l

lisalavery's Profile

Title Last Reply

CHOW Reviews: Calphalon Contemporary Nonstick 12-Inch Everyday Pan

Dec 30, 2013
lisalavery in Cookware

CHOW Reviews: The Petite Pizzeria

Dec 18, 2013
lisalavery in Cookware

CHOW Reviews: SodaStream Source Soda Maker

Dec 10, 2013
lisalavery in Cookware

CHOW Reviews: Breville Juice Fountain Plus JE98XL

Dec 06, 2013
lisalavery in Cookware

CHOW Reviews: OXO Good Grips Cookie Press

Dec 05, 2013
lisalavery in Cookware

CHOW Reviews: Waring Pro Belgian Waffle Maker (WMK600)

Nov 29, 2013
lisalavery in Cookware

CHOW Reviews: Hamilton Beach 12 Cup Oil Capacity Deep Fryer (35030)

Nov 15, 2013
lisalavery in Cookware

CHOW Reviews: BonJour Bakeware 9-by-5-Inch Loaf Pan

Nov 08, 2013
lisalavery in Cookware

CHOW Reviews: Dexas 4-Inch Nib Mini Mitt

Nov 07, 2013
lisalavery in Cookware

CHOW Reviews: All-Clad Stainless 1.5-Quart Sauce Pan

Oct 16, 2013
lisalavery in Cookware

Tres Leches Cake

charris,

The egg whites act as the leavener in this recipe for tres leches cake. I hope it's not too late where you are to make the cake. I just made it for my son's summer preschool picnic (sans rum) and it was a HUGE hit! I barely had to wash the dish. Let us know if you make it!

Cheers,
Lisa Lavery
CHOW Test Kitchen

Oct 08, 2013
lisalavery in Recipes

CHOW Reviews: All-Clad Roti Pan Open Rectangular Stainless Roaster

Oct 07, 2013
lisalavery in Cookware

CHOW Reviews: Lodge Logic 12-Inch Cast Iron Pan

Oct 04, 2013
lisalavery in Cookware

CHOW Reviews: Hamilton Beach Set & Forget 6-Quart Programmable Slow Cooker (33969)

Sep 23, 2013
lisalavery in Cookware

CHOW Reviews: Crock-Pot Countdown Touchscreen Digital Slow Cooker

Sep 16, 2013
lisalavery in Cookware

CHOW Reviews: Harold Imports Dual-Action Potato Masher

Sep 13, 2013
lisalavery in Cookware

CHOW Reviews: 12-Inch Chef's Stainless Steel Fry Pan from Emeril by All-Clad

You're right cowboyardee! The sides are not clad and the heat wasn't distributed as well as the standard All-Clad pan. So when we jacked the heat to high under the pan, it started billowing smoke and we had to up crank up our hood vent.

The steak did have a nice sear in the end and was quite tasty. Thanks for the feedback!

Lisa Lavery
CHOW Test Kitchen

Jul 01, 2013
lisalavery in Cookware

Paella

The rice really benefits from cooking with the seafood to add coastal, briny flavors to the finished dish, so changing this step would change the recipe outcome. Hope this helps!

Lisa

Mar 07, 2013
lisalavery in Home Cooking

Paella

Hi Dottie,

We don't recommend holding and reheating recipes that have seafood (and in particular shellfish). This dish is definitely best enjoyed right after it's finished cooking. Also the crusty, caramelized layer of rice that forms on the bottom (called socarrat) might get mushy if you made it ahead of time...and that's the best part! Hope you enjoy this version. Give us a shout and let us know how it turned out for you!

Best,
Lisa Lavery
CHOW Test Kitchen

Mar 07, 2013
lisalavery in Home Cooking

Needed: A fabulous bone-in pork chop recipe, please!

Hi kmlmgm,

We tested the same method as EM23 here in the CHOW test kitchen and got stellar results! Definitely don't wash that pan after you're done! The drippings in the pan make the best sauce, and you can tailor it to your spice rub and/or side dishes. You can use almost any liquid to deglaze the pan (white wine, cider vinegar, sherry) and then throw in some fresh herbs or other flavorings at the end with the butter. Here's a link to our Easiest Way video that gives step-by-step instructions:

http://www.chow.com/food-news/113939/...

and there's a recipe link on this page as well. Please let us know how your pork chop turned out; we appreciate feedback!

Cheers,
Lisa Lavery
CHOW Test Kitchen

May 22, 2012
lisalavery in Home Cooking

help! my bacon aioli is breaking!

Hi lestblight,

I actually developed bacon mayo for the CHOW Test Kitchen last fall, and my first attempt was WAY too loose. You can definitely use bacon grease to make an aioli, and there's no need to add any other type of fat. I found the ratio of 2/3 cup bacon fat/4 egg yolks/1t dijon (plus other additions like vinegar, garlic, s&p) made a flavorful condiment that stood up well in the fridge. Hope this helps!

Cheers,
Lisa Lavery
CHOW Test Kitchen

May 09, 2012
lisalavery in Home Cooking

Why didn't my sweet potato fries get crispy??!!

We took this question to heart here in the CHOW Test Kitchen, and I tried many (count 'em 6) times unsuccessfully to make crispy sweet potato fries in the oven. Among the different methods I employed were: soaking in water first, tossing in egg whites, high heat and broiling, cooking in a lower temp oven for longer, hot pan and lots of vegetable oil, hot pan and less vegetable oil, and tossing in cornstarch or flour. It was a mental rotary.

Among these tests, I found that tossing the sweet potatoes in vegetable oil, cornstarch, and s+p, then cooking them on a hot baking sheet at 450F for about 20-25 minutes (flipping once) gave the best results. Granted, they weren't crispy, but they had a nice roasted flavor and didn't look out of place next to a burger.

In the end, I just had to get over it and came to the realization that you should just be happy with the sweet potato fries the way they are; sweeter than regular fries, not necessarily healthier, but a fun twist on regular old russet fries.

May 02, 2012
lisalavery in Home Cooking

Anyone seen National Bohemian Beer in SF?

Hi,

I'm looking for some Natty Boh (National Bohemian) to use in a photograph with some steamed blue crabs and I was wondering if anyone has laid eyes on this beer in the Bay Area?

Thanks!

Help! I need recipe ideas that are soy, dairy, salt and meat free.

Hi,

I have been dealing with Thyroid Cancer for over 15 years, and have had 3 radiation treatments, all three of which required me to be on the no iodine diet. I agree with Nemo in that the THYCA website has a huge selection of recipes to choose from that are perfect for this type of diet. In addition, I found that there are a select group of bakeries that produce salt-free bread for carb cravings without having to make something from scratch. Here's one I like: Alvarado St. Bakery Bread - No Salt - Sprouted Multigrain. You can find it at some health food stores, online, and occasionally at Trader Joe's. A quick no-salt Fluffernutter sandwich with this bread helped make up for the lack of dessert in my life.

I think it's a wonderful thing to have supportive friends when you're going through something like this. I know I felt really tired and lethargic, and knowing that you have good people in your corner makes all the difference! Kudos to you!

Apr 11, 2012
lisalavery in Home Cooking

Basic Pancakes

I've made these pancakes on several occasions for a weekend breakfast and they always came out light and fluffy! I've even made the batter the night before to make it easier when I have guests.

Dec 06, 2011
lisalavery in Recipes

Jalapeño-Corn-Beer Quick Bread

Sylviamaxine,

We like to use a metal loaf pan for the even heat and browning action it provides. Although we didn't test these quick breads with Pyrex, you could certainly use that in place of a metal pan. You might need to bake the bread a tad longer.

Lisa Lavery
CHOW Test Kitchen

Oct 28, 2011
lisalavery in Recipes

Mini Tamale Pies

Midcity,

We never actually froze the pies here in the test kitchen, but I would suggest freezing them after cooking and then reheating them on a baking sheet in the oven set at 325F. Hope that helps, and please post to let us know how it works out!

Thanks, Lisa
CHOW Test Kitchen

Oct 05, 2011
lisalavery in Recipes

Breakfast Pita-Pizza

Hi Aramek,

It's Lisa from the test kitchen at CHOW. I wrote and developed this recipe...hope you like it! Chris Rochelle, our in-house photographer, is the man responsible for this beautiful photo. He totally rocks!

Sep 22, 2011
lisalavery in Recipes

Sautéed Zucchini

Hi Jaipur,
The key to a successful zucchini saute is high heat and plenty of room in the pan. The amount of oil should be just enough to keep the food from sticking. Hope this helps!
Cheers, Lisa Lavery (CHOW Test Kitchen)

Jul 18, 2011
lisalavery in Recipes

Sautéed Zucchini

Hi roscomo,
2 teaspoons is the correct amount for this recipe. We tested it in the CHOW kitchen and found it was enough oil to give nice browning, but not so much that the zucchini soaks up all the oil and becomes greasy.
Thanks, Lisa Lavery (CHOW Test Kitchen)

Jun 23, 2011
lisalavery in Recipes