We're out to test whether a classic dessert technique will work in a slow cooker.
Senior books editor Dan Zuccarello sets a miniature springform pan full of cheesecake batter into one of a shelf’s worth of slow cookers during testing to see whether the countertop appliance can maintain consistent enough heat to be used for a water bath for custard-based desserts. For more information on gentle, constant heat and its effect on custards, check out our article on the matter, or check out our book, The Science of Good Cooking.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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