CookwareAsked 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).
Read MoreAsked Jun 03, 2019 by Tracey M.
I love the recipe for Tomato Conserva in the March-April 2019 issue. I've confused myself with the amount of tomatoes I'm using. The recipe calls for 4 pints grape or cherry tomatoes. I've been using 2 - 16 oz. (1 LB) containers. That's the same, yes?
Between 10 and 12 ounces. If you are happy with the results you are getting when using 1 pound of tomatoes, then no need to change.
Read MoreAsked Jun 03, 2019 by Samantha V.
In the recipe for Cumin-Coriander Potatoes with Cilantro, the recipe calls for 1/2 cup white vinegar. In the ingredients list, the white vinegar links to the white wine vinegar for sale in the Milk Street store. Which type of vinegar is called for, white (like Heinz) or white wine/which do you recommend using in this recipe? Thank you!
Answered by Deb Steinfeld
The vinegar called for in this recipe is the white wine vinegar as the link implies. Plain white vinegar, such as Heinz, is usually referred to as distilled white vinegar. Hope this clears up the confusion.
Deb at Milk Street
Read MoreAsked May 29, 2019 by Derek U.
what is the best method to infuse chilies into oil, what is the best oil to use
Answered by Elizabeth Mindreau
We recommend using a neutral oil or olive oil. Toast the chilies first and then either chop them in a blender or add them whole to a pan over low or medium heat. You can check out our Piri Piri Oil or Salsa Macha recipes for more details:
https://www.177milkstreet.com/recipes/salsa-macha-costena
https://www.177milkstreet.com/recipes/salsa-macha-costena
We also recommend that you consult a safety guide for infusing oils to avoid the possibility of botulism or other food borne illnesses. Here is a link to one available on the internet:
https://fieldreport.caes.uga.edu/publications/C1334/how-to-safely-make-infused-oils/
Read MoreAsked May 27, 2019 by Brad H.
I have made you pizza crust twice now, and I can't seen to get the same consistency as in the online video. Mine seems dryer, for lack of a better term. I have weighed my ingredients and let it rest the full 20 minutes. Any suggestions?
Answered by Chris Kimball
How old is your flour? I once made a cake with 3-year old flour and it turned out poorly. Also, you might be using a bread flour with an unusually high protein percentage - the higher the protein, the more water you will need to add. (Bread flour absorbs more liquid than AP.) Also, when working with doughs including pie dough, biscuit dough and bread doughs, the amount of liquid is never precise. You have to look at and feel the dough as it is being mixed - if it feels a bit dry - it should be sort and malleable - just add more water by the tablespoon until it looks right. This is one case when measurements are not precise - you have to use your senses to make a final decision. And buy new flour if yours is old!
Read MoreAsked May 27, 2019 by Heather S.
Has anyone ever made a gluten free sourdough? is this even possible? Maybe with Buckwheat flour? Recently diagnosed with Celiac's and I am missing my bread baking days.
Thanks
Heather
Georgia, VT
Answered by Chris Kimball
Quick breads can be made gluten-free (pancakes, biscuits, etc) but a hearty, chewy sourdough is, in my experience, a step too far. However, check out King Arthur Flour - they have a gluten-free sourdough starter here: https://www.kingarthurflour.com/recipes/gluten-free-sourdough-starter-recipe
Read MoreAsked May 24, 2019 by Mark B.
Have had enormous success with Milk Street recipes and have made it my go-to recipe source since subscribing. This is the first time I feel like I have noticed a typo in the recipe.
2 Tbs salt for 2 quarts water felt like twice as much salt as was needed. Still a 1/2 tsp salt and 3 Tbs salted butter to go after that, but it felt like the first boiling step was where the real saltiness happened.
Followed the recipe to a T, so I'm not sure what could've gone wrong on my end. I guess it's not really a question, just wanted to bring it to your attention!
Answered by Lynn Clark
Hi Mark - Generally, we cook pasta in 4 quarts water with 2 tablespoons Diamond Crystal kosher salt. This ratio creates starchy water suitable for most sauces. But some pastas, particularly ones with cream- or cheese-based sauces or ones where we really want to thicken the sauce, require particularly starchy water to prevent them from breaking. In those cases, we cook in just 2 quarts water and 1 tablespoon salt to concentrate the starches. For this recipe, Pasta with Potatoes, Gorgonzola, and Fried Sage, we are cooking both potatoes and pasta in the same water which is why we called for 2 tablespoons of salt. Potatoes are bland and need the seasoning as well. As Maureen mentioned, if you are using table salt or Morton's kosher salt (which has a finer grain) you should reduce the amount of salt by exactly half for table salt and just over half for Morton's kosher. I hope this helps! Best, Lynn C.
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