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Christopher K. (Q&A ID 416)

Christopher K. (Q&A ID 416)

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Christopher K. (Q&A ID 416)
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  • Here you go - my old fashioned recipe: 1 ounce bourbon, 1 ounce rye, 1 raw sugar cube, few drops bitters (I mix orange bitters and Angostura), 1 tbsp water. Pour the liquor over large ice cubes in a shaker. Put sugar, bitters and water in smaller ha…
  • I use the paddle to make a batter - a thick cake batter for example since it will do a good job of incorporating dry and wet ingredients without overworking the flour mixture. (In. general, one does not want to overmix cake batters since yo can deve…
  • My favorite topic! Place on stovetop and add 1/2 cup veg oil and, say, 1/4 cup coarse salt. Those are rough amounts. Heat over medium until oil starts to smoke. Take off heat and rub GENTLY with a wad of paper towels (use mitt) to get rid of the eas…
  • A good butterfat content has to be at least 82% although a really top quality European butter (there are also some very good American producers now as well) might be 85% plus. The typical mass market supermarket domestic butters run around 81%. You…
  • Scraper attachment used to be third party tools and the mixer companies would void your warranty if you used one - the issue was that they taxed the motor and it would overheat. Not sure where that stands at this point but a scraper will add a burde…
  • Yes. We are coming out with 4 new spice blends in January and one of them, Veggie Lift, is the equivalent of Secret Salt. We are also introducing 6 new seasoned salts by the end of the year that you might want to check out as well.
  • Lynn is too gracious to say what I am about to say but I never ask folks to bring something other than alcohol of their choice. I think that although folks offer to bring something but they vastly prefer to let you do the work. When my wife and I en…
  • I agree with Lynn - I would go for an 8-cup since the smaller sizes are going to be too small for a lot of recipes. In fact, when it comes to really small amounts, I just use a knife and cutting board. Even a small food chopper will do a lousy job o…
  • I have found that cooking chicken over a low to medium low heat is best (I spatchcock it first). I start with breast side up and then finish breast side down. I find that it gets a great skin and browning and I don't have to worry about flaring and …
  • 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-…
  • One other thought. We do feel that using salted butter in a savory recipe is slightly different than just adding salt to a recipe. We think that it provides a better foundation for the dish. However, this has not been tested side by side so we canno…
  • 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 wat…
  • 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-…
  • 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 u…
  • 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 sa…
  • 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 …
  • 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 ab…
  • First of all, forget the oven! Have no idea why this method persists. It doesn't work. Here is what does work (and I have been doing this for 40 years.) Place the cast iron or carbon steel pan on a burner. Coat with an inexpensive oil (I use grapese…