Copyright (c) 2010 FineCooking.com en-us FineCooking.com - "The Fine Cooking Test Kitchen" blog entries http://www.finecooking.com/blog/test-kitchen Wed, 08 Sep 2010 22:38:45 -0400 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 Wed, 01 Sep 2010 11:15:00 -0400 http://www.finecooking.com/item/21122/how-to-bone-turkey-breast-and-thighs http://www.finecooking.com/item/21122/how-to-bone-turkey-breast-and-thighs Posted by FC_Editors
Turkey thighs and whole turkey breasts are most often sold bone-in and skin-on, so you'll need a boning knife and a little know-how to prepare these cuts for recipes. ]]> http://www.finecooking.com/item/21122/how-to-bone-turkey-breast-and-thighs Wed, 01 Sep 2010 11:00:00 -0400 http://www.finecooking.com/item/21132/how-to-make-gravy-for-a-brined-turkey http://www.finecooking.com/item/21132/how-to-make-gravy-for-a-brined-turkey Posted by JenniferArmentrout
Pan juices are usually the backbone of turkey gravy, but gravy made only with the juices from a brined bird is bound to come out too salty. Fortunately, there’s a solution to this problem. ]]> http://www.finecooking.com/item/21132/how-to-make-gravy-for-a-brined-turkey Tue, 31 Aug 2010 16:20:00 -0400 http://www.finecooking.com/item/21062/salt-your-salad http://www.finecooking.com/item/21062/salt-your-salad Posted by JenniferArmentrout
A pinch or two of kosher salt does wonders for the flavor of a tossed salad. ]]> http://www.finecooking.com/item/21062/salt-your-salad Thu, 26 Aug 2010 16:25:00 -0400 http://www.finecooking.com/item/21064/the-swing-a-way-fat-separator http://www.finecooking.com/item/21064/the-swing-a-way-fat-separator Posted by JenniferArmentrout
Amco's spoutless fat separator solves the problem traditional spouted fat separators have. ]]> http://www.finecooking.com/item/21064/the-swing-a-way-fat-separator Thu, 26 Aug 2010 16:10:00 -0400 http://www.finecooking.com/item/21067/trimming-hanger-steak http://www.finecooking.com/item/21067/trimming-hanger-steak Posted by JenniferArmentrout
A whole hanger steak is vaguely heart-shaped, with the two halves connected by a line of gristle, which should be removed. You can ask the butcher to do this, or trim it yourself. Here's how. ]]> http://www.finecooking.com/item/21067/trimming-hanger-steak Wed, 25 Aug 2010 16:05:00 -0400 http://www.finecooking.com/item/21169/how-to-use-up-leftover-buttermilk http://www.finecooking.com/item/21169/how-to-use-up-leftover-buttermilk Posted by FC_Editors
For everyone who has ever thrown out a half-full carton of soured buttermilk, we feel your pain. Try these simple ways to use of the rest of that carton. ]]> http://www.finecooking.com/item/21169/how-to-use-up-leftover-buttermilk Thu, 08 Jul 2010 11:20:00 -0400 http://www.finecooking.com/item/18461/how-to-cut-a-whole-chicken-into-pieces http://www.finecooking.com/item/18461/how-to-cut-a-whole-chicken-into-pieces Posted by JenniferArmentrout
Our Classic Fried Chicken recipe is a great excuse to learn how to cut a whole chicken into pieces, a skill you’ll use over and over. ]]> http://www.finecooking.com/item/18461/how-to-cut-a-whole-chicken-into-pieces Thu, 08 Jul 2010 11:05:00 -0400 http://www.finecooking.com/item/18459/discover-zaatar-a-middle-eastern-herb-and-spice-blend http://www.finecooking.com/item/18459/discover-zaatar-a-middle-eastern-herb-and-spice-blend Posted by FC_Editors
Za'atar is both a Middle Eastern herb and a spice blend. We're sharing one tasty summer recipe and six additional ways to use this nutty spice blend. ]]> http://www.finecooking.com/item/18459/discover-zaatar-a-middle-eastern-herb-and-spice-blend Wed, 07 Jul 2010 17:00:00 -0400 http://www.finecooking.com/item/18432/equipment-tomato-press http://www.finecooking.com/item/18432/equipment-tomato-press Posted by JenniferArmentrout
To make tomato purée, you’ll need a tool to strain and separate the tomato pulp from the skins and seeds. A food mill does this well enough, but we especially love this tomato press. ]]> http://www.finecooking.com/item/18432/equipment-tomato-press Wed, 07 Jul 2010 16:55:00 -0400 http://www.finecooking.com/item/18430/flambing-safely http://www.finecooking.com/item/18430/flambing-safely Posted by JenniferArmentrout
A fire in the kitchen is usually bad news, but in this issue we’re starting a couple of fires on purpose. The Bananas Foster and the Fireman’s Sausage are both ignited. If you’re new to flambéing, here are tips for pulling it off safely. ]]> http://www.finecooking.com/item/18430/flambing-safely Wed, 07 Jul 2010 16:30:00 -0400 http://www.finecooking.com/item/18398/how-to-prep-squash-blossoms http://www.finecooking.com/item/18398/how-to-prep-squash-blossoms Posted by FC_Editors
To make the Fried Squash Blossoms, the delicate flowers need a little prep. ]]> http://www.finecooking.com/item/18398/how-to-prep-squash-blossoms Fri, 25 Jun 2010 16:34:19 -0400 http://www.finecooking.com/item/17848/quick-tip-for-perfectly-cooked-potatoes http://www.finecooking.com/item/17848/quick-tip-for-perfectly-cooked-potatoes Posted by JenniferArmentrout
Here's a quick tip for checking potatoes for doneness that ensures a perfect batch of potato salad for every cookout. ]]> http://www.finecooking.com/item/17848/quick-tip-for-perfectly-cooked-potatoes Thu, 06 May 2010 14:10:00 -0400 http://www.finecooking.com/item/16131/tips-for-using-up-leftover-tasso http://www.finecooking.com/item/16131/tips-for-using-up-leftover-tasso Posted by FC_Editors
Get the Test Kitchen's tips for using up this highly-spiced Cajun specialty. ]]> http://www.finecooking.com/item/16131/tips-for-using-up-leftover-tasso Thu, 06 May 2010 11:25:00 -0400 http://www.finecooking.com/item/16100/how-to-measure-strawberries-for-recipes http://www.finecooking.com/item/16100/how-to-measure-strawberries-for-recipes Posted by melissapellegrino
Some recipes call for strawberries by the pint or quart. Trouble is, strawberries aren’t always sold that way. Say you need a pint of strawberries, but your market sells them by the... ]]> http://www.finecooking.com/item/16100/how-to-measure-strawberries-for-recipes Wed, 05 May 2010 16:50:00 -0400 http://www.finecooking.com/item/16070/how-to-prepare-an-indirect-grill-fire http://www.finecooking.com/item/16070/how-to-prepare-an-indirect-grill-fire Posted by JenniferArmentrout
Most grilling takes place over a direct fire, but large meats like whole chickens and rib racks call for indirect heat. Here's a foolproof method for setting up the grill so there's a hot zone and a cool zone. ]]> http://www.finecooking.com/item/16070/how-to-prepare-an-indirect-grill-fire Wed, 05 May 2010 16:40:00 -0400 http://www.finecooking.com/item/16067/how-to-remove-silverskin-from-ribs http://www.finecooking.com/item/16067/how-to-remove-silverskin-from-ribs Posted by JenniferArmentrout
Whether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. I'll show you how. ]]> http://www.finecooking.com/item/16067/how-to-remove-silverskin-from-ribs Wed, 05 May 2010 16:25:00 -0400 http://www.finecooking.com/item/16064/tip-for-lining-a-pan-with-foil http://www.finecooking.com/item/16064/tip-for-lining-a-pan-with-foil Posted by FC_Editors
If you've ever tried to line a baking pan with foil only to have the foil tear as you try to press it into the pan’s corners, you'll love this tip. ]]> http://www.finecooking.com/item/16064/tip-for-lining-a-pan-with-foil Wed, 05 May 2010 16:15:00 -0400 http://www.finecooking.com/item/16060/how-to-butterfly-a-pork-tenderloin http://www.finecooking.com/item/16060/how-to-butterfly-a-pork-tenderloin Posted by JenniferArmentrout
Learn how to butterfly a pork tenderloin in three easy steps. ]]> http://www.finecooking.com/item/16060/how-to-butterfly-a-pork-tenderloin Wed, 05 May 2010 15:55:00 -0400 http://www.finecooking.com/item/16052/how-to-pit-a-cherry http://www.finecooking.com/item/16052/how-to-pit-a-cherry Posted by JenniferArmentrout
There are lots of ways to pit a cherry, and if you cook with cherries often, it’s worth buying a dedicated cherry pitting tool. But you can also improvise with objects that may already be in your home. ]]> http://www.finecooking.com/item/16052/how-to-pit-a-cherry Wed, 05 May 2010 15:45:00 -0400 http://www.finecooking.com/item/16049/buying-and-caring-for-a-paella-pan http://www.finecooking.com/item/16049/buying-and-caring-for-a-paella-pan Posted by JenniferArmentrout
Paella pans come in three different materials and each has pros and cons. Get paella expert Sarah Jay's tips for buying the right pan and caring for it so it lasts. ]]> http://www.finecooking.com/item/16049/buying-and-caring-for-a-paella-pan