Recently Submitted Questions
Welcome to the Kitchen Shrink, where you email me with your culinary questions and I do my best to answer them.
Tapioca Starch: How do you use tapioca starch?
I just received an e-mail asking me about using tapioca starch to thicken soups and desserts. Tapioca, manioc, or cassava starch is a fine white powder produced from the cassava root, which is grown in... read answer »
Eggs: Is there an easy way to peel a hard-cooked egg?
I recently got an e-mail from Sandy asking if there is an easy way to peel an egg. She said, “I lose most of the egg when I do it.” Well, actually it has more... read answer »
Cookie Dough: Are all cookie doughs freezer friendly?
Liisa recently e-mailed the Kitchen Shrink to ask “are all cookie doughs freezer friendly?” What a good question. It is so convenient to have already prepared cookie dough in the freezer so you can have... read answer »
Wooden Boards: What is the best way to clean wooden cutting boards?
I recently got an e-mail from Kitty asking, “What is the best way to clean wood cutting boards?” While there are lots of other choices in cutting boards these days, wooden boards are still very... read answer »
Spices: All about fennel pollen.
Recently the Kitchenshrink has gotten several questions about fennel pollen, an intensely aromatic flavor enhancer that has shown up on restaurant menus in the past several years. What is it? How do you use it?... read answer »
Celery Root or Celeriac: What is celery root?
I just got an e-mail from Ron asking me what celery root is and how to prepare it. I love to use celery root, either cooked or raw and have used it in all my... read answer »
Chicken: How do you keep poached chicken moist?
One of the most frequent requests e-mailed to the Kitchen Shrink is, “Where can I find your method for poaching chicken breasts so they will be moist?” I have been asked for that technique so... read answer »
Meat: At what temperature is meat safely cooked?
I recently got an e-mail from Linda asking how long to cook a turkey meatloaf. As I took a look at several of my meatloaf recipes, I was reminded that there are slight differences in... read answer »
Chicken: How to remove the tendon from chicken breast tenderloin
I recently got an e-mail from Ruth saying, “Years ago I saw one of your TV shows and you were talking about a trick to get rid of that hard little “nub” on the end... read answer »
Frosting: Why soda in caramel frosting?
I recently got an e-mail from Dean asking why some recipes for cooked Caramel Frosting (the kind without confectioners’ sugar, also called Caramel Fudge Frosting) call for baking soda and some don’t and wondering, “What... read answer »