Cook's Country June - July 2016

Cook's Country magazine is dedicated to honest-to-goodness American home cooking, offering quick, easy and satisfying meals that don't take hours to put on the table. Every recipe we publish has been tested and retested 20, 30, sometimes 50 times until we come up with a recipe that will work the first time and every time you make it. And each issue of Cook's Country is 100% ADVERTISING FREE, so you get unbiased and objective information on every page.

国家:
United States
语言:
English
出版商:
Boston Common Press, LP
出版周期:
Bimonthly
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6 期号

本期

1
letter from the editor

WHAT KEEPS US going here in the test kitchen, besides the unending intake of calories, is the pervasive sense that everything we think we know for sure is up for reconsideration, retesting, revision, and refinement. Take, for example, our recipe for Grilled Bourbon Steaks on page 11 of this issue. When this idea first came up for discussion, most of us dismissed it as nonsense. After all, we’ve grilled thousands of steaks over the years with excellent results. Why would we take something so perfect and simple as a grilled rib eye and clobber it with a boozy, potentially cloying marinade? Balderdash. But our executive food editor, Bryan Roof, saw possibility. With photographer Steve Klise in tow, Roof made a beeline for Jesse’s Restaurant in Magnolia Springs, Alabama, 1,500 miles away from…

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6
ask cook’s country

Basting Brush Blues I saw a chef on TV basting meat on the grill with a brush made of herb bunches tied to a wooden spoon. It looked cool, but does this actually add flavor? Meg Haber, Lexington, Ky. To test the effectiveness of a homemade herb brush, we put one together by tying bunches of parsley, sage, rosemary, and thyme to the handle of a wooden spoon using kitchen twine. We brushed butter onto chicken breasts and flank steaks as we grilled them using both the herb brush and a regular silicone basting brush; we also cooked a third sample of each that we didn’t baste but instead sauced with herb butter when it came off the grill. Most tasters could detect only a slight herb presence in the chicken basted with…

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3
kitchen shortcuts

EASY TRICK Quicker Whipper Peggy First, Bethesda, Md. My family loves homemade whipped cream on just about anything, but a full batch is usually too much, and my mixer doesn’t do a good job with small amounts. I discovered that I could easily whip cream with my immersion blender. I put about 1 cup of cream in a 4-cup glass measuring cup (a quart takeout container works well, too), add sugar and vanilla, and blend for 30 to 45 seconds. Perfect whipped cream, every time. TIDY TIP Stuck on You Danny Davis, Raleigh, N.C. To help keep things organized and handy in my kitchen, I glued small magnets to my spice containers. Then I affixed a small metal baking sheet to the inside of my pantry door; I stick all the containers on the sheet, where they…

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1
bigger in texas

The drive through Texas Hill Country to the town of Llano is desolately beautiful, with long stretches of dusty dirt broken up by patches of electric-green shrubs and stout trees. The weathered roads are wide, though traffic rarely comes. I turn into the parking lot of Cooper’s Old Time Pit Bar-B-Que, a boxy crimson building that’s impossible to miss. I nearly walk right past the line that’s formed at the door before a young man in a camo hat and a soot-blackened apron calls me back to ask what I’ll have. He grabs a plastic lunch tray and lines it with butcher paper as I mull over my choices: barky brisket, slabs of mahogany ribs, giant pork chops. He loads my tray with a slice of this, a link of that, and…

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5
texas thick-cut smoked pork chops

COOPER’S OLD TIME Pit Bar-BQue in Llano, Texas (see “On the Road”), is famous for the “Big Chop,” a massive, 2-inch-thick bone-in pork rib chop seasoned and grilled over mesquite coals before being dunked into a pungent sauce. Pork chops tend to dry out on the grill, so to prevent this in my recipe, I turned to brining( soaking meat in a saltwater solution). The dissolved salt is drawn into the meat by diffusion, seasoning it and helping it stay juicy. After a few tests, I knew that a simple saltwater brine was helping keep the meat tender and moist, but I noticed that I was no longer getting much browning on the exterior of the chops. Since sugar helps promote browning, I added 3 tablespoons to the brine. After I had…

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3
grilled broccoli

STEAMING, SAUTÉING, OR microwaving broccoli is fine, but if you want vivid green florets with flavorful charred accents, you can’t beat the grill. Peeling the stalks with a vegetable peeler is key to avoid toughness. I cut the head into spears with 3- to 4-inchwide florets and ½- to ¾-inch-thick stems: small enough to cook through but large enough to grill easily. But even after carefully cutting it this way, I couldn’t get the broccoli cooked through before it burned. I’d need to precook it. I tried blanching, microwaving, and steaming, and the latter proved best. But could I steam on the grill? Yes, by using foil “hobo packs.” I tossed the spears in an oil mixture, divided them evenly between two sheets of foil, and wrapped them up. Flipping the packs halfway…

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