#@testkitchen

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(via Tasting International Yogurts | Cook's Illustrated)

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(via How to Make Cold Brew Coffee at Home in a French Press Coffee Maker - YouTube)

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cooksillustrated Not all salad spinners

(via Cook's Illustrated on Instagram: “Not all salad spinners are this easy to use. Tap the link in our profile to purchase our winner, the OXO Good Grips Salad Spinner.…”)

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according to @TestKitchen, you'll want to use honey-water to prevent fruit from browning https://t.co/i8ZpO6ifwo

— Tyler Durden (@mustard_seeds) December 18, 2016

Sweet Solution to Brown Fruit

BY COOK'S ILLUSTRATED

PUBLISHED JANUARY 2013

We discovered a sweet way to keep cut apples and other fruits from browning.

Most people toss cut apples and other fruits prone to browning in lemon juice. But here’s another way: Toss them in honey water. We diluted 2 tablespoons of honey with 1 cup of water, added one apple cut into slices, and left it to soak. Compared with untreated apple slices, which began to brown after a few minutes, the apples in honey water were kept bright for more than 24 hours. This is because browning is caused by the action of an enzyme known as polyphenol oxidase, and a peptide compound found in honey deactivates this enzyme just as the acid in lemon juice does. Even better: We found that the fruit needed only a 30-second dunk in the same solution to inhibit browning for a solid 8 hours. (Incidentally, honey seems to work just as well at stopping browning in vegetables such as potatoes.)

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Reheated fried chicken is often a disappointment, featuring dried-out or unevenly heated meat and/or a coating that never adequately recrisps. Here's the best way to reheat it. We tried several approaches recommended by sources online, including wrapping the chicken in foil and baking it (this steamed the coating and sogged it out) and baking it after placing it in a paper bag (this wicked oil from the coating and toughened it). Microwaving was also a bust because the skin didn’t recrisp and the heating was uneven. 

We had the most success when we allowed the chicken to come up to room temperature for 30 minutes to 1 hour before rewarming it in the oven, which helped it heat more quickly and ensured that the odd-shaped pieces would heat more evenly. We placed it on a wire rack set in a baking sheet to keep the bottom from steaming and then baked it in a 400-degree oven, which quickly recrisped the crust before the meat had time to dry out. Heating the chicken to an internal temperature of 120 degrees, which took 14 to 18 minutes for breasts and 8 to 12 minutes for legs and thighs, gave us chicken at the perfect serving temperature. 

LET COME TO ROOM TEMP

BAKE ON RACK

REHEAT TO INTERNAL TEMP OF 120 DEGREES

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Is sound the forgotten flavor sense? This week we speak with Charles Spence, professor of Experimental Psychology at Oxford University, about the sounds of crunch, crackle, creamy, carbonated, and crisp, and how they alter the flavors of our favorite foods. We'll test water bottles, and speak with food writer Adam Gopnik about a viral dish that has taken over the Internet. Then we'll head into the test kitchen and learn how to make the perfect Chicken Baked in Foil with Sweet Potato and Radish. And of course, we’ll be taking your calls to answer all of your cooking questions.

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