To be fair, America’s Test Kitchen is a treasure of cooking information, I really like their cookbooks because they explain “why” for their recipes from a technical standpoint, which helps to understand substitutions where necessary. Plus they explain all the testing they did on variations and results, which helps troubleshoot my own dishes. The Cook’s Illustrated Meat Book may as well be named the Meat Bible (for the home cook).
The streaming TV channel is also good at giving you the exact measurements missing from the online stuff, absolutely agreed. They’re just super aggressive with the paywall.
The Americans have really good versions of the recipe, but they bill you to see it.
No, not kidding. Want the recipe? Pay up!!
https://www.americastestkitchen.com/recipes/14179-cacio-e-pepe-for-two
Free version shows you the technique, but no measurements. Toast the peppercorns and grind by hand. How much? Yeah good luck!
Mix some pasta water with the cheese to turn it into a sauce, again, how much water? How much cheese? Pay up for the recipe, bitches!
https://www.americastestkitchen.com/articles/8536-how-to-make-cacio-e-pepe
Video version from a different site (but the founder of the previous site):
https://youtu.be/nS0Jx83HS8g
To be fair, America’s Test Kitchen is a treasure of cooking information, I really like their cookbooks because they explain “why” for their recipes from a technical standpoint, which helps to understand substitutions where necessary. Plus they explain all the testing they did on variations and results, which helps troubleshoot my own dishes. The Cook’s Illustrated Meat Book may as well be named the Meat Bible (for the home cook).
The streaming TV channel is also good at giving you the exact measurements missing from the online stuff, absolutely agreed. They’re just super aggressive with the paywall.
Buy the cookbooks, ignore the subscription BS.