Q: What does sifting flour do? How is it done? Is it necessary? In earlier days, sifting flour served several purposes. When flour was milled using stone wheels, as opposed to modern steel rollers, sifting removed bits of the millstone and other impurities that might be found in the flour. With modern milling equipment, tighter food... Read more →

Q: I have heard that it isn't really necessary to scald milk, even though the recipe may tell you to. Is this right? Milk is scalded by heating it to 180°F (82°C). Visually, at sea level, this is the point at which tiny bubbles begin to form. Because water boils at a lower temperature at higher altitudes, this visual clue may be... Read more →

Q: I have a jar of Kalamata olives in my fridge, that seem to have developed a white scum (for lack of a better word!). What is it, and are they still safe to eat? Kalamata and other olives may release some of the olive oil contained in the fruit into the pickling brine. The low temperature of the fridge will cause the oil to thicken and... Read more →

Q: What are the wispy white streamers that sometimes appear in vinegar? Those white streamers are called "Mother of Vinegar". They are clumps of the bacteria that turn alcohol into vinegar. Generally, they are harmless and you can just pour the vinegar off the top, leaving the mother behind. Sometimes, if left in the vinegar for a long... Read more →

Q: When I go to peel hard-boiled eggs, I end up with very small, messy-looking eggs, with big chunks of the white stuck to the shells. How do I get round this? Older eggs are easier to peel than new ones. As eggs age, some of the carbon dioxide contained in the albumen escapes, reducing its acidity. Research shows that the reduced... Read more →

Q: Why do my baked beans never seem to cook completely, no matter how long I leave them in the oven? Beans cooked in water that contains a high level of calcium can take a very long time to cook, or may never soften at all. The calcium combines with the pectins between cells in the beans. The strengthened pectins reinforce the walls of... Read more →

Q:I find regular store-bought white vinegar to be too wimpy for my tastes. Is there anything I can do? Regular white vinegar is 5% acetic acid. You could try using pickling vinegar which comes in 7% concentration. You should be able to find it with the other vinegars in your grocery store.... Read more →

Q: I have an older cookbook that calls for ascorbic acid to be added to sugar syrup when freezing peaches. The local grocer doesn't have it and never heard of it. How come it's not available anymore? Ascorbic acid is used in recipes to reduce or prevent enzymatic browning of foods, particularly fruits. It should stil be available in... Read more →

Q: When I boil eggs, the shells crack. How can I prevent this? Here are a few things you might try in order to avoid having the shells crack when you boil eggs: Visually inspect the eggs before cooking. If possible, avoid using eggs with fine surface lines that may crack during cooking. Always discard eggs that are already cracked. Start... Read more →

Q: What is the substitution of vanilla extract for beans? There isn't an easy answer to this question. According to Nielsen-Massey Vanillas, Inc., the substitution of whole vanilla beans for vanilla extract is one bean equals approximately one tablespoon of extract. However, The Vanilla.COMpany says ½ vanilla bean is the equivalent of 1... Read more →