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This banana bread from Cook's Illustrated includes yogurt and of a recipe from Cook's Illustrated, which is the best I've ever had. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. Commenter Avatar S says: Jul 07, at am. Hi, I just made.


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Last weekend, I returned to this Cook's Illustrated perfect chocolate chip Using a rubber spatula or wooden spoon, stir in the flour mixture until It is recommended that you use weight measurements for the best -S — May 17, @ am Reply Elizabeth — January 12, @ pm Reply.


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There's a reason restaurant cooks come to think of tongs as a second set of hands. Our Favorite Silicone Kitchen Tongs: OXO Good Grips Inch Tongs With We also excluded gimmicky versions that try to incorporate a spatula or whisk The average handle temperature was °F (39°C)—warm but.


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While the open fire-roasted meat was wonderful, the South American This classic Latin flan adapted from Cook's Illustrated was my favorite. Invert a platter with a raised rim on top of the flan and turn the pan Remove the loaf pan and, using a rubber spatula, scrape the residual caramel over the flan.


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I hope that helps! Which do you prefer? This one is still delicious! Stella Parks, of Serious Eats and Bravetart. I did try this recipe, like you did a few years ago and it did not replace my favorite. So easy to make. I add a sprinkle of coarse salt on them as soon as they come out of the oven. My new favorite recipe! Really great!! These were the winner among my co-workers although no one seemed to mind the others! In a blind taste test, all of my customers preferred it over this recipe. Measured by weight. I was like this is something new I have to try it. Thanks for your help! High reward as recipes go. They turned out plump and chewy. I bring these in to work whenever I make them and they are always incredibly popular. So, where did I or you miss here? I just made my favorite ccc recipe for my husband I just love the extra hints of vanilla in them ….. They can be whipped up quickly, they have great flavor, and the perfect texture — golden brown, wrinkly edges and soft and puffy centers. They are beautiful! I made these for the first time today. Thank you! I have to confess I changed a few things. I am posting grams on all new recipes, as you see above, but am working on a chart, too!{/INSERTKEYS}{/PARAGRAPH} They look perfect! Hi Rena, Such a tough choice! Rate this recipe:. That made for a lot of melty chocolate in every bite. Never have done that so I impressed myself. Are you able to help me. I followed the recipe exactly and they are the puffy and taste amazing. Well, this time I kept some dough separate and put in toasted pecans. I love this recipe, and want to make it for my wedding. Bakers weigh. I recently found a new favorite CCC. What I would keep is the 3 tbsp. This will keep them chewy longer. I made these last week! My scale is accurate. Too sweet, and two small. After the 4th time, I did start changing up the methods and they did indeed come out different ways. The smell of browning butter smells amazing. I had several people ask for the recipe saying they were the best ever! They will come off of the tray more easily and be less likely to become misshapen, though you technically do not need to use them. Adding an egg yolk actually changes the butter flour ratio which in essence changes the entire recipe which is the reason they appear dry and cracked and wrinkly. The texture and browned butter toffee taste is totally unparalleled. If I made it a few weeks ahead and put it in the freezer, do you know how it affects the leavening? I think browning the butter is what makes them so good. And I could have eaten ALL the dough. Flour looked to be a bit light by weight as well. Yes, we like the soft ones. Very sweet. Also, be sure to weigh the ingredients and adhere to the mixing, resting, mixing, resting directions. Leave a review below, then snap a picture and tag thebrowneyedbaker on Instagram so I can see it! Any suggestions? So good. Companies weigh because they have to maintain consistency. Bake on a slipmat or parchment. Thank you so much for the explosion of flavors in my mouth. Total home run here! Most cooks on ATK are not bakers and while I love the show very much and never miss it. Other than that, followed the recipe exactly! I will make them again and again thank you for sharing. I would love to know your thoughts. These are not my tips, but I have used them all to great effect. And yes, I would hate to miss THE ultimate one! You have to understand that the recipe was made by someone who was not a baker. Batter was very thin. I made this recipe a couple of weeks ago for a get together with teens and adults, and they were a huge hit! So funny you mention that, Diane! What were they thinking? I recently made caramel with dark brown sugar and could have eaten it all with a spoon! {PARAGRAPH}{INSERTKEYS}So, I sort of made my own version of that as well as a peanut butter cup version that is like whoa. But some general tweaks you can make would be to use a whole egg instead of just the yolk, and adjust the sugar amounts so that you have more granulated sugar and less brown sugar. Hi Caroline, This particular recipe does not require refrigeration prior to baking. I think we keep trying new CCC recipes because they are all pretty low risk v. Your email address will not be published. I do also love the NY Times recipe and browning butter is my new favorite flavor. I even read of the reviews before I made it last night. Hi Loved the recipe and the result was a lovely butter scotch chocolate chip wonderful…nice crunch on the outside lovely chewy center. Tried this today and they were great! I have tried plenty of others. Called for grams dark brown sugar. I going to make these next weeke. Brown butter and dark brown sugar sound amazing in a ccc!! I def agree with you that the browned butter really adds to the flavor. I tried that once and it was very good, very delicious. Thanks for sharing your feedback and adjustments! Whipped these up after reading your post this morning. The idea of browning butter baffled me. People rave over these and always ask me for the recipe…I gladly pass along the link to this site! Sadly, when it closed, I never thought to take the recipe with me I managed to grab a few before the auctioneers took the book. I did make a double batch so that I could store frozen dough in the freezer. I know our recipe was similar to this, but we used mini chocolate chips…and a LOT of them. It is important that the butter cools to room temperature prior to baking. I was just going to tweak the basic Toll House recipe by browning one of the sticks of butter and see if it enhanced the flavor profile. Admittedly, this is totally subjective and you and I may not see eye-to-eye on it. Plugra is a good brand.