youtor.org
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=rzL07v6w8AA
Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, show shows you a counterintuitive, yet highly effective method of browning food in water. • Get our Caramelized Onions recipe: https://bit.ly/3YilXwt • Get our Sautéed Mushrooms with Shallot and Thyme: https://bit.ly/3uLqHx8 • Get our Chicken Gravy recipe: https://bit.ly/3Wd9etm • Buy our winning stainless skillet: https://bit.ly/44wG3XA • Buy our winning non-stick skillet: https://bit.ly/4dvsJ9M • Buy our winning large saucepan: https://bit.ly/4dKbstV • Buy our winning small cutting board: https://bit.ly/3wC8Mxo • Buy our winning liquid measuring cup: https://bit.ly/4dwl62P • Click here for more Techniquely content: https://cooks.io/3faeGNe • Follow Lan on Instagram: / lan_cooks • ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. • If you like us, follow us: • http://americastestkitchen.com • / americastestkitchen • / testkitchen • / testkitchen • / testkitchen
#############################
New on site
