100 Techniques: Master a Lifetime of Cooking Skills, from Basic to Bucket List by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Make-ahead white wine vinaigrette

    • averythingcooks on July 29, 2020

      Hmmmm.....molasses in a vinaigrette??? I trusted in ATK and yes - this was a fully emulsified and tasty salad dressing that has still (after a couple of hours) not separated. I keep questioning my self re: whether I could pick out the flavour of molasses...I really don’t think I can.

  • Quick pickled carrots

    • averythingcooks on June 18, 2021

      I used this brine / method to pickle some matchsticked carrots, radishes and red onions. Tasted alone, I think I missed the sugar that many other recipes include, but they were great in our Korean beef lettuce wraps.

  • Creamy buttermilk coleslaw

    • averythingcooks on April 09, 2021

      I came here for the dressing and sadly, it simply did not have enough flavour for us. Perhaps we are now used to a coleslaw dressing with higher proportions of both acid & sweet than this one offered. I doctored it up well enough for us, but I wont repeat it - there are lots of others on my bookshelf that are a much better match for our palates.

  • Pad kee mao with pork

    • averythingcooks on July 31, 2020

      The specific technique here is how to cook rice noodles (aka pad Thai noodles) perfectly - and it worked. For the actual dish, I did follow some parts verbatim and some not so much. I added the meat from a hot Italian sausage to the pork and at the end, added green onions, chopped red peppadews, peas and some additional hot sauce with the fresh basil. Absolutely delicious!

  • Classic corn chowder

    • averythingcooks on November 28, 2021

      This is a really good corn chowder. The combination of fresh corn, canned corn pureed in broth and the cobs included in the simmer brings tons of lovely corn flavour. I wanted something a little "fuller" so I also added diced ham and chopped roasted red peppers to the pot but the chowder was certainly really good before I did that. I would repeat this method for sure.

  • Skillet peach cobbler

    • klrclark on July 25, 2020

      This was easy to make. Tasted great. I didn't quite have 5 lbs of peaches but it was still good.

  • Cranberry-apple crisp

    • klrclark on December 13, 2020

      It does not call for old fashioned black gunpowder; it does call for old fashioned rolled oats.lol!

  • Chocolate-almond coconut cake

    • klrclark on August 02, 2020

      Everyone raved about this cake. I probably like the icing to be more marshmallow texture and flavor and less buttercream, but it was amazing.

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  • ISBN 10 1945256931
  • ISBN 13 9781945256936
  • Published Apr 07 2020
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

The Absolute Best Way to Do Almost Anything in the Kitchen

The first book on technique from America's Test Kitchen features 100 innovative techniques that will transform your cooking life, paired with more than 200 innovative recipes that put the techniques into real-world, home-kitchen practice. From making the most tender burger patties to grill-roasting an entire fresh ham, from making pan sauces to dry-aging your own beef, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK show you the way.

The first section, Essentials Every Home Cook Should Know, covers core techniques to improve anyone's cooking. Learn why it's crucial to season with salt properly before and during cooking for fabulous Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky, golden-crusted perfection through our high-low roasting technique. The second section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake beautifully crusty, golden, bubbly-topped pizza in your home oven by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The third section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas Beef Ribs in your standard kettle grill. Cure your own bacon or gravlax right in your refrigerator. Bake, assemble, and decorate the most show-stopping of sky-high layer cakes for any special occasion.

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