Otter
Sous Chef
I swear Cook's Illustrated is psychic. Almost every time I'm thinking of trying a recipe, their magazine arrives, and there it is. A few months ago, it was brining, and they had a large brining issue. Their magazine arrived yesterday and they had an article on Teriyaki Chicken. I date everything I put in the freezer, and I had some chicken thighs that had seniority, so I had decided to use them up. Not wanting anything remotely tasting like turkey, I had decided to do Teriyaki. I've done Teriyaki many times, but am always looking to do it better. Anyway, they rated Teriyaki sauces, and the one I use - Kikkoman, fell into the Not Recommended category. What Teriyaki sauce do you like, and are they any cooking methods you have found to produce the best product?