Italy, Milanesi, Hamas discussed on Christopher Kimball's Milk Street Radio


How can we help you today? I have a question about resort, oh, and that size of the pan should be cooking in in terms of the surface area and the rice. Want the race cover like, do I'd want there to be a single layer of rice in the pan or do I want it to be stacked at all? Well, interesting. You should ask this question because for years always cooked it in a sauce pan, which was straight sides and sort of stacked, like you said. But I had a wonderful young woman work on my last cookbook, home cooking one, oh one. And I asked her to contribute a recipe and she'd spent her junior year in Italy and she'd learned to make risotto. So she did a very unique risotto, but she cooked it in a large Skillet and she said, that's what they did. And so now I've sort of changed my opinion, Chris. Well, our editor j m her. She was just in Italy getting resulted lessons near Milan or in Milan for Milanesi. Which has Safran. Yeah. And they cook it in about ten minutes could very fast, ten or fifteen minutes. They don't do the long slow thing. Plenty of starch comes out of to create a creamy sauce. And so the whole notion of his thirty minute. Low and slow is just complete nonsense. That's not how they cook it. What kind of pan it's a wider pan like a skeleton? Yeah, yeah, that's fine. But this whole low and slow doesn't really. That's fascinating stirring all the time now they started off stirring and then they just let it cook and stir occasionally, you don't have to stir constantly either. Let me guess. Is this recipe going to be in the magazine sorties. Oh, dear. I didn't look at my last dish. Sarah, I'm in trouble. I'm in trouble. So been reading apetit again. Well, I may do that too. That's okay. So which issue is it? September. October. Okay. I would say a larger surface areas. A good thing. Yeah. Wonderful. Thanks Meghan. Yeah, right. Take care. Welcome to milk street. Who's going? Hi. This is Christie from Sturbridge. Hi. How are you? How can we help you? I'm good. My question is about sesame seeds. My friend recently had her baby, and then when she went to the doctor, she's allergic to sesame seeds. Now, all of a sudden when we left making HAMAs together, we also like cooking a lot of Asian dishes, but sesame oil through trying to figure out, okay, what do we do now to replace the sesame component and in HAMAs and also for the sesame oil? Is she allergic to nuts or just sesame to the actual sesame seed? So almonds, nomin butter would be okay. For example, on butter I think would be okay. The humming I was a little bit easier question. We also that of us is cube potentially that could help with the movements of ever heard of that. It's also a flavor issue though. I think a little bit right. A lot. Yeah, I agree. I think almond butter would be great or some other nut butter as for the component in Asian cooking. You could try toasted pumpkin seed oil. It's a, it's a wonderful ingredient at his dark, and it's just Yami and I think that would work. It's gonna do is very strong though. So you know, like toasted sesame seed oil careful with it because it can take over. But I think that would be wonderful and it's more readily available than it used to be. It's one of those ingredients that people are discovering toasted pumpkin boy. Yeah. Well, thank you. That's perfect. I will try that. Thank you for going. Okay, thanks, eight years. Appreciate it. I know I, this is mostly radio on Christopher Kimball is time for this week's milk street basic. We're big fans of north Africa's Sweetman t. so here's a recipe combined fourteenth spoons gunpowder green tea, fourteen moon sugar, and one ounce, fresh mint sprigs at a Cup and a half, a boiling water steep for five minutes swirling occasionally to dissolve sugar, then strain into glasses. You can find this recipe milk street, radio dot com. Next up, we'll.

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