What does it mean to baste something? How and when do you do it?-- Nora Basting is used in roasting meat and poultry. To baste something, you take some of the juices that have collected in the bottom of the pan and use them to moisten the top surface. The juices may be spooned over the meat or brushed on. A basting bulb can also be used.... 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 →

Please help settle a family debate. Is it necessary to brown meat that is being cooked in a slow cooker? -- Sandra, Bobbi and Bruce With the exception of ground meats, it is not absolutely necessary to brown the meat before cooking it in a slow cooker or Crock Pot, although it is recommended as part of the flavor development of the dish.... 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 →

I want to make potato pancakes for the holiday, but don't want to be slaving over a hot frying pan when my guest come. How can I prepare them ahead of time, store them, and reheat them?-- Eileen You can make the pancakes ahead of time and either refrigerate or freeze them. When it is time to serve them, place the pancakes in a single... Read more →

Q: I'm having a dinner party this weekend and would like to know if I can pre-cook the pasta, refrigerate it and then reheat it just before serving.-- Michael M. Restaurants do it all of the time. Boil the pasta as usual, but under-cook it just a little. Drain the pasta and then dump it into a bowl of ice-water to stop any further cooking... Read more →

Q: In cooking, what does it mean to temper something?-- Rochelle Tempering refers to the blending of ingredients of different temperatures. There are two common uses of the term, to temper eggs or to temper chocolate, although the way tempering works differs between the two. In tempering eggs, you add a small amount of a hot liquid into... Read more →

Q: What is "clarified butter"? -- Lily Clarified butter, also known as drawn butter, is butter from which the water and milk solids have been removed. Store-bought butter contains somewhere around 16-18% water by weight. It also contains between 1-2% milk solids other than fat, the proteins (caseins and whey) and carbohydrates (lactose)... Read more →

Q: What does the term "blind baking" refer to? When making pastries, tarts, flans, quiches or other items with a crust, it is sometimes necessary to bake the shell before the filling is put in. This helps prevent the filling from making the crust soggy or keeping it from cooking completely. It also allows you to cook the crust at a... 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 →