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Fine Cooking

Fine Cooking Tips & Techniques 2018

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

in this issue

1 min.
up your game

TAKE A GOOD LOOK INSIDE Fine Cooking’s dynamic test kitchen with this helpful collection of culinary tips and techniques. There’s something for everyone here, whether you’re a beginner (see advice for organization on p. 10), you’re seeking more advanced instruction (discover proper knife skills, p. 12), or you’re interested in a handy compilation of chef’s insights (find out how the pros peel garlic, p. 42). Once you’ve learned from our experts, put your new skills to the test with any of the dozens of delicious recipes here. Happy cooking! —The Fine Cooking Editors @finecooking @finecookingmag…

1 min.
on the web

VIDEO SERIES: There’s a Better Way Our video series shares brilliant why-didn’t-I-think-of-that tips from readers, authors, and FC editors. From a foolproof way to get pizza off the peel to how to rescue overwhipped cream, you’re sure to learn something new. Go to FineCooking.com/series/theres-a-better-way. Got your own tip to share? Email us at fc@taunton.com. 20 MORE RECIPES FOR YOUR REPERTOIRE Mastered the essential recipes starting on p. 70? Take your repertoire to the next level with 20 more classics, from Braised Osso Buco (aka “the world’s best make-ahead dish”) to Eggs Benedict to a towering chocolate layer cake, with the tips and details that ensure success. Get the recipes at FineCooking.com/repertoire-recipes. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are the same gorgeous issues you love but full of interactive extras like…

20 min.
master the basics

TECHNIQUE Mise en place Read your recipe from start to finish before you start cooking, and then take extra time at the beginning to chop vegetables correctly and measure spices (this is called mise en place). The more organized you are before you start, the better your outcome will be. Also, clean as you go. Staying organized with a clean workspace while you cook is less stressful, saves you time in the long run, and makes it easier to sit down and enjoy the meal without worrying about cleanup. TECHNIQUE Nick and peel an avocado The most nutritious part of an avocado is the dark-green layer closest to the tough skin. The best way to peel a ripe avocado to preserve that inner layer is to halve or quarter it lengthwise, remove the pit, and make…

5 min.
cooking rice

WE’VE COOKED RICE COUNTLESS TIMES and countless ways, but we still don’t always get it right. We’ve rinsed it, soaked it, simmered it in carefully measured liquid, and boiled it in a large pot of water. We’ve cooked it with and without a lid, tried all shapes and sizes of pans, and even invested in specially designed rice cookers. Sometimes each grain is tender yet chewy, separate, and fluffy. Other times, the grains just clump together. So how do we get our rice to behave and turn out exactly how we want it? Well, we’ve found the secret. Cooking rice perfectly is simply a matter of choosing the right variety and the right cooking method for the type of dish you want to make. It’s not rocket science, just a simple…

6 min.
eggs

COOKING TRANSFORMS NO OTHER FOOD as dramatically as an egg. Whether you prefer them hard-cooked, poached, fried, or scrambled, knowing how eggs go from raw to cooked can help you perfect your technique. What happens when eggs cook The yolk and white (albumen) of raw eggs are essentially just sacks of water dispersed with proteins—about 1,000 water molecules to every one protein molecule. Protein molecules are relatively enormous, composed of hundreds of amino acids bound together into long chains. In a raw egg, the chains are folded into compact globs held together by fairly weak chemical bonds connecting the folds. Due to the chemistry of egg albumen, most of the protein globs in the white have a negative electrical charge and therefore repel each other, which keeps the white watery and loose.…

38 min.
cook like a pro

A simple way to peel tomatoes THE SKIN OF A TOMATO is tough—no matter how long you cook (or don’t cook) it, it’ll stay tough. That’s why peeling tomatoes before using them in sauces, like the one opposite, is a good idea. Some cooks blanch tomatoes in a pot of boiling water to peel them, but not only does this partially cook the tomatoes, it’s also time-consuming. Here’s a better way: Core a tomato and cut a thin slice off the top. Draw a sharp Y-shaped peeler down the sides of the tomato, using a side-to-side sawing motion with the entire length of the blade to remove the skin in strips. A ceramic peeler is ideal for this because it stays razor-sharp, allowing you to remove the skin with minimal effort and…