I find that I get inconsistent results when I use gelatin. Even for the same recipe, sometimes it will come out softer or firmer than other times. What is happening? --Sara Gelatin is a protein-based thickening agent used primarily in making desserts, aspics and jellies. It comes in a powdered form which is easy and convenient for... Read more →

What is Schmaltz? How is it made? --Brad Schmaltz is the rendered fat of chickens, used in traditional Jewish cooking. The word comes from the Yiddish for "chicken fat." It's made by cutting the skin and fat from the birds into small pieces (1" or 2.5 cm square) and placing them into a saucepan with a small onion that had been cut into... Read more →

I made chicken stock the other day that ended up almost colorless. The taste was fine, though. How can I add more color to my stocks? --Traci Some color in chicken stock may be a result of what the chicken was fed. Most of the color, however, comes from how the stock is made. If you are looking more color, you can try these tricks:... Read more →

If you own an automatic breadmaker and are getting tired of the same old loaf with the paddle hole in the bottom, then you should try using it for something new. I frequently use my bread maker as a mixer/proofer and then shape the loaf by hand to cook in the oven. The following recipe is for Jewish-style rye bread, based rather loosely... Read more →

Last week in the grocery store, I noticed a new breakfast cereal from a popular brand. The new kid on the block, let's call it "Plus", claims to satisfy your hunger. Presumably, this means you will eat less. Good idea. Some of the newest research, particularly on artificial sweeteners suggest that because your appetite isn't satisfied... Read more →

In a posting recently, you mention cold smoking. Can you please explain the difference between cold smoking and hot smoking? Thanks--Shawn Traditionally, smoke was used to cure and meat, fish or other foods to help prevent spoilage. Nowadays, smoking may also be done simply to add flavor or complexity to foods such as cheeses or... Read more →

At the grocery store recently, I bought a cartoon of what I thought were free range eggs. When I got home, I noticed that the package said "free run." What is the difference? --Glenda Eggs can come from hens that are 'free range", "free run" or "battery". The image people are most familiar with is that of "battery hens", crowded into... Read more →

How long can you keep boiled easter eggs without refrigeration? How long can you keep boiled eggs in the fridge? Please, we need this answer A.S.A.P.--Ed I assume when you ask how long can you keep boiled Easter eggs without refrigeration, you mean ones that you intend to eat afterwards. If so, then the general food safety rule holds... Read more →

For years, I have heard of the technique of using frozen butter to make better biscuits. It's one of those ideas that you say to yourself, "I'll have to try that some day," but somehow you just never get around to it. By grating the frozen butter and then gently mixing it into the dry ingredients, you avoid having the butter soften to... Read more →

Is the soda that is in pop the same as baking soda or bicarbonate of soda? Thank you. --Adell The history by which soda pop gets its name is interesting, if a little confusing. The original sparkling waters were naturally bubbly spring waters. The most notable of these may be Seltzer water from Germany. Generic carbonated water... Read more →