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The Editors at Americas Test Kitchen - Slow Cooker Revolution. The Easy-Prep Edition

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The Editors at Americas Test Kitchen Slow Cooker Revolution. The Easy-Prep Edition

Slow Cooker Revolution. The Easy-Prep Edition: summary, description and annotation

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The test cooks at Americas Test Kitchen have worked their magic again, developing and perfecting an all-new collection of 200 slow-cooker recipes. With this volume, we looked at this must-have appliance in new ways to truly maximize its potential. Youll learn how to make a host of dishes like Garlicky Shrimp, Chicken Soft Tacos, and Flourless Chocolate Cake--recipes youd never expect to see coming out of a slow cooker. The moist heat of the slow cooker is tailor-made to serve up flavorful stews, chilis, and braises (and dont worry--weve included a good number of these), but with our smart strategies and clever ingredient selections, we were also able to pull off spice-rubbed roast chicken, ziti with meaty ragu, rare roast beef, poached salmon and even cheesecake.

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Contents

Copyright 2013
by the Editors at Americas Test Kitchen

All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.

Slow Cooker Revolution
Volume 2: The Easy-Prep Edition

1st Edition
Paperback: $26.95 US

EPub 978-1-936493-76-0

ISBN-13: 978-1-936493-57-9
ISBN-10: 1-936493-57-8
Library of Congress control number:
2011279393

Manufactured in the United States

10 9 8 7 6 5 4 3 2 1

DISTRIBUTED BY
Americas Test Kitchen
17 Station Street, Brookline, MA 02445

EDITORIAL DIRECTOR: Jack Bishop

EDITORIAL DIRECTOR, BOOKS: Elizabeth Carduff

EXECUTIVE FOOD EDITOR: Julia Collin Davison

EXECUTIVE EDITOR: Lori Galvin

SENIOR EDITOR: Dan Zuccarello

ASSOCIATE EDITORS: Kate Hartke, Alyssa King

TEST COOKS: Sara Mayer, Ashley Moore, Stephanie Pixley

ASSISTANT TEST COOK: Lainey Seyler

DESIGN DIRECTOR: Amy Klee

ART DIRECTOR: Greg Galvan

ASSOCIATE ART DIRECTOR: Beverly Hsu

DESIGNER: Allison Pfiffner

PHOTOGRAPHY BY: Keller + Keller

STAFF PHOTOGRAPHER: Daniel J. van Ackere

ADDITIONAL PHOTOGRAPHY: Stephen Klise, Carl Tremblay

PHOTO EDITOR: Stephen Klise

FOOD STYLING: Catrine Kelty, Marie Piraino

PHOTOSHOOT KITCHEN TEAM:

ASSOCIATE EDITOR: Chris OConnor

TEST COOK: Daniel Cellucci

ASSISTANT TEST COOK: Cecilia Jenkins

PRODUCTION DIRECTOR: Guy Rochford

SENIOR PRODUCTION MANAGER: Jessica Quirk

SENIOR PROJECT MANAGER: Alice Carpenter

PRODUCTION AND TRAFFIC COORDINAT OR: Brittany Allen

WORKFLOW AND DIGITAL ASSET MANAGER: Andrew Mannone

SENIOR COLOR AND IMAGING SPECIALIST: Lauren Pettapiece

PRODUCTION AND IMAGING SPECIALISTS: Heather Dube, Lauren Robbins

COPYEDITOR: Barbara Wood

PROOFREADER: Ann-Marie Imbornoni

INDEXER: Elizabeth Parson

PICTURED ON COVER:

Preface

I grew up, at least in part, on a Vermont farm and was used to a kitchen that had no appliances to speak of, just a wood-burning Kalamazoo cast-iron stove, a hand pump for water in the sink, and a lot of elbow grease.

Since that time, however, many time-saving appliances have appeared, including the food processor, stand mixer, microwave, pressure cooker, toaster oven, and slow cooker. Of those devices, it is only the slow and pressure cookers that offer a whole new way of preparing finished dishesthe others are there to help prep food, not cook it through.

At first, the slow cooker was nothing more than plug-in convenience; dinner cooks while you are at work or out in the fields. When we published Slow Cooker Revolution three years ago, we decided to take a fresh look at this appliance, to use slow cooking as an advantage, not a restriction. To date, we have sold over 300,000 copies.

To do a second book (like Spider-Man 2) is risky business. One is apt to produce something half as good and twice as long! But we had a very clear goal in mind with this second volumewe wanted easier preparation (many of the recipes in the first book required front-end sauting, browning, and flavor development), and we also wanted to explore new territory, including complete pasta dinners, creamy dips, usually quick-cooking seafood recipes, and desserts such as cheesecake, brownies, and even crme brle.

Lets start at the beginning. This book includes 200 all-new recipes; there are no repeats from our first volume. All of the recipes in this second volume require no more than 15 minutes of active prep time before everything goes into the slow cooker. We also redefined the slow-cooker time-line. Some recipes are done in an hour or two, and others in 3 to 4 hours. You dont have to wait all day for dinner anymore.

Every year, around April, my neighbors Tom and Nancy and I have a game dinner, usually based on rabbits that ended up in the freezer during the hunting season. One year, we had a dozen or so rabbits that ended up in an all-day slow cooker along with a tomato-based spaghetti sauce. The results were quite good but not ideal since the meat turned out a bit dry. The point is simplethe slow cooker can be an instrument of good cooking or bad; one simply has to pay attention to its strengths and weaknesses.

That, of course, is what we do in our test kitchenfind the good ideas and eliminate the bad ones. Through this process we find that, sometimes, cutting corners works out just fine and other times it doesnt. That reminds me of the story of the Vermont sexton who had held onto his job as the town grave-digger, although he was not known as a model of industry. One day, the head of the cemetery association decided to have a talk with the man and said, Jeb, I dont like to mention this but it seems that every new grave you dig is a bit shallower than the one before. Jeb replied, Well, you havent seen anyone climb out of one yet, have you?

Our job is to try new things, fix old things, and come up with a reliable repertoire to make you confident each and every time in the kitchen. I hope that you enjoy this book and our hard workwe had a great time testing and tasting.

CHRISTOPHER KIMBALL
Founder and Editor,
Cooks Illustrated and Cooks Country
Host, Americas Test Kitchen and
Cooks Country from Americas Test Kitchen

Welcome to Americas Test Kitchen

This book has been tested, written, and edited by the folks at Americas Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cooks Illustrated magazine and Cooks Country magazine and is the Monday-through-Friday destination for more than three dozen test cooks, editors, food scientists, tasters, and cook-ware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

We start the process of testing a recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, We make the mistakes, so you dont have to.

All of this would not be possible without a belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some people like spicy foods and others dont, but there is a right way to saut, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook. It is as simple as that.

You can watch us work (in our actual test kitchen) by tuning in to Americas Test Kitchen (AmericasTestKitchenTV.com) or Cooks Country from Americas Test Kitchen (CooksCountryTV.com) on public television, or by subscribing to Cooks Illustrated magazine (CooksIllustrated.com) or Cooks Country magazine (CooksCountry.com). We welcome you into our kitchen, where you can stand by our side as we test our way to the best recipes in America.

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