The Science of Good Cooking (Cook’s Illustrated Cookbooks) – by The Editors of America’s Test Kitchen and Guy Crosby Ph.D (Author)

The Science of Good Cooking (Cook's Illustrated Cookbooks)

Another fascinating cookbook from the editors of Cook’s Illustrated. From back in America’s Test Kitchen they deliver hundreds of scrumptious, foolproof recipes sure to tantalize your taste buds and shake loose the cook in you. The Science of Good Cooking uses a new approach to teach all the basics for the beginner, yet keep the expert’s interest. Each recipe is illustrated. Not only is this a cookbook filled with tricks of the trade, it’s more of a guide, or manual to keep handy in your kitchen year round.

In this cookbook you take a trip right into the test kitchen where all of the wonders of creating delicious dishes are tested over and over to perfection. It’s all about learning and knowledge. Trials and errors with ingredients for flavors, textures, timing, cooking methods, and amounts come together at the end for the fiesta resistance!
They take 50 principles and develop 400 perfected recipes. Not only do these principles work for creating foolproof recipes, they work into your very own cooking style to help you become a better cook.

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It’s all about learning how to recognize things like when a piece of meat is ready, if it’s tender, adding an ingredient like salt to speed up the process. Each of the 50 principles are explained and used in experiments for fun and new ways to create old recipes. For example why folding into a batter instead of stirring results in a chewier brownie. Using the new approaches, the science, when cooking up basic dishes turns out to be a lot of fun. Apply what is in this book and practice to be better at mastering your own kitchen skills.

The fundamentals of the kitchen are worked up to amaze you with the end results you can achieve. A tasty example is covering up fresh vegetables with foil when placing them in a hot oven so they can steam at a lower temperature and bring out the flavor, and maintain the moisture. This technique allows for some firmness and readies the veggies so the foil can be removed for a few minutes for the next step of browning them.

Meticulously, the testers apply their knowledge and develop new tips on what to do and what to look out for to achieve the most satisfying dishes you can cook. All of the excellent tips and tricks are well worth learning. So much is covered about topics that will truly be of use in your kitchen, if not today, soon enough. Questions like why does ice cream develop ice in the freezer are challenged. Test results showing some vodka used with water in a pastry dish allows for more delicious flakiness. Measuring is dealt with a keen perspective. Even the angle of which a measuring cup is used to scoop out some flour can compact it more than the way another cook does it, therefore, the recipe might be a bit different than each other’s when completed because there is a bit more or less of that ingredient used. Amazing!
As they say in the test kitchen, “We make the mistakes, so you don’t have to.”

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Posted by Food Junkie on March 25, 2013
Categories - Quick & Easy, Basic, Tools & Techniques

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