The Contests
Preview of Next Week's (Special) Themes
In case you missed it, back in the fall the food surgeons at Cook's Illustrated challenged young and scrappy food52 to a recipe duel. At the heart of their provocation was the question of whose methodology creates better recipes: theirs (rigorous, scientific recipe testing by professionals) or ours (crowd-sourcing and curating, a celebration of individual cooks' voices). After months of negotiations we've reached consensus (sort of) and are plowing ahead with a contest. Here's how it will work: we'll proceed with our regular contest schedule -- naming two themes and coming up with winning recipes. These winners will then face off with Cook's Illustrated's thoroughly tested recipes. The dueling recipes will be posted on Slate and put to a public vote sometime in May.
The winner will take home fame and glory, and hopefully everyone will be enriched by the conversation about recipe creation. As always, we have full confidence in your ingenuity, cooking abilities, voice and clarity. So let the games begin!
And the themes are .... (drumroll).....
Roasted Pork Shoulder
You can use a boneless or bone-in cut, and picnic or Boston butt. You can brine it, marinate it, or finish it with a sauce. You can season it with rosemary or lard it with garlic. Just make sure you cook it in the oven -- and let us in on the details of your best technique.
Chewy Sugar Cookies
It doesn't matter what flavors you use or how you get from flour and sugar to baked treat, just make sure your cookies are good and chewy! We'd love to know all your tips and secrets that lead to an exceptional cookie.
Sign up now and get $10 when we open.
Comments (84)
about 3 years ago katehill
I'm throwing in the French PIG's smothered onion, prune and armagnac pork shoulder I roasted last week for recipe testing. hard to beat great artisan produced French pork!
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Iowa pigs from La Quercia might argue. "Dez your pig baht?"
about 3 years ago thirschfeld
I don't usually think of sugar cookies as chewy but it depends on what you call a sugar cookie. I think of snickerdoodles as chewy but I wouldn't put them in the category of sugar cookie either. Never the less I have created one and both daughters love them so it really doesn't matter we will make them again.
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Okay, I've now blogged the throw down at http://eggsinpurgatory... Feel free to comment there too.
about 3 years ago Amyrinco
What a wonderful challenge!!!! I love both food52 and Cook's Illustrated and am staying neutral. Hoping to make each of the 4 recipes to judge fairly.
about 3 years ago amanda
Amanda is a co-founder of Food52.
Sounds like a good plan to us!
about 3 years ago coffeefoodwritergirl
Just read all the comments here and this is such a WONDERFUL inspiring group. So glad to be a part of it! Can't wait to see what everyone comes up with. How great!
about 3 years ago Sandy Smith
It's on!!!
about 3 years ago Lizthechef
And don't smile too much - take everything very, very seriously...
about 3 years ago thirschfeld
I have been rumaging for my bowtie. I thought it might give me the proper perspective.
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Make sure you put enough starch in your apron.
about 3 years ago Brenna
I wonder if it's appropriate to wear a lab coat for this week's contest, rather than my usual apron. Will I instantly become a proper kitchen scientist and formulate an unstoppable recipe guided by my usual efforts? I am willing to put this to the test.
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Only if you want to be a lab rat.
about 3 years ago Brenna
That's silly, pierino. Rats don't wear coats.
about 3 years ago NakedBeet
Does the pork shoulder have to stay whole when it's done or can it be shredded?
about 3 years ago amanda
Amanda is a co-founder of Food52.
Yes, it can be shredded.
about 3 years ago spiced nuts
Well, shredded pork is an entirely different beast from roasted pork shoulder. One eludes to barbecue while the other could be interpreted as something that has a crispy fat cap and sliceable meat. I think you should be more clear what the goal is.
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
"crispy fat cap" is exactly where I'll be going. I've got my picnic shoulder ready to go.
about 3 years ago amanda
Amanda is a co-founder of Food52.
Spiced Nuts, we're thinking about this and will be back in touch later today.
about 3 years ago amanda
Amanda is a co-founder of Food52.
Spiced Nuts, we think shredding is ok because it's just the way you serve the meat. If you roast the meat in such a way that it can be shredded, then great.
about 3 years ago TheWimpyVegetarian
How fun this will be this week! We've got a lot of Food52 talent on our side of the stove (or oven, as the case may be) and I'm looking forward to seeing what everyone comes up with. This is just the ticket to get everyone's creativity bubbling. No question in my mind which team will win! You guys really know how to keep life exciting.
about 3 years ago Kayb
I am a Southerner. We learn to cook pork shoulder before we start kindergarten. If we were allowed use of a grill/barbecue pit, I could guarantee you a win for Food 52. But I've got a few good ones for the oven as well. (However, I am not a big cookie baker, so y'all are on your own there.)
about 3 years ago amanda
Amanda is a co-founder of Food52.
Great!
about 3 years ago Tlo7
I can't wait to add my pork picnic recipe! This should be fun.
about 3 years ago amanda
Amanda is a co-founder of Food52.
Looking forward to it!
about 3 years ago dymnyno
I don't usually use real fatty cuts of meat...is a pork loin roast legal?
about 3 years ago merrill
Merrill is a co-founder of Food52.
Sorry, pork shoulder was the settled-upon cut for the contest. We're trying to keep the playing field as level as possible.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Here's more background on CK's original challenge: http://christopherkimball...
Keep in mind, this is all in good fun. Let's all play nice with the other kids. (tho I can't help myself from channeling my inner Ray Liotta.)
about 3 years ago NakedBeet
Wow, what a thread!
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Well, it makes clear that what is "best" depends on your perspective. Some people like and need utterly fool-proof recipes. Others (most of us here, I would surmise) (i) are going to fiddle with the recipe one way or another anyway, (ii) realize that there are a lot of variables (oven performance, (ii) amount of moisture in certain dry ingredients, etc.) that test kitchens can't account for so we rely on our judgment, experience and common sense, and (iii) value creativity that produces interesting and delicious results over technical perfection. I wonder then if this ultimately will be a battle to be won by the camp with the largest posse. ;o)
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
I'm totally on AntoniaJames' team here. Preaching to the choir. There is no such thing as a fool proof home kitchen recipe. You have to understand what you are trying to do and what the end result should be, and how you are going to fix it if it doesn't go right. There are so many variables that can change things: is your oven calibrated exactly to the same temp as mine? It could be off by 25˚. How sharp is your knife? How fresh are your ingredients? Are you buying "fresh" fish from a chain supermarket? All of this factors in. Where would Christopher Kimball purchase his fresh sardines?
about 3 years ago NakedBeet
I think it's safe to assume like you, Antonia and Pierino say, the people on this board are into creative altering. Experience gives you perfection, maybe! And I tweak and nerd out on my recipes all the time, but taste is always subjective. I love the idea behind Cook's magazine and enjoy browsing through issues from time to time, but I'm inspired to cook by many different things, not least of which this board and the hugely creative talent on here. Not being a k-a, just speaking the truth. Life would be pretty boring if all it came down to was a matter of oven degrees. Sometimes mistakes reveal deliciousness.
about 3 years ago KelseyTheNaptimeChef
Did someone say cookies? I'm in! I think between Sarah's gorgeous photos and @fineartdaily's watercolors we've got them in the art department, too.
almost 3 years ago fineartdaily
Hello, KelseyTheNaptimeChef,
Thanks so much for your kind words!
Yours,
Fineartdaily (Jean!)
about 3 years ago dymnyno
Team!! Remember that Google is your friend...be sure and google cook.com to what those guys have been up to in the past. You will be amazed and inspired at their website.
about 3 years ago Aliwaks
Bring it! OOH can we have a logo contest for the T-shirt??? Can think of anything clever right now but I'm sure someone will.
about 3 years ago Aliwaks
Haven't quite figure out if I should roast pork during passover???? Hmm Pork yes, cookies no, my Bubbe would understand.
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
This is VERY cool, we are definitly gonna open up a can o' whup-ass on CI! Can I say whup-ass here?
about 3 years ago amanda
Amanda is a co-founder of Food52.
I think we address "whup-ass" in item 759 of our Terms of Service.
about 3 years ago ENunn
Cooks Illustrated!
You're Fated
To Lose to Food52
Whoo whoo!
about 3 years ago shayma
awww, I cant participate- I dont eat pork and am rubbish at making biscuits (cookies) :( but I wish everyone all the best and look forward to seeing the outcome- so exciting- Go Food52 girls and boys! I ain't rootin' for ya' Cook's Illustrated (as much as I love ya')!
about 3 years ago amanda
Amanda is a co-founder of Food52.
You can participate by voting! :)
about 3 years ago lechef
How technical are we going to get about what's a "roast" and what's a "braise"? If my dutch oven is half full of liquid, and is in the oven the entire time, is that still a roast? Am I thinking about this too much?
about 3 years ago lastnightsdinner
I was curious about this as well...
about 3 years ago merrill
Merrill is a co-founder of Food52.
I think CI's recipe will be more of a roast than a braise, and we're trying to make this an even(ish) face off -- hope that helps!
about 3 years ago spiced nuts
If the pork is sitting in liquid, that's a braise.
about 3 years ago amanda
Amanda is a co-founder of Food52.
A braise usually means immersed in liquid.
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Roast means dry heat. Even if you have but a small amount of liquid in the pot, if the lid is on, you are steaming it, whether or not it is technically a braise. I.e., lid on = not roasting. ;o)
about 3 years ago amanda
Amanda is a co-founder of Food52.
Roasting is primarily dry heat but if you're doing things that enhance the moisture -- dry brining, cooking it part of the time covered, finishing it uncovered -- that seems fair (that's what people do every year when they "roast" turkey for Thanksgiving). We're counting on people to come up with a technique for roasting that produces the best, crisp, moist, and flavorful pork shoulder -- and we have full confidence in you!
about 3 years ago thirschfeld
Can we sear it on the stove top in the same pot that is going to go into the oven or does it all have to be done in the oven
about 3 years ago merrill
Merrill is a co-founder of Food52.
Searing should be fine.
about 3 years ago veronique
I subscribe to the online version of Cook's Illustrated and have made many of their recipes, but...I'm rooting big time for Food52 and will submit recipes for both chewy cookie and pork shoulder. Great publicity for Food52. Kudos to whoever set this one up!
about 3 years ago CatherineTornow
Pork shoulder means some crispy chicharon is in order! I can't wait to see (taste) the magic that comes out of both teams.
about 3 years ago monkeymom
Are we going up against their already developed recipes? Or are they developing 'new' recipes to go up against ours?
about 3 years ago amanda
Amanda is a co-founder of Food52.
Their recipes are in different stages of development right now. The pork is done, but the cookies have a few more weeks to go.
about 3 years ago monkeymom
So, will it be possible for us to include information from our users on the winning recipes that goes up against CI? One of our strengths is that we are suppose to be a 'wiki' - can some of our potential individual adjustments or comments on these recipes be submitted along with the recipe to show what exact ingredients we used and how we adjust things to fit our different kitchens? I'm thinking that our collective thinking and input should be evident in the final product through something more than the voting.
about 3 years ago amanda
Amanda is a co-founder of Food52.
That's a great question -- we need to think/discuss. Will let you know.
about 3 years ago BrooklynBridget
Gulp. Ok people, think!
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Does the lid have to be off the entire time the pork shoulder is in the oven?
about 3 years ago amanda
Amanda is a co-founder of Food52.
No.
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
How do you draw the line between a braise and a roast? A recipe in which the lid is on, even if the pot is in the oven, for nearly all (or all) of the time that the meat cooks, is not a roast, right? Thanks. ;o)
about 3 years ago TwiceCharmed
Can we submit more then one??
about 3 years ago amanda
Amanda is a co-founder of Food52.
Sure!
about 3 years ago Lizthechef
Such a team feeling - I find myself thinking about the top names and feeling reassured rather than competitive. Don't worry, though- I'm thinking and cooking Tuesday! This is what food52 is all about, in my opinion...
about 3 years ago amanda
Amanda is a co-founder of Food52.
Great -- we look forward to seeing what you come up with!
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Oh, this is going to be fun. I say -- "Bring it on."
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Good lord. More cookies? Are you looking for a plain cookie, or can we add things to it?
about 3 years ago amanda
Amanda is a co-founder of Food52.
You can add things, but it should be, at its core, a chewy sugar cookie.
about 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
My recipe is ready and standing by. Great fun!
about 3 years ago amanda
Amanda is a co-founder of Food52.
Excellent!
about 3 years ago gluttonforlife
Shoot--I'll be on vacation. Maybe I can post my super chewy Spicy Shorties from Turks & Caicos?!
about 3 years ago amanda
Amanda is a co-founder of Food52.
That works for us!
about 3 years ago Loves Food Loves to Eat
Can't wait to see what fun stuff the Food 52 gang comes up with to put those boring old Cook's recipes to shame! Go team =).
about 3 years ago amanda
Amanda is a co-founder of Food52.
Thanks!
about 3 years ago monkeymom
I LOVE pork shoulder! go food52!!!!
about 3 years ago amanda
Amanda is a co-founder of Food52.
We do, too!
about 3 years ago merrill
Merrill is a co-founder of Food52.
Woo-hoo!
about 3 years ago testkitchenette
Wow, what a challenge. I bet on the Food52 gang any day, hands down.
about 3 years ago amanda
Amanda is a co-founder of Food52.
Thank you.
about 3 years ago amanda
Amanda is a co-founder of Food52.
We're betting on them, too.
about 3 years ago merrill
Merrill is a co-founder of Food52.
Absolutely!
about 3 years ago Lizthechef
T-shirts, perhaps? ;) What an exciting idea and project!
about 3 years ago merrill
Merrill is a co-founder of Food52.
If you want to design them we're on board!
about 3 years ago NakedBeet
My bet's on Food52 home chefs! Do we need to come up with cheer, do a wave? ; )