March/April 2018

March / April

2018
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Season the Meat—or the Stew?
Is it truly necessary to season meat before searing it for a stew?
Published: March 2018
How To Determine When to Retire Your Rasp-Style Grater
Think your rasp-grater has lost its edge? Use this test to find out for sure.
Published: March 2018
Parchment Paper versus Waxed Paper
Parchment paper is the only option when it comes to baking, but it’s expensive. …
Published: March 2018
Using a Low Oven versus Sous Vide
Using a Low Oven versus Sous Vide
To compare these two methods, we cooked a 1-pound pork tenderloin each way then …
Published: March 2018
The Best Way to Determine Caramel's Doneness
No surprise: It's by temperature, not color.
Published: March 2018
What To Do With Beans After Using Them as Pie Weights
Dried beans are a great alternative to pie weights when blind-baking a pie crust…
Published: March 2018
For the Hottest Coffee, Preheat Your Mug
For the Hottest Coffee, Preheat Your Mug
Preheating ensures that most of the heat stays in your drink instead of being ab…
Published: March 2018
The Best Way to Cook Turkey Bacon
The Best Way to Cook Turkey Bacon
Package instructions are always either too vague or inconsistent. We knew we cou…
Published: March 2018
Grating Cheese Too Far In Advance
Does grating cheese before you need it affect its flavor?
Published: March 2018
The Differences Between Thai and Italian Basil
What is Thai basil, and can you use Italian basil in its place?
Published: March 2018
Does Rinsing Canned Beans Remove Sodium?
Given that we often drain and rinse beans before use, we were curious: Exactly h…
Published: March 2018
What's the Shelf Life of Dry Vermouth?
Dry vermouth is a shelf-stable substitute for white wine. How long will an open …
Published: March 2018
Melting Wafers: The Key to Easier Tempering?
They simplify the tempering process—but how do they taste?
Published: March 2018
How to Cook Shishito Peppers
You’ve probably seen these Japanese peppers on restaurant menus, and now they’re…
Published: March 2018

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