We're trying to find the way to get the best flavor from sausage without turning the texture rubbery.
While pans of mushrooms and Dutch ovens of pasta cook away on the stovetop, Cook’s Illustrated associate editor Dan Souza breaks up a large patty of partially-cooked sausage in an effort to determine the best way of incorporating it into an in-development recipe for orecchiette alla Norcina (a northern Italian pasta dish with mushrooms and sausage) without it turning rubbery and unpalatable.
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.
Leave a Comment
You must be logged in to post a comment.