Copyright (c) 2014 FineCooking.com en-us FineCooking.com - "Test Kitchen" blog entries FineCooking.com - "Test Kitchen" blog entries http://www.finecooking.com/blog/test-kitchen Wed, 23 Apr 2014 15:50:54 -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[Salmon Cooked as You Like It]]> Wed, 16 Apr 2014 09:07:12 -0500 http://www.finecooking.com/item/59059/salmon-cooked-as-you-like-it http://www.finecooking.com/item/59059/salmon-cooked-as-you-like-it Salmon Cooked as You Like It Posted by FC_Editors
A visual guide to what salmon should look like from rare to well done. ]]>
http://www.finecooking.com/item/59059/salmon-cooked-as-you-like-it
<![CDATA[How to Carve a Whole Salmon]]> Tue, 15 Apr 2014 15:49:23 -0500 http://www.finecooking.com/item/59083/how-to-carve-a-whole-salmon http://www.finecooking.com/item/59083/how-to-carve-a-whole-salmon How to Carve a Whole Salmon Posted by FC_Editors
Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly. ]]>
http://www.finecooking.com/item/59083/how-to-carve-a-whole-salmon
<![CDATA[A Tip for Cooking with Scallions]]> Tue, 15 Apr 2014 13:00:55 -0500 http://www.finecooking.com/item/59073/a-tip-for-cooking-with-scallions http://www.finecooking.com/item/59073/a-tip-for-cooking-with-scallions A Tip for Cooking with Scallions Posted by FC_Editors
Learn when to use the light and dark parts of scallions. ]]>
http://www.finecooking.com/item/59073/a-tip-for-cooking-with-scallions
<![CDATA[Ice cream machines ready when you are]]> Tue, 15 Apr 2014 12:58:06 -0500 http://www.finecooking.com/item/59070/ice-cream-machines-ready-when-you-are http://www.finecooking.com/item/59070/ice-cream-machines-ready-when-you-are Ice cream machines ready when you are Posted by JuliRoberts
There are (finally!) smaller, less expensive ice cream makers on the market now. Here are two worth considering. ]]>
http://www.finecooking.com/item/59070/ice-cream-machines-ready-when-you-are
<![CDATA[How to Peel Jicama]]> Tue, 15 Apr 2014 12:51:16 -0500 http://www.finecooking.com/item/59056/how-to-peel-jicama http://www.finecooking.com/item/59056/how-to-peel-jicama How to Peel Jicama Posted by ShelleyWiseman
While the dark outer skin is easy to see and remove, there's also a fibrous layer just under the skin that should be peeled away. ]]>
http://www.finecooking.com/item/59056/how-to-peel-jicama
<![CDATA[How to Clean and Trim Artichokes for Recipes]]> Tue, 15 Apr 2014 02:25:00 -0500 http://www.finecooking.com/item/13872/how-to-clean-and-trim-artichokes-for-recipes http://www.finecooking.com/item/13872/how-to-clean-and-trim-artichokes-for-recipes How to Clean and Trim Artichokes for Recipes Posted by FC_Editors
Learn four simple ways to clean and trim artichokes. ]]>
http://www.finecooking.com/item/13872/how-to-clean-and-trim-artichokes-for-recipes
<![CDATA[Good in a pinch: Sicilia Lemon Juice]]> Tue, 18 Feb 2014 11:42:06 -0500 http://www.finecooking.com/item/58022/good-in-a-pinch-sicilia-lemon-juice http://www.finecooking.com/item/58022/good-in-a-pinch-sicilia-lemon-juice Good in a pinch: Sicilia Lemon Juice Posted by RonneDay
It’s good to have this backup handy when you don’t have any fresh lemons. ]]>
http://www.finecooking.com/item/58022/good-in-a-pinch-sicilia-lemon-juice
<![CDATA[Product Review: Chef's Vegetable Knife]]> Tue, 18 Feb 2014 11:38:21 -0500 http://www.finecooking.com/item/58019/product-review-chefs-vegetable-knife http://www.finecooking.com/item/58019/product-review-chefs-vegetable-knife Product Review: Chef's Vegetable Knife Posted by RonneDay
This knife is ideal for for sticky vegetables and fruits like potatoes, butternut squash, and mangos. ]]>
http://www.finecooking.com/item/58019/product-review-chefs-vegetable-knife
<![CDATA[Give Lamb Steaks a Try]]> Tue, 18 Feb 2014 11:15:37 -0500 http://www.finecooking.com/item/57761/give-lamb-steaks-a-try http://www.finecooking.com/item/57761/give-lamb-steaks-a-try Give Lamb Steaks a Try Posted by RonneDay
Cutting a leg of lamb across the bone produces lamb steaks, which offer the flavor and tenderness of leg of lamb in smaller portions. ]]>
http://www.finecooking.com/item/57761/give-lamb-steaks-a-try
<![CDATA[Test Kitchen Taste Test: Chicken Broth Concentrates]]> Mon, 17 Feb 2014 19:32:01 -0500 http://www.finecooking.com/item/58014/test-kitchen-taste-test-chicken-broth-concentrates http://www.finecooking.com/item/58014/test-kitchen-taste-test-chicken-broth-concentrates Test Kitchen Taste Test: Chicken Broth Concentrates Posted by JuliRoberts
We blind-tasted three popular brands of chicken concentrate, or base, and compared them for taste and price. ]]>
http://www.finecooking.com/item/58014/test-kitchen-taste-test-chicken-broth-concentrates
<![CDATA[How to Caramelize Onions]]> Mon, 17 Feb 2014 19:10:09 -0500 http://www.finecooking.com/item/58009/how-to-caramelize-onions http://www.finecooking.com/item/58009/how-to-caramelize-onions How to Caramelize Onions Posted by ShelleyWiseman
Caramelized onions are a great "secret" ingredient to have on hand. ]]>
http://www.finecooking.com/item/58009/how-to-caramelize-onions
<![CDATA[Separate eggs cold; beat whites at room temperature]]> Fri, 14 Feb 2014 18:42:17 -0500 http://www.finecooking.com/item/57972/separate-eggs-cold-beat-whites-at-room-temperature http://www.finecooking.com/item/57972/separate-eggs-cold-beat-whites-at-room-temperature Separate eggs cold; beat whites at room temperature Posted by RonneDay
After separating, let the egg whites sit at room temperature. ]]>
http://www.finecooking.com/item/57972/separate-eggs-cold-beat-whites-at-room-temperature
<![CDATA[Two Ways to Seed a Pomegranate]]> Mon, 16 Dec 2013 00:19:20 -0500 http://www.finecooking.com/item/56457/two-ways-to-seed-a-pomegranate http://www.finecooking.com/item/56457/two-ways-to-seed-a-pomegranate Two Ways to Seed a Pomegranate Posted by JuliRoberts
The gorgeous jewel tones of juicy tart-sweet pomegranate seeds (or arils) dress up any dish. Here's how to get to those seeds without a mess. ]]>
http://www.finecooking.com/item/56457/two-ways-to-seed-a-pomegranate
<![CDATA[Cake Pan Change-Up]]> Mon, 16 Dec 2013 00:07:53 -0500 http://www.finecooking.com/item/56454/cake-pan-change-up http://www.finecooking.com/item/56454/cake-pan-change-up Cake Pan Change-Up Posted by JuliRoberts
Wrong pan size? Save yourself time and money using a pan you already have. ]]>
http://www.finecooking.com/item/56454/cake-pan-change-up
<![CDATA[More Ways with Upside-Down Cakes]]> Sun, 15 Dec 2013 23:33:30 -0500 http://www.finecooking.com/item/56447/more-ways-with-upside-down-cakes http://www.finecooking.com/item/56447/more-ways-with-upside-down-cakes More Ways with Upside-Down Cakes Posted by RonneDay
Get creative with your own designs for upside-down cakes and share them with us on Facebook or Pinterest. ]]>
http://www.finecooking.com/item/56447/more-ways-with-upside-down-cakes
<![CDATA[Favorite Tool: The Cake Lifter]]> Sun, 15 Dec 2013 23:09:36 -0500 http://www.finecooking.com/item/56435/favorite-tool-the-cake-lifter http://www.finecooking.com/item/56435/favorite-tool-the-cake-lifter Favorite Tool: The Cake Lifter Posted by ShelleyWiseman
A cake lifter, which is really just a jumbo spatula, has become an indispensable tool in our test kitchen. ]]>
http://www.finecooking.com/item/56435/favorite-tool-the-cake-lifter
<![CDATA[All About Rye Flours]]> Fri, 13 Dec 2013 18:40:07 -0500 http://www.finecooking.com/item/56441/all-about-rye-flours http://www.finecooking.com/item/56441/all-about-rye-flours All About Rye Flours Posted by FC_Editors
Bread-making expert Peter Reinhart shares a guide to help you choose rye flour. ]]>
http://www.finecooking.com/item/56441/all-about-rye-flours
<![CDATA[Smoked salmon: Hot vs. cold]]> Fri, 13 Dec 2013 16:02:35 -0500 http://www.finecooking.com/item/56438/smoked-salmon-hot-vs-cold http://www.finecooking.com/item/56438/smoked-salmon-hot-vs-cold Smoked salmon: Hot vs. cold Posted by FC_Editors
There are two ways to smoke salmon: cold-smoking and hot-smoking. Each method imparts a unique flavor and texture to the salmon. ]]>
http://www.finecooking.com/item/56438/smoked-salmon-hot-vs-cold
<![CDATA[How to Prep a Skin-On Pork Roast]]> Tue, 29 Oct 2013 20:45:59 -0500 http://www.finecooking.com/item/55466/how-to-prep-a-skin-on-pork-roast http://www.finecooking.com/item/55466/how-to-prep-a-skin-on-pork-roast How to Prep a Skin-On Pork Roast Posted by DMickelsen
Here's how to give your skin-on pork roast a deliciously crisp, bubbly crust. ]]>
http://www.finecooking.com/item/55466/how-to-prep-a-skin-on-pork-roast
<![CDATA[Cookware Designed for Compact Storage and Versatility]]> Tue, 29 Oct 2013 16:53:55 -0500 http://www.finecooking.com/item/55496/cookware-designed-for-compact-storage-and-versatility http://www.finecooking.com/item/55496/cookware-designed-for-compact-storage-and-versatility Cookware Designed for Compact Storage and Versatility Posted by ShelleyWiseman
We put The Strate Collection 2- to 4-quart saucepans and an 11-inch skillet to the test. ]]>
http://www.finecooking.com/item/55496/cookware-designed-for-compact-storage-and-versatility