Egg Yolks and Custard

From America's Test Kitchen Season 3: Bistro Basics

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Steak au Poivre with Brandied Cream Sauce

Steak au Poivre with Brandied Cream Sauce

Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.

Egg Yolks and Custard

How do egg yolks thicken custard?

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Classic Creme Brulee

Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

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We tested a hardware-store propane torch against petite kitchen torches fueled by butane.

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