Month: September 2013
The Best Coffee Making Tips
Coffee Week Part 2: Hot Coffee Recipes from the Test Kitchen
This week, we are celebrating coffee week and today we are diving into the topic of hot coffee. There are hundreds of ways to make it, and everyone has their own version of the ideal cup. Do you drink your coffee black or do you take it with cream and sugar? Do you prefer it hot or closer to room temperature? Do you like flavors, whipped creams and syrups or do you prefer a more straightforward cup of joe? Do you prefer a light roast or a full-bodied dark roast? The combinations are endless.
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Coffee Week Part 1: Iced Coffee Recipes from the Test Kitchen
We’re kicking off National Coffee Week with some of our favorite iced coffee recipes. Great iced coffee is a must in the summer months, but many people enjoy iced coffee year round, especially in warmer climates. It’s still very temperate in September, so try some of these recipes and let us know what you think.
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How to Make Flavored Mayonnaise
Two Easy Recipes for Chicken Leftovers
This week, we’ve shown you two easy ways to cook a whole chicken. If you didn’t eat that whole chicken in one night, you probably have some leftovers and need some ideas to spice them up. Here are two easy dishes, based on what we like to do with our own leftovers at home. The first is a simple curried chicken salad that won over the “no-grapes-in-my-chicken-salad-please” crowd with it’s fresh, vibrant flavors and unique Indian twist. The second is a sandwich my dad used to make with chicken and turkey leftovers. It’s very basic, but surprisingly delicious.
The Ultimate Guide to Trussing a Chicken and a Rotisserie Chicken Recipe
How To Truss a Chicken
- Start with a length of string about 4-5 times the length of the bird. You want to have enough, especially if you are trussing for rotisserie cooking, so measure off some more if you need to.
- Set your chicken on a flat surface with the legs on top and facing you.
- Fold your string in half to find the middle, and slide it under the drumsticks at the end of the breastbone.
- Crisscross the string, going under the ends of the legs, then crisscross again so the legs pull into the center. Pull it taut to ensure the legs stay together.
- Flip the bird over sideways so the legs are now under the bird, but still towards you, keeping the string tight.
- Lead the string away from the legs and wrap it under the wings.
- Crisscross the string across the back of the bird.
- Wrap it around the chicken, crossing over the wings (this prevents them from flopping around in a rotisserie oven).
- Flip the chicken over, this time so the legs are back on top, but facing away from you, and tie it off across the breasts. Make sure it’s nice and tight.
- Trim any excess string, then tuck the wing tips under the bird. Voila!
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How to Roast a Whole Chicken in a Slow Cooker
There is nothing simpler than a whole roasted chicken. Cooking a whole chicken in a slow cooker is one of our favorite methods because it is easy and creates a moist, tender bird. Often, there will be leftovers that can be used in various future meals, and we’ll have ideas for leftovers later this week.
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