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Cooking Tips

Seafood: Is it better to buy wild or cultivated mussels?

Mary Lou e-mailed the Kitchen Shrink that she was confused by the choice of mussels in her market. She wondered if wild or cultivated mussels are the best choice. Most of the mussels we find in restaurants, fish stores and supermarkets are blue mussels from North Atlantic waters. They probably…

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Baking: How can I get my cookies to brown evenly?

Sharon e-mailed the Kitchen Shrink that her cookies always get dark on the bottom before the top begins to brown. She wondered what she can do to get them to bake evenly. There are several things that affect the way cookies brown. The best way to get them to brown…

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Limes: How can I get the most juice from a lime?

Betty e-mailed the Kitchen Shrink that she had some limes that were especially firm and wondered if there was a “secret” to getting the most juice from them. Now there is a question that I get so frequently that I put a sidebar in Sara Moulton Cooks at Home with…

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Garlic: Is there an easy way to peel garlic?

Frank e-mailed the Kitchen Shrink that he likes to use lots of garlic but hates to pick the white papery skin off. He wondered if there is an easy way to do this. I usually arrange the cloves, with a flat side down, on my work surface and whack them…

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