I'd never thought of my risotto in biblical terms. "It's like Moses parting the Red Sea," cooking coach Kathryn Regalia says. "When you drag your spatula through the middle, and it stays apart, it's time to add more stock." With Regalia's guidance, I'm cooking one of my go-to dishes, Donna Hay's Lemon Parmesan Risotto, on a gas Viking range top at the American kitchen appliance maker's showroom in Hayward.
In the Bay Area, it's become common to try high-end kitchen appliances before you buy, assessing how a familiar recipe comes out on unfamiliar equipment