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Food & Wine
Fine Cooking

Fine Cooking

Winter 2003 No.54

Fine Cooking offers knowledge and inspiration for passionate cooks. The November/December 2020 issue contains recipes featuring seasonal ingredients such as pomegranates, root vegetables, and cool-weather greens, plus easy weeknight dishes for a busy holiday season. Other special sections include three perfect turkeys for Thanksgiving—from a classic brined bird to an asado-style spatchcocked turkey, to soy-miso-glazed breasts—a classic Christmas menu, and a selection of beautiful maple desserts. Every issue of Fine Cooking includes numerous unique and delicious recipes as well as helpful tips and guidelines to ensure that each recipe you try at home turns out as beautiful and tasty as it appears in the magazine photos.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
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6 Issues

in this issue

2 min.
contributors

ELAINE KHOSROVA ("Holiday Cookies;' p. 18G) is a trained pastry chef and a former food editor for Country Living and other national magazines. Her past cookie projects include baking and decorating enough cookies to cover a 1 2-foot-tall Christmas tree. "I had a mean cramp in my hand, but the tree looked delicious;' Elaine reports. Now a food writer and recipe developer living in New York's Hudson Valley, she also creates custom wedding cakes. JOANNE CHANG ("Ingredients; p. 2 2) uses butter, vanilla, and brown sugar to bake up irresistible sweets six days a week (she takes Sundays off) at her bakery and cafe, Flour, in Boston's South End. Before opening her bakery last year, she worked as a pastry chef for an impressive lineup of restaurants and bakeries, including Rialto…

2 min.
welcome to our first holiday baking issue

In late July, when it was 95 degrees for days here in Connecticut, I walked into the test kitchen to find an amazing sight: On every last horizontal surface were trays and trays and trays of Christmas cookies: all the decorated sugar cookies, bar cookies, slice-and-bakes, shaped cookies, and drop cookies from our fabulous eight-page foldout in this issue, plus gorgeous biscotti, cute meringue kisses, and even a few cocoa-dusted truffles. As an avid cookie muncher, I thought, "Nirvana, " until Steve, our art director, issued a terse warning: "Don't eat a single cookie. You never know which ones will be perfect for the cover photo." So there they sat, as we photographed them for the cover, the foldout, the feature stories, until the scene was no longer tempting but frankly,…

1 min.
simple steps for successful meringues

Before you start, remember two important things. First, your bowl and beater should be impeccably clean. Any speck of grease will keep the egg whites from expanding properly. A quick rinse with a little white vinegar and some water will do the trick. Be sure to dry the equipment well. Second, your ingredients should be at room temperature to get the best volume out of your meringue. Since it's easier to separate whites from yolks when they're cold, go ahead and separate your eggs straight out of the refrigerator. Then let your whites warm to room temperature in a bowl, or put the bowl over warm water to speed the process. One note: Don't try to make meringues on a very humid day. The humidity can prevent the meringues from ever…

3 min.
meringue cookies

I first learned to make meringues in Paris some twenty years ago. And while I've modified the recipe somewhat, it's still one I use often. I love whipping egg whites and sugar into billowy clouds that bake into lighter-than-air crisp confections. I can pipe different shapes and add flavorings as I please, and I can keep the meringues for weeks in airtight containers. To make a meringue, I use about twice as much sugar as egg whites. That may seem like a lot of sugar, but you need it to stabilize the whites and give them structure. During long baking at a low temperature, the water in the meringue slowly evaporates, leaving the cookie light and crisp all the way through. For the best texture and the lightest meringue, I use…

1 min.
piping meringue shapes

After filling your pastry bag, you're ready to pipe and bake. To pipe, squeeze gently with the hand that holds the top of the bag. Use your other hand to guide the tip. Practice piping on a sheet of parchment, and then line baking sheets with parchment and pipe shapes u ntil you've used a l l the meringue. This meringue makes lovely l ittle cookies in a variety of sizes and shapes. Don't worry if the shapes aren't perfectbake them all anyway; they'll be delicious. If you're aiming for consistency, use a template and a pencil to draw circles or other shapes on the parchment to guide your piping. Kisses Hold the bag perpendicular to the pan and squeeze gen tly from the top of the bag. Lift the bag straight…

5 min.
electronic kitchen scales

Owning a kitchen scale is taking a giant step in the direction of becoming a better cook. Measuring by weight is far more exact than measuring by volume (i. e., with measuring cups). This kind of precision makes all the difference when it comes to baking, which is as much a science as it is an art. (All Fine Cooking baking recipes list critical dry ingredients by both weight and volume.) There are two types of kitchen scales, mechanical and electronic. Because electronic scales tend to be more accurate (and more user- and storage-friendly), we focused our product evaluation on this type. We tested for accuracy using standardized weights ranging from 10 to 1,000 grams. In the end, our choices came down to accuracy first, as well as function and design…