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Professional Test Cook Joe Gitter has worked on over 20 cookbooks and performed hundreds of recipe tests. Joe vs. The Test kitchen is an inside look into the mistakes and wins from the recipe testing process, showing the right and wrong ways to cook amazing food. In this episode, Joe breaks down the best and worst ways to pepper crust any type of meat.
Get our recipe for Pepper-Crusted Tenderloin: https://cooks.io/3NiIEwL
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Buy our winning large saucepan: https://cooks.io/2QQbsgK
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Buy our winning wire rack: https://cooks.io/3NtH2h6
Buy our winning high end blender: https://cooks.io/38fGqIJ
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.
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