Good Questions

Q: What species is whitefish? Whitefish describes many kinds of white fish, right? I am very curious! Sent by Laurie The Gefilteria’s Jeffrey Yoskowitz: I wish I could tell you how many conversations about this very topic I’ve been a part of. First of all, yes, there is actually a whitefish species. The whitefish that is generally smoked and served in salad and found in appetizing shops (and in most gefilte fish recipes) is Coregonus clupeaformis, otherwise known as Lake Whitefish.

Q: I love my CSA but I have been getting radishes for the past 6 weeks!I am in desperate need for something to do with them besides eat them with butter/salt or slice them into a sandwich/salad. Help!!Sent by SarahEditor: Well, you could pickle them, make chips or a pretty wreath• Recipe: Spring Radishes Braised with Shallots and VinegarReaders, what else would you suggest?Next question?

Q: A lot of my favorite casserole recipes call for all sorts of dish sizes. Any thoughts on how to modify the recipe or what to do with the leftover that you can’t fit in a pan that’s too small?I’d love to be able to fit a dozen shapes and sizes into my apartment kitchen, but space doesn’t allow. In that vein, any suggestions as to which two sizes are the most used?Sent by cfelliniEditor: cfellini asked this in the comment thread on this casserole recipe.

Q: Are vital wheat gluten and wheat gluten the same thing? A bread recipe specifically calls for ‘Vital Wheat Gluten.’ My neighborhood mill only has ‘Wheat Gluten’. They could not tell me if there is a difference. Sent by Dan Editor: Yes, the two names are used interchangeably. Sometimes seitan is also called wheat gluten because it is made from vital wheat gluten, water, and spices, but when talking about bread recipes, vital wheat gluten flour is what is used.

Q: I now have a slow cooker, which is too large for my needs, as I live alone. I wanted to ask if it would be OK to put a small casserole dish with the ingredients into the slow cooker, and then switch it on? Sent by Jeff Editor: The short answer is yes. As long as the dish is oven-safe, it can go into your slow cooker. Although by the time you scale down a recipe to fit into a dish small enough to fit in your slow cooker, you may find it easier to cook it in the slow cooker itself.

Q: I recently made a huge batch of pickled watermelon rinds for the first time, which turned out to be rather sweet, not sour like I expected. Any ideas for how to use them?Sent by AnaEditor: Ana, how about adding them to salads or a cheese platter? The sweet and sour flavors would probably pair well with meats like grilled steak or braised pork, too.Readers, any ideas for using pickled watermelon rind that is on the sweet side?Next question?

Q: My mom accidentally brought home Lactaid whole milk instead of Lactaid 2% and so now I’m trying to find a way to use it up. Can I use Lactaid whole milk in any baking recipe that calls for whole milk or does the fact that it’s Lactaid change its composition enough that it can’t be used the same way?Sent by CarolEditor: Carol, you can use Lactaid milk for in any baking recipe that calls for milk.

Q: I recently purchased pink peppercorns and the flavor is delicious! I tried grinding them in a pepper mill, but since they’re much softer than black peppercorns, they aren’t dense enough to push through the grinding mechanism. Does anyone know of a pepper mill that will grind pink peppercorns only?I’d prefer a grinder that is clear — the pink peppercorns will look beautiful next to my pink Himalayan sea salt!

Q: When a recipe calls for “mint,” should I use spearmint or peppermint? Is the mint extract at the store spearmint- or peppermint-flavored? I’m asking because I really don’t like the flavor of spearmint, but could eat peppermint all day long; however, to me, peppermint seems like an odd flavor for savory dishes. What do your readers think?Any and all enlightenment appreciated!Sent by SharonEditor: Sharon, I think it’s a personal preference.

Q: I have a stack of canned white mushrooms in my pantry — rubbery, flavourless, yuck. Rather than chopping them up fine and hiding them in every bolognese sauce I make or being that jerk who constantly donates canned food that no one likes, do you or your readers have any good ideas for how to use them? Sent by Finn Editor: Readers, do you have any ideas for using canned mushrooms?

Q: I bought a Basket of Fire pepper plant from Trader Joe’s. It’s a gorgeous houseplant, and I’m about to have a dozen tiny (about two-three inches) hot red peppers, with more to come. How do other people use these types of small peppers? Is there a more common type of pepper they are similar to that I could use as inspiration?

Q: I just purchased a huge bag of dried cilantro from Nuts.com, and I really have no idea how to use it. I have no idea what to do with all this cilantro! Can you give me any ideas? Sent by Lorraine Editor: A few summers ago I went mad and dehydrated my entire garden. I mean everything — from the tomatoes and eggplants down to every single herb, including the cilantro.

Q: I made a salad dressing a couple of days ago from lime juice and zest, olive oil, shallots, garlic, and cilantro. I used some on a salad and stored the rest in a Mason jar in the fridge. Today it’s solid on the top and liquid on bottom — it that the olive oil? Is it safe to eat? If so, how do I make it into a dressing again? Shaking the jar is doing nothing. Sent by Gail Editor: Don’t fret.

Q: I like the taste of mushrooms, but the texture kills me. When cooked, they take on almost a … rubbery consistency to me. I was wondering if anyone has suggestions for a specific type of mushroom or type of preparation so that I can tolerate the texture better? Sent by Whitney Editor: Fascinating! I’m happy to hear you do enjoy mushrooms from a flavor standpoint, because they’re a great, savory umami-booster in the kitchen. I have a few questions for you, though.

Q: How long does it take to cook fresh spinach and what extras should I add to the spinach while it is cooking? Sent by April Editor: Fresh spinach cooks in mere minutes — seconds, really. This green immediately begins to wilt once it hits the heat, so a fast hand and some smart prep make things easier. Despite how quickly it begins to soften, spinach’s flavor is pretty bold.

Q: How can I fix homemade vanilla extract that still tastes like alcohol? Should I add more beans? It has been five weeks. I chopped the vanilla beans, but the extract only has a slight taste of vanilla. Sent by Cornelia Editor: If your extract still tastes of alcohol, that shouldn’t be of too much concern — especially given you’re still on the short end of the steeping time. Wait a bit longer; give it at least another month before calling it.

Q: I love soft, chewy oatmeal cookies, but I’ve never managed to get them right. I blame it on the fact that they never spread. I’ve tried using different recipes; regular butter, fat-reduced butter, and margarine; sugar, stevia, and a 50-50 combination, and its always the same. I’m left with the heap or ball of dough I placed on the baking sheet. And because of this, I felt the need to bake them a little longer so they weren’t completely raw anymore.

Q: I made the mistake of letting my husband go to our local pickling shop alone. I now have two-and-a-half quarts of pickled green tomatoes and one quart of pickled garlic with capers. Do you know of any recipes that would help to use them up? While delicious, I feel like the two of us will get bored quickly simply snacking on them … or go into a salt overload. Thank you! Sent by Sydney Editor: I laughed out loud when I read this email, just imagining what your reaction might have been!

Q: The Ezekiel bread I had been using is sold frozen, and then you refrigerate it. I have now found a bakery that sells sprouted bread fresh. Should it be refrigerated? Sent by Sandra Editor: Sprouted breads, especially when purchased fresh from a bakery, tend to be more susceptible to spoilage because they lack the preservatives found in commercially produced bread. How you store the bread really depends on how quickly you’re going to consume it and how you plan on using it.

Q: There are very few things I have never prepared before, but I am chomping at the bit to jump in and experiment with domesticated duck. I have cooked wild/game duck a zillion times, but oh my goodness, that is a completely different animal. Most recipes seem to feature duck breast. Should I attempt to buy a whole duck and section it — reserving the other parts for different dishes? Do groceries typically sell duck breasts individually packaged?

Q: I set out to try a new lemon bar recipe and instead pulled off quite the confectionary magic trick. I prepared and pre-baked the crust, exactly as the recipe directed, and then I poured the lemon filling over the crust and baked the whole thing until it was set. When I pulled the pan out of the oven, I found that the crust and lemon filling had somehow switched places. The in-tact crust was on top and the lemon filling was below it. Ta-da!

Q: I’m suffocated by chiles! What I mean is that I love to cook spicy food, and add chiles to everything (mostly stir-fries, but also omelettes, pasta sauce, and really anything). The problem is, my apartment does not have a range hood. Short of moving, I can’t see a solution to the fact that every time I add chiles to a dish, even at the very end, they produce terrible noxious fumes.

Q: What do you do with (or how do you dispose of) used cooking oil from things like fried chicken and donuts? Sent by Sheila Editor: What to do with used cooking oil is perhaps one of the biggest reasons people avoid frying. Dealing with the splatter is one thing, but what to do with that used oil poses a bigger question. Here are a few tips to help you figure out how to discard of it.

Q: What’s a good plant-based replacement for gelatin in sheet or powder form? Sent by Danielle Editor: You’ve got quite a few options to choose from, and the one you go with depends on what you’re making. Overall, the best analog is Vegan Jel, a product made form vegetable gum and available in powdered form. You can find this at most health-food stores and often at Indian grocery stores. Agar agar and carrageenan — both derived from algae — are options as well.

Q: Is there another vegetable that’s a good substitute for spaghetti squash? They are hard to find this time of year. Sent by Felicia Editor: If you’re taking advantage of the neutral flavor of spaghetti squash and its popular use as a noodle replacement, then zucchini is a good choice. Like spaghetti squash, it doesn’t have a very pronounced flavor and it can be turned into noodles with either a spiralizer or julienne peeler.

Q: Recently I made a zucchini recipe that sounded good (honey, EVOO, orange zest, cayenne). It was all tossed together and grilled. To me, the zucchini tasted bitter. My husband suggested trying it again, but salting the zucchini first, as one would do with eggplant. Has anyone had this problem with bitterness in zucchini? Could it be because it’s a bit too early for zucchini? Does salting benefit zucchini?

Q: I received a package of chipped beef in my CSA this week. I’ve heard of creamed chipped beef, which is usually served on toast, but I have no idea what else I can do with this beef. Any suggestions? Sent by Olivia Editor: Although I don’t have any personal experience with it, I know that chipped beef brings up some nostalgic affection for some. If you aren’t in the know, chipped beef is salted, dry beef that’s cut into thin slices.

Q: I bought anchovy paste for a recipe and now I have no idea what else to use it for. I know it works in Caesar salad dressing and puttanesca, but what else? Also, how long does it last in the fridge? (I have the tube kind.) Thanks! Sent by Campbell Editor: Anchovy paste is one of those ingredients that I always have on hand because it’s a flavor amplifier — especially when used judiciously in the background of a dish.

Q: I am moving from NYC to Houston, Texas, but my belongings will be in storage in Texas for about three weeks. I have a great number of spices and terrific grains from my winter CSA that I know I won’t finish before the big move. I imagine my storage situation will be climate-controlled, but I can’t guarantee it. What from my pantry could survive transit and three weeks of storage in Texas in June, and what should I pitch?

Q: When making fruit cake, muffins, or cakes, how do you keep fruit and nuts from sinking to the bottom? Sent by Marvin Editor: The first thing I ever learned to bake were blueberry muffins. And every time I made these muffins, I ended up with a dense pool of blueberries at the bottom of the muffin wrapper. Turns out the simple trick is to toss the blueberries in a bit of flour just before folding them into the batter; same goes for the fruit you’re adding to any cake or baked good.

Q: I am an expat who lives in China. I often use the Chinese spinach leaves for salads, but I hate just throwing the stems away. I know there must be a wonderful way to cook them — can you help me find it? Sent by Jeani Editor: Jeani, you have come to the right place! Chinese spinach is more akin to bok choy than the spinach we have in the States, which means you should look to recipes that use that veggie for inspiration.

Q: What can I use in place of cornstarch when making a pudding? Also, is the substitution a one-to-one ratio? Sent by Patricia Editor: Arrowroot is great a substitute for pudding, and in my opinion, turns out a superior product since its flavor tends to be more neutral than cornstarch. About two teaspoons of arrowroot flour equals 1 tablespoon cornstarch, so be sure to make the switch accordingly. Tapioca or rice flour are other great options as well.

Q: My mother used to make what she called “grease gravy” to pour over waffles. I do not believe it had any flour, but was only sausage drippings, water, and maybe just a touch of cream. Are you aware of a recipe like that? Sent by Dan Editor: The recipe you describe immediately reminds me of a very classic Southern-style sausage gravy. Like your mother’s recipe, it’s also made from sausage pan drippings, but flour is often added to thicken it.

Q: I had the panna cotta divided into four Tupperware containers, and refrigerated everything for approximately six hours. The panna cotta did not set at all and I am curious if you have any idea what I may have done wrong. Sent by Zach Editor: Luckily we’ve got an expert on panna cotta to consult about these things; Faith wrote the book on it! In her lesson on how to make panna cotta she addresses what do to if your panna cotta doesn’t set.

Q: My new mixer “jumps “off the counter and it slips out of lock when I’m kneading dough. Any suggestions on what I can do to prevent that? Sent by Jane Editor: When a stand mixer is working with a particularly sturdy dough, that can cause it to inch forward on the counter as it works to combat the density and weight of the mixture. Luckily there are a few things you can do to mitigate the excessive movement. First try setting the mixer up on a non-skid surface.

Q: I was wondering about frying chicken. I use a resealable bag to put my flour in, along with my spices, and then I shake my chicken pieces in it. There seems to be a lot of flour left after I am through shaking; is this same flour OK to use in my chicken gravy? It just seems to be a waste to throw it out. I’ve been doing this for most of my life and I have always wondered if it would be OK. I always forgot to ask my mother and grandmother, and now they are both gone.