Can I freeze cooked Dauphinoise Potato and what foods are absolute no no's for the freezer.--Lisa Raw potatoes cannot be frozen, as freezing converts the starch in them to sugar, resulting in an unpleasantly sweet product. Once they are cooked, however, this problem is lessened. To freeze Dauphinoise Potatoes, prepare them as usual... Read more →
What is crème fraîche? I have several recipes that call for it but I can't find it anywhere. --Eva Crème fraîche [pronounced 'krem FRESH'] is a common ingredient in French cooking. It is a fermented cream product with 30% or more butter fat, by weight, and is used to garnish soups or desserts. It is also used as an ingredient in... Read more →
Why do some Balsamic Vinegars cost a few dollars a bottle while other may cost a hundred dollars an ounce. Is there a difference? --Bryan Traditional balsamic vinegar is the result of a long process that starts with the juice, or 'must', of Trebbiano and Lambrusco grapes being boiled until the liquid is reduced to about two thirds of its... Read more →
I have many recipes that require an ingredient called "Greek Yogurt". How is Greek Yogurt different from other types of yogurt? Is it widely available? -- Ivonne There are three major differences between traditional Greek Yogurt, called yiaourti in Greece, and what you find in most North American supermarkets. Greek Yogurt may be made... Read more →
I love risotto. Problem is, it takes so much effort to stand over the pot stirring it. What does all of that stirring do, and is it necessary? -- Jeanne When Shakespeare wrote "Double, double toil and trouble; Fire burn, and cauldron bubble", you might think that he was writing the instructions for risotto. All of that extra stuff about "... Read more →
Lots of recipes that use wine or spirits say to cook off the alcohol. I have heard that not all of the alcohol is cooked off. Is this true? -- Bobbi That's correct. Depending on the cooking method, between 5% and maybe 75% of the alcohol that went into the dish is left behind. But the question really is, how much actual alcohol is that... Read more →
Q: I have a wonderful spice cookie recipe that I would love to modify to allow me to make gingerbread shaped cookies instead of round, drop cookies. The dough spreads too much during rising to keep the shape. It also is very hard to work with. Is there a simple way to modify the recipe while keeping the same taste?-- Laura There are a few... Read more →
Q: Would you please tell me what the difference is between complete and complementary proteins.-- Angie Proteins are the basic building blocks for all living cells. They are made up from chains of smaller compounds called amino acids. There are 20 amino acids that are important to human health. Of these, your body is able to manufacture... Read more →
Q: In A Trio of Bread Books, you mention "Baker's Percentage". What is it and how does it work? -- Pat R. Baker's Percentage is a notation method for bread recipes. Using Baker's Percentage, the amount of each ingredient is given as a weight, stated as a percentage of the total weight of flour used. For example, a simple white bread... Read more →
Q: What is the difference between black and green tea? -- Josie Tea, whether green or black, is made from leaves of the plant Camellia Sinensis. Beverages made by infusing the leaves or parts of other plants, such as rose hips, chamomile or mint, are technically tisanes. In making black teas, the leaves of the tea plant are left to wilt... Read more →