Copyright (c) 2016 FineCooking.com en-us FineCooking.com - "Test Kitchen" blog entries FineCooking.com - "Test Kitchen" blog entries http://www.finecooking.com/blog/test-kitchen Wed, 07 Dec 2016 20:31:03 -0500 FineCooking.com - "Test Kitchen" blog entries FineCooking.com - "Test Kitchen" blog entries http://www.finecooking.com/assets/images/cs_logo_sm.jpg http://www.finecooking.com/blog/test-kitchen <![CDATA[How to Carve a Rib Roast]]> Fri, 11 Nov 2016 21:00:00 -0500 http://www.finecooking.com/item/379813/how-to-carve-a-rib-roast http://www.finecooking.com/item/379813/how-to-carve-a-rib-roast How to Carve a Rib Roast Posted by FC_Editors
It’s much easier to slice a standing rib roast, if you take the bulk of the meat off the bones first. ]]>
http://www.finecooking.com/item/379813/how-to-carve-a-rib-roast
<![CDATA[Soften Butter Quickly]]> Fri, 11 Nov 2016 20:55:00 -0500 http://www.finecooking.com/item/378242/soften-butter-quickly http://www.finecooking.com/item/378242/soften-butter-quickly joanne_smart
To warm butter quickly, either grate it on the large holes of a grater or cut it into tiny pieces, and then spread it out. ]]>
http://www.finecooking.com/item/378242/soften-butter-quickly
<![CDATA[Cutting Cornbread in Half Evenly]]> Wed, 07 Sep 2016 19:10:00 -0500 http://www.finecooking.com/item/72151/cutting-cornbread-in-half-evenly http://www.finecooking.com/item/72151/cutting-cornbread-in-half-evenly Cutting Cornbread in Half Evenly Posted by FC_Editors
For a more exact split of cornbread, cut the square from corner to corner. ]]>
http://www.finecooking.com/item/72151/cutting-cornbread-in-half-evenly
<![CDATA[Sizing up Cast-Iron Pans]]> Wed, 07 Sep 2016 18:45:00 -0500 http://www.finecooking.com/item/72145/sizing-up-cast-iron-pans http://www.finecooking.com/item/72145/sizing-up-cast-iron-pans Sizing up Cast-Iron Pans Posted by joanne_smart
Ever wonder what that number on the handle of your cast-iron skillet means? It’s not, as you might think, the size of the pan. ]]>
http://www.finecooking.com/item/72145/sizing-up-cast-iron-pans
<![CDATA[Pasta Reminder]]> Wed, 07 Sep 2016 18:30:00 -0500 http://www.finecooking.com/item/72140/pasta-reminder http://www.finecooking.com/item/72140/pasta-reminder Pasta Reminder Posted by RonneDay
A visual cue to scoop out and reserve some of the pasta cooking water before you drain it. ]]>
http://www.finecooking.com/item/72140/pasta-reminder
<![CDATA[How to Keep your Tahini Together]]> Wed, 07 Sep 2016 18:30:00 -0500 http://www.finecooking.com/item/72142/how-to-keep-your-tahini-together http://www.finecooking.com/item/72142/how-to-keep-your-tahini-together How to Keep your Tahini Together Posted by FC_Editors
Pete Evans, the host of our TV show, Moveable Feast with Fine Cooking, loves the Middle Eastern sesame paste called tahini. (You'll find some in the dressing for his Herb Salad with Pistachios and... ]]>
http://www.finecooking.com/item/72142/how-to-keep-your-tahini-together
<![CDATA[Skinning Hazelnuts]]> Wed, 07 Sep 2016 18:20:00 -0500 http://www.finecooking.com/item/72136/skinning-hazelnuts http://www.finecooking.com/item/72136/skinning-hazelnuts Skinning Hazelnuts Posted by joanne_smart
Fortunately, hazelnut skins-or most of them, anyway-are easy to remove once the nuts are toasted. ]]>
http://www.finecooking.com/item/72136/skinning-hazelnuts
<![CDATA[What's New in Cranberries]]> Wed, 07 Sep 2016 18:20:00 -0500 http://www.finecooking.com/item/72138/whats-new-in-cranberries http://www.finecooking.com/item/72138/whats-new-in-cranberries What's New in Cranberries Posted by joanne_smart
Paradise Meadows has made cooking with cranberries more convenient and tastier with two new products: their Cooking & Baking Cranberries and their Whole Jumbo Cranberries. ]]>
http://www.finecooking.com/item/72138/whats-new-in-cranberries
<![CDATA[A Pie Crust Worthy of a Cover]]> Wed, 07 Sep 2016 18:10:00 -0500 http://www.finecooking.com/item/72130/a-pie-crust-worthy-of-a-cover http://www.finecooking.com/item/72130/a-pie-crust-worthy-of-a-cover A Pie Crust Worthy of a Cover Posted by RonneDay
This simple technique gave a sparkly, festive look to the sweet potato pie on the cover of Fine Cooking Magazine ]]>
http://www.finecooking.com/item/72130/a-pie-crust-worthy-of-a-cover
<![CDATA[A Sieve Takes the Cake]]> Tue, 06 Sep 2016 19:10:00 -0500 http://www.finecooking.com/item/72153/a-sieve-takes-the-cake http://www.finecooking.com/item/72153/a-sieve-takes-the-cake A Sieve Takes the Cake Posted by RonneDay
Bundt cakes like the Sweet Potato Pound Cake look pretty with a dusting of confectioners' sugar. For a nice, even coating over a large area, use a medium sieve, not a small one. Put a little sugar in... ]]>
http://www.finecooking.com/item/72153/a-sieve-takes-the-cake
<![CDATA[Freeze Chipotle Puree for Future Yummy Uses]]> Tue, 06 Sep 2016 19:05:00 -0500 http://www.finecooking.com/item/72149/freeze-chipotle-puree-for-future-yummy-uses http://www.finecooking.com/item/72149/freeze-chipotle-puree-for-future-yummy-uses Freeze Chipotle Puree for Future Yummy Uses Posted by joanne_smart
The adobo butter used on our grilled skirt steak gets its spicy-savory flavor from puréed canned chipotles. You'll end up making more purée than you need for the recipe, but it will keep for weeks... ]]>
http://www.finecooking.com/item/72149/freeze-chipotle-puree-for-future-yummy-uses
<![CDATA[Don't Chuck those Egg Whites]]> Tue, 06 Sep 2016 18:55:00 -0500 http://www.finecooking.com/item/72147/dont-chuck-those-egg-whites http://www.finecooking.com/item/72147/dont-chuck-those-egg-whites Don't Chuck those Egg Whites Posted by joanne_smart
Don’t just throw extra egg whites out. Covered and refrigerated, they will last up to four days. ]]>
http://www.finecooking.com/item/72147/dont-chuck-those-egg-whites
<![CDATA[Use a Pie Plate to Flatten Dough]]> Mon, 11 Jul 2016 18:30:00 -0500 http://www.finecooking.com/item/71373/use-a-pie-plate-to-flatten-dough http://www.finecooking.com/item/71373/use-a-pie-plate-to-flatten-dough Use a Pie Plate to Flatten Dough Posted by FC_Editors
While you can use a rolling pin to flatten the dough ball, we found an even better method ]]>
http://www.finecooking.com/item/71373/use-a-pie-plate-to-flatten-dough
<![CDATA[Scallions and Spring Onions aren't the Same Thing]]> Mon, 11 Jul 2016 18:00:00 -0500 http://www.finecooking.com/item/71370/scallions-and-spring-onions-arent-the-same-thing http://www.finecooking.com/item/71370/scallions-and-spring-onions-arent-the-same-thing Scallions and Spring Onions aren't the Same Thing Posted by joanne_smart
If, like me, you thought spring onion was just another way of saying scallion, you’re wrong, sort of. ]]>
http://www.finecooking.com/item/71370/scallions-and-spring-onions-arent-the-same-thing
<![CDATA[When Brown Eggs Are Better]]> Mon, 11 Jul 2016 17:15:00 -0500 http://www.finecooking.com/item/71321/when-brown-eggs-are-better http://www.finecooking.com/item/71321/when-brown-eggs-are-better When Brown Eggs Are Better Posted by joanne_smart
Be sure not to eat or miss any bits of shell by mistake ]]>
http://www.finecooking.com/item/71321/when-brown-eggs-are-better
<![CDATA[Stop Oiling Hot Grill Grates]]> Mon, 11 Jul 2016 17:15:00 -0500 http://www.finecooking.com/item/71323/stop-oiling-hot-grill-grates http://www.finecooking.com/item/71323/stop-oiling-hot-grill-grates Stop Oiling Hot Grill Grates Posted by FC_Editors
“Oil the food, not the grate” is a barbecue motto that I live by. ]]>
http://www.finecooking.com/item/71323/stop-oiling-hot-grill-grates
<![CDATA[Freeze Your Chiles]]> Mon, 11 Jul 2016 17:15:00 -0500 http://www.finecooking.com/item/71327/freeze-your-chiles http://www.finecooking.com/item/71327/freeze-your-chiles Freeze Your Chiles Posted by FC_Editors
If you have a large crop of chiles this summer, you don’t need to race to use them up. ]]>
http://www.finecooking.com/item/71327/freeze-your-chiles
<![CDATA[The Tough Truth About Chewy Chicken]]> Mon, 11 Jul 2016 17:15:00 -0500 http://www.finecooking.com/item/71335/the-tough-truth-about-chewy-chicken http://www.finecooking.com/item/71335/the-tough-truth-about-chewy-chicken The Tough Truth About Chewy Chicken Posted by FCLayla_Schlack
If you’ve ever cooked a chicken breast and had it turn out tough and chewy, it might not have been your fault. ]]>
http://www.finecooking.com/item/71335/the-tough-truth-about-chewy-chicken
<![CDATA[A Cool Cut for Carrots]]> Mon, 11 Jul 2016 17:15:00 -0500 http://www.finecooking.com/item/71337/a-cool-cut-for-carrots http://www.finecooking.com/item/71337/a-cool-cut-for-carrots A Cool Cut for Carrots Posted by RonneDay
In the photo for the Parisian Bowl, the carrots are cut into bite-size triangular chunks. The shape is similar to what's known in restaurant kitchens as a roll cut, which is made by holding the knife... ]]>
http://www.finecooking.com/item/71337/a-cool-cut-for-carrots
<![CDATA[Pitmaster BBQ Sauce]]> Sat, 09 Jul 2016 19:00:00 -0500 http://www.finecooking.com/item/71339/pitmaster-bbq-sauce http://www.finecooking.com/item/71339/pitmaster-bbq-sauce Pitmaster BBQ Sauce Posted by joanne_smart
When we asked barbecue expert Elizabeth Karmel to name her favorite store-bought barbecue sauces, we were a little surprised that one of her picks was a mass-market brand. ]]>
http://www.finecooking.com/item/71339/pitmaster-bbq-sauce