cooking school cookbook everything you need to know become a great cook

Also by the Editors at America’s Test Kitchen The Cook’s Illustrated Baking Book The Science of Good Cooking The Cook’s Illustrated Cookbook The America’s Test Kitchen Menu Cookbook The America’s Test Kitchen Quick Family Cookbook The America’s Test Kitchen Healthy Family Cookbook The America’s Test Kitchen Family Baking Book The America’s Test Kitchen Family Cookbook The America’s Test Kitchen Library series: Slow Cooker Revolution Volume 2: The Easy-Prep Edition The 6-Ingredient Solution Comfort Food Makeovers The America’s Test Kitchen D.I.Y Cookbook Pasta Revolution Simple Weeknight Favorites Slow Cooker Revolution The Best Simple Recipes The TV Companion series: The Complete Cook’s Country TV Show Cookbook The Complete America’s Test Kitchen TV Show Cookbook 2001–2014 America’s Test Kitchen: The TV Companion Cookbook (2009 and 2011– 2014 Editions) Behind the Scenes with America’s Test Kitchen Test Kitchen Favorites Cooking at Home with America’s Test Kitchen America’s Test Kitchen Live! Inside America’s Test Kitchen Here in America’s Test Kitchen The America’s Test Kitchen Cookbook America’s Test Kitchen annuals: The Best of America’s Test Kitchen (2007–2014 Editions) Cooking for Two (2010–2013 Editions) Light & Healthy (2010–2012 Editions) The Cook’s Country series: From Our Grandmothers’ Kitchens Cook’s Country Blue Ribbon Desserts Cook’s Country Best Potluck Recipes Cook’s Country Best Lost Suppers Cook’s Country Best Grilling Recipes The Cook’s Country Cookbook America’s Best Lost Recipes The Best Recipe series: The New Best Recipe More Best Recipes The Best One-Dish Suppers Soups, Stews & Chilis The Best Skillet Recipes The Best Slow & Easy Recipes The Best Chicken Recipes The Best International Recipe The Best Make-Ahead Recipe The Best 30-Minute Recipe The Best Light Recipe The Cook’s Illustrated Guide to Grilling and Barbecue Best American Side Dishes Cover & Bake Steaks, Chops, Roasts & Ribs Baking Illustrated Italian Classics American Classics For a Full Listing of All Our Books or to Order Titles: CooksIllustrated.com AmericasTestKitchen.com or call 800-611-0759 Praise for other America’s Test Kitchen Titles “Ideal as a reference for the bookshelf , this volume will be turned to time and again for definitive instruction on just about any food-related matter.” 
 Publishers weekly onthe science of good cooking “The perfect kitchen home companion The ​practical side of things is very much on display cook-friendly and kitchen-oriented, illuminating the process of preparing food instead of mystifying it.” the wall street journal on The Cook’s Illustrated Cookbook “This nearly 900-page volume lands with an authoritative wallop Everything is here Everything What’s more, the why and how of recipes are explained in a way that sets the home cook up with the confidence to wade right in, no matter the dish.” The Chicago Tribune on The Cook’s Illustrated Cookbook “If this were the only cookbook you owned, you would cook well, be everyone’s favorite host, have a well-run kitchen, and eat happily every day.” 
 thecitycook.com onThe America’s Test Kitchen Menu Cookbook “There are pasta books and then there’s this pasta book Flip your carbohydrate dreams upside down and strain them through this sieve of revolutionary, creative, and also traditional recipes.” SAN FRANCISCO BOOK REVIEW ON PASTA REVOLUTION “This book upgrades slow cooking for ​discriminating, 21st-century palates—that is indeed revolutionary.” 
 THE DALLAS MORNING NEWS ON SLOW COOKER REVOLUTION “Forget about marketing hype, designer labels, and pretentious entrées: This is an unblinking, unbedaz​zled guide to the Beardian good-cooking ideal.” 
 THE WALL STREET JOURNAL ON THE BEST OF AMERICA’S TEST KITCHEN 2009 Cover pan and bring to boil over medium-high heat Cook until sugar is completely dissolved and liquid is clear, to minutes Do not stir Uncover and continue to cook, without stirring, until liquid has faint golden color, to minutes longer Reduce heat to medium-low Continue to cook (swirling contents occasionally) until caramel is medium amber color and registers 350 to 360 degrees, to minutes Remove pan from heat and slowly whisk in cream until combined (Mixture will bubble and steam, so keep hands and face away from pan.) Stir in vanilla and salt For richer sauce, add butter and stir until smooth Serve warm (Sauce can be refrigerated for up to weeks Reheat in small saucepan over low heat or in microwave, stirring often, until warm and smooth.) Coconut-Ginger Caramel Sauce Stir one 3-inch piece ginger, peeled and sliced into thin rounds, and ¼ teaspoon coconut extract into finished sauce Let sit 10 minutes to infuse flavors; strain through fine-mesh strainer Orange-Espresso Caramel Sauce Whisk tablespoons Kahlúa, tablespoon instant espresso powder, and teaspoons finely grated orange zest into finished sauce APPENDIX Doneness Temperatures for Meat, Poultry, and Fish Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it’s to 10 degrees below the desired serving temperature Carryover cooking doesn’t apply to poultry and fish (they don’t retain heat as well as the dense muscle structure in meat), so they should be cooked to the desired serving temperatures The following temperatures should be used to determine when to stop the cooking process FOR THIS Ingredient… COOK TO THIS Temperature Beef/Lamb Rare 115 to 120 degrees (120 to 125 degrees after resting) Medium-Rare 120 to 125 degrees (125 to 130 degrees after resting) Medium 130 to 135 degrees (135 to 140 degrees after resting) Medium-Well 140 to 145 degrees (145 to 150 degrees after resting) Well-Done 150 to 155 degrees (155 to 160 degrees after resting) Pork Medium 140 to 145 degrees (145 to 150 degrees after resting) Well-Done 150 to 155 degrees (155 to 160 degrees after resting) Chicken White Meat 160 degrees Dark Meat 175 degrees Fish Rare 110 degrees (for tuna only) Medium-Rare 125 degrees (for tuna or salmon) Medium 135 to 140 degrees (for white-fleshed fish) Doneness Temperatures for Various Foods We rely on the measurement of temperature to tell when many other foods are done cooking, not just meat, poultry, and seafood Here’s a partial list, including temperatures for frying oil and water for bread baking food doneness temperature Oil, for frying 325 to 375 degrees Sugar, for caramel 350 degrees Yeast bread, rustic and lean 200 to 210 degrees Yeast bread, sweet and rich 190 to 200 degrees Custard, for ice cream 180 degrees Custard, for crème anglaise or lemon curd 170 to 175 degrees Custard, baked (such as crème brûlée or crème caramel) 170 to 175 degrees Cheesecake 150 degrees Water, for bread baking 105 to 115 degrees (sometimes) Conversions and Equivalencies The recipes in this book were developed using standard U.S measures following U.S government guidelines The charts below offer equivalents for U.S., metric, and imperial (U.K.) measures All conversions are approximate and have been rounded to the nearest whole number Volume conversions U.s METRIC teaspoon milliliters teaspoons 10 milliliters tablespoon 15 milliliters tablespoons 30 milliliters ¼ cup 59 milliliters cup 79 milliliters ẵ cup 118 milliliters ắ cup 177 milliliters cup 237 milliliters 1¼ cups 296 milliliters 1½ cups 355 milliliters cups (1 pint) 473 milliliters 2½ cups 591 milliliters cups 710 milliliters cups (1 quart) 0.946 liter 1.06 quarts liter quarts (1 gallon) 3.8 liters Weight conversions ounces grams ½ 14 ắ 21 28 1ẵ 43 57 2ẵ 71 85 3½ 99 113 4½ 128 142 170 198 227 255 10 283 12 340 16 (1 pound) 454 Conversions for Ingredients Used in Baking Ingredient Ounces Grams cup all-purpose flour* 142 cup cake flour 113 cup whole-wheat flour 5½ 156 cup granulated (white) sugar 198 cup packed brown sugar (light or dark) 198 cup confectioners’ sugar 113 cup cocoa powder 85 tablespoons butter † (½ stick, or ¼ cup) 57 tablespoons butter † (1 stick, or ½ cup) 113 16 tablespoons butter † (2 sticks, or cup) 227 * U.S all-purpose flour does not contain leaveners If you are using leavened (self-rising) flour, take this into consideration before adding leavening to a recipe † We generally recommend using unsalted butter; if you use salted, take this into consideration before adding salt to a recipe Converting Oven and Instant-Read Thermometer Temperatures Fahrenheit Celsius Gas Mark (imperial) 225 105 ẳ 250 120 ẵ 275 135 300 150 325 165 350 180 375 190 400 200 425 220 450 230 475 245 For temperatures not represented in the chart: Subtract 32 degrees from the Fahrenheit reading, then divide the result by 1.8 to find the Celsius reading EXAMPLE: “Roast chicken until thighs register 175 degrees.” To convert: 175˚F – 32 = 143˚ 143˚ ÷ 1.8 = 79.44˚C, rounded down to 79˚C Troubleshooting Baking Recipes at High Altitudes When you’re baking at high altitude, recipes often function differently: Cakes can balloon up only to collapse, cookies turn out thin and crisp instead of chewy, and breads overproof and taste dry or gummy Generally, it is accepted that these changes begin to emerge at around 3,500 feet and amplify as the elevation increases Also, the typical mountain climate tends to be dry, thus further affecting the moisture content of baked goods After much testing, we have come up with the following general guidelines for dealing with the problems associated with baking at high altitude WHEN YOU ARE BAKING POSSIBLE PROBLEMS Quick Breads, Biscuit or scone dough Muffins, Biscuits, and is dry and hard to knead Scones Quick breads or muffins collapse and the texture is dense POSSIBLE SOLUTIONS Add an extra tablespoon or two of liquid Use less baking powder and/or baking soda Quick breads or muffins Reduce the sugar by a tablespoon or are sweet and dry two and/or add an extra tablespoon or two of liquid Yeast Breads and Pastries Dough is dry Hold back a small portion of the flour and add only as needed Top of loaf blows out Use less yeast or shorten the rising and the crumb is dense time or gummy Pie Doughs, Tart Doughs, and NonYeasted Pastries Dough is dry and hard to roll out Cakes Chemically leavened cakes sink in the center Add an extra tablespoon or two of ice water Use less baking powder and/or baking soda Increase the oven temperature and decrease the baking time Egg-leavened cakes sink in the center Underwhip the egg whites and/or whole eggs Increase the oven temperature and decrease the baking time Cookies Cakes are dry and cottony Use less sugar and/or add an extra egg Cakes are greasy Add an extra tablespoon or two of flour Cookies spread too much in the oven Use less sugar Increase the oven temperature and decrease the baking time Cookies are dry Add an extra egg or egg yolk MASTER LESSON TABLE OF CONTENTS Lesson 1: Cooking Basics Lesson 2: How to Cook Eggs Lesson 3: How to Cook Vegetables Lesson 4: How to Cook Pasta Lesson 5: How to Cook Rice, Grains, and Beans Lesson 6: How to Cook Meat Lesson 7: How to Cook Poultry Lesson 8: How to Cook Seafood Lesson 9: How to Grill Lesson 10: How to Make Stocks and Soups Lesson 11: How to Make Salad Lesson 12: How to Make Quick Breads Lesson 13: How to Make Yeast Breads and Pizzas Lesson 14: How to Make Cookies Lesson 15: How to Make Cakes Lesson 16: How to Make Fruit Desserts Lesson 17: How to Make Pies and Tarts Lesson 18: How to Make Custards, Puddings, and Frozen Desserts Table of Contents Preface Welcome to America’s Test Kitchen Navigating this E-book Cooking Basics How to Cook Eggs How to Cook Vegetables How to Cook Pasta How to Cook Rice, Grains, and Beans How to Cook Meat How to Cook Poultry How to Cook Seafood How to Grill 10 How to Make Stocks and Soups 11 How to Make Salad 12 How to Make Quick Breads 13 How to Make Yeast Breads and Pizzas 14 How to Make Cookies 15 How to Make Cakes 16 How to Make Fruit Desserts 17 How to Make Pies and Tarts 18 How to Make Custards, Puddings, and Frozen Desserts Appendix Master Lesson Table of Contents 19 21 23 24 203 364 550 736 876 1150 1367 1528 1713 1857 2007 2132 2281 2458 2658 2787 2953 3066 3078 ... kitchen cooking school cookbook : everything you need to know to become a great cook / by the editors at America’s Test Kitchen ; photography by Daniel J van Ackere and Anthony Tieuli pages cm Includes... 11 How to Make Salad Chapter 12 How to Make Quick Breads Chapter 13 How to Make Yeast Breads and Pizzas Chapter 14 How to Make Cookies Chapter 15 How to Make Cakes Chapter 16 How to Make Fruit... up everything you need to know about Vermonters and why locals are unlikely to tell you what to When it comes to learning how to cook, even if you are lucky enough to have a parent, a grandparent,