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 Fri, 06 May 2016 10:01:09 -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[The Skinny on Chorizo]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70065/the-skinny-on-chorizo http://www.finecooking.com/item/70065/the-skinny-on-chorizo The Skinny on Chorizo Posted by FC_Editors
Chorizo is a spicy pork sausage that’s an essential ingredient in many Spanish and Mexican dishes. ]]>
http://www.finecooking.com/item/70065/the-skinny-on-chorizo
<![CDATA[Good Cheeses for Shaving]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70066/good-cheeses-for-shaving http://www.finecooking.com/item/70066/good-cheeses-for-shaving Good Cheeses for Shaving Posted by joanne_smart
Both Grana and nutty, buttery Parmigiano are excellent choices when you want to shave cheese, but the cheeses below are also good candidates, too. ]]>
http://www.finecooking.com/item/70066/good-cheeses-for-shaving
<![CDATA[Fresh or Frozen?]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70067/fresh-or-frozen http://www.finecooking.com/item/70067/fresh-or-frozen Fresh or Frozen? Posted by joanne_smart
A consideration when buying shrimp: fresh or frozen? ]]>
http://www.finecooking.com/item/70067/fresh-or-frozen
<![CDATA["Cracking" Quail Eggs]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70068/cracking-quail-eggs http://www.finecooking.com/item/70068/cracking-quail-eggs Posted by FCLayla_Schlack
You can't just crack a quail egg like a chicken egg. Here's how to do it. ]]>
http://www.finecooking.com/item/70068/cracking-quail-eggs
<![CDATA[Deveining Shell-on Shrimp]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70070/deveining-shell-on-shrimp http://www.finecooking.com/item/70070/deveining-shell-on-shrimp Deveining Shell-on Shrimp Posted by FC_Editors
Poaching shrimp with their shells on makes them more flavorful. you’ll want to remove the vein before poaching, though, and here’s how. ]]>
http://www.finecooking.com/item/70070/deveining-shell-on-shrimp
<![CDATA[Why is Saffron so Pricey?]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70071/why-is-saffron-so-pricey http://www.finecooking.com/item/70071/why-is-saffron-so-pricey Why is Saffron so Pricey? Posted by joanne_smart
Thankfully, most recipes call for just a pinch. ]]>
http://www.finecooking.com/item/70071/why-is-saffron-so-pricey
<![CDATA[A Pretty Carrot Garnish ]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70072/a-pretty-carrot-garnish http://www.finecooking.com/item/70072/a-pretty-carrot-garnish A Pretty Carrot Garnish Posted by joanne_smart
Our food stylist, Ronne Day, came up with this method for making cute curls with a bit of crunch. ]]>
http://www.finecooking.com/item/70072/a-pretty-carrot-garnish
<![CDATA[Cutting Asparagus on the Diagonal]]> Sat, 12 Mar 2016 23:00:00 -0500 http://www.finecooking.com/item/70078/cutting-asparagus-on-the-diagonal http://www.finecooking.com/item/70078/cutting-asparagus-on-the-diagonal Cutting Asparagus on the Diagonal Posted by joanne_smart
Cutting asparagus on the diagonal exposes more of the tender inside of the asparagus while making it easier to grab with a fork. ]]>
http://www.finecooking.com/item/70078/cutting-asparagus-on-the-diagonal
<![CDATA[A Baking Pan with a Removable Bottom]]> Sat, 12 Mar 2016 19:00:00 -0500 http://www.finecooking.com/item/70069/a-baking-pan-with-a-removable-bottom http://www.finecooking.com/item/70069/a-baking-pan-with-a-removable-bottom A Baking Pan with a Removable Bottom Posted by FC_Editors
Sometimes a tool comes along, and you wonder how you lived without it. ]]>
http://www.finecooking.com/item/70069/a-baking-pan-with-a-removable-bottom
<![CDATA[Tips for Pretty Tarts]]> Wed, 02 Sep 2015 14:00:00 -0500 http://www.finecooking.com/item/68452/tips-for-pretty-tarts http://www.finecooking.com/item/68452/tips-for-pretty-tarts Tips for Pretty Tarts Posted by FC_Editors
Don't just lay your fruit flat on your tart. Use these ideas to make your presentation spectacular. ]]>
http://www.finecooking.com/item/68452/tips-for-pretty-tarts
<![CDATA[Making Parchment Rounds]]> Wed, 02 Sep 2015 13:20:00 -0500 http://www.finecooking.com/item/68424/making-parchment-rounds http://www.finecooking.com/item/68424/making-parchment-rounds Making Parchment Rounds Posted by JenniferArmentrout
You can buy pre-cut parchment rounds, but they are super easy to make yourself. ]]>
http://www.finecooking.com/item/68424/making-parchment-rounds
<![CDATA[Technique: Fashioning Flowers from Fruit]]> Wed, 02 Sep 2015 13:15:00 -0500 http://www.finecooking.com/item/68439/technique-fashioning-flowers-from-fruit http://www.finecooking.com/item/68439/technique-fashioning-flowers-from-fruit Technique: Fashioning Flowers from Fruit Posted by FC_Editors
Step-by-step directions to decorating a fruit tart with apple rosettes ]]>
http://www.finecooking.com/item/68439/technique-fashioning-flowers-from-fruit
<![CDATA[Technique: How to Core Cabbage]]> Wed, 02 Sep 2015 11:25:00 -0500 http://www.finecooking.com/item/68400/technique-how-to-core-cabbage http://www.finecooking.com/item/68400/technique-how-to-core-cabbage Technique: How to Core Cabbage Posted by FCLayla_Schlack
Have you got a lot of cabbage to be cored and sliced? First, peel away and discard any tough outer leaves. Then, cut the cabbage into quarters through the base... ]]>
http://www.finecooking.com/item/68400/technique-how-to-core-cabbage
<![CDATA[Tasting Panel: Canned Chickpeas]]> Tue, 01 Sep 2015 22:30:00 -0500 http://www.finecooking.com/item/68388/tasting-panel-canned-chickpeas http://www.finecooking.com/item/68388/tasting-panel-canned-chickpeas Tasting Panel: Canned Chickpeas Posted by joanne_smart
We decided to hold a blind taste test to see which widely available brands of chick peas we liked best. ]]>
http://www.finecooking.com/item/68388/tasting-panel-canned-chickpeas
<![CDATA[A Better Butter Log]]> Tue, 01 Sep 2015 21:25:00 -0500 http://www.finecooking.com/item/68380/a-better-butter-log http://www.finecooking.com/item/68380/a-better-butter-log A Better Butter Log Posted by JenniferArmentrout
Use this technique for nice round pats of your homemade flavored butter ]]>
http://www.finecooking.com/item/68380/a-better-butter-log
<![CDATA[Tart Tamper]]> Tue, 01 Sep 2015 19:00:00 -0500 http://www.finecooking.com/item/68396/tart-tamper http://www.finecooking.com/item/68396/tart-tamper Tart Tamper Posted by RonneDay
Usually made of wood with rounded ends of different sizes, a tart tamper tool comes in handy when fitting dough into and up the sides of a tart pan. ]]>
http://www.finecooking.com/item/68396/tart-tamper
<![CDATA[Sugarcoat It]]> Tue, 01 Sep 2015 17:00:00 -0500 http://www.finecooking.com/item/68371/sugarcoat-it http://www.finecooking.com/item/68371/sugarcoat-it Sugarcoat It Posted by FC_Editors
Delicate herbs can make a pretty garnish for fruit tarts. Coat them in sugar to make them look even more special and to add a sweet hit. ]]>
http://www.finecooking.com/item/68371/sugarcoat-it
<![CDATA[Temping a Steak]]> Tue, 01 Sep 2015 13:30:00 -0500 http://www.finecooking.com/item/68392/temping-a-steak http://www.finecooking.com/item/68392/temping-a-steak Temping a Steak Posted by RonneDay
Use this method to get an accurate food temperature every time. ]]>
http://www.finecooking.com/item/68392/temping-a-steak
<![CDATA[What We Mean When We Say Heirloom Tomato]]> Wed, 01 Jul 2015 19:00:00 -0500 http://www.finecooking.com/item/67431/what-we-mean-when-we-say-heirloom-tomato http://www.finecooking.com/item/67431/what-we-mean-when-we-say-heirloom-tomato What We Mean When We Say Heirloom Tomato Posted by joanne_smart
An heirloom vegetable is one that relies on natural, or open, pollination, such as from insects or the wind. ]]>
http://www.finecooking.com/item/67431/what-we-mean-when-we-say-heirloom-tomato
<![CDATA[How to Bruise Herbs (On Purpose!)]]> Wed, 01 Jul 2015 19:00:00 -0500 http://www.finecooking.com/item/67436/how-to-bruise-herbs-on-purpose http://www.finecooking.com/item/67436/how-to-bruise-herbs-on-purpose How to Bruise Herbs (On Purpose!) Posted by joanne_smart
When you want to add fresh herbs to a marinade but don't feel like picking and chopping them first, try bruising them instead. ]]>
http://www.finecooking.com/item/67436/how-to-bruise-herbs-on-purpose