2024 the best sausage ball recipe review

Price: $29.99 - $23.86
(as of Dec 17, 2024 07:56:07 UTC - Details)

Why buy it when you can make it?

From smoked bacon and dill pickles to your own home-brewed ale, trust the test kitchen experts to guide you through more than 100 foolproof kitchen projects. Pantry Staples For the freshest, best results, make your own ketchup, hot sauce, and vanilla extract. For the adventurous, there's sriracha, harissa, and wine vinegar. Jams and Jellies Preserve the seasons with orange marmalade, strawberry jam, and apple butter, while wine jelly and bacon jam are great year-round options. Pickled Favorites Get your pickle fix with classics like bread-and-butters and sour dills, plus test kitchen favorites like dilly beans, giardiniera, and kimchi. The Dairy Best Making fresh cheeses like ricotta and goat cheese, churning butter, preparing yogurt, and even making soy milk (for tofu) are simpler than you think. Charcuterie at home From artisanal pancetta, prosciutto, pâtés, and terrines to everyday favorites like bacon, chorizo, and beef jerky, our recipes have the carnivore covered. Snacks and Sweets Make store-bought favorites like rich buttery crackers, marshmallows, and graham crackers fresher and better. Or take the fancier route with lavash crackers, grissini, salted caramels, and chocolate-hazelnut spread. Beverages Stock your fridge with root beer, ginger beer, and cold-brew coffee. Stock your bar with sweet vermouth, cocktail bitters, and tonic water. Plus, our IPA beer recipe is ideal for first-time home brewers.

Publisher ‏ : ‎ America's Test Kitchen; 9/15/12 edition (October 12, 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 193649308X
ISBN-13 ‏ : ‎ 978-1936493081
Item Weight ‏ : ‎ 2.14 pounds
Dimensions ‏ : ‎ 7.38 x 0.9 x 9.13 inches
Reviewer: Laura Wilson
Rating: 5.0 out of 5 stars
Title: LOVE
Review: My husband and I have a ridiculously extensive library of America's Test Kitchen cookbooks and we subscribe to their magazines as well. We keep saying that we don't need anymore of their cookbooks, but then they come out with stuff like this and we can't help ourselves. I wanted this as soon as they put it out for pre-purchase. Reading some of the reviews on this, however, made me somewhat unsure how I would like it.My husband made fun of me for purchasing yet another ATK cookbook, but we when we got it I couldn't pry it out of his hands long enough to look at it myself. Obviously, we like to cook and we are especially interested in DIY. I like to can in the summer, so I was particularly excited about canning recipes from ATK. There is nothing more disappointing than making a giant batch of jelly, going to the trouble of canning it, only to have it turn out...meh. Or worse, turn out awful. But I knew with canning recipes from ATK, they would turn out good. There weren't as many canning recipes as I would have liked, however; so, if you are getting this book specifically for canning recipes then you will probably be disappointed.My biggest beef with ATK cookbooks is usually the sheer amount of repeats. If you subscribe to their magazine and have their cookbooks, you will know what I mean. Also, some of these recipes are online for free on their blog, as another reviewer mentioned. However, for me this did not detract from the usefulness of this book. I still think there are a lot of recipes in here that are not on their blog and also I generally prefer using a cookbook than using the internet or printing out a recipe. So, I have been quite pleased with this.I love the explanations of the recipes and, best of all, the step-by-step instructions and full-color pictures. There are so many things in here that I'm so excited to make. I never thought we could make root beer at home, but now I'm looking forward to it. For the last couple of years, my husband and I have been making salted caramels with the intention of giving them away for Christmas gifts, but they just never set up right and were just kind of gloopy globs not great for gifting (but perfectly acceptable for eating, as we did). I just tried the salted caramel recipe from this cookbook last night and they turned out beautifully. Soft, chewy, and they actually hold their shape! I wrapped them up in little candy wrappers and they look professional. Plus, their taste exceeds any other recipe I have tried.Very, very, very pleased! I highly recommend this cookbook to anyone who wants to try making things like root beer, cheese, vinegar, Thin Mints, Oreos, bacon (yes, bacon) etc., on their own and actually having them turn out fantastic. Admittedly, I'm already a big fan of ATK, but I think they hit it out of the park with this one. Would make a great gift, too.

Reviewer: SLP
Rating: 5.0 out of 5 stars
Title: Satisfies an insatiable need to know how to do interesting stuff in the kitchen
Review: I became of fan of America's Test Kitchen cookbooks when I got the Grilling & Barbequing cookbook and finally learned how to smoke amazing ribs, brisket, and (my personal nemesis) pork butt. So when they released this latest -- with the tagline 'Can it, cure it, churn it, brew it' -- I was desperate to lay my hands on it. As a homebrewer with 10 batches under my belt, the prospect of learning how to do more awesome stuff like properly pickling kimchi, making my own goat cheese, and (could it be??) breathing life into homemade sriracha was irresitible. Knowing I'd be learning it the ATK way, which undoubtedly had countless attempts at each recipe under their belt before publishing, sealed the deal.Honestly, I was slightly nervous after reading a review on Amazon from someone fairly convinced the ATK would be unleashing dangerous, even negligent recipes. But I waded in anyway (and complimented it with Ball's Blue Book Guide to Preserving). I can't see meaningful inconsistencies between the two when it comes to canning, but hey, the raspberry jam I made from the DIY cookbook was marvelous and won't last more than 3 weeks in our fridge anyway.Similarly, the chocolate hazelnut spread was easy, amazing to watch come together, and unbelievably delicious (especially on homemade banana bread -- sorry, that recipe was not from this cookbook). The candied ginger was slightly tricky to get the timing right, but has a nice kick. And consistent with the recipe recommendations, the residual ginger infused simple syrup has been quite a perfect accompaniment with 1 part spiced rum, 1 part syrup, ice, lemon zest, and a top-up of seltzer water. And with that in hand, I keep perusing the great photo-supported step by step instructions for each recipe as I contemplate what great adventure I'll take on next. I highly recommend this and hope you enjoy it as much as I have.

Reviewer: Charlotte
Rating: 4.0 out of 5 stars
Title: Slightly Dissappointed
Review: I had high expectations for this book. The recipes are well formatted and the instructions are thorough. The pictures are high quality. It is printed on glossy heavy paper.The disappointment comes from the lead-in to the recipe “Why this recipe works”. This is misleading in that it does not tell me the science of why the recipe works. It does not say how the ingredients work together to make a successful and tasty outcome. “Why this recipe works” only tells how the recipe came about or the personal history of the recipe.

Reviewer: Kindle Customer
Rating: 5.0 out of 5 stars
Title:
Review: This is a fantastic book. You learn to make most things,vanilla extract, beef jerky and marshmallows.

Reviewer: JairH.
Rating: 5.0 out of 5 stars
Title:
Review: Es el 4 libro que adquiero y todos han llegado en perfectas condiciones y dos antes de lo programado, este siendo uno de importación llego dos días antes de lo previsto y protegido con plástico y burbujas.Sobre el libro es una gama amplia de recetas no tan basicas, pero que te guía muy bien. Diría que es un libro intermedio de cocina y que cualquiera puede realizar las recetas.

Reviewer: Stephen Rudolph
Rating: 5.0 out of 5 stars
Title:
Review: Tired of store bought everyday fridge items with all their preservatives ? and the same taste every time ? The distinguished staff at C.I. give you recipes for things like ketchup, pickles and even ROOT BEER..The staffers test each recipe over and over until they get the best results. a perfect companion to their cookbooks and DVDs.don't believe me ? check out the America's Test Kitchen show on PBS.Howeverver !,,1) since there are no preservatives in the preparations, shelf life is short . You may end up tossing a lot out , unless you freeze or 'food saver ' it..2) some ingredient are hard to find or expensive to get. For example... How many people have AGAR in their fridge ?????So you may be paying more for your version of store bought food, but at least you'll know what goes into it.

Reviewer: Eduardo Roca Larrain
Rating: 4.0 out of 5 stars
Title:
Review: trae recetas interesante para hacer en casa, con explicaiones bien dadas, lo recomiendo si le gusta hacerlo uno mismo. bueno

Reviewer: Stef D.
Rating: 5.0 out of 5 stars
Title:
Review: Brilliant book filled with lots of useful recipies and advice that encourages you to be a bit more adventurous in what you are doing if you are a beginner.The Bread and Butter pickle recipe is delicious