Cooks Illustrated

January 23, 2011 by Post Team 

Cooks Illustrated, There is Question that What type of instant read thermometers are the best? What is the proper way to use them? – Ardis Hirt, St. Clair
You can find dial and digital instant-read thermometer at most mass retailers, grocery stores or hardware stores. Dial thermometers usually record at 212 degrees and are the least expensive. At Sam’s Club, buy a package for about two and 5. Digital styles and ranges from 12 to about 90 dollars for a top model.

An instant-read thermometer is a must-have in the kitchen in my book. With it, you can ensure that food is cooked to a safe temperature or desired doneness. A thermometer can also help you avoid overcooking foods such as cream or candy.

Before using the instant-read thermometer for the first time, verify their accuracy. Make crushed ice and stick the thermometer in it without touching the sides or bottom. It should register 32 degrees. Otherwise, adjust the nut under the dial.

Do not let an instant-read thermometer in the pan during cooking.

Chris Kimball, founder and editor of the test kitchen of America, said he could not cook without an instant-read thermometer. America’s Test Kitchen has produced the PBS series “America’s Test Kitchen” and “Cook’s Country TV” and publishes Cook’s Illustrated and Cook’s Country magazine and numerous cookbooks.

“If I had a piece of kitchen equipment, other than a good knife and a frying another instant would be a good read,” says Kimball.

Digital instant-read thermometers are the choice Kimball.

In Cook’s Illustrated May 2008 issue, the $ 95 Super-Fast Thermoworks Thermapen came highly recommended as a model.

“These are the best,” says Kimball. Less expensive is £ digital thermometer at about $ 25. Kimball says it is “not bad, but the problem is the buttons and displays are limited.”

Kimball saidanlog dial thermometer can be “too small to read and can be off as much as 2 to 3 degrees on each side, which may be important, as the sugar syrup by doing.”

Cook’s note: Last week, many readers asked for suggestions oven temperature for cooking pork tenderloin. If you enter the net first arrival roasting in an oven preheated to 350 degrees. Or throw it in an oven at 425 degrees for the first 10 minutes, turning once, and then reduce heat to 350 degrees to finish cooking. You can also season it, put it in a pan and bake at 350 degrees.

What celebrity chefs and food magazines have glossy photos of the glamorous and high style, for the people of America Test Kitchen, it’s all about science – the whys and wherefores of cooking.

Operating from a mass settlement, near Boston, culinary geeks these tests, taste, taste change and to develop new recipes perfect, that are featured on the broadcast of public television “America’s Test Kitchen “magazine on plain paper two, Cook’s Illustrated and Cook’s Country, and in a complete series of books.

Newest ATK’s second annual roundup of “Light & Healthy recipes. The aim of the book, say its editors, was to alleviate some 200 of their favorite dishes without resorting to gadgets” light ” ingredients or, more importantly, to sacrifice taste.

I must admit to some frustration with the methodology ATK. Want to know how to do the “perfect” spice bread, Caesar salad or “infallible” thin crust pizza? Everything is in the February issued of Cook’s illustrated, as well as how to choose an oven thermometer and test detailed tasting red wine vinegars. The text pages that normally appear in too much information for me.

The pages of “Light & Healthy” are full of detail even the recipe for potato soup with leeks, for example, is preceded by a lengthy description of the types of potatoes, using a mixer from a food mill and how thick and creamy soup without flour, butter and heavy cream.

But you did not read the entire sciences preamble to use cooking recipes, and for me, there’s a certain comfort in knowing that they will work.

As a lover of sea scallops I was attracted by a “light-up and more interesting version of the recipe for scallops cooked with rich and creamy that I grew up and have used for years.

The version in America Test Kitchen uses leeks, saffron and lemon to add more flavor, the sauce is made with white wine and 1 percent low fat milk. I do not need to read how the chef’s test developed the recipe to make thoroughly and enjoy.

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