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Welcome to the Kitchen Shrink, where you email me with your culinary questions and I do my best to answer them.
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Recently Submitted Questions
Artichokes: How do you cook artichokes?
Fred recently e-mailed the Kitchen Shrink to ask , “How do you cook artichokes?” I have been asked that so frequently that I included my favorite way in Sara Moulton Cooks at Home…. I always... read answer »
Herbs: Substituting fresh for dried herbs
Callie e-mailed the Kitchen Shrink to ask, “I am growing my own herbs this Spring and want to use them in all my recipes! However, most recipes call for dried herbs. Is the measurement of... read answer »
Caramel: Is there an easy, fool-proof way to make caramel?
Norma recently e-mailed the KitchenShrink to ask, “Is there an easy fool-proof way to make caramel?” I had been asked this question so often over the years that I included my favorite way to make... read answer »
Pine Nuts: Do pine nuts really come from pine trees?
Betty recently e-mailed the Kitchen Shrink to ask, “Do pine nuts really come from pine trees?” Yes, pine nuts (pignoli, piñon) are found inside the scales on pine tree cones. They vary in size and... read answer »
Safety: Hand Washing Tips
I recently received a post on Facebook saying that I don’t wash my hands enough when handling raw protein foods. I answered that hand washing is a problem when shooting a show because even if... read answer »
Search: How can I find the spice tins and other information on this web site?
I have just received several e-mails asking for information on purchasing the Spice Tins that appeared on my show and just wanted to let you know that you can find answers to many of your... read answer »
Cheese: What are good melting cheeses?
Blondell recently e-mailed the Kitchen Shrink to ask, “Which cheeses can be melted and poured?” While most people know that processed cheeses melt smoothly and easily into sauces, selecting a natural cheese that behaves as... read answer »
Eggs: What is the best way to store eggs?
Egg quality changes gradually during storage with the white getting thinner as they age. Eggs stored at room temperature age four times as fast as eggs stored in the refrigerator. Although most refrigerators come with... read answer »
Black-eyed Peas: What is a good way to serve black-eyed peas?
Sharon e-mailed the Kitchen Shrink that she wanted to cook black-eyed peas for New Year’s Day but wasn’t sure how to prepare them so that her family would like them. Serving black-eyed peas on New... read answer »
Leavening: What is the difference between baking powder and baking soda?
This week Joseph e-mailed the Kitchen Shrink to ask, “What is the difference between baking powder and baking soda! When do you use each of these two ingredients!”
Both baking powder and baking soda are leavening... read answer »
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