Mmm… Food

America’s Test Kitchen: Why am I just learning about this now!?!
January 3, 2009, 5:11 pm
Filed under: Cooking, Uncategorized

The new apartment I share with my girlfriend comes with the added benefit of free cable television.  Neither of us had cable at our old apartments.  TV’s were for watching DVD’s or playing video games but not for actual television watching.  “What about the free channels?  Don’t you at least get NBC and Public Television??”  The problem of living in a city is that all the tall buildings create so much interference that even getting the free broadcast television stations is difficult.  Rabbit ears bring the blizzard snow on the screen down to a hard rain, but it has never really been watchable.  So yes, we were excited to learn that our new rent check would not only afford us a roof over our heads, but the benefit hundreds of cable television channels for my viewing pleasure.  I would now have access to the FOOD Network.  24 hours a day food programming.  And as if that 24 hour a day food shows is not enough there is still Top Chef on Bravo,  Anthony Bourdain’s No Reservations of the Travel Channel, Martha Stewart on the Fine Living Network.  Overloaded with new options for food preparation entertainment I completely ignored those “free channels”  with channel number like 5, 7 or 11.  I only watched shows on channel 222 or higher!!  I had the high life accessible now.  But all this did for me, was allow to me miss one of my new favourite shows on Public Televison and that is America’s Test Kitchen.  Seriously.  This is where it’s at.  

America’s Test Kitchen airs on Public Television.  The show “America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.” 

These are the same people who run my new favourite magazine, Cooks Illustrated.  This is their free version.  And there’s something about the free version that is so honest and truthful that you always want, but sometimes have to be wary of that a corporate sponsor is choosing for you.   They have equipment testings that recommend the best equipment and they tell you a specific brand and type to purchase.  This is information you might only otherwise find by paying for Consumer Reports, and you don’t know who’s doing the judging.  Here you can watch real people explain the benefits of a particular item.  

I can’t get enough, I just watched an episode on TV that made dark brown sugar cookies, where they browned the butter before cooking which made for a more tender cookie.  Creaming can make a finer grain in the cookie where melting the butter eliminates the formation of as much gluten and makes the cookie more tender and chewy.  So cool!!! This is the info I always wanted to know!!!

So turn off that cable, or at least don’t ignore the “free” channels, or you’ll be missing out on this treat.  You


1 Comment so far
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america’s test kitchen was MADE for you, kara! so glad to hear you’ve made this discovery.

Comment by jennifer

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