Instant PotAsked Apr 18, 2020 by Kim B.
Hello, I was preparing the recipe for Pulled Chicken in Chipotle Sauce for the second time when I received a food burn message. I was very careful about deglazing the pot just as I did the first time, so I can’t quite figure out what I did wrong. But this led me to wonder what to do. All of the instructions I have read from other sources would have you shut off the pot, stir the contents and try to scrape up any burnt food before restarting the program. But how can that be done if using tomato products? I was lucky enough to have the time to just convert to slow cooking, but would really like to know how to address this issue with any tomato product related recipe. Thanks!
Answered by Lynn Clark
Hi Kim - I'm so sorry you've had issues with the recipe. In the recipe headnote for the Pulled Chicken there are instructions not to stir the tomatoes in when you add them because they have a tendency to burn. You want them to sit on the top of the mixture so they aren't touching the bottom of the pot where the heating element lives. If you did leave them on the top and still had the "Burn" warning, it's possible that your pot is hotter when you are deglazing and more of the water is evaporating than it should. I'd consider adding more water when you deglaze the pot. It will take you a little longer to thicken the mixture at the end, but will hopefully avoid the "Burn" warning. Start with a total of 1 cup of water and see if that avoids the burn message. If it does, and you're happy with the results, you can stick with that amount. If you'd like to try to decrease the amount of water, work backwards from 1 cup down to 3/4 cup total water. Good luck! Best, Lynn C.
Read MoreAsked Apr 17, 2020 by John V.
I've long been a consumer of Better-Than-Bouillon (BTB) broths (cheap, tasty, shelf-stable, and friendly to small kitchen storage). BTB suggests heating water up to a boil before adding the concentrate. When I encounter a recipe that calls for chicken broth, should I think about changing the cooking time since I'm adding hot broth? I'd assume most recipes use broth that starts at room temperature. Right?
Answered by Lynn Clark
Hi John - I don't think there will be a large enough difference - especially if you prep your ingredients before cooking - that you would need to alter your cooking times significantly enough to change how you make a recipe. First, I would prep the Better-Than-Bouillon before any of the other ingredients so it has time to cool off a bit before you use it. Second, follow the visual clues in the recipe. If you follow the visual clues rather than the cooking times you won't need to rely on them as much anyway. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 17, 2020 by Mildred B.
I would love a recipe for authentic liège Belgium waffles. There are so many out there. But inconsistent results and hard to follow directions.
Answered by Lynn Clark
Hi Mildred and Anne - I agree! I will pass this along to our editorial team and, hopefully, when travel reopens we can get to Belgium to try some authentic versions. In the meantime, I’ve heard good things about this recipe from Smitten Kitchen. Best, Lynn C.
Read MoreAsked Apr 17, 2020 by SHIH-TAO C.
Hello everyone,
I was going to make Cannellini Beans With Tomatoes, Basil & Parmesan, but the recipe calls for dry beans which the supermarket I go to daily doesn’t carry it. Is it possible to use canned beans instead?
Below is the link to the recipe
https://landmark-pulse.live/recipes/tomatoes-basil-cannellini-beans-fast-slow%3C/p%3E%3Cdiv class="QaQuestionCard_answer__1U6df">
Answered by Lynn Clark
Hello - This recipe was developed for using an Instant Pot, so substituting canned beans would likely not work. Canned beans are already cooked so they will be overcooked during the times suggested in the Instant Pot recipe. This recipe for White Beans with Sage, Garlic, and Fennel is similar to the recipe you noted but uses canned beans. It, too, is great so I'd give this one a try! Best, Lynn C.
Read More Milk Street RecipesAsked Apr 17, 2020 by Mildred B.
Can you freeze the dough for future use? Also can you use this dough for a double crust pie? I know it says prebaked crust, but it’s a dream to work with. Thank you for the recipe!
Answered by Lynn Clark
Hi Mildred - You can definitely freeze this crust. I did so over the fall holidays and it worked great. Just move it to the fridge the day before to defrost. Chris Kimball is my go-to when it comes to pie dough and pie baking (among many other things!) and he recommends that when doubling the recipe for a double-crust pie to increase the flour to 2 1/2 cups (slightly more than doubled) and then double the remaining the ingredients. Good luck and let us know how it works out! Best, Lynn C.
Read MoreAsked Apr 17, 2020 by Anthony Z.
In the Frequently Asked Questions for the Cooking School, it says "How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like—across any and all devices you own."
Is this still true if we enrolled in the course as part of the COVID-19 free promotion? Or if we enrolled for free, will our access be going away on May 1st? I just need to know if I need to make sure I finish the course by then or if I can continue at a more leisurely pace. Thank you!
Answered by April Dodd
Anthony - thanks for checking in. First of all, we've decided to extend the free access to the online classes until at least the end of May, since it looks like most of us will still be spending lots of time at home until then. Once enrolled in a class, whether it was free or paid, you have access forever. So take your time! - April D.
Read MoreAsked Apr 16, 2020 by Patrice B.
Can bread flour be used for most other baking needs like cookies and cakes?
Answered by Lynn Clark
Hi Patrice - The quick answer is "no." The higher protein content in bread flour is responsible for that chew we all love in breads and pizza dough. That same higher protein content translates to crumbly cookies and dense cakes. For more information on our testing around this, check out our Off the Air column from Fall 2018. I understand that it's frustrating right now with the lack of all-purpose flour on the shelves. If you can find cake flour, I would recommend that as a better sub for all-purpose flour in cakes and cookies. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 16, 2020 by Jennifer L.
Hello,
I have a nice walnut cookie recipe that requires being put in the fridge and then sliced and put in the oven. But the cookies come out rock hard. How do I make them so they are softer? And, separately, what is the secret to chewy chocolate chip cookies?
Thanks for doing this; advice much appreciated.
Jennifer
Answered by Lynn Clark
Hi Jennifer - I'd love to help you with your walnut cookie issues, but it's hard to determine where the problem is without seeing the recipe. Would you be willing to post it here?
For chewy chocolate chip cookies, I'd recommend three things - 1.) using melted butter - melted butter will create a denser, chewier cookie since you're not incorporating air into the cookie by creaming the butter; 2.) use some brown sugar - brown sugar is more hygroscopic than white sugar, meaning it retains moisture and helps keep the cookies moist, not dry; and 3.) pull the cookies out of the oven when the edges are just set and the centers are still slightly underdone. Let them finish baking on the sheet so they won't overbake. Overbaked cookies are probably the #1 reason for crunchy, not chewy, chocolate chip cookies.
Good luck with your chocolate chip cookies and let us know about the recipe for your walnut cookies and we can try to help solve your rock hard cookie problem. Best, Lynn C.
Read MoreAsked Apr 16, 2020 by Pat H.
I'm allergic to garlic and onions as well as the onion family. I also cook for my dog and avoid these spices as they can be fatal to dogs.
When a recipe calls for garlic, I substitute radishes or ginger. When a recipe calls for onions or something from the onion family, I substitute celery.
Do you have any other substitution suggestions? Most of your recipes use garlic and onion family spices.
Answered by Lynn Clark
Hi Pat - You're making the right choices by substituting radish for a similar bite, although probably best in raw applications. Radish is a member of the Brassicaceae family, not an allium. To mimic texture, celery and bell pepper are options. According to FODMAP diet followers (which requires the elimination of alliums due to Irritable Bowel Syndrome), Asafoetida, also called Hing, would be something interesting to try. Asafoetida is a pungent spice used in cooking that is native to Central Asia, particularly Iran and India. Asafoetida comes from a very unusual source. According to food scientist Harold McGee, it’s made by scraping the sap from the exposed root of a plant in the carrot family. The sap is dried and crushed, giving us a tan-colored powder to sprinkle into our dishes.
McGee also says that the sap contains many of the same sulfur compounds found in onions. It has a very strong odor when dry, which many sources say is reminiscent of washed rind cheeses or body odor. Not to worry – when the spice is added during cooking, it mellows out into a gentle flavor. Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It’s a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes.
Unless you have a really excellent health food store or Indian grocery near you, it’s probably best to look for asafoetida online. You can buy it here or here.
I'm sure it's very frustrating since onions and garlic are in so many dishes. Maybe asafoetida can help! Best, Lynn C.
Read MoreAsked Apr 16, 2020 by A U.
I was recently given two cans of fruit by a friend. I think a lot of us have hangups about canned fruit and canned vegetables - their freshness, their nutritional value, etc. Is that a fair judgment or have we just grown up having unfounded ideas? Do you have any interesting ideas or recipes that could turn this canned fruit (medley) into something fantastic?
Answered by Lynn Clark
I think the main problem with canned fruit is that it's usually packed in syrup or fruit juice which adds additional sugar and calories. You could use it to make smoothies or popsicles, a fruit cocktail cake - this is a well-known cake in the Southern U.S., add to muffins, puree and add to cocktails. Hope that helps! Best, Lynn C.
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