This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite restaurants close; and we serve up Mashed Avocados with Sesame and Chili.
This episode is sponsored by King Arthur Flour.
Questions in this Episode:
“On television I often see the experts break up the egg yolks (whole eggs) after pouring in the wet ingredients or adding wet into dry when baking. Is there a reason behind this? I like to break up the yolks just a bit in a bowl before I add them in. Is there any science behind adding yolks whole to a recipe and beating them into the ingredients?”
“I want a basic recipe for homemade pasta. Every time I make it, I go to the internet and look something up, but 50% of the time, it just doesn’t work.”
“I bought a small container of hing/asafoetida when I was cooking some Indian food. Now I have this bottle of spice that I’m not sure how to use up.”
“When I go to the market, sometimes I see broccoli, broccoli rabe, and then broccolini all together. What’s the difference or should I just try them all?”
“I have a small indoor orange tree. We think it’s a Calamondin tree. What would you recommend I do with them?”
“When a recipe calls for breadcrumbs, I am not sure what to use. Can you give a breadcrumb tutorial? How to make? Dried or fresh? Panko and other interesting varieties?”