This week on America’s Test Kitchen Radio, we investigate the school lunch debate and talk to the people that are working to improve school lunch in their communities. We’ll check in with our science expert, Guy Crosby, to find out why it’s important to let meat rest before serving. We’ll be tasting chocolate ice cream, and head into the test kitchen to learn how to make perfect pan-seared chicken breasts. And of course we’ll be taking your calls to answer all of your cooking questions.
Listen to Episode 11: A New Manifesto for School Lunch (Air date: 3/24/12)
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From this Episode:
Espresso Creme Caramel
With just the right proportion of whole eggs to yolks, you get a creamy, tender custard that stands up nicely on the plate. And the caramel? It’s a snap.
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But what if we did most of the cooking in the oven?
Chocolate Ice Cream
Are dense, rich premium brands better than light, fluffy, mass-market ice creams? The answer might surprise you.
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