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

  • Roasted bone-in chicken breasts with chimichurri sauce (page 6)

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

    • Categories: Sauces for meat; Sauces for poultry; Main course; Argentinian
    • Ingredients: chicken breasts; dried oregano; parsley; cilantro; garlic; dried red pepper flakes
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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.

  • Quick sweet and spicy pickled red onions

    • averythingcooks on April 27, 2023

      What sets these apart from others I've made is that the onions are stored WITHOUT the brine...they soak for 1 hour & then the brine is drained away. The idea is that this will help keep them "nice and crunchy" for up to a week in the fridge. We do like the addition of jalapenos and they were great on the 1st day with our pork chili verde but I will update on their condition/the claim later in the week.

    • averythingcooks on April 30, 2023

      A quick update: it is day 4 of storing these guys in the fridge without the brine and yes...they are still tart & fresh tasting AND still crunchy :)

  • 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.

  • Fresh tomato sauce

    • averythingcooks on September 26, 2023

      This is a different method of making a sauce out of fresh tomatoes compared to others I've tried. I wish I had cooked the chopped tomatoes down before pureeing as I had lots of pieces of skin visible after blending so I end up straining the puree anyways. Seeding into the strainer and keeping the flavourful liquid (without the seeds) to stir back in worked well. As usual I had heavier hand with the aromatics (adding onion & upping the garlic). This method was certainly worth trying and will be repeated.

  • 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!

  • Kung pao chicken

    • averythingcooks on January 09, 2024

      As I took some liberties with the method (sooo many separate "mix in a small bowl" & "in/out of the pan" steps), this is really about the sauce ingredients coming together beautifully. I marinated 6 oz of pork tenderloin sliced into thin strips as instructed & I cut the sauce in 1/2, replacing whole dried de Arbols (which would have to be removed) with my dried/crushed de Arbol flakes to taste & cashews in place of peanuts. With lots of extra vegetables & a bed of cauliflower rice, we had a very tasty ( & spicy from the de Arbol) dinner bowl.

  • 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!

  • Best ground beef chili

    • averythingcooks on November 14, 2022

      Of course, this is based on personal preferences/palates but since the claim is "the best", my response is "no...no it isn't". I followed this closely including the baking soda when cooking the beef but I knew my spice grinder was a better choice (rather than food processor/blender) for the whole spices/toasted ancho etc so I used it and just ran scissors through some diced tomatoes. My problem was that it all seemed very one note and so I began to doctor with more salt, chili lime seasoning, some blends from the spice cupboard, fresh peppers, corn & even some honey. The acid added at the end was also not enough so lots of lime juice went in. We ultimately enjoyed our bowls with raw onions & cheese on top but I certainly played with it to get it to "pretty good".

  • 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.

  • No-churn strawberry-buttermilk ice cream

    • Liz_Young on November 18, 2024

      Delicious - VERY rich!

  • New York-style thin-crust pizza

    • averythingcooks on December 31, 2023

      I made a 1/2 recipe of dough (with my own sauce & toppings) for 1 pizza to serve 2. It was very sticky but then easily formed a ball with a floured surface & hands. Again, ATK asked for ice water in a dough & yes - it works. After 24 hours in the fridge, it took 7 lines of text to say "form a ball & rest for an hour" (ie step laden!). The oven instructions involve over an hour of 500, then the broiler then 500 again for a 10 minute cook time. Instead, I heated my stone at 475 for a 1/2 hour & then cooked the pizza for around 10 minutes. The result was a beautiful crispy thin crust with 1 issue - I am 95% sure that I cut everything in 1/2 EXCEPT the yeast. T asked for a thin crust & we did really like the result.

  • 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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Reviews about this book

  • ISBN 10 1945256931
  • ISBN 13 9781945256936
  • Linked ISBNs
  • 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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