Sugar, milk, fat and chocolate solids have to be assembled in such a way that they are solid yet retain moisture and melt-in-your-mouth. Of course the magic ingredient is temperature!
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.
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.
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.
With a few of these best practices including, a great thermometer like the Super-Fast Thermapen you can turn your beef tenderloin into several romantic dinners for two.