What exactly is in McDonald’s french fries?
July 17th, 2014
09:15 AM ET
Share this on:

Potatoes
Mickey D's uses varieties like the Russet Burbank, which have a nice oval shape and just the right balance of starch and sugar. Excess sugar can cause a fry to have brown spots where it's over-caramelized, leaving a burnt taste and deviating from the uniform yellow-arches color. Just in case, the spuds are blanched after slicing, removing surplus sugar.

Sodium Acid Pyrophosphate
Taters can turn a nasty hue even after they're fried—iron in the spud reacts with the potato's phenolic compounds, discoloring the tissue. The phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes nice and white throughout the process.
FULL POST

Posted by:
Filed under: French Fries • McDonald's • What's In That Dish • Wired


July 15th, 2014
05:45 PM ET
Share this on:

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 and Cook’s Country magazines, and on our two public television cooking shows.

The juiciness of a perfect summer peach is sublime—except when you want to bake it into a pie. To tame the moisture, we macerate the peaches to draw out some of their juices and only add some of the juice back into the filling. We also use both cornstarch and pectin to bind it, because we find that using two thickeners leaves the pie with a clear, silky texture and none of the gumminess or gelatinous texture that larger amounts of either one alone produces.

Making a lattice top for a pie can be intimidating. But it needn’t be if you use our simple technique: Freeze strips of dough and then arrange them in our prescribed order over the filling. Done properly, this approach gives the illusion of a woven lattice with less effort.

Not only does a lattice top look beautiful, making for a great presentation, but it lets the right amount of steam out, ensuring that your pie won’t bubble over or rupture in the oven. And with some tinkering, we found a way to make one that’s easy as, well, pie.
FULL POST

Posted by:
Filed under: America's Test Kitchen • Baked Goods • Content Partner • Dishes • Fruit • Ingredients • Pie • Summer Vegetables


July 10th, 2014
01:30 AM ET
Share this on:

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 and Cook’s Country magazines, and on our two public television cooking shows.

Potato salad is an easy dish to make and transport to a summer potluck. But all too often the star of the show is mayonnaise, rather than the recipe’s namesake ingredient. We found that the secret to a creamy and light potato salad is to emulate the Austrians: Ditch the mayo and look to the soup pot.

We boil the spuds in a shallow pan with chicken stock, water, sugar, and salt, which leads to deeply flavored potatoes. We also found that adding a surprising ingredient, white vinegar, expanded the window of time during which the spuds go from properly cooked to mushy and broken.

This is because potato cells are held together by pectin, a large molecule that acts as a glue. This glue weakens when heated in water, allowing the cells to come apart, which first softens the potato and then breaks it apart. Vinegar’s acidity slows the breakdown of pectin, expanding the amount of time between the point when a potato starts to soften and when it fully breaks down.

We use Yukon Golds in this dish, as they have just enough starch to contribute creaminess without breaking apart. To finish our potato salad recipe, we add mashed potatoes to the dressing, which thickened it perfectly every time.
FULL POST

Posted by:
Filed under: America's Test Kitchen • Content Partner • Dishes • Potatoes • Recipes • Salad • Sides


Crumbs cupcake chain calls it a wrap
July 8th, 2014
12:00 PM ET
Share this on:

That's the way the pricey cupcake crumbles.

Crumbs Bake Shops has closed its high-end cupcake stores after its stock was delisted by Nasdaq and it defaulted on about $14.3 million in financing.

Shares of Crumbs were as high as $3.49 in early 2013, but collapsed to 11 cents on June 30, its final day of trading. Employees were notified of the shutdown on Monday, according to published reports. The company had 165 full-time and 655 part-time employees as of the end of last year.

Read - Crumbs closes as cupcake craze cools off

Posted by:
Filed under: Business and Farming News • Cupcakes • Dishes • News


Pinterest
| Part of
Follow

Get every new post delivered to your Inbox.

Join 7,043 other followers