conversations.from: human
conversations.value: Do you know a description for a book titled The New Family Cookbook about America&rsquo;s, Test, Cook&rsquo;s with the genre: Cookbooks, Food & Wine, Cooking Methods?
conversations.from: assistant
conversations.value: America&rsquo;s Test the author is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America&rsquo;s Test the author, Cook&rsquo;s Illustrated, and Cook&rsquo;s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
conversations.from: human
conversations.value: Do you know the first four paragraphs for this book? End with the sentence ' However, there are some basic rules you can follow that will help you use recipes—successfully—in your kitchen.'.
conversations.from: assistant
conversations.value: The New Family Cookbook
  One thing we have learned is that teaching cooking is something quite different than just presenting recipes. Our 60 Learn How tutorials clearly set out the basics from pan sauces, pot roasts, and buttermilk biscuits to pizza, quiche, cobbler, and even stir-fried tofu. We also visually present over a dozen All About sidebars on brining, setting up the grill, Asian ingredients, cheeses, and grains.
  Even with this wealth of information, home cooks do experience failure. That brings us to the essence of this volume. Our recipes are tested dozens of times in our test kitchen just outside of Boston. When we are finished, we send our recipes to our viewers and readers to get feedback. Once approved, we then make our recipes using electric stovetops, the worst cookware, and incorrect ingredients to find out what can go wrong in your home kitchen. So when you cook from an America's Test Kitchen recipe, we let you know what you can and cannot do, which items you can substitute (and which you can't), and exactly which steps in a recipe are most important.
  That reminds me of the story about the minister and the Vermont farmer. The farmer had bought an old, run-down farm and had worked very hard to get it back into shape. The local minister stopped by one day for a call. He congratulated the farmer on the results, remarking that it was wonderful what God and man could accomplish when they worked together. "Ayuh," replied the farmer, "pr'haps it is. But you should have seen this place when God was running it alone!"
  Even the best of cooks can produce disappointing results. However, there are some basic rules you can follow that will help you use recipes—successfully—in your kitchen.
conversations.from: human
conversations.value: Do you know three more paragraphs?
conversations.from: assistant
conversations.value: We score the fat on brisket to help it render on the grill and so the spice rub can deeply season the meat.
  Cook 1½ pounds sweet or hot Italian sausage, casings removed, in 12-inch nonstick skillet over medium heat, breaking up meat with wooden spoon, until well browned, about 10 minutes; drain sausage through fine-mesh strainer. When assembling lasagna, sprinkle sausage evenly among first three layers, on top of ricotta.
  Combine 1½ pounds thinly sliced mushrooms, 2 tablespoons extra-virgin olive oil, 2 minced garlic cloves, ½ teaspoon dried oregano, and pinch salt in 12-inch nonstick skillet. Cover and cook over medium-high heat, stirring often, until mushrooms have released their liquid, about 10 minutes. Uncover and cook until liquid has evaporated and mushrooms are well browned, about 10 minutes. When assembling lasagna, sprinkle mushrooms evenly among first three layers, on top of ricotta.
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: We score the fat on brisket to help it render on the grill and so the spice rub can deeply season the meat.
  Cook 1½ pounds sweet or hot Italian sausage, casings removed, in 12-inch nonstick skillet over medium heat, breaking up meat with wooden spoon, until well browned, about 10 minutes; drain sausage through fine-mesh strainer. When assembling lasagna, sprinkle sausage evenly among first three layers, on top of ricotta.
  Combine 1½ pounds thinly sliced mushrooms, 2 tablespoons extra-virgin olive oil, 2 minced garlic cloves, ½ teaspoon dried oregano, and pinch salt in 12-inch nonstick skillet. Cover and cook over medium-high heat, stirring often, until mushrooms have released their liquid, about 10 minutes. Uncover and cook until liquid has evaporated and mushrooms are well browned, about 10 minutes.
conversations.from: human
conversations.value: Do you know the last five paragraphs?
conversations.from: assistant
conversations.value: Pulse the molasses in a food processor along with the sugar or simply add it along with the other wet ingredients.
  Pulse the molasses in a food processor along with the sugar or simply add it along with the other wet ingredients.
  Slicing into meat to see if it "looks" done is a bit of a guessing game–and a surefire way to lose flavorful juices. We find it safer and more accurate to use an instant-read thermometer. Since the temperature of meat will continue to rise as it rests, it should be taken off the heat just before it reaches the desired temperature.
  Chefs know how to calculate ingredient amounts and measurements almost instinctively, but for the home cook those kinds of calculations are not always so easy. They can also be worrisome because a misstep in measuring can be costly. Whether your tablespoon measure has disappeared for the moment or you want to halve or double a recipe, this chart will help. Ounce measurements are for liquids only.
  A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
conversations.from: human
conversations.value: Add another sentence about Note, cooked, removed.
conversations.from: assistant
conversations.value: Pulse the molasses in a food processor along with the sugar or simply add it along with the other wet ingredients. 
  Pulse the molasses in a food processor along with the sugar or simply add it along with the other wet ingredients. 
  Slicing into meat to see if it "looks" done is a bit of a guessing game–and a surefire way to lose flavorful juices. We find it safer and more accurate to use an instant-read thermometer. Since the temperature of meat will continue to rise as it rests, it should be taken off the heat just before it reaches the desired temperature. Note this does not apply to poultry, which should be fully cooked before it is removed from the heat. 
  Chefs know how to calculate ingredient amounts and measurements almost instinctively, but for the home cook those kinds of calculations are not always so easy. They can also be worrisome because a misstep in measuring can be costly. Whether your tablespoon measure has disappeared for the moment or you want to halve or double a recipe, this chart will help. Ounce measurements are for liquids only. 
  A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z