Cocina y Vinos
Cook'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."

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United States
Boston Common Press, LP
USD 19.99
6 Números

en este número

2 min.
why we crush

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 a band saw. Over the years my dad has tried to teach me a great deal about how to build, fix, and assemble the material things in life. He’s an excellent teacher because…

3 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, he moves it to the freezer until the batter is solid. He then transfers the frozen batter in the sling to a zipper-lock bag. The next time guests arrive, he…

7 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 and simmering it gently until the meat is tender. As it simmers, the cooking liquid takes on the meat’s flavor to create a luxurious, deeply savory sauce that you spoon…

1 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 160 to 165 degrees.…

11 min.
pizza al taglio

In a small, unassuming pizzeria in a shopping plaza on the outskirts of Rome, I ate the greatest slice of pizza I’ve ever had. It was rectangular, about ¾ inch high, slicked with a nearly imperceptible varnish of tomato sauce, and topped with soppressata, oozy provolone and mozzarella cheeses, and paper-thin slices of potato. The sauce, soppressata, and cheeses combined for a salty-savory punch, and the potatoes—not something I would normally think to include on pizza—were lightly crisped, browned, and curled at the edges. But the best part of this pizza was the crust: full of irregularly sized holes, tender and chewy in equal measure, with an audibly crisp yet delicate bottom and a yeasty, tangy, complex flavor. This memorable slice turned out to be a Roman invention known as pizza…

1 min.
hand versus machine

With most pizza dough, kneading in a stand mixer or food processor is an efficient way to develop gluten, the network of protein strands that gives bread structure. But for our pizza al taglio dough, we follow tradition, using a series of rests and two sets of folds to create structure. These folds—and the rests before, during, and after folding—are actually more effective at building gluten in this very wet dough than kneading continuously in a stand mixer and then letting the dough rest for a similar total time. The rests give enzymes in the dough time to snip gluten strands into smaller pieces that line up more easily and form cross-links. While the folds build on this activity by laying the nascent sheets of gluten on top of each…