24時間かかった豚の皮唐揚げ。。のソースレシピです。

This was our very FIRST Google+ Hangout to celebrate our newest cookbook, The Science of Good Cooking ( Editor Molly Birnbaum chatted about the book while test cook Dan Souza demonstrated food science experiments. We were also joined by Irvin Lin of Julie Deily of and Jane Maynard of You can pre-order The Science of…

➜ The Cook’s Illustrated Thanksgiving Guide: You can trust the editors of Cook’s Illustrated—experts of all things Thanksgiving—to deliver recipes that work. WATCH: How to Keep Gravy Warm at the Table WATCH: Best Thanksgiving Gadgets Roux, a cooked mixture of flour and fat, is often used to thicken gravy; cooking takes the raw edge off…