♪♪ ♪♪ ♪♪ ♪♪ -Today on "America's Test Kitchen," Antoinette makes Bridget Jamaican stew peas with spinners, Hannah and Lisa give tips on how to repair and maintain kitchen gear, and Elle makes Julia Jamaican pepper steak.

It's all coming up right here on "America's Test Kitchen."

"America's Test Kitchen" is brought to you by the following.

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♪♪ -Jamaican food is so vast and vibrant.

You get things like jerked meats or a big old bowl of pepper pot or comfort food.

Like today, Antoinette's here, and she's gonna show us how to make stew peas and spinners.

And I can't wait for this.

This sounds like it's right up my alley.

-Yes, and I'm excited, too.

This recipe was created by Dionne Reid.

She's a Jamaican chef and Cook's Illustrated contributing author, and she grew up eating this recipe.

It actually was something her grandma would make for her.

-Oh, that's a good source.

-Yes, you can't go wrong with grandma's cooking.

-No.

-Now, traditionally, small red peas are used for this dish, but those can be difficult to find here in the States.

But small red beans have the velvety-smooth texture like in the original recipe.

So that's what we're gonna use.

-Okay.

-So, I have 1 pound, about 2 cups, of rinsed and picked-over beans, and it's super simple.

We're just going to soak them in 6 cups of water.

We're gonna let them soak from 8 hours to 24 hours right here on the counter.

-Okay.

-So, let's get started with our aromatics.

In our Dutch oven, I have 1 tablespoon of unrefined coconut oil, and we're heating it until it's shimmering, medium heat.

-Okay.

-And next we're gonna add in one onion, chopped... one bell pepper, stemmed, seeded, and chopped.

-Nice.

-We have one celery rib.

This is about 3/4 cup.

-Okay.

-Now we're gonna get on to our garlics.

We're using 3 tablespoons of minced garlic.

-You're not kidding around with the garlic.

-Not at all.

In addition, we're using 2 teaspoons of garlic powder.

The garlic powder so you've got some roasty notes in there, too.

-Mmm!

You're right.

It is two different flavors, raw versus the garlic powder.

We're also going to add in 1/2 teaspoon of salt.

And then 1/2 teaspoon of black pepper.

-Okay.

-We're gonna give this a good stir.

And we want to cook it until the onions are softened.

That'll take about 6 to 8 minutes.

While this is sautéing, let's talk about our peppers.

-Okay.

-Traditionally, this dish uses Scotch bonnet.

If you're not able to find Scotch bonnet, you can use a habanero pepper.

But the Scotch bonnet does have a good heat and a nice fruity flavor.

Instead of just throwing it in there, we're gonna take a paring knife, and we're just simply going to pierce our Scotch bonnet so that that steam can be released.

One little pierce, that's it.

-Nice.

-And then we're also gonna make a little flavor bundle... -Okay.

-...for all of our aromatics.

-Great.

-So in there we're gonna add our Scotch bonnet.

I have four sprigs of thyme.

I have 1 teaspoon of allspice berries.

-Mm!

Found in a lot of Jamaican cuisine.

-Yes.

-Yep.

-And a bay leaf.

And we're going to tie this up.

I like to think of this as like a little flavored tea bag.

-Nice.

-And as it cooks, it will just infuse our stew with delicious flavor.

And we'll set this aside.

-Okay.

-So, it's been about 8 minutes.

And as you can see, the onions have softened.

-Mm-hmm.

-So that lets us know it's ready for the beans, along with the soaking liquid.

-Oh, lovely.

-And you can really see from soaking them how they've absorbed that water.

-Yes.

-We're also gonna add in two 12-ounce ham hocks.

I love these.

-Me too.

-Now, traditionally, they use salted beef, but Dionne opted for smoked ham hocks.

And being from the South, I know a lot about ham hocks.

They don't necessarily produce as much meat... -Right.

-But a lot of flavor.

And then we're also gonna add in 2 cups of chicken broth.

And then 1/2 teaspoon of salt.

And then finally, we're gonna add in our little flavor bundle.

Add this in, make sure it's submerged into the liquid.

-Mm-hmm.

-And this is just going to fill it with those delicious aromatics.

-Yeah.

-So we're gonna bring this to a boil.

And then once it's boiling, we're gonna bring it down to a simmer.

Cook this uncovered for about an hour and a half... -Okay.

-...until the beans soften.

So as you can see, our beans have slightly softened.

-Yeah.

-And the liquid has reduced.

-Right.

-But they're not all the way there yet.

So we do want it to cook for an additional 30 minutes.

-Okay.

-Before we do that, though, we're gonna add in one 14-ounce can of coconut milk.

This is gonna make it delicious and creamy.

So I'm gonna give this a good stir.

-Going back to the coconut oil at the beginning.

-Absolutely, playing on those flavors.

So I've given it a good stir.

-Okay.

-And we want this to cook for an additional 30 minutes.

-Alright.

-While this is doing its thing, we're gonna get started with those spinners.

-Yay!

-Yes.

So here I have 1/2 cup of all-purpose flour.

I'm gonna add in 1/4 teaspoon of salt and 3 tablespoons of water.

And then we're just gonna stir this until a shaggy mass forms.

So it's starting to come together.

If you do notice that your dough mixture is a little dry, you can add in some additional water up to 2 teaspoons, but only 1/2 teaspoon at a time.

-Right.

-See, starting to come together, but I'm gonna use my favorite kitchen tool, my hands, to finish it up.

And we want to knead it, not too much, but just so that a nice ball is formed.

-Gotcha.

You want that dough to come together.

-Yes.

Next we're gonna take our 1-teaspoon measure to make our dumplings.

And then we're gonna roll it between the palms of our hands.

This is where I usually get my daughter to help me, until we get a nice tapered dumpling that's about three inches long.

So I'm gonna place this on our plate.

Want to help me with the rest?

-I would love to.

-Absolutely.

-So you said about a teaspoon of the dough?

-Perfect.

-There you go.

Now, spinners.

-Yes.

-What's up with the name?

-Spinners for a couple reasons.

One, because when you put them into the pot, they do spin as they cook.

-Mm-hmm.

-They're also a similar shape to a fishing spinner.

-Oh, they actually are.

Yeah.

-Mm-hmm.

So we're just going to continue making our dumplings till we have about 16.

-Okay.

-So it's been about 30 minutes.

-What a change.

-Listen, you can tell it's reduced heavily, and it smells really good.

-Mm-hmm.

-We're almost done.

-Alright.

-So what I'm gonna do is I'm gonna take my tongs and remove our flavor bundle here.

And I'm gonna give it a good squeeze to let some of that Scotch bonnet juice come out.

Be sparing with the squeezes... -Mm-hmm.

-...because if it gets too hot, you can't take that away.

And then we're also going to remove our ham hocks.

But we'll be coming back to these later.

-Okay.

-So I'm just gonna set these over to the side.

And then we're going to drop in our dumplings.

It's important that when you drop these, you don't stir, because you want them to set for about five minutes.

So while our dumplings are cooking, let's get to these ham hocks.

-Mm-hmm.

-So we're gonna debone them.

I have one done here.

And ham hocks, they don't really yield a lot of meat.

It's more so for the flavor.

-Right.

-So we're gonna get rid of this skin.

We don't need that.

Start getting that skin off.

Put that in here.

And then when we get to the meat, just cutting it into half-inch pieces, and you'll only get about 1/2 cup to 2/3 cup of meat.

-Right.

-So that's what we're looking for.

This looks like about 1/2 cup.

So what we're going to do next is add this to our pot.

If you don't mind giving that a stir for me.

-Sure.

Safe to stir the spinners now, huh?

-Yep.

It's been about five minutes.

They're set, so we're all good to go.

-I like this method.

-We're also gonna add in six chopped scallions... and 1 tablespoon of chopped thyme.

-Mmm.

-We're gonna stir this and then cook this, so all the flavors can meld together, about 15 minutes.

-Okay.

-So it's been about 15 minutes.

-Yes.

-It looks so delicious.

Our beans are nice and softened.

You can see our spinners in here, as well.

-Yeah, the spinners plumped up just a little bit.

-They did.

-Yeah.

-Let's not waste any time.

You want to eat?

-Kill the heat here.

-Let's do it.

-Alright.

-Now, this is so good.

You can really serve it with anything.

But today we're gonna serve with white rice.

Want to make sure I get you a good ladle here with some spinners in here.

Ooh, also make sure I get some ham hock pieces in here, too.

-Yes.

That gravy is so saucy and creamy.

I saw you squeeze that spice bundle, so I'm kind of bracing myself.

-[ Chuckles ] -It's lovely.

The flavors that keep rotating through.

-Mm-hmm.

-Get a little bit of coconut as soon as that goes right into the mouth.

-A little bit of heat.

Just a little bit.

-Little bit of that allspice.

-Mm-hmm.

-Definitely want to get a little bit of that ham hock.

And then I'm gonna tuck into one of those spinners there.

Let's do them both together.

Mmm!

Mmm!

-Those spinners, they're chewy.

-They're good.

-They're really, really good.

-Mm-hmm.

-I love these.

-Me too.

-They're like little chewy gnocchi, almost.

-Yes.

-Yeah.

-It's so creamy and delicious.

It feels like a hug, doesn't it?

-Definitely feeds my soul.

-Me too.

-Doesn't get any better than this.

Thank you.

-Thank you.

-How about you make some Jamaican stew peas and spinners at home?

And it starts by soaking small red beans in place of the traditional red peas.

Flavor the broth with smoked ham hocks and a bundle of spices and herbs and then shape the dumplings by rolling bits of dough between your palms.

So from "America's Test Kitchen," the incredibly vibrant, so tasty Jamaican stew peas and spinners.

These are all spinners.

-Yes.

♪♪ -We love our kitchen gear and gadgets, but over time, wear and tear always starts to set in.

-It really does, but never fear, because there are tons of great tips and tricks for fixing and maintaining your kitchen gear.

-Let's start with the coffee maker.

Cleaning your coffee maker is gonna make your coffee taste better, and it'll also make your coffee maker last longer.

We'll start with deep-cleaning the carafe.

You want to use dishwasher detergent and hot water.

If you have a pod like this, just break it in half, throw it in there with hot water, let it sit overnight.

In the morning, give it a good scrub with a bottle brush like this one.

Rinse it out well, and that thing is gonna be shiny and new.

-Scale can build up in the tubes of your machine over time from minerals in your water.

And you might see this in that your machine runs slower and slower, and then all of a sudden, one day it just dies.

And if you let it get to that point, there's no coming back.

But there's a simple solution to preventing that, and that is regularly descaling your coffee machine.

Now, you want to do this every 100 pots or so.

A nice way to remember this is to use a box of 100 filters.

So when you run out of filters, it's time to descale.

And we do not recommend using vinegar to descale.

A lot of folks talk about this, but it's actually corrosive, so it's not gonna do your machine any favors.

We recommend using a dedicated descaling product like I have right here.

And these are fantastic and super simple.

You basically just run a full pot with one of them through the machine, run two pots after to rinse it out, and you're good to go.

This will help make your machine last for years to come.

-The other thing we often hear from people -- "How do I get my baking sheets shiny again?"

-I love the answer to this one.

Don't worry about it.

This is actually my pan from home, and I'm proud of this gorgeous color on here.

What darkens it over time is oil getting cooked onto the surface.

And we found this actually makes your pan work better.

-Yeah, we actually did this test where we made the same food on a darkened pan and on a shiny new pan.

That darkened pan made the browning deeper and it worked faster.

-Just make sure to keep an eye on it, 'cause your food will cook a little faster in a dark pan.

-Stand mixers, they're expensive, so it's upsetting if anything goes wrong.

-First of all, you might see some oil dripping out of your machine, or you might hear the gears running a little bit louder.

That's because the gear and the motor are typically housed up in the head of the machine, and if you don't use it, the oil that's there to lubricate everything can actually drip out.

But there's a simple solve here.

You just have to use it.

And you don't even have to make anything.

You just have to run it for a couple minutes every two months or so to make sure that oil gets incorporated back up into the gears.

-Yeah, and don't worry.

The oil is actually food-safe.

But it's yucky.

You don't want to see it.

-It's not gonna taste good.

-No.

You want it up in the gears where it's supposed to be.

The other problem we often see is that food stops mixing very well.

You'll see food stuck to the bowl sides and bottom, and the mixer is not reaching them.

That's because over time, the adjustment of the height between the tool and the bowl will get a little bit out of whack.

Now, some machines, like this one from KitchenAid and a few other brands, allow you to adjust this.

Open it up, and there is a screw right here in the neck that you can turn.

Just go a quarter turn, put the paddle in the mixer, and then toss in a dime, because it's exactly 1/16 of an inch, and that is the distance you're looking for.

Put that right in the bowl.

Run the mixer with the paddle, and on each full revolution, it should scoot that dime about an inch, and that is the right distance.

-Alright, next up, we love wood in the kitchen -- cutting boards, wooden spoons.

But it can have some problems.

-Yeah, I mean, you have to remember, wood is a natural material.

Like your skin, it needs moisturizer.

It needs to be able to be protected and to stay intact.

You don't ever want to leave your wooden tools or your wooden cutting board wet.

You always want to dry them after you wash them, and you want to store them in a place where there's good air circulation.

-Luckily enough, there's a quick solve here -- a little bit of regular maintenance with a food-safe mineral oil.

So all you do when you notice your spoon, for example, getting a little dry, a little ashy, rub it all over with mineral oil, and you're good to go.

This will help make your tools last much longer.

-Next, pizza stones.

People always ask us, "It looks so dirty and blotchy.

Is it wrecked?"

-Much like a 14-year-old's face, it's natural that it's blotchy.

Now, don't worry about it.

This is a ceramic pizza stone.

This means it will suck up moisture and soap, and if you heat your stone, it can actually crack it if there's moisture left inside there.

And it can even make your food taste soapy.

-The only thing you need to do is get something to scrape with and scrape off any food that's burned on.

Once you've got that off, brush it off, and that's all you need to do.

So with these tips and tricks, we hope you'll keep your kitchen gear in top shape.

-Head to our website for full details.

♪♪ -When slavery was abolished in Jamaica in the 1800s, laborers from China were brought in to work the sugar plantations, and the resulting blend of cuisines can be found in many local dishes, including Jamaican pepper steak, which Elle's gonna show us how to make today.

-That's right, and the framework for this beef and bell pepper stir-fry is classically Chinese.

It's strips of meat and colorful vegetables cooked fast.

-Mm-hmm.

-Right.

However, we've kind of tweaked the flavor profile a little bit to make it unmistakably Jamaican.

-So a little spicy.

-That's right.

And we're gonna start with that spice, the Jamaican allspice... -Mm-hmm.

-...one of the most popular spices of Jamaica.

I'm gonna start with 1 teaspoon.

And you can buy this ground.

But for this recipe, it's better to grind it yourself so that you can really preserve that distinct flavor.

What's very interesting about the allspice pepper, or as they call it, alligator pepper... -Mm-hmm.

-...it's not spicy at all.

-Mnh-mnh.

-It's warm.

-It's fruity.

-Yes, but not hot.

Alright, ooh, that's ready.

Since this dish really has two components, beef and peppers, it's important to choose the best cut of beef.

For this recipe, you can either use a strip steak or a flank steak.

-Mm-hmm.

Okay.

-This is a 1 1/4-pound strip steak, right?

And I'm just gonna trim any little excess fat off of here.

I don't want to take too much meat, so I'm gonna be very careful.

-That is a gorgeous strip steak there.

-Gorgeous, gorgeous, and super tender.

So I'm gonna cut this into quarter-inch slices.

And I'm stacking it to make my strips easier to cut.

And we're also gonna cut it into quarter-inch strips.

-Oh, they're gonna be the same shape as the pepper.

-Yes.

Uniform cooking, right?

-Mm-hmm.

-If everything is shaped the same, it cooks at the same rate.

There we go.

All done.

I'm gonna add 1/4 teaspoon of baking soda... and a tablespoon of water.

What this does is it adjusts the meat's pH balance.

Right?

-Mm-hmm.

-It makes it more succulent when cooking.

-That's right.

It makes it able to hold on to moisture as it cooks, so it turns out juicier.

-So, this only needs five minutes.

I'm gonna wash my hands, and we can continue on with the cooking.

Okay, so we've gotten to the most important two parts... -Alright.

-...of this Jamaican pepper steak -- the sauce and the marinade.

We're gonna start by making the sauce.

And we have here 2 cups of beef broth.

-Mm-hmm.

-To it I'm gonna add 2 tablespoons of Worcestershire sauce.

-Alright.

-Right?

2 tablespoons of oyster sauce.

We have a teaspoon of packed brown sugar.

And 1 tablespoon of cornstarch here.

-Mm-hmm.

-I think all good gravies have a cornstarch, right?

1/2 teaspoon of garlic powder.

1/2 teaspoon of onion powder.

And 1/2 teaspoon of black pepper.

-Okay.

-Okay?

Like pepper on pepper on pepper, right?

Yeah, it is a lot of sauce, but it's gonna cook down.

-Mm-hmm.

-It's gonna turn into gravy.

So it'll definitely get thicker.

-Yeah.

Nice.

-Alright.

So we have that all set.

Now we need to marinate the meat.

I'm gonna add 1 teaspoon of cornstarch.

A tablespoon of dark soy sauce.

1/2 teaspoon of salt.

And 1/2 teaspoon of pepper.

So this is basically traditional Chinese velveting.

And this is gonna make the meat more tender, more succulent when we cook it.

-Mm-hmm.

Yeah, so as that little bit of cornstarch surrounds each piece of meat, it's like a little protective layer... -Yeah.

-...against the heat of the pan.

So the meat stays nice and tender.

-That's right.

Alright.

Our beef is in the marinade.

I'm just gonna put it in the fridge for an hour.

But you can put it in there for up to two hours.

Julia, I brought you a gift.

-This is very cool.

-I know, right?

This is a traditional Caribbean Dutch pot.

-Mm-hmm.

-You can find it on any island, also the island of Brooklyn, right, where I got this one.

-Uh-huh.

-And it's commonly used in many Caribbean homes.

But if you don't have a Dutch pot, it's perfectly fine.

We're gonna use a nonstick skillet.

And in this skillet, I have 2 teaspoons of vegetable oil.

And we're gonna turn this heat up really high.

We want this to be smoking, ripping hot.

That's the best way to go for stir-fry.

It's a quick cook.

It's really important when you're stir-frying that your meat sears and not steams.

So we're not gonna overcrowd this pan.

We're gonna cook this meat in batches.

So we'll do two batches.

That looks about right, about half.

Yeah?

-Yeah.

-And make sure it's all in an even layer in the pan.

Once I get them all even in the pan, I'm just gonna let it cook undisturbed for about a minute.

That's how we're gonna get that good sear.

Alright, it's been about a minute.

I'm gonna give it a stir.

Oh, good.

Good.

-Mmm!

-Look at that beautiful sear.

-Look at that browning.

-Yeah.

-Again, the baking soda helps with that, too.

-Alright, so I'm just gonna stir this just to get the browning on the other sides.

Okay, so we're gonna cook it for a minute on the second side also.

Alright, that looks great.

I'm just gonna transfer this to our empty bowl.

And we're gonna repeat the same step with the second batch.

Alright, it's been a minute on each side.

-Mmm!

-We're gonna get it off the heat, into the bowl with our other meats.

And we have some delicious dark rum here to deglaze our pan.

-Ooh!

-That was 2 tablespoons of dark rum.

-Definitely want to do that off the heat, or else you might see some flames.

-Alright.

Okay, so I'm gonna return this pan to medium-high heat and add 2 teaspoons of vegetable oil.

That's kind of the formula all the way through here.

And we're gonna start cooking our peppers.

We want these peppers to be charred but we still want them to be tender.

-Okay.

-Right?

So not to overcook it.

Okay, so we're gonna start with our green peppers.

And this is a half a green pepper, half of a red pepper... -Mmm!

-...sliced about a quarter of an inch, just like our meat, and half of a yellow pepper.

There we go.

Alright.

So the same method to get the char on the meat we're gonna do with the peppers.

As many flat to the surface of the pan as possible.

And then give it a stir.

And that should take about two to three minutes.

Alright, these look good.

Beautiful char.

-Mm-hmm.

-Still very tender.

I'm just gonna add them to the bowl with our beef.

I really love this recipe because it tells an immigration story and the fusion of two really beautiful cultures.

This is where the Jamaican and Chinese fusion comes in, right?

So I'm gonna add to our pan another 2 teaspoons of oil.

And we're gonna add three scallions, cut into two-inch pieces.

All we want is for them to get spotty brown.

We also want them to be a little tender, as well.

And that'll just take one to two minutes.

Alright, so to this I'm gonna add five sliced cloves of garlic... the allspice berries that we ground, also known as the Jamaican pepper.

And we have 1/2 teaspoon of ginger here.

1/2 teaspoon of minced thyme.

And for more pepper, 1/2 teaspoon of Scotch bonnet.

-Mmm!

There's the spice.

-Oh, yeah.

That smells proper, right?

-[ Laughs ] -That's all the goodness of Jamaican spices and Chinese spices that we really, really love.

-That allspice just is so fragrant.

-Very fragrant.

Alright, that smells good.

So I'm gonna add it to the bowl, beef and peppers.

So this is the gravy mixture we made earlier.

I'm just gonna whisk it.

-'Cause that cornstarch can settle to the bottom of the bowl.

-That's right.

Alright, and I'm gonna go right into the pan.

So I'm gonna reduce the heat to medium here.

And we're gonna let this cook for about four to six minutes.

We'll know that it's gravy when the spatula leaves a trail in the pan and then it covers up pretty quickly.

Alright, so it's been four minutes, and we have made gravy.

Look at this.

-That is gorgeous.

-See how quickly that fills in that trail there?

-Mmm!

-Oh, man.

-Perfect.

-It's perfect.

Wait until we get the peppers and the beef in there.

There we go.

-Alright.

-Alright, so this really just needs to be in here for a minute.

-Mm-hmm.

-It's just gonna warm it through, right?

Just a minute.

-My mouth is watering.

-Oh, yeah.

-[ Laughs ] Gorgeous.

-As it should be.

We earned it.

It's gorgeous.

Alright, let's get it into our serving dish.

-Alright, get it out of that pan.

-Yeah.

We're so close to eating.

I'm so excited.

Make sure you get a good bit of peppers and scallions and beef.

-Oh, thank you.

-So I have some rice here.

There we go.

-Oh, yeah, right on the rice.

-Right.

And most importantly, this gravy that we worked so hard for.

-This is just gorgeous.

-And it smells amazing.

-It does.

-Very excited to eat this.

-[ Chuckles ] -Alright.

-Oh, I'm going right in.

Mmm!

Mm-hmm.

That gravy, especially those freshly ground allspice berries.

You can really taste it.

-Yes.

-What a difference freshly grinding them makes.

-Well, that's the thing that makes it Jamaican.

-The steak is so tender and also has great flavor 'cause it was marinated with a little of the Worcestershire sauce.

-Mm-hmm.

Yes, yes.

And that velveting made sure that it was juicy even after being fried, right?

-Mm-hmm.

This is delicious, Elle.

Thank you for showing me how to make it.

-Thank you.

It's the best of both worlds.

-It is.

If you want to make this classic Jamaican dish, start by coarsely grinding your own allspice berries, slice up boneless strip steak, and let it sit with baking soda before marinating, and finally, cook the beef and vegetables in batches.

From "America's Test Kitchen," a delicious recipe for Jamaican pepper steak.

You can get this recipe and all the recipes from this season, along with select episodes and our product reviews at our website, americastestkitchen.com/tv.

Ooh!

-Yeah.

-Visit our website, where you can sign up for our free e-mail newsletter for even more of the recipes and stories you love from all of our cast and cooks -- americastestkitchen.com/tv.

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