The key to great homemade caramel is controlling temperature at three critical points in the process. First, cooking your sugar to just the right temperature; second, allowing the finished product to cool properly, and finally, storing the caramel so sugars will not crystalize before you’ve had a chance to eat them.
Perhaps the only thing better than eating moist, flavorful turkey on Thanksgiving is enjoying moist and flavorful turkey the day after.
I don’t care what the TV chef said, you cannot tell anything about the temp of a grill is by holding your hand over the grate and counting “1001, 1002, 1003” until your palm bursts into flame.
Chef Dan Souza at America’s Test Kitchen ordered a half dozen heritage birds from farms across the country and spent days perfecting the cooking technique that guarantees a moist and flavorful heritage turkey.
Boiling point calibration tests are tricker than ice bath tests and are unnecessary if an ice bath test proves conclusive. Water boils at 212°F at sea level, but only at sea level. Changes in atmospheric pressure at elevations above or below sea level alter the temperature at which water boils.
Lisa McManus and the staff at America’s Test Kitchen took painstaking efforts to taste test heritage birds against mass-produced supermarket turkeys to find out if they really do taste great enough to command their premium price. Here’s what they found.