Good Questions

Good Questions
Page 2
Can I Substitute Skim or Almond Milk for Whole Milk in Rice Pudding?Skills
Q: For recipes that require whole milk, can I sub lactose-free skim or use almond milk? I was thinking specifically about rice pudding. Sent by Patti Editor: Of course you can, but you’ll be decreasing the overall amount of fat in the recipe, which will impact how it will taste and feel in your mouth. For a recipe like rice pudding, the whole milk is responsible for the creamy, round texture in the mouth and the distinct milky-sweet flavor.
Hali Bey Ramdene
Feb 4, 2016
What Happened to My Sourdough Starter?Skills
Q: Day 1: I mixed 4 ounces of bread flour with 4 ounces of water in a small mixing bowl, covered it loosely with plastic, and set it in a place where the temperature was about 75°F. Day 2: After 24 hours, there was definite activity (bubbles) and I gave it a feeding of another 4 ounces of flour and 4 ounces of water. Day 3: More bubble activity and another feeding. Day 4: I checked it in the morning and all yeast activity had stopped.
Hali Bey Ramdene
Jan 28, 2016
Are There Any Recipes That Use Shrimp Chips as an Ingredient?Recipes
Q: Whenever my partner and I order Chinese or Asian takeaway, we get large bags of free shrimp chips/prawn crackers. I don’t like wasting food, so I have been keeping them fresh in the refrigerator, but they’re starting to pile up. Does anyone have any suggestions on how I can use them for cooking? Could they be mashed/ground and made into a crust or be used as breadcrumbs? Any help would be great! Sent by Jennifer Editor: The first thought that came to mind was fried chicken.
Hali Bey Ramdene
Jan 26, 2016
How Does Sugar Affect the Freezing of Ice Cream?Skills
Q: Does the amount of sugar in homemade ice cream affect how fast it freezes? Sent by Kamaya Editor: Sugar’s role in ice cream is a starring one, as it’s one of the major factors in determining the texture of the finished product. The Kitchn’s done some digging into the science of ice cream in the past, and touched on the topic of sugar and freezing as well. This is what we learned: As ice cream freezes, ice crystals separate from the liquid cream base.
Hali Bey Ramdene
Jan 25, 2016
Why Is My Sourdough Bread So Dense?Skills
Q: I’d like my sourdough bread to rise more and be less dense. Wanting no other additives, I mix 4 cups whole wheat flour, 1/2 cup sourdough starter, 1 1/2 teaspoons salt, and 2 cups water. The resulting dough is very sticky. I mix just long enough to combine, let it rise about eight hours. Then I pour it into the bread pan, tap (as opposed to punch) it down just a little, and leave it for one hour in the oven preheated to 200°F and turned off.
Christine Gallary
Apr 23, 2015
Why Are My Fried Wontons So Puffy?Skills
Q: I have been making fried wontons for about a month. I am not able to get my wontons to be full. When I stuff them, they are bursting out of the wrappers. However, when I cook them, they puff up and I am left with hollow, chewy wontons. What is it that I am doing wrong? Sent by Vann Editor: Deep-fried foods tend to get quite hot quickly and puff up, thus the hollowness. Readers, do you have any tips on how to fill wontons so they don’t have such hollow centers?
Christine Gallary
Mar 19, 2015
What Are Some Cold or Room Temp Dishes to Bring to an Office Potluck?Skills
Q: My department at work (about 30 people) holds frequent lunch potlucks at staff meetings. I’ve exhausted my cache of recipes that fit the necessary constraints: …must be made the night before (bonus points if parts of it can be made two nights before), must be served cold or room temp, must work on a buffet table (easy to serve quickly), and must feed a lot of people. Salads and desserts are obvious choices, but I’m looking for new and impressive dishes that taste great.
Christine Gallary
Dec 17, 2014
How Do I Stop My Hands From Burning After Cutting Hot Peppers?Skills
Q: Jalapeño juice got on my hands after cutting them up, and it sent my brain into overload! I couldn’t believe how bad the burning sensation got. This never happened to me before! I tried yogurt, bleach, lemon juice — nothing worked! The only thing that helped was putting my hands in a bowl of ice water. I was in a lot of pain for three to four hours. I saw today that another idea was to use olive oil then wash it off after a few minutes. That made some sense to me.
Emma Christensen
Aug 27, 2014
Help! Why Won’t My Cast Iron Pan Stay Seasoned?Tools
Q: Yes, ANOTHER cast iron question! I am getting fed up with mine. I have used it dozens of times, and still it refuses to become nonstick with even the greasiest of foods. Also, lately I have been noticing an increasing amount of light spots on the pan (not rust), and a grimy residue that comes off on the paper towel when I wipe it. This grimy residue happens even if I rinse it with water first.
Emma Christensen
Jul 10, 2014
How Can I Fix the Enamel Coating on My Frying Pan?Skills
Q: I have my elderly grandmother’s tiny enamel frying pan. However, the majority of the enamel has come off and, as a result, anytime you cook an egg in it, it sticks! Is there anyway I can get this re-enameled? Sent by LC Editor: Here are a few other posts with information: Chipped Enamel: Need to Replace This Cookware? What Should I Do With a Damaged Enameled Cast Iron Pot? Is It Possible To Seal or Repair My Chipped Le Creuset Pot? Readers, any thoughts?
Emma Christensen
Jun 17, 2014
How Do I Get Rid of the Tiny Flies in My Kitchen?Kitchen
Q: I’m having trouble with tiny flies in my kitchen! They are about 1/16″ wide, have two tiny fly-type wings, and are slow-moving. I find them mostly around my front door, my kitchen window, counter tops and walls, but they don’t seem to be interested in food. Any idea how to get rid of them?Sent by GailEditor: Until I read that they don’t seem interested in food, I thought you might have a fruit fly problem.
Emma Christensen
Sep 27, 2012
Recipes for Amuse-Bouche and Other Small-Sized Appetizers?Recipes
Q: For Christmas I was given an Amuse-Bouche/Mise en Bouche set which includes bowls, spoons, forks and glasses. However, my cookbook collection lacks creative ideas for small sized appetizers. I’m looking for Amuse-Bouche ideas, recipes or even recipe book suggestions. Anything help would be greatly appreciated! Sent by Stephanie Editor: Stephanie, we’re sure that one of these 20 amuse-bouche recipes from the great chefs at Saveur will offer some inspiration!
Cambria Bold
Feb 3, 2012
What Is This Mystery Tupperware Gadget?Tools
Q: I bought a bag of mixed kitchen item to get the Tupperware measuring cups in it. Included with the measuring cups were these pieces that I am guessing go together. I have no idea if I am assembling it correctly or what it is used for.Sent by MarieEditor: Oooh it’s our favorite kind of Good Question: A mystery gadget!Unfortunately, we are completely stumped by this one. Readers, any clues?Next question?Related: Mystery Gadget!
Faith Durand
Jan 29, 2010