Q: I recently bought iris water at an Indian market. Would you use it similarly to rose water? My searches are turning up nothing at all, so I was wondering if your readers have experimented with this ingredient.
Q: I have been asked to make a "side" dish (side is in quotes because it's my understanding there won't be a main entree) for my close friend's baby shower. We will have the capability to reheat, but not cook, before the shower. Any ideas on a dish that can feed a crowd and doesn't contain too many expensive ingredients?
Q: Every year, my wish list includes some random items I don't expect to get — and every year, someone gets me one. Last year was the five-pound canister of malt. This year is a kilogram bag of Callebaut natural (NOT Dutch-processed) cocoa.
Q: For Christmas I got sous vide equipment. But I don’t have a "formal" sealer and am resistant to getting even more equipment. You imply that we can vacuum-seal with zip-top bags and a straw. Can I do that for sous vide cooking?
Q: I have a recipe that calls for "tomato broth." (Part of a recipe for Panera Bread’s vegetable soup.) I've never heard of it — what is it compared to tomato soup, stock or base? It’s confusing. I have been online to get info but there seems to be no clarity in making it.
Q: I recently redid my kitchen, and now finally have a wonderful Blue Star gas range, which I adore. My only problem is that even with the lowest setting on the simmer burner, I have trouble getting a really slow simmer, melting butter, etc.