CookwareAsked Jun 25, 2019 by Jason F.
When we bake or roast, we use temperatures to specify heat and assuming our ovens are accurate and we temp our food we are working with something we can measure. When you cook on the stove-top, you are told "high" or "medium-low," etc. and not given a temperature. I know sometimes you can tell your temperature by how food reacts such as with a simmer or a boil, but mostly I feel like I am left guessing and I can tell you that the medium on my mom's Viking stove top is a lot hotter than the medium on my run-of-the-mill Whirlpool. Infrared thermometers are relatively cheap these days; what temperature is "medium" vs. "medium-high" vs. "medium-low"? It's easier than ever to measure surface temps these days and while you might not always want to get your gun out, if we could at least come to know if a recipe says "medium" that means 300 degrees and on my stove that means a tick past the medium mark, etc. etc.
Answered by Chris Kimball
The easier method is to place a tablespoon or two of oil in the pan before heating and when it starts to ripple AND JUST STARTS TO SMOKE, the pan is ready for sautéing. Use an oil with a relatively high smoke point - I prefer Grapeseed oil as my go-to cooking oil although a refined olive oil will also have a high smoke point (roughly 450 degrees). All that being said, I do not preheat my pan when cooking garlic or onions - I prefer gentle heat which I think draws out the flavor better and avoids burning. I avoid canola oil since I find that it has a slightly fishy flavor. And, you are correct, heat levels for stovetops are completely meaningless. Barbara Lynch, a local Boston chef, once told me to LISTEN to the food as it cooks - that is the best way to judge heat level. Onions need a gentle sizzle whereas searing a steak will be louder and more aggressive. Two other suggestions. Make sure that the bottom of your pan is perfectly flat otherwise the oil will pool around the perimeter. This makes the pan unusable. Second, use enough oil. Hot oil will coat the food much better than the metal of the skillet, creating more even cooking.
Read MoreAsked Jun 20, 2019 by Samantha V.
I know salting your steaks 1-3 days in advance gives you a juicier, more flavorful end product, but is this also true for dry rubs? I am planning to make the Coriander-Orange Skirt Steak recipe and wondering if applying the spice mixture to the meat 1-3 days in advance will either enhance the flavor of or adversely affect the meat. Thank you!
Answered by Lynn Clark
Hi Samantha - Only salt penetrates meat. Ground spices, sugar, citrus zest or any other seasoning besides salt just rest on the surface. You may taste them when you take a bite, but that’s just because it’s on the exterior. Salt, on the other hand, separates into ions—sodium and chloride—when it hits meat, which can work their way to the center, altering the protein so that it can better hold onto moisture and also amplifying flavor. Sprinkle a spice rub on right before cooking for good texture and a flavorful crust, but don’t expect it to do anything more. The spice rub for our Coriander-Orange Skirt Steak includes salt. You could keep the salt separate from the spices and apply it in advance to "dry brine" the meat if you wanted. Cuts 1" thick or less (such as skirt steak) really only need an hour or two for the salt to fully penetrate. Then apply the rest of the spice rub right before cooking. Thanks for writing us! Best, Lynn C.
Read MoreAsked Jun 18, 2019 by Julie G.
I made the Catalan biscotti from the most recent issue. I followed the recipe precisely, but my cookies are crisp all the way through--pretty much like traditional biscotti, despite the single bake. They aren't chewy inside, as the article and recipe describe. I'm not sure what went wrong. I don't think I overbaked them, as they are quite a light brown.
Any ideas?
Answered by Elizabeth Mindreau
Hi Julie - It sounds like they were over baked. It's possible that your oven runs hot. If you make them again, start checking them for doneness a little sooner.
Read MoreAsked Jun 13, 2019 by Bill G.
Who does the cleaning up after the show and how the hell do they do it? Your stainless cookware looks brand new, you brown meat on high heat and never get a spot of grease on the cooktop and every cutting board looks like it just arrived from the manufacturer freshly oiled!
I buy Bartender's Friend by the six-pack, scrub stainless cookware for what seems like hours and never get that new look back. If I want to brown something(even in a Dutch oven) I have to cover the cooktop in foil or there are grease spatters everywhere! I've tried mineral oil, cutting board oil from the manufacturer and beeswax on my cutting boards and they still end up with stains.
Or do you just use all new stuff for every episode? It must get expensive...
All seriousness aside, how about a video on how you clean up after a cook? I'm sure I'm not the only one that would like to know.
Thanks!
Answered by Chris Kimball
For TV, we do use new stuff (although I would love to use old stuff since that is what everyone else uses). That being said, Bar Keeper's Friend does work pretty well. I do find that adding water to a skillet with stuck-on bits and simmering the water works well. Enamel cast iron will never regain it's clean white interior but then it looks like you really cook! (Staub offers dark interiors which will not discolor readily.) Cutting boards will get stains but I have now converted to wood cutting boards. Like the feel of a knife on wood and any stains are part of the charm - I use a dark wood board. Otherwise, buy plastic boards and throw in dishwasher. However, thinner plastic boards always warp and become useless. Yes, we should do a video on cleaning - good idea! Try 1 TBSP of chlorine bleach per gallon of water for sanitizing plastic boards (although the dishwasher or hot soapy water is also fine).
Read MoreAsked Jun 13, 2019 by Denise P.
Hi, Just wondering if anyone has a recipe for a White Bean Chicken Chili and/or a plant-based option for a similarly-tasting chili?
Answered by Elizabeth Mindreau
Hi Denise - We'll post this so that folks can offer suggestions.
Read MoreAsked Jun 12, 2019 by audrey G.
Outside of the classic strawberry rhubarb pie, what else can be done with rhubarb? Are there savory applications? I'm looking for a way to use it without adding a ton of sugar just to make it palatable.
Answered by Chris Kimball
Oddly enough, I have neighbors in Vermont who eat raw rhubarb like celery - just sprinkled with salt. For the rest of us, try a pickled rhubarb recipe - here is a recipe from Serious Eats: https://www.seriouseats.com/recipes/2012/04/pickled-rhubarb-stalk-recipe.html
Read MoreAsked Jun 07, 2019 by Ramona W.
Good Evening -
I have a wonderful set of heavy bottomed stainless cookware, which I have had and enjoyed for many years. The exception is the skillet, when I use it almost always food sticks. So I end up with my cast iron, not a real problem there, or the non-stick pan. Is there a way to season it like you do cast iron to prevent this issue. Thank you.
Answered by Chris Kimball
Not really - food will stick to stainless steel. BUT, you should check whether the bottom of your pan is perfectly flat - over time, most skillets will start to warp, developing a high spot in the middle. This means that the oil or butter will end up around the perimeter and the center will be dry. Another trick is to be sure to use enough oil - if you watch a wok-chef, they use a lot of oil in cooking and very little of it actually ends up in the food but it keeps the food from sticking. If your skillet is warped, throw it out and buy a new one but do not put a hot pan into a cold sink or cold water - that's the cause of warping.
Read MoreAsked Jun 06, 2019 by John L.
To maintain flavor should bacon be cooked slow (low heat) or hot? We prefer crispy vs. wimpy bacon.
Answered by Chris Kimball
Go to FOOD52 for a very good discussion of bacon cooking methods - https://food52.com/blog/23779-how-to-cook-bacon-best-way-make-bacon-in-the-oven-skillet I have tried all of these methods and although there is a lot of enthusiasm for the microwave method (very crispy, it's true) I agree that the taste is off. The rimmed baking sheet method is the winner hands down but takes longer. I have also tried adding water to the skillet and this does give you a slightly more evenly cooked result but still not perfect. However, the smell of cooking bacon on the stovetop is a critical part of the process for me so I stick with a large cast iron skillet and use medium-low heat. Maybe not the best method but it does get people out of bed in the AM.
Read MoreAsked Jun 06, 2019 by Kevin C.
Hello, I'm interested in making extra crips sweet potato fries in the oven. I wanted to ask if you have recommendations on roasting time, temp, and technique. I plan to coat the fries in oil and potato starch prior to roasting to promote better browning and crispness. Just want to assess what temperature and techniques might help as well.
Answered by Elizabeth Mindreau
Hi Kevin - Here are some tips:
https://www.177milkstreet.com/stories/01-2020-sweet-potato-fries-tips
Read MoreAsked Jun 03, 2019 by Hadley A.
Hello:
I am a long time fan of Cooks Illustrated, America's Test Kitchen, and Cooks Country, and for many years I have had an electronic subscription to the full content all of the sites.
During the equipment tests over the years of various different pots and pans, one thing has been consistent. If the thick metal disk on the bottom of the pan is SMALLER than the bottom diameter of the pan - as can be clearly seen on the pressure cooker offered in the store here - the area between the thicker disk and the walls of the pan scorch. This is true of every single review on the Test Kitchen site - every single review. They have also reviewed stove top pressure cookers specifically, and the same flaw is always highlighted and the winner never has that flaw.
So, with the above being true, what makes this pressure cooker different? It clearly has the flaw, but it is being recommended. I'm not saying that it is not a good pressure cooker, not at all, I just don't understand the science behind it.
Thank you.
Answered by Chris Kimball
You are correct - when purchasing pots and pans it is better to buy a fully clad pan where the internal metal - aluminum or copper - is encased in the outer aluminum and it reaches up the sides of the pan as well. This is especially important for sautéing for example. With a pressure cooker, most of the cooking is being done under pressure where this is not an issue. In addition, the overall weight of the cooker and the thickness of the metal is important. This particular Kuhn Rikon model (they have been making pressure cookers for over a half century) is very heavy and solid. With thinner construction, you should worry about the inside perimeter but with a thick, heavy pan you are much less likely to get hot spots. We have tested this pan here at Milk Street, by the way, and have not experienced any hot spots or burning on the bottom of the pan, even around the perimeter. The big issue is whether you want an electric pressure cooker or stovetop. We feel that electric models do a poor job sautéing and the metal is not nearly as thick as with a stovetop model. You can also consider an instant pot which is a pressure/slow cooker combo, but you are not going to get the serious, heavy-duty functionality of a good stovetop pressure cooker (although you do get the benefit of a timer and other controls).
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