http://blogs.smithsonianmag.com/food/2012/11/the-science-of-good-cooking-tips-from-americas-test-kitchen/ A Heaping Helping of Food News, Science and Culture Wed, 15 May 2013 14:48:35 +0000 hourly 1 http://wordpress.org/?v=3.4 http://blogs.smithsonianmag.com/food/2012/11/the-science-of-good-cooking-tips-from-americas-test-kitchen/comment-page-1/#comment-15672 sue hurst Tue, 20 Nov 2012 20:46:09 +0000 http://blogs.smithsonianmag.com/food/?p=12969#comment-15672 TWO WEEKS AGO YOU DID A BRAISED TURKEY, CUT IN TWO AND ON A BED OF ONIONS, CARROTS,CELERY AND BROTH WITH WHITE WINE. I WANT TO TRY IT BUT CAN'T FIND THE RECEIPE TWO WEEKS AGO YOU DID A BRAISED TURKEY, CUT IN TWO AND ON A BED OF ONIONS, CARROTS,CELERY AND BROTH WITH WHITE WINE. I WANT TO TRY IT BUT CAN’T FIND THE RECEIPE

]]> http://blogs.smithsonianmag.com/food/2012/11/the-science-of-good-cooking-tips-from-americas-test-kitchen/comment-page-1/#comment-15634 susie Tue, 06 Nov 2012 20:04:38 +0000 http://blogs.smithsonianmag.com/food/?p=12969#comment-15634 I have always enjoyed the science of cooing, and find many tips in CI that I use. Once you know these, then you add the heart! I have always enjoyed the science of cooing, and find many tips in CI that I use. Once you know these, then you add the heart!

]]> http://blogs.smithsonianmag.com/food/2012/11/the-science-of-good-cooking-tips-from-americas-test-kitchen/comment-page-1/#comment-15631 Melitta Smith Tue, 06 Nov 2012 14:40:49 +0000 http://blogs.smithsonianmag.com/food/?p=12969#comment-15631 I am a follower of Mr. Kimball and have always said good cooking was chemistry improved with a bit of artistry and then remembered, especially if you wanted the same great dish time after time. It is not any sort of surprise that Smithsonian has featured him and his team. Will the kitchen be installed in the museum when Kimball is done with it? It would be interesting to know how many recipe collections contain recipes tested in that kitchen. My guess is that history has been made there. I am a follower of Mr. Kimball and have always said good cooking was chemistry improved with a bit of artistry and then remembered, especially if you wanted the same great dish time after time. It is not any sort of surprise that Smithsonian has featured him and his team. Will the kitchen be installed in the museum when Kimball is done with it? It would be interesting to know how many recipe collections contain recipes tested in that kitchen. My guess is that history has been made there.

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