Kitchen Shrink
Eggs: What do eggs do in baking?
Karen e-mailed the Kitchen Shrink to ask, “What do eggs do in baking?” In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products. The height and texture of baked goods is determined by the balance between eggs and flour which provide strength,…
Yeast Breads: Why do my cinnamon rolls shrink after baking?
I recently got an e-mail from Carol saying, “I’ve made cinnamon rolls for more years then I can remember,but lately they seem to shrink after I take them out of the oven. By shrinking I mean they get wide spaces between the layers. I’m wondering if maybe I’m letting them…
High altitude baking: What can I do to bake successfully in high altitude?
I recently got an e-mail from Nancy asking, “Why are my cookies always flat?” It turns out that she lives in Calgary and the increased altitude is affecting her baking. Fortunately there is lots of help these days. A recent book by renowned baker, Susan G. Purdy, is devoted to…
Tomatoes: Can I freeze tomatoes to use in pasta sauces or soups?
I just got an e-mail from Gloria entitled “Tomatoes Everywhere.” She explained that she was overwhelmed by the abundance of tomatoes her garden had produced and wondered if she could freeze some. I have had that problem myself (check out “Too Many Tomatoes”) and have been asked practically the same…
Pork Ribs: How do you select spareribs?
When you are shopping for ribs, there are a variety of choices in the meat section of your supermarket. Here are some clues to the differences. Spareribs: The lean, lower portion of the rib bones held together by a piece of cartilage and bone. Usually sold in whole or half…
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 and that is determined by the type of wheat the flour is made from. Bread flour is made from high-gluten…
Cooking on wood: How do you select wooden planks for cooking?
I recently got an e-mail from Coley asking about cooking salmon on cedar planks and adding, “I’ve researched it enough to know there is more than one type of cedar and that means different flavor to the food. Also, there was enough information available I’m confused. Could you point me…
Won Ton Skins: What are won ton skins?
Won ton skins, also called won ton wraps or wrappers, are ready-to-use thin squares of a flour-based dough designed to be filled with a meat, seafood, or vegetable filling and shaped into won tons. However, they are so similar to fresh pasta that they can be a great shortcut when…
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 caramel in Sara Moulton Cooks at Home. You can find it on page 54 and…
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 only the seeds of several pine varieties are large enough to process for the market.…
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 the sink is working (not just a set), you run into the problem of touching…
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 questions about the show right here 24/7. Information on equipment, all Kitchen Shrink features, recipes…
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 a special egg tray in the door, that is not the best place to store…
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 plump, have a little give when gently pressed, and have a fresh aroma. Avoid any that smell fermented as they…
Pumpkin seeds: How do you toast pumpkin seeds?
Each year at this time I get e-mails from viewers asking how to prepare toasted pumpkin seeds. Toasting pumpkin seeds is easy, lots of fun, and a good activity to do with children after you carve your jack-o-lanterns. Just place a rack in the center of the oven and preheat…
Tool: V-etched Better Zester
I just had a chance to try the Edgeware V-etched Better Zester and I will definitely make a place for it in my small kitchen. This nifty tool takes all the frustration out of zesting citrus fruit. It slides smoothly across the skin removing only the outer layer and making…
Spice Tins: Where can I find the Indian spice tins used on the show?
Several weeks ago I got an e-mail from Pamela asking for a source for the traditional Indian small spice tins nestled into a larger metal box that I had used on a show. These tins are based on the traditional Indian masala dabba and vary somewhat but the idea is…
Food Safety: What foods can I save when the power has been out?
Whenever there is a power outage, I get e-mails asking ” what foods can I save and what do I have to discard when my refrigerator has been off for hours?” I thought this would be a good time to remind you that the USDA web site has guidelines to…
Measuring: Mini Angled Measuring Cup
I am always interested in new ideas in kitchen equipment and was especially happy when I tried Oxo’s Good Grips Mini Angled Measuring Cup. Instead of balancing a measuring spoon filled to the brim with oil or vanilla or another liquid ingredient as you move it to the skillet or…
Food Safety: How Accurate are "Best by" Labels
I recently got an e-mail from Scott who wrote, “I saw a TV show saying that the expiration date on mayonnaise is not real. . . Is this true? Also are the expiration dates on canned goods like tuna, soup, or tomato products really valid . . .? I promised…
Food Safety: How Accurate are “Best by” Labels
I recently got an e-mail from Scott who wrote, “I saw a TV show saying that the expiration date on mayonnaise is not real. . . Is this true? Also are the expiration dates on canned goods like tuna, soup, or tomato products really valid . . .? I promised…
Chocolate: What is Ganache?
I recently got an e-mail from Alice who asked, “When I asked my favorite bakery about the delicious chocolate frosting on their cakes, they said it is ganache? What is ganache and how can I make it at home? Ganache is a mixture of sweetened chocolate (either dark or milk)…
Potatoes: How do you choose the right potatoes for a recipe?
This week I got an e-mail from Dawn asking how to choose the best potato variety for a recipe. Because I have often gotten this question, I included a special note on potato varieties in my first two books. For many recipes, the kind of potato you use makes a…