Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.
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More Clips From This Episode
- Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously batch-searing beef and sautéing vegetables. But what if the whole operation could move to the oven?
- Potato Ricers
A ricer is a must-have tool for perfectly smooth and fluffy mashed potatoes.
- Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by steaming red potatoes and the browned exteriors produced by roasting—without doing either of those things?
