Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, show shows you a counterintuitive, yet highly effective method of browning food in water.

Get our Caramelized Onions recipe: [ Ссылка ]
Get our Sautéed Mushrooms with Shallot and Thyme: [ Ссылка ]
Get our Chicken Gravy recipe: [ Ссылка ]

Buy our winning stainless skillet: [ Ссылка ]
Buy our winning non-stick skillet: [ Ссылка ]
Buy our winning large saucepan: [ Ссылка ]
Buy our winning small cutting board: [ Ссылка ]
Buy our winning liquid measuring cup: [ Ссылка ]

Click here for more Techniquely content: [ Ссылка ]

Follow Lan on Instagram: [ Ссылка ]

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

свернуть