America's Test Kitchen

I have a crush on America's Test Kitchen. I happened to catch an episode of the show a couple years ago, and I really liked it. Since then, I've seen more of the show, tried some recipes, and was gifted a subscription to Cook's Illustrated. It's kind of like Alton Brown in the sense that they use science to figure out the best way to make some of these recipes, but they do more trial and error, plus equipment reviews and taste tests.

I wanted to pass on my new found knowledge from America's Test Kitchen. In an episode that Brian and I saw recently, they demonstrated how to chicken two ways for two recipes. The one I found most useful was how to poach chicken without over drying it. They highlighted a chicken salad recipe where there wasn't an overwhelming amount of mayo and the chicken was nice and moist. The cooking method involved placing the raw chicken in salted, cool water. They brought the water up to 170 degrees, put a tight lid on the pan and took it off the heat. After 15-17 minutes, the chicken should reach 165 degrees, but it won't go over, so you'll get juicy chicken. I haven't tried it yet, but it sounds foolproof.

One recipe I have tried is their Thick and Chewy Chocolate Chip Cookies. I've had trouble making consistently good chocolate chip cookies forever. The one on the back of the chocolate chip bag doesn't cut it. I've had good success with these cookies, but the last batch I made ended with half the cookies big. thick and chewy, and half the cookies thin and spread way too much, and I didn't change the dough, time or temperature. They all tasted good though, and the good ones are terrifically thick and chewy.

These were originally on different pans, but I put them together for comparison.

In one of my latest issues of Cook's Illustrated, they had a section called Foolproof Pizza at Home. We have homemade pizza a lot around here, so that appealed to me. I like the crust  from Emily's blog, but Brian likes thick bread on the bottom of his pizza, and I don't always get the crust started in time. I most often use one from Brian's mom that requires no rise time and is nice and thick for Brian. but, I want to try this Cook's Illustrated version. I haven't made it yet because the dough takes 24 hours in the fridge, and they say to use a food processor, which I don't have. But, if you want to try it, let me know how it goes.

Thin-Crust Pizza

makes two 13-inch pizzas

3 c (16.5 ounces) bread flour 

2 T sugar

1/2 t instant yeast

1 1/3 c ice water

1 T oil

1 1/2 t salt

In a food processor fitted with dough blade, pulse flour, sugar, and yeast until combines, about 5 pulses. With food processor running, slowly add ice water; process until just combined, about 10 seconds. Let dough rest for 10 minutes. 

Add oil and salt and process nutil satiny, sticky ball forms that clears sides of bowl, 30-60 seconds. Transfer dough to oiled counter and knead for a minute. Shape dough into a tight ball, and place in an oiled bowl. Cover bowl tightly and refrigerate at least 24 hours, at most 3 days.

When ready to use, divide the ball in half and let sit for and hour, tightly covered.

Top with toppings, and bake on a preheated stone (or inverted cookie sheet) at 500 degrees for about 10 minutes.

Don't be scared to cook it that hot if you've never done it. Really, it's better cooked the highest your oven will go.

Updates from the Woods

Other than hating Trunk or Treat (it's okay if you like it. I don't), what has been going on around here?

 Camille poked a stick into her eye. After the stick came back out and we consulted with Dr. Ben, we decided that her eye seemed pretty okay, so we didn't need emergency care. I took her the next week to the ophthalmologist, which was a lovely experience for everyone involved. The good news is that everything is fine. Now we take away sticks from Camille.

 Camille also likes mimicking me and eating hot dogs. It's a good thing she can't reach the stove yet because she was well on her way to making her own lunch. She thinks she is hilarious. She is sometimes. She has a lot of personality. Seriously. And obsessions with shoes and cats.

Brian works. Apparently he walked on the moon one day at work. He also fixed the furnace, saving us from calling someone who would have told us to buy a new one. Thanks Brian!

I stay busy trying to put away all the things Camille drags out all the time. I also did some sewing projects recently. And I'm gearing up for the better holidays of the year. Sorry, but Halloween ranks down at the bottom of my favorite holiday list, right above Mother's Day. Don't hate me. I made dinner in a pumpkin and it surprisingly was not that good even though I thought I made it exactly the same as last year. Oh well.