New Cookbook Has a Scan-It/Cook-It Feature Designed to Make Home Cooking Easierby Larry Cox on Oct. 29, 2012, under Uncategorized
America’s Favorite Food: 200 Recipes from the Country’s Best Magazines (Oxmoor House, $24.95)
This is a cookbook with a difference. The recipes, which have been developed by such trusted publications as Cooking Light, Southern Living, Real Simple, and Health, have a unique Scan-It/Cook-It feature. By scanning the illustrations of the dishes in this collection, readers can instantly access recipe-specific videos, professional tips and cooking guides via mobile or tablet devices without leaving the family kitchen. In other words, this cookbook is one of the most user-friendly I’ve tested.
The recipes are also identified as kid friendly, gluten-free and 30 minutes or less. In addition to a labeling guide, Scan-It/Cook-It instructions, nutritional information and metric equivalents, the dishes are grouped into ten chapters: Starters, Soups & Sandwiches, Poultry, Meats, Seafood, Meatless Mains, Pasta & Pizza, Sides & Salads, Desserts, and Breakfast and Brunch.
The recipes were selected from more than 65,000 developed by various publications. The 200 that are featured are the most-searched and highest-ranked at MyRecipes.com, Time, Inc.’s popular food and recipe Web site.
I tested two recipes from this cookbook. From the poultry section, I selected “Buttermilk Chicken Tenders” which were moist due in no small part to marinating the pieces in a buttermilk mixture. The second recipe was a batch of “Pumpkin Cheesecake Bars.” Both selections were tasty and fairly easy to prepare.
The format of this cookbook could be signs of the future.
BUTTERMILK CHICKEN TENDERS
Makes 6 servings, prep time 20 minutes, total time 1 hour, 35 minutes
½ c buttermilk
¾ tsp Tabasco sauce
1 1/3 lbs chicken tenders
¼ c all-purpose flour
2 tsp kosher salt
1/8 tsp cayenne pepper
2 Tbs water
2 cups bread crumbs
¾ c vegetable oil
Mix buttermilk and Tabasco in a resealable plastic bag. Add the chicken tenders and marinate for at least 1 hour. (I keep them in the bag overnight)
Preheat oven to 225F. In a shallow dish, mix flour, salt, and cayenne pepper. In a shallow bowl, beat together eggs with water. Place bread crumbs in a shallow dish. Line baking sheet with wax paper.
Remove chicken tenders from buttermilk, draining any access, and dredge individually in the flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet.
In a large skillet, heat ¼ cup vegetable oil over medium-high heat. When hot, add one-third of the chicken tenders and cook, turning until golden brown about 4 minutes. Transfer to baking sheet and keep warm. Wipe out pan and repeat cooking procedure in two more batches with remaining oil and tenders.
Cornflakes can be substituted for the bread crumbs.