Cooking

Answered by Chris Kimball

The only thing I can think of is that if the garlic is still in the pan it will burn when you saute the eggplant. But if it is just the oil, I agree - just make sure that there are no bits and pieces of the sofrito left.

Answered by Matthew Card

Hi, Typically, a pan is wiped between batches to ensure nothing cooked is left in the pan that might burn if it were to be cooked longer. Aromatics, like garlic or onions, can burn and taste very acrid if overcooked Yes, everything is ultimately combined for caponata, but the best results come from perfectly cooking each element. That said, if your pan is perfectly clean between batches, I think you're probably safe to skip the step! Thanks, Matt C.

Answered by Whitney Kimball

Hi Sally! This is from our education director Rosie: If you’re feeding hungry people, I think simply doubling the recipe would be a great solution. Six hungry people will eat it all or leave just enough for you to have lunch the next day. If you’re worried about too many leftovers, I would still buy the ingredients for a double batch. Make the double batch up through the cooking the chicken, then portion off whatever you don’t think you will eat and freeze it, without adding the carrots, chilies, peas and basil. With the remaining portion in the pan – what you will serve that night – I would continue with the recipe using as much of the carrots, chilies, peas and basil as you like. It’s flexible. You can either pack it with extra vegetables, or reserve some of the veggies for a quick salad or vegetable stir-fry the next day. You will need to buy new vegetables for when you cook up the frozen portion -- to do that, just defrost the frozen portion and then continue with the recipe as written. Hope that helps!

Answered by Rosie Gill

Hi Robin - The short answer is yes! Here are a few tips: The Everything Pan is just shy of 2" tall and is 11" wide at the bottom, so there is plenty of volume for a deep-dish quiche. In fact, because it is so wide, you may find yourself needing more filling to get the height characteristic of a deep-dish quiche. You'll also need more dough to cover the larger surface area. I recommend doubling our crust recipe and freezing what you don't need. While the Everything Pan is already coated with vegetable oil, try greasing the sides and bottom with cooking spray or neutral oil to be sure that a tender quiche releases into nice slices. Last, our recipes calls for baking in a tart pan placed on a steel, but because the Everything Pan is cast iron, you don't need the steel for heat retention. Best, Rosie

Answered by Chris Kimball

Hi, This could be? Are you steaming or browning first? Both methods work, but we typically boil, then brown, the potstickers. Boil with a fair amount of oil, which will coat the dumplings well and lead to non-stick browning. And what sort of of pan are you using? We'd recommend a well-seasoned or cast iron pan. Also, don't move them until they are ready to release! Just like sauteing or grilling, you want to make sure a crust builds and will release.

Answered by Chris Kimball

Hi, First of all, apologies for the late response. Slipped through the cracks. And yes, the Thai grilled pork works well indoors under the broiler. Definitely make sure to use a broiler tray or a wire rack placed on a rimmed baking sheet for cooking. You want to make sure the liquid can drip off rather than pool around the meat. Timing is similar to grilling, though subject to peccadilloes of any broiler. Pay attention! With the sugar in the marinade, the meat can easily scorch. Another possible variation is in the cut of meat. If you can find pork neck, sometimes called pork collar, it's remarkably flavorful and juicy. In Thailand, it's typically made with the collar.

Answered by Chris Kimball

Hi, Apologies for the delay in responding. Have you tried covered on the stovetop? Create divots in the sauce with a ladle, plop the eggs in, and then cover. Make sure there's still sauce underneath the eggs too so that the white doesn't sit on the bottom of the pan and overcook. And cover the pan, which traps the steam, so the eggs cook faster. Shouldn't take more than 10 minutes when cooked in this fashion. Medium-low heat. Report back please!

Answered by Chris Kimball

Spatchcocking poultry takes an awkward, 3-dimensional shape and renders it 2 dimensional for faster, more efficient cooking. We think it's always a good idea. Adding aromatics to the cavity really doesn't impart much flavor to the bird--really just a bit of aroma as the herbs basically steam in the cavity's juices. Much better off making a quick herby sauce to pour over the cooked meat.

Answered by Lynn Clark

Hi Denise - We've found, in most cases, this is not necessary. The idea is that, by leaving meat out at room temperature, its internal temperature will rise and bring it closer to the final cooking temperature. This, it is said, will make the meat cook more evenly. However, in reality, the temperature barely rises in the 20 minutes - 1 hour that is typically recommended in recipes and has no impact on even cooking. Hope this helps! The Milk Street Cooking Team

Answered by Lynn Clark

Hi Kathy - I assume you bought the more modern "sweet" variety, not the bitter ones that require days of soaking to make them edible? If you aren't sure if you have the sweet variety, you will need to soak them for many days to If not prepared correctly, lupini beans are extremely bitter, indicative of toxicity, known as lupin poisoning. Lupin poisoning is relatively common with legumes high in alkaloids, like lupini beans, and can temporarily impair nervous system responsiveness and cause digestive discomfort. If you've got the sweet ones and soaked overnight or the bitter ones and ensured they are no longer bitter, you can use them as you would cannellini, borlotti, garbanzo, or in most white bean dishes. They actually have taste and texture that more closely resembles an edamame bean so feel free to use them in place of those too. These are a common bar snack in the Mediterranean and the Middle East when brined and/or pickled, which would be another great (and long-term) use for them if you've got too many. Once brined, you can toss them with olive oil, a little smoked paprika, fresh herbs, and a little lemon juice or wine vinegar for brightness. Hope that helps! The Milk Street Cooking Team