Amy Wisniewski's Profile

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CHOW Reviews: Omega Mega Mouth Juicer (BMJ330)

Dec 27, 2013
Amy Wisniewski in Cookware

CHOW Reviews: Chef’n PinPair 2-in-1 Rolling Pin

Nov 27, 2013
Amy Wisniewski in Cookware

CHOW Reviews: Silpat Nonstick Baking Mat, U.S. Half Size

Nov 25, 2013
Amy Wisniewski in Cookware

Jellied Cranberry Sauce

Here's a recipe I made a while back. It's meant to mimic the texture of jellied cranberry sauce from the can. I'm not sure about the ratio of Truvia to gelatin, you may have to dig around to see if other folks have tried it.
http://www.chow.com/recipes/30193-jel...

Nov 25, 2013
Amy Wisniewski in Home Cooking

CHOW Reviews: Dreamfarm Garject Garlic Press

Nov 22, 2013
Amy Wisniewski in Cookware

Strawberry-Rhubarb Pie with Sour Cream Crust

hi bellywizard, hmmm, I never had that problem with the crust but I can think of 2 reasons why it may have happened - 1, trying to roll out cold dough will cause it to be crumbly, maybe it needed to warm up just a touch more than 30 mins. 2, the CHOW Test Kitchen used the "scoop and sweep" method for measuring flour, so it's possible you may have measured more flour than intended if you scoop using a different method. Hope that helps a little!
Amy Wisniewski, CHOW Test Kitchen

Nov 11, 2013
Amy Wisniewski in Recipes

Easy Slow Cooker BBQ Beef Brisket

Hey everyone, this photo is 100% authentic. I made this brisket in the slow cooker - definitely no grills involved! That would be cheating ;)
And as kenyabob suggests, the rub does have a hand in making some of the exposed meat dark in color.
Amy Wisniewski, CHOW Test Kitchen

Nov 11, 2013
Amy Wisniewski in Recipes
1

German Chocolate Cake

DutchBaker and breeb, When we tested this recipe we baked the cake in a glass dish so the timing may be a bit different for a metal pan.
Amy Wisniewski, CHOW Test Kitchen

Nov 07, 2013
Amy Wisniewski in Recipes

CHOW Reviews: Tumbleweed Deep Dish Chicken Cooker

Nov 01, 2013
Amy Wisniewski in Cookware

CHOW Reviews: Microplane Classic Spice Grater

Oct 31, 2013
Amy Wisniewski in Cookware

Wow, Did I Ever Screw Up...HELP!

Hi sandylc, I've had the same moment you're having more than once! aggh! But with any luck when they cool they will pull away from the sides of the pan a bit - just don't try to wrestle them out when they're hot because they are fragile when hot. Also, you mentioned it was a yeasted dough? I think you will have better luck because your bread sounds like it will be on the heartier side and can take a little banging. If it doesn't pop out easily, make sure to run a knife around the perimeter. Then try to turn it out again. If it's still stuck, I take a rubber spatula and try to curve it in under the bottoms. Good luck!

Oct 22, 2013
Amy Wisniewski in Home Cooking
1

CHOW Reviews: KitchenAid Gourmet Distinctions Stainless Steel Roaster

Oct 14, 2013
Amy Wisniewski in Cookware

CHOW Reviews: Emile Henry 9-Inch Pie Dish

Oct 11, 2013
Amy Wisniewski in Cookware

Vegan Lasagna

kelmeca, you are absolutely right- it's not a one-pot dish! We've removed that from the description.
Thanks!
Amy Wisniewski, CHOW Test Kitchen

Oct 09, 2013
Amy Wisniewski in Recipes

CHOW Reviews: Simply Calphalon Ceramic Nonstick 8-Inch and 10-Inch Omelet Pan Set

Good, glad to clear up some questions! And as far as longevity, it is hard to say. Depending on how often one uses a product, how one cares for it, stores it, etc. it may last one person longer than the next. But in my own personal experience, I've personally used plenty of nonstick pans ranging from $10 to $80 dollars, and at the end of the day, this one did a really good job!

Oct 08, 2013
Amy Wisniewski in Cookware

CHOW Reviews: Simply Calphalon Ceramic Nonstick 8-Inch and 10-Inch Omelet Pan Set

Hi Sirrith, here are a few reasons we gave this pan a better score than the GreenPan. First, the price. For the 2 pans it costs less than the single GreenPan, and it performed slightly better. Most notably, the Calphalon really needs no fat at all to be nonstick, and the GreenPan needs a little help - when I fried an egg in the GreenPan sans fat, it stuck like crazy. Also, these pans are sold as omelet pans specifically, but do much more- they made excellent omelets, in addition to successfully browning potatoes, searing fish, handling very cheesy scrambled eggs, and fried eggs with no problem. The handles stayed cooler on this pan compared to the GreenPan, and was a little easier to flip eggs given it's lighter heft (for the 10'') at 1 LB, 11oz compared to GreenPan's 2LB, 11oz. It also has sloping, rather than straight sides, unlike the GreenPan, which made tossing veggies easy, especially if you don't have a wooden or nylon utensil handy. This pan performed all tests well (not just eggs) compared to the GreenPan, though a good pan, had more limitations. Bottom line, they both are good nonstick pans, but this nonstick does it all, costs less for 2, is a bit easier to handle, and most importantly, has a better nonstick surface. Let me know if you have any more questions!
Amy Wisniewski, CHOW Test Kitchen

Oct 08, 2013
Amy Wisniewski in Cookware
1

CHOW Reviews: Simply Calphalon Ceramic Nonstick 8-Inch and 10-Inch Omelet Pan Set

Oct 02, 2013
Amy Wisniewski in Cookware

The Flying Fig

Hey all, we recently took a new photograph of this cocktail because the previous photo did not do this drink justice! As durhamois mentioned, it is indeed the rosy pink color you see above.
Cheers!
Amy Wisniewski, CHOW Test Kitchen/Food Editor

Sep 27, 2013
Amy Wisniewski in Recipes

Rich Chocolate Ice Cream

Hi kdavis5890, luckily no fingers were harmed making this ice cream! The method described here is a pretty common technique for making this type of custardy ice cream. To address your concerns, each time we've made this recipe, there was plenty of ice to cool down the ice cream base, if you use "finely chopped chocolate" it melts perfectly into the hot cream mixture, the strainer is for catching any bits of overcooked egg in step 5 (not chocolate bits), a hand whisk is a better tool to use for this method than a stand mixer which is too clumsy, the 3/4 of chocolate mixture is still in the saucepan and both mixtures are reunited in step 4, you are making custard, not candy, so the exact measurements a candy thermometer offers are not necessary, and 3/4 cup of sugar plus the sweetness of the semi-sweet chocolate makes this ice cream just sweet enough without giving us a tooth ache. Hope that covers it all!
Amy Wisniewski, CHOW Test Kitchen/Food Editor

Sep 27, 2013
Amy Wisniewski in Recipes

Chow Recipes that Receive Lots of Negative Reviews

Hi almond tree, here in the CHOW Test Kitchen we do revisit recipes often and update them either to photograph them, or as you mentioned, when there are questionable reviews. We don't discard recipes, but have done revisions on recipes that had major problems.
In this recipe's case, there are really only 2 negative reviews, 1 person had an odd outcome, and 1 really liked it. If the CHOW Test Kitchen team (3 people) had time, we'd retest and update everything with a bad review!
But do know, we definitely take into consideration all of the comments and reviews on each recipe, so keep posting!
Amy Wisniewski, CHOW Test Kitchen/Food Editor

Sep 03, 2013
Amy Wisniewski in Site Talk

Béarnaise Sauce

hi kimmylw, this is actually a pretty standard preparation of this sauce. Though you remove the shallots, tarragon stems, and crushed peppercorn solids, they have been simmered into the reduction and their flavors intensified which is the essence of the sauce. You also want to remove them so you don't munch on stems and big ol' chunks of peppercorns. Fresh tarragon leaves are stirred in at the end, too.
Amy Wisniewski, CHOW Test Kitchen

Aug 06, 2013
Amy Wisniewski in Recipes

Sautéed Calamari with Parsley and Garlic

Hey GIGI1967, though the recipe is adapted from the Brombergs and Melissa Clark, the photo is indeed CHOW's original photography. The CHOW Test Kitchen team, tests, prepares, and styles all of the food for our recipes (original and adapted) and our in-house photographer, Chris Rochelle, shoots all of the recipe photos here at CHOW headquarters.

Thanks for letting us know another website posted our photo!

Amy Wisniewski, CHOW Food Editor/CHOW Test Kitchen

Jul 29, 2013
Amy Wisniewski in Recipes

Peach Bellini

Hi rkscher! We love a Spritz here at CHOW! Though not your specific quantities, here's one we've been enjoying for several years now-
http://www.chow.com/recipes/10891-spritz
Amy CHOW Test Kitchen

Jul 16, 2013
Amy Wisniewski in Recipes

Easy BBQ Baby Back Pork Ribs

travelbyrecipes, we tested these ribs many times in the CHOW Test Kitchen and each time tasters thought the salt was spot-on. We do use Diamond Crystal kosher, not Morton's, so that might be a consideration to keep in mind. Also, we always make sure to use meat products that are not injected with any saline solutions which can result in very salty results.
Amy Wisniewski, CHOW Test Kitchen

Jun 24, 2013
Amy Wisniewski in Recipes

Easy Blender Hollandaise Sauce

Bob3443, are you perhaps thinking of Bearnaise sauce?
http://www.chow.com/recipes/29303-bea...

Amy CHOW Test Kitchen

Mar 26, 2013
Amy Wisniewski in Recipes

The CHOW Test Kitchen: Here to answer all your holiday cooking questions!

Order a smoked, ready-to-eat or fully cooked, bone-in ham from a butcher. Since the ham is center stage, make sure it’s of the highest quality. Depending on how many people you are feeding you can order a whole ham that includes both the shank and butt end and can weigh anywhere from 10 to 20 pounds. Or you can go with just half of the ham that is either a butt or shank end. The butt comes from the upper end of the leg, is meatier (and fattier), and has the hip and pelvic bone still in there making it a little harder to slice. The shank comes from the lower cut of the leg. It will tend to have less fat, taste a little sweeter, and only the one leg bone for easier carving. Both are delicious and will work for most ham recipes. Here are a couple of recipes we developed here in the CHOW Test Kitchen along with some sides we like with ham.

http://www.chow.com/recipes/13715-hon...
http://www.chow.com/recipes/29129-hol...
http://www.chow.com/recipes/30530-col...
http://www.chow.com/recipes/30515-sca...
http://www.chow.com/recipes/30494-cor...
http://www.chow.com/recipes/30511-but...
http://www.chow.com/recipes/29121-cla...
http://www.chow.com/recipes/29541-roa...
http://www.chow.com/recipes/30194-mas...

Amy, CHOW Test Kitchen

Dec 05, 2012
Amy Wisniewski in Home Cooking

Help with the CHOW Pumpkin Cookies please!

Hey don't sweat it too much for this particular recipe. We just say "not nonfat" here because it is less flavorful and thinner than milk with more fat — it won't wreck the recipe like it may if you were actually going to bake it in a cake or pastry. Your glaze will be just fine, and if you happen to have cream you could use that, too.
Amy, CHOW Test Kitchen

Nov 21, 2012
Amy Wisniewski in Home Cooking

Roasted Butternut Squash and Pears

Hi guys, we thought you both had a good point there about the salt, so we've lowered it to 2 teaspoons.
Thanks for the feedback!
Amy, CHOW

Nov 13, 2012
Amy Wisniewski in Recipes

Too much ground deer italian sausage...what can I prepare with it for a crowd?

Hey ashby, these would be good because the Italian seasoning part is already done! You could cook the onions and peppers and even form the patties ahead of time and then just cook the patties on the grill just like cheese burgers.
http://www.chow.com/recipes/30251-ita...

Amy, CHOW Test Kitchen

Jun 04, 2012
Amy Wisniewski in Home Cooking

Savory Rubarb Recipes?

Here's a pretty easy dish with chicken and rhubarb that I developed a couple of years ago.
http://www.chow.com/recipes/28384-rhu...

Amy, CHOW Test Kitchen

May 22, 2012
Amy Wisniewski in Home Cooking