The Complete America's Test Kitchen TV Show Cookbook, 2001-2013
America's Test Kitchen
Format: PDF / Kindle (mobi) / ePub
Features recipes made on the television show, along with cooking tips and a table that lists recommended food products and equipment.
Title: The Complete America's Test Kitchen TV Show Cookbook 2001-2013
Author: America's Test Kitchen (EDT)/ Tremblay, Carl (PHT)/ Keller + Keller (PHT)/ Van Ackere, Daniel J. (P
Publisher: Cooks Illustrated
Publication Date: 2012/10/01
Number of Pages: 854
Binding Type: HARDCOVER
Library of Congress:
staggered the cooking—leeks first, then potatoes, and then we removed the pot from the stove so the potatoes could gently cook through in the hot broth without becoming overcooked and mushy. We also added a bit of flour with the sautéed leeks to give our broth some body. At long last, we had a flavorful, oniony soup, full of p e r fe c t l y cooked potatoes and sweet, tender leeks. Rustic Potato-Leek Soup Serves 6 Leeks can vary in size; if your leeks have large white and light green parts,
minced fresh thyme leaves cup (7 ounces) lentils, rinsed and picked over (see note) teaspoon table salt Ground black pepper cup dry white wine cups low-sodium chicken broth cups water teaspoons balsamic vinegar tablespoons minced fresh parsley leaves 1. Fry the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered and the bacon is crisp, 3 to 4 minutes. Add the onion and carrots; cook, stirring occasionally, until the vegetables begin to soften,
process, they discuss (and show you) the best examples from our development process as well as the worst. Adam Ried, our equipment expert, and Lisa McManus, our gadget guru, share the highlights from our detailed testing process in equipment corner segments. They bring with them our favorite (and least favorite) gadgets and tools. Jack Bishop is our ingredient expert. He has Chris taste our favorite (and least favorite) brands of common food products. Chris may not always enjoy these
crusts removed, cut into ½-inch cubes (about 1½ cups) 1½ tablespoons olive oil Table salt and ground black pepper 1. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Combine the bread cubes and oil in a medium bowl and toss to coat. Season with salt and pepper to taste. 2. Spread the bread cubes in an even layer on a rimmed baking sheet and bake, stirring occasionally, until golden, 8 to 10 minutes. Cool on the baking sheet to room temperature. (The croutons
reveal tough, starchy pellets that require a significant amount of time spent shelling. Instead, we decided to use frozen peas, which are processed at the height of ripeness, so their freshness and flavor is completely preserved. For maximum pea flavor, we ground the frozen peas in a food processor before adding them to our simple soup base of chicken broth and shallots. Adding some Boston lettuce leaves gave the soup a wonderfully frothy texture. And a small dose of heavy cream added richness.