Ask Chef: Your Questions Answered

Anything! Or anything you want to add spice to. You can use a bit for chipotle ranch dressing, add a pepper into a marinade, make some salsa…you’ll get a million hits if you google chipotle pepper recipes.

Suisin high carbon knives, even though they’re relatively inexpensive and also easy to sharpen. As for the pans, yes to the nonstick pans…for eggs. Copper is beautiful and awesome although a pain in the ass to care of. We won’t have copper pots in our house though. We’re going to only have stainless because someone is not going to take care of them.

I’ve never heard of a recipe using ricotta for alfredo. It doesn’t break down like that because it is coagulated cheese after all but perhaps if it gets hot enough…

Ask [Guest] Chef: Your Questions Answered

Anonymous asked: Chef - how do I keep hot oil from smoking? I have a couple of recipes that call for 2 Tablespoons of olive oil and 2 Tablespoons of Canola Oil in a saute pan. I heat up the oil, place the latkes in the pan, and the first batch is great. However, once the oil has been in the pan awhile, and about mid-way through the second batch, my oil starts to smoke, and then my fire alarm goes off, and then I have to open a window, and then I have to turn on a fan, and still my kitchen stinks. What 2 do?

My guest chef (for February/March Ask Chef posts), Dave Santos of Um Segredo, answers:

“It seems to me that your heat might be a little to high. If your oil starts to smoke after the first batch that usually means your heat  is building up to rapidly. You can try to either lower the heat when you feel you have reached the ideal temp or buy a lazer thermometer to track the heat better. Its an investment but it makes shallow frying an ease on the stove top because with one click you can see what the temp is. They are sold at www.jbprince.com. Good luck!”

Have a question for Dave? Send your questions my way: e-mail me (anniew(at) fritesandfries.com) or ask here!

[If you’re interested in attending the one of Dave’s dinners, Dave will be at City Grit NYC for a few more days: Ode to Oyster dinner on March 9th and the I Think I’m Turning Japaguese dinner on March 10th. And don’t forget! Chef’s Minnesota themed dinner at City Grit is next Thursday, on March 8th. I’ll be eating (and not taking pictures!!!).]

Happy Wednesday

Not only is today hump day, but it’s Ask Chef day. But it’s not my Chef, its a guest chef! If I told you who he or she was, it wouldn’t be any fun. Ask Chef your culinary questions! I’ll be collecting questions and posting his/her responses . E-mail me the questions (anniew at fritesandfries.com) or ask here!

Links I love today:

• The Scale of the Universe: a visualization (via SwissMiss)
• 11 Signature Chef dishes
• Homemade cherry liqueur…made from pie cherries!
• The secret to a creamy mac and cheese
• An app for optimizing your caffeine intake

Anonymous asked: There are recipes for sauerkraut that call for an apple or apple juice, what does the apple or juice do to the sauerkraut? Should a tart or sweet apple be used? Should the apple and apple juice be used together? Should the sauerkraut be drained before using the apple juice and apple? Have a great day.

I asked Chef and this was his answer: “Apple and picked items traditionally go very well together but it doesn’t have to be apples. Raisins or prunes, or anything along those lines would work. The use of apples might have something to do with its common use in German cuisine (Note: see bratapfeln, apfelschorle and apfelpfannkuchen). As for using apple or apple juice and draining, I’ll have to see the recipe.”

Hope that helps! (Additional thoughts or suggestions, anyone?)

Ask Chef: Your Questions Answered!

Ask Chef your culinary questions! I’ll be collecting questions and posting his responses when I can. E-mail me the questions (anniew at fritesandfries.com) or ask here!

anonymous said: It’s the day after ASK CHEF DAY, and I have an EASTER-related question. I’m Italian, and my grandma is in Colorado. I am craving a yummy ricotta cheese pie. my first question is: Have you ever made Italian Easter pie?? And my second question is, where in Manhattan can I buy one??? I should make it myself, but I’m not going to.

I have not made an Italian Easter pie but I bet if you’re looking for it in Manhattan, your best bet is a bakery in Little Italy like Ferrera’s or Bruno.

[Annie: I know it’s not that difficult to make. Try this recipe from Emeril! And is that you Janelle?!]

nothankyoubites said: Having trouble making tarte flambee. Base sauce keeps separating in the heat of the oven. I’ve tried everything-creme fraiche + a few tbs of fromage blanc was my latest. No luck. Blame the quality of the ingredients? Heat of my oven? Ideas?

I would bet the heat of the oven is the major issue. It might be too hot because it is separating. Hope that helps!

thistleheart said: Is it guaranteed to get a job in the restaurant business if you attend culinary school? If not, how likely is it?

You’ll get some sort of job…but it doesn’t mean you’ll get a good one.

coffeebeforebed said: Does he know Eamon rockey? Ummm favorite place for brunch in the city? Favorite bar? What is an easy pasta sauce recipe?

Eamon Rockey has eaten at 6th Street Kitchen a couple times just when they were opening up Compose. How do you know him?? As for my favorite brunch place? Hotel Griffou because of the Portuguese brunch. And my favorite bar? Ding Dong Lounge, ‘cuz the name is awesome.

[Annie: I forgot to ask him about the pasta sauce recipe. Next time?]

neverneverwhere said: how can I make lemon meringue pie not sink? Every time my grandmother and I make it, it sinks a little bit.

I’ve never had a problem with that. Are you talking about the lemon curd base? It might be too watery.

youngtongue said: What is the hands-down, best, premature salivation worthy, vegetarian dish on this planet?

The feijoada from Blossom!