Sometimes I get comments / questions for specific recipes that may be useful information in general. This page houses the questions and my answers (best guess- please correct if you see something wrong!). I’m know I won’t know the answer to a lot of questions, so I’d love to hear other people thoughts!
How do I double boil something at home if I don’t have a double boiler?
Double boiling allows you to heat something without having it touch the heating source directly. I don’t have a double boiler and I’m not even tempted to buy one since I’ve had great results using equipment I already have at home. Essentially, I’m putting a bowl on top of a pot / saucepan with simmering water. I start by finding a metal bowl that fits the quantity of ingredients I need. Then I find a pot or saucepan for the bowl to sit on top of- it should fit snug so that there aren’t any gaps for steam to escape. Put about 1 inch of water in the pot / saucepan and bring it to a simmer. Once it’s simmering, place the bowl on top (make sure it is not touching the water) and you’re all set!
What is broiling?
Can I make tofu or paneer without frying it?
Absolutely! I’ve found broiling to work most of the time when a recipe asks for something to be fried. There are so few things that I fry now since broiling is so much healthier. Broiling is essentially exposing the food to really high heat- meaning you need to watch it closely! Most ovens have a “broil” setting, which usually means the top element/flame is the only one that turns on. Place the oven rack on the highest shelf possible, then put your pan on it. I do lightly oil the bottom of the pan so the food doesn’t stick. Let one side get completely done, then flip it and broil the other side. Leave the oven door slightly open- I know this seems counter intuitive, but the foods seems to get crispier what I leave the door open as opposed to closed. My best guess is that closing the door makes the food steam a little, but I’m not sure.
Is roasting different than baking?
I want to say yes, but I’m not sure. They both occur in an oven. In my recipes, I generally use “roasting” for when I mean high temperatures- greater than 400 F (200 C). I use “baking”for temperatures lower than 400 F (200 C).