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Which comes first when mashing potatoes---the butter or the milk? What grade and grind of meat makes the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the most tender muffins, should you use buttermilk, yogurt, or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one? Most of us don't have time to figure out the answers to questions like these. We need somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, the food columnist of USA Weekend Magazine, does just that. Painstakingly conducting test after test, Anderson arrives at only the best recipe and frequently the most convenient and sensible one. The Perfect Recipe includes more than 150 recipes in all, with dozens of step-by-step illustrations of techniques, comparisons of products, and useful tips.
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