The Test Kitchen also judges the "best" product, when appropriate-Ronzoni Oven Ready Lasagne Noodles and Sargento Reduced-fat Mozzarella Cheese, among the foods, and Farberware's (inexpensive) Millennium Soft Touch Stainless Nonstick Skillet and Baker's Secret Nonstick Loaf Pan among the equipment. Though the book has sixteen pages of colored photos, it relies primarily on helpful drawings to illustrate cooking methods, along with thumbnail photos of brand named ingredients and equipment. (My cake reached 150 degrees at exactly 1 hour, 25 minutes.) I knew that real attention had been paid to detail when the directions said to bake for one and a half hours, "or until an instant-read thermometer inserted into the centerof the cheesecake reads 150 degrees," a useful, specific instruction I've never seen for a cheesecake before. Because the Test Kitchen had made 28 cheesecakes before developing this final "perfect" version, I did not vary from the instructions even an iota when I prepared it myself. (I agree.) It does require steps-easy ones-taken in advance, but none of these steps are time-consuming, and the end results are worth it. One of them declared that it was the best cheesecake she'd ever eaten. I tested that cheesecake by making it for Easter and serving it to six people. The centerpiece of the cookbook is, of course, the cheesecake, the recipe that led to the cookbook in the first place, and it appears on the cover. The creamy macaroni and cheese reduces fat by 78%. In fact, if they hadn't shown the fat content and calories for a standard recipe beside the content of their improved, low-fat version, you would not be able to tell by taste that these recipes reduce the amount of fat by about 65%. And these recipes are sensational! You won't have to eat broiled, skinless chicken or poached fish every night-and you won't have to feel guilty if you indulge in everyday macaroni and cheese, cheesy chicken enchiladas, guacamole, eggplant parmesan, green bean casserole (similar to the old favorite with mushroom soup and canned onion rings), and fudgy brownies, in addition to a cheesecake that is the best I've EVER had-lower fat versions of family favorites that you may have avoided as "unhealthy" for years.
#Best kitchen timer cooks illustrated full
Test Kitchen cooks include the story of each recipe and how it was developed-a play-by-play diary full of drama, describing the low-fat ingredients and combinations they tried, their experiments with cooking methods, and their results, including the reasons for rejecting all possibilities until they came up with the final recipes published here. The result is this landmark cookbook, one you really will use again and again.
"A light recipe you make only once is not very helpful," they agreed. Most of all, they had the determination to create low-fat recipes that tasted so good that home cooks would choose to use them again and again. The Test Kitchen had the time, energy, creativity, and resources to try all possible combinations of cooking methods and lower fat ingredients, some of them surprising. Once Publisher/Editor Christopher Kimball became committed to a low-fat cookbook which put flavor first, America's Test Kitchen, which is associated with Cook's Illustrated, assigned two dozen test cooks, editors, food scientists, tasters, and cookware specialists to the task.
That made the case for this book: Perhaps our test kitchen could make lighter recipes taste better." - Christopher Kimball, Founder and Editor, Cook's Illustrated Magazine. No surprise, I loved the cheesecake from The Best Recipe, but our new lower fat version was substantially creamier.
This last recipe, from a well-known cookbook author, turned out just as I had expected: pasty, gummy, and unsatisfying. I tasted three recipes that day: our own regular cheesecake from The Best Recipe, a new lower fat recipe that the kitchen had just developed, and a third recipe from someone else's low-fat cookbook. "I told our culinary staff that if they could produce a low-fat cheesecake that was almost as good as the high-fat version, I would have to agree that the notion of a "light" cookbook made sense.
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