People ask me questions about our recipes all the time. It goes with the territory of editing all those delicious words—and sampling the Tested-Till-Perfect breakfasts, lunches, dinners, snacks and desserts that Canadian Living's food specialists create. (Thanks, gals!) Yum. Crispy Artichokes With Lemon Herb Dip from our Hanukkah story in the November 2013 issue of the magazine. I loved tasting this one during testing. One of my relatives, who shall remain nameless (you know who you are), has asked a lot of really excellent questions over the years. They seem like very simple queries, but they highlight the assumptions The Canadian Living Test Kitchen makes when developing and testing recipes. Some food for thought:
- When you call for an egg, what size is it? Can I use any size?
- When you say "milk," how much fat should be in it? Can I just use the skim that's already in my fridge?
- Should I preheat my oven?
- What rack should I bake my cookies on?
Tell me: Did you realize egg size mattered so much in some recipes?