Q: I am planning a shrimp dish which is basically a casserole of black tiger shrimp layered with thin slices of 2 lemons and 1 onion. Over this is poured a butter and herb mixture and then the casserole is cooked in the oven at 400 degrees for 20 minutes. Some cookbooks say that raw shrimp should be cooked in the shell so as not to dry... Read more →
Q: Is it all right to store avocados in the fridge? Avocados don't ripen on the tree. After they are picked, they ripen best at temperatures between 60°F and 75°F (15°C and 24°F). If you keep an unripened avocado in the fridge, it can go straight to spoiled without ever completely ripening. This is because the ripening process is... Read more →
Q: I like baking muffins and cookies and prefer to use whole grains. I'd like to understand when I can make substitutions for white flour. Also, I have a muffin recipe that calls for 1/2 cup each all-purpose flour and whole wheat flour, and 1/4 cup wheat germ. What's the point in that? Why not just 1 ¼ cup of whole wheat flour?... Read more →
Q: We got an entire deer given to us, so my husband took the meat off the bones and I cut it up into tiny bite-size pieces and froze it to use in stews, etc. However (I think because of the low fat content) I find it's always somewhat tough. What marinade or cooking method should I use to tenderize this meat? You are right, the lack of... Read more →
Q: I was reading that flax is really nutritious and was wondering if there are any recipes or uses for flax other than in bread? -- Lindsay E. According to Walter Willett, M.D., in his book Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating, flax seed is high in fiber and rich in n-3 (omega-3) fatty acids... Read more →
If you are passionate about baking bread at home, if you aspire to bake the perfect baguette or artisan loaf, then you want to read these three books: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart OK, I admit that the first thing that caught my interest about this book was the front cover, the... Read more →
Q: Could you tell me what castor sugar is? I have no idea what or where it is. Caster (or castor) sugar is the British equivalent of what is called Superfine or Berry sugar in the U.S. and Canada. It has a smaller grain than regular sugar and is usually called for in recipes where the sugar needs to dissolve easily. If you can't find... Read more →
Q: What is the difference between baking soda and baking powder and how are they used. Can one be substituted for the other? Baking soda and baking powder are both chemical leaveners used to make baked goods such as cakes and muffins. Baking soda has some other culinary uses, not discussed here. In recipes calling for baking powder... Read more →
Q: I have beef, or sometimes venison, that has been run through a tenderizer. I want to bread them and fry or bake them like a veal cutlet. My problem is that I dip the meat pieces in egg and then lay them on a plate that has a mixture of flour/seasonings/fine breadcrumbs. I then put usually olive oil in a pan, heat it up to medium... Read more →
Have you ever had a custard turn into wet scrambled eggs, or a cheese sauce separate into a greasy, grainy mess? In both cases, the problem is protein that has been overcooked. Understanding the behavior of proteins during cooking is one of the most fundamental skills for success in the kitchen. What are proteins? They are long molecular... Read more →