From Jackie Wise - Pittsburgh, Pennsylvania
A few months ago you were featured in Parade Magazine. The very last thing you mentioned in the article was your favorite comfort food...oatmeal with butter & maple syrup. I would love to know how you make it!
Ina's Answer:
I make my oatmeal in my microwave - it's so easy! I put 1/3 cup quick-cooking oats (I like McCann's) in a bowl, add 1 cup of water, then microwave it on high for 4 minutes. I add a pinch of salt, a splash of milk, a little bit of butter, and a drizzle of maple syrup, and stir it all in. My favorite breakfast!
From Mike Taylor - Enterprise, AL
When you cook with butter, what brand do you use?
Ina's Answer:
I often use Cabot unsalted butter, but there are many good brands of butters available. What's most important is to make sure you use unsalted butter, so you are able to control the amount of salt in the recipe. Salted butters can vary significantly in the amount of salt they contain.
From Elizabeth - Connecticut
On your show, I always see that salt is kept in a ramekin or other small bowl. Is the salt left uncovered all the time or do you have a cover or saran wrap to go over it?
Ina's Answer:
I keep salt uncovered in a ramekin for easy access while I'm cooking- it doesn't dry out or get bugs the way sugar or flour can.
From Joan - Merrick, NY
Which kosher salt do you use in your recipes?
Ina's Answer:
I use Diamond Crystal kosher salt, which is available at most grocery stores.
From Jazmyn - Tampa, FL
I'm going to meet my boyfriend's parents for the first time at a dinner party for his dad's birthday. What do you think is appropriate to bring?
Ina's Answer:
I would bring them a beautiful glassine bag of Salted Caramel Nuts, or if you don't have time to cook, a box of Fran's salted caramels is also a lovely gift.
From Francie Wenner - Kansas City
Love your recipes but occasionally find them too salty. I recently read that Morton's kosher salt is twice as salty as Diamond Crystal's. Which do you use?
Ina's Answer:
I use Diamond Crystal kosher salt exclusively in my recipes.
From Allison - Naperville, IL
I am wondering when I should salt my pasta water. Is it when it starts to boil, before, or when I add the pasta?
Ina's Answer:
I always salt my pasta water when I begin heating it on the stove. You could add it when the water starts to boil, just make sure to add it before the pasta!
From Trey - Okmulgee, OK
What would be a good dish to make out of Cooking for Jeffrey on our anniversary as dessert?
Ina's Answer:
I would make Vanilla Rum Panna Cotta with Salted Caramel. It's easy because you can make the Panna Cotta the day before, and all you need to do is drizzle the warm caramel on top before serving.
From Karen R. Rife - North Carolina
I love to entertain small and large groups. My question is: do you always have to offer an appetizer with the cocktail hour?
Ina's Answer:
I think it's nice to serve a little something so people don't get "toasted" during the cocktail hour. But it doesn't have to be anything complicated - I usually serve something simple like salted cashews, olives, or good potato chips.
From Elsa van Huyssteen - South Africa
I would like to make your recipe, salted caramel nuts, but do not know what this ingredient is - 1 teaspoon fleur de sel.
Ina's Answer:
Fleur de sel is a French sea salt, with a larger grain than kosher salt. Here is some more information on the different salts I use- I hope you find it helpful! https://barefootcontessa.com/s...
From Laura Quinn - Derry, Ireland
What would you recommend baking for homemade Christmas gifts?
Ina's Answer:
I love to make Salted Caramel Nuts, White Chocolate Bark (Barefoot Contessa How Easy Is That?) and Rum Raisin Truffles (Barefoot Contessa Foolproof)!
From Carol - Harleysville, PA
There are so many types of salt - table salt, sea salt, kosher salt. Does it make a difference which salt is used when cooking or baking?
Ina's Answer:
The kind of salt you use definitely makes a difference. I never use table salt because it has a metallic taste and tastes extremely salty. All of my recipes are based on Diamond Crystal kosher salt (even using a different brand of kosher salt makes a difference!) Sea salt is less salty than kosher, and fleur de sel is even milder- I often use it for finishing rather than cooking.