In Season 18 of AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED, hosts Bridget Lancaster and Julia Collin Davison head into the test kitchen to bring viewers equipment reviews, taste tests, and recipes for the home cook.
On this episode, Bridget and Julia uncover the secrets to making the perfect Boston cream pie.
Courtesy of WETA
In the Equipment Corner, expert Adam Ried reviews silicone spatulas, and then test cook Erin McMurrer makes the ultimate chocolate sheet cake with milk chocolate frosting.
We tested 10 spatulas to find the best one.
Our preferred method for melting chocolate is to use the microwave, whether it’s to simply liquefy it (for a frosting or a cake) or to temper it (so it hardens into a shiny, snappy glaze). The microwave is far less fussy than the old-fashioned method of warming chopped chocolate in a bowl set over a saucepan of simmering water, and it’s also a lot quicker: 3.5 minutes versus 6.5 minutes to melt 4 ounces of chocolate, and about 5 minutes versus 10 minutes to temper the same amount of chocolate. The microwave method is more efficient because heat surrounds the chocolate completely, while in the stovetop method the heat is concentrated at the bottom of the bowl.
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