Great tips. I’d add re: the chopping situation, if your kitchen has room and/or you have the budget, purchase tools that make it easier. I’m lucky in that my 22yo son was a prep cook at Chipotle so I ask him to do most of my chopping these days…but I also purchased a little strawberry slicer box thingy from Pampered Chef as a splurge last year…and now I use it and eat a lot more strawberries and mini cucumbers and other fresh fruits as snacks….nc prep is easier and faster. Plus, I give myself permission to buy pre shredded carrots and pre chopped squash etc etc whenever I can afford it (not always! College loans and such don’t leave room for bougie grocery bills, especially in today’s stupid expensive market). But feeding ourselves well is a long term investment.
Great tips! Re: the chopping -- look, ain't no shame in buying chopped veg if it helps you get dinner on the table. Obviously, if you chop it yourself it is fresher and cheaper, but (in my opinion) sometimes needs must.
One other thing - why does my rice always burn to the sides of the pot? I’ve resolved to only use my instant pot for rice because my results are so inconsistent.
I would imagine your heat is up too high! Bring to a boil. Reduce to lowest possible heat. Cover for 15 minutes. Turn off and let steam for 10 more minutes.
I also now use your “rice as pasta” cooking method with no fails! Boil a pot of water, then add rice. White rice cooks at a boil for 15ish, brown for more like 20+. I’ll never go back to rice stuck on my pot!
Pat it dry dry dry as a bone with a paper towel. Get your cast iron or stainless or anything BUT nonstick skillet super hot over medium high. Thin coat of oil in the pan, swirl to coat. Meat in. Do not touch it for 4 minutes. Try to flip it. If it doesn't release easily, leave it for another minute. It will release easily once it has seared.
I'd love to feel more confident roasting chicken thighs or breast - I have a meat thermometer and I use it, but if I then cut into the meat and it looks a bit underdone, I put it back in the oven and end up drying it out ... Does internal temp win over seeing a little slightly pink translucent flesh, or am I right to cook it more? Thanks!
One reason your recipes have become a go to has to do with the precision. I’ve made 4 recipes for others without trying them first - all a success! There is only one other cookbook author I can say this about. Thank you!!!
I am a BIG fan of diamond kosher salt, but for anyone who uses a finer grain salt: you can just halve the amount in the recipe as a rule of thumb! You can always add more to taste after that.
Great list! I had been skeptical about the salt difference after reading about it years ago on Smitten Kitchen, because brand name salt seemed like such a ridiculous cheffy thing, but then finally bought a box of Diamond Kosher Salt (it seemed expensive for just salt, but the box lasted like an entire year, and it was around $10 so not bad at all in context). And it really has made a difference! Both Deb and Caro and so many other recipe users use it. Now I follow their salt amounts and the recipes are much more flavorful.
I got worried about not getting enough iodine so I try to use table salt when I can (places where it will liquify so the size of the crystal doesn't matter) am I crazy?
The only real concerns for not getting enough iodine are if you’re pregnant or if you’re vegan! Otherwise most Americans get plenty from their diet. (From your friendly public health professional 🤓)
Had the opposite problem with my sauce (we made the orange chicky and brussels recently): I thought I was watching it carefully and turned off the heat at the right time but when I came back to it minutes later to pour it on the chicken and veg it had nearly caramelized and was slightly burned. I even moved it to a different burner so it would be off the heat.
Grains tend to be tricky for us too. I cannot get risotto to be the right consistency. We tried the mushroom risotto from the cookbook and it tasted good but had the consistency of mush. Similar thing happened to an oldie recipe (I think it was the Thai green beans, rice, and pork—or something like that). I suspect there was too much liquid between what was in the recipe and what was released by the mushrooms. My husband will eat anything no matter how it looks, so he happily scarfed it down, but I couldn't stomach it.
This isn't a cooking thing (or maybe it is), but there are once-in-a-blue-moon recipes on here where the flavor profile is specific, so specific that I'm like, Caro must really love this flavor (but unfortunately, I don't, ha!). I can't even describe it, but off the top of my head it's the flavor of the beef stew from the cookbook. I want to love it so bad, but it just doesn't hit the right notes for me. Maybe it's too much acid? (Though normally that doesn't bother me. Your salt and vinegar chicken and potatoes is one of my faves!) Not even sure what I'm asking here... maybe how to tone down acid? Or maybe help identifying what that flavor note is?
thanks for this!! Question about pasta sauce. How does one get it to be a smooth/cohesive consistency that clings the pasta?? I do toss with a splash of pasta water (and often butter) but when I make bolognese, the meat groups together like little balls and when I make pesto, there are plenty of basil flecks but in both cases the pasta itself almost looks bare, not red or green respectively from the sauce. Still tastes good but the pros must know something I don't. Appreciate any tips!
I have these fancier cookie sheets that look like they might be nonstick or something. I’m guessing I can’t use the fish scraper trick on those, right?
Great tips. I’d add re: the chopping situation, if your kitchen has room and/or you have the budget, purchase tools that make it easier. I’m lucky in that my 22yo son was a prep cook at Chipotle so I ask him to do most of my chopping these days…but I also purchased a little strawberry slicer box thingy from Pampered Chef as a splurge last year…and now I use it and eat a lot more strawberries and mini cucumbers and other fresh fruits as snacks….nc prep is easier and faster. Plus, I give myself permission to buy pre shredded carrots and pre chopped squash etc etc whenever I can afford it (not always! College loans and such don’t leave room for bougie grocery bills, especially in today’s stupid expensive market). But feeding ourselves well is a long term investment.
I never follow salt recommendations and just put what I think it needs on and then I taste it when it’s done and if it needs more I’ll add more.
An excellent way to do it
Definitely a good method, but takes a certain amount of experience and skill to do this well!
Great tips! Re: the chopping -- look, ain't no shame in buying chopped veg if it helps you get dinner on the table. Obviously, if you chop it yourself it is fresher and cheaper, but (in my opinion) sometimes needs must.
we <3 pre-chopped veg
No shame at all!! We’re all about using pre chopped!
One other thing - why does my rice always burn to the sides of the pot? I’ve resolved to only use my instant pot for rice because my results are so inconsistent.
I would imagine your heat is up too high! Bring to a boil. Reduce to lowest possible heat. Cover for 15 minutes. Turn off and let steam for 10 more minutes.
Thank you!
I also now use your “rice as pasta” cooking method with no fails! Boil a pot of water, then add rice. White rice cooks at a boil for 15ish, brown for more like 20+. I’ll never go back to rice stuck on my pot!
I cannot pan sear chicken or other meat for the life of me. What pan should I be using? What heat on an electric stove? How much oil?
Pat it dry dry dry as a bone with a paper towel. Get your cast iron or stainless or anything BUT nonstick skillet super hot over medium high. Thin coat of oil in the pan, swirl to coat. Meat in. Do not touch it for 4 minutes. Try to flip it. If it doesn't release easily, leave it for another minute. It will release easily once it has seared.
Yeah….I’ve done that all wrong. Ha. Great to know. Thank you!
I'd love to feel more confident roasting chicken thighs or breast - I have a meat thermometer and I use it, but if I then cut into the meat and it looks a bit underdone, I put it back in the oven and end up drying it out ... Does internal temp win over seeing a little slightly pink translucent flesh, or am I right to cook it more? Thanks!
This!!! I never feel confident with chicken
One reason your recipes have become a go to has to do with the precision. I’ve made 4 recipes for others without trying them first - all a success! There is only one other cookbook author I can say this about. Thank you!!!
Which author?
Ina Garten. Never have do a run through - always good. Just like Caroline Chambers.
I am a BIG fan of diamond kosher salt, but for anyone who uses a finer grain salt: you can just halve the amount in the recipe as a rule of thumb! You can always add more to taste after that.
Great list! I had been skeptical about the salt difference after reading about it years ago on Smitten Kitchen, because brand name salt seemed like such a ridiculous cheffy thing, but then finally bought a box of Diamond Kosher Salt (it seemed expensive for just salt, but the box lasted like an entire year, and it was around $10 so not bad at all in context). And it really has made a difference! Both Deb and Caro and so many other recipe users use it. Now I follow their salt amounts and the recipes are much more flavorful.
CARO! The salt!!!!!!! I always think wow Caro likes it salty-who knew?!?? Ordering now
I got worried about not getting enough iodine so I try to use table salt when I can (places where it will liquify so the size of the crystal doesn't matter) am I crazy?
The only real concerns for not getting enough iodine are if you’re pregnant or if you’re vegan! Otherwise most Americans get plenty from their diet. (From your friendly public health professional 🤓)
It’s really going to depend on your diet - seafood like tuna and shrimp and dairy have a lot of iodine so if you eat those regularly you’ll be fine.
I actually take iodine supplements, so I am wondering about the answer to this, too!
Had the opposite problem with my sauce (we made the orange chicky and brussels recently): I thought I was watching it carefully and turned off the heat at the right time but when I came back to it minutes later to pour it on the chicken and veg it had nearly caramelized and was slightly burned. I even moved it to a different burner so it would be off the heat.
Grains tend to be tricky for us too. I cannot get risotto to be the right consistency. We tried the mushroom risotto from the cookbook and it tasted good but had the consistency of mush. Similar thing happened to an oldie recipe (I think it was the Thai green beans, rice, and pork—or something like that). I suspect there was too much liquid between what was in the recipe and what was released by the mushrooms. My husband will eat anything no matter how it looks, so he happily scarfed it down, but I couldn't stomach it.
This isn't a cooking thing (or maybe it is), but there are once-in-a-blue-moon recipes on here where the flavor profile is specific, so specific that I'm like, Caro must really love this flavor (but unfortunately, I don't, ha!). I can't even describe it, but off the top of my head it's the flavor of the beef stew from the cookbook. I want to love it so bad, but it just doesn't hit the right notes for me. Maybe it's too much acid? (Though normally that doesn't bother me. Your salt and vinegar chicken and potatoes is one of my faves!) Not even sure what I'm asking here... maybe how to tone down acid? Or maybe help identifying what that flavor note is?
Sorry for the novel, ha!
thanks for this!! Question about pasta sauce. How does one get it to be a smooth/cohesive consistency that clings the pasta?? I do toss with a splash of pasta water (and often butter) but when I make bolognese, the meat groups together like little balls and when I make pesto, there are plenty of basil flecks but in both cases the pasta itself almost looks bare, not red or green respectively from the sauce. Still tastes good but the pros must know something I don't. Appreciate any tips!
I love the salt tip! That makes perfectly good sense!!
I have these fancier cookie sheets that look like they might be nonstick or something. I’m guessing I can’t use the fish scraper trick on those, right?
Like these: https://greatjonesgoods.com/products/holy-sheet-duo-1
Yep, no metal utensils on those!
Right! But there are silicone lined stainless steel fish spatulas that would work!
My local grocer carries Diamond Crystal Kosher Salt Flakes... are flakes correct?
Yes that is correct!