The Cook's Illustrated How-to-Cook Library by The Editors of Cooks Illustrated

Author:The Editors of Cooks Illustrated
Language: eng
Format: mobi, epub, azw3
Tags: cook book, Cooking, cooks illustrated
ISBN: 1933615451
Publisher: America's Test Kitchen
Published: 2009-03-23T07:00:00+00:00

THICKER IS OFTEN BETTER. In general, moderately thick steaks, fish fillets, and chops are easier to grill because they will be well seared by the time the inside is properly cooked. Very thin steaks, chops, and fish fillets are harder to keep moist, especially if you like a crisp exterior. When shopping, you may need to ask the butcher or fish-monger to cut meat or fish to fit your needs.

COOKING TIMES ARE ESTIMATES. Cooking over a live fire is not like cooking in a precisely calibrated oven. Be prepared to adjust timing, especially if grilling in cool or windy weather. An instant-read thermometer or taking the meat off the grill and peeking with the tip of a knife are the best ways of telling when food is cooked to your liking.

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