Q: Over the holidays I made a recipe that used a lot of egg yolks. I read online that you could freeze egg whites for a later use. Now it is March and those egg whites are still taking up room in the freezer. If I remember correctly, I have whites from approximately 8-10 eggs.
Q: Sometimes when I bake, the finished product has a yellowish tint to it and is slightly bitter. This is most noticeable when I make biscuits or muffins, and it seems hit or miss whether this happens or not.
Q: I like to roast vegetables (broccoli, peppers, potatoes, etc.) in the oven to serve as a side with dinner. I usually bake these at 450°F for about 25 minutes. Is it safe to use extra-virgin olive oil for this? If not, which oil would you suggest for this?
Q: Maybe it's a silly question, but why can't I find just plain olive oil in the grocery store? All I ever find is extra virgin! I need something a little less expensive and flavorful for everyday cooking needs.
Q: My family and I live overseas. I'd like to buy a meat grinder attachment for my KitchenAid to help diversify the ways we prepare chicken. We tend to stick to bone-in or boneless breasts, as we prefer the leaner cuts, but I'd love some other ideas on how to mix it up a bit more to ensure that dinner won't be too dry.