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Home Cooking/Questions
| Subject | Date Asked | Expert |
| Caribbean wedding | 2/3/2012 | Diane |
| Q: I am getting married on may 27th and am trying to finalize my buffet menu. Now the problem is my ... A: Oh boy! What a combination. I'm not a Caribbean style food expert - but did some research and have ... | ||
| Menu for 175 people | 2/2/2012 | Diane |
| Q: I am planning a retirement party for my husband at a hall. I can't afford a caterer. I was going to ... A: I always cook way too much - so am going to try to be very careful to answer you correctly. When ... | ||
| Lectro Electric Skillet Miracle Maid | 1/21/2012 | Mike MacDonald |
| Q: Where can I purchase another one or facsimile ? A: ....I had no idea what you were talking about till I did a Google search. I'm not sure what is you ... | ||
| marmalade | 1/19/2012 | Jana Turner |
| Q: I love to cook my own food. I use the Internet alot for that. My] husband is diabetic so I have to ... A: I have found that when using someone else's recipe it is always best to follow it to the letter. My ... | ||
| Onions | 1/11/2012 | Jim Musumeci |
| Q: When I cook onions, they sometimes disappear (i.e. homemade chicken noodle soup or spaghetti). Maybe ... A: What a great name. First of all, my site will automatically make responses public if there is no ... | ||
| pastina in brodo | 12/19/2011 | Jim Musumeci |
| Q: Forgive me if I've asked this question before. I have made a broth from my Thanksgiving Turkey ... A: Sure Pat. Try 6 cups of broth per cup of pastina for a fairly thick soup. You can adjust from ... | ||
| pastina in brodo | 12/19/2011 | Jim Musumeci |
| Q: Forgive me if I've asked this question before. I have made a broth from my Thanksgiving Turkey ... A: You did ask this before but that is really fine. I will give you my answer that I provided last ... | ||
| Miracle Maid Cookware | 12/13/2011 | Jim Musumeci |
| Q: I have a set of Miracle Maid cookware from Westbend and there was a large electric frying pan with ... A: I get this question almost more than any other. This is an answer that I gave to a previous inquiry ... | ||
| Beans | 12/4/2011 | Diane |
| Q: I love all kinds of beans(canned). I'd like suggestions on how to add flavor(not spicy-hot) while ... A: Oh boy! So many options here. Green beans, kidney beans, pinto beans, chick peas, navy beans, lima ... | ||
| Beans | 12/4/2011 | Jim Musumeci |
| Q: I love all kinds on beans(canned). I need suggestions on how to add flavor and keep them moist, not ... A: Here are some ideas for creating delicious beans: -Try mixing 1 can of red, white, or black beans ... | ||
| Double Oven | 11/27/2011 | Jim Musumeci |
| Q: Can you recommend a good, spacious gas double oven for my home? I don't want a wall unit. Thanks A: I'll take a stab at this one and we may need to go back and forth to really help you. I will make ... | ||
| kitchen knives for non-cook ? | 11/19/2011 | Jim Musumeci |
| Q: Here's the scoop: I'm a 61 year-old bachelor who eats out most of the time. However, sometimes I ... A: Good morning Mark. I'm also 61 years old, but married, and have been cooking for 50 years. This is ... | ||
| baking soda or baking powder | 11/17/2011 | Jana Turner |
| Q: I have a recipe that I haven't tried since I was a teen and I haven't baked in a while. What it is ... A: You need to use the Baking Powder. I am familiar with the type of biscuits you are making and ... | ||
| Canning Garlic Sauce | 11/16/2011 | Jana Turner |
| Q: I make this great garlic sauce that friends keep asking me for. I would love to be able to can it at ... A: First of all your sauce sounds wonderful, I have all these possibilities of pasta dishes and salads ... | ||
| Beating Egg Whites Into Submission | 11/6/2011 | Diane |
| Q: I have a recipe for Meringue Cookies that I found online and have been dying to try...which I did ... A: Oh boy! I've been in the same situation - and learned by having to throw it all away and start ... | ||
| Beating Egg Whites Into Submission | 11/6/2011 | Jana Turner |
| Q: I have a recipe for Meringue Cookies that I found online and have been dying to try...which I did ... A: Unfortunately you probably need to start over with the egg whites. Don't throw those whites out ... | ||
| Beating Egg Whites Into Submission | 11/6/2011 | Jim Musumeci |
| Q: I have a recipe for Meringue Cookies that I found online and have been dying to try...which I did ... A: Candy. Hello. Sorry about your egg whites but I fear you will have to dump them and start again. ... | ||
| Beating Egg Whites Into Submission | 11/6/2011 | Mike N |
| Q: I have a recipe for Meringue Cookies that I found online and have been dying to try...which I did ... A: Well.. I have never made Meringue cookies myself, but my father has many times and I have watched ... | ||
| food processor | 10/29/2011 | Jana Turner |
| Q: Making a cheesecake used a processor,small one maybe 2 or 3 cup one. Now I have 2cups pecans 2 cups ... A: I hope I'm not too late to help you with this as I was stuck at work! I recently had this problem ... | ||
| golden superfine sugar | 10/28/2011 | Jana Turner |
| Q: What is "Golden Supefine Sugar" exactly? Is it light brown sugar , or is it white sugar with a hint ... A: As I understand it, Golden super fine sugar is common in many British recipes. It is simply a finely ... | ||
| Deep frying chicken | 10/14/2011 | Jana Turner |
| Q: Does milk have to be used for deep frying? "southern" A: The answer is no. There are a lot of ways to make southern fried food without using milk. I ... | ||
| bitter tomato gravy | 10/6/2011 | Jim Musumeci |
| Q: How can I fix bitter tomato gravy after it is cooked. What can I add? A: Carol. Hi. Sorry about the bitter gravy. I'm sure you know that you can add some sugar to try to ... | ||
| re lid | 9/13/2011 | Jim Musumeci |
| Q: I am looking for a lid for my double boiler which is a Revere. can you tell me where I can purchase ... A: I get quite a few inquiries about this subject and it is not an easy one. But in researching this ... | ||
| Help | 8/9/2011 | Diane |
| Q: Why is it better to avoid vegetables such as broccoli and spinach in a stock? Explain why it is ... A: This might be out of my scientific range... However, personally I think broccoli is a strong ... | ||
| help | 8/8/2011 | Jana Turner |
| Q: Your server brings you a plate with a tough grayish brown piece of meat and limp colorless ... A: You didn't say what type of meat you was being served but generally meat that is gray and tough is ... | ||
| Pricing unused vintage cookware for sale | 8/1/2011 | Jim Musumeci |
| Q: I've searched on-line for listings of 1950s Miracle Maid cookware to get ideas on what the various ... A: I've done research on this question and am reprinting a previous response in the hopes it will help. ... | ||
| Left over yolks | 7/18/2011 | Jana Turner |
| Q: I'm following a very restrictive diet. Every day I eat 3 egg whites for breakfast and I don't know ... A: I did some research and it seems that yolks can be frozen but you must process them first by adding ... | ||
| Help | 7/13/2011 | Mike N |
| Q: What is the difference between a commercial and noncommercial foodservice operation A: A non commercial food service exists to provide food and beverages to a non public group of people.. ... | ||
| Help | 7/11/2011 | Jim Musumeci |
| Q: Contrast a chef's knife and a utility knife? Contrast Slicing, Mincing, and dicing? A: A utility knife is somewhere in size between a chef's knife and a small paring knife, around 5-6 ... | ||
| storage | 6/30/2011 | Jana Turner |
| Q: I'd like to know, after cooking, how long it is safe to keep(refrigerated) grain foods, such as ... A: When refrigerating cooked grains and beans I use the 7 day rule. If there is meat,shell fish or egg ... | ||
| Mushroom sustitution | 6/8/2011 | Jim Musumeci |
| Q: I am vegetarian and violently allergic to mushrooms. What can I use as a substitute in dishes that ... A: Morag. Hi. Mushrooms have a unique flavor that is very difficult to substitute. Tofu is very ... | ||
| Egg Noodles | 4/27/2011 | Jim Musumeci |
| Q: I am having trouble getting consistency when using egg noodles. Sometimes when I make chicken noodle ... A: I go through the same thing. Different brands and shapes of egg noodles have varying amounts of ... | ||
| Problem with cheese & milk mixing | 4/23/2011 | Jana Turner |
| Q: I often make stove top macaroni and cheese without any problem. However, once in a while when I add ... A: As home style cooks we are all bound to have a failure once in awhile. You are making a sauce out of ... | ||
| Food Coloring? | 4/18/2011 | Jana Turner |
| Q: I was wondering if food coloring comes in only red, yellow, green, and blue? In particular I was ... A: Food coloring comes in pretty much only the basic colors red, blue, green and yellow. You can make ... | ||
| Another follow up ? | 4/13/2011 | Mike N |
| Q: There was a question asked on 4-18-08 about a guy who cooks with aluminum foil 3 to 4 times a week ... A: Mike, From the research that I have done. it appears that the "light" variety of tuna seems to be ... | ||
| Your follow up answer on cooking w/ aluminum foil | 4/12/2011 | Mike N |
| Q: There was a question asked on 4-18-08 about a guy who cooks with aluminum foil 3 to 4 times a week ... A: You should be able to replace the foil and use other methods.. For the fish or chicken indoors, you ... | ||
| Your follow up answer on cooking w/ aluminum foil | 4/10/2011 | Mike N |
| Q: There was a question asked on 4-18-08 about a guy who cooks with aluminum foil 3 to 4 times a week ... A: Mike, To quote myself "As far as I know the jury is still undecided on this one. You have some ... | ||
| Vocabularly and questions | 4/3/2011 | Jim Musumeci |
| Q: What is Irradiated Food, What is Factor Method What is the difference between a seasoning and ... A: This is quite a list but I'll do my best to help. I will give you a layman’s explanation of food ... | ||
| Thanks . | 3/29/2011 | Rachel M. |
| Q: Topic Moist Cooking Techniques: What are some advantages of simmering versus boiling? What are some ... A: Advantages of simmering and boiling: SImmering and boiling a little different so they come with ... | ||
| cooking broccoli | 3/25/2011 | Jana Turner |
| Q: Can you tell me if there is a way to cook broccoli without stinking up the entire house? Thanks A: The only way to cook Broccoli without the odor going through the whole house is when you are using ... | ||
Home Cooking
Answers by Expert:
Jim Musumeci
Top Expert on this page
Expertise
Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, cookware choices, techniques, ingredients, recipes, and recommended cookbooks. I cannot answer questions on appliances or appliance parts, or on the monetary value of vintage cookware. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.
Experience
Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on www.flavorysavory.com.
Publications
The Sussex Voice and The Suburban Trends.
Education/Credentials
3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.
Past/Present Clients
Fraternal Organizations.
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