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Frederic shows Jack an alternative to her usual holiday turkey with a recipe for roast beef tenderloin with mushroom ragout. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large oven-proof skillet Large, heavy skillet Tongs Kitchen twine Boning knife or chef’s knife Chef’s knife or paring knife Measuring spoons Instant-read thermometer Cutting board Wooden spoon Pepper mill Liquid measuring cup Aluminum foil Wire rack Carving knife Tips: Silver skin: You need a sharp knife to remove silver skin. Silver skin is a membrane; if left on, it can cause the meat to curl during cooking. Silver skin is unpleasant to bite into in a cooked piece of meat; it is extremely tough, and cannot really be chewed. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cleaning mushrooms: Wipe the surfaces of mushrooms clean with a kitchen towel or paper towels. Do not clean mushrooms ahead of time, or they may turn a more brownish color. Do not soak mushrooms in water. Deglazing: Deglazing is the process of adding a small amount of liquid to a hot pan that has just been used to saute, and then scraping the bottom of the pan with a wooden spoon to loosen the flavorful browned bits, or fond. Various wines or alcohol, or stock or broth are the most common deglazing liquids. Deglazing is often used to make an accompanying sauce. Recipe Rescues: Meat sticks to the pan while searing – Don’t try to tear the meat away from the pan. Add a little more oil to the pan. Make sure oil is hot and shimmering before adding meat. Mushrooms are getting soggy, not browned – Let them cook undisturbed until browned, at least 5 minutes. Stirring them or moving them around prevents them from browning. The flame got too large when alcohol is added to the pan – Always remove the pan from the heat when adding alcohol. When the flame goes down, it is fine to return the pan to the heat.

Jack asks Frederic to teach her how to make succulent, juicy pan roasted pork chops with a quick apple chutney on the side. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Vegetable peeler Chef’s knife Microwave-safe bowl Microwave Measuring spoons Large oven-proof skillet Tongs Cutting board Aluminum foil Pepper mill Flat spatula Dry measuring cups Instant-read thermometer Tips: Cooking thin vs. thick pork chops: Pan-frying, grilling, or broiling are best cooking methods for pork chops. Look for chops cut 1 1/4 to 1 1/2 inches thick. Thinner chops are more prone to drying out. Thin chops need some protection; breading is a good way of insulating the meat and keeping the juices inside. A thick spice rub or a marinade serves a similar purpose, and also adds some flavor. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with apples: Macintosh, Fuji, Granny Smith, Rome Beauty, Empire, and Golden Delicious varieties are all good for cooking. A high sugar content and a high acid content are both desired, as well as an apple that holds it shape when cooked. Recipe Rescues: Dry Pork Chops – Briefly simmer in a little broth or cooking liquid to re-moisten the interior. Remember that carry-over cooking will raise the internal temperature of the chops several degrees, so next time remove from heat sooner. Mushy Apples – Cooking them (like in the chutney) is the best way to use mushy apples. When selecting apples for cooking, choose ones that feel rock hard and do not have any brown spots or blemished areas. Oil Begins Smoking – Take it off of the heat and let it cool down before adding pork chops. Make sure the chops are dry before adding them to the pan; any amount of water will make the oil spatter. Pan Begins Burning – Transfer the chops to a new skillet, or remove them to a platter while you clean the pan. Add more oil, and then continue searing. If you have finished searing, finish cooking them in the oven in a new oven-safe pan or platter. Pork Chops Curl/Cook Unevenly – Keep them flat while cooking by gently pressing down with a flat spatula. Look for chops with even thickness throughout.