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Fine Cooking

Fine Cooking Winter 2005 No.68

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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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United States
Meredith Corporation
R 144,93
R 434,51
6 Issues

in this issue

6 min.
"aha!" moments in baking

We love putting together this special issue of Holiday Baking, and no, it ' s not because of all that cookie and cake tasting we do down at the test kitchen. (We ' ll admit though, we did get a little carried away with testing the caramel corn in this issue. The recipe worked great the first time, but it was so deliciously addicting that we tested it again … and again … just to make sure, you know.) No, the reason it ' s so much fun to work on this issue is that we pick up a lot of little gems from our amazing baking authors. Sometimes we forget how much science is involved in baking, and how a little knowledge can make your results so much better…

3 min.

Nicole Rees ("Simple Snack Cakes:' p. 42, " Food Science:' p. 32) is a cake wizard and all-around baking expert, which made her the perfect person to answer all of our cookie questions. She's the co-author of Understanding Baking, a book on the science and technique of baking, as well as its companion recipe book, The Baker's Manual. She lives in Portland, Oregon. After earning a culinary degree in 1 994, Karen DeMasco ("Caramel Popcorn:' p. 47) trained in the pastry kitchens of several top New York City restaurants, including Gramercy Tavern, where she worked under Claudia Fleming. In 200 1, chef Tom Colicchio tapped Karen to become pastry chef of his restaurant Craft, and she's now in charge of desserts at Craftbar and 'wichcraft as well. Karen's technique is refined…

5 min.
a sensational european pairing

Although our traditional American holiday repertoire lacks chocolate cook i e s, I found many while living in Europe, where each region has its own unique holiday specialtie s. M ost of my favorites come from Ge rmany, Austria, Italy, and Switzerland, and their chocolate cookies often include hazelnuts. The sophisticated chocolate-glazed chocolate and hazelnut cookies on p. 18 are proof of just how appealing this flavor pairing can be. I nspire d by several German recipes and a Swiss cookie called Brunsli, these cookies are rich and bittersweet, not only from dark chocolate and cocoa powder, but from espresso powder, which deepens and enriches the other flavors. You can use semisweet or bittersweet chocolate in this recipe, although many brands of semisweet chocolate will produce a slightly milder, sweeter cookie,…

3 min.
baker's pantry

Sugars in stylish hues We were enticed by the sophisticated color palette of these decorating sugars, which come in shades like marigold, raspberry, periwinkle, and sunflower. The secret to their elegant hues? They're created with vegetable juices and other natural colorants, instead of artificial dyes. India Tree Nature's Colors decorating sugars, $3.99 to $4.99 for 3.5-ounce jars, at ChefShop.com (877-337-2491). Deeper, darker cocoa powder We put this black cocoa to the test by adding it to brownie recipes, and we were impressed by the results. The cocoa produced an exceptionally dark, chocolatey color and a deep, rich flavor. Be sure to use black cocoa n combination with natural or Dutch-processed cocoa; using the black version solo will flavor your cakes and cookies too strongly. Black cocoa powder, $5.50 for 1 pound, at King…

11 min.
for tang and tenderness, bake with buttermilk

If you want pancakes that rise and rise and rise on the griddle, use buttermilk. If you want biscuits that are rich and flaky, make them with buttermilk. For pound cake with a moist crumb and a tangy edge, choose buttermilk. What's the one ingredient with an almost magical ability to improve muffins, quick breads, scones, and more? You guessed it: Buttermilk! Buttermilk owes its success as a baking ingredient to its acidity. It's not nearly as sour as lemon juice or vinegar, of course, but the milder lactic acid present in buttermilk makes it a real boon to bakers. A slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten; it also prevents cherries and walnuts from acquiring a blue tinge in…

7 min.
questions for the cookie docto

question: I always use the same reci p e fo r my chocolate-chip coo kies, but someti mes they tu rn out soft and chewy, and oth er ti mes they' re crisp an d flat. Why? answer: In chocolate-chip cookies, as in all cookies, the chemistty of each ingredient has a huge effect on the end result, so several factors could contribute to your inconsistent results. But I can probably diagnose your cookie's ailment by asking you three questions: Are you positive you use the same amount of flour in every batch? Are your ingredients at the same temperature evety time? Do you always use the exact same ingredients? The number-one reason cookies differ from batch to batch is incons istent measuring of the flour. Depending on how lightly you spoon…