Cook's Illustrated
Annie Deighnaugh
7 years ago
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Cook's Illustrated Brownies
Comments (3)I've made CI's brownie recipe (previous issue - not sure if it is identical to this month's recipe) and they were heavenly. The recipe was for an 8 x 8 pan. I doubled the recipe exactly and put it in a 9 x 13 pan. I made a few batches for my girls' birthday to take to school. The best one was when I allowed the edges to brown a bit because it gives a great crunch. The center was cooked. Kari...See MoreSubstitute for wine recommended by Cook's Illustrated a few years
Comments (9)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....See MoreDiff. between Cooks Illustrated & Cooks Country
Comments (7)Each of them also has its own electronic version which gives you access to the current print issue and all preceding issues. As much as I enjoy having hard copies in hand, I've subscribesd to the the CI electronic version for a couple of years. As part of that online subscription, of course, I also receive the many advertisements that go along with it, including one at the end of each year for that year's issues in a bound volume PLUS the previous year's bound volume. So, if I can hold off for a while, I still get all the paper copies. Hey, if they're going to give me the choice, I'll take it!...See MoreLOOKING for: Cooks Illustrated 'Ricotta Cheesecake' recipe
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....See MoreJasdip
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