What’s the Correct Order for Breading Chicken?Skills
Q: When dredging chicken cutlets, do you the use flour, buttermilk, and eggs before coating in breadcrumbs? Sent by Phyllis Editor: Each element in the breading process has a purpose. When you know what each does, it’s easy to remember what order to use when breading chicken (or whatever protein you’re using). This will also help you out with substitutions when you need them. Here’s the basic method to remember: wet → dry → wet → dry.
Sep 16, 2022
How Much Food Should I Make for a Brunch Party?Kitchen
Q: How do I figure out how much food to make for a brunch? I am having about 20 people over for an informal brunch buffet, and planning: Fritatta squares, Faith’s lemon sticky buns, cheddar-leek muffins, fruit salad, and orange juice/mimosas.I was thinking to have one muffin and one sticky bun per person, plus 20% or so more to be sure there’s enough, but is that overkill or insufficient?
May 11, 2022
Can I Recycle Old Kitchen Cookware and Tools?Tools
Q: In honor of Earth Day, I was wondering if you could suggest an earth-friendly way to get rid of exhausted kitchen gear. It’s time to get rid of my melted spatula and scratched-up omelet pan but would hate for them to go to a landfill if they can be recycled. Any suggestions?Sent by AmeliaEditor: Amelia, yes, we have definitely sent old plastic cookware out in the recycling bin. Check your local guidelines.
Jul 17, 2020
What Are Some Fun Gluten-Free Dessert Options for a Wedding?Recipes
Q: I love the new wedding section of Apartment Therapy; it has great articles I have come to trust and send to those involved in my own wedding this fall. One question still lingers: What are some fun gluten-free dessert options for a wedding? Sent by Liz I have several family members with severe autoimmune diseases that make any consumption of gluten a disaster. I want a traditional wedding cake for myself (playing the bride card), but what are ideas for others?
Mar 4, 2020
How Can I Make Restaurant-Style Salsa?Recipes
Q: It’s hard to find canned salsa that satisfies my taste buds these days.Any tips on making restaurant-style salsas?Sent by KatrinaEditor: Katrina, we’re not exactly sure what you mean by “restaurant-style,” so the best way to start would be to eat a restaurant salsa and try to really pay attention to the flavors in it. Does it have a lot of cilantro? Lime? Can you taste tomatillo? Does it taste like it was cooked?
Jan 29, 2020
Got a Question About Passover, Lox, or Latkes? Ask The Gefilteria!Skills
The supermarket shelves are lined with matzo, and butchers are stocking up on brisket, which can only mean one thing: Passover is right around the corner. A weeklong celebration of the exodus of the Israelites from Egypt, Passover is notable for things you aren’t allowed to eat (including leavened bread). But that doesn’t mean this isn’t a holiday for food lovers! The nightly feast is full of symbolic (and tasty) dishes.
Dec 17, 2019
What’s the Secret to Perfect Coconut Macaroons?Skills
Q: I work at a Jewish social service agency and would love a recipe for perfect coconut macaroons to bring in as a treat for my coworkers! Sent by mind_grapes The Gefilteria’s Liz Alpern: Wow, you’re an excellent coworker! I hope your colleagues appreciate your efforts. It’s great that you’re getting out of the processed food mania of Passover and doing it yourself. I ditched the packaged versions a few years ago and my family has been infinitely grateful ever since.
Dec 17, 2019
Do Good Kosher for Passover Noodles Exist?Skills
Q: Has anyone found good Kosher for Passover noodles? Years ago Manischewitz had great egg noodles, but now I can’t find anything that doesn’t taste awful. I even tried making some from scratch, which was a total disaster. Sent by try2cope The Gefilteria’s Jeffrey Yoskowitz: I think we need a quick intervention. Why do you want noodles for Passover?
Dec 17, 2019
Is Whitefish a Species?Skills
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.
Dec 17, 2019
What’s the Deal with Drinking Alcohol During Passover?Kitchen
Q: I’m going to my boyfriend’s family’s seder and I heard there won’t be any real drinks (only wine?). What’s the deal and what can I do about it? Sent by Anonymous The Gefilteria’s Liz Alpern: It’s true. There are many food and beverage rules during Passover, and lots of booze is off limits. Consuming grains (like barley, wheat, rye, etc.) that have come into contact with water (and potentially leavened), is strictly prohibited.
Dec 17, 2019
Is It Bad That My Phone Charger Is Always Plugged in on My Kitchen Counter?
Tips from The Kitchn
We've all wondered this!
Nov 4, 2019
Help! What Can I Do With a Surplus of Radishes?Skills
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?
Aug 3, 2019
How Can I Prevent Soy Milk from Curdling in My Coffee?People
Q: What’s the deal with the white flakes in my soy milk? I’m on my third fresh carton in a row that has had very fine white flakes, which settle at the bottom of a glass. They would probably be very subtle in a glass of soy milk, but in my iced coffee, they are quite obvious and there’s some texture there. This has happened to me with Silk brand, Trader Joe’s vanilla flavor, and even in my drinks at Starbucks!
Jun 9, 2019
What Are the Most Commonly-Used Casserole Dish Sizes?Skills
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.
Jun 5, 2019
Recommendations for a Reliable, Long-Lasting Tea Kettle?Tools
Q: My experience with tea kettles has not been the best. One of my tea kettles started rusting and chipping paint into the water and the handle of the other kettle broke. I would love some advice from other readers about what tea kettles work and last a long time.I am also thinking of maybe getting an electric kettle instead of a stovetop tea kettle so if anyone has advice about which is better, I’d love to hear it.
May 30, 2019
How Do I Clean My Slate Cheese Board?Kitchen
Q: I have one of those pretty slate cheese boards, but I cannot for the life of me get the oily cheese residue off them once the cheese is removed. Help! Sent by Claire Editor: Hmm…I’m assuming that you’ve tried wiping it with a soapy sponge! Maybe try rubbing a little dish soap directly onto the grease spots, letting it sit for a minute, and then rinsing it off. Readers, what suggestions do you have?
May 30, 2019
Can I Save My Enameled Dutch Oven?Tools
Q: I store my enameled cast iron Dutch oven on the back burner of my stove since I have no other place for it. I also keep my tea kettle on the opposite back burner on the stove. Normally this isn’t a problem except for this morning the tea kettle was on the front burner on the same side as the Dutch oven and when I went to turn on the tea kettle, in my half asleep state I turned on the wrong burner on high.
May 30, 2019
Are Vital Wheat Gluten and Wheat Gluten the Same Thing?Skills
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.
May 30, 2019
Can I Put Another Dish in My Slow Cooker?Skills
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.
May 30, 2019
Where Can I Find Indian Spices Online?Groceries
Q: Where online can I purchase the true Indian spices that you mention in the slow-cooker recipes by Neela Paniz? Sent by Bernie Editor: In our series on Indian slow-cooker recipes, Neela Paniz suggests heading to online spice retailers if you can’t find some of the harder-to-find ingredients called for in her recipes.
May 30, 2019
Help! I Need Advice on Eating Away From Home With Food AllergiesPeople
Q: I was recently diagnosed with a slew of food allergies. Cooking has become a challenge, but I’m managing and am being very much a control freak about what I eat. But I’m facing a big family get-together in a rented vacation home with my in-laws and at this point, I don’t want to go because of my food allergies.We’re talking 10 people for one week in a house with a kitchen with big family dinners, and Grandma doing most of the cooking and baking.
May 24, 2019
Should I Tell My Host She’s Making a Cooking Mistake?Kitchen
Q: I’m often in the kitchen at gatherings hosted by friends and family, sometimes helping out, sometimes just chatting with the host while they cook. The past few months I have observed many cooking no-nos, but feel like it is not my place to take over or correct the cooking error. Or is it?For example, for Christmas dinner a buffalo tenderloin was broiled for almost thirty minutes before it was “rescued”! Any tips on tactfully helping the cook to make the meal taste better?
May 24, 2019
Quick, Easy Ways to Get More Vegetables Into My Diet?People
Q: Any suggestions for quick, easy ways to get more veggies into your daily life? I’m really good at meeting my fruit quota for the day (smoothies, sliced fruit, etc.), mostly because it’s so fast and easy.But I keep having a problem with getting enough daily veggies. It just seems like it takes longer to prep/make veggies. Any ideas?Sent by StephanieEditor: Stephanie, here are a few ideas. First of all, think salads. And not just green leafy salads, which tend to get soggy.
May 2, 2019
Homemade Mac and Cheese That Tastes Like Boxed?Recipes
Q: In our home we try to give the kids healthy food. They are really picky eaters and some things do not work at all — but we managed to make chicken nuggets from real chicken, and homemade hot dogs and other neat stuff which we all enjoy. But the only pasta they touch is the commercial mac and cheese dinner — no matter which recipe I try from the internet, none look or taste even remotely close to the “original”.
May 2, 2019
Help Me Recreate These Peppermint Bark Cookies!Recipes
Q: I’m obsessed with these Williams-Sonoma Peppermint Bark Cookies, but at nearly $23 for only 12 cookies, my grad student pocket aches at the thought. Luckily, I love a good project (anything that will keep me procrastinating from actually writing my dissertation!) and so I thought I’d try my hand at recreating them.
May 2, 2019
Help Me Make a Restaurant-Style Tikka Masala SauceRecipes
Q: I’m looking for a restaurant-style tikka masala (and/or butter masala) sauce recipe to pour over homemade paneer.I’ve tried dozens with no luck; they’re always either sickly sweet, too thick or too thin, or don’t have the right balance of spices. My boyfriend and I prefer it to be on the medium-spicy side. Please help?
May 2, 2019
How Can I Use Pickled Watermelon Rind?Skills
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?
May 2, 2019
Can I Substitute Lactaid for Regular Milk in Baking?Skills
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.
May 2, 2019
What’s the Best Way to Grind Pink Peppercorns?Skills
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!
May 2, 2019
Does “Mint” Mean Peppermint or Spearmint?Skills
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.
May 2, 2019
How Can I Make Homemade Wine From Ripe Bananas?Recipes
Sent by Godfrey Editor: I came across references to banana wine when I was doing research for my book True Brews, but never tried it. However, all fruit wines work on the same principle: dissolve some sugar into water, mash your ripe bananas (or other fruits) into the sugar water, and add wine yeast. Keep it in a fermentation jug sealed with an airlock for a few weeks, strain out the fruit, let it age until it tastes good and drink!
May 2, 2019
What Can I Do With Sweet Red Wine (Besides Drink It)?Recipes
Sent by Meredith Editor: Readers, do you have any recipes or ideas for using a bottle of sweet red wine?
May 2, 2019
What Can I Make with Rubbery, Flavorless Canned Mushrooms?Skills
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?
May 2, 2019
Help! How Can I Help My Boyfriend Kick His Salt Habit?People
Q: My boyfriend is addicted to salt on his food, and always adds way too much to any dish I cook for us. I’m trying to cut back our salt intake both for flavor and for health, but he’s set in his ways. Any tricks for a salt substitute that will give him the same flavor he craves without all the sodium? I thought about Bragg’s or some other seasoning he won’t notice. Any ideas? Sent by Kiley Editor: Kiley, is there any way he’ll let you take the salt off the table?
May 2, 2019
Advice for Meals That Will Satisfy Both a Vegetarian and an Omnivore?People
Q: My fiancée and I just moved in to our first post-college apartment together in September. She’s a vegetarian and I’m an omnivore. This really hasn’t been an issue previously; we used to live with other people so there were plenty of other meat eaters around. But now that it’s just the two of us I often find it hard to cook a satisfying meal for the both of us without wasting meat..
May 2, 2019
How Do I Use These Small Peppers?Skills
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?
May 1, 2019
How Do I Use Up Dried Cilantro?Skills
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.
May 1, 2019
How Do I Save a Broken Salad Dressing?Skills
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.
May 1, 2019
Can I Convert Slow-Cooker Recipes to Stovetop?Recipes
Q: I see a lot of very good-looking, healthy recipes popping up on my Pinterest feed and also on The Kitchn, but a slow cooker is needed. I don’t own one and I’m not planning to buy one, due to lack of storage space, but I still would love to try some of the recipes. Is there any way to convert slow-cooker recipes to make them in the oven or on the stovetop? (Of course, I would be making them when I’m around and not leave my stove running while at work.
May 1, 2019
How Do I Make Crispy, Custardy Tofu at Home?Recipes
Q: I recently traveled to China and had several meals that featured tofu. I’d never really enjoyed tofu before, but what I ate in China was a revelation: crispy outside, creamy and custardy inside, and sometimes served in broth or with a sauce. How can I recreate this amazing texture at home? I’m a pretty skilled cook, but have never cooked with tofu before so I don’t even know where to begin. Sent by Marcella Editor: I’m with you.
May 1, 2019
What Can I Do to Make the Texture of Mushrooms More Palatable?Skills
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.
May 1, 2019
How Long Does It Take to Cook Fresh Spinach?Skills
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.
May 1, 2019
Why Does My Homemade Vanilla Extract Still Taste Like Alcohol?Skills
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.
May 1, 2019
Can You Help Me Troubleshoot Oatmeal Cookies?Skills
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.
May 1, 2019
What Do I Do About the Dreaded Roomate-Dirty Dishes Situation?Kitchen
Q: My roommate is lazy. She leaves dishes piled up and trash everywhere, and claims she will clean it, but waits weeks to do so. I refuse to live in filth so I always end up cleaning it up. What is a good way to ask her to stop being so lazy without causing major conflict? Sent by Haley Editor: We’ve all been there, Haley!
May 1, 2019
How Should I Use My Overload of Pickled Green Tomatoes?Skills
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!
May 1, 2019
Do I Need to Refrigerate Fresh Sprouted Bread?Skills
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.
May 1, 2019
Should I Buy a Whole Duck or Duck Breast?Skills
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?
May 1, 2019
What Are Some Easy Vacation Meals to Make for a Large Crowd?People
Q: We’re planning a week-long summer family beach house trip (10 to 14 people; two older kids). What are some easy meals for a large crowd? As the resident family planner, I’d rather not “wing it” like some thou-shalt-not-be-named family members. While I love cereal, sandwiches, hot dogs, and burgers, I can only eat so much! Sent by Jen Editor: I’m with you, Jen. Do the planning now so you can kick back and enjoy your vacation.
May 1, 2019
Can You Help Me Figure Out What Happened to My Lemon Bars?Skills
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!
May 1, 2019
Can I Use Gluten-Free Flours Past the Due Date?People
Q: I inherited several pounds of gluten-free flours from a friend who is moving — two bags each of potato starch, spelt flour, and rice flour. What should I do with it all? I’ve done lots of gluten-free baking, but mostly with premade blends or almond meal. Also, the flours are several months past the sell-by date, but unopened. Do you think they’re still good? Thanks! Sent by Wendy Editor: Maybe. Were they stored in the fridge or freezer?
May 1, 2019
How Can I Prevent Fumes When Cooking Chiles?Skills
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.
May 1, 2019
How Do I Discard of Used Cooking Oil?Skills
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.
May 1, 2019
Are There Plant-Based Replacements for Gelatin?Skills
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.
May 1, 2019
What Vegetable Can I Substitute for Spaghetti Squash?Skills
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.
May 1, 2019
How Do I Temper Bitter Zucchini?Skills
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?
May 1, 2019
What Are Some Things I Can Do with Chipped Beef?Skills
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.
May 1, 2019
What Can I Do with Anchovy Paste?Skills
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.
May 1, 2019
Can I Store Grains and Spices in a Storage Unit During a Move?Skills
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?
May 1, 2019
How Do I Prevent Fruit from Sinking to the Bottom of Baked Goods?Skills
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.
May 1, 2019
How Do I Use Up the Stems of Chinese Spinach?Skills
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.
May 1, 2019
What Are Some Substitutes for Cornstarch in Pudding?Skills
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.
May 1, 2019
Is It Legal to Use a Fire Escape as a Patio?Kitchen
The resounding goal of summer, no matter where in the country you live, is to spend as much time as possible outdoors. From cooking up some chicken on the grill to hanging by the pool, the more time under the sun, the better. But where does that leave city-dwellers who don’t have a sprawling suburban backyard to turn to? Well, for some, summer means it’s fire escape season.
Jun 29, 2017
Have You Ever Made “Grease Gravy”?Skills
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.
May 25, 2016
Why Didn’t My Panna Cotta Set?Skills
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.
Apr 7, 2016
How Do I Prevent My Stand Mixer from Jumping?Skills
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.
Mar 21, 2016
Is It Safe to Cook with the Flour I Use to Bread Fried Chicken?Skills
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.
Mar 18, 2016
Help! Everything Burns in My Stainless Steel PansTools
Q: I just switched from nonstick pans to stainless steel pans, but now everything I cook sticks on there, unless I use copious amounts of oil. What can I do to make cooking with these a little easier? Sent by Alexandra Editor: Alexandra, the solution isn’t in adding more fat, but rather when you add it. Stainless steel needs to be preheated before you add fat to the pan.
Feb 29, 2016