Emily W. (Q&A ID 715)
Emily W. (Q&A ID 715)
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- Emily W. (Q&A ID 715)
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I made the recipe for Tunisian Chickpeas with Swiss Chard (from the Milk Street Fast and Slow Cookbook) in my 3-qt. Instant Pot. I made the recipe exactly as listed except I just halved all the ingredients. I used the same cook-time as the time g…
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Thank you, Lynn! I feel reassured to continue to use my "vintage" Circulon Commercial anodized aluminum cookware. I appreciate your helpful advice.
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Hi—I just saw this question which is one that I have also—because I have several pans and pots of the brand Circulon Commercial Hard Anodized Aluminum cookware that I purchased in the 1990s and have been using ever since. (The specific brand was di…
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Hi! I tried Chris's favorite stove-top method from the link above and it works! A lot faster than the oven-method and better than any method I'd previously tried with my too-lavish coatings of flaxseed oil that left sticky little beads of oil fuse…
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Yes to Lynn C.'s recommendation to leave the Bête Noire tart on the pan bottom. I just made the recipe yesterday and removed the sides and served the tart on the pan-bottom. The parchment paper mostly stuck right to the pan bottom and the few scra…