Home Cooking Bean There, Done That (with Josh Malina)
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Mar 27, 2020 Actor and latke aficionado Josh Malina schools the hosts on the art of making latkes. Other topics include the value of bean liquid, cooking with frozen vegetables, doll in Indian cuisine, lentils and beets, mailing homemade dishes, proper oil amount for pan frying, and a philosophy about soaking beans.
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Treat Yourself With What’s On Hand
- Make quick, satisfying meals from what you have by combining simple staples like toast, cheese, eggs and condiments.
- Use small treats (fresh herbs, chili crisp, boiled asparagus) to make humble food feel special.
Stock A Flexible Pantry
- Build a well-stocked pantry of oils, vinegars, cheeses and stocks to increase cooking flexibility.
- Keep staples like hard cheeses and reduced chicken stock to boost flavor and save time.
Soak Beans Overnight (Often)
- Soak most dried beans overnight to shorten cooking time and get even texture; use two-day soaks for chickpeas or old beans.
- Add salt and a pinch of baking soda to the soak to season and create an alkaline environment for faster softening.