Q: I make a lot of gratins and savory tarts. That means, inevitably, my cheese drawer is stuffed with small stubs of cheese: Gruyere, Parmesan, Pecorino, and more. How do I use these cheese stubs? Such a waste to throw away, but I'm not a fan of snacking on Gruyere. Anyone have any ideas?
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?