608 useful answers · Page 16 of 26
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Search this topicSeparate them when the stems are substantial. Chop the stems finely and cook them with the onion, carrot, and celery at the beginning; add the leaves near the end so they only need to wilt. This uses more of the bunch without leaving tough stems among overcooked leaves. Remove any especially woody portions rather than assuming every part will soften equally.
Open and flatten the seeded chile pieces, then press them briefly against a heated skillet until they smell fragrant and change color slightly. Turn and repeat on the other side. The aim is quick toasting, not prolonged blackening. Transfer them to a bowl, cover with hot water, and weigh them down while they soften according to the sauce recipe.
Have the toppings ready before adding chips to the hot sauce. Different tortilla chips absorb liquid at different rates, so check the texture promptly and serve when it suits you. Rick Bayless describes both crisp and very soft styles as valid. Use sturdy chips and shorten their time in sauce if you prefer contrast, rather than expecting dressed chips to stay crisp indefinitely.
Roasting develops sweetness and patches of char that balance the tomatillos’ tart flavor. Rick Bayless roasts them with chiles and unpeeled garlic, then blends everything with the collected juices once manageable to handle. Husk and rinse the tomatillos first. Choose this method when you want a mellow roasted salsa, recognizing that a boiled version will have a different flavor profile.
Yes. Esquites uses kernels cooked in a pan rather than whole grilled ears. Pati Jinich sautés chile in butter and oil, adds corn, then simmers it with water and epazote until cooked. Serve in small bowls with lime, crema or mayonnaise, cheese, and chile added to taste. Cilantro can replace epazote in this recipe, although its flavor is different.
A few reverse turns reposition food that is collecting against the plate and help prevent sticking. Then return to the normal clockwise motion to push the softened food through. Check that the disc is installed correctly and the mill is stable over its receiving bowl. Continuing to force the handle in one direction can leave food riding around without passing through efficiently.
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A suitable food mill separates skins and seeds from the puree as softened tomatoes pass through its disc. That is a useful difference from a blender, which chops everything together. Choose the disc for the texture you want and follow the mill’s assembly instructions. Stop to clear retained material as needed rather than forcing all of it through into the sauce.
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The meat may be too warm for a clean grind. KitchenAid recommends very cold, even partially frozen meat that a sharp knife can still pierce. Chilling helps the fat pass through instead of accumulating on the blade. Stop and follow the appliance’s cleaning instructions if buildup slows processing, then resume with properly chilled pieces; do not push harder against a clogged mechanism.
KitchenAid advises against grinding very hard, dense foods such as fully dried homemade bread in this attachment. Grind homemade bread while fresh, then dry the crumbs afterward. Its guidance also warns that partially dried bread can jam the grinder. Check the instructions for your exact attachment before substituting it for a food processor, since not every hard ingredient suits the mechanism.
Yes. Start the assembled mixer on its specified low setting before pouring the base into the frozen bowl. KitchenAid warns that a stationary base can freeze against the bowl too quickly and lock the dasher, risking attachment damage. Have the chilled base ready so you can pour smoothly after starting. Follow the directions for your attachment generation and compatible mixer.
Transfer it to a separate freezer container. KitchenAid advises against storing the finished ice cream in its freeze bowl, where hardened dessert may tempt you to pry with a metal scoop and damage the surface. Use a rubber spatula or an appropriate plastic or wooden utensil to transfer the freshly churned mixture. Let the attachment bowl follow its own cleaning instructions afterward.
Do not immerse this attachment or put it in the dishwasher. After detaching it as instructed, let dough dry for about an hour and remove it with the supplied cleaning brush. KitchenAid permits gentle tapping and a toothpick for stubborn pieces. Avoid knives, metal tools, and feeding a cloth through the rollers. Finish with a soft dry cloth on accessible exterior surfaces.
Flat ends help the food mount securely and align with the cutting mechanism. KitchenAid’s attachment also has limits on diameter and length, so a long curved vegetable may need dividing before it fits. Trim for a stable centered piece rather than trying to hold a wobbling vegetable by hand. Check the exact attachment’s size limits and install its food skewer correctly.
Use the large core slicing blade when you want ribbons around a substantial apple core. KitchenAid distinguishes it from the small core blade intended for foods such as zucchini. Spiralizing blades make strands instead, so first decide whether you need ribbons or noodles. Match the blade to both the food’s center and the intended cut before starting the mixer.
Use oven mitts and follow the pan handling directions; the loaf and pan remain hot after baking. Zojirushi suggests removing bread within ten to fifteen minutes and, if needed, turning the wing nut underneath the pan in both directions to help free the blade. Do not pry with a sharp knife, which can damage the nonstick coating and the loaf.
The machine can refuse another cycle while it is still too warm from baking. Let it cool as its manual directs before starting again. This is a protective feature, so repeatedly pressing Start does not fix the underlying temperature. Plan a cooling interval when baking multiple loaves, and check the model’s troubleshooting guidance if the warning remains after normal cooling.
Check the filter basket for blocked mesh and clean it according to the model’s instructions after turning off and unplugging the appliance. Fine fiber buildup can reduce flow even when the basket looks mostly clear. Also feed gently: heavy pressure on the pusher slows the motor and can reduce yield. Use the provided pusher, and never reach into the feed chute.
For the model covered by this manual, put the cut faces toward the inside of the toaster and select Bagel. That setting changes how the two sides are heated so the cut surface toasts appropriately. Do not assume every toaster has the same orientation; check its slot markings or manual. Use halves that fit freely within the appliance’s stated thickness limit.
On this KitchenAid model, Frozen adds a defrosting stage before toasting, allowing frozen bread to warm through before reaching the selected browning level. Use it for frozen food rather than as an extra darkness control for fresh bread. For frozen bagels, follow the manual’s combined setting sequence. The function is designed around the bread’s starting state, so regular toast does not need it.
A floating hinge lets the upper plate settle more evenly across a sandwich instead of pressing only at the front edge. Breville’s BSG520 uses this design for panini. Preheat the press as directed, position the sandwich correctly, and lower the plate normally. The hinge movement is intentional; forcing it rigid or pressing excessively can defeat the way the plate is designed to sit.
If your press has an adjustable height stop, use it to hold the top plate above the food. On Breville’s BSG520, the side clip sets that height so heat radiates onto the topping without the plate’s weight resting on it. Preheat first and lower the plate onto the stop gently. A press without this feature may not support the same method.
Coarse or pregrated cheese makes a smooth sauce harder to achieve. Finely grate the cheese and have starchy pasta water ready before combining everything. In the cited method, toss vigorously off the active heat and add small splashes of cooking water as needed. A little butter helps this home version emulsify. Do not keep adding dry cheese to an already tight clump.
Turn off the pan’s heat before adding the egg mixture, and combine it with reserved pasta water while tossing promptly. The hot pasta supplies gentler heat than a burner under the sauce. Because this method may leave eggs lightly cooked, use pasteurized eggs. Assemble the other components first so the final mixing is quick, rather than leaving the egg sauce sitting over heat.
Use a recipe designed for them and cover the sheets fully with sauce. Barilla’s oven ready sheets need no preliminary boiling, but they depend on moisture in the assembled dish. Start with sauce beneath the first pasta layer and place sheets side by side without overlapping. Follow the specified pan size and baking directions instead of substituting a much drier filling arrangement.
How to cook basmati rice in a saucepanAbout 20 minutes
How long does it take to hard-boil eggs?About 25 minutes, including cooling
How to make stovetop popcorn that stays crispAbout 10 minutes
How to make homemade lemonade with evenly dissolved sugar15 minutes, plus chillingSource checks for these answers: September 23, 2026. Product instructions and local requirements can vary.