Amy Wisniewski's Profile

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Grilled Eggplant Parmesan Salad

Jun 27, 2014
Amy Wisniewski in Recipes

Rustic Blueberry Tart

Jun 27, 2014
Amy Wisniewski in Recipes

Classic Strawberry Shortcake

Jun 27, 2014
Amy Wisniewski in Recipes

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

Easy Mocha Fudge

Nov 15, 2013
Amy Wisniewski in Recipes

Roasted, Herbed Beef Tenderloin

Nov 15, 2013
Amy Wisniewski in Recipes

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

Baked Ginger Sweet Potatoes

Oct 30, 2013
Amy Wisniewski in Recipes

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!

Apple-Cinnamon Waffles

Oct 22, 2013
Amy Wisniewski in Recipes

Make-Ahead Turkey Gravy

Oct 21, 2013
Amy Wisniewski in Recipes

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

Beefy Macaroni Casserole

Oct 03, 2013
Amy Wisniewski in Recipes

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
1

Spaghetti Squash Cakes

Sep 10, 2013
Amy Wisniewski in Recipes

Easy Chocolate Sheet Cake with Mocha Buttercream Frosting

Sep 09, 2013
Amy Wisniewski in Recipes