CookwareAsked Sep 21, 2020 by Hana F.
The Southwest Asian Style Mushroom Omlete calls for:
Don't use a conventional skillet. A nonstick pan is key to allow the omelet to easily slide out. Also, make sure the skillet, including its handle, is oven-safe, as the omelet finishes cooking in the oven at 400°F.
Do you know which type of pan he is referring to? I always thought non-stick shouldn't go into the oven. I'm in the market for some new pans.
Answered by Lynn Clark
Hi Hana - You can definitely put a nonstick skillet in the oven! You just need to make sure the handle of your skillet is oven safe - by that we mean that it has a stainless steel or silicone handle. A nonstick skillet should not be used over very high heat or under the broiler, however. Best, Lynn C.
Read MoreAsked Jun 02, 2020 by Susan T.
I have two, inherited from my Mom. They are not enameled. Other than deep frying, what are these good for? I’m not able to eat much carbs these days.
Answered by Lynn Clark
Hi Susan - a cast iron Dutch oven is basically the original Dutch oven. With proper care, they are sturdy, durable, heat evenly, and can last for generations. Just like the enameled version, cast iron Dutch ovens can be used to cook just about anything and everything on the stovetop and in the oven. And because they lack a painted coating, these pots fare much better on grills and over an open flame. All the same rules that apply to cast iron skillets also apply to cast iron Dutch ovens. This means cast iron Dutch ovens should be seasoned before they’re put to work, which pays off in the form of a nonstick surface over the inside of the pot. These pots require some extra attention when cleaning (no soap!), and are more prone to rust. For our technique on seasoning cast iron, please see this post by Christopher Kimball. Best, Lynn C.
Read MoreAsked May 16, 2020 by Jim S.
How hot can you safely go above the smoke point of the oil you are using to season? The Milk Street wok seasoning method has me thinking it's fine to go a bit above. I'm wondering if I've overheated mine, particularly dry or with a very thin coating of oil.
I've only recently started using a carbon steel pan, and it's done well with eggs not sticking. I tried frying a burger last night and a lot of the seasoning came off during cleaning, which was just hot water and a soft oxo silicone spatula for scraping (I have not tried the Milk Street seasoning approach yet). After that, whether drying or oiling, even after wiping out most of the oil, the paper towel looked like it had rubbed a charred log, with a fine dusty looking coating. I've had that happen before after more stuck-on cleaning, and I think years ago seasoning a cast iron pan. Will too much preheating without oil cause this, or maybe the over getting too hot when I've oven-seasoned? I seasoned with grapeseed oil and was shooting for 25 deg over smoke point, but while the oven was set for 425, I would not be surprised if it went up as high as 500 for brief amounts of time. I have an undersized electric coil stove, not gas, so I've seasoned in the oven. I will start the spot seasoning your article discusses though.
Answered by Lynn Clark
Hi Jim - First, it's not unusual to see some dark residue when you wipe a seasoned carbon steel or cast iron skillet with a paper towel. I don't think it's the heat of the oven however I think Christopher Kimball would probably argue it's your seasoning method. See here for his recommendations on seasoning and cleaning carbon steel. Best, Lynn C.
Read MoreAsked May 08, 2020 by Mark R.
I’m replacing my collection of saucepans and non stick skillets. Old, worn, and bargain brands. What’s considered a ‘good” set of sauce pans and skillets? Sizes, clad and non stick. Willing to spend a reasonable amount but not looking for top end. I have several cast iron and carbon steel skillets and a decent combination of enameled cast iron Dutch ovens. Thanks
Answered by Lynn Clark
Hi Mark - I recommend stainless steel for saucepans. A medium saucepan and maybe a small saucepan are usually all you'll need. For skillets, you should be able to do 90% of what you want to do in cast iron or carbon steel assuming you have different sizes. If you still want to purchase additional skillets, I'd recommend stainless steel for a 12-inch and an inexpensive nonstick 10-inch. There's no point in buying a pricey nonstick skillet since the coatings will all wear at about the same rate and you will likely need to replace if long before the cheap pan wears out. Our Milk Street Store usually carries Christopher Kimball by Regalware 5-ply stainless-steel cookware. We are currently out of stock, but expecting new product very soon! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Elaine T.
So many grilling recipes, but I have no grill. What can I do to substitute another cooking method?
Thanks!
Answered by Lynn Clark
Hi Elaine - is there a particular recipe you're interested in? Each recipe is different and will likely require different instructions. I'd be happy to give you some guidance if there's one you'd love to make! Best, Lynn C.
Read MoreAsked Apr 14, 2020 by Ramona B.
I watched the episode on cooking from Oaxaca and was very disappointed to see the "reinterpretation" of the green sauce was nothing, nothing like what was offered up in the episode. As a very experienced Mexican cook I can tell you that the blender is most important tool in the Mexican kitchen. The food processor is efficient for other tasks but for blending a smooth red or green chile sauce it simply doesn't measure up.
Answered by Lynn Clark
Hi Ramona - I'm so sorry you were disappointed! I'm not 100% sure which recipe you are referring to - is it our Green Enchiladas with Chicken and Cheese? Sometimes during development a recipe can go through several iterations before the recipe is complete. It may start in one place and end up, weeks later, in a completely different place. I don't know exactly why we chose to use a food processor here instead of a blender, but I do know that our recipe developers are very conscientious about authenticity and really think (and rethink...and rethink) equipment and ingredient choices to develop the best-tasting and easiest version of recipes that Chris brings back from his travels, while also staying true to the original. It's possible that, in this case, we chose a food processor because it made the most sense at one time in the recipe development. That being said, I think you absolutely could make the green sauce in a good-quality blender. We'd love to hear how is goes if you do! Thanks for watching the show! Best, Lynn C.
Read MoreAsked Apr 14, 2020 by Andrew Y.
Does anyone know the brand / model of the food processor used in milkstreet tv kitchens? thanks!
Answered by Lynn Clark
Hi Andrew - Depending on which season, we have used both Kitchenaid and Breville food processors on the show. Not sure of the model and I can't check since we aren't allowed to be in the kitchen right now, but definitely one of the larger ones. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 10, 2020 by Rashawnda K.
I have a pressure canner, can I use it as a pressure cooker as well? Will it mess it up in any way?
Answered by Lynn Clark
Hi Rashawnda - Here is an informative article that explains what you can and can't do in a pressure canner. In general, the answer is "yes," but you should check the manual or brand of canner you have to determine which foods they do not recommend cooking in your particular machine. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 08, 2020 by Elizabeth G.
I have searched long and hard for the kind of pan that leaves little round bumps that used to be standard on the bottom of rye bread loaves. Any suggestions please?
Answered by April Dodd
Elizabeth - sorry for the delay getting back to you on this! The best option we can find is this one; is that what you're looking for? https://www.webstaurantstore.com/chicago-metallic-glazed-47125-customizable-3-pan-rye-bread-miche-pan-set/32647125.html
Read MoreAsked Apr 07, 2020 by Teresa N.
Is there a way to know when the oven rack should be in the lowest position and when it needs to be moved up in the oven? I've had several people suggest that baking should never happen om the lowest level. Is this accurate?
Answered by April Dodd
Good question, Teresa. In our recipes, we generally indicate the recommended rack position; for most things, the middle rack is the safest bet to account for the idiosyncrasies of different ovens. There's no hard and fast rule for which rack is best for baking, so unfortunately the answer here is that you should do what works best in your oven. If your baked goods are consistently getting scorched on top, try moving them down; if the tops are pale and jiggly but the bottom edges are crusty, try moving the rack up. Though we don't write our baking recipes for convection, using that setting can also be a good way to normalize the temperature in the oven, though you should decrease the temperature by 25°F and start checking the doneness about 80% of the way through the recommended bake time. - April D.
Read More 
