By Editors at America's Test Kitchen
Booklet by way of Editors at America's try out Kitchen
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Additional info for Cooking for Two 2013
Sample text
Tasters complained that none of the sauce’s flavor had transferred to the chicken. Perhaps a more concentrated sauce was the answer. We ramped up the amount of olives, capers, prunes, and garlic, and to boost meatiness and complexity, we added minced anchovies and a pinch of pepper flakes. These changes helped the sauce, but its flavors still hadn’t merged with the chicken. While mulling over how we could get the flavor to “stick” to the chicken, we hit on the solution: We’d make a paste that would literally adhere to the skin.
Even a small slow cooker came in handy for our scaled-down slow-cooked recipes (but note that a large slow cooker works fine for the recipes in this book). Fortunately, this equipment is inexpensive and widely available both online and at many retail stores. Plus, when it comes to things like ramekins and small pie plates, you’ll never need more than two (and sometimes just one will suffice). Here’s a list of the cookware we found most useful for the recipes in this book. SMALL BAKING DISHES A small baking dish, such as this 8½ by 5½-inch ceramic dish (with straight sides no higher than 2 inches to expose the surface of the food), came in handy when we wanted to scale down our Cauliflower Gratin and Tomato Gratin.
See the sidebars that follow the recipe. 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 2 tablespoons soy sauce � cup coconut milk � cup water ⅓ cup cider vinegar 4 garlic cloves, peeled 2 bay leaves 1 teaspoon pepper 1 scallion, sliced thin 1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes or up to 1 hour. 2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 10-inch nonstick skillet; set aside soy sauce.