We’re recently had a few issues raised in our children in that one is very sensitive to highly processed foods and plastic containers. So I’m trying very hard to stay away from all that stuff. I’m trying my hand at jarring/canning, well I have yet to do it. Can I can chicken/beef stock/soups and sauces in the glass jars and then... Read more →

I am making low cal pumpkin muffins using a box of spice cake mix combined with a can of pumpkin. Can I add a little baking powder to make them rise up and be a little bigger? --Judy You can certainly try adding more baking powder, but there are a few things you might want to consider before you try that. First, you don't say... Read more →

What is the difference between coriander and cilantro? --Alexis Coriander and cilantro are the same plant, coriandrum sativum. Typically, the seeds are called coriander. The leaves may be called coriander, cilantro, or Chinese parsley. Both parts are used in cooking. The coriander seed is small, about 1/8 inch (3 mm) and is light... Read more →

How can you prevent a cheesecake from cracking? --Sr. Celine Cheesecakes crack because the filling expands during cooking and then contracts while it cools. If the filling is not able to relieve the stress caused by this contraction in some way, it cracks. There are a few ways to help prevent cracking, according to Harold McGee. They... Read more →

Recently I saw on TV a news feature saying that families are eating less healthy foods because they are trying to save money during the current economic crisis. The the Washington Post ran the this article talking about changing consumer habits at the grocery store. I seem to recall Irma S. Rombauer, matriarch of the Joy of Cooking... Read more →

On our recent trip to France, Pat and I stayed at a lovely converted farmhouse just south of Avignon, called Mas St. Antoine, operated by Kerrin & Keryn Webster, who describe themselves as "Two kiwis making a life in Provence." It was late September and their fig trees were covered with fruit ready to be picked. Kerrin suggested we... Read more →

KitchenSavvy has been quiet for the past few weeks as my Bride of 34 years and I were away on a holiday - three weeks of roaming around France and Italy, followed by an 18 day cruise, aboard the Emerald Princess, from Venice along the northern Mediterranean and across the Atlantic Ocean to Fort Lauderdale. Of course a trip like that... Read more →

I love grilled steak but am never sure if I should salt it before putting it on the grill. I have heard that salting the meat before cooking it will cause the juices to leak out of it. Is that true? When is the correct time to salt a steak you are going to grill? Some people prefer to salt their meat after it has been seared, exactly... Read more →

I soaked a three of cups of dried navy beans overnight to use in a baked bean recipe, and now I see that the recipe only needs two cups of dried beans. Can I freeze the ones I don't need for some future use?--Josh Dried beans that have been soaked can be drained and frozen as is, or they can be boiled first and then frozen. You may find... Read more →

I see a lot dishes at fancy restaurants featuring beef cheeks. What are they, and how are they best prepared?--Alana Beef cheeks are exactly what they sound like. They are the muscles in the facial cheeks of cattle. They are a finely textured meat with some internal silverskin. Following the general rule that the more a muscle is... Read more →