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Cook's IllustratedCook's Illustrated

Cook's Illustrated July/August 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."

United States
Boston Common Press, LP
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6 Issues


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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 Manager Tim McQuinn Assistant Test Cooks, Photo Team Sarah Ewald, Jacqueline Gochenouer, Eric Haessler Senior Copy Editor Jill Campbell Copy Editors Christine Campbell, 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 Riddley Gemperlein-Schirm, Carolyn Grillo, Emily Phares Creative Director John Torres Design Director Greg Galvan Photography Director Julie Cote Associate Art Director Maggie Edgar Senior Staff Photographer Daniel J. van Ackere Staff Photographers Steve…

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red state

One cool summer evening in 2005, I found myself sitting by a small campfire and holding a thin metal rod with a forked end. Skewered onto the prongs was a hunk of slab bacon scored at intervals down to the rind and heavily coated with paprika. My charge was simple: Hold the bacon over the fire until its fat started to render, dab the fat onto a thick slice of country bread, and repeat. Eventually, the bacon turned crispy and the bread became saturated. I then topped my bread with slices of raw onion, radish, and the crispy bacon. To my mind, it was—and stil is—the world’s finest open-faced sandwich. Making it took a while, and that was just the point. As I pressed the sizzling bacon into the bread, flooding…

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quick tips

Skinning Chickpeas To quickly remove chickpea skins when making hummus, Kristine Lukasik of New Hampton, N.Y., gently rubs skin-on chickpeas between her hands in a bowl of water. The beans sink to the bottom while the skins float to the top, so she can easily rake the skins away with her fingers. Water Balloon Ice Packs Deborah Palmer of Carmichael, Calif., makes homemade ice packs by freezing water balloons; the size of the ice packs can be adjusted by filling the balloons with more or less water. Hanging Herbs to Dry Louise Gudac of Talladega, Ala., dries herbs by suspending them from clothes hanger clips, each of which can hold two or three sprigs. Reminder to Salt Bread Dough Some bread recipes call for letting the dough rest briefly before adding salt—a technique called autolyse. Doug Thomas…

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a griller’s toolbox

DIRECT HEAT How it works: When the food is placed directly over the heat, the searing-hot cooking grate creates char marks that impart a range of smoky, earthy, and even sweet flavors. In addition, meat juices and rendered fat can drip onto the coals, where they break down and vaporize (and sometimes create small flare-ups), and then condense on the food, adding more grill flavor. INDIRECT HEAT How it works: Placing food over a cooler zone—not directly over the heat—cooks it gently so that the outside doesn’t burn before the inside finishes cooking. Note that cooking only over indirect heat and without smoke will yield little grill flavor. SMOKE How it works: Wood—either large chunks or chips wrapped in foil—that’s placed in the fire will not ignite due to limited airflow. Instead, it will smoke,…

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easy grill-roasted whole chicken

Like so many of our readers, I love a simple roast chicken that tastes of nothing but concentrated chicken-y goodness. Our most popular chicken recipe, Weeknight Roast Chicken (September/October 2011), accomplishesexactly that—and with a method that couldn’t be easier. There’s no brining, no salting, no knife work, and no dirtying of dishes required. I wanted to create an equally simple method for the grill, and as with the Weeknight Roast Chicken recipe, pretreatments and extensive prep work were off the table. So were rubs, marinades, and sauces. But I did want the bird to taste of the grill—not so much as to overpower the clean chicken flavor, but enough that you could tell that it had been cooked over coals. Be Direct There are two main ways to achieve grill flavor. You can…

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how to carve a whole chicken

1. Cut chicken where leg meets breast, holding knife close to leg quarter to keep plenty of skin covering breast. 2. Pull leg quarter away from breast while pushing up on joint. Cut through joint and skin to remove leg quarter. 3. Cut through joint that connects drumstick to thigh. Repeat steps 1 through 3 on second leg quarter 4. With cavity facing away from you, locate breastbone. Starting at cavity end of breast, cut just on center of breastbone. 5. Working from cavity end to neck end and using breastbone as guide, cut straight down along breastbone until you reach rib cage. 6. Insert your thumb into cut. Gently pull back breast to expose rib cage. Working from cavity end to neck end, cut breast from rib cage. As you cut, angle knife to…