Cookware

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.

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.

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.

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.

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.

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

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.

Answered by April Dodd

I checked in with Matt, our resident knife expert, about your question. He says that your nakiri should be fine to maintain like any of the other knives. Hone often on a steel to maintain its fine leading edge, and when it no longer will cut a piece of paper without snagging, then it's time to sharpen. It has an Asian-style blade angle, so aim for 17 degrees per side; if sharpening on a stone, that's about a quarter's thickness off the stone. Wash by hand and keep dry.

Answered by Lynn Clark

Hi Clifford - We love our mini whisks and Chris always loves to comment on us using them! We get ours at a restaurant supply store, but I found this set online that includes both a 5" and 7" mini whisk. We use both sizes on TV and in the kitchen when we develop recipes to mix together spices and small amounts of liquid. Enjoy! Best, Lynn C.

Answered by Lynn Clark

Hi Tracy - You're right - brining is unnecessary when cooking chicken sous vide. The chicken will come out juicy and moist and, as long as you season it well with salt and pepper, just as flavorful. In fact, the flavor will likely be more concentrated than brined chicken since the brine has a tendency to dilute the flavor. Kenji Lopez-Alt has a great article on Serious Eats on how to cook sous vide chicken breasts that I highly recommend. Best, Lynn C.