Showing posts with label america's test kitchen. Show all posts
Showing posts with label america's test kitchen. Show all posts
Giant, Humongous, Gigantic, Monstrous, Huge, and YUM-O Pretzels
5/30/10: Baked Ziti with Giant Bavarian Pretzels
Meal details: For the main course I made a type of Italian American pasta casserole called ziti. Its name is derived from the typical pasta shape that it calls for. As a side, I made homemade soft pretzels.
Defining moments: First time making pretzels! Memories of watching my older brother Matt make pretzels came to mind when I was forming them. They are a fun side to make and they don't take that much time. It is also my first time making ziti.
Recipe sources: The ziti dish* comes from American Test Kitchen, one of my favorite cooking shows. The pretzel recipe came from the October 2009 issue of Everyday with Rachael Ray.
What I learned: After pulling all the ingredients together to make the ziti it seemed to me that my family's old favorite, Macaroni Italiano isn't too far from being called ziti. Macaroni Italiano is an old family favorite and I am still not sure where we got the recipe. I think it was formed on the whim; something like our homemade spaghetti sauce. With casseroles and spaghetti sauces, it doesn't seem like a recipe is needed. I mean the little-bit-of-this-and-a-little-bit-of-that method works out most of the time!
If you ever have watched an episode of America's Test Kitchen (ATK) you would know that each of their recipes has a secret or twist. Such as their grilled corn on the cob. . . Instead of grilling it in husks, they place the husked ears into a brine beforehand. With the baked ziti, they omitted the traditional ricotta cheese for cottage cheese. Why? They said that the Test Kitchen staff thought the ricotta created a grainy texture. They also used two sauces: a tomato based one and an alfredo sauce. And last but not least, they cubed their mozzarella into 1/4" cubes, mixed it into the sauce, and sprinkled them on top as well. This technique leads to mozzarella in every bite.
The pretzels weren't as hard to form as I thought! They do require numerous steps (such as rolling out the dough into a long log, dipping them in a baking soda and water mixture, forming them in their traditional shapes, applying egg wash and salt, etc.), but their fast baking time makes up for this. And once you are done with the first pretzel you sort of get into the rhythm of things.
Any modifications? Yes, I made some modifications to the ziti recipe because of lack of ingredients.
Other than those listed above, I followed the recipe exactly.
How did it taste? The ziti recipe was good but to tell you the truth, I think I like out Macaroni Italiano more. :D Our recipe includes things like bell peppers, ground beef, loads more mozzarella, and onions. . . Ingredients that I love! It was a good dish, nonetheless, and I really did like the creaminess that was achieved by using the cottage cheese. Something to keep in mind when making a lasagna.
And let us not forget the pretzels! They were WONDERFUL! They were big, soft, and had a crispy exterior. I may have gone too far with the sprinkling of salt (especially since I served these with ziti), so I'll remember to hold back next time.
How about a 2nd time? I don't think I'll pull out this ziti recipe again but I will definitely keep the pretzel bookmarked. I want to try them with mustard!
*You need to register to view the recipe. It is free and available to the public.
Meal details: For the main course I made a type of Italian American pasta casserole called ziti. Its name is derived from the typical pasta shape that it calls for. As a side, I made homemade soft pretzels.
Defining moments: First time making pretzels! Memories of watching my older brother Matt make pretzels came to mind when I was forming them. They are a fun side to make and they don't take that much time. It is also my first time making ziti.
Recipe sources: The ziti dish* comes from American Test Kitchen, one of my favorite cooking shows. The pretzel recipe came from the October 2009 issue of Everyday with Rachael Ray.
What I learned: After pulling all the ingredients together to make the ziti it seemed to me that my family's old favorite, Macaroni Italiano isn't too far from being called ziti. Macaroni Italiano is an old family favorite and I am still not sure where we got the recipe. I think it was formed on the whim; something like our homemade spaghetti sauce. With casseroles and spaghetti sauces, it doesn't seem like a recipe is needed. I mean the little-bit-of-this-and-a-little-bit-of-that method works out most of the time!
If you ever have watched an episode of America's Test Kitchen (ATK) you would know that each of their recipes has a secret or twist. Such as their grilled corn on the cob. . . Instead of grilling it in husks, they place the husked ears into a brine beforehand. With the baked ziti, they omitted the traditional ricotta cheese for cottage cheese. Why? They said that the Test Kitchen staff thought the ricotta created a grainy texture. They also used two sauces: a tomato based one and an alfredo sauce. And last but not least, they cubed their mozzarella into 1/4" cubes, mixed it into the sauce, and sprinkled them on top as well. This technique leads to mozzarella in every bite.
The pretzels weren't as hard to form as I thought! They do require numerous steps (such as rolling out the dough into a long log, dipping them in a baking soda and water mixture, forming them in their traditional shapes, applying egg wash and salt, etc.), but their fast baking time makes up for this. And once you are done with the first pretzel you sort of get into the rhythm of things.
Any modifications? Yes, I made some modifications to the ziti recipe because of lack of ingredients.
- Instead of ziti noodles, I used elbow macaroni
- Granulated garlic instead of fresh
- Dried basil instead of fresh
Other than those listed above, I followed the recipe exactly.
How did it taste? The ziti recipe was good but to tell you the truth, I think I like out Macaroni Italiano more. :D Our recipe includes things like bell peppers, ground beef, loads more mozzarella, and onions. . . Ingredients that I love! It was a good dish, nonetheless, and I really did like the creaminess that was achieved by using the cottage cheese. Something to keep in mind when making a lasagna.
And let us not forget the pretzels! They were WONDERFUL! They were big, soft, and had a crispy exterior. I may have gone too far with the sprinkling of salt (especially since I served these with ziti), so I'll remember to hold back next time.
How about a 2nd time? I don't think I'll pull out this ziti recipe again but I will definitely keep the pretzel bookmarked. I want to try them with mustard!
*You need to register to view the recipe. It is free and available to the public.
Perfect Chocolate Chip Cookies : My First "America's Test Kitchen" Recipe
3/13/10: Perfect Chocolate Chip Cookies
Last Saturday my sister and I baked some chocolate chip cookies using a recipe that was demonstrated on the PBS t.v. show, America's Test Kitchen. This show is my new favorite because it brings the chemistry of cooking to the forefront and really walks you through each step. It also includes a taste test segment as well as a kitchen utensil discussion--both things that add a special touch to the program.
We really were interested in this chocolate chip cookie recipe because the hosts boasted about the crispness of this cookie along with its chewy center. Sounded like texture heaven! They also had very unique preparation techniques that I had to try out. So let me walk you through it. . .
The Ingredients: The ingredients consisted of the usual suspects: brown and white sugar, flour, baking soda, butter, etc., but the intriguing ingredient was one hard boiled egg yolk. The hosts said that if you were to add a whole egg (uncooked) to the batter, the water-to-sugar ratio would not be correct and you wouldn't get the chewy texture that was being aimed for.
The Preparation: The way they prepared the batter was also unexpected. Instead of just throwing all the ingredients together in a bowl, they melted the butter until it was brown, added it to the sugar and whisked it for 30 seconds, allowed it to sit for 3 minutes, and repeated this step two more times. This stirring and waiting technique allows the sugar to dissolve completely which makes for a fine textured cookie and enables the cookie to form a crust fast. If a crust is formed soon after it is in the oven the center will retain its texture, thus a chewy centered cookie. The hosts mentioned that this technique was devised by accident; they said a staff member, while mixing the batter, had to walk away and answer a telephone. When he returned he noticed how thick and glossy the batter looked and the dissolved sugar factor was examined more closely. What great things come from accidents!
Any Recipe Changes? No, I made no modifications to this recipe. And for a side note. . . I used Semi-Sweet Ghirardelli Chocolate Chips.
The Tasting Panel: We did notice a difference in the cookie's flavor and texture. It had more of a rich, caramel flavor compared to the Nestlé version and the crisp outer layer and the chewy interior were there. A very good cookie and is now my new favorite chocolate chip!
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