Anyone with a Cooks Illustrated online subscription?
5 years ago
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5 years ago
5 years agoI just get the magazine...no online subscription. I did a quick check and found this brand from The Spice House being connected to Cook's Illustrated.
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Comments (18)See, I have a beef with Cook's Illustrated (aka, America's Test Kitchen & Cooks Country). They are not very "customer" friendly, IMO. I had trouble once with a bill from them for their CI magazine (one I didn't owe, I might add) and they were very nasty and threatening. There are also a lot of complaints about them on line regarding their billing practices so I know it was not just me running into problems with them. That being said, I do like their recipes! I watch their shows but, of course, you can't go to their website and see the recipes unless you subscribe (another pet peeve I have). However, with a little googling, I have found every one of their recipes somewhere else - for free. Years ago I bought a few of their cookbooks, but to be honest, I never use them. The cookbooks I use the most are the Barefoot Contessa's books - I have all of them - about 10 of them. I can't think of one recipe of hers that hasn't been delicious (and easy). Also, my two other favorite resources is allrecipes.com and food.com. On their sites you can ask it to show you the ingredient list for 2 people and I find that very helpful, since we are empty nesters also and don't like leftovers....See MoreHelp! Cooks Illustrated Best Light Recipe?
Comments (2)I have the book...but I found the recipe online...saves my poor typing! I compared the recipes and found just one difference, in the amount of EVO called for. FRENCH POTATO SALAD From: America's Test Kitchen Live! by Cook's Illustrated If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of minced tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallot and herbs. Serves 4 to 6 Ingredients  2 pounds (about 6 medium or 18 small) red potatoes, scrubbed and cut into 1/4-inch-thick slices  2 tablespoons salt  1 medium garlic clove, peeled and threaded on a skewer  1 1/2 tablespoons champagne vinegar or white wine vinegar  2 teaspoons Dijon mustard  1/4 cup olive oil (2 Tablespoons called for in "The Best Light Recipe Cookbook")  1/2 teaspoon ground black pepper  1 small shallot, minced (about 2 tablespoons)  1 tablespoon minced fresh chervil leaves  1 tablespoon minced fresh parsley leaves  1 tablespoon minced fresh chives  1 teaspoon minced fresh tarragon leaves Directions 1. Place the potatoes, 6 cups cold water, and the salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet. 2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes. 3. Meanwhile, toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately. Variations FRENCH POTATO SALAD WITH ARUGULA, ROQUEFORT, AND WALNUTS Follow the recipe for French Potato Salad, omitting the herbs and tossing the dressed potatoes with 1/2 cup walnuts, toasted and chopped coarse, 4 ounces Roquefort cheese, crumbled, and 1 small bunch arugula, washed, dried, stemmed, and torn into bite-sized pieces (about 3 cups), along with the minced shallot in step 3. Nancy...See MoreAnyone subscribe to Cooks Country
Comments (5)Here's one I found online. It's not attributed to anyone but reads like a Cooks Illustrated recipe, especially the "jagged edge" instructions at the end. Big and Chewy Low-Fat Chocolate Chip Cookies To get a flavorful, and tender, cookie, we use date puree to replace three-quarters of the butter. Browning the remaining butter concentrates and boosts its flavor, adding just enough richness to mask the slight fruit flavor from the dates. The browned butter also allowed us to cut the amount of chocolate chips back to 1/2 cup. To make sure each cookie contains some chips, press a portion of the chips over each dough ball just before putting the cookies in the oven. Dried dates can be found in the nut and dried fruit section of the supermarket. Be sure to buy dates that are still supple. Makes 18 cookies 1 cup water 4 tablespoons chopped dates 3 tablespoons unsalted butter 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon table salt 1 1/4 cups packed light brown sugar 1 large egg 2 teaspoons vanilla extract 1/2 cup semisweet chocolate chips 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. 2. Bring water to boil in small saucepan over medium-high heat. Add dates and simmer until tender and most of water has evaporated, about 20 minutes. Using rubber spatula, press dates through fine-mesh strainer into medium bowl. Scrape dates remaining in strainer into bowl (you should have 1/4 cup puree). Cook butter in small saucepan over medium heat until nutty brown, about 4 minutes. Let cool. 3. Whisk flour, baking soda, and salt in medium bowl. With electric mixer on medium speed, beat melted butter, brown sugar, and date puree in large bowl until blended. Beat in egg and vanilla until combined. Add flour mixture and mix on low until just combined. Reserve 2 tablespoons chips, and stir remaining chips into batter by hand. 4. Following the steps below, form dough into 18 cookies and space them 2 inches apart on prepared baking sheets. Press remaining 2 tablespoons chips evenly over cookies. 5. Bake until edges are light golden brown and centers are soft and puffy, 15 to 18 minutes, rotating baking sheet front to back halfway through baking. Cool cookies completely on baking sheets. Serve. (Cookies will keep in airtight container at room temperature for up to 3 days.) PER COOKIE: Cal 120; Fat 3 g STEP BY STEP: The Jagged Edge 1. Roll 2 tablespoons of dough into a ball. Hold the dough ball with the finger-tips of both hands and pull it into two equal halves, creating jagged edges. 2. Rotate the cookie halves so that the jagged surfaces are facing up. Press the two halves together at their base so that they form a single ball. 3. Space the balls of dough, jagged side up, 2 inches apart on the prepared baking sheets....See MoreCook's Illustrated magazine
Comments (17)I'm not sure what this unmentioned demographic is, but both I and my adult (and out of the house) kids love Cooks Illustrated. I'm a happy subscriber to the magazine and the online resource. What I enjoy is that they tell you the whys and why nots behind what to do as and what not to do. What they tried that didn't work. Learning these things has made me a better cook beyond what I do just with their recipes. Kimball's tone can be a bit annoying on the TV show but it's obvious he's deliberately playing the role of the foil. He's skeptical, he's questioning, he wants an explanation, he warns "when I tried to do xxx at home, it was a disaster." Don't take it too seriously, he honestly couldn't be that much of a jerk. Even if he is, his shtick provides a bit of tension to make the shows more interesting. One of the things that shows their openmindedness is that that they're not afraid to chase down and recommend an easy (even if off-beat) solution to a missing flavor or appearance component. Like when they sometimes recommend sauteing tomato paste or mushrooms or anchovy paste to give a dish a glutamate (umami) flavor jolt. Not too many have found that bandwagon, it works great. The Cooks Country routine is a little too Ah Shucks, Ma and Pa Kettle for me, but I do like the other show....See More- 5 years ago
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