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category_outlined / Food & Wine
Cook's IllustratedCook's Illustrated

Cook's Illustrated

March/April 2019

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

Country:
United States
Language:
English
Publisher:
Boston Common Press, LP
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6 Issues

IN THIS ISSUE

access_time2 min.
why we crush

Dan Souza My dad is pragmatic, humble, and massively talented with anything related to woodwork and construction—a true carpenter by birth, if not profession. Now that I’ve settled into my own hands-on craft, cooking, I especially enjoy when our paths cross. We talk about knife sharpening, the best wood for cutting boards, and controversial topics such as when rasp-style graters shifted from the business of filing wood to grating Parmesan. My dad likes to say that the kitchen steals most of its best tricks from the woodshop. I can’t really argue with him—it’s pretty hard to cut T-bone steaks without...

access_time3 min.
quick tips

Easy Way to Remove Solids from Stock When Julia Weinberg of Ann Arbor, Mich., is making homemade chicken stock, she places the chicken bones and vegetable scraps in a large pasta pot with an insert. After it has simmered for 1 to 2 hours, she just removes the insert to discard the solids.Fresh Brownies in a Flash Jason Nachowicz of Elgin, Ill., bakes brownies by lining the pan with an aluminum foil sling for easy removal, per our recipe instructions. The sling also makes it easy to freeze the brownie batter before baking it. After pouring the batter into the foil-lined pan,...

access_time7 min.
how to braise chicken parts

Remember the Corn Flakes slogan that Kellogg’s ran in the late ’80s, “Taste them again for the first time”? This braising story is my culinary equivalent of that campaign—a pitch to rediscover an old classic. I recently spent some time reacquainting myself with the basic tenets of braising chicken parts—both white and dark meat—and learned several ways to make a good dish a whole lot better. Before we dig in, a refresher on what exactly braising is and why it’s an ideal way to cook chicken: It involves browning food and then partially covering it with liquid in a lidded pot...

access_time1 min.
secrets to perfectly braised chicken parts

BRINE CHICKEN We brine all the chicken pieces for 30-minutes and then pat them dry.BROWN (MOST OF) SKIN We sear the skin on all the pieces except the tapered breast pieces (the most prone to drying out) to create a flavorful fond.GIVE DARK MEAT HEAD START The long-cooking thighs and legs (with the skin left on) go into the braising liquid first.ADD THICK, THEN THIN, PARTS OF BREASTS We add the thicker broad pieces first since the thinner tapered pieces need less time to cook.FINISH IN OVEN We transfer the pot to the oven, where the chicken cooks evenly and gently until the breasts register...

access_time1 min.
for more equal parts, don’t cut down the middle

We halve our chicken breasts so we can cook the thinner tapered ends for less time. To help even out the difference between the tapered end and the thicker broad end, we cut each split breast closer to the broad end, creating pieces of near equal mass, not equal length. ■...

access_time1 min.
how to fold dough

Instead of kneading the dough, our recipe calls for folding it in on itself, letting it rest, and then folding and letting it rest again. This allows gluten to develop. Here’s how we do it. 1. Grasp section of dough with your wet fingertips and gently lift. 2. Place edge down in middle of dough. Rotate bowl 90 degrees and repeat for total of 6 turns.(PHOTOGRAPHY: DANIEL J. VAN ACKERE) ■...

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