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20 LIFE-CHANGING COOKING INNOVATIONS FROM 20 YEARS OF …
From americastestkitchen.com
Author Madeleine Cohen
- Pretreat meat by brining it. You may have missed our Roasted Brined Turkey in 1993—the recipe that put brining on the map. But you can't have missed that brining and salting poultry and meat are two of our core techniques.
- Don't boil eggs—steam them. While developing our recipe for Soft-Cooked Eggs, we discovered that the only way to get reliable results was to place the eggs directly into boiling water—but only ½ inch of it.
- Finish cooking meat in a turned-off oven. We’ve found that in many recipes, such as our Slow-Roasted Beef, cooking food partway at a moderate temperature and then shutting off the heat yields the best results.
- Don't boil corn—steep it. Cooking corn perfectly every time was easy once we discovered that instead of boiling the corn, the better method involved simply bringing a measured amount of water to a boil, shutting off the heat, dropping in the corn, and letting it stand for at least 10 minutes, as in our Foolproof Boiled Corn recipe.
- Melted (not softened) butter makes for the chewiest cookies. When developing our recipe for Perfect Chocolate Chip Cookies, we found that one key element was melting the butter.
- For tender meat, “reverse-sear” When we dug into beef cookery for our Classic Roast Beef Tenderloin recipe, we realized that the best way to achieve a uniformly rosy interior and a deep crust was to reverse the traditional two-step process of browning the tenderloin on the stovetop and then finishing it in the oven.
- Don't just soak dried beans, brine them. You can brine more than meat. One thing we’ve found to be integral for flavorful cooked beans is brining the beans overnight, a method we employ in our New England Baked Beans recipe.
- For taller pancakes, leave some lumps. When developing our recipe for Easy Pancakes, we found it crucial to leave the batter lumpy, but not for the reason we originally thought.
- To cut down polenta’s cooking time, use baking soda. Knowing that dried corn cooks similarly to dried beans—and when cooking dried beans we often add baking soda to help soften their skins—we tried using this method during recipe development for Creamy Parmesan Polenta.
- Use an Asian bread-baking technique to achieve the fluffiest-ever sticky buns. After applying the Asian bread-baking technique called tangzhong, which adds extra moisture to the dough in the form of a flour paste, to our recipe for Sticky Buns, the final product boasted an airy, feathery crumb that remained fresher and softer than any version we’d made the conventional way.
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