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Fine Cooking

Fine Cooking Breakfast 2020

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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

1 min.
good morning

READY FOR A BETTER BREAKFAST? This special issue of Fine Cooking is here to help. Here, you’ll find everything you need for quick morning fuel-ups, delicious brunches, savory eggs, sweets to nibble with tea, and a whole host of recipes to serve as side dishes. Make-ahead apricot baked French toast? Definitely. Whole-Wheat Dutch Baby with Fried Eggs and Candied Bacon? Steel-Cut Oatmeal with Caramelized Apples? Yes and yes. We’ve also included a section of tempting breakfast beverages, from warming drinks to brunch-ready cocktails. With this issue in hand, you’ll have delicious new recipes to wake up to time and again. —The Fine Cooking Editors @finecooking @finecookingmag…

1 min.
on the web

THE BEST HEALTHY SMOOTHIES AND BOWLS Having a few smoothie recipes in your cooking arsenal ensures that you always have an easy grab-and-go healthy breakfast. Best of all, you can control exactly what goes into each concoction: no synthetic powders or sugar-laden yogurt here. Just delicious, nutrient-dense fruits, vegetables, nuts, and seeds. Find the recipes at FineCooking.com/healthy-smoothies. Overnight Breakfasts No need to wake up early—prep the night before for a company-worthy breakfast that’s ready in minutes. See the collection at FineCooking.com/overnight-breakfasts. 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 videos and search. Download the app at FineCooking.com/app. Access is free with your print subscription. Connect with Fine Cooking! Follow us on:…

1 min.
getting the most from our recipes

HOW TO FOLLOW A RECIPE • Before you start, read the recipe from beginning to end so there are no surprises.• Before actually starting to cook or bake, gather all the necessary ingredients and equipment. Prepare the ingredients according to the directions in the ingredient list (see “Watch those modifiers” at right for more on this).• For determining doneness, always rely first on the recipe’s sensory descriptor, such as “cook until golden brown.” Consider any times given in a recipe merely as a guide for when to start checking for doneness. INGREDIENTS Unless otherwise noted, assume that: • butter is unsalted.• eggs are large (about 2 oz. each).• flour is unbleached all-purpose (don’t sift unless directed to).• sugar is white granulated.• fresh herbs, greens, and lettuces are washed and dried.• garlic, onions, and fresh…

1 min.
egg basics

Sunny-side-up fried eggs Crack an egg into a cup. Heat about 2 tsp. butter or oil in a small nonstick skillet over medium heat. When the fat is hot, slip in the egg, season it with salt and pepper, and turn the heat to medium low or low. Cook 1 to 2 minutes, basting the egg white with the fat to help it set. HOT TIP If you’re frying a lot of eggs, keep them warm by undercooking them slightly and holding them on an oiled baking sheet in a 200°F oven. Over-easy fried eggs Begin cooking as you would for sunny-side-up eggs but rather than basting the egg, flip it gently with a spatula after the first side has set and continue to cook for another minute or until done to your liking. Poached eggs Fill…

2 min.
bacon secrets

What is it? Brined and smoked pork belly, bacon comes unsliced (called slab bacon) and, more commonly, sliced in thin, regular, or thick slices. Its salty, smoky flavor and crisp texture make it a welcome addition to breakfast meals, plus salads, soups, vegetable dishes … well, let’s face it: Nearly anything tastes better with bacon. Bacon is often added to dishes in the form of lardons: small (about ½-inch-wide) strips that are browned to create a flavor foundation. How to choose There's a wide variety of bacon styles available; your best bet is to sample a few to see which style (lean and chewy; crisp and fatty) you like best. Look for a good ratio of fat to meat; the fat streaks contribute to bacon’s appealing flavor and texture. Thicker bacon will be…

2 min.
syrup on top

Storing maple syrup Once opened, maple syrup should be refrigerated. Glass containers maintain flavor better than plastic and metal. Keep refrigerated, or maple syrup will keep indefinitely in the freezer. Crystals: clear You may notice large, clear crystals in older maple syrup. These are caused by evaporation and are harmless. You can heat the syrup and melt them down for serving, if you like. What’s not OK is mold. If you see any, you should toss the whole bottle. Refrigerate maple syrup to slow mold and crystal formation. Maple syrup always scores an A Pure maple syrup is made by cooking down maple sap to the right sugar concentration. Sap that’s more watery will cook longer and caramelize more, making for a darker, more assertively flavored syrup. The old grading system for maple syrup used…