weeknight
cookingINSIDE THE
Te s t K i t chen
Our chefs dish out tips from their
latest batch of recipes.Alexis Pisciotta
Purchasing & Events ManagerTEST STEAK LIKE A PRO
The more a steak is cooked, the firmer
it feels when you press it. Compare it to
your palm below your thumb: When your
hand is relaxed, that part is squishy—
that’s how a rare steak feels. When you
make a loose fist, it’s firmer, like medium
meat, and a tight fist is firm, like well-
done meat. Practice with the steak on
page 76. Check it with your hand, then
take the temperature right away: Rare is
120 ̊to 130 ̊, medium is 135 ̊ to 145 ̊
and well-done is 155 ̊ and up.UPGRADE YOUR TUNA
We always keep canned tuna in our
test kitchen pantry, but fresh tuna is a
special treat. It’s buttery and rich, so
a little goes a long way—one pound
is plenty for four people. To cook it,
heat your oil over high heat until it’s
shimmering. Add the tuna and sear until
a golden crust forms on the outside but
the inside is still pink, about 2 minutes
per side. Try it in the recipe on page 75!LET’S HEAR IT FOR PICKLES!
“I created the soup on page 78 for pickle
people like me: I stirred in a serious dose
of chopped pickles and
brine, so it’s extra tangy
and delicious! Keep a jar of
pickles around so you can
give dishes like this a boost
of flavor.”
JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 83
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