to ever walk the earth. – Bridget
Until next time!
America’s Test Kitchen Thanks so much everybody. I loved chatting. We’ll have to do this again! – Bridget