By Guy Crosby et al.
Master 50 uncomplicated strategies to make sure luck within the kitchen.
release a life of profitable cooking with this groundbreaking new quantity from the editors of Cook's Illustrated, the journal that positioned foodstuff technology at the map. geared up round 50 center ideas our try out chefs use to enhance foolproof recipes, The technological know-how of excellent Cooking is a thorough new method of instructing the basics of the kitchen. Fifty exact experiments from the try out kitchen deliver the technological know-how to lifestyles, and greater than four hundred landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, vintage Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate all of the uncomplicated ideas at paintings. those experiments diversity from easy to playful to cutting edge - displaying you why you want to fold (versus stir) batter for chewy muffins, why you whip egg whites with sugar, and why the straightforward addition of salt could make meat juicy. a life of adventure is not the prerequisite for turning into an excellent cook dinner; wisdom is. reflect on this as an owner's handbook to your kitchen.
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Additional resources for The Science of Good Cooking
Sample text
S. and metric measures. Cooks using our recipes outside of the United States should also be aware that key ingredients are not always the same. Flour milled in the United Kingdom and elsewhere will feel and taste different from flour milled in the United States. We recommend that all cooks, especially those using ingredients purchased outside of the United States, rely on their instincts when making our recipes. Refer to the visual cues provided. If the bread dough hasn’t “come together in a ball,” as described, you may need to add more flour—even if the recipe doesn’t tell you so.
We actually ran this experiment with two 2-pound bottom round steaks, each 1½ inches thick. One steak was taken straight from the refrigerator to be cooked; it was 40 degrees when it went onto the grill and took 22 minutes to reach the desired internal temperature of 120 degrees. The second steak was wrapped in plastic and warmed in a bucket of water for one hour, until it was 70 degrees. When this steak was grilled, it took just 13 minutes to reach the same desired internal temperature of 120 degrees.
Copyright © 2012 by the Editors at America’s Test Kitchen All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. America’s Test Kitchen 17 Station Street, Brookline, MA 02445 Library of Congress Cataloging-in-Publication Data The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen/ the editors at America’s Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne.