The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking

The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking

Editors of Cook's Illustrated

Language: English

Pages: 2163

ISBN: 2:00028058

Format: PDF / Kindle (mobi) / ePub

This very special Kindle collection covers all the culinary ground, from barbecue, grilling, garden vegetables, holiday roasts, potatoes, soups, stews, stir-fries, pasta sauces, pizza, appetizers, salads, shrimp and shellfish, to pies, layer cakes, cookies and brownies, holiday desserts, ice cream, simple fruit desserts, and lots more. It's all you really need in the kitchen and it all sits nice and handy on a Kindle as well. Now your own definitive recipe collection is portable and easy to access, the perfect helper in the kitchen.

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makes enough stuffing for six hens. Couscous Stuffing with Currants, Apricots, and Pistachios NOTE: Toasted slivered almonds can be substituted for the pistachio nuts. Makes 3 cups. 2 tablespoons butter 1 small onion, minced 2 medium garlic cloves, minced 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground turmeric 1 cup couscous 11/3 cups chicken stock or low-sodium canned chicken broth 1/4 cup dried apricots (8 to 9 whole), chopped fine 3 tablespoons

will work if you follow these steps. First, run a sharp paring knife along the length of each link to slit open the casing. Figure 25. Peel back the casing and remove the meat. Break the meat into bite-size pieces with your hands. White Pizza with Spinach and Ricotta NOTE: Ricotta cheese and garlicky sautéed spinach flavor this tomato-less pizza. 1 recipe Thin-Crust Pizza (see chapter three) 2 tablespoons olive oil, plus extra for brushing on stretched dough 4 medium garlic

moved on to the question of leavening. When we looked back at our testing, we noted that 75 percent of the recipes combined baking powder with baking soda to leaven the bread. The rest used all baking powder or all baking soda. We tried every option we could think of using these two leaveners, both alone and together. We found that baking powder seemed to enhance the flavor, while baking soda supported the structure; finding the right balance was tricky. Eventually, we came to the decision that

always come back to plain old all-purpose flour. WATER We experimented with a variety of liquid ingredients, such as buttermilk, milk, and cider vinegar, a common ingredient in many pastry recipes. None of these improved on our basic recipe, so we recommend that you stick with ice water. SALT AND SUGAR After testing amounts ranging from a quarter teaspoon to as much as two tablespoons, we settled on one teaspoon of salt and two tablespoons of sugar for a double-crust pie, amounts that

crisp-tender, not soggy, texture. To confirm our sensory observations, we weighed cauliflower before and after cooking and noticed a 10 percent increase in weight when the cauliflower was boiled (the extra weight was all water) and no change in weight when the cauliflower was steamed. After steaming, cauliflower may be dressed with a vinaigrette or sautéed briefly in a flavorful fat. A second option is braising, which takes advantage of cauliflower's ability to absorb liquid. We found that it

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