Hello, and welcome to the Bon App Recap, a column dedicated to analyzing every YouTube video that’s come out of the Bon Appétit test kitchen in the last seven days. We’ll talk about what’s good, and what’s, well, not so good.\n
Hello, and welcome to the Bon App Recap, a column dedicated to analyzing every YouTube video that’s come out of thetest kitchen in the last seven days. We’ll talk about what’s good, and what’s, well, not so good., and everyone who works in it, but let’s be honest, the kitchen over at the One World Trade Center churns out a hell of a lot of content.
What is there to say about Claire Saffitz that hasn’t already been said. Her particular brand of self-depreciation coupled with her unparalleled talent have made her the very-sung hero of the BA test kitchen, and inspired possibly my favorite hashtag of all time #IWDFCFTBATK .For those who share similar feelings, this episode is a real treat.
If I’m being perfectly honest, I’ve never been a big fan of this Reverse Engineering series, where Chris Morocco, who I do love, has two days to perfectly recreate a dish that he can taste, touch, and smell, but never see. Sure, he’s the “super taster” and “super smeller” of the test kitchen, but was this really the best show we could give him? I guess so, because it’s what we’ve got.
s gone one, some episodes have been a little more of a stretch than others, but Brad learning to make dry-aged steak feels like a fun return to form.about, which is why I don’t know if it resonated with as strongly as it might have, but there’s still some good stuff there. He goes to visit a dude who takes him into a meat locker and then he picks out a steak to sit in a different locker for a long time and get older before cooking.
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