The Washington Post
Every week, Aaron Hutcherson and Becky Krystal answer questions and provide practical cooking advice in a chat with readers. Aaron and Becky write and test recipes for Voraciously, The Post's team dedicated to helping you cook with confidence. Here are edited excerpts from a recent chat.
Q: What fresh veggies and fruits in season do you recommend buying before October and fall cooking?
A: Top of my list is corn, peaches, tomatoes and watermelon! - Becky Krystal
A: Ditto on getting all of the tomatoes and stone fruit you can before it's too late! - Aaron Hutcherson
Q: When a recipe calls for, say, "2 large bell peppers (14 oz. total) cored, seeded, and coarsely chopped," I assume that the peppers are weighed before prep, and not after. Am I correct?
A: Correct! That way you know how much to buy. - B.K.
Q: How can I achieve something close to wok cooking without a wok and a natural gas stove?
A: Use a pan you can get pretty hot -- so cast iron, stainless steel or carbon steel. Preheat the pan well. Cook things in batches and keep the food moving. That should help some! - B.K.
A: You can use your oven to preheat the pan until really hot and then transfer it to the stovetop. - A.H.
Q: How do you add an egg to ramen without it curdling?
A: When I do an egg drop, I whisk the eggs in a bowl first. Then gradually drizzle into the soup, stirring constantly so you get those nice wisps that cook instantly. Work over low or medium-low heat. - B.K.