By Editors at America's Test Kitchen
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Extra resources for Cooking for Two 2013
If there’s one thing we’ve learned from years of experience in the test kitchen, it’s that the best way to guarantee a juicy, well-seasoned roast chicken is to brine or salt the bird before it hits the oven. The salt in both methods buffers the meat against overcooking by restructuring its proteins, enabling it to retain more of its natural juices. While we stand by these methods, they require an investment in time (at least 30 minutes for brining and as much as 24 hours for salting) and usually work best with large 5-pound chickens (out of the question for two).
A specialty in the Périgord region of southwest France, it consists of a pork loin—one of the least promising cuts for slow cooking—thrown into a covered casserole with garlic to bake for several hours. You’d expect that a roast with so little fat or collagen to protect it would emerge from the pot dried out and tasteless. Instead, the finished meat is astonishingly moist and flavorful, with plenty of rich-tasting, viscous jus to drizzle on top. We’d recently developed a test kitchen recipe for this delicious roast pork loin, and we wanted to see if we could scale it back to work with the more size-appropriate pork tenderloin.
No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. AMERICA’S TEST KITCHEN 17 Station Street, Brookline, MA 02445 AMERICA’S TEST KITCHEN COOKING FOR TWO 2013: The Year’s Best Recipes Cut Down to Size 1st Edition Hardcover: $35 US ISBN-13: 978-1-936493-43-2 ISBN-10: 1-936493-43-8 ISSN: 2162-6863 Kindle 978-1-936493-87-6 Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 Distributed by America’s Test Kitchen 17 Station Street, Brookline, MA 02445 EDITORIAL DIRECTOR: Jack Bishop EXECUTIVE DIRECTOR, BOOKS: Elizabeth Carduff EXECUTIVE EDITOR: Lori Galvin EXECUTIVE FOOD EDITOR: Julia Collin Davison SENIOR EDITOR: Suzannah McFerran ASSOCIATE EDITORS: Kate Hartke, Alyssa King, Christie Morrison, Adelaide Parker TEST COOKS: Danielle DeSiato-Hallman, Rebecca Morris, Kate Williams DESIGN DIRECTOR: Amy Klee ART DIRECTOR: Greg Galvan ASSOCIATE ART DIRECTOR: Beverly Hsu DESIGNER: Allison Pfiffner STAFF PHOTOGRAPHER: Daniel J.
Cooking for Two 2013 by Editors at America's Test Kitchen