| Subject | Date Asked | Expert |
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| over seasoning | 1/24/2009 | Alan Vogel |
Q: My daughter has become very interested in developing her own recipessometimes she ends up over ...
A: Sue, First I think it is great that your daughter is trying her own thing as I am sure you feel ...
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| poppy seeds | 12/30/2008 | Renee Aun |
Q: I have some poppy seeds that expired 2/2008. It is now 12/2008. I put them in my chicken casserole ...
A: Go ahead and eat them. They aren't bad for you to eat in a way that will make you sick. They are ...
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| corned beef | 12/30/2008 | Alan Vogel |
Q: spices contained in corn beef.
A: Richard, spices in corned beef vary as much as who is cooking it. beef is first put in a brine ...
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| How can you tell that a spice/seasoning has gone 'bad' or degraded? | 12/23/2008 | Chef Glen L. Davis II |
Q: My Dad has an old spice/seasoning rack in his kitchen he never uses. I kinda forgot about it until I ...
A: EXCELLENT QUESTION! First off, spices and herbs don't "spoil" they way other food will (if they ...
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| garlic and oil | 12/21/2008 | Chef Glen L. Davis II |
Q: Are there medium sized spice grinders and mixers available.. I've been using the regular coffee ...
A: Yet another GREAT QUESTION... YOUR ON A ROLL! Thank you, I do enjoy helping people and yes cooking ...
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| cardamon | 12/18/2008 | Chef Glen L. Davis II |
Q: I have a recipe from my grandma that calls for 15-20 cardamon seeds. I can only find ground cardamon ...
A: I am gonna go "out on a limb", so to speak, and guess that you need the Cardamom for a beverage ...
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| Difficulty | 12/2/2008 | Chef Glen L. Davis II |
Q: I am a 15-year old who is looking into a career in the culinary arts and was wondering how difficult ...
A: First off let me thank you for a question on a topic that is very near and dear to me! Let me start ...
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| good seasons Italian dry salad dressing & Pork sirloin tenderloin.. | 11/25/2008 | Chef Glen L. Davis II |
Q: My question is can you put Good Seasons dry dressing as a rub on a Pork sirloin tenderloin. I want ...
A: Yes, you can use many dressing mixes as seasoning. While I am not familiar with that particular ...
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| seasoning on market | 11/12/2008 | Alan Vogel |
Q: Mr. Vogel, Thank you for responding to my question, and also for the information. I am ...
A: Audra, to answer your question, no once you combine spices it is no longer their product. What I ...
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| chili seasoned too hot | 11/9/2008 | Chef Glen L. Davis II |
Q: Is there a way to correct chili that is seasoned too hot? I made it mostly the same as always, but ...
A: Unfortunately the only way that I know of to tame that pesky capsicum is to add sugar. this will ...
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| PUTTING A SEASONING ON THE MARKET | 10/30/2008 | Alan Vogel |
Q: I HAVE DEVELOPED A SEASONING THAT NUMEROUS PEOPLE HAVE SAID I SHOULD PUT ON THE MARKET. HOW DO I GO ...
A: Audra, I will not lie to you, it is hard. There are many pitfalls that you will encounter but it ...
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| chicken wings & food coloring | 10/29/2008 | Renee Aun |
Q: I want to use food coloring to dye chicken wings green for Halloween, & call them frog legs. Will ...
A: What a great idea!Regular food coloring was made for such things. You can apply the coloring ...
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| scrambled eggs | 10/28/2008 | Chef Glen L. Davis II |
Q: Chef Davis, On Sundays we go to a little cafe where I always order scrambled eggs with home fries ...
A: Unfortunately I can not really tell you for sure what is in them; But what I can do is tell you a ...
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| scrambled eggs | 10/28/2008 | Alan Vogel |
Q: Alan, On Sundays we go to a little cafe & I order scrambled eggs with home fries. The eggs are so ...
A: Not much to go on but since you did not mention black flakes, I would first say white pepper. Then ...
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| Cinnamon | 9/28/2008 | Chef Glen L. Davis II |
Q: I am very interested in Cinnamon. I have an addiction to cigarette smoking and I would really want ...
A: I have to admit this struck me as a rather unusual question! I am not sure that you will like the ...
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| Cinnamon | 9/28/2008 | Renee Aun |
Q: I am very interested in Cinnamon. I have an addiction to cigarette smoking and I would really want ...
A: I've looked and looked and can not find any data about cinnamon being an alternative for nicotine. I ...
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| Bacteria and Oil | 9/23/2008 | Chef Glen L. Davis II |
Q: I read in one response that oil is notorious for bacterial growth. Can you elaborate? Including ...
A: Interesting question, for bacteria to grow and reproduce they require moisture. Oil repels water, ...
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| dry smoke flavoring | 9/22/2008 | Alan Vogel |
Q: I can purchase 'liquid smoke' for my chicken marinade/ basting sauce but I can't find JUST dry ...
A: John, you can buy hickory and mesquite smoke flavor from Spice etc. out of Atlanta GA. They are a ...
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| Popcorn seasoning | 9/16/2008 | Alan Vogel |
Q: I am looking for a product that I can't seem to find anymore. It was a yeast-based product call ...
A: CJ, Well that is a tough one. Maya Maize is made by Nile Foods out of Boulder Colorado. I found a ...
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| pizza sauce | 9/11/2008 | Chef Glen L. Davis II |
Q: Our local pizza restaurant has a sauce that is very different everyone is trying to decide what they ...
A: Without actually tasting the sauce it is very hard to put a label on what gives it that particular ...
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| strange aged balsamic vinegar sediment | 9/2/2008 | Chef Glen L. Davis II |
Q: I recently 'merged' two bottles of balsamic vinegar and when I got to the bottom of the quite ...
A: You are quite welcome, please feel free to contact me with any other questions you may have. Even ...
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| strange aged balsamic vinegar sediment | 9/1/2008 | Chef Glen L. Davis II |
Q: I recently 'merged' two bottles of balsamic vinegar and when I got to the bottom of the quite ...
A: Because you said that the bottle that the sediment was in is an expensive one the culprit is ...
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| SmokyCokeyJuJu BBQ Sauce | 8/25/2008 | Alan Vogel |
Q: I have a BBQ sauce recipe I want to market locally in the Tallahassee, FL market. Can you provide ...
A: Sorry it took so long to answer. The first thing I would say explore all possibilities in regards ...
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| spices | 8/20/2008 | Renee Aun |
Q: How to improve the flavor of whole spices when they are old?
A: Sorry to say Francine, that is like asking, "How do you look 18 when you are 80?" It just isn't ...
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| Course Salt - Pickling Salt | 8/16/2008 | Alan Vogel |
Q: Can I substitute table salt for Course (Pickling) salt?
A: Dixie, I am sorry it has taken so long to get back to you. The answer to your question is yes. ...
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| peppers( habinero) | 7/23/2008 | Renee Aun |
Q: I added one habinero to a pot of chicken soup, its really too hot now, is there anything I can add ...
A: Sorry David, Unless you add more stock and other ingredients, your only recourse is to have a glass ...
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| Proper Marination | 7/19/2008 | Renee Aun |
Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ...
A: Vinegar is a great preservative. I am assuming you are also adding some salt. If you use sterile ...
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| coursesalt | 7/17/2008 | Alan Vogel |
Q: where can I purchase kosher salt or the old fashioned course salt?
A: Clara, I am so sorry I have not answered your question. You can find Kosher in any supermarket, it ...
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| Proper Marination | 7/12/2008 | Alan Vogel |
Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ...
A: Hey Mike, I went to my mother-in-law for this question. She is the mother of all canning!! LOL ...
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| SPICES | 6/19/2008 | Renee Aun |
Q: I HAVE PUT WAY TOO MUCH SALT IN MY MACARONI USING THE ADVICE OF ITALIAN CHEF WATER SHOULD TASTE ...
A: Wanda, Yes, cooking more macaroni and adding it should help distribute the salt. You don't mention ...
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| pepper | 6/16/2008 | Renee Aun |
Q: Is there a way to grade peppercorns? How do I know if the pepper I am buying is good or not prior to ...
A: Well that is quite alot of questions and they involve alot of detail. My suggestion is that you ...
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| pepper | 6/16/2008 | Alan Vogel |
Q: Is there a way to grade peppercorns? How do I know if the pepper I am buying is good or not prior to ...
A: Larry, There are three basic types of peppercorn which is produced from a berry that grows in ...
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| Bluish Areas On Marinated Garlic | 6/16/2008 | Renee Aun |
Q: I prepared marinated garlic & green olives last night. The recipe: 25 large cloves garlic 25 ...
A: I know that transgenic studies in garlic use a the appearance of blue spots as a determination of ...
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| dijonnaise mustard | 6/15/2008 | Renee Aun |
Q: To make the above do I just add ready made mayonaise or do I make up home made mayonaise after doing ...
A: I think you have me confused with someone else. I don't have a Dijon recipe on my website. It's a ...
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| meat like substance in red wine vinegar | 6/5/2008 | Renee Aun |
Q: I read that some sediment may form in red wine vinegar we had bought. After some time I noticed that ...
A: It's impossible for me to determine what was in your vinegar without taking it to a lab and ...
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| Garlic | 5/23/2008 | Renee Aun |
Q: I am attempting to make Chimmichurri Sauce. It is a South American dish of fresh minced green ...
A: As a biologist I know that allicin is the chemical that gives garlic it's bite and also it's ...
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| unknown spice | 5/20/2008 | Alan Vogel |
Q: I found a jar of a tan powdered material in my mom's spice cabinet that has a label on it that says: ...
A: OK, the first line roughly translated is People of Brazil. The second line is the ingredient ...
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| saffron | 5/15/2008 | Renee Aun |
Q: I've never used saffron before, but I kind of expected it to be ground up, like chili powder or ...
A: I have always seen saffron sold in it's natural state - flower stamens - which look like threads. I ...
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| Difference between mustard powder and ground mustard? | 4/23/2008 | Renee Aun |
Q: Is there any difference between mustard powder and ground powder? Here, price is a big difference, ...
A: I can't tell where you are from, but in my experience they are the same thing and usually consist of ...
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| Unknown spice/seasoning | 4/20/2008 | Renee Aun |
Q: I was given a thick red substance, poured like molasses, and had a strong. tart lemon flavour. I ...
A: This one is easy! What you have was perhaps at one time grown only in the Middle East, it is ...
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