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Cooking Tips From Chris Kimball of America s Test Kitchen A cook s secrets are meant to stay in the kitchen. An off recipe substitution, seahawks jerseys a unique addition, an improvised technique they often come from inspiration, or just a sense of craft, that can make a home chef both proud and protective. Luckily for us, Chris Kimball of America s Test Kitchen is happy to share the secrets he s picked up in more than 30 years of cooking. And because we decided to focus on cooks secrets this year, one venue for Kimball s demonstration seemed ideal: the kitchen of Zola, a restaurant that shares a building with the International Spy Museum. As the host of America s Test Kitchen on PBS, and the editor and publisher of Cook s Illustrated, Kimball is constantly working with his staff to find secrets that can make cooking easier and give the finished product a nuance of flavor, or a consistency of texture, that amateur chefs might find hard to discover on their own. One of the things we learned about Kimball, for instance, is that he once used the kitchen of a Navy submarine to cook a meal for a story in Cook s Illustrated. And it wasn t one of the nice nuclear ones, he says it was a 300 foot attack sub. We had more room at Zola to make our dishes, below. The menu may seem normal, even nondescript, at first glance. But anyone who witnessed the preparation would likely notice something unusual and any diners would definitely sense that with these dishes, there s more than meets the eye. Brie With Honey And Thyme Cheap and Easy (Shh!) "It s Thanksgiving and the last thing you want to worry about is complicated apps," Kimball says. This starter is as simple as it gets: a small wheel of brie loses its top, which is replaced by a drizzle of honey and a smattering of fresh thyme. Then, it s served with crackers. "The bottom and sides are now a container," Kimball says, "and you re heating up the inside, and you can just scoop in, and take some and put it on a cracker. It s ready to serve." Kimball reveals his secret: The brie is heated in an oven not a convection, not a conduction, but a microwave oven. At this point, we should note that while Zola has many useful things in its kitchen, a microwave oven is not among them. But a break room elsewhere in the building was so equipped, and we used it to heat the brie. "It s my favorite appetizer, and it takes two minutes of your time," Kimball says. As you might infer from the cooking method, this recipe doesn t call for any fancy $50 brie. The regular stuff from your closest grocer will do fine. The magic is in the honey and the thyme. "It s one of those little transformation tricks," Kimball says, "which takes something ordinary and makes it much better, moncler clothing sale with just a couple ingredients and a simple technique." Roasted Turkey With Herbs Secret Compartments Herb roasted turkey has become a new alternative to the traditional basted turkey. When it s done right and paired with a brined bird, Kimball s herb paste which includes shallots, mustard, lemon zest and olive oil imparts a wide range of flavors to moist, juicy meat. The downfall of many cooks, he says, is that they want to rub herbs around the bird, and maybe put some in the cavity, as well. But that s not the best way moncler dusseldorf to Moncler down jackets Women with hooded zip green give the bird flavor, Kimball says. The cavity won t allow much flavor to seep into the meat, because the juices flow in the opposite direction. "If you just put herbs in the cavity, there s no flavor," he says. "And the herbs on the skin get dried out and sort of bitter." So, he loosens the turkey s skin and smears the paste on the meat underneath. Then, facing the bird s cavity, Kimball uses a paring knife to make a sideways incision deep into the breast, about 1 1/2 inches wide. Then he pushes more of the paste inside each breast. Only after these hidden pockets of flavor and Fashion Moncler Men down with Hooded Zip Blue Vest moisture have been created does Kimball add some of his paste to the cavity, and smear the herb mixture on the bird s skin. Asked how one knows they ve slathered enough on there, he answers, "You run out of paste." The Stuffing Codename: Cornflake Kimball s stuffing for this Thanksgiving comes from a grandmother in Massachusetts. Left to his own choices, Kimball says, he d likely make his stuffing with cornbread and sausage. But he notes that traditionally, cooks made their stuffing with anything on hand essentially, leftover starches, moncler vest jacket along with sauteed onions and celery, herbs and fat. For this dish, the starch of choice is both simple and a secret surprise: cornflakes. The cognitive dissonance set off by seeing a box of cornflakes being used to make stuffing is actually sparked by the sounds. First, there s the familiar tinkle of cereal being poured into a bowl in this case, a large aluminum bowl. Next, confused alarms go off in the sweet/savory area of the brain as a container of warm chicken stock is poured over the flakes, filling the kitchen with Moncler bastille Men Down Short no Hat zip Black Jakcets red moncler jacket the fluid crackling sound that can mean only the breakfast table until your eyes confirm that, yes, the cereal has been nearly coated by the stock mixture. Like a bizarre version of a cereal box s "serving suggestion," bits of onion and celery rest atop the flakes, where Dr. Kellogg surely intended berries to live. It s like seeing a spoof of what can happen if a cook gets started too early in the morning, perhaps before enjoying a cup of coffee. But the final dish tastes great and balances a nice, even moistness with a light and MONCLER Fur collar and long sections Black coats crispy surface. In terms of flavor, the onions, herbs and cooking juices do all the work, Kimball says. "So, you might as well start with cornflakes."

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Text and images are provided by National Palace Museum