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Cook's Illustrated

18 years ago

Just curious as to how many of you, if any, have registered for cook's illustrated or other web cooking site and whether you thought it was worthwhile. Any opinions out there?

Cheers,

Larry

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Comments (11)

CA Kate z9
18 years ago
I have been using Cook's website ever since it started and dropped my hard-copy subscription. I signed up for Cook's Country online too. Now Taunton Press has put their Fine Cooking online and I intend to move my subscriptions there too. I really like having access to all the old and new recipes without having my cupboards full of old magazines.
User
18 years ago
I subscribe to their website edition and I love it. I can always find the answer or the recipe I need. Granted, like any cookbook, not all the recipes are keepers, but I like the site a lot.

I did buy the magazine a few times, but since I save everything on my hard drive, it made more sense to just print their stuff to Adobe Acrobat and save it.
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I have three experience with CI. One is a "Fix it and forget it" cookbook my mom got me--basically casserole meals for the stovetop, oven, and slow cooker. Mostly fattening meat eater fare, so I don't use it much. The recipes I've tried have been OK, not out of this world and their version has never been my definitive one, despite what they claim. I guess mom got it for me so maybe I would make some of those dishes when the 'rents visit, it's really more their style of eating. I watch their show on PBS and enjoy it, but again, mostly meat stuff so not for me. I recently tracked down their blueberry scones recipe because I like fresh fruit in scones but don't like how they get all mushed up. The America's Test Kitchen show I watched on the scones had a folding technique for incorporating the berries. The recipe had all kinds of other fru fru stuff, like grating the frozen butter, freezing the dough for 5 minutes halfway through, etc. The scones turned out OK, kinda doughy, and not any better than any other recipe I have tried, except the folding part about the fruit. The third experience I had was having pumpkin cheesecake at a friend's house, and it was absolutely out of this world, by far the best I have ever had. I normally don't even like it!! She gave me a copy of the article she got the recipe from. Their fussy technique of pressing the pumpkin puree between paper towels to remove some of the liquid really did make a difference it that case. When they review brands, they only review a smattering of the options available. On the plus side, at least they try to be innovative and helpful, and the recipes are not over shadowed by personalities.
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OMG...That is the funniest thing I've seen in a while! Culinary Terrorism INDEED.
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Ditto on Vermouth (mom used it long before Julia Child popularized it for cooking) I also keep Sherry, Madiera or Port on hand to add when the recipe or marinade requires it. Unsweetened grape juice, actually the must is called Verjus. It's not as easy to locate, but a good sub for some recipes. I also keep a variety of vinegars on hand including fig, balsamic (white & red), orange & other fruits, rice vinegar, red & white wine vinegar and the more common white & cider vinegar. Another idea for cooking wines is to buy those half bottles which have screw tops and keep easily in the fridge between uses.
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LOOKING for: Cooks Illustrated 'Ricotta Cheesecake' recipe
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Comments (4)
Ricotta Cheesecake Serves 8 to 10. Published December 12, 2006. The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight. To drain the cheese, line a fine-mesh sieve with two layers of paper towels, place the cheese in the sieve, place the sieve over a bowl, and refrigerate. Ingredients Amaretti Cookie Crust 5 ounces amaretti cookies , processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs) 4 tablespoons unsalted butter , melted, plus 1 tablespoon melted butter for greasing pan Ricotta Filling 2 pounds ricotta cheese , drained overnight (see note above) 4 large eggs , separated 3/4 cup sugar (5 1/4 ounces) 1/4 cup light rum 1 tablespoon unbleached all-purpose flour grated lemon zest (from 1 lemon) 2 teaspoons vanilla extract 1/8 teaspoon table salt Instructions 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In small bowl, combine amaretti crumbs and 4 tablespoons of melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining tablespoon melted butter, reserving small amount of excess melted butter for brushing sides of pan after crust cools. Empty crumbs into springform pan and press evenly into pan bottom (See illustration). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack to room temperature, about 30 minutes. (Do not turn off oven.) Brush sides of springform pan with remaining melted butter. 2. For the filling: While crust cools, place drained ricotta in food processor and process until very smooth, about 1 minute. Add egg yolks, sugar, rum, flour, zest, vanilla, and salt and process until blended, about 1 more minute. Scrape mixture into large bowl. 3. In bowl of standing mixer, beat egg whites at high speed until they hold stiff peaks. Fold whites into ricotta mixture until fully incorporated and pour mixture evenly into cooled crust. 4. Bake cheesecake until top is lightly browned and instant-read thermometer inserted into center registers about 150 degrees, about 1 1/4 hours. (Perimeter of cake should be firm, but center will jiggle slightly. It will solidify further as cake cools.) Transfer pan to wire rack and cool for 5 minutes. Run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap pan tightly in plastic wrap and refrigerate until cheesecake is cold and set, at least 5 hours or up to 2 days. 5. To unmold cheesecake, remove sides of pan. Let cheesecake stand at room temperature for about 30 minutes, then cut into wedges and serve. Perfect Crumb Crust Crumb crusts come together in just seconds, but they can sometimes fall apart. Here's how to make a neat and sturdy crust. Using a flat-bottomed measuring cup, gently press down on the crumbs in the center of the pie plate and then work toward the sides. Tilting the measuring cup, press the sides while squaring off the top edge with your thumb.
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eileenlaunonen
18 years ago
I love my mag subscription and I want to do the website.
rosecmd
18 years ago
Another CI website fan here...I dropped my mag subscription and love the convenience of looking things up on-line. You do need to remember to do it though. I also love Fine Cooking, but I do like to thumb through that magazine, so I will likely keep that subscription. I used to hate reading all about the 50 times they made things in the CI magazine - just give me the final version and be done with it!
wizardnm
18 years ago
I've thought about switching from the mag to the website, haven't done it though...

Here's a link to a new website that I recently found that you might enjoy.

Nancy

Here is a link that might be useful: Project Foodie
cattknap
18 years ago
Well I registered for Project Foodie and searched for a recipe - I can't figure the system out - I never could get it to display one single recipe - only "track it" - whatever that means .....to difficult to understand for me.
caliloo
18 years ago
Hey Nancy

Thanks for the Project Foodie tip - I think the site is great!

When you select the title of the recipe and it pops up in that track it box, just click on "view" about 1/2 way down on the left.

Alexa
readinglady
18 years ago
I put Project Foodie in my favorites. I could see myself spending a lot of time there.

I dropped my subscription to CI along with several other magazines. I was buried in paper and not keeping up with reading anyway.

I do subscribe to the site. I probably don't get my "money's worth" because I don't access it all that often, but I'm still glad I have it as a resource - not so much for the recipes but for techniques and definitely the equipment and product reviews. Even if I don't always agree, I still like reading their take on crockpots or soy sauce. It's informative.

Carol
foodiepam
18 years ago
I'm glad people are finding Project Foodie useful. Our goal isn't to duplicate the Cook's Illustrated (or Gourmet, Cooking Light, etc.) recipes, but to simply allow you to easily find and hold on to recipes from multiple sources all in one place. Project Foodie is constantly changing and I'm always looking for ways to make it easier to use.

I've had the Cook's Illustrated recipes ready to go for a while on Project Foodie, but hadn't made them "live". They are there now. As everyone here knows, you still need a Cook's Illustrated subscription to actually view the Cook's Illustrated recipes.

foodie pam
User
18 years ago
Great site Nancy thanks for the tip.....and thanks Pam for making it available
rococogurl
18 years ago
CI is consistently one of the best sources I know for excellent recipes, solid techniques and thorough testing. Several of the magazines are doing a very good job right now (I also like Bon Appetit a lot) but CI is tops.

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