Search Results for "kitchen shrink"
Ask the Kitchen Shrink!
It’s time for summer entertaining and I just wanted to remind you that over the years the Kitchen Shrink has answered many of the questions you might encounter in planning…
Kitchen Shrink: Is there a way to save lemon rinds after squeezing out the juice?
…hate tossing those beautiful lemon shells.” I put on my Kitchen Shrink apron and thought of lots of ways empty lemon shells could have a new life. It is always…
Kitchen Shrink: What is the best way to melt chocolate?
One of the most frequent questions that come in to the Kitchen Shrink is, “How can I melt chocolate without the risk of it scorching or suddenly getting firm.” Chocolate…
The Kitchen Shrink answers, "how can I get more flavor in my chicken soup?"
David recently e-mailed the Kitchen Shrink for help and said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor…
The Kitchen Shrink answers, “how can I get more flavor in my chicken soup?”
David recently e-mailed the Kitchen Shrink for help and said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor…
Kitchen Shrink: How can you make sure fruit pies don’t become too soggy when baked?
I got a question entitled “Soggy Fruit Pies” from Audrey, a viewer. That got my attention! She asked for my best tip for “making sure fruit pies don’t become too…
Kitchen Shrink answers, “When frying breaded chicken, how do you keep the coating on the meat?”
First of all make sure the chicken pieces are dry, coat them with flour (I like to use Wondra instantized flour) or cornstarch and shake off any excess. Then dip…
“How can I keep chocolate chip cookies from spreading during baking. I love a plump cookie” 🍪 is a question from Karen McCarthy Pratt addressed to my website column, “The Kitchen Shrink.”
My answers are based on the assumption that you used the original Tollhouse cookie recipe. There are several reasons why your cookies might be spreading: The dough is too soft….
Kitchen Shrink answers, “How can I keep chocolate chip cookies from spreading during baking.”
My answers are based on the assumption that you used the original Tollhouse cookie recipe.There are several reasons why your cookies might be spreading: The dough is too soft. It…
Kitchen Shrink: What is the easiest way to roast peppers?
There are a number of ways to roast peppers; all are easy. I have used roasted red peppers in all of my books and here are the instructions include to…
Kitchen Shrink: How do you decide which cornmeal to use when a recipe doesn’t tell you?
I recently got this question from John: “Every recipe that I read that includes cornmeal never states what grind to use. How can I determine which grind to use? Should…
Kitchen Shrink: How do you clean burned-on fats from baking pans and keep them clean?
The other day I got a question on my web site from Aletha who is having trouble cleaning burned-on fat from a baking pan. She wondered how to clean the…
Kitchen Shrink: How do you decide which level of the oven to use?
I recently received a question from Wendell who asked, “ how do you decide which level of the oven to use for a given task.” In most cases selecting the…
Kitchen Shrink: How to select and cut a mango.
I got a question on my web site from Tammy who said “I was wondering, if you could tell me how to select a good mango and the proper way…
Kitchen Shrink: Is it true that you can only freeze raw meat once and cooked meat once? Why?
Randall, a viewer, asked “The rule had always been, you could freeze raw meat once and cooked meat once. Is this true and why?” I think it is a pretty…
Kitchen Shrink: How can you keep Scalloped Potatoes from curdling?
I recently got a question from Phyllis who asked, “Every time I make scalloped potatoes my sauce breaks. What am I doing wrong.” This seems to be a frequent problem…
Kitchen Shrink: Can I freeze potatoes?
A viewer recently asked, “Can I freeze potatoes?” Although you can’t freeze raw potatoes (they discolor and the texture changes), if you suddenly have way more potatoes than you can…
Kitchen Shrink: How can I get more orange flavor and color in my Orange Cake?
A few weeks ago I got a question from Rebecca asking about the different options for adding citrus flavor to her orange cake. She said, “I have tried adding extract…
Pie crust: When I am baking a single pie crust for filling, how can I keep it from shrinking?
Helen asked the Kitchen Shrink how she can keep a single pie crust from shrinking when it is baked without a filling. The first step in preventing pastry shrinkage is…
Cheese: What are good melting cheeses?
A reader 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…
Herbs: Substituting fresh for dried herbs
A viewer 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…
Tomatoes: What is the best way to store fresh tomatoes?
Molly e-mailed the Kitchen Shrink that she had just harvested a lot of tomatoes from her garden and wondered what is the best way store them until she can use…
Figs: How do you select and store fresh figs?
William e-mailed the Kitchen Shrink that he had noticed fresh figs in his local supermarket and wanted to know how to select and store them. Look for figs that are…
Flour: What is the difference between bread and all-purpose flour?
Sharon e-mailed the Kitchen Shrink to ask,” What is the difference between bread flour and all-purpose flour?” The difference is the percentage of protein (gluten) to starch in the flour…