14 Equipment Used In Recipe Testing
14-EQUIPMENT USED IN RECIPE TESTING
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Steps:
- * Cookware and bakeware WITHOUT nonstick coatings were used, unless otherwise indicated.* No dark colored, black or insulated bakeware was used.* When a pan is specified in a recipe, a METAL pan was used a baking dish or pie plate means oven-proof glass was used.* An electric hand mixer was used for mixing only when mixer speeds are specified in the recipe directions. When a mixer speed is not given, a spoon or fork was used.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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From chatelaine.com
Estimated Reading Time 4 mins
- Weigh everything: A scale is one of the most important tools in our kitchen. We weigh everything from a cup of flour to a squash to a chunk of chocolate.
- Work with fresh ingredients: We’re always working ahead, testing recipes for upcoming issues, but in a test kitchen it’s also important to work with the freshest of ingredients.
- Spoon flour into the measuring cup: The standard method of measuring flour is to spoon it into the measuring cup. This goes for the test kitchen too, as well as most professional kitchens and cookbooks.
- Grating cold butter is the easiest way to make pastry: If you are making pastry by hand, rubbing the butter into the flour (without using a food processor) is the simplest way to incorporate the cold butter.
- Use a ruler, regularly: Bake 2 inches apart? Use an 8-inch pan? Cut into 1-inch sticks? We mean it. We measure everything precisely with a good-old wooden ruler.
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