I have a cookie recipe that requires blanching almonds. How long should I boil them? I will be grinding them up in the blender after I blanch them.--Paula Almonds are blanched to remove the thin brown skins, resulting in a milder flavor since the skins contain tannins which are bitter. According to the Food Substitutions Bible, in order... Read more →

I'm trying to formulate a whole wheat lemon-blueberry pancake mix. I am using hard white wheat flour, lemon juice powder and lemon peel granules for flavor. I'm wondering if the lemon effects the cooking of the pancakes by reacting with the baking powder. It seems like the first couple of pancakes are better then subsequent ones, which... Read more →

I have a problem with Yorkshire pudding that I hope you can help. My recipe is: 1 cup all purpose flour 3/4 cup cold homogenized milk and 4 eggs I put 1/8th of an inch of extra virgin olive oil in the muffin pans, heat the oil up just to the smoking temp then add the chilled batter and bake it for 25-30 minutes. I bake it at 425... Read more →

Have you considered giving easy and convenient Amazon Gift Certificates for the Holidays this year? Memorable Meals IIISometimes, it is the waiter that makes a meal memorable. My wife and I recently took her parents out to Carver's Steakhouse in Saskatoon to celebrate their 55th wedding anniversary. What can I say? It's a steakhouse. You... Read more →

This summer we had a large crop of raspberries which I froze to use later. They are now one solid block of ice. Is there any way I can freeze them so that I can measure out the amount I need rather than having to chip chunks out of a block? --Joan You can freeze berries, beans, and other fruits or vegetables using a technique called open... Read more →

When roasting a turkey, what temperature should it be cooked to and what is the best way to measure the temperature.--Brenda Ideally, the meat on the breast of a turkey should be roasted to 165°F (74°C) to be at its most tender. However the leg and thigh need to be cooked slightly higher, to between 175°F (80°C) and 180°F (82°C... Read more →

Welcome to the new look for KitchenSavvyThe new artwork and Chef logo are the handiwork of Brian Kachur, at BVKCreations. Visit his site and see some of the other work he has done. Brian also did all of the illustrations for my wife's new bookPress Pause ... Press On: Bringing Balance & Perspective To Work & Life"(NOTE: If you... Read more →

My wife and I are having a debate over where to keep the bread. I prefer to keep it at room temperature, but she says that bread should be stored in the refrigerator. Which is better? --Art Bread kept in the fridge goes stale about four times as fast as it does at room temperature. Why? Staling can occur either when the bread dries out... Read more →

Sometimes when I save an unfinished jar of baby food in the fridge, when I go to use it, it has become runny. Is it still good?--Anna This happens if you save food that has had the spoon which you used to feed baby put back into it. Saliva contains digestive the enzyme amylase that help to start the breakdown of food for digestion.... Read more →

Please let me know how long you can leave freshly cooked food out at room temperature, i.e. turkey, roast beef. I was told by a friend that you must either freeze or refrigerate immediately because bacteria builds up immediately. --Annette This is probably the post I get the most comments on, and most of them are "I hate to waste... Read more →