I have a recipe that calls for flour and butter and then says to combine them to make a "beurre manié" but it doesn't explain what that is or how it is made. Can you please explain. - Josh Beurre manié (pronounced Burr mahn-ee-AY) is a common way of using flour to thicken sauces, stews or soups. The term means kneaded or rubbed... Read more →

I have an electronic scale that has fluid ounces as one of its measurement capabilities. How is it possible that a scale can measure fluid ounces , being a volumetric measurement? I see plenty of other electronic scales for sale that say the same thing, so there must be some conversion factor that can be programmed into a scale. I can... Read more →

I started with plain flour and yeast and realized the flour wasn't sufficient. Without thinking, I grabbed the available flour on my shelf but discovered it was self raising after I had mixed it all. Is that still edible? What will happen to my pizza now? Thanks- Evelyn In general, if you use self-rising flour in place of plain flour... Read more →

Why is it that whenever I make scrambled eggs they end up in a puddle of yellowish water?- Gwen As is so often the case in cooking, the culprit is overheated protein. When you scramble eggs, initially the protein molecules in the eggs unfold into long strings that cross-bind with each other to form a network. That network holds the... Read more →

So. Have you ever wondered how convenient so-called convenience foods actually are? On my most recent trip to the grocery store, I noticed a package of prepared chicken for sale that had been spatchcocked and covered with spices. A spatchcocked bird is made by removing the backbone, or breastbone sometimes, and then spreading open and... Read more →

Maybe not to everyone's liking, but if you are a fan of cooked marrow bones, they are easy to make at home. The rick, unctuous taste of warmed marrow spread on toast is both unique and delicious. Start at your butcher by getting 3 or 4 pieces of marrow bone 1½-2" (3.5-5 cm) thick, cut crosswise as in the picture above, per person. Make... Read more →

According to the World Health Organization (WHO), over 2 billion people worldwide suffer from anemia, many caused by iron deficiency. In so-called developing countries, half of pregnant women and 40% of preschool children are estimated to be anemic. The WHO recommends dietary diversification including iron-rich foods and enhancement of... Read more →

What is a 'Mimosa'?-Daniel In the culinary world, 'mimosa' can mean one of three things: A drink, typically served at breakfast or brunch, made from equal parts of champagne and orange juice; A preparation, similar to a deviled egg, where a hard boiled egg is cut in half lengthwise, the yolk is mashed and combined with mayonnaise and... Read more →

I have a recipe for vol-au-vent pastry that says to dock the shell before blind baking it. I know what blind baking is, but what is 'docking'? -Jerry To dock something means to poke it with holes. This is done with flat breads, crackers and pastries when you don't want them to expand too much during baking. It works by creating escape... Read more →

Is it okay to use extra virgin olive oil to season a pan?- Mary I wouldn't recommend using extra virgin olive oil, simply because you are paying a premium for the extra virgin part. That said, pretty much any cooking oil can be used to season frying pans. I use regular olive oil to season my cast iron pans, but you have to be careful... Read more →