| Subject | Date Asked | Expert |
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| Turnips | 11/25/2003 | Tina Addair |
Q: do you have a good mashed turnip recipe that you can share? I am preparing Thanksgiving dinner for ...
A: Here are 2 recipes. You can pick the one that sounds best to you. Both of them make 12-13 servings. ...
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| Cooking with a crock pot - raw meat | 10/14/2003 | Tina Addair |
Q: I work and decided to make some spaghetti sauce in the crock pot when I went home for lunch. I ...
A: Yes, the meat will cook (there is no problem with putting meat into a crockpot from a raw state as ...
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| 1-CHEF KNIVES 2 SLOW COOKING | 9/26/2003 | Tina Addair |
Q: I AM spending more time cooking & enjoying it. i think i might enjoy it more if I added some good ...
A: As far as the knife size to go with, your hand size IS a big consideration. You want the knife to ...
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| serving two main dishes | 9/9/2003 | Tina Addair |
Q: I've been in the catering business for nearly two years. The one subject that still has me guessing ...
A: When doing a plated banquet or catering, the average rule is 4 ounces of beef with 3 ounces of ...
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| Estimating Food Quantity For Large Groups | 7/24/2003 | Tina Addair |
Q: I need to purchase ice cream for 500. Is there a resource that says an average scoop is x ounces and ...
A: An average scoop (serving) of ice cream is 1/2 cup (4 oz.).A gallon is 128 oz., so you would get 32 ...
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| Mass Production Cooking | 6/10/2003 | Tina Addair |
Q: I am cooking a favourite recipe of mine, chicken parmigiana. This chicken breast is lightly breaded ...
A: You can keep the oven temp the same, but definitely switch the top and bottom casseroles halfway ...
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| large group | 5/20/2003 | Tina Addair |
Q: I will be going to Juarez, Mexico next month with a group from my church and will be cooking for our ...
A: This is a pretty broad question, as many dishes can be fairly easily prepared for large groups. I ...
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| Chicken | 5/6/2003 | Tina Addair |
Q: I run the dietary dept at a long term care facility, and one of the tenants in the apartment complex ...
A: I must say, this is the first time I've ever been asked this question. Have you ever given a child ...
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| Cooking for large groups. | 4/23/2003 | Tina Addair |
Q: How much food do I cook for large groups? What is a recommended source?
A: I really don't know how to answer your question "how much food do I cook for large groups", as you ...
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| beans (follow up ?) | 4/2/2003 | Tina Addair |
Q: If I soak my pinto beans overnight, putting 7lbs. in each pan, then drain the water off in am, how ...
A: Add enough water to each pot to cover the beans by 2 inches. Bring them to a boil and boil them for ...
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| cooking beans for 200 | 3/31/2003 | Tina Addair |
Q: on top of stove, for about 200 people. Will include onion, bacon, garlic powder and jalapeno ...
A: If this is the only thing being served, use around 20 pounds of dried beans. If other dishes are ...
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| Carmelized onions | 3/29/2003 | Tina Addair |
Q: can you tell me how to carmelize fried onions? Thanks, Ken.
A: To caramelize onions, you want to heat either butter or oil in a skillet over medium heat. Add your ...
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| MASS / COOKING | 2/26/2003 | Tina Addair |
Q: My son & I are working on a science project that tests whether the mass of a chocholate chip cookie ...
A: First, let me say kudos on your project; cookie dough is really cool! Now, to answer your ...
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| planning a wedding reception | 1/15/2003 | Tina Addair |
Q: We are expecting 107 guests (83 adults and 24 kids) but as many as 120 could come. This is what we ...
A: You're a brave soul! It's hard enough just to plan a wedding, much less prepare food for up to 120 ...
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| Cooking software | 12/2/2002 | Tina Addair |
Q: I have been looking for a good cooking software program, but I don't know which one is the best. I ...
A: Hey Pamela! "The Best Of Mastercook" probably would suit you fine, but unfortunately, it has been ...
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| preserving in olive oil | 11/8/2002 | Tina Addair |
Q: I would be so grateful if you could tell me how long approximately will be the shelf life and will ...
A: Well, I'm not much of a canning person (no time), but here's a recipe for you to go by. As long as ...
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| low acidic spaghetti | 10/6/2002 | Tina Addair |
Q: my mother is sick and loves spaghetti but she can't eat tomatoes is there something i can do? ...
A: First off, you might want to check with a dietician or nutritionist. There may be a category such ...
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| home canning and preserving | 9/23/2002 | Tina Addair |
Q: I need a recipe for canning hot peppers in olive oil and or a very lite vinegar?
A: Here is a recipe for you. I've never personally made this, but a friend of mine goes by this recipe ...
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| Cookware Advice | 7/17/2002 | Tina Addair |
Q: Tina, My fiance and I received a cookware set for her bridal shower last week, but it was not the ...
A: Congratulations on your upcoming marriage. I have T-FAL at home, mainly because I'm a wife and ...
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| Rubber Rings | 7/5/2002 | Tina Addair |
Q: I have the old time glass jars and glass lids, made by Ball and Atlas, the ones with the wire bail. ...
A: If you visit this website address http://www.homecanningsupply.com/pages/webcat15.htm and scroll to ...
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| American eating habits | 6/2/2002 | Tina Addair |
Q: can you tell me what the average American prefers to eat for lunch and dinner. The longer the list ...
A: Well, any information I give you on this will be purely conjecture, based on what people order in ...
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| Refrigeration Needed? | 5/13/2002 | Tina Addair |
Q: My wife and I hosted a small party for 12 this weekend and ordered deli meat wraps (corned beef, ...
A: I'm glad to know you and your wife are so concerned about food borne illness. I wish more people ...
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| Quantities Required for 125 People | 5/10/2002 | Tina Addair |
Q: Tina, Throwing a retirement party; expecting 125 guests. We will be serving Meatballs, Hot Wings, ...
A: I'd fix about 280 each of the meatballs, hot wings, and cocktail sausage. I assume your planning on ...
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| Griddle care | 4/20/2002 | Tina Addair |
Q: I hope you can help settle a disagreement between my business partner and myself. We own a mobile ...
A: Well, to be perfectly honest, neither one of you are exactly right. I know where you're coming from ...
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| using both oven racks to double up capacity | 4/18/2002 | Tina Addair |
Q: Tomorrow night I'll be making a great baby back rib recipe for 12 people. The recipe calls for ...
A: Your problem isn't the amount of ribs so much as the fact you have to cook them on two levels in the ...
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| cookies | 4/17/2002 | Tina Addair |
Q: I want to look into selling my cookies. Everyone that has them loves them. Where do I start? I ...
A: A lot depends on how you are wanting to sell the cookies (locally, regionally, nationwide, online). ...
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| quantity cooking conversion | 4/8/2002 | Tina Addair |
Q: how can I adjust this recipe to serve 100 people? Poppyseed Chicken (serves 6) 4-6 cups cooked, ...
A: This should be sufficient for 100 people. 40 pounds cooked, diced chicken 1 gallon sour cream 32 ...
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| party planning | 4/6/2002 | Tina Addair |
Q: i am having a 75th birthday party, i plan on having 100 guests probably 80 adults,20 young teens.i ...
A: For the roast beef and kielbasa, I would go with about 20 pounds of each. I'd use about 15 pounds ...
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| Topical Haitrgrowth Formula | 2/17/2002 | Tina Addair |
Q: Addair: I plan on trying to sell a topically applied hair nourishment/growth formula over the ...
A: I don't particularly agree with it, but you can pretty much sell whatever you want over the internet ...
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| Boiling points of oils.... | 1/13/2002 | Tina Addair |
Q: Good evening, Tina. To settle an arguement, I need to know the boiling point of peanut oil vs other ...
A: Well, the flash point (or point of combustion) for peanut oil is 540 degrees farenheit (282 degrees ...
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| Buffalo Wings bar | 11/27/2001 | Tina Addair |
Q: Tina..... My name is Hendra, and I'm living in Seattle. It's a rainy city, and I'm planning to open ...
A: Lucky you! You're in for an exciting experience. As far as your first 2 questions, a lot depends ...
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| cooking for marriage | 11/17/2001 | Tina Addair |
Q: Can u suggest how to get estimate for mass cooking (800 person) for winter-day time (veg. cooking)
A: You weren't very specific in your question in regards to what you were preparing or if it's buffet, ...
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| cooking | 11/8/2001 | Tina Addair |
Q: i am in charge of food purchase and prep for a group of scouts this weekend. i am unsure of how much ...
A: For each night, I would figure about 152 cookies(304) for both nights. That would be 2 cookies per ...
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| Prime Rib | 9/26/2001 | Tina Addair |
Q: Tina, I plan to prepare 4 separate boneless prime rib roasts (4-5 lbs each) for an upcoming party. I ...
A: Ooh, you're fixing one of my favorite meats! First of all, it will take 3 or 4 days to thaw them ...
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| Catering for 72 people | 11/13/2000 | Le Cuisinier |
Q: We need some advice in cooking a X-Mas meal for 72 people. What do you think of using frozen, or ...
A: I prefer fresh produce but if I have to choose between frozen or canned vegetables, frozen is by far ...
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| About Culinary Arts School | 5/8/2000 | Paul Brouse |
Q: I am doing some research for a business report and for my personal preferences on what I want to ...
A: If you are serious about going into the foodservice industry then you should goto culinary school. ...
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