Making Scotch eggs in CHOW's test kitchen.
Working in a test kitchen seems like a dream come true, right? Cook, eat, and cook some more all day long. I've been lucky to have worked professionally in two high-volume, bustling test kitchens. I absolutely loved my times there, despite the constant stomachaches I would experience from tasting so much food (first lesson learned: graze, don't gorge!).
I've tested hundreds of recipes, both mine and from other recipe developers and chefs, over the past few years. Along the way, I've learned a lot about how good recipes are written!