The New Cooking School Cookbook Quotes

“5USE THE APPROPRIATE SIZE COOKWARE Make sure to use the cookware and bakeware noted in the recipe. If you pour cake batter into a 9-inch pan when the recipe says 8 inch, you will end up with thinner cake layers that cook more quickly. If you try to cook four chicken cutlets in a 10-inch skillet, rather than in the 12-inch skillet called for in the recipe, the chicken will steam rather than brown because the pan is too crowded.”
― America's Test Kitchen, The New Cooking School Cookbook: Fundamentals

“4KEEP SUBSTITUTIONS TO A MINIMUM We’ve all done it—used brown sugar when there’s no granulated sugar in the pantry, subbed in whatever cheese we have on hand for the Gruyère in the recipe, or poured the batter into a square pan when the round pan was nowhere to be found. In general, use the ingredients called for in the recipe to ensure your dish tastes the way it was intended to taste. This is especially true in baking, where even the slightest change can spell disaster.”
― America's Test Kitchen, The New Cooking School Cookbook: Fundamentals

“3START WITH GOOD INGREDIENTS Don’t expect to make a stunning salad from the wilting greens that have been in your fridge for two weeks. Freshness matters, and the components you use can make or break your dish. Low-quality ingredients will yield low-quality results.”
― America's Test Kitchen, The New Cooking School Cookbook: Fundamentals

“2BE PREPARED Set out and organize all of the equipment you will need for a recipe and prep all of the ingredients for it before you start to cook. (Be sure to prepare the ingredients as instructed—food that is uniformly and properly cut will cook more evenly and look better).”
― America's Test Kitchen, The New Cooking School Cookbook: Fundamentals

“1READ THE RECIPE CAREFULLY AND FOLLOW THE DIRECTIONS”
― America's Test Kitchen, The New Cooking School Cookbook: Fundamentals