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She has a Master’s Degree in broadcast journalism and is currently making radio stories for KALW's daily news magazine, Crosscurrents. When she's not writing and reporting, she's surfing surf small waves on her longboard or perfecting her paella recipe.","avatar":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g","twitter":"ang_johnston","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Angela Johnston | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/angelajohnston"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124382":{"type":"posts","id":"bayareabites_124382","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124382","score":null,"sort":[1515765629000]},"guestAuthors":[],"slug":"how-do-you-stay-fit-as-a-food-lover","title":"How Do You Stay Fit as a Food Lover?","publishDate":1515765629,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>No matter the role—test cook, editor, photographer—employees at America’s Test Kitchen do a lot of eating. (Need proof? See the food diaries that test cooks \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">Russell Selander\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/articles/442-developing-recipes-and-eating-a-ton-at-america-s-test-kitchen\" target=\"_blank\" rel=\"noopener\">Lawman Johnson\u003c/a> kept during a typical week.) Such insane levels of consumption means we all have to make an extra effort to ensure we’re, you know, staying healthy(ish). We caught up with two test cooks, two editors, and a photographer to see what they had to say about their unique approaches to health and wellness outside the walls (and even inside the walls) of the test kitchen.\u003c/p>\n\u003ch2>Kate Shannon: Associate Editor, Tastings and Testings\u003c/h2>\n\u003cfigure id=\"attachment_124387\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\">\u003cimg class=\"size-full wp-image-124387\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\" alt=\"Kate Shannon\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kate Shannon \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For most of the year, I have a pretty great commute: a 2.5-mile bike ride. It takes me through Olmsted Park, one of the gems in Boston's famed Emerald Necklace, and goes around a pond and a little river. My job is also more physical than a standard editing gig. Reviewing equipment involves a lot of lifting and relocating of heavy items. Our longterm storage unit is a few doors down from the office, and I make regular trips there with carts and dollies loaded with equipment. (If you live near Brookline and see a woman in an alley with a cart full of \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1405-best-coffee-maker-automatic-drip\" target=\"_blank\" rel=\"noopener\">coffee makers\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1322-cutting-boards\" target=\"_blank\" rel=\"noopener\">cutting boards\u003c/a>, that's probably me!)\u003c/p>\n\u003ch2>Kevin White: Photographer, Web\u003c/h2>\n\u003cp>It might be a bite of \u003ca href=\"https://www.americastestkitchen.com/recipes/687-chunky-guacamole\" target=\"_blank\" rel=\"noopener\">guacamole\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1621-tortilla-chips\" target=\"_blank\" rel=\"noopener\">chips\u003c/a>, an egg on some toast, a few shrimp leftover from a dish of linguine allo scoglio, or a couple slices of \u003ca href=\"https://www.americastestkitchen.com/recipes/1772-onion-braised-beef-briske\" target=\"_blank\" rel=\"noopener\">brisket\u003c/a>, but none of the daytime snacking that I do seems like that much on its own. All together, though, it’s another thing entirely.\u003c/p>\n\u003cp>I sat down once and plugged everything I ate that day into a calorie counter. Big mistake. I’m not even a cook but since I’m photographing in the kitchen every day, I get first dibs on all the best food as soon as it comes up for grabs. It’s way too easy to gobble up double the recommended intake for my height and weight over the course of the day. And that’s not including dinner at home.\u003c/p>\n\u003cfigure id=\"attachment_124386\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\">\u003cimg class=\"size-full wp-image-124386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\" alt=\"Kevin shoots what is sure to be his next in-kitchen snack.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin shoots what is sure to be his next in-kitchen snack. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be fair, although I’m generally healthy, I could stand to pass on that last piece of fudge, the \u003ca href=\"http://www.cooksscience.com/recipes/9444-chocolate-financiers/\" target=\"_blank\" rel=\"noopener\">chocolate financiers\u003c/a> that appeared out of nowhere, or the chorizo and potato taco \u003cem>(Ed's note: This is a forthcoming Cook's Illustrated recipe!)\u003c/em> that magically appeared in my hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Moderation, or at least attempting some semblance of it, goes a long way. Maybe I’ll pass on that \u003ca href=\"https://www.americastestkitchen.com/recipes/8513-chocolate-caramel-layer-cake\" target=\"_blank\" rel=\"noopener\">chocolate cake\u003c/a>, thank you. Biking the 3.8 miles each way to and from the train station helps as well. After gaining five pounds in my first six months at America’s Test Kitchen, adding the daily bike commute to my routine helped me shave off some of the excess weight. I don’t know if getting the blood pumping before setting upon the kitchen helps digestion, but at least that’s what I’m telling myself.\u003c/p>\n\u003cp>What probably helps more is my actual alternating routine of hitting the gym and going on short bike rides after work. I usually alternate between the two, putting in an hour or so four nights a week, followed by longer rides of up to 50 miles (time and life permitting) on the weekends. But my new secret sauce is running. It’s not really new since I used to run cross country and track in high school, but I haven’t done it consistently in years.\u003c/p>\n\u003cp>I had forgotten what a good workout it is, and if you can get over the natural resistance to suit up and leave your perfectly comfortable house to subject yourself to some self-inflicted pain, then it really is the best bang-for-your-buck in terms of working out. Lately I’ve added it into the mix. I started with a three-miler once a week, but now I’m up to about seven miles a week. Hopefully I can keep up the momentum through the cold winter months. Either that or I’m just going to have to eat less.\u003c/p>\n\u003ch2>Morgan Bolling: Test Cook, Cook's Country\u003c/h2>\n\u003cfigure id=\"attachment_124385\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\">\u003cimg class=\"size-full wp-image-124385\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\" alt=\"Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my most important health practices is to eat a filling, healthy breakfast. I switch between \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1668-nonfat-greek-yogurt\" target=\"_blank\" rel=\"noopener\">Greek yogurt\u003c/a>, smoothies, or a toasted peanut butter and banana sandwich. But whichever I eat, it makes it much easier to really just have a sample of food during tastings—not eat a whole plate. I can say from experience when you go to a tasting for mashed potatoes or smoked ribs on an empty stomach, it can lead to some regrettable decisions.\u003c/p>\n\u003ch2>Mari Levine: Managing Editor, Web\u003c/h2>\n\u003cp>Test cooks eat all day, but at least they're on their feet and moving around. As someone who takes part in a fair share of official tastings and unofficial kitchen lurking, but spends the rest of her day at a computer, I try my best to balance the eating with exercising. I’d say I’m successful about half the time: I bike to work and I play in a bunch of local sports leagues, but there are certainly stretches of time when my only physical activity is walking up and down the stairs to and from tastings. Fortunately, there are enough stairs in the building to counteract much of the work-related eating.\u003c/p>\n\u003ch2>Russell Selander: Associate Editor, Books\u003c/h2>\n\u003cfigure id=\"attachment_124384\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\">\u003cimg class=\"size-full wp-image-124384\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\" alt=\"Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it seems like I eat a lot of food, and I do, there are several things I do to help stay fit. First, I'm a big guy with a fast metabolism, so that helps right off the bat. I also walk a lot. I walk at least 2½ miles everyday, sometimes more. I also have a 22-month-old at home, who is very active and keeps me active in the morning, evening, and throughout the day on weekends. I also don't eat a lot at home. Generally, if I do have dinner, that is the only meal I eat at home. The rest of my meals happen when I am \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">\"grazing\" here at work\u003c/a>. This also means that all the food I eat is freshly prepared (for the most part) and not a prepackaged or from-frozen meal that might be loaded with sodium and other less-than-nice ingredients.\u003c/p>\n\u003cp>Another thing: portion control. For a tasting, I may only have a tiny bowl of soup, hardly a portion one would get in a restaurant or eat for a meal. And despite being known for having a massive sweet tusk (hehe), I try to limit my sugar intake. While there may be recipes, chapters, or books that are devoted to all things sweet, those tend to be few and far between, so I'm more able to control my sugar intake. I drink any tea or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\">coffee\u003c/a> black; I don't drink any soda; I avoid most candy. Though that's not to say I don't indulge in a hearty slice of \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=cake\" target=\"_blank\" rel=\"noopener\">cake\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pie\" target=\"_blank\" rel=\"noopener\">pie\u003c/a> now and then.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The staff of America's Test Kitchen shares some of their tips for staying healthy in a food-friendly environment.","status":"publish","parent":0,"modified":1515729308,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1310},"headData":{"title":"How Do You Stay Fit as a Food Lover? | KQED","description":"The staff of America's Test Kitchen shares some of their tips for staying healthy in a food-friendly environment.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Do You Stay Fit as a Food Lover?","datePublished":"2018-01-12T14:00:29.000Z","dateModified":"2018-01-12T03:55:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124382 https://ww2.kqed.org/bayareabites/?p=124382","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/12/how-do-you-stay-fit-as-a-food-lover/","disqusTitle":"How Do You Stay Fit as a Food Lover?","nprByline":"\u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\">America's Test Kitchen\u003c/a>\u003c/strong>","path":"/bayareabites/124382/how-do-you-stay-fit-as-a-food-lover","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>No matter the role—test cook, editor, photographer—employees at America’s Test Kitchen do a lot of eating. (Need proof? See the food diaries that test cooks \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">Russell Selander\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/articles/442-developing-recipes-and-eating-a-ton-at-america-s-test-kitchen\" target=\"_blank\" rel=\"noopener\">Lawman Johnson\u003c/a> kept during a typical week.) Such insane levels of consumption means we all have to make an extra effort to ensure we’re, you know, staying healthy(ish). We caught up with two test cooks, two editors, and a photographer to see what they had to say about their unique approaches to health and wellness outside the walls (and even inside the walls) of the test kitchen.\u003c/p>\n\u003ch2>Kate Shannon: Associate Editor, Tastings and Testings\u003c/h2>\n\u003cfigure id=\"attachment_124387\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\">\u003cimg class=\"size-full wp-image-124387\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\" alt=\"Kate Shannon\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kate Shannon \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For most of the year, I have a pretty great commute: a 2.5-mile bike ride. It takes me through Olmsted Park, one of the gems in Boston's famed Emerald Necklace, and goes around a pond and a little river. My job is also more physical than a standard editing gig. Reviewing equipment involves a lot of lifting and relocating of heavy items. Our longterm storage unit is a few doors down from the office, and I make regular trips there with carts and dollies loaded with equipment. (If you live near Brookline and see a woman in an alley with a cart full of \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1405-best-coffee-maker-automatic-drip\" target=\"_blank\" rel=\"noopener\">coffee makers\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1322-cutting-boards\" target=\"_blank\" rel=\"noopener\">cutting boards\u003c/a>, that's probably me!)\u003c/p>\n\u003ch2>Kevin White: Photographer, Web\u003c/h2>\n\u003cp>It might be a bite of \u003ca href=\"https://www.americastestkitchen.com/recipes/687-chunky-guacamole\" target=\"_blank\" rel=\"noopener\">guacamole\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1621-tortilla-chips\" target=\"_blank\" rel=\"noopener\">chips\u003c/a>, an egg on some toast, a few shrimp leftover from a dish of linguine allo scoglio, or a couple slices of \u003ca href=\"https://www.americastestkitchen.com/recipes/1772-onion-braised-beef-briske\" target=\"_blank\" rel=\"noopener\">brisket\u003c/a>, but none of the daytime snacking that I do seems like that much on its own. All together, though, it’s another thing entirely.\u003c/p>\n\u003cp>I sat down once and plugged everything I ate that day into a calorie counter. Big mistake. I’m not even a cook but since I’m photographing in the kitchen every day, I get first dibs on all the best food as soon as it comes up for grabs. It’s way too easy to gobble up double the recommended intake for my height and weight over the course of the day. And that’s not including dinner at home.\u003c/p>\n\u003cfigure id=\"attachment_124386\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\">\u003cimg class=\"size-full wp-image-124386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\" alt=\"Kevin shoots what is sure to be his next in-kitchen snack.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin shoots what is sure to be his next in-kitchen snack. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be fair, although I’m generally healthy, I could stand to pass on that last piece of fudge, the \u003ca href=\"http://www.cooksscience.com/recipes/9444-chocolate-financiers/\" target=\"_blank\" rel=\"noopener\">chocolate financiers\u003c/a> that appeared out of nowhere, or the chorizo and potato taco \u003cem>(Ed's note: This is a forthcoming Cook's Illustrated recipe!)\u003c/em> that magically appeared in my hand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Moderation, or at least attempting some semblance of it, goes a long way. Maybe I’ll pass on that \u003ca href=\"https://www.americastestkitchen.com/recipes/8513-chocolate-caramel-layer-cake\" target=\"_blank\" rel=\"noopener\">chocolate cake\u003c/a>, thank you. Biking the 3.8 miles each way to and from the train station helps as well. After gaining five pounds in my first six months at America’s Test Kitchen, adding the daily bike commute to my routine helped me shave off some of the excess weight. I don’t know if getting the blood pumping before setting upon the kitchen helps digestion, but at least that’s what I’m telling myself.\u003c/p>\n\u003cp>What probably helps more is my actual alternating routine of hitting the gym and going on short bike rides after work. I usually alternate between the two, putting in an hour or so four nights a week, followed by longer rides of up to 50 miles (time and life permitting) on the weekends. But my new secret sauce is running. It’s not really new since I used to run cross country and track in high school, but I haven’t done it consistently in years.\u003c/p>\n\u003cp>I had forgotten what a good workout it is, and if you can get over the natural resistance to suit up and leave your perfectly comfortable house to subject yourself to some self-inflicted pain, then it really is the best bang-for-your-buck in terms of working out. Lately I’ve added it into the mix. I started with a three-miler once a week, but now I’m up to about seven miles a week. Hopefully I can keep up the momentum through the cold winter months. Either that or I’m just going to have to eat less.\u003c/p>\n\u003ch2>Morgan Bolling: Test Cook, Cook's Country\u003c/h2>\n\u003cfigure id=\"attachment_124385\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\">\u003cimg class=\"size-full wp-image-124385\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\" alt=\"Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my most important health practices is to eat a filling, healthy breakfast. I switch between \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1668-nonfat-greek-yogurt\" target=\"_blank\" rel=\"noopener\">Greek yogurt\u003c/a>, smoothies, or a toasted peanut butter and banana sandwich. But whichever I eat, it makes it much easier to really just have a sample of food during tastings—not eat a whole plate. I can say from experience when you go to a tasting for mashed potatoes or smoked ribs on an empty stomach, it can lead to some regrettable decisions.\u003c/p>\n\u003ch2>Mari Levine: Managing Editor, Web\u003c/h2>\n\u003cp>Test cooks eat all day, but at least they're on their feet and moving around. As someone who takes part in a fair share of official tastings and unofficial kitchen lurking, but spends the rest of her day at a computer, I try my best to balance the eating with exercising. I’d say I’m successful about half the time: I bike to work and I play in a bunch of local sports leagues, but there are certainly stretches of time when my only physical activity is walking up and down the stairs to and from tastings. Fortunately, there are enough stairs in the building to counteract much of the work-related eating.\u003c/p>\n\u003ch2>Russell Selander: Associate Editor, Books\u003c/h2>\n\u003cfigure id=\"attachment_124384\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\">\u003cimg class=\"size-full wp-image-124384\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\" alt=\"Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it seems like I eat a lot of food, and I do, there are several things I do to help stay fit. First, I'm a big guy with a fast metabolism, so that helps right off the bat. I also walk a lot. I walk at least 2½ miles everyday, sometimes more. I also have a 22-month-old at home, who is very active and keeps me active in the morning, evening, and throughout the day on weekends. I also don't eat a lot at home. Generally, if I do have dinner, that is the only meal I eat at home. The rest of my meals happen when I am \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">\"grazing\" here at work\u003c/a>. This also means that all the food I eat is freshly prepared (for the most part) and not a prepackaged or from-frozen meal that might be loaded with sodium and other less-than-nice ingredients.\u003c/p>\n\u003cp>Another thing: portion control. For a tasting, I may only have a tiny bowl of soup, hardly a portion one would get in a restaurant or eat for a meal. And despite being known for having a massive sweet tusk (hehe), I try to limit my sugar intake. While there may be recipes, chapters, or books that are devoted to all things sweet, those tend to be few and far between, so I'm more able to control my sugar intake. I drink any tea or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\">coffee\u003c/a> black; I don't drink any soda; I avoid most candy. Though that's not to say I don't indulge in a hearty slice of \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=cake\" target=\"_blank\" rel=\"noopener\">cake\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pie\" target=\"_blank\" rel=\"noopener\">pie\u003c/a> now and then.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124382/how-do-you-stay-fit-as-a-food-lover","authors":["byline_bayareabites_124382"],"categories":["bayareabites_63","bayareabites_1245"],"tags":["bayareabites_12147","bayareabites_310"],"featImg":"bayareabites_124388","label":"bayareabites"},"bayareabites_124260":{"type":"posts","id":"bayareabites_124260","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124260","score":null,"sort":[1515002028000]},"guestAuthors":[],"slug":"what-does-a-test-cook-eat-all-day-anyway","title":"What Does a Test Cook Eat All Day Anyway?","publishDate":1515002028,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"One of America's Test Kitchen's test chefs kept track of everything he ate over the course of a week. ","status":"publish","parent":0,"modified":1515002028,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":55,"wordCount":2949},"headData":{"title":"What Does a Test Cook Eat All Day Anyway? | KQED","description":"One of America's Test Kitchen's test chefs kept track of everything he ate over the course of a week. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Does a Test Cook Eat All Day Anyway?","datePublished":"2018-01-03T17:53:48.000Z","dateModified":"2018-01-03T17:53:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124260 https://ww2.kqed.org/bayareabites/?p=124260","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/","disqusTitle":"What Does a Test Cook Eat All Day Anyway?","nprByline":"Russell Selander, \u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\">America's Test Kitchen\u003c/a>\u003c/strong>","path":"/bayareabites/124260/what-does-a-test-cook-eat-all-day-anyway","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124260/what-does-a-test-cook-eat-all-day-anyway","authors":["byline_bayareabites_124260"],"categories":["bayareabites_1516","bayareabites_63","bayareabites_588"],"tags":["bayareabites_12147","bayareabites_14758","bayareabites_16044"],"featImg":"bayareabites_124264","label":"bayareabites"},"bayareabites_123879":{"type":"posts","id":"bayareabites_123879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123879","score":null,"sort":[1514051494000]},"guestAuthors":[],"slug":"cooks-country-shares-knife-skills-at-kqed-studios","title":"Cook's Country Shares Knife Skills at KQED Studios","publishDate":1514051494,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Check out America's Test Kitchen and Cook's Country co-hosts Bridget Lancaster and Julia Collin Davison at the KQED Studios. Bridget and Julia shared some nifty knife skills and more to a packed audience.","status":"publish","parent":0,"modified":1514062175,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":537},"headData":{"title":"Cook's Country Shares Knife Skills at KQED Studios | KQED","description":"Check out America's Test Kitchen and Cook's Country co-hosts Bridget Lancaster and Julia Collin Davison at the KQED Studios. Bridget and Julia shared some nifty knife skills and more to a packed audience.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cook's Country Shares Knife Skills at KQED Studios","datePublished":"2017-12-23T17:51:34.000Z","dateModified":"2017-12-23T20:49:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123879 https://ww2.kqed.org/bayareabites/?p=123879","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/23/cooks-country-shares-knife-skills-at-kqed-studios/","disqusTitle":"Cook's Country Shares Knife Skills at KQED Studios","videoEmbed":"https://youtu.be/D0IwwTHET-w","source":"Cooking Techniques And Tips","sourceUrl":"https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/","path":"/bayareabites/123879/cooks-country-shares-knife-skills-at-kqed-studios","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123879/cooks-country-shares-knife-skills-at-kqed-studios","authors":["5083"],"categories":["bayareabites_2695","bayareabites_50","bayareabites_11028","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_12147","bayareabites_16040"],"featImg":"bayareabites_123881","label":"source_bayareabites_123879"},"bayareabites_93737":{"type":"posts","id":"bayareabites_93737","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93737","score":null,"sort":[1427127708000]},"guestAuthors":[],"slug":"the-digital-kitchen-apps-and-online-services-to-make-you-a-better-cook","title":"The Digital Kitchen: Apps and Online Services To Make You a Better Cook","publishDate":1427127708,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\" alt=\"A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area there are countless apps that have food delivered to your doorstep in minutes as well as meal delivery apps that make it easy to never lift a frying-pan again. But what if you want to become a better cook-- without shelling out thousands of dollars for culinary school? There are, obviously, apps for that too. Here’s a sample of four cooking apps and online services that do more than just provide recipes.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.sidechef.com/\" target=\"_blank\">SideChef\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\" alt=\"SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\u003c/figcaption>\u003c/figure>\n\u003cp>SideChef guides wanna-be-chefs through a recipe step-by-step. This app got its start through a successful \u003ca href=\"https://www.kickstarter.com/projects/2080376024/sidechef-step-by-step-cooking-application\" target=\"_blank\">Kickstarter campaign\u003c/a> back in 2013. It features over 1,000 different recipes submitted by food bloggers, other users, and a few partner chefs. You can search for your next meal by region (American to Thai, German to Japanese), type of dish (appetizer, seafood, dessert, brunch, etc) the time it takes to cook, and many other different tags. One of SideChef’s best features is its voice command option. When selected, the app will dictate each step to you; when you want to move on, you simply say, “next.” No more smearing butter and sauce all over your iPad. There’s also a handy self-timer on the app, and a way to send ingredient lists by text or email. If you’re already a talented home cook, you can create your own recipes to share on SideChef. I appreciated the interactive glossary of terms reminding me with a simple video the difference between chop, dice and slice.\u003c/p>\n\u003cp>There is room for improvement, however. The search bar doesn’t always yield the most accurate results. I was craving a blackberry pie, but when I searched for it, the top four results were a quiche Lorraine, sun-dried tomato and feta quiche, apple pie fries, and a pierogi with feta tomato and white wine sauce. There are blackberry desserts, and other berry pies, which should’ve showed up. Also, some of the recipes don’t have any photos. It would’ve been nice to see step-by-step photos of the chopped kale salad I was making. \u003c/p>\n\u003cp>SideChef made the iOS list of top ten apps within a week of its release, and it’s currently free for the \u003ca href=\"https://itunes.apple.com/us/app/sidechef-step-by-step-cooking/id905229928?mt=8\" target=\"_blank\">iPad, iPhone\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.sidechef.sidechef&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.saltedtv.com/\" target=\"_blank\">Salted\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\" alt=\"Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-320x240.jpeg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>If SideChef is trying to be your kitchen sidekick for a date-night dinner, the new online service Salted is more like a digital cooking school. Salted works with about \u003cdel datetime=\"2015-03-23T22:17:19+00:00\">50\u003c/del> 75 (updated 3/23) chefs to provide video tutorials and courses to help you master certain cuisines and kitchen skills. There’s everything from a “How To Cook Bootcamp” to a skill class on “How to Break Down an Entire Goat.” I landed somewhere in the middle, and took a \u003ca href=\"http://www.saltedtv.com/courses/introduction-to-italian-cooking\" target=\"_blank\">course on traditional Italian cooking\u003c/a>, taught by four different chefs who work in Italian restaurants around the country. There are also knife skills courses, courses on how to use a rolling pin, how to make butter and pasta from scratch, how to temper oil, and many others. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Italian cooking course starts with fundamentals like: how to use garlic and how to make the perfect pasta sauce. The course then progresses to recipes like: how to make the perfect meatball, risotto, and chicken parmesan. \u003c/p>\n\u003cp>Each lesson has a video as well as written instructions which are also linked to corresponding timecodes in the video. You can watch the whole video or jump to these points as you work your way through the recipe. The chefs explain the technical and scientific processes of each step and offer very helpful tips. For instance, I discovered a quick way to mince garlic: simply peel the clove, put a bit of salt on your cutting board, dice the clove on top and rub the pieces of garlic and salt together with the broad side of your knife. The salt helps cut the garlic and within minutes I had a garlic paste.\u003c/p>\n\u003cp>There are other perks too, like a chef hotline where you can send urgent questions to Salted’s culinary team. The response time, they say, will be under 30 minutes. However, nowadays most kitchen questions are also answerable by a quick Google search. Also, Salted is a paid service. There’s a free 30-day trial but you begin paying almost $10 per month afterwards. For that money, the photos on the website could be better (some were snapped in poor lighting) and the videos could provide even more detail. While I was following a video on how to make chicken parmesan, I was told to “butterfly” a chicken breast, but I had to stop the video and search on Google to figure out how to correctly perform that task.\u003c/p>\n\u003cp>Salted is only available online, and not as an app for your tablet or smartphone.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.cooksillustrated.com/ipadapp#\" target=\"_blank\">America’s Test Kitchen: Cook’s Illustrated\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93928\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\" alt=\"The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93928\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been using America’s Test Kitchen and Cook’s Illustrated recipes for years, so I was excited to discover they also had an iPad app. The app is simply a digital version of the magazine, with extra features helpful to a home cook looking to improve his or her skills. The photos, at first, appear black and white, but slowly turn color. Each master recipe also has a video attached to it, which guides you step-by-step through the cooking process. I was ambitious and tried to make the Mu Shu Pork and pancakes from scratch, a recipe in the March/April edition of Cook’s Illustrated. The video was helpful, but when I got to a difficult spot, I found myself replaying certain spots over and over again. Then, I discovered the special “cooking mode slideshow” that broke the recipe down into individual slides and color photos for every step. The instructions were accurate, and the dish turned out well, but the specialized steps it took me almost 2 hours to prepare. I should’ve signed up for America’s Test Kitchen's Cooking School, which offers similar courses to Salted, as well as skill-testing review sections and equipment reviews.\u003c/p>\n\u003cp>The Cook’s Illustrated app is available for \u003ca href=\"https://itunes.apple.com/us/app/cooks-illustrated/id385674638?mt=8\" target=\"_blank\">iOS\u003c/a>. You can download the iPad app for free, but you have to choose to pay for a monthly subscription, or buy each magazine individually. The iPhone app is free, but only features 50 recipes. \u003ca href=\"http://www.onlinecookingschool.com/\" target=\"_blank\">America’s Test Kitchen Cooking School\u003c/a> has a free 14-day trial. Otherwise, it costs 19.95 per month or $179.95 per year.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.chefsteps.com/\" target=\"_blank\">ChefSteps\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\" alt=\"ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\u003c/figcaption>\u003c/figure>\n\u003cp>ChefSteps is definitely one of the most elite cooking-school apps out there. Based in Seattle’s Pike Place Market, the recipes and courses range from topics like how to make a \u003ca href=\"http://www.chefsteps.com/activities/black-pepper-souffle\" target=\"_blank\">black pepper soufflé\u003c/a> and how to get your \u003ca href=\"http://www.chefsteps.com/activities/chicken-liver-pate\" target=\"_blank\">chicken liver paté\u003c/a> just right, to how to make sous-vide pork belly (http://www.chefsteps.com/activities/sous-vide-pork-belly). The photos are beautiful, and the videos are non-narrated, you follow them by reading basic subtitles. You have to pay for most ChefSteps classes, and they range from $5 to $18. There are some classes you can take for free, like one on the “\u003ca href=\"https://www.chefsteps.com/classes/spherification/landing\" target=\"_blank\">three fundamental techniques of spherification\u003c/a>,\" a modernist technique that can be used to turn any flavorful liquid into spheres, but the average home cook won’t have the materials or ingredients in their pantry (you need things like sodium alginate or calcium lactate gluconate). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>ChefsSteps courses can be viewed online, and free app is also available for \u003ca href=\"https://itunes.apple.com/us/app/chefsteps/id816731096?mt=8\" target=\"_blank\">iOS\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.chefsteps.mobile&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"What if you want to become a better cook-- without shelling out thousands of dollars for culinary school? Here’s a sample of four cooking apps and online services that do more than just provide recipes.\r\n\r\n","status":"publish","parent":0,"modified":1427149146,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1371},"headData":{"title":"The Digital Kitchen: Apps and Online Services To Make You a Better Cook | KQED","description":"What if you want to become a better cook-- without shelling out thousands of dollars for culinary school? Here’s a sample of four cooking apps and online services that do more than just provide recipes.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Digital Kitchen: Apps and Online Services To Make You a Better Cook","datePublished":"2015-03-23T16:21:48.000Z","dateModified":"2015-03-23T22:19:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93737 http://blogs.kqed.org/bayareabites/?p=93737","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/23/the-digital-kitchen-apps-and-online-services-to-make-you-a-better-cook/","disqusTitle":"The Digital Kitchen: Apps and Online Services To Make You a Better Cook","path":"/bayareabites/93737/the-digital-kitchen-apps-and-online-services-to-make-you-a-better-cook","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\" alt=\"A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area there are countless apps that have food delivered to your doorstep in minutes as well as meal delivery apps that make it easy to never lift a frying-pan again. But what if you want to become a better cook-- without shelling out thousands of dollars for culinary school? There are, obviously, apps for that too. Here’s a sample of four cooking apps and online services that do more than just provide recipes.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.sidechef.com/\" target=\"_blank\">SideChef\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\" alt=\"SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\u003c/figcaption>\u003c/figure>\n\u003cp>SideChef guides wanna-be-chefs through a recipe step-by-step. This app got its start through a successful \u003ca href=\"https://www.kickstarter.com/projects/2080376024/sidechef-step-by-step-cooking-application\" target=\"_blank\">Kickstarter campaign\u003c/a> back in 2013. It features over 1,000 different recipes submitted by food bloggers, other users, and a few partner chefs. You can search for your next meal by region (American to Thai, German to Japanese), type of dish (appetizer, seafood, dessert, brunch, etc) the time it takes to cook, and many other different tags. One of SideChef’s best features is its voice command option. When selected, the app will dictate each step to you; when you want to move on, you simply say, “next.” No more smearing butter and sauce all over your iPad. There’s also a handy self-timer on the app, and a way to send ingredient lists by text or email. If you’re already a talented home cook, you can create your own recipes to share on SideChef. I appreciated the interactive glossary of terms reminding me with a simple video the difference between chop, dice and slice.\u003c/p>\n\u003cp>There is room for improvement, however. The search bar doesn’t always yield the most accurate results. I was craving a blackberry pie, but when I searched for it, the top four results were a quiche Lorraine, sun-dried tomato and feta quiche, apple pie fries, and a pierogi with feta tomato and white wine sauce. There are blackberry desserts, and other berry pies, which should’ve showed up. Also, some of the recipes don’t have any photos. It would’ve been nice to see step-by-step photos of the chopped kale salad I was making. \u003c/p>\n\u003cp>SideChef made the iOS list of top ten apps within a week of its release, and it’s currently free for the \u003ca href=\"https://itunes.apple.com/us/app/sidechef-step-by-step-cooking/id905229928?mt=8\" target=\"_blank\">iPad, iPhone\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.sidechef.sidechef&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.saltedtv.com/\" target=\"_blank\">Salted\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\" alt=\"Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-320x240.jpeg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>If SideChef is trying to be your kitchen sidekick for a date-night dinner, the new online service Salted is more like a digital cooking school. Salted works with about \u003cdel datetime=\"2015-03-23T22:17:19+00:00\">50\u003c/del> 75 (updated 3/23) chefs to provide video tutorials and courses to help you master certain cuisines and kitchen skills. There’s everything from a “How To Cook Bootcamp” to a skill class on “How to Break Down an Entire Goat.” I landed somewhere in the middle, and took a \u003ca href=\"http://www.saltedtv.com/courses/introduction-to-italian-cooking\" target=\"_blank\">course on traditional Italian cooking\u003c/a>, taught by four different chefs who work in Italian restaurants around the country. There are also knife skills courses, courses on how to use a rolling pin, how to make butter and pasta from scratch, how to temper oil, and many others. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Italian cooking course starts with fundamentals like: how to use garlic and how to make the perfect pasta sauce. The course then progresses to recipes like: how to make the perfect meatball, risotto, and chicken parmesan. \u003c/p>\n\u003cp>Each lesson has a video as well as written instructions which are also linked to corresponding timecodes in the video. You can watch the whole video or jump to these points as you work your way through the recipe. The chefs explain the technical and scientific processes of each step and offer very helpful tips. For instance, I discovered a quick way to mince garlic: simply peel the clove, put a bit of salt on your cutting board, dice the clove on top and rub the pieces of garlic and salt together with the broad side of your knife. The salt helps cut the garlic and within minutes I had a garlic paste.\u003c/p>\n\u003cp>There are other perks too, like a chef hotline where you can send urgent questions to Salted’s culinary team. The response time, they say, will be under 30 minutes. However, nowadays most kitchen questions are also answerable by a quick Google search. Also, Salted is a paid service. There’s a free 30-day trial but you begin paying almost $10 per month afterwards. For that money, the photos on the website could be better (some were snapped in poor lighting) and the videos could provide even more detail. While I was following a video on how to make chicken parmesan, I was told to “butterfly” a chicken breast, but I had to stop the video and search on Google to figure out how to correctly perform that task.\u003c/p>\n\u003cp>Salted is only available online, and not as an app for your tablet or smartphone.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.cooksillustrated.com/ipadapp#\" target=\"_blank\">America’s Test Kitchen: Cook’s Illustrated\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93928\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\" alt=\"The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93928\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been using America’s Test Kitchen and Cook’s Illustrated recipes for years, so I was excited to discover they also had an iPad app. The app is simply a digital version of the magazine, with extra features helpful to a home cook looking to improve his or her skills. The photos, at first, appear black and white, but slowly turn color. Each master recipe also has a video attached to it, which guides you step-by-step through the cooking process. I was ambitious and tried to make the Mu Shu Pork and pancakes from scratch, a recipe in the March/April edition of Cook’s Illustrated. The video was helpful, but when I got to a difficult spot, I found myself replaying certain spots over and over again. Then, I discovered the special “cooking mode slideshow” that broke the recipe down into individual slides and color photos for every step. The instructions were accurate, and the dish turned out well, but the specialized steps it took me almost 2 hours to prepare. I should’ve signed up for America’s Test Kitchen's Cooking School, which offers similar courses to Salted, as well as skill-testing review sections and equipment reviews.\u003c/p>\n\u003cp>The Cook’s Illustrated app is available for \u003ca href=\"https://itunes.apple.com/us/app/cooks-illustrated/id385674638?mt=8\" target=\"_blank\">iOS\u003c/a>. You can download the iPad app for free, but you have to choose to pay for a monthly subscription, or buy each magazine individually. The iPhone app is free, but only features 50 recipes. \u003ca href=\"http://www.onlinecookingschool.com/\" target=\"_blank\">America’s Test Kitchen Cooking School\u003c/a> has a free 14-day trial. Otherwise, it costs 19.95 per month or $179.95 per year.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.chefsteps.com/\" target=\"_blank\">ChefSteps\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\" alt=\"ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\u003c/figcaption>\u003c/figure>\n\u003cp>ChefSteps is definitely one of the most elite cooking-school apps out there. Based in Seattle’s Pike Place Market, the recipes and courses range from topics like how to make a \u003ca href=\"http://www.chefsteps.com/activities/black-pepper-souffle\" target=\"_blank\">black pepper soufflé\u003c/a> and how to get your \u003ca href=\"http://www.chefsteps.com/activities/chicken-liver-pate\" target=\"_blank\">chicken liver paté\u003c/a> just right, to how to make sous-vide pork belly (http://www.chefsteps.com/activities/sous-vide-pork-belly). The photos are beautiful, and the videos are non-narrated, you follow them by reading basic subtitles. You have to pay for most ChefSteps classes, and they range from $5 to $18. There are some classes you can take for free, like one on the “\u003ca href=\"https://www.chefsteps.com/classes/spherification/landing\" target=\"_blank\">three fundamental techniques of spherification\u003c/a>,\" a modernist technique that can be used to turn any flavorful liquid into spheres, but the average home cook won’t have the materials or ingredients in their pantry (you need things like sodium alginate or calcium lactate gluconate). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>ChefsSteps courses can be viewed online, and free app is also available for \u003ca href=\"https://itunes.apple.com/us/app/chefsteps/id816731096?mt=8\" target=\"_blank\">iOS\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.chefsteps.mobile&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93737/the-digital-kitchen-apps-and-online-services-to-make-you-a-better-cook","authors":["5568"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_64","bayareabites_4084"],"tags":["bayareabites_12147","bayareabites_4076","bayareabites_14196","bayareabites_14198","bayareabites_14195","bayareabites_14197"],"featImg":"bayareabites_93774","label":"bayareabites"},"bayareabites_89251":{"type":"posts","id":"bayareabites_89251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89251","score":null,"sort":[1414114512000]},"guestAuthors":[],"slug":"test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks","title":"'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks","publishDate":1414114512,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003cem>The Cook's Illustrated Meat Book\u003c/em> gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.","status":"publish","parent":0,"modified":1414114512,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":54,"wordCount":2069},"headData":{"title":"'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks | KQED","description":"The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks","datePublished":"2014-10-24T01:35:12.000Z","dateModified":"2014-10-24T01:35:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89251 http://blogs.kqed.org/bayareabites/?p=89251","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/23/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks/","disqusTitle":"'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks","nprStoryId":"358101692","nprApiLink":"http://api.npr.org/query?id=358101692&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/23/358101692/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks?ft=3&f=358101692","nprRetrievedStory":"1","nprPubDate":"Thu, 23 Oct 2014 16:24:00 -0400","nprStoryDate":"Thu, 23 Oct 2014 13:22:00 -0400","nprLastModifiedDate":"Thu, 23 Oct 2014 16:23:57 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=358101692","nprAudioM3u":"http://api.npr.org/m3u/1358347060-c735d6.m3u?orgId=1&topicId=1053&ft=3&f=358101692","path":"/bayareabites/89251/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89251/test-kitchen-how-to-buy-the-safest-meat-and-make-the-juiciest-steaks","authors":["5403"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12147","bayareabites_1964","bayareabites_11278","bayareabites_243","bayareabites_13903"],"featImg":"bayareabites_89252","label":"bayareabites"},"bayareabites_79335":{"type":"posts","id":"bayareabites_79335","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79335","score":null,"sort":[1395379474000]},"guestAuthors":[],"slug":"test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too","title":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too","publishDate":1395379474,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>[audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3\"]\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003cem>America's Test Kitchen\u003c/em> knows how to make gluten-free food taste just as good as the regular stuff. They tell \u003cem>Fresh Air\u003c/em> about the best packaged pasta, and the secrets of gluten-free baking.","status":"publish","parent":0,"modified":1543952716,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":53,"wordCount":2225},"headData":{"title":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too | KQED","description":"America's Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too","datePublished":"2014-03-21T05:24:34.000Z","dateModified":"2018-12-04T19:45:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79335 http://blogs.kqed.org/bayareabites/?p=79335","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/20/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too/","disqusTitle":"'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too","nprStoryId":"291873792","nprApiLink":"http://api.npr.org/query?id=291873792&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too?ft=3&f=291873792","nprRetrievedStory":"1","nprPubDate":"Thu, 20 Mar 2014 17:35:00 -0400","nprStoryDate":"Thu, 20 Mar 2014 09:33:00 -0400","nprLastModifiedDate":"Thu, 20 Mar 2014 17:35:00 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=291873792","nprAudioM3u":"http://api.npr.org/m3u/1292009898-d3cfbf.m3u?orgId=1&topicId=1053&ft=3&f=291873792","audioTrackLength":2187,"path":"/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=291873792","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79335/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too","authors":["5403"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12147","bayareabites_11278","bayareabites_138","bayareabites_11034"],"featImg":"bayareabites_79342","label":"bayareabites"},"bayareabites_74494":{"type":"posts","id":"bayareabites_74494","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74494","score":null,"sort":[1385503149000]},"guestAuthors":[],"slug":"dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen","title":"Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'","publishDate":1385503149,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3\"] \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.","status":"publish","parent":0,"modified":1385503149,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1885},"headData":{"title":"Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen' | KQED","description":"Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'","datePublished":"2013-11-26T21:59:09.000Z","dateModified":"2013-11-26T21:59:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74494 http://blogs.kqed.org/bayareabites/?p=74494","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/26/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen/","disqusTitle":"Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'","nprStoryId":"247336038","nprApiLink":"http://api.npr.org/query?id=247336038&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen?ft=3&f=247336038","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Nov 2013 16:15:00 -0500","nprStoryDate":"Tue, 26 Nov 2013 11:00:00 -0500","nprLastModifiedDate":"Tue, 26 Nov 2013 16:15:12 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=247336038","nprAudioM3u":"http://api.npr.org/m3u/1247359887-762bf1.m3u?orgId=1&topicId=1053&ft=3&f=247336038","path":"/bayareabites/74494/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=247336038","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74494/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen","authors":["5403"],"categories":["bayareabites_2695","bayareabites_1763","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12147","bayareabites_12734","bayareabites_11278","bayareabites_12733","bayareabites_12148","bayareabites_530","bayareabites_543"],"featImg":"bayareabites_74500","label":"bayareabites"},"bayareabites_67202":{"type":"posts","id":"bayareabites_67202","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67202","score":null,"sort":[1375393922000]},"guestAuthors":[],"slug":"americas-test-kitchen-on-grilling-peaches-tofu-and-burgers","title":"'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers","publishDate":1375393922,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3\"] \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don't puff up like tennis balls.","status":"publish","parent":0,"modified":1375394319,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":903},"headData":{"title":"'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers | KQED","description":"Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don't puff up like tennis balls.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers","datePublished":"2013-08-01T21:52:02.000Z","dateModified":"2013-08-01T21:58:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67202 http://blogs.kqed.org/bayareabites/?p=67202","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/01/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers/","disqusTitle":"'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers","nprStoryId":"207858033","nprApiLink":"http://api.npr.org/query?id=207858033&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers?ft=3&f=207858033","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Aug 2013 13:26:00 -0400","nprStoryDate":"Thu, 01 Aug 2013 11:00:00 -0400","nprLastModifiedDate":"Thu, 01 Aug 2013 13:26:51 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=207858033","nprAudioM3u":"http://api.npr.org/m3u/1207898646-ebbcd5.m3u?orgId=1&topicId=1053&ft=3&f=207858033","path":"/bayareabites/67202/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=207858033","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67202/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers","authors":["5403"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_2638","bayareabites_10916","bayareabites_34","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_12147","bayareabites_1964","bayareabites_987","bayareabites_12150","bayareabites_11278","bayareabites_11817","bayareabites_2550","bayareabites_12149","bayareabites_12148","bayareabites_453"],"featImg":"bayareabites_67208","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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