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Category Archives: Technique

Pie Dough

Here is a version of pie dough inspired by my favorite test kitchen. Pie Dough   Print Author: Christopher Kosovich Ingredients 2½ cups unbleached all-purpose flour (12½ ounces) 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons cold unsalted butter (1½ sticks), cut into ¼-inch slices ½ cup chilled solid vegetable shortening, cut into 4 […]

Posted byChris KosovichNovember 25, 2014November 26, 2014Posted inDessert, Recipes, TechniqueLeave a comment on Pie Dough

Salt and Pepper Steak

Salt and Pepper Steak   Print This recipe is from BA June 2014 and it is more about technique than really being a recipe. This is a very simple dish and when the steak is cut well, it is amazing. Author: Christopher Kosovich Ingredients 1 lb. skirt steak Salt Pepper Instructions Cut skirt steak into […]

Posted byChris KosovichAugust 4, 2014August 4, 2014Posted inMain Item, Recipes, TechniqueLeave a comment on Salt and Pepper Steak

Ranch Dressing

I hear this is adapted from my favorite Test Kitchen but I haven’t seen the original. This is a great version that is better than anything you can find off the shelf. Ranch Dressing   Print Author: Christopher Kosovich Ingredients ½ cup buttermilk ½ cup mayonnaise 6 tablespoons sour cream 1 tbsp minced shallot (or […]

Posted byChris KosovichMarch 28, 2014March 3, 2014Posted inCondiments, Recipes, Side Item, TechniqueLeave a comment on Ranch Dressing

Basic Egg Omelet

I hear this one is inspired by my favorite test kitchen recipe but haven’t seen the original yet, but here is a version of it that I have made. It is important to note from a technique perspective that keeping a lid over the omelet helps to maintain the heat, continuing the cooking, without drying […]

Posted byChris KosovichMarch 27, 2014March 2, 2014Posted inMain Item, Recipes, TechniqueLeave a comment on Basic Egg Omelet

Roast Turkey – Brine

Roast Turkey – Brine   Print This is a favorite preparation method for turkey inspired by my favorite Test Kitchen. I suggest using a medium size cooler for keeping the turkey cool in the cold water during the brining process. Ice bags could be used to keep the temperature stable. Author: Christopher Kosovich Ingredients 1 […]

Posted byChris KosovichMarch 6, 2014February 11, 2014Posted inMain Item, Recipes, TechniqueLeave a comment on Roast Turkey – Brine

Perfect Fried Egg

I think this one is more about a technique than a real recipe, but I share it here as a reminder of how to make a really clean, attractive presentation of a fried egg. I also like this recipe because it creates a thicker egg white than a traditionally fried egg where the egg white […]

Posted byChris KosovichJanuary 16, 2014February 11, 2014Posted inMain Item, Recipes, TechniqueLeave a comment on Perfect Fried Egg

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