| Subject | Date Asked |
|
| extending cooking time for lasagna? | 11/20/2009 |
Q: I am preparing a large lasagna that I plan to freeze and then thaw for baking and serving on ...
A: This is not as easy as it might seem. Lasagna is touchy and likes to give you a hard time. Here ...
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| 2 quick q's | 11/18/2009 |
Q: 1. what is the proper way of toasting peanuts? i want to toast it for this pad thai i'll be making. ...
A: First of all, you should only toast raw peanuts. Most planter peanuts are already roasted, so ...
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| steam + fry | 11/9/2009 |
Q: i'm back with more questions. ..questions i came across as i was cooking. ... 1. is there such a ...
A: Here are my thoughts on your questions: 1. Yams can be difficult. We recently bought three yams ...
|
| carpaccio al forno | 11/4/2009 |
Q: May I please ask for your expert advice again? I recently read about an interesting dish called ...
A: I'm not familiar with your article, but I know a little about your dish. It is usually made from ...
|
| few q's | 11/1/2009 |
Q: 1. I just tried making biscuits at home.. .they came out pretty good. ..i have a question though, it ...
A: Let's take a look at your questions individually. 1. I don't think that buttering the parchment ...
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| cast-iron | 10/22/2009 |
Q: Have you worked with cast-iron cookware before? I am new to it. I have just purchased a cast-iron ...
A: Carl: Thanks for the question. I have many cast iron pieces of cookware and love them all. Cast ...
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| frying | 10/16/2009 |
Q: i continue to struggle with frying. i was trying to make the sweet sour pork. my breading is: flour, ...
A: I have used both egg and non egg methods, but when using egg, I use only the whites for the texture ...
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| flour | 10/16/2009 |
Q: Jim: I'm back again. I bought some self rising flour by mistake. Can I use it in baking cookies and ...
A: All is not lost Darlene...don't toss that flour out. Self rising flour is all purpose flour with ...
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| rice | 10/5/2009 |
Q: Jim: What is the difference in different types of rice? If I want to make risotto or sushi, can I ...
A: Great question Darlene. The basic difference between these types of rice is the amount of "Free ...
|
| frying | 10/4/2009 |
Q: i continue to struggle with frying. i was trying to make the sweet sour pork. my breading is: flour, ...
A: Pan. Hello again and great to hear from you. Too bad I couldn't view a video while you make this ...
|
| Advance aluminum casting corp. | 9/23/2009 |
Q: where can I find parts for my pressure cooker made by this corp.,under the name merical made kitchen ...
A: Miracle Maid cookware was manufactured after 1965 by West Bend Cookware and is no longer made. The ...
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| baffled at baked barley | 9/23/2009 |
Q: your profile mentioned that you enjoy researching cooking topics and boy do i have a stumper! i am ...
A: Sorry for the delay, but I did do some research and bought some hulless barley. I used a simple ...
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| Miracle Maid Waterless Cookware | 9/21/2009 |
Q: In the '70's I purchased a set of Miracle Maid Cookware. I love it, however, the bottom coating has ...
A: Susan: Hi Pam. I assume from your question that you are looking to find replacement pieces for ...
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| cooking large amounts of lasagna and pasta | 9/8/2009 |
Q: I am cooking lasagna and fettucine alfredo for over 400 people. i am going to make up my lasagna ...
A: Brandi: Hi. Bless you for such an undertaking. Right off the bat, lasagna fares much better than ...
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| baffled at baked barley | 9/6/2009 |
Q: your profile mentioned that you enjoy researching cooking topics and boy do i have a stumper! i am ...
A: Hannah: Hi. I am taking your question to heart and have begun research. I have a few thoughts but ...
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| cilantro | 8/31/2009 |
Q: can you please tell me how to store fresh cilantro?
A: There are two ways I might recommend for storing cilantro, as well as other similar herbs. 1. ...
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| chicken divan | 8/21/2009 |
Q: I saw a recipe that called for half a cup of cream of chicken soup. It was for one person so I ...
A: Chris. You are right on. The idea is for the liquid to penetrate the chicken and broccoli and ...
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| chicken divan | 8/20/2009 |
Q: I saw a recipe that called for half a cup of cream of chicken soup. It was for one person so I ...
A: Since the average soup can is 11-12 ounces, it sounds like you used 22-24 ounces of soup as opposed ...
|
| shitake | 8/20/2009 |
Q: i'm a beginner to cooking: regarding the shitake mushrooms, is the stem actually edible? you know ...
A: I believe that you are on the right track. I'll try to answer your 3 part chicken question as a ...
|
| cast iron vs stainless steel pans | 8/17/2009 |
Q: I was unable to ask a follow-up, when I clicked on that link it just took me to the rating page so ...
A: Since I'm not sure what your previous question was, I'll answer this one. There is no pan so ...
|
| shitake | 8/16/2009 |
Q: i'm a beginner to cooking: regarding the shitake mushrooms, is the stem actually edible? you know ...
A: Technically, the shitake stem is edible, but will remain tough, woody, and chewy after cooking. It ...
|
| breading | 8/16/2009 |
Q: i am new to cooking: 1. some recipes for the "breading" of the chinese sweet/sour pork calls for ...
A: In my experience, neither baking powder nor baking soda made an effective coating for this dish. ...
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| Picky Eater Extreme | 7/9/2009 |
Q: I've run into this huge problem with a new guy I met. I've cooked for many years and enjoy cooking ...
A: AllieMae: This is one of the toughest questions I've gotten. I'll try to help by suggesting two ...
|
| pot roast | 7/8/2009 |
Q: I am cooking pot roast for a 120 people. What is the best and most flavorful way to do this and the ...
A: Dorie: Thanks for the question. I may need more info to give you the best answer. I take it that ...
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| Salsas and sauces | 6/26/2009 |
Q: Musumeci, I am from Latin America and when we say salsa we refer to a liquid dressing on top of any ...
A: Alfredo: Thanks for the question. I must say that I think along the same lines as you. Putting ...
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| Authentic Tonnato | 6/16/2009 |
Q: I'm looking for an authentic Tonnato sauce recipe for Mariale Tonnato. This is my first time in ...
A: Sari. The original recipes for this sauce included eggs to help emulsify and smooth the ...
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| Authentic Tonnato | 6/15/2009 |
Q: I'm looking for an authentic Tonnato sauce recipe for Mariale Tonnato. This is my first time in ...
A: Sari: Hello. If I were answering this question based on my own experience, I would say that a ...
|
| freezer burnt ham | 6/9/2009 |
Q: my mom cooked a ham that was a little bit freezer burnt using some orange juice. The ham still ...
A: Jackie: Unfortunately, there is little she can do to improve the flavor of the cooked ham. She can ...
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| custard tarts | 5/16/2009 |
Q: can you please give me the recipe for a custard tart?I have tried many recipes which feature eggs ...
A: It's difficult to find a recipe for a custard tart without eggs since they are what set or firm the ...
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| pork | 5/12/2009 |
Q: I'm new to cooking. I would like to pan sear pork chops and make some kind of sauce out of the bits ...
A: Good question Pan. Many restaurants and chefs today use brining with poultry and pork as part of ...
|
| cumin | 4/28/2009 |
Q: i want to make a mexican chili and it calls for cumin, but what does cumin taste like?
A: Lois: Thanks for the cumin question. Cumin is the second most popular spice in the world, second ...
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| potato dumplings | 4/23/2009 |
Q: I have made potato dumplings twice now in my life. The first time they came out great. This time ...
A: To make you feel better, potato dumplings take some practice to get just right. Many countries have ...
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| liquid eggs | 4/14/2009 |
Q: How many liquid whole eggs in one cup? How many liquid egg whites in one cup? How many liquid egg ...
A: The following is based on large size eggs. The number of eggs is approximate since even large eggs ...
|
| copper saucepan | 4/10/2009 |
Q: i found an interesting copper saucepan, can you tell me if this would be a good buy? I'm lookin' for ...
A: Juan: I looked on ebay and see that this is a vintage, Revere, copper clad, stainless steel ...
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| rock cornish hens | 4/7/2009 |
Q: Jim: I am planning on having rock cornish hens for Easter dinner for 9 people. I want to stuff them ...
A: Darlene: Thanks for the question. You surely can roast the hens as you would a chicken. Stuff ...
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| pasta recipe | 3/25/2009 |
Q: my wife spent a few months in the Philippines last summer for business. She had a pasta there ...
A: Sam: Good question and a tough one. I've researched my own books and Philippine websites to get ...
|
| Chicken Parmessan | 3/23/2009 |
Q: I am serving chicken parmessan for a party of 10-12 adults. I would like to know if there is a good ...
A: The good news is that chicken parmesan is the perfect make-ahead dish. It's good the day you make ...
|
| brown rice | 3/23/2009 |
Q: I have always used white rice when cooking. I recently tried brown rice, and used 1 cup rice and 2 ...
A: Bob, thanks for the question. Brown rice is by nature a more chewy, "rubbery" rice than white. It ...
|
| Mac and Cheese Problem | 3/10/2009 |
Q: I make a very good Mac and Cheese from my mother's recipe. We all love it but it never is as smooth ...
A: Good question Ken and the recipe sounds delicious. It often happens when cheese, butter, and milk ...
|
| Pie | 3/8/2009 |
Q: I am making a candy bar pie reciept that I got from a Taste of home magazine. The reciept calls for ...
A: Crystal: Hi and thanks for the question. I couldn't find this particular recipe among the great ...
|
| butter amount? | 2/14/2009 |
Q: I ran across a recipe for Homemade Chocolate Sauce in my Granny's recipe box. It as follows, along ...
A: Karen: Hello. Interesting question. The term "tit" of butter does not seem to appear in any ...
|
| chicken stock | 2/14/2009 |
Q: I made chicken stock with the usual chicken,veggies and spices,simmered for several hours,strained ...
A: Darlene: Great question. The stock you made is exactly what it should be. The jellylike substance ...
|
| Canning Homemade Marinade (not cooked) | 2/8/2009 |
Q: I have made a homemade marinade including homemade BBQ sauce in the marinade. I used no heat, just ...
A: Sheila: Hi. This subject is somewhat out of my area of expertise, but I will try to help. I have ...
|
| Slow cooker? | 1/22/2009 |
Q: Jim, I don't know if you can help me with this, but my slow cooker no longer works. However, the ...
A: You may use your slow cooker insert in the oven if it is made of stoneware, and not of earthenware. ...
|
| Polenta | 1/6/2009 |
Q: I have a recipe for polenta that I would like to use for company. It calls for 1qt of broth and ...
A: Pat: Thanks for the followup. I would use 7 cups of broth with the 2 cups of polenta. You can ...
|
| Bagna Cauda without Anchovies.... | 1/6/2009 |
Q: I wonder if I could ask you for an expert advise, please? I want to make some bagna cauda, but ...
A: Sari: Thanks for the question. Bagna Cauda is a wonderful dipping sauce loaded with olive oil and ...
|
| Polenta | 1/6/2009 |
Q: I have a recipe for polenta that I would like to use for company. It calls for 1qt of broth and ...
A: The above recipe will produce around 3 cups or a bit more of cooked polenta. This will serve 3-4 ...
|
| recipe from old cooking book | 12/30/2008 |
Q: what size, in todays measurement, is a "No 2 can of apples"
A: Jack: Thanks for the question. A No 2 can is 20 ounces, or 2 1/2 cups. These are old standards ...
|
| Beef Manicotti | 12/18/2008 |
Q: I am planning on making Gilda's Beef and Cheese Manicotti recipe for my father's birthday. I am a ...
A: Beverly: Hi. I looked up Giada's recipe online to get an idea of her approach. There are two ways ...
|
| olive oils? | 12/9/2008 |
Q: I am new to cooking and confused by olive oils. I see so many of them in stores, its confusing. 1. ...
A: Pan: Thanks for coming back. The best way to answer your questions is to describe the process of ...
|
| More yummy yummies. | 12/6/2008 |
Q: I have asked you a few questions in the past about 'yummy yummies!' This time I am looking for a ...
A: How is my healthy eating college friend? I'll try to help with this one. It would be very ...
|
| wines for cooking | 12/2/2008 |
Q: I am new to cooking. I am not a wine drinker so I have extremely limited knowledge when it comes to ...
A: Wal: Wow! This is probably the longest set of questions I have ever received but the questions are ...
|
| cooking 2 turkey breast together | 11/26/2008 |
Q: I have 2 8 lb turkey breasts and would like to cook them together in the same oven in my home. How ...
A: Nora: Good question. I normally would recommend around 15 minutes per pound at 325 degrees for one ...
|
| cookbook | 11/22/2008 |
Q: I have a compendium of cookery and reliable recipes in good condition with a date of 1890. I was ...
A: Although this is a bit out of my area of expertise, I'll try to help. As you probably know, a ...
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| Ripening Fruit | 11/6/2008 |
Q: I've heard that one can ripen underripe bananas by putting them in a brown paper bag for a period. ...
A: Good to hear from you Mike. You had the question a while back about marinating. The gas you ...
|
| Canning Question | 11/4/2008 |
Q: I have a question about some canning/preserving I want to do. There is a recipe for a ...
A: Cassandra: Hi. Although this subject is somewhat out of my area of expertise, I have included ...
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| scones | 11/2/2008 |
Q: I have been looking for a good scone base recipe for a long time and while I have found some fairly ...
A: Sarah: Thanks for the scone lover question. This is a subject dear to my heart. Many of the ...
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| Rice | 10/30/2008 |
Q: About how much rice do I start with to get 1 pound cooked rice?? I came across a recipe that sounds ...
A: Beth: I know how you feel. Some of the best chefs are not skilled recipe writers and find the task ...
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| Brined Turkey | 10/20/2008 |
Q: I would like to cook a brined turkey in my Orion Cooker this Thanksgiving. If you're not familiar ...
A: Steve: Hello. I checked out these Orion cookers and they look great. Steam, heat, and ...
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| how to cook an egg | 10/16/2008 |
Q: if you leave an egg cooking on a stove.. will the top of the egg cook too,, even though you have not ...
A: Coty: Thanks for the question. If you leave your eggs cooking in the pan, uncovered, they will ...
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| microwave/convection cooking | 10/4/2008 |
Q: I just purchased a Microwave/convection oven and wanted to know if you can make toast in it.
A: Rachelle: Hi. Technically, the answer is yes. You could use the convection only setting, preheat ...
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| Steak dinner | 9/24/2008 |
Q: Hey Jim, A guy I am dating is inviting me to his house for dinner. He's making steaks and potatoes ...
A: Anie: Hi. What a question. There are so many possibilities but I will try to narrow it down and ...
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| Freezing | 9/23/2008 |
Q: Can butter milk be frozen?
A: Paula: Hi. The good news is that yes, buttermilk can be frozen. But when it is defrosted, it is ...
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| yummy yummies | 9/18/2008 |
Q: ! It's me again!!!! Hehe, I have another question!! Is there a website with recipes that you can ...
A: Kayla: Great to hear from Yummy Yummies again. Very good question. I did not answer it in my last ...
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| yummy yummies | 9/14/2008 |
Q: I'm 20/f and in college. Do you happen to know where to find or do you have any advice for healthy ...
A: Kayla: Hi and what a question. We would need a book to cover this answer properly. But I will try ...
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| zucchini casserole | 9/10/2008 |
Q: What kind of oil do I use for a zucchini casserole?
A: I assume that you are using the oil in the recipe and not to coat the baking dish. Either way, I ...
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| buttermilk | 8/5/2008 |
Q: I have a recipe for lime cupcakes. It calls for 3/4cup buttermilk. My market carries only lowfat ...
A: Debbie: Hi. Go ahead and use the buttermilk from your market, it's fine. Nowadays, you will only ...
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| cooking the internet | 8/1/2008 |
Q: I just started cooking again after my divorce. I know how to cook, however I am running out of ...
A: Asish: Thanks for the question. There are hundreds of recipe websites and blogs on the internet ...
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| value of old cookery book | 7/23/2008 |
Q: Hope you can help me. i have an old cookery book. Good Housekeeping Cookery Compendium.Published by ...
A: Although this is out of my area of expertise, I did some research and got you some information. ...
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| Clam Juice | 7/15/2008 |
Q: I would like to make a clam chowder, my only problem is the clam juice......Unless the recipe for ...
A: Pat: This is a good question. I waited a day to answer you so I could do a little in person ...
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| Sun Pickles | 7/14/2008 |
Q: I recently tried a sun pickle recipe, but after 1 day my pickles turned white. What would cause ...
A: Marsha: This is a tough one. I researched this subject and can find no direct cause for pickles ...
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| Proper Marination | 7/12/2008 |
Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ...
A: Mike: Thanks for the question. Although this is somewhat out of my area of expertise, I think I ...
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| What can I use to replace pineapple | 7/8/2008 |
Q: I love sweet and sour recipes and pineapple upside down cake and the flavors of fruit punch but I ...
A: Tisha: This is a tough one but we'll give it a try. Pineapple allergy is much more common than we ...
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| Large Pasta Dish Feeding Crowd | 7/1/2008 |
Q: This is the first time I am prepared a pasta dish (penne ricotta) in a large HEFTY PASTA PAN ...
A: Gail: Thanks for the question. No problem here. The size pan you are using is commonly called a ...
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| Revere Ware Limited editon | 6/25/2008 |
Q: I also have a large set of the Limited Edition, purchased in 1975 -1977, copper exterior with ...
A: Mariquita: Hi. I assume you refer to my recent reply to another questioner identifying a site that ...
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| cooking for a crowd | 6/22/2008 |
Q: I have taken on the challenge of cooking for my church's summer series. Every wednesday evening this ...
A: Dave: You're a good man taking on that level of responsibility. I know how demanding cooking for ...
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| Tomato sauce | 6/19/2008 |
Q: I am hosting a family birthday gathering in July. I am planning on serving meatballs in an italian ...
A: I think you may be in great shape for your birthday gathering. Here is why: 1. If you have an ...
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| Apple cider vinegar | 6/15/2008 |
Q: I need to make a lot of apple cider vinegar and because I'm on a low budget, I wanted to see if I ...
A: Interesting question. I wanted to take some time to research this answer. Here are my two ...
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| Steak | 5/17/2008 |
Q: What is the difference between Rib Eye, Del Monaco, and Prime Rib? I have been told that they are ...
A: Interesting question Ken. The short answer is yes and no. Let me explain. Prime rib refers to ...
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| cooking pasta | 5/8/2008 |
Q: How can you keep spaghetti (vermicelli) from getting sticky after its been cooked and drained? I ...
A: Sue: I'll try my best to help. This is an excellent question. It's not your fault that this ...
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| Pasta sauce | 5/5/2008 |
Q: I had chicken parmesan at Bravo and it came with pasta and the pasta was kind of sautéed in butter ...
A: Jyoti: Thanks for the question. Although I have never tasted Bravo's menu, I believe that you are ...
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| Cooking Eggs | 5/2/2008 |
Q: I was a cook in the military back during 72'thru 76' and cooked many orders of eggs on a big ...
A: Mike: Interesting question. The answer may require a bit of detail. First of all, 18/10 stainless ...
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| cookware | 4/29/2008 |
Q: I recently bought an Emeril cookware set and even though I love the pots and pans, they are very ...
A: Nana: Thanks for the question. You are on the right track. The KitchenAid Gourmet Essentials ...
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| food processor use | 4/28/2008 |
Q: I'm making a pumpkin seed cream sauce to go with pumpkin ravioli and the recipe says to use a food ...
A: Christine: The good news is that the answer is yes. For pureeing foods into soups and sauces, a ...
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| Unsalted butter | 4/27/2008 |
Q: I find many recipes that call for unsalted butter. Then I see instructions to add salt. Seems ...
A: Good question. Salt is often added to butter as a preservative so it will have a greater shelf ...
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| hare stew | 3/15/2008 |
Q:
A: Speck is an Italian ham that is cured in Northern Italy. It is smoked lightly and but has an ...
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| waterless cookware | 3/10/2008 |
Q: I am looking for the name of the black waterless cookware that was sold at home parties 25 or 30 ...
A: Susan: Hi Susan...tough question. After researching this subject, I think you may be referring to ...
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| Carrots | 3/4/2008 |
Q: I am currently on a diet and cannot have salt or sugar. Any suggestions on how to cook carrots so ...
A: Cathy, I have a cooking method that might do the trick. I start with around 1 lb of carrots, which ...
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| Revere pots and pans | 2/28/2008 |
Q: HELP!!! In the attic of an old home we bought, I recently discovered an almost full set of heavy, ...
A: Stacie: This sure is a tough one. Although the question is way out of my area of expertise, I'll ...
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| add banana | 2/27/2008 |
Q: I want to add ripe banana to oatmeal cookie recipe. The recipe makes 5 dz. How many bananas may i ...
A: Without seeing your recipe, I will assume that for 5 dozen cookies, there will be at least 3-4 cups ...
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| knives | 2/14/2008 |
Q: I am looking for a knife set but don't have a lot of money. Are there any good "complete" knife sets ...
A: This question requires a bit of a longer answer than usual to do it justice. In my estimation, a ...
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| what is a good cookware | 1/19/2008 |
Q: I'm looking to get new cookware for everyday cooking. I'm finding there are so many to choose from. ...
A: I love this question Wesley. Your investment in quality cookware will pay off in great meals, long ...
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| "baking" | 1/18/2008 |
Q: We recently bought a "better" toaster oven and notice that both bottom and top burners come on when ...
A: ..a good question. In this case, everyone is "sort of" right. Most home ovens are designed with a ...
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| Copper Cookware | 1/6/2008 |
Q: I don't cook, but would like to start. I would like to buy a copper bottom cookware set. All copper ...
A: You are right about two things. First, all copper cookware is very expensive and second, it is the ...
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| Scalloped Potatoes | 12/24/2007 |
Q: Can I make the scalloped potatoes today and refrigerate them until tomorrow? Thanks.
A: Paula: Hi. Yes you can. They will keep well and can be reheated even after a few days. They may ...
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| Bolonesse Sauce | 12/23/2007 |
Q: I put to much cilantro in my sauce, it is too lemony. I cant seem to cover the taste. can you help? ...
A: You have found what many of us have experienced...a little cilantro goes a long way...and more ...
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| Smell of cooking in the home | 12/18/2007 |
Q: This isn't really a home cooking question, but rather the result of home cooking. Supper smells ...
A: Elaine: Hello and thanks for the question. This problem is difficult to address without my asking ...
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| Less Starchy or No Starch Substitution | 11/25/2007 |
Q: I have high cholesterol and triglycerides and am on medication for them. I switched from potatoes to ...
A: Mike: Thanks for the question. I also have the same problem and have had to cut down my starches ...
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| Making Hash Brown Potatoes | 10/28/2007 |
Q: Every time I try to fry freshly chopped up hash brown potatoes from fresh poatoes in a little oil in ...
A: Mike E.: Thanks for the question Mike. There is nothing in the world like crispy, brown on the ...
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| party food | 10/26/2007 |
Q: It’s going to be a buffet style so I will make a couple of lasagnes and was thinking of putting some ...
A: Amy: Thanks for a holiday question Amy. Sounds like an Italian buffet is in the making. My ...
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| slow cooking a whole ham with mashed potatoes | 10/4/2007 |
Q: I am looking for a good slowcooker recipe for a whole ham and mashed potatoes. Please let me know ...
A: Maria: Thanks for the question. I will return home Tuesday morning and would be happy to answer ...
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| Presure Canning Veggies | 9/28/2007 |
Q: On 4/20/2003, Michael Acornley answered a question regarding pickling eggplant. He gave a great ...
A: As I mentioned, this is not my area of expertise but I have done some research and have information ...
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| Presure Canning Veggies | 9/28/2007 |
Q: On 4/20/2003, Michael Acornley answered a question regarding pickling eggplant. He gave a great ...
A: I am away until next Tuesday and will not have access to my computer until that time. I'm not an ...
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| Dutch Oven | 9/16/2007 |
Q: Is there a difference between a covered casserole dish and a dutch oven other than the dutch oven ...
A: The Calphalon pot would make an excellent dutch oven. I own both Tri-Ply and Contemporary Stainless ...
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| Dutch Oven | 9/16/2007 |
Q: Is there a difference between a covered casserole dish and a dutch oven other than the dutch oven ...
A: Great question Debbie. A covered casserole dish, which I will refer to as a “casserole”, and a ...
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| Macaroni and Cheese | 9/11/2007 |
Q: I use my mother's old recipe for Macaroni and cheese, my family loves it. We use 1-28 ounce can ...
A: Since I cannot see your finished dish, I’ll do my best to help you figure it out. It sounds almost ...
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| Roux | 8/21/2007 |
Q: I have a great Gumbo recipe that calls for a dark roux. I have never watched anyone make a roux and ...
A: For our readers, Gumbo is a Louisiana stew which reflects the many cultures of the area, namely ...
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| Cooktops | 7/30/2007 |
Q: We are looking to replace our electric stove. If appearance is not a consideration for an electric ...
A: I think that the answer lies in what we define as “better.” for cooking. I’ll give you an opinion ...
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| Manual Grain Mills | 7/22/2007 |
Q: I am shopping around currently for a manual grain mill and would like to know what your ...
A: Although this is not an area of my expertise, I have done some research on the subject and hope the ...
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| Food processor | 7/2/2007 |
Q: I have a receipe for a Fruit tart and it calls for the crust to be mixed in a food processor, but I ...
A: Good news Crystal! You don’t have to buy anything. Your mixer will do fine or you can make the ...
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| Carried away with beans | 6/4/2007 |
Q: Jim - I got very excited this weekend and decided to cook up a batch of BBQ beans (from dry) with ...
A: Beth: Thanks for the question. Sorry about your tartness problem. In order to help you I have to ...
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| Scones and green beans casserole | 5/28/2007 |
Q: I love scones the English way and is not so easy to find them here or are too expensive, would you ...
A: Emma: Hi and thanks. You’ve come to the right place for information. There has always been much ...
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| manicotti or canneloni | 5/27/2007 |
Q: Do you have to cook the meat when making manicotti?
A: Maria: Hello and thank you for the question. The answer is yes, the meat must be cooked before ...
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| recipe | 5/8/2007 |
Q: would you please give me an easy recipe that requires 300g of soy flour?
A: Kate: Hi. I am doing some research on your three questions. This is not my area of expertise but ...
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| meat alternatives | 5/8/2007 |
Q: how do you make meat alternatives/meat analogs?
A: Kate: Hi. I am doing some research on your three questions. This is not my area of expertise but ...
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| non-dairy cheese | 5/8/2007 |
Q: would you please give me a recipe for making soy cheese or any other non-dairy cheese? Thanks.
A: Kate: Hi. I am doing some research on your three questions. This is not my area of expertise but ...
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| Cuban Breakfast Recipe | 4/29/2007 |
Q: Where is a good place to find Cuban breakfast recipes on the web? (Tried Google and didn't get that ...
A: Cuban cuisine is savory and delicious. I have posted some links to Cuban food sites below. They ...
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| pasta sauce | 4/28/2007 |
Q: Do you have a really great receipe for a lemon caper butter sauce like I had at Bravo's restaurant ...
A: I noticed the subject of your question is “Pasta Sauce”. I believe that Bravo’s has a fish entrée ...
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| Palate Cleaners | 4/19/2007 |
Q: I'm having very much difficulty digging up any kind of information regarding palate cleansers. Like ...
A: This is an interesting question Brian. You are correct in that little written information exists on ...
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| tomatoes | 3/31/2007 |
Q: As an Italian expert can you please tell me the difference between the following types of tomato: ...
A: Ron: Thanks for an interesting question. The answer may be more British than Italian as you will ...
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| stuffed mushrooms | 3/26/2007 |
Q: .am looking for the recipe for stuffed mushrooms. Have had them before but never knew all ...
A: Carol: Great question. Stuffed mushrooms (especially with bacon and cheese) are a simple but ...
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| tomato based sauces and bitter aftertaste | 3/26/2007 |
Q: Sometimes when cooking a tomato based sauce (e.g. pasta sauce or chili), I end up with a sauce that ...
A: Jeanette: A great tomato sauce question! You said that “sometimes” your sauce is bitter. I’m sure ...
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| Dish stuck in pot | 3/25/2007 |
Q: Do you know how to free a bone china plate that is wedged in an enamel coated cast iron pot? I've ...
A: Rebecca: I must admit, this is probably the toughest question I’ve received. But let’s give it ...
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| Olive Oil | 3/15/2007 |
Q: I bought a yet unopened bottle of this Extra Virgin Olive Oil from a store called Trader Joe's. It ...
A: Dave: Hello. First of all, you do not need to return anything to the store. The Trader Joe olive ...
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| corn oil residue | 3/7/2007 |
Q: Jim....I cannot find the answer to this question. How and what will remove the sticky, yellow, ...
A: Bill: Thanks for the question. First of all, I would not recommend acetone because of the many ...
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| pasta | 2/25/2007 |
Q: i am thinking about making pasta to take to work throughout the week but it is very time consuming ...
A: Hannah: I'd love to answer your question. Would you tell me if you mean that you're making fresh ...
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| baked potatoes | 2/22/2007 |
Q: I like to cook simply, if possible. I'm also interested in good nutrition. However, my cooking ...
A: Alan: Great question on a very versatile food. I am not a nutritionist but I believe that I can ...
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| Guide to Ingredients | 2/19/2007 |
Q: I’m looking for a cooking guide, either a traditional cookbook or something on the Internet, that ...
A: John: Thanks for an excellent question. While there may not be many traditional cookbooks that ...
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| best way of making coffee | 2/17/2007 |
Q: Of all of the many ways to make coffee (Melita, drip, perculator, French press, etc.)which is the ...
A: Ron: Thanks for question. I will be back at home on Sunday morning and will be happy to answer ...
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| Cooking oil | 1/28/2007 |
Q: Jim, my 84 year old mother likes to cook steak in a pan, using margarine instead of vegetable ...
A: The smoking point of butter and most margarine is much less than that of the average vegetable oil. ...
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| Fried dough? | 1/27/2007 |
Q: Do you have experience in making fried dough? I would like to try to make it for a church fesival ...
A: I do have some ideas. My Italian heritage provided me with the flavors of sweet fried dough ...
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| stuffed pork chops | 1/24/2007 |
Q: I am making stuffed pork chops for a dinner party and have a question about timing. The recipe ...
A: Laura: Hi and thanks for the question. My recommendation is to refrigerate the pork chops for the ...
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| Roasting | 1/4/2007 |
Q: 2lb. rib roast for company and the last time I made one, it was overcooked. Can you tell me the ...
A: Arlene: Thanks for the roasting question. That rib roast is an expensive cut of meat and needs to ...
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| Replacing a missing page from the Betty Crocker New Picture 1961 (3rd Edition) | 1/3/2007 |
Q: Is it possible to get a copy of pages 179 and 180 (back to back page) from the Betty Crocker New ...
A: Shirley: An interesting and quite challenging question. First of all, as you may know, you have a ...
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| Making Gravy | 1/2/2007 |
Q: Just wanted to know if you could tell me the secret to making a good homemade gravy. I used turkey ...
A: Brian: Thanks for the question. Good homemade gravy is delicious and makes the meat, potatoes, and ...
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| Rice Pilaf | 12/31/2006 |
Q: My recipes call for fine noodles along with the rice. Omit the noodles. How much butter should I ...
A: Ann: Thanks for the question. From the information you provided, this sounds like a recipe for ...
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| Canolli Question | 12/29/2006 |
Q: I made some pumpkin canollis for Christmas and followed my recipe exactly but when the final cream ...
A: Sounds like you may have some excess liquid problems with your filling. Most cannoli filling can be ...
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| Recipe Quantities | 12/11/2006 |
Q: I am a novice cook and I have been using a 15 minute low carb cook book. Because the serving ...
A: Efrem: Hello and thanks for the question. I’ve also done quite a bit of lower carb cooking and ...
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| Garlic Shrimp | 12/6/2006 |
Q: I recently had Garlic Shrimp as an appetizer at a Spanish Restaurant and would love to make this at ...
A: Garlic Shrimp at its best is a savory, fragrant, spicy dish that is usually served sizzling at your ...
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