Copyright (c) 2012 FineCooking.com en-us FineCooking.com - "The Fine Cooking Test Kitchen" blog entries http://www.finecooking.com/blog/test-kitchen Mon, 06 Feb 2012 19:50:15 -0500 FineCooking.com - "The Fine Cooking Test Kitchen" blog entries http://www.finecooking.com/assets/images/cs_logo_sm.jpg http://www.finecooking.com/blog/test-kitchen Thu, 29 Dec 2011 14:40:00 -0500 http://www.finecooking.com/item/38723/how-to-wash-leeks http://www.finecooking.com/item/38723/how-to-wash-leeks Posted by DMickelsen
Leeks need to be washed thoroughly to remove dirt and grit from their layers. Here's how to do it. ]]> http://www.finecooking.com/item/38723/how-to-wash-leeks Thu, 29 Dec 2011 14:40:00 -0500 http://www.finecooking.com/item/38917/three-ways-to-crush-whole-seeds http://www.finecooking.com/item/38917/three-ways-to-crush-whole-seeds Posted by DMickelsen
Learn how to crush seeds of all kinds, including coriander, black peppercorns, and cumin. ]]> http://www.finecooking.com/item/38917/three-ways-to-crush-whole-seeds Thu, 29 Dec 2011 14:40:00 -0500 http://www.finecooking.com/item/38940/meet-the-spaetzle-makers http://www.finecooking.com/item/38940/meet-the-spaetzle-makers Posted by DMickelsen
If you're planning on making spaetzle consider a spaetzle maker as your next culinary purchase. ]]> http://www.finecooking.com/item/38940/meet-the-spaetzle-makers Thu, 29 Dec 2011 14:40:00 -0500 http://www.finecooking.com/item/38949/choose-the-right-oats-for-the-best-results http://www.finecooking.com/item/38949/choose-the-right-oats-for-the-best-results Posted by DMickelsen
Oats aren’t just for oatmeal. They’re a versatile ingredient found in everything from meatloaf to desserts. Do you know how to pick the right oats for your recipe? ]]> http://www.finecooking.com/item/38949/choose-the-right-oats-for-the-best-results Thu, 29 Dec 2011 14:40:00 -0500 http://www.finecooking.com/item/38962/test-kitchen-tip-use-aluminum-foil-shiny-side-up-or-down http://www.finecooking.com/item/38962/test-kitchen-tip-use-aluminum-foil-shiny-side-up-or-down Posted by JuliRoberts
Most people think it matters whether aluminum foil is used shiny side up or down, but the surprising truth is that it doesn’t make a difference. ]]> http://www.finecooking.com/item/38962/test-kitchen-tip-use-aluminum-foil-shiny-side-up-or-down Thu, 29 Dec 2011 14:35:00 -0500 http://www.finecooking.com/item/38714/freeze-citrus-zest-for-later http://www.finecooking.com/item/38714/freeze-citrus-zest-for-later Posted by JuliRoberts
Fresh citrus zest is a cook’s secret weapon--its fragrance and flavor instantly brighten any dish. ]]> http://www.finecooking.com/item/38714/freeze-citrus-zest-for-later Thu, 29 Dec 2011 14:13:19 -0500 http://www.finecooking.com/item/38724/how-to-tell-the-sex-of-a-lobster http://www.finecooking.com/item/38724/how-to-tell-the-sex-of-a-lobster Posted by JuliRoberts
When buying lobsters its worth knowing their gender; your recipe may depend on it. ]]> http://www.finecooking.com/item/38724/how-to-tell-the-sex-of-a-lobster Thu, 29 Dec 2011 11:20:00 -0500 http://www.finecooking.com/item/38796/how-to-prep-a-pineapple http://www.finecooking.com/item/38796/how-to-prep-a-pineapple Posted by dabneyg
Follow these steps to a perfectly trimmed pineapple. ]]> http://www.finecooking.com/item/38796/how-to-prep-a-pineapple Thu, 27 Oct 2011 20:30:43 -0500 http://www.finecooking.com/item/37494/test-kitchen-tip-working-with-eggs http://www.finecooking.com/item/37494/test-kitchen-tip-working-with-eggs Posted by JuliRoberts
We go through dozens of eggs in the test kitchen every month, and along the way we’ve learned a few tricks for working with them. Here are two of our favorites: Freeze leftover egg... ]]> http://www.finecooking.com/item/37494/test-kitchen-tip-working-with-eggs Wed, 26 Oct 2011 13:00:00 -0500 http://www.finecooking.com/item/37076/remove-portabello-gills-before-cooking http://www.finecooking.com/item/37076/remove-portabello-gills-before-cooking Posted by DMickelsen
In the recipe for Portabello Mushrooms with Creamy Spinach-Artichoke Filling, we recommend removing the gills on the undersides of the mushrooms because they’re bitter and release a black... ]]> http://www.finecooking.com/item/37076/remove-portabello-gills-before-cooking Wed, 26 Oct 2011 13:00:00 -0500 http://www.finecooking.com/item/37078/how-to-cut-citrus-segments http://www.finecooking.com/item/37078/how-to-cut-citrus-segments Posted by DMickelsen
Juicy segments of orange or grapefruit make a bright addition to desserts, salsas, and salads of all kinds. ]]> http://www.finecooking.com/item/37078/how-to-cut-citrus-segments Wed, 26 Oct 2011 13:00:00 -0500 http://www.finecooking.com/item/37082/jelly-vs-jam-vs-preserves http://www.finecooking.com/item/37082/jelly-vs-jam-vs-preserves Posted by JuliRoberts
Read to find out what the differences are between jelly, jam and preserves. ]]> http://www.finecooking.com/item/37082/jelly-vs-jam-vs-preserves Wed, 26 Oct 2011 13:00:00 -0500 http://www.finecooking.com/item/37087/tasty-uses-for-cake-scraps http://www.finecooking.com/item/37087/tasty-uses-for-cake-scraps Posted by JuliRoberts
Find out what tasty treats you can make from left over chocolate cake scraps. ]]> http://www.finecooking.com/item/37087/tasty-uses-for-cake-scraps Wed, 26 Oct 2011 13:00:00 -0500 http://www.finecooking.com/item/37091/why-we-love-kosher-salt http://www.finecooking.com/item/37091/why-we-love-kosher-salt Posted by JuliRoberts
Read on to learn why the Fine Cooking staff prefers to use Kosher salt over table salt. ]]> http://www.finecooking.com/item/37091/why-we-love-kosher-salt Mon, 24 Oct 2011 14:00:00 -0500 http://www.finecooking.com/item/37089/store-maple-syrup-in-the-fridge http://www.finecooking.com/item/37089/store-maple-syrup-in-the-fridge Posted by JuliRoberts
Don't put your pure maple syrup in the pantry! I'll tell you why. ]]> http://www.finecooking.com/item/37089/store-maple-syrup-in-the-fridge Mon, 17 Oct 2011 09:15:00 -0500 http://www.finecooking.com/item/35591/how-to-shape-knotted-dinner-rolls http://www.finecooking.com/item/35591/how-to-shape-knotted-dinner-rolls Posted by JuliRoberts
Follow these simple steps to shaping the dough and your buttery dinner rolls will look just as beautiful as the ones the pros make. ]]> http://www.finecooking.com/item/35591/how-to-shape-knotted-dinner-rolls Mon, 17 Oct 2011 09:00:00 -0500 http://www.finecooking.com/item/35482/how-to-flip-a-turkey http://www.finecooking.com/item/35482/how-to-flip-a-turkey Posted by JenniferArmentrout
The idea of flipping a hot, half-cooked turkey onto its back can cause anxiety in even the most experienced cooks. Fear not—after you’ve done it once, you’ll see it’s really not a big deal. ]]> http://www.finecooking.com/item/35482/how-to-flip-a-turkey Thu, 01 Sep 2011 06:00:00 -0500 http://www.finecooking.com/item/35500/vegetable-broths-worth-buying http://www.finecooking.com/item/35500/vegetable-broths-worth-buying Posted by JuliRoberts
Not all vegetable broths are created equal. Here is a list of some of the test kitchen's favorite brands. ]]> http://www.finecooking.com/item/35500/vegetable-broths-worth-buying Tue, 30 Aug 2011 06:00:00 -0500 http://www.finecooking.com/item/35480/how-to-care-for-enameled-cast-iron-cookware http://www.finecooking.com/item/35480/how-to-care-for-enameled-cast-iron-cookware Posted by JuliRoberts
Learn how to care for your enameled cast-iron cookware. ]]> http://www.finecooking.com/item/35480/how-to-care-for-enameled-cast-iron-cookware Mon, 29 Aug 2011 09:00:00 -0500 http://www.finecooking.com/item/35476/how-to-deglaze-a-pan http://www.finecooking.com/item/35476/how-to-deglaze-a-pan Posted by JenniferArmentrout
You may not know the term “deglaze,” but if you’ve ever made a pan sauce or gravy, then you’ve probably used the technique. ]]> http://www.finecooking.com/item/35476/how-to-deglaze-a-pan