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Mike
Carruthers:
When you set your oven to 350 in all likelihood it's off, maybe
way off.
Jack Bishop:
We sent home oven thermometers with eighteen people who work at
the company and had them test their ovens. And we found that when
they set them at 350 they had numbers ranging from 250-410.
Jack Bishop,
Executive Editor of America's Test Kitchen and Cooks
Illustrated Magazine says over time your oven gets out of
calibration. You can have it calibrated or the easy thing is
to just buy an oven thermometer.
You know if you
don't have an oven thermometer, they cost oh about $13 you don't
really know if your oven's running hot or cold and you're going
to end up burning a lot of cookies or under baking a lot of
biscuits and it's cheap insurance.
Good cooks know
that you should always let meat rest after cooking.
If you slice
right into the meat you're going to get a flood of juices on
your cutting board. And if you wait five minutes for a steak,
ten or fifteen minutes for a roast and maybe twenty minutes
for a big turkey, you allow the meat to reabsorb those juices
so that the end result is a juicier roast.
And something
experienced cooks always do but home cooks sometimes forget
is…
Taste your food
as you're cooking. There is no magic formula to the right amount
of lemon juice, the right amount of salt it's very much a personal
taste. And most of our recipes end with taste and adjust seasonings.
And that's the mark of a good cook is somebody who's tasting
the food as it's cooking and really adjusting as they're going
along.
At somethingyoushouldknow.net
I'm Mike Carruthers and that's Something You Should Know.
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