Cook's Illustrated Magazine, Nov/Dec 2012

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  • Shepherd's pie

    • Rinshin on September 11, 2020

      We loved this recipe especially husband. Used stainless pan for fond but transferred later to a large square Corningware in the oven. All the fond lifted up nicely when port was added to the pan. Added carrots with the onions for more taste and to prevent undercooking. Loved the technique of using baking soda to ground beef and letting it sit for 20 min and using my hand to pinch 2” pieces for more texture into the pan for cooking. Cooked the mixture on simmer with cover on for about 40 min. Then added the final cornstarch slurry and extra peas. Used only 1 lb ground beef & 2 lb potatoes and this was perfect. Not sure the reason for the egg yolk to the mashed potatoes but I did add. Did not pipe on the mashed potatoes. Instead used a fork to make wavy pattern. Sprinkled some cheddar cheese on top and baked at 400 F for 30 min instead of broiling for 5 min only because this was prepared ahead and refrigerated. Then, it was broiled 1 min just to brown the top. Awesome taste!

    • Brikl on July 11, 2017

      A lot of work but really good.

    • anya_sf on March 12, 2018

      I did not find this to be that much work; however, next time I'll try just spreading the potatoes on top rather than piping. I don't have a broilerproof 10" skillet, and honestly was worried that would be way too small, so I used a 14" skillet. A 12" skillet would have worked better, as the potatoes did not quite cover the top - not sure about 10" though. I made a few minor changes: omitted scallions, used Tawny port (I bet wine would work here too), used 1 tsp dried thyme instead of fresh, added 1 cup frozen peas at the end of the simmering time. My ground beef was 96% lean. I probably simmered the beef too long, as it still looked pink for a while, but then I realized that the baking soda probably affects the color. Anyway, the meat was still tender and delicious. Everyone in the family loved this dish.

  • Chocolate-espresso Dacquoise

    • jtodes on April 20, 2014

      This is a showstopper of a cake. Everyone loved it and it makes a great presentation.

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  • Published Nov 01 2012
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated

Publishers Text

Cook's Illustrated is dedicated to finding the best methods for preparing foolproof home-cooked meals. Unlike some glossy cooking magazines, our magazine is staffed with cooks and editors not food stylists. Our 2,500 square foot test kitchen — the same kitchen in which we film our public television show, America's Test Kitchen — has three dozen full-time test cooks whose 9 to 5 job (well maybe 7 to 6 on baking days) is testing and retesting recipes 20, 30, sometimes 50 times until we can offer our readers a recipe we're confident will work every time. (Of course you have to promise to follow our recipes for those foolproof results.)

We also offer ratings and reviews of cookware and kitchen equipment to inform you how different models compare and compete so that you can shop smart. We taste test supermarket ingredients and kitchen staples you use every day, so you know which brands taste best, and which are best avoided. And because Cook's Illustrated is 100% advertising FREE, you get unbiased, objective information.