June 6th, 2014
01:30 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most¬ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Fish fillets have a bad reputation on the grill. Why? Because it’s likely that they’ll stick to the grill grate, and when they do, you can forget about removing them in whole pieces. The delicate texture of cooked fish makes it virtually impossible to remove fillets neatly, so what you end up bringing to the table are inelegant shards of what you hoped would be an elegant piece of fish. Enter our recipe for perfectly grilled, easy-release fillets. You may find it surprising that the key to success revolves around how you treat the grill before you even begin to cook.

Here’s the secret: After heating the grill grate and scrubbing it clean, wipe the grate well with a wad of paper towels dipped in vegetable oil. Greasing the grate is not the objective here - rather, coating it with oil seasons the grate, much like you’d season a cast-iron skillet. Due to the high heat of the grate, the oil polymerizes, creating a layer that helps prevent proteins in the fish from sticking to the metal. When cooking delicate seafood, we recommend wiping the grate multiple times so that it builds up a coating, guaranteeing that your fish won’t stick.

This recipe works best with salmon fillets but can also be used with any thick, firm-fleshed white fish, like red snapper, grouper, halibut or sea bass. Cook white fish to 140 degrees, up to two minutes longer per side.
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Orange is the new green: produce from prisons
June 6th, 2014
12:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

The first season of the Netflix hit show Orange is the New Black featured a series of prison food posters, with recipes attached. Among the highlights: Prison Pad Thai (four ingredients: ramen noodles, peanut butter, peanuts and hot sauce) and Prison Tamales with a beef jerky filling.

For those of us who haven't binge-watched all of the second season yet, there's no word yet on what the prison food situation will be (beyond that the show’s cookbook comes out in October). I wonder if the star of the series, Piper Chapman (played by Taylor Schilling), will start a garden. Because that’s what’s happening at a lot of prisons around the country.

Farm programs, like the ones below, teach inmates about nutrition, how to grow food and related life-skill lessons. The programs supply healthy food for prison cafeterias as well as for nearby restaurants and homeless shelters. Not only that: These gardening programs have been shown to reduce the rate of repeated incarceration. Bring on the #OITNB Cellblock Caesar Salad.
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National donut day
June 6th, 2014
09:30 AM ET
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There's a hole lotta happy going on. The first Friday in June is National Donut Day!

Started by the Salvation Army in Chicago in 1938, the day honors the Army’s ‘Donut Lassies’ who served treats and provided assistance to soldiers on the front lines during World War 1. (And this isn't to be confused with National Doughnut Day, which is in November and celebrates the actual food.)
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