Cookware

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.

Answered by Lynn Clark

Hi - Thanks for your question! Anodized cookware is simply aluminum cookware has gone through an electrochemical process that makes the material harder, more resistant to corrosion, and more durable making it easier and safer to use. The layer of aluminum oxide in anodized aluminum is not like paint or a coating but is completely fused into the base metal. This means that it cannot peel away or chip off. It's important to note here that this is for anodized aluminum cookware \not\ anodized aluminum *nonstick *cookware, which does have a coating. Therefore, I don't see why it wouldn't be safe to cook with despite its "vintage" status. Aluminum is a great conductor of heat and heats very evenly. Because stainless steel is a poor heat conductor, many manufacturers make tri-ply cookware with an inner layer of aluminum sandwiched between two layers of stainless steel. High-end manufacturers (such as All Clad) do this, not just on the bottom of the pan, but up the sides as well. This, as you can imagine, drives up the price. I'd say if you are happy with how your vintage Calphalon is performing, stick with it. It's probably as good as what's out there today in terms of heat conductivity and even cooking and a whole lot cheaper (and probably more lightweight to boot). Best, Lynn C.

Answered by Elizabeth Mindreau

Hi Divina - You can check out our line of carbon steel pans on our website: https://store.177milkstreet.com/

Answered by Elizabeth Mindreau

Hi Tim - A hand mixer is good for creaming ingredients like butter and sugar or whipping ingredients like eggs or heavy cream. It cannot be used to mix heavier ingredients like bread dough.

Answered by Lynn Clark

Hi Tim - You can generally use a hand mixer for most recipes that call for a stand mixer - cakes, cookies, etc. One exception would be when making and kneading yeast doughs. You can, however, do this by mixing the dough together with your hands or a wooden spoon and then kneading the dough by hand on the countertop. If you don't have a hand mixer, you can mix most cookie dough and cake batter by hand using a wooden spoon or whisk, depending on the thickness of the batter or dough. It just requires a little more elbow grease! Best, Lynn C.

Answered by Lynn Clark

Hi Emily - if you go to the link to this discussion: https://www.177milkstreet.com/discussion/discussion/comment/88#Comment\_88 you can find Chris's favorite method for seasoning carbon steel pans. Good luck! Best, Lynn C.