Cook's Illustrated Magazine, Nov/Dec 2011

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  • Best prime rib

    • anya_sf on December 27, 2020

      The biggest problem with this recipe is that you won't know when you'll be sitting down to dinner, as there's nearly a 2 hour window when the roast might be done. My 3-bone roast weighed 8.5 lbs so I assumed it would take a little longer, but that wasn't the case. I turned the oven down to 175 F for the last hour hoping to slow the temperature rise, but by that time it was too late. After sitting in the turned-off oven for the maximum 75 min, the roast reached 124.5 F. The roast then rested for a little over 75 minutes, as we didn't want to eat too early. It still turned out perfectly and the final broiling warmed the exterior. A probe thermometer was extremely helpful, if not essential, to monitor the temperature of the meat without opening the oven door.

  • Roasted Brussels sprouts

    • ashallen on December 12, 2019

      This is my husband's favorite way to eat Brussels sprouts (I'm not a fan - more for him!). The sprouts both cook through and get caramelized on the outside. My husband likes them to be more tender than they get to be if I follow the recipe, so I now do the under-foil cooking stage at 450F for a longer period of time than specified in the recipe, then remove the foil and turn up the temperature for the last stage. Making a half-batch in an aluminum 9x13 pan has worked well. [Cross-post for Annual Edition/Magazine.]

  • Farmhouse vegetable and barley soup

    • ashallen on November 29, 2019

      This was OK - flavors were mild and inoffensive. But overall it was too bland, too starchy, and too beige for us! I used a rich, homemade chicken stock. [Cross-post for Annual Edition/Magazine.]

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  • ISSN 1068-2821
  • Published Nov 01 2011
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated