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Cook's Illustrated

July/August 2019
Magazine

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

Cook's Illustrated

RED STATE

QUICK TIPS

A Griller’s Toolbox • If you want to create the unmistakable flavors associated with the grill—earthy, savory char and nuanced smokiness—without overcooking the food, you have to use the tools that produce them.

Easy Grill-Roasted Whole Chicken • Our dead-simple method delivers juicy, subtly smoky meat with bronzed skin.

HOW TO CARVE A WHOLE CHICKEN • Carving a whole bird can feel like a daunting task. These steps break it down for you (pun intended).

A New Way to Steam Fish • Classic Chinese and French methods produce moist, flavorful steamed fish. We used the best of both and came up with an entirely new approach that’s easy and equally impressive.

A Flavorful Steam Bath for Fish

EASY TRANSFER • Steaming the fillets on top of an aluminum foil sling allows us to easily transfer them from the baking pan to the serving platter without breaking them.

Finish with a Sizzle

Tacos al Carbón • Each component of our quick and easy steak tacos—tender, juicy meat; corn tortillas; and scallion-jalapeño salsa—is cooked on the grill to infuse it with smoky char.

Thirst-Quencher • Agua fresca means “fresh water” and is the catchall term for a variety of beverages made by combining fruits, grains, seeds, or flowers with sugar and water. To make a watermelon version, we whiz chunks of melon with water in a blender and strain out the pulp before accenting the mixture with lime juice, agave nectar, and a pinch of salt to bring out the sweet and tart flavors.

For Flavor, Leave Some Fat On

Homemade Kettle Chips • Making the chips was quick and easy. Cracking the code on a frying method that would yield deep crunch? That was another matter

What Puts the Crunch in Kettle Chips?

The Sound of Crispy versus Crunchy

PUPUSAS FOR FIRST-TIMERS • The traditional method of shaping a pupusa—slapping a sticky ball of filled dough back and forth between your hands, patty-cake style—requires lots of practice to consistently produce neat, even cakes. We came up with a technique that’s virtually foolproof, even for beginners: First, prepare a superhydrated (and therefore easy-to-handle) dough by mixing boiling water and masa harina. Second, shape the dough and the cheese into balls. Finally, follow our unique shaping steps.

How to Make Pupusas • These savory stuffed corn cakes are steeped in 2,000 years of Latin American history. But for a version that even a rookie could pull off, we had to break with tradition.

EL SALVADOR’S NATIONAL DISH

Best Ice Cream Sandwiches • Browned butter, brown sugar, and vanilla give chocolate chip cookies toffee-like depth. But it’s a purely pedestrian addition that keeps them tender enough when frozen.

How More Water Makes Softer Frozen Cookies

Blueprint for the Perfect Ice Cream Sandwich

Boosting Flavor in the Cold

Making the Most of Fresh Herbs • Fragrant, distinct, and abundant during warm months, these verdant sprigs have much more to offer than just a pop of freshness and color.

Mexico’s Most Famous Salsa • For a top-notch salsa roja, we triple down on the chiles.

The Best Way to Boil Green Beans • For deeply flavored, tender, bright-green beans for salad, we looked to the sea.

The Story of Soba

Chilled Soba Noodle...


Expand title description text
Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: July/August 2019

OverDrive Magazine

  • Release date: June 4, 2019

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

Cook's Illustrated

RED STATE

QUICK TIPS

A Griller’s Toolbox • If you want to create the unmistakable flavors associated with the grill—earthy, savory char and nuanced smokiness—without overcooking the food, you have to use the tools that produce them.

Easy Grill-Roasted Whole Chicken • Our dead-simple method delivers juicy, subtly smoky meat with bronzed skin.

HOW TO CARVE A WHOLE CHICKEN • Carving a whole bird can feel like a daunting task. These steps break it down for you (pun intended).

A New Way to Steam Fish • Classic Chinese and French methods produce moist, flavorful steamed fish. We used the best of both and came up with an entirely new approach that’s easy and equally impressive.

A Flavorful Steam Bath for Fish

EASY TRANSFER • Steaming the fillets on top of an aluminum foil sling allows us to easily transfer them from the baking pan to the serving platter without breaking them.

Finish with a Sizzle

Tacos al Carbón • Each component of our quick and easy steak tacos—tender, juicy meat; corn tortillas; and scallion-jalapeño salsa—is cooked on the grill to infuse it with smoky char.

Thirst-Quencher • Agua fresca means “fresh water” and is the catchall term for a variety of beverages made by combining fruits, grains, seeds, or flowers with sugar and water. To make a watermelon version, we whiz chunks of melon with water in a blender and strain out the pulp before accenting the mixture with lime juice, agave nectar, and a pinch of salt to bring out the sweet and tart flavors.

For Flavor, Leave Some Fat On

Homemade Kettle Chips • Making the chips was quick and easy. Cracking the code on a frying method that would yield deep crunch? That was another matter

What Puts the Crunch in Kettle Chips?

The Sound of Crispy versus Crunchy

PUPUSAS FOR FIRST-TIMERS • The traditional method of shaping a pupusa—slapping a sticky ball of filled dough back and forth between your hands, patty-cake style—requires lots of practice to consistently produce neat, even cakes. We came up with a technique that’s virtually foolproof, even for beginners: First, prepare a superhydrated (and therefore easy-to-handle) dough by mixing boiling water and masa harina. Second, shape the dough and the cheese into balls. Finally, follow our unique shaping steps.

How to Make Pupusas • These savory stuffed corn cakes are steeped in 2,000 years of Latin American history. But for a version that even a rookie could pull off, we had to break with tradition.

EL SALVADOR’S NATIONAL DISH

Best Ice Cream Sandwiches • Browned butter, brown sugar, and vanilla give chocolate chip cookies toffee-like depth. But it’s a purely pedestrian addition that keeps them tender enough when frozen.

How More Water Makes Softer Frozen Cookies

Blueprint for the Perfect Ice Cream Sandwich

Boosting Flavor in the Cold

Making the Most of Fresh Herbs • Fragrant, distinct, and abundant during warm months, these verdant sprigs have much more to offer than just a pop of freshness and color.

Mexico’s Most Famous Salsa • For a top-notch salsa roja, we triple down on the chiles.

The Best Way to Boil Green Beans • For deeply flavored, tender, bright-green beans for salad, we looked to the sea.

The Story of Soba

Chilled Soba Noodle...


Expand title description text
Please visit the Official New Hampshire Downloadable Books BlogThis project was made possible in part by the Institute of Museum and Library Services. Funding for additional materials was made possible by a grant from the New Hampshire Humanities and the National Endowment for the Humanities.