Brisket, kitchen tools and Test Kitchen notes on a working counter

THE TEST
KITCHEN

Nothing is final.

Recipes get tested. Methods get questioned. Assumptions get killed. Good. Better to find out here than after we open the doors.

Every recipe that will end up on our menu starts here. Some survive. Some don't. The ones that earn it move to The Menu. That's the whole point.

THE LAB

CURRENT WORK.

Real tests. Real photographs. Real changes of mind. The process is the point.

G&C Test Kitchen mea culpa after the first Northwoods Reuben testLATEST TEST
TEST #09 / SANDWICHESTESTING
DEMOGRAPHICS
  • 17.9 lb corned beef brisket
  • 1 mm sliced corned beef
  • house-made Thousand Island
09TEST
TESTINGRESULT
VIEW TEST →
RECENT TESTS
PERFECTED WISCONSIN CHEESE CURDS
TEST #08 / CHEESE CURDSPASS
DEMOGRAPHICS
  • white Wisconsin curds
  • craggy seasoned breading
  • clean, hot fry
08TEST
PASSRESULT
VIEW TEST →
CHEESE-CURD SAUCES
TEST #07 / SAUCESTESTING
DEMOGRAPHICS
  • 5 sauces
  • overnight rest
  • one tasting lineup
07TEST
TESTINGRESULT
VIEW TEST →
CHEESEHEAD GRILLED CHEESE
TEST #06 / SANDWICHPASS
DEMOGRAPHICS
  • 3/4-inch Japanese milk bread
  • low, controlled heat
  • Wisconsin cheese blend
06TEST
PASSRESULT
VIEW TEST →
OPEN THE TEST ARCHIVE →