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Cook's Illustrated

Cook's Illustrated

March/April 2020

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."

País:
United States
Língua:
English
Editora:
Boston Common Press, LP
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ASSINATURA
US$19,99
6 Edições

Nesta edição

2 minutos
cook's illustrated

EDITORIAL STAFF Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Managing Editor Todd Meier Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Andrew Janjigian, Lan Lam Senior Content Editor Kristina DeMichele Associate Editors Steve Dunn, Annie Petito Photo Team/Special Events Manager Tim McQuinn Lead Test Cook, Photo Team Eric Haessler Assistant Test Cooks, Photo Team Hannah Fenton, Jacqueline Gochenouer, Gina McCreadie, Christa West Copy Editors Christine Campbell, April Poole, Rachel Schowalter Senior Science Research Editor Paul Adams Executive Editors, Tastings & Testings Hannah Crowley, Lisa McManus Senior Editors, Tastings & Testings Lauren Savoie, Kate Shannon Associate Editor, Tastings & Testings Miye Bromberg Assistant Editors, Tastings & Testings Chase Brightwell, Riddley Gemperlein-Schirm, Carolyn Grillo, Emily Phares Creative Director John Torres Photography Director Julie Cote Art Director Jay Layman Associate Art Director Maggie…

2 minutos
going green

The phone on my desk beeped and lit up, and after a brief pause, the page came through: “I have spring pea salad in the general kitchen.” Associate Editor Annie Petito’s voice echoed through the office. She was developing a salad centered on the snap, snow, and English varieties that show up early in the season and are briefly but gloriously tender and sweet enough to be eaten raw. Spring on a platter was the goal, albeit a lofty one. I got up from my desk and headed to the kitchen. Entering the buzzy space, I walked past wide stainless-steel prep tables, rows of six-burner stovetops, dozens of wall ovens, busy test cooks, and experiments in progress. There were green beans charring in a skillet, pans of fudgy brownies cooling on…

3 minutos
quick tips

Reuse Pepper Mill to Grind Spices Anthony Rotolo of New York, N.Y., recycles peppercorn grinders with removable tops by using them to store and grind whole spices. After washing an empty grinder, he fills it with spices such as fennel seeds, coriander seeds, or cumin seeds. Measure Dough Thickness with Stacked Coins Connor Simpson of Madison, Wis., finds that most rulers have a gap between the bottom of the ruler and where the measurements begin that makes it tricky to measure dough. Instead, he washes a few coins and then stacks them beside rolled-out cookie or pastry dough to gauge thickness. Two stacked pennies are about ⅛ inch tall, and three nickels are about ¼ inch tall. Portable Ingredient Station Jeremy Doty of Phoenix, Ariz., stores frequently used ingredients—oil, salt, pepper, etc.—in an 8-inch square…

7 minutos
the easiest, cleanest way to sear steak

Searing steak on the grill is a pleasure. Outdoors, the smoke serves as ambiance and enticement to my guests, and the grill acts as a giant drip pan, requiring little cleanup beyond a quick postmeal scrub with a stiff brush. But stovetop searing inevitably causes smoke to billow and grease to splatter, so I rarely make a go of it. When I do, I use the reverse-sear method to cook the meat most of the way through in a low oven before pan searing so that the stovetop cooking can be brief. Still, that approach takes the better part of an hour and doesn’t entirely avoid the smoke and splatter. What I really wanted was the outcome of reverse searing, the speed of stovetop searing, and no mess. I wanted a fast,…

8 minutos
chicken schnitzel

Loosely defined, schnitzel is a piece of meat that’s been pounded thin, breaded, and fried—but frankly, that undersells it. This Austrian classic is more delicate than thicker, crunchier Japanese tonkatsu and more distinct than workaday Italian breaded cutlets such as Milanese and scaloppine. There’s an elegance to its svelte profile, and even more so to its unique crust: The crumb is particularly fine and closely packed, and instead of hugging the meat the way most breadings do, it puffs away from the cutlet as it fries, forming an airy, wrinkly shell that’s not at all greasy. Serving it with a squeeze of lemon and a bright-tasting salad accentuates its lightness. Done well, it manages to be both casual comfort food and dinner party fare. Austrians typically prepare schnitzel with veal or…

8 minutos
homemade mayo that keeps

If you’ve eaten homemade mayonnaise, you know that its custardy richness and delicate tang are clean and clear in a way the commercial stuff just isn’t. It lights up anything it touches—from egg or potato salad to lobster rolls to boiled artichokes to green goddess dressing—and is the only condiment worth slathering onto a BLT or high-summer tomato sandwich. It’s the preparation President Calvin Coolidge waxed nostalgic about (his Aunt Mary’s, specifically) to the Spokesman-Review and one that fascinated—and often stymied—Julia Child. British food writer Elizabeth David urged her readers to make “plenty of it” when hosting guests, since “this beautiful golden ointment-like sauce is really the pivot and raison d’être of the whole affair.” Homemade mayo lights up anything it touches—from egg or potato salad to a BLT. There are practical…