Methods and Techniques

Water Needed for Large Quatities of Rice

When you cook larger quantities of rice (say, more than three cups dry rice), you need proportionally less water. Can you provide a rule of thumb or a chart? I cook both white and brown rice.-- Marcia I can find no detailed reference for the amount of water needed to cook larger quantities of rice but I notice that the instructions for... Read more →

Coming Clean

In your post on Seasoning Stainless Steel, you say to "wash in warm water with a small amount of dish soap and dry immediately." I thought that soap would dissolve the fat, so you would damage the coating if you use it. - Comment* Seasoning in this sense involves heating oil in a frying pan, or other cooking surface, to form a non-stick... Read more →

Time to Chill

Why do pie crust recipes tell you to refrigerate the dough before rolling it out?--Linda Refrigerating the dough after mixing has two main benefits. First, it cools down the fat, usually butter and/or shortening, making it firm again. If the fat becomes too soft, it will mix too completely with the flour. To get a good crust, you need... Read more →

A Scalding Question

When a recipe calls for scalded milk, can you use skim milk or do you need to use whole milk? The kind of milk depends on the recipe more than on whether or not you are scalding it. In most cases, if not all, you should be able to substitute skim milk for whole, although it may give a slightly different mouthfeel to the finished dish... Read more →

Pizzelle Puzzle

I have used self rising flour instead of all purpose flour for a pizzelle recipe that uses rum, orange extract, grated orange peel, unsalted butter, eggs, vanilla extract, sugar, flour and baking powder. Not knowing I was using self rising flour, I added 2 tablespoons of baking powder to 3 1/2 cups of flour as per recipe. The batter... Read more →