Cook's Illustrated Magazine, Mar/Apr 2024

  • Beef rendang (page 5)

    from Cook's Illustrated Magazine, Mar/Apr 2024 Cook's Illustrated Magazine, Mar/Apr 2024

    • Categories: Main course; Indonesian
    • Ingredients: shallots; fresh ginger; galangal; lemongrass; Thai chiles; garlic; makrut lime leaves; ground coriander; ground cumin; turmeric; coconut milk; boneless beef chuck
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Notes about Recipes in this book

  • Beef rendang

    • anya_sf on March 05, 2024

      I used 8 Thai chiles with most of the seeds removed and the rendang was not spicy. The beef took 3 hours total in the oven, and although the instructions don't state this, the article says the liquid should reduce a fair amount, and that also needed 3 hours. Due to a schedule change, I cooked the beef through step 2, then refrigerated 2 days before proceeding, which worked fine. The fond did not loosen after sitting, so I deglazed it with some hot water, which I then cooked off. My family really enjoyed this over rice with the suggested cucumber and tomato spritzed with lemon (and salt). I also stirred cooked green beans into the rendang, which went well with it.

  • Shrimp with black bean sauce

    • anya_sf on February 27, 2024

      I tested this recipe for CI. I needed to add more oil before adding the shrimp. I stirred in cooked green beans at the end as we always like a green vegetable. The overall flavor was quite salty and intense, but very good with plain rice. The black beans could be reduced to 4 Tbsp.

  • Cold-start pan-seared chicken breasts

    • dbuhler on April 29, 2024

      This was a very easy preparation for boneless skinless chicken breasts and the result was very juicy chicken breast! I will definitely use this method in the future. I paired it with the mustard pan sauce and I subbed fresh thyme for the caraway seeds and I would do that again. This is a repeat for sure!

  • Mustard and caraway pan sauce

    • dbuhler on April 29, 2024

      This was a delicious sauce that was very easy to make! I subbed fresh thyme for the caraway seeds and I would do that again! A definite repeat!

  • Toad in the hole

    • Rinshin on February 21, 2024

      Odd that ingredient list here does not include all the ingredients in the onion gravy for this recipe because that is what made this Dutch baby style savory pancake taste so much better. Without would have been quite bland. I used fresh brats but did not care for the taste of brats I used and next time plan to use other types of sausages such as chicken pineapple sausages to give this a little more sweetness. First time having toad in the hole and liked the uniqueness of this dish. Photo added.

    • anya_sf on February 27, 2024

      I tested this recipe for CI. It's a very good version and puffed nicely; we really liked the edges, although the interior was more custardy than I'd prefer (but that is what they were aiming for). The onion gravy really makes the dish.

  • Onion gravy

    • anya_sf on February 27, 2024

      I tested this recipe for CI. My version used 2 tsp red miso instead of Marmite and an extra 1/8 tsp salt. It was delicious.

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  • Published Mar 01 2024
  • Format Magazine
  • Page Count 36
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

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 ó the same kitchen in which we film our public television show, America's Test Kitchen ó 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.