November/December 2010

November / December

2010
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Understanding BPA
Can you give me some information about BPA, a compound in the lining of cans for…
Published: November 2010
Peppadew Peppers
I’ve seen small pickled red peppers in the grocery store called Peppadews. Can y…
Published: November 2010
Sprinkling Seasonings from High Up
How high you hold your hand makes all the difference when it comes to seasoning.
Published: November 2010
A Good Way to Store Cheese
What's the best way to store cheese to keep it moist but prevent it from getting…
Published: November 2010
Make Your Own Chipotles in Adobo
Instead of wasting most of the can, make your own.
Published: November 2010
More Bean for the Buck
Published: November 2010
Salt Types and Measurements
What are the different types of salt, and how do their characteristics differ?
Published: November 2010
Beyond Seasoning: Other Good Uses for Salt
Though most of the time we use salt for seasoning, it also comes in handy for a …
Published: November 2010
No More Watery, Bland Vegetables
Tossing watery vegetables with salt before cooking not only seasons them and rid…
Published: November 2010
Seasoning Strategies
Use these guidelines to avoid contaminating your salt box and oversalting.
Published: November 2010
Salty Soak for Beans
Brining isn't just for meat. When you soak dried beans in salted water, they coo…
Published: November 2010
Brining Meat
Brining adds moisture, making it the best choice for lean proteins.
Published: November 2010
Bread Crumb Equivalencies
What do I do if I have frozen breadcrumbs and a recipe calls for bread slices pr…
Published: November 2010
Supreme Processor
Restaurant alums in the test kitchen have always raved about the Robot Coupe, s…
Published: November 2010
Organic Zero Sugar Substitute
How does the calorie-free sugar alternative Organic Zero stack up against real g…
Published: November 2010
Three Ways to Separate and Skim Fat
We prefer to use a gravy separator to remove fat from liquid, but here are three…
Published: November 2010
Lots of Pasta, Less Water
If you don't have a pot large enough to handle the amount of water a pasta recip…
Published: November 2010
Pizza Crust Yeast
I’ve seen Fleischmann’s Pizza Crust Yeast at my supermarket. What do you think o…
Published: November 2010
Hot-Water Crust
Hot-Water Crust
I’ve seen a number of old pie recipes that use something called a hot-water crus…
Published: November 2010
Warming Up Steak Before Searing
Warming Up Steak Before Searing
Does it make any difference if steaks are cooked straight from the refrigerator …
Published: November 2010
How to Knead Bread in a Food Processor
Why break out the stand mixer when a food processor works just as well?
Published: November 2010
Cake Decorating Made Easy
Published: November 2010
Cutting Carrots for Roasting
Sometimes how you prep a vegetable is as important as how you cook it.
Published: November 2010
Salting Meat
Over the years, we have found that salting improves the texture and flavor of ne…
Published: November 2010
All About the Different Kinds of Maize
I’ve seen recipes calling for masa, masa harina, and masarepa. What are the diff…
Published: November 2010

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