1 00:00:00,000 --> 00:00:07,493 ♪♪ 2 00:00:07,493 --> 00:00:14,986 ♪♪ 3 00:00:14,986 --> 00:00:22,478 ♪♪ 4 00:00:22,478 --> 00:00:29,972 ♪♪ 5 00:00:29,972 --> 00:00:37,465 -Today on "America's Test Kitchen," 6 00:00:37,469 --> 00:00:40,439 Joe makes Bridget banoffee pie, 7 00:00:40,439 --> 00:00:42,509 Dan reveals the secret ingredient 8 00:00:42,509 --> 00:00:44,250 to insulating your food, 9 00:00:44,250 --> 00:00:47,250 and Keith makes me browned butter shortbread. 10 00:00:47,250 --> 00:00:51,000 It's all coming up right here on "America's Test Kitchen." 11 00:00:51,000 --> 00:00:58,829 ♪♪ 12 00:00:58,829 --> 00:01:02,100 -The first time I ever had banoffee pie, 13 00:01:02,100 --> 00:01:04,980 I was at my sister-in-law's house in Scotland. 14 00:01:04,980 --> 00:01:08,640 I had one slice, and I was absolutely sold. 15 00:01:08,640 --> 00:01:10,140 It's creamy. It's dreamy. 16 00:01:10,140 --> 00:01:12,120 It's all the flavors that I love. 17 00:01:12,120 --> 00:01:14,069 Now, I'm very lucky, because Joe's here, 18 00:01:14,069 --> 00:01:15,959 and he's going to show me and you 19 00:01:15,959 --> 00:01:17,879 how to make this gorgeous pie at home. 20 00:01:17,879 --> 00:01:19,200 I'm so excited for this. 21 00:01:19,200 --> 00:01:21,629 -That's right. This is one of the great British desserts. 22 00:01:21,629 --> 00:01:22,769 And the funny thing is, 23 00:01:22,769 --> 00:01:25,500 most Brits actually think it's an American dessert. 24 00:01:25,500 --> 00:01:26,849 It's a little over the top. 25 00:01:26,849 --> 00:01:30,900 But it is that magic combination of banana, toffee or caramel... 26 00:01:30,900 --> 00:01:31,890 -Yes. -...whipped cream, 27 00:01:31,890 --> 00:01:33,900 and a really crisp crust. -Gorgeous. 28 00:01:33,900 --> 00:01:35,640 -The best thing is it's super easy. 29 00:01:35,640 --> 00:01:36,750 -Love it. Even better. -Even better. 30 00:01:36,750 --> 00:01:38,129 So we're going to start with that crust. 31 00:01:38,129 --> 00:01:39,090 -Okay. 32 00:01:39,090 --> 00:01:42,239 -So I've got 1 1/3 cups of all-purpose flour here. 33 00:01:42,239 --> 00:01:45,299 And to this, I'm going to add 5 tablespoons of sugar. 34 00:01:45,299 --> 00:01:45,719 -Okay. 35 00:01:45,719 --> 00:01:48,780 -1/2 teaspoon of salt. 36 00:01:48,780 --> 00:01:49,920 And we're just going to whisk that together. 37 00:01:49,920 --> 00:01:53,700 And to that, we're going to add 38 00:01:53,700 --> 00:01:56,939 10 tablespoons of melted unsalted butter. 39 00:01:56,939 --> 00:01:59,280 Now, this is the only moisture 40 00:01:59,280 --> 00:02:01,109 that's going in the entire pastry. 41 00:02:01,109 --> 00:02:03,000 It's a very low hydration dough, 42 00:02:03,000 --> 00:02:04,859 which means it's going to get very crisp 43 00:02:04,859 --> 00:02:05,977 and stay very crisp 44 00:02:05,977 --> 00:02:07,140 essentially, too. -Yes. 45 00:02:07,140 --> 00:02:08,038 -And like I said, I promised you 46 00:02:08,038 --> 00:02:10,229 this was going to be an easy dough. And this really is. 47 00:02:10,229 --> 00:02:13,259 I feel like it's ready once you don't see any more dry flour. 48 00:02:13,259 --> 00:02:14,699 -Okay. -And that is pretty much it. 49 00:02:14,699 --> 00:02:16,169 -That looks great. -That's our dough. 50 00:02:16,169 --> 00:02:17,939 So, I've just got a 9-inch fluted pan 51 00:02:17,939 --> 00:02:19,889 with a removable bottom. -Okay. 52 00:02:19,889 --> 00:02:22,199 -So this makes it very easy to remove the tart case 53 00:02:22,199 --> 00:02:24,270 at the very end of baking. -Alright. 54 00:02:24,270 --> 00:02:25,770 -So I'm going to take our dough, 55 00:02:25,770 --> 00:02:28,139 divide it into 2/3 and 1/3. 56 00:02:28,139 --> 00:02:30,870 The larger portion, I'm just going to crumble 57 00:02:30,870 --> 00:02:33,240 into our pan directly. 58 00:02:33,240 --> 00:02:35,219 So this is a pat-in-the-pan tart dough. 59 00:02:35,219 --> 00:02:36,689 So it's super simple. 60 00:02:36,689 --> 00:02:40,110 Simply pat it into your tart case. 61 00:02:40,110 --> 00:02:41,819 So, you know, you don't need to worry too much about the finish, 62 00:02:41,819 --> 00:02:43,560 because it's going to be covered in filling. 63 00:02:43,560 --> 00:02:44,520 But if you're worried about it, 64 00:02:44,520 --> 00:02:46,259 you just simply smooth it over with your fingertips. 65 00:02:46,259 --> 00:02:47,400 -Alright. -Perfect. 66 00:02:47,400 --> 00:02:49,319 So now we've got the remaining 1/3 of our dough. 67 00:02:49,319 --> 00:02:51,960 I'm going to take that. 68 00:02:51,960 --> 00:02:55,080 So now I'm just going to press my remaining 1/3 of the dough 69 00:02:55,080 --> 00:02:56,550 into the sides of the pan. 70 00:02:56,550 --> 00:02:58,650 I don't need to worry too much about getting it even. 71 00:02:58,650 --> 00:03:01,379 I'll just do a first pass where I get it all the way around. 72 00:03:01,379 --> 00:03:03,330 At some point, you're going to run out of dough. 73 00:03:03,330 --> 00:03:04,650 -Right. -So what I do at this point here 74 00:03:04,650 --> 00:03:05,939 is I keep on pressing it in, 75 00:03:05,939 --> 00:03:08,099 and what you'll see is the dough starts to rise 76 00:03:08,099 --> 00:03:10,710 up above the exterior of the pan. 77 00:03:10,710 --> 00:03:13,590 At this point, I like to just take my paring knife, 78 00:03:13,590 --> 00:03:14,806 run it all the way around, 79 00:03:15,960 --> 00:03:17,789 take that extra dough, 80 00:03:17,789 --> 00:03:20,280 and then we can use that to patch up the remaining bits. 81 00:03:20,280 --> 00:03:22,229 -Nice. -So, we're going to bake this 82 00:03:22,229 --> 00:03:24,539 in a 350-degree oven on the bottom rack. 83 00:03:24,539 --> 00:03:26,699 And I'm going to set the whole tart pan 84 00:03:26,699 --> 00:03:29,219 on a wire rack set in a rimmed baking sheet. 85 00:03:29,219 --> 00:03:30,300 -Okay. -So, we're looking for this 86 00:03:30,300 --> 00:03:32,669 to get golden brown and firm to the touch. 87 00:03:32,669 --> 00:03:34,740 And this will take 35 to 45 minutes, 88 00:03:34,740 --> 00:03:36,780 and we'll rotate the pan halfway through. 89 00:03:36,780 --> 00:03:37,057 -Okay. 90 00:03:37,057 --> 00:03:43,229 ♪♪ 91 00:03:43,229 --> 00:03:45,090 -Let's check it out. It's been about 40 minutes. 92 00:03:45,090 --> 00:03:46,740 Ah, lovely. -Mmm. 93 00:03:46,740 --> 00:03:48,330 -You can smell the butter, 94 00:03:48,330 --> 00:03:49,919 and it's looking... -Sure can. 95 00:03:49,919 --> 00:03:51,300 -...nice and golden brown. 96 00:03:51,300 --> 00:03:53,370 Put this down here. 97 00:03:53,370 --> 00:03:55,439 And we're looking for it to be firm to the touch. 98 00:03:55,439 --> 00:03:56,789 And, yeah, really nice and firm. 99 00:03:56,789 --> 00:03:57,810 As you said, it recalls 100 00:03:57,810 --> 00:03:59,879 a really good shortbread cookie. -Mmm. 101 00:03:59,879 --> 00:04:00,930 -So we just need to let this cool now, 102 00:04:00,930 --> 00:04:01,830 which will take about an hour. 103 00:04:01,830 --> 00:04:04,409 ♪♪ 104 00:04:04,409 --> 00:04:05,909 So, we made our very easy crust. -Yes. 105 00:04:05,909 --> 00:04:07,590 -Now we're going to make our very easy filling. 106 00:04:07,590 --> 00:04:09,090 So for that, I've got a 14-ounce can 107 00:04:09,090 --> 00:04:11,310 of sweetened condensed milk in a large saucepan. 108 00:04:11,310 --> 00:04:15,000 And to that, we're going to add 1/2 cup of dark brown sugar. 109 00:04:15,000 --> 00:04:16,829 I've got 6 tablespoons of butter. 110 00:04:16,829 --> 00:04:18,540 This is going to help give us that right set 111 00:04:18,540 --> 00:04:20,610 and also give us that really silky texture 112 00:04:20,610 --> 00:04:21,778 that we're looking for. -Mmm. Yes. 113 00:04:21,778 --> 00:04:24,930 -And then I've got 1/4 teaspoon of salt 114 00:04:24,930 --> 00:04:27,509 and 1/4 teaspoon of baking soda. 115 00:04:27,509 --> 00:04:30,449 And we're going to bring this to a simmer over medium heat. 116 00:04:30,449 --> 00:04:32,339 -Joe, one thing. 117 00:04:32,339 --> 00:04:33,930 -Yes. -This is not 118 00:04:33,930 --> 00:04:35,910 how you traditionally make a dulce de leche. 119 00:04:35,910 --> 00:04:37,829 -That is absolutely right. It is not. 120 00:04:37,829 --> 00:04:40,110 We're going to use an old test kitchen trick. 121 00:04:40,110 --> 00:04:42,089 We're going to add a little bit of baking soda to it, 122 00:04:42,089 --> 00:04:43,860 which is going to raise the pH of our mixture, 123 00:04:43,860 --> 00:04:46,560 which is going to give us better browning in much less time. 124 00:04:46,560 --> 00:04:49,439 So we're going to cook this until it's darkened slightly, 125 00:04:49,439 --> 00:04:50,879 and we're looking for the temperature to register 126 00:04:50,879 --> 00:04:54,408 between 221 and 224 degrees. 127 00:04:54,408 --> 00:04:56,009 -Alright. -And it happens 128 00:04:56,009 --> 00:04:58,410 in about 9 to 12 minutes. 129 00:04:58,410 --> 00:05:00,540 But you do need to move it all the time. 130 00:05:00,540 --> 00:05:02,310 Because it's so thick and viscous, 131 00:05:02,310 --> 00:05:04,439 it can really catch on the bottom of the pan 132 00:05:04,439 --> 00:05:05,759 if you don't move around too much. 133 00:05:05,759 --> 00:05:07,379 -Got it. -So I like to really make sure 134 00:05:07,379 --> 00:05:11,339 that my spatula sweeps around the outside of the pan, 135 00:05:11,339 --> 00:05:12,660 because it's those corners 136 00:05:12,660 --> 00:05:15,689 where the bits can really catch and start to burn a little bit. 137 00:05:15,689 --> 00:05:17,250 -Definitely. So I know where you're going to be 138 00:05:17,250 --> 00:05:18,930 for the next nine or so minutes. 139 00:05:18,930 --> 00:05:20,490 -Nine or so minutes, I'm going to be here, 140 00:05:20,490 --> 00:05:21,930 and I'm not going to be stepping away. 141 00:05:21,930 --> 00:05:24,389 This is not a recipe that you can step away from. 142 00:05:24,389 --> 00:05:25,680 -Well, I'm stepping away 143 00:05:25,680 --> 00:05:27,029 because I'm going to talk a little bit 144 00:05:27,029 --> 00:05:28,769 about the dulce de leche. 145 00:05:28,769 --> 00:05:32,339 Now, the process of making dulce de leche can be tedious, 146 00:05:32,339 --> 00:05:33,540 a little bit finicky. 147 00:05:33,540 --> 00:05:35,819 And that's because the proteins and the sugars 148 00:05:35,819 --> 00:05:38,699 need to go through the Maillard reaction. 149 00:05:38,699 --> 00:05:42,720 Now, the problem is making dulce de leche can take a long time, 150 00:05:42,720 --> 00:05:45,089 and it can start to become clumpy 151 00:05:45,089 --> 00:05:47,040 before it has a chance to brown. 152 00:05:47,040 --> 00:05:50,370 So what we need to do is speed up the Maillard reaction, 153 00:05:50,370 --> 00:05:52,379 and we do that by raising the pH. 154 00:05:52,379 --> 00:05:53,339 Here's how. 155 00:05:53,339 --> 00:05:55,949 The mixture of butter, brown sugar, and condensed milk 156 00:05:55,949 --> 00:05:59,370 that we use in our dulce de leche has an acidic pH, 157 00:05:59,370 --> 00:06:01,379 which means it can take 30 minutes or more 158 00:06:01,379 --> 00:06:03,509 for the Maillard reaction to happen. 159 00:06:03,509 --> 00:06:05,910 The reaction begins when the milk is heated, 160 00:06:05,910 --> 00:06:09,750 gradually turning the sugar and proteins to a deep golden color. 161 00:06:09,750 --> 00:06:12,240 Simultaneously, the water in the milk 162 00:06:12,240 --> 00:06:14,639 turns to steam and evaporates. 163 00:06:14,639 --> 00:06:15,750 The proteins in the milk 164 00:06:15,750 --> 00:06:19,290 have positive and negative charges along their strands, 165 00:06:19,290 --> 00:06:21,629 and the opposite charges on neighboring proteins 166 00:06:21,629 --> 00:06:23,069 attract one another, 167 00:06:23,069 --> 00:06:26,430 pulling the strands together and forming a tight tangle. 168 00:06:26,430 --> 00:06:28,259 As the water continues to evaporate 169 00:06:28,259 --> 00:06:29,970 during the long cook time, 170 00:06:29,970 --> 00:06:33,180 the combination of moisture loss and clumping proteins 171 00:06:33,180 --> 00:06:37,290 turns the dulce de leche into a solid, unusable mass. 172 00:06:37,290 --> 00:06:39,899 To avoid the clumping and reduce the cooking time, 173 00:06:39,899 --> 00:06:42,569 we add baking soda to the mixture of butter, sugar, 174 00:06:42,569 --> 00:06:44,129 and condensed milk. 175 00:06:44,129 --> 00:06:46,560 The baking soda raises the pH level, 176 00:06:46,560 --> 00:06:49,019 which accelerates the Maillard reaction. 177 00:06:49,019 --> 00:06:51,329 Because the reaction happens faster, 178 00:06:51,329 --> 00:06:53,819 it only takes 10 minutes for the mixture to brown, 179 00:06:53,819 --> 00:06:56,610 so less evaporation takes place. 180 00:06:56,610 --> 00:06:59,639 The higher pH also changes the electrical charges 181 00:06:59,639 --> 00:07:02,279 on the proteins to mostly negative. 182 00:07:02,279 --> 00:07:04,139 The negatively charged protein strands 183 00:07:04,139 --> 00:07:07,110 slightly repel each other so they don't clump up, 184 00:07:07,110 --> 00:07:10,319 preventing the dulce de leche from hardening. 185 00:07:10,319 --> 00:07:14,148 The result is our dulce de leche remains smooth and pourable. 186 00:07:16,620 --> 00:07:18,089 Smells great, Joe. 187 00:07:18,089 --> 00:07:20,579 -Yes, it does. So, at this point, it's already bubbling. 188 00:07:20,579 --> 00:07:21,449 So this is the moment 189 00:07:21,449 --> 00:07:24,360 that you know it's going to be close to its final temperature. 190 00:07:24,360 --> 00:07:26,610 And I'm really looking at the texture of the dulce de leche 191 00:07:26,610 --> 00:07:28,680 around the corners. It's already starting 192 00:07:28,680 --> 00:07:30,959 to look a little bit less liquid, a little drier. 193 00:07:30,959 --> 00:07:32,610 And that's telling us that some of that moisture 194 00:07:32,610 --> 00:07:34,529 has been evaporated, and we're getting that Maillardization. 195 00:07:34,529 --> 00:07:36,629 -Mmm. -So I'm just going to bring this 196 00:07:36,629 --> 00:07:38,639 off the heat, and we can just check our temperature. 197 00:07:38,639 --> 00:07:39,810 -And again, what are you looking for? 198 00:07:39,810 --> 00:07:43,500 -So we're looking for it to be 221 to 224 degrees, 199 00:07:43,500 --> 00:07:45,329 which is quite a precise number. 200 00:07:45,329 --> 00:07:47,040 But, you know, whenever you're working with sugar, 201 00:07:47,040 --> 00:07:48,810 it really matters. 202 00:07:48,810 --> 00:07:49,800 So this is ready, 203 00:07:49,800 --> 00:07:51,901 and we're going to pour it into our cooled tart pan. 204 00:07:51,901 --> 00:07:53,730 -Mm-mm-mmm. 205 00:07:53,730 --> 00:07:55,560 -So, we just need to let this sit for 30 minutes 206 00:07:55,560 --> 00:07:56,790 to come to room temperature. 207 00:07:56,790 --> 00:07:59,250 Then we're going to refrigerate it for six hours 208 00:07:59,250 --> 00:08:00,329 or up to two days. 209 00:08:01,860 --> 00:08:03,509 We have our cool pie, and now we're just going to give it 210 00:08:03,509 --> 00:08:05,490 all the really fun finishing flourishes. 211 00:08:05,490 --> 00:08:07,079 -Great. -So, first, we need 212 00:08:07,079 --> 00:08:08,699 to take it out of our tart case. 213 00:08:08,699 --> 00:08:10,470 I'm just going to take my offset spatula, 214 00:08:10,470 --> 00:08:11,850 place it underneath the bottom, 215 00:08:11,850 --> 00:08:13,410 simply run it around the outside... 216 00:08:13,410 --> 00:08:15,689 -Mm. -and it comes away very nicely. 217 00:08:15,689 --> 00:08:16,980 -Lovely. -I'm just going to slide it 218 00:08:16,980 --> 00:08:18,197 onto our serving platter. 219 00:08:18,197 --> 00:08:21,029 And now we need the banana part 220 00:08:21,029 --> 00:08:22,560 of our banoffee pie. -Yes. 221 00:08:22,560 --> 00:08:23,970 -So I've got three to four bananas. 222 00:08:23,970 --> 00:08:24,750 That's how many you'll need 223 00:08:24,750 --> 00:08:26,220 depending on the size of your bananas. 224 00:08:27,389 --> 00:08:28,980 I'm just cutting these into 1/2-inch slices. 225 00:08:30,209 --> 00:08:31,769 Let's banana our 'offee pie. 226 00:08:31,769 --> 00:08:37,259 Right, let's squeeze that in. Perfect. 227 00:08:37,259 --> 00:08:39,090 Let's go to layer four. -Okay. 228 00:08:39,090 --> 00:08:40,408 -Whipped cream. -Yes. 229 00:08:40,408 --> 00:08:43,200 -I've got 1 1/2 cups of heavy cream that's chilled 230 00:08:43,200 --> 00:08:44,370 in a stand mixer. 231 00:08:44,370 --> 00:08:47,279 And to that, we're going to add 1 1/2 teaspoons of sugar. 232 00:08:47,279 --> 00:08:49,350 So we're just going to lightly sweeten it. 233 00:08:49,350 --> 00:08:51,570 And then this is actually part of the original recipe. 234 00:08:51,570 --> 00:08:53,340 It's 1 teaspoon of espresso powder. 235 00:08:53,340 --> 00:08:54,509 -Espresso. -Exactly, 236 00:08:54,509 --> 00:08:55,830 a bit of coffee flavor. 237 00:08:55,830 --> 00:08:58,559 And we're going to add 1/2 teaspoon of vanilla extract. 238 00:08:58,559 --> 00:09:00,659 So, I'm going to start this on low for one minute 239 00:09:00,659 --> 00:09:01,889 till it gets nice and foamy, 240 00:09:01,889 --> 00:09:03,840 and then we're going to increase the speed to high 241 00:09:03,840 --> 00:09:06,509 for one to three minutes until it gets to stiff peaks. 242 00:09:06,509 --> 00:09:08,979 -Got it. 243 00:09:08,979 --> 00:09:11,447 ♪♪ 244 00:09:11,447 --> 00:09:13,917 -It's the fun part now. We're just going to take a spoon 245 00:09:13,919 --> 00:09:17,009 and dollop it all over our pie. 246 00:09:17,009 --> 00:09:19,379 So there. These nice stiff peaks really make sure 247 00:09:19,379 --> 00:09:21,480 that they hold up, they look majestic, 248 00:09:21,480 --> 00:09:23,778 and they give us that really thick final layer. 249 00:09:23,778 --> 00:09:25,830 -Mm-mm-mmm. -And the very end, 250 00:09:26,879 --> 00:09:28,860 you just give it a nice, little swirl 251 00:09:28,860 --> 00:09:32,549 to attractively turn it into your beautiful dessert. 252 00:09:34,200 --> 00:09:36,000 So, this is a really easy little garnish. 253 00:09:36,000 --> 00:09:37,080 It's bittersweet chocolate. 254 00:09:37,080 --> 00:09:41,460 I'm just going to run my peeler over the chocolate, 255 00:09:41,460 --> 00:09:43,320 and you get these lovely, little swirls. 256 00:09:43,320 --> 00:09:44,549 -Mm. -Irregular shapes. 257 00:09:44,549 --> 00:09:47,850 Sometimes they're little coils. Sometimes they're little shards. 258 00:09:47,850 --> 00:09:51,330 And it just gives you a really, I don't know, expressive topping 259 00:09:51,330 --> 00:09:52,350 to a dessert. 260 00:09:52,350 --> 00:09:54,690 Okay. I found the best way to slice it cleanly 261 00:09:54,690 --> 00:09:55,980 is using a sharp knife 262 00:09:55,980 --> 00:09:58,350 and dip it in a bowl of hot water. 263 00:09:58,350 --> 00:10:00,269 And what you want to do is just put your knife in there, 264 00:10:00,269 --> 00:10:01,740 leave it for a couple of seconds, 265 00:10:01,740 --> 00:10:03,539 and then we'll draw it out. 266 00:10:03,539 --> 00:10:06,120 We will wipe it clean, 267 00:10:06,120 --> 00:10:08,070 and then we can make our clean cuts. 268 00:10:08,070 --> 00:10:11,169 Go down to the middle. -Mm. 269 00:10:11,169 --> 00:10:12,730 -Press down, and you can really hear 270 00:10:12,730 --> 00:10:14,950 that crisp crust coming through. 271 00:10:14,950 --> 00:10:17,710 So you just want to wipe it off using that bowl of hot water. 272 00:10:17,710 --> 00:10:19,720 -Is this one for me? 273 00:10:19,720 --> 00:10:21,339 -This one's going to be for you. 274 00:10:21,339 --> 00:10:22,957 -Mmm. 275 00:10:22,957 --> 00:10:24,576 It's one for the books. -There we go. We've got -- 276 00:10:24,580 --> 00:10:26,980 You can see all four of our different layers. 277 00:10:26,980 --> 00:10:29,913 -It's all four of my favorite food groups. 278 00:10:29,913 --> 00:10:31,870 -[ Laughs ] 279 00:10:31,870 --> 00:10:33,220 -Only thing left to do is eat it. 280 00:10:33,220 --> 00:10:37,269 Of course, I've got to go right for that -- 281 00:10:37,269 --> 00:10:38,710 that little triangle at the end. 282 00:10:38,710 --> 00:10:40,419 -The little triangle at the end. And it's all about 283 00:10:40,419 --> 00:10:42,789 getting every single component together at the same time. 284 00:10:42,789 --> 00:10:44,860 -Look at that soft dulce de leche. 285 00:10:44,860 --> 00:10:46,720 -Mm-hmm. -Beautiful. But still set. 286 00:10:46,720 --> 00:10:48,970 -That's right. The inventor of this recipe said 287 00:10:48,970 --> 00:10:51,340 you really want the filling to just melt in your mouth. 288 00:10:53,559 --> 00:10:53,919 Mmm. 289 00:10:53,919 --> 00:11:01,364 -Oh, that's good. 290 00:11:01,364 --> 00:11:03,519 Got to make sure the second bite's still good. 291 00:11:03,519 --> 00:11:04,269 -[ Laughs ] -Not quite sure. 292 00:11:04,269 --> 00:11:06,610 -Double check it. -Double check it. 293 00:11:06,610 --> 00:11:09,129 Oh, come on. Look at that. -And it's -- It's just all about 294 00:11:09,129 --> 00:11:11,710 these contrasts, complementary contrasts. 295 00:11:11,710 --> 00:11:14,409 Crisp, buttery, caramel-y. 296 00:11:14,409 --> 00:11:16,441 -Sublime. -[ Laughs ] 297 00:11:16,441 --> 00:11:17,620 -I love the crisp crust. 298 00:11:17,620 --> 00:11:20,710 It stayed super crisp even with the toffee in there. 299 00:11:20,710 --> 00:11:23,049 And then, again, the whipped cream on top. 300 00:11:23,049 --> 00:11:25,779 I mean, I can't believe I'm this excited about whipped cream. 301 00:11:25,779 --> 00:11:28,000 -The whipped cream is a real major component. 302 00:11:28,000 --> 00:11:30,850 Prevents the other elements really overwhelming it 303 00:11:30,850 --> 00:11:31,840 and making it too sweet. 304 00:11:31,840 --> 00:11:34,450 -It's just so, so sublime. 305 00:11:34,450 --> 00:11:35,950 I can't think of a better word for it. 306 00:11:35,950 --> 00:11:39,149 This is one of the top 10 recipes I've ever had, 307 00:11:39,149 --> 00:11:40,379 so thank you so much. -Ah. I'm so pleased. 308 00:11:41,500 --> 00:11:42,940 -You got to make this pie at home. 309 00:11:42,940 --> 00:11:45,039 It is absolutely spectacular, 310 00:11:45,039 --> 00:11:48,159 and it all starts with an easy pat-in-the-pan crust. 311 00:11:48,159 --> 00:11:50,830 Make a makeshift dulce de leche on the stovetop 312 00:11:50,830 --> 00:11:53,590 with sweetened condensed milk, brown sugar, and butter, 313 00:11:53,590 --> 00:11:55,929 and finish the pie with a layer of bananas, 314 00:11:55,929 --> 00:11:58,269 whipped cream, and shaved chocolate. 315 00:11:58,269 --> 00:12:00,129 So, from "America's Test Kitchen," 316 00:12:00,129 --> 00:12:03,405 an exceptional banoffee pie. 317 00:12:03,405 --> 00:12:06,682 Banoffee-offee. -Banoffee-offee-offee. 318 00:12:06,682 --> 00:12:09,958 ♪♪ 319 00:12:09,958 --> 00:12:13,235 -Today, we're going to talk about 320 00:12:13,240 --> 00:12:16,419 how a whole lot of nothing can really be something. 321 00:12:16,419 --> 00:12:20,139 This is baked Alaska, and this is a blow torch. 322 00:12:20,139 --> 00:12:20,769 Lights. 323 00:12:21,850 --> 00:12:24,159 Watch what happens to the ice cream in the center 324 00:12:24,159 --> 00:12:26,409 as I blast the exterior with the torch. 325 00:12:33,100 --> 00:12:35,740 While the exterior is charred by the intense heat, 326 00:12:35,740 --> 00:12:37,960 the ice cream in the center doesn't even climb 327 00:12:37,960 --> 00:12:39,399 by a single degree. 328 00:12:39,399 --> 00:12:42,610 This is a bowl of ice cream, and again, my trusty torch. 329 00:12:42,610 --> 00:12:44,110 I'm going to use it from the same distance 330 00:12:44,110 --> 00:12:45,850 as I did for the baked Alaska, 331 00:12:45,850 --> 00:12:46,779 and let's see what happens. 332 00:12:57,820 --> 00:12:58,990 You can see that the ice cream 333 00:12:58,990 --> 00:13:00,759 starts to melt almost immediately, 334 00:13:00,759 --> 00:13:03,429 and it's quickly on its way to becoming ice cream soup. 335 00:13:03,429 --> 00:13:05,110 So, what's going on here? 336 00:13:05,110 --> 00:13:07,659 We've often heard that air is a great insulator, 337 00:13:07,659 --> 00:13:10,360 and it can be, but with one critical condition -- 338 00:13:10,360 --> 00:13:13,750 The air must be trapped so that it cannot circulate freely. 339 00:13:13,750 --> 00:13:15,490 This is how the comforter on your bed, 340 00:13:15,490 --> 00:13:17,320 the insulation in your home's walls, 341 00:13:17,320 --> 00:13:19,450 and the padding in your winter jacket work. 342 00:13:19,450 --> 00:13:22,870 It's also how meringue works to protect ice cream. 343 00:13:22,870 --> 00:13:25,210 When we make meringue, we whip egg whites and sugar 344 00:13:25,210 --> 00:13:28,389 until the mixture transforms from a liquid to a stable solid 345 00:13:28,389 --> 00:13:31,659 that is packed with literally millions of tiny air bubbles. 346 00:13:31,659 --> 00:13:32,769 Because the air is trapped, 347 00:13:32,769 --> 00:13:35,110 even if the exterior of the meringue gets very hot, 348 00:13:35,110 --> 00:13:37,720 it cannot circulate to carry the heat inward. 349 00:13:37,720 --> 00:13:39,580 Meringue is such an effective barrier 350 00:13:39,580 --> 00:13:43,240 that it can keep ice cream frozen in a 350-degree oven 351 00:13:43,240 --> 00:13:46,059 to help create one of the world's great desserts. 352 00:13:46,059 --> 00:13:46,841 There's nothing to it. 353 00:13:46,841 --> 00:13:52,840 ♪♪ 354 00:13:52,840 --> 00:13:56,860 -Shortbread is an iconic Scottish biscuit or cookie, 355 00:13:56,860 --> 00:13:58,509 and it only has three ingredients -- 356 00:13:58,509 --> 00:14:00,549 flour, butter, and sugar. 357 00:14:00,549 --> 00:14:03,309 So how you put it together makes all the difference. 358 00:14:03,309 --> 00:14:05,169 And today, Keith is going to make shortbread, 359 00:14:05,169 --> 00:14:06,340 but he's going to kick it up a notch 360 00:14:06,340 --> 00:14:08,080 and make browned butter shortbread. 361 00:14:08,080 --> 00:14:09,549 -That's right. I have two facts for you. 362 00:14:09,549 --> 00:14:10,899 -Okay. -Fact number one. 363 00:14:10,899 --> 00:14:12,190 -Uh-huh. -Adding browned butter 364 00:14:12,190 --> 00:14:14,860 to any cookie makes it better. -True. 365 00:14:14,860 --> 00:14:15,580 -Right? -Uh-huh. 366 00:14:15,580 --> 00:14:19,029 -Fact two, adding browned butter to shortbread 367 00:14:19,029 --> 00:14:20,500 doesn't always work. -Oh, really? 368 00:14:20,500 --> 00:14:22,899 -Believe me. By adding just browned butter 369 00:14:22,899 --> 00:14:24,460 and putting it into a dough... -Mm-hmm. 370 00:14:24,460 --> 00:14:26,919 -...you lose that nice, tender, rich texture. 371 00:14:26,919 --> 00:14:29,799 So how you treat the butter is very, very important here. 372 00:14:29,799 --> 00:14:31,120 -Mm. -So let me show you what we're going to do. 373 00:14:31,120 --> 00:14:31,809 -Okay. -We're going to start 374 00:14:31,809 --> 00:14:34,659 with 20 tablespoons of butter in a 12-inch skillet 375 00:14:34,659 --> 00:14:36,129 over medium-high heat. 376 00:14:36,129 --> 00:14:38,139 I'm starting it in a traditional skillet... 377 00:14:38,139 --> 00:14:40,690 -Mm-hmm. -...because a nonstick skillet, 378 00:14:40,690 --> 00:14:42,190 you can't see what's happening. -Yep 379 00:14:42,190 --> 00:14:44,169 -So you want to be able to monitor the butter. 380 00:14:44,169 --> 00:14:46,240 You want to see those brown solids 381 00:14:46,240 --> 00:14:47,470 on the bottom of the skillet. 382 00:14:47,470 --> 00:14:48,190 -Yeah, that makes sense. 383 00:14:48,190 --> 00:14:50,470 ♪♪ 384 00:14:50,470 --> 00:14:52,120 -The butter's almost melted here. 385 00:14:52,120 --> 00:14:54,429 Now, I'm going to go in periodically with a spatula 386 00:14:54,429 --> 00:14:56,049 and just stir this really quickly. 387 00:14:56,049 --> 00:14:57,639 -Mm-hmm. -As it gets hotter, 388 00:14:57,639 --> 00:14:59,559 the water on there will start to pop. 389 00:14:59,559 --> 00:15:00,940 So the more you stir it, 390 00:15:00,940 --> 00:15:02,500 the less pops you'll have. -Yep. 391 00:15:02,500 --> 00:15:05,200 -Also, by stirring it, any of those solids 392 00:15:05,200 --> 00:15:06,879 that are going to stick to the bottom of the pan, 393 00:15:06,879 --> 00:15:09,279 you can scrape those up and actually get them in the butter 394 00:15:09,279 --> 00:15:11,019 rather than leaving on the bottom of the skillet. 395 00:15:11,019 --> 00:15:11,289 -Yep. 396 00:15:11,289 --> 00:15:14,769 -Alright. So this is getting going pretty good. 397 00:15:14,769 --> 00:15:16,539 It will go from an opaque color... 398 00:15:16,539 --> 00:15:18,340 -Mm-hmm. -...to a clearer color... 399 00:15:18,340 --> 00:15:20,679 -Yep -...as that water evaporates. 400 00:15:20,679 --> 00:15:22,899 And you can see the solids on the side here, 401 00:15:22,899 --> 00:15:25,720 and that's where you want to start scraping. 402 00:15:25,720 --> 00:15:26,919 -Mm-hmm. -And you don't want 403 00:15:26,919 --> 00:15:28,389 to walk away from this at this point. 404 00:15:28,389 --> 00:15:29,889 -Yeah. -This will go really quickly, 405 00:15:29,889 --> 00:15:32,620 and you'll have burnt butter in a blink of an eye. 406 00:15:32,620 --> 00:15:34,999 -I've done that. -We've -- We've all done that. 407 00:15:34,999 --> 00:15:36,370 -Yeah. Right? 408 00:15:36,370 --> 00:15:38,110 -See how that butter is clear? -And there it is. 409 00:15:38,110 --> 00:15:38,950 -Yeah. -Mm-hmm. 410 00:15:38,950 --> 00:15:40,480 -You can see the solids in there. 411 00:15:40,480 --> 00:15:42,009 -Yep. -I'm going to turn it down 412 00:15:42,009 --> 00:15:43,419 just so we don't burn that. 413 00:15:43,419 --> 00:15:44,620 -That's beautiful. 414 00:15:44,620 --> 00:15:46,840 -Now I'm going to take this out of the skillet, 415 00:15:46,840 --> 00:15:48,909 because if I leave it in this skillet, 416 00:15:48,909 --> 00:15:49,960 it will continue to brown, 417 00:15:49,960 --> 00:15:50,980 and then you'll have burned butter. 418 00:15:50,980 --> 00:15:52,210 -Yep. 419 00:15:52,210 --> 00:15:54,730 -Okay. Now, like I said earlier, 420 00:15:54,730 --> 00:15:57,909 just adding butter like this to a shortbread 421 00:15:57,909 --> 00:15:59,649 is going to give us something really greasy, 422 00:15:59,649 --> 00:16:00,759 and it's going to spread a lot, 423 00:16:00,759 --> 00:16:03,129 so we want to solidify that butter. 424 00:16:03,129 --> 00:16:05,679 So the best way to do that is in the refrigerator. 425 00:16:05,679 --> 00:16:07,600 So I'm just going to put this in the refrigerator... 426 00:16:07,600 --> 00:16:09,190 -Mm-hmm. -...and let it cool down 427 00:16:09,190 --> 00:16:11,230 a little bit. And it will start to set up. 428 00:16:11,230 --> 00:16:12,639 We don't want it to be chilled. 429 00:16:12,639 --> 00:16:15,279 We don't want it to be super cold, like 30 degrees. 430 00:16:15,279 --> 00:16:17,110 We want that texture of softened butter, 431 00:16:17,110 --> 00:16:19,870 which will take about a half an hour to 45 minutes, 432 00:16:19,870 --> 00:16:21,039 depending on your refrigerator. 433 00:16:21,039 --> 00:16:22,419 -Okay. 434 00:16:22,419 --> 00:16:23,950 -It's been 30 minutes, and you can see 435 00:16:23,950 --> 00:16:25,870 that the butter is now opaque. 436 00:16:25,870 --> 00:16:27,970 -Wow. -And it's set up, 437 00:16:27,970 --> 00:16:29,740 but it's not too, too hard. 438 00:16:29,740 --> 00:16:31,059 So that is perfect. 439 00:16:31,059 --> 00:16:33,039 That's exactly what we're looking for. 440 00:16:33,039 --> 00:16:35,320 So I'll set that aside for a second, 441 00:16:35,320 --> 00:16:36,549 and we can talk about our flour 442 00:16:36,549 --> 00:16:38,590 that's going to give the shortbread its structure. 443 00:16:38,590 --> 00:16:41,259 So, I have 2 cups of all-purpose flour here. 444 00:16:41,259 --> 00:16:42,669 -Okay. -To which I will add 445 00:16:42,669 --> 00:16:44,799 1 teaspoon of table salt. 446 00:16:44,799 --> 00:16:47,169 I also have 1/2 teaspoon of baking powder 447 00:16:48,279 --> 00:16:50,379 and 1/2 teaspoon of baking soda. 448 00:16:50,379 --> 00:16:51,700 Give us a nice, tender texture. 449 00:16:51,700 --> 00:16:53,769 Just whisk this together really quickly, 450 00:16:53,769 --> 00:16:57,129 make sure that all that salt is incorporated into the flour. 451 00:16:57,129 --> 00:16:58,629 Now we can get to mixing 452 00:16:58,629 --> 00:17:00,850 or creaming our butter and our sugar. 453 00:17:00,850 --> 00:17:03,429 I'm going to add 1 1/3 cups of granulated sugar. 454 00:17:03,429 --> 00:17:05,348 -Mm-hmm. -And I also have 1/4 cup 455 00:17:05,348 --> 00:17:08,259 nonfat dry milk powder. -Interesting. 456 00:17:08,259 --> 00:17:10,059 -So, I'm going to put this on our stand mixer. 457 00:17:11,559 --> 00:17:13,779 I'm going to mix this on medium-high speed. 458 00:17:13,779 --> 00:17:15,608 -Okay. -If we added melted butter... 459 00:17:15,608 --> 00:17:16,868 -Mm-hmm. -...it would just create 460 00:17:16,868 --> 00:17:17,890 this dense mixture. 461 00:17:17,890 --> 00:17:20,410 By creaming, we're going to aerate it. 462 00:17:20,410 --> 00:17:22,990 Nice, light texture, tender, melt in your mouth. 463 00:17:22,990 --> 00:17:24,279 -Mmm. -Perfect. 464 00:17:24,279 --> 00:17:24,848 -Sounds good. 465 00:17:24,848 --> 00:17:31,720 [ Mixer whirring ] 466 00:17:31,720 --> 00:17:33,460 -I'm going to stop this and scrape it down. 467 00:17:33,460 --> 00:17:35,769 Sometimes you'll get all the butter and sugar 468 00:17:35,769 --> 00:17:36,670 pushed up on the edges, 469 00:17:36,670 --> 00:17:39,490 so I just want to make sure we scrape down. 470 00:17:39,490 --> 00:17:42,009 Okay, so, I'll put it back on, and we're going to go 471 00:17:42,009 --> 00:17:44,278 until it's nice and light and fluffy. 472 00:17:44,278 --> 00:17:46,548 ♪♪ 473 00:17:46,548 --> 00:17:48,817 -Mmm. -It's been three minutes, 474 00:17:48,819 --> 00:17:50,440 and you can see the color change. 475 00:17:50,440 --> 00:17:52,180 -Mm-hmm. -So we've lost that yellow 476 00:17:52,180 --> 00:17:54,519 butter color, and it's almost white 477 00:17:54,519 --> 00:17:56,471 with brown flecks from the butter solids. 478 00:17:56,471 --> 00:17:57,519 -Mm-hmm. -Perfect. I'm just going to do 479 00:17:57,519 --> 00:17:59,799 one last scrape-down of the edges. 480 00:17:59,799 --> 00:18:01,180 So, couple more additions. 481 00:18:01,180 --> 00:18:03,640 I have 2 teaspoons of vanilla extract. 482 00:18:03,640 --> 00:18:05,980 Vanilla and browned butter is a great combination. 483 00:18:05,980 --> 00:18:07,660 And I have 2 teaspoons of water. 484 00:18:07,660 --> 00:18:09,869 That's what's going to give it that nice structure. 485 00:18:11,289 --> 00:18:13,599 Okay. Now we can add our flour. 486 00:18:13,599 --> 00:18:15,400 So, I'm just going to put this on low speed, 487 00:18:15,400 --> 00:18:17,950 and I'm going to mix in our flour slowly. 488 00:18:17,950 --> 00:18:20,740 So, this is a fairly dry dough, you can see. 489 00:18:20,740 --> 00:18:22,240 -Yeah. -But that's okay. 490 00:18:22,240 --> 00:18:24,605 One more scrape of the bottom. 491 00:18:26,589 --> 00:18:28,150 Okay. Just one more quick burst. 492 00:18:29,920 --> 00:18:31,690 That is perfection. 493 00:18:31,690 --> 00:18:35,589 So I'm just mixing this and getting it into a cohesive ball, 494 00:18:35,589 --> 00:18:37,960 and I'm just going to turn it out onto our counter. 495 00:18:37,960 --> 00:18:40,329 -Ohh. The aroma of this dough. 496 00:18:40,329 --> 00:18:43,059 I don't remember a cookie dough that smells like this. 497 00:18:43,059 --> 00:18:44,380 That's incredible. 498 00:18:44,380 --> 00:18:46,089 -I'm just going to push this together. 499 00:18:46,089 --> 00:18:48,130 -Mm-hmm. -And then I'm going 500 00:18:48,130 --> 00:18:50,698 to divide the dough into two equal pieces. 501 00:18:54,849 --> 00:18:56,559 Okay. I need your help. -Alright. 502 00:18:56,559 --> 00:18:57,609 -You're going to be rolling with me. 503 00:18:57,609 --> 00:18:59,380 -Oh, yeah! -So, I have a piece of parchment 504 00:18:59,380 --> 00:19:00,087 in front of you. -Okay. 505 00:19:00,087 --> 00:19:01,450 -That's for you, and this is for me. 506 00:19:01,450 --> 00:19:03,549 -Alright. -So, we're going to take this, 507 00:19:03,549 --> 00:19:06,069 and the first step is to just kind of shape it with your hands 508 00:19:06,069 --> 00:19:08,349 into a 4-inch square. 509 00:19:08,349 --> 00:19:10,539 Now, it's okay if it starts to crack. 510 00:19:10,539 --> 00:19:12,069 -Okay. -You can always use 511 00:19:12,069 --> 00:19:13,599 the bench scraper to push it together. 512 00:19:13,599 --> 00:19:14,470 -Oh, yeah. 513 00:19:14,470 --> 00:19:16,809 -So, I'm just going to take a second piece of parchment. 514 00:19:16,809 --> 00:19:17,170 -Okay. 515 00:19:17,170 --> 00:19:19,340 -Give that to you. -Thank you. 516 00:19:19,340 --> 00:19:20,710 -And you want to put this on top. 517 00:19:20,710 --> 00:19:23,019 We're going to make a dough sandwich. 518 00:19:23,019 --> 00:19:25,180 And next step is to take our rolling pins, 519 00:19:25,180 --> 00:19:28,119 and we're going to roll this out into a 10-inch square. 520 00:19:28,119 --> 00:19:30,039 Kind of a pushing -- light pushing technique. 521 00:19:30,039 --> 00:19:32,170 -Mm-hmm. -And then once you get out 522 00:19:32,170 --> 00:19:34,839 a little bit, you can start to do a smoothing technique. 523 00:19:34,839 --> 00:19:36,759 Helps to rotate the dough around a little bit. 524 00:19:36,759 --> 00:19:39,430 Pushing in one direction is always a little easier, I find. 525 00:19:41,650 --> 00:19:42,238 -Alright. 526 00:19:43,359 --> 00:19:43,660 10. 527 00:19:45,099 --> 00:19:46,779 10. -Perfect. Okay. 528 00:19:46,779 --> 00:19:49,779 Next step is we're going to cut off 1/2 inch 529 00:19:49,779 --> 00:19:51,609 from either side. So really, ultimately, 530 00:19:51,609 --> 00:19:54,400 what we're looking for is a 9-inch square. 531 00:19:54,400 --> 00:19:58,839 Just take a paring knife and mark it at 9 532 00:19:58,839 --> 00:20:02,349 and zero on this side like that. 533 00:20:02,349 --> 00:20:03,490 Alright. 534 00:20:03,490 --> 00:20:06,910 Then you can take your ruler and your paring knife 535 00:20:06,910 --> 00:20:10,150 and just cut that across like that. 536 00:20:11,369 --> 00:20:12,630 So now we're going to do the same thing 537 00:20:12,630 --> 00:20:14,009 on the other two sides. 538 00:20:14,009 --> 00:20:16,440 -Got it. Okay. -Okay. 539 00:20:16,440 --> 00:20:18,509 -So, now we have to cut our shortbread. 540 00:20:18,509 --> 00:20:19,980 -Mm-hmm. -So what we're going to do 541 00:20:19,980 --> 00:20:22,980 is we're going to make two cuts lengthwise. 542 00:20:22,980 --> 00:20:25,500 I'm going to make a mark at 3 inches... 543 00:20:25,500 --> 00:20:27,089 -Mm-hmm. -...and at 6 inches. 544 00:20:27,089 --> 00:20:31,200 So we want three columns 3 inches wide. 545 00:20:31,200 --> 00:20:32,250 -Gotcha. 546 00:20:32,250 --> 00:20:35,130 -And then you can connect those marks with your ruler. 547 00:20:35,130 --> 00:20:38,339 Make one nice, long cut. 548 00:20:38,339 --> 00:20:41,099 Same thing with the second cut. 549 00:20:41,099 --> 00:20:41,724 Perfection. 550 00:20:41,724 --> 00:20:44,609 -This is fun. -Now we'll make our cross cuts. 551 00:20:44,609 --> 00:20:47,430 So, we're going to make 1-inch cross cuts. 552 00:20:47,430 --> 00:20:48,750 -Okay. -So, 553 00:20:48,750 --> 00:20:49,769 little bit more measuring here. 554 00:20:49,769 --> 00:20:51,660 So you line the ruler up here 555 00:20:51,660 --> 00:20:53,309 and just measure every inch. 556 00:20:55,980 --> 00:20:57,626 -You do a lot of woodworking, don't you? 557 00:20:57,626 --> 00:20:58,890 -I do. -It seems like a woodworking 558 00:20:58,890 --> 00:20:59,339 kind of person's cookie. -Does it show? 559 00:20:59,339 --> 00:21:00,542 -Yeah. A little bit, a little bit. 560 00:21:00,542 --> 00:21:03,750 -It does show a little bit, doesn't it? 561 00:21:03,750 --> 00:21:06,450 Okay. So, again, we're going to connect the top mark 562 00:21:06,450 --> 00:21:08,460 to the bottom mark like we did earlier, 563 00:21:08,460 --> 00:21:11,190 and we're just going to make these cross cuts. 564 00:21:12,660 --> 00:21:14,309 -You know, doing these little finger shapes, 565 00:21:14,309 --> 00:21:15,059 they're really pretty, 566 00:21:15,059 --> 00:21:18,180 but there's also that diamond shape. 567 00:21:18,180 --> 00:21:19,440 Takes a little bit more work, 568 00:21:19,440 --> 00:21:23,069 but you can find instructions on how to do that on our website. 569 00:21:23,069 --> 00:21:24,720 I did my best. -You did great. 570 00:21:24,720 --> 00:21:25,859 Perfect. -They're a little uneven, 571 00:21:25,859 --> 00:21:27,000 but they're okay. -That's okay. 572 00:21:27,000 --> 00:21:30,000 So, now we're going to transfer this to a rimless baking sheet. 573 00:21:30,000 --> 00:21:31,859 So, we're going to bake this on the middle rack 574 00:21:31,859 --> 00:21:33,930 of a 325-degree oven. 575 00:21:33,930 --> 00:21:35,369 -Okay. -So fairly low. 576 00:21:35,369 --> 00:21:36,299 And we're just going to bake it 577 00:21:36,299 --> 00:21:38,910 until it gets lightly browned around the edges. 578 00:21:38,910 --> 00:21:40,890 It's pretty thin, so it's going to bake pretty quickly, 579 00:21:40,890 --> 00:21:42,784 13 to 17 minutes. -Mm. Okay. 580 00:21:42,784 --> 00:21:44,430 -If you're at home, and you only have one oven... 581 00:21:44,430 --> 00:21:46,950 -That's me. -...bake them one tray at a time 582 00:21:46,950 --> 00:21:47,940 for even cooking. 583 00:21:47,940 --> 00:21:51,029 We have two ovens here, so we can bake this two at a time. 584 00:21:51,029 --> 00:21:51,450 -Awesome. 585 00:21:51,450 --> 00:21:56,579 ♪♪ 586 00:21:56,579 --> 00:21:59,160 Goodness, Keith, these smell incredible. 587 00:21:59,160 --> 00:22:00,299 -Look great, too. -Yeah. 588 00:22:00,299 --> 00:22:01,500 -You can see the nice, light 589 00:22:01,500 --> 00:22:03,000 golden brown color in here. -Mm-hmm. 590 00:22:03,000 --> 00:22:04,890 -So, we're going to let these cool on the rack 591 00:22:04,890 --> 00:22:06,569 just like it is right now for 10 minutes 592 00:22:06,569 --> 00:22:07,973 before we move on to the next step. 593 00:22:09,779 --> 00:22:11,519 Okay, it's time to score. 594 00:22:11,519 --> 00:22:13,829 So I'm going to do the length first. 595 00:22:13,829 --> 00:22:15,450 -Mm-hmm. -We have a nice, long knife. 596 00:22:15,450 --> 00:22:17,430 So just put the tip down 597 00:22:17,430 --> 00:22:20,460 and then just follow that line right along. 598 00:22:20,460 --> 00:22:23,220 Perfection. Same thing here. 599 00:22:23,220 --> 00:22:24,750 Tip down. 600 00:22:24,750 --> 00:22:26,519 Follow the line. 601 00:22:26,519 --> 00:22:27,089 Wiggle. 602 00:22:28,440 --> 00:22:30,150 -I nailed it. -You're a professional. 603 00:22:30,150 --> 00:22:31,470 [ Both laugh ] -I nailed it. 604 00:22:31,470 --> 00:22:32,700 And then you're going to do that for the cross. 605 00:22:32,700 --> 00:22:35,009 -Yep, same thing all the way across. 606 00:22:35,009 --> 00:22:37,890 So, we've scored these. We've cut them apart now. 607 00:22:37,890 --> 00:22:40,230 We need to let them cool fully, about 30 minutes. 608 00:22:40,230 --> 00:22:41,880 -Time to make some tea. -That's right. 609 00:22:41,880 --> 00:22:43,920 So, you can't have shortbread without tea. 610 00:22:43,920 --> 00:22:45,660 -I absolutely agree. 611 00:22:45,660 --> 00:22:47,220 I've been waiting to taste these 612 00:22:47,220 --> 00:22:49,230 all the way from when you made the dough. 613 00:22:49,230 --> 00:22:52,109 I could smell that browned butter and sugar. 614 00:22:52,109 --> 00:22:52,736 Oh, yeah. 615 00:22:52,736 --> 00:22:56,670 Mmm. 616 00:22:56,670 --> 00:22:58,380 Browned butter, vanilla comes at you 617 00:22:58,380 --> 00:22:59,430 right at the top. -Right away. 618 00:22:59,430 --> 00:23:01,111 -You kept calling the butter fluffy, 619 00:23:01,111 --> 00:23:02,759 and you added those leaveners. -Mm-hmm. 620 00:23:02,759 --> 00:23:05,670 -I worried it wouldn't have that shortbread sort of heartiness. 621 00:23:05,670 --> 00:23:07,799 It totally does. -It does. 622 00:23:07,799 --> 00:23:09,420 Like, you take a bite through it. -Mm-hmm. 623 00:23:09,420 --> 00:23:10,859 -But then once you start to chew it, 624 00:23:10,859 --> 00:23:12,269 it just kind of melts in your mouth. 625 00:23:12,269 --> 00:23:13,349 Yeah. -It has that really nice, 626 00:23:13,349 --> 00:23:16,289 tender, rich texture. -Mm-hmm. 627 00:23:16,289 --> 00:23:17,700 A little cuppa. 628 00:23:17,700 --> 00:23:18,642 Pinkies out. -Pinkies out. 629 00:23:20,250 --> 00:23:22,559 -Ohh. That is perfection. 630 00:23:23,640 --> 00:23:26,369 These are delicious and so fun to make. 631 00:23:26,369 --> 00:23:27,390 -Yeah, they really are fun. 632 00:23:27,390 --> 00:23:30,359 -If you want to make browned butter shortbread, 633 00:23:30,359 --> 00:23:34,650 brown 20 tablespoons of butter, then let it cool to re-solidify. 634 00:23:34,650 --> 00:23:37,049 Add water and milk powder to the dough, 635 00:23:37,049 --> 00:23:39,809 and cut the cookies both before and after baking. 636 00:23:39,809 --> 00:23:41,339 From "America's Test Kitchen," 637 00:23:41,339 --> 00:23:44,519 a great recipe for browned butter shortbread. 638 00:23:44,519 --> 00:23:48,000 You can find this recipe and all the recipes from this season, 639 00:23:48,000 --> 00:23:50,490 along with our product reviews and select episodes, 640 00:23:50,490 --> 00:23:54,200 at our website, americastestkitchen.com/tv. 641 00:23:54,200 --> 00:23:57,779 You a dunker? -I am now.