November 26th, 2013
08:00 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 magazine, and on our two public television cooking shows.

Perhaps you tried a deep-fried recipe once and was disappointed at the greasy/burned/undercooked/otherwise unappetizing results, or maybe frying has always seemed like an intimidating prospect. Don't lose hope.

We assure you that hot, crisp, golden, non-greasy, deliciously fried food is achievable by any level of cook armed with the right knowledge. Below we've answered eight common frying conundrums. Here's your opportunity to give frying a go.
FULL POST



November 25th, 2013
10:15 AM ET
Share this on:

Editor's Note: 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.

Are you excited to make latkes, chicken and doughnuts this year, or are you a bit wary of frying at home? If you diligently monitor the oil temperature and keep in mind just a few other points, you’ll find frying is as manageable as any other cooking technique.

All linked products are the test kitchen's recommendations for equipment.

Our frying wisdom is distilled from over 20 years' worth of recipe development; the information below is adapted from our newest book, "The Cooking School Cookbook," a comprehensive reference for every home cook.
FULL POST

Posted by:
Filed under: Deep frying • Hanukkah • Hanukkah • Holiday • Holidays • Tailgating • Techniques & Tips • Thanksgiving • Thanksgiving


November 23rd, 2011
01:45 PM ET
Share this on:



Stuffpuppies. Stuffpuppies! STUFFPUPPIES!
November 22nd, 2011
09:03 AM ET
Share this on:

There's a Chekhovian theatrical trope that asserts that if a gun is introduced in the first act, it's got to go off by the third. The culinary corollary: if you're employing hot, bubbling oil to cook your Thanksgiving turkey and there are any other technically edible substances around, you've gotta end up deep frying most of them. Just embrace your destiny.

Behold the Stuffpuppy - an orb of textural pleasures progressing inward from crunch to sponge to pillow. It's the turducken of the sides world: a cloud-soft core of buttery mashed potatoes, swaddled in savory stuffing (or dressing - your call), crusted in crushed potato chips and fried to sublimity. To bite into one is to gaze upon the naked face of Thanksgiving and tremble in ecstasy.

Plus it's really, really, REALLY fun to throw random stuff in the fryer.
FULL POST



Deep-fried indoor turkey – for science
November 24th, 2010
08:00 PM ET
Share this on:

Around this time last year, a colleague who was long on culinary passion and short on storage space offered me a brand new Butterball Digital Electric Turkey Fryer, that claimed to be suitable for use indoors. I am, if nothing else, not the least bit risk-averse when it comes to big cooking projects and somewhat of a glutton for peril.

And, quite frankly, I've gotten a tad fed up with some media's seeming obsession with making people panic that if shopping benchmarks aren't achieved by a certain point, all will be lost, family will disown you and your dog will regard you with a mixture of pity and disdain.

I set out to prove that one can indeed be birdless, mid-afternoon and have a company-worthy turkey by early evening, and that deep-frying doesn't have to spell disaster - if you exercise appropriate caution.
FULL POST



Lunchtime poll – how ya gonna cook that turkey?
November 24th, 2010
01:30 PM ET
Share this on:

Our pal Pete is planning on smoking his bird. I spent yesterday afternoon deep-frying one inside my apartment (stay tuned for the recap). My friend Eric Diesel, with whom I've spent the past dozen Thanksgivings has been brining like a fiend and will, I'm guessing, roast a super-succulent turkey for tomorrow's feast.

There's a bounty of ways to tackle cooking a turkey, and most of them have their merits. Extol the virtue of your favored method in the comments below.



Pinterest
Archive
April 2014
M T W T F S S
« Mar    
 123456
78910111213
14151617181920
21222324252627
282930  
| Part of