Your Scrambled Eggs Are Wrong, And Other Cooking Science Lessons From America's Test Kitchen
Eggs 101 Cook's IllustratedThe food experimenters who publish Cook's Illustrated have put together a cookbook featuring 50 kitchen science lessons every home cook should know. We put some to the test. I learned how to cook the day I opened my first issue of Cook's Illustrated. Phrases like Maillard reaction and gluten development and Best Blueberry Pancakes flowed across pages adorned with desaturated sketches, drawing me in with their simplicity and forthrightness. This is the best way to grill salmon or make pie crust, the articles said--and here are three pages of reasons why. CI brought the scientific method to cooking: Take a hypothesis, test it, see if it comes out like you expect, and learn from it, improving your method next time. If a recipe doesn't work, adjust it. And don't worry about buying artisan bread and hand-cutting your hydrangeas to fit individual bud vases--that's pretentious. Compared to other glossy...