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…
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…
A new baker recently asked me, “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 agents; they release carbon dioxide to make baked products rise. Baking soda is bicarbonate of soda. It is an…
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…
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…
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)…
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…
I recently got an e-mail from Jane asking how to store fresh ginger and remembered that I had a collection of suggestions in Sara Moulton Cooks at Home. Here’s what I said, “Whenever I have Asian chefs on my show, they tell me they use ginger in so many recipes…
I have recently gotten more e-mails asking, “Who made your peppermills and where can I get one?” My peppermills were made for me by an octogenarian woodworker named Pinky Martin. When Oprah invited me to come on her show to give one of the peppermills to a viewer, Pinky got…
Debbie e-mailed me that she can’t have butter or much sugar but would like to make healthier baked goods and would like some ideas. That is a tough one because butter and sugar bring the flavor to most desserts. However, there are a few ways to go that will be…
Scott recently e-mailed me to ask what causes cake layers to have a line about 3/4- to 1-inch from the sides of the pan. He said, “I bake square cakes and rectangular cakes. For some reason the finished product has a square inside the square. ” I passed his e-mail…
All through the year I get many questions about safely entertaining. While cooking ahead and buffet serving is a traditional way of serving large groups, it is essential that food safety guidelines are followed. The USDA Meat and Poultry Hotline (888-674-6854) is available from 10 to 4 on weekdays to…
After the peppermill question, one of the most frequent queries I get in my e-mail is, “Where can I find the beautiful aprons you wear on Sara’s Secrets.” With the holidays only a week away, those e-mails are coming in so I thought I would make it easy for those…
I recently got an e-mail from Cecilia who wondered why Jasper White was using Spanish chorizo in his Portuguese Cataplana (you can find his recipe at Cataplana) and thought perhaps he was using the Portuguese sausage linguica. I immediately forwarded her question to my friend and cookbook author, Jean Anderson…
Hunting for the recipes from my TV show, Sara’s Weeknight Meals? I still get lots of e-mails asking for the recipes from my show and wanted to let you know that they are all right on this site 24/7. Just select “Shows” in the menu under the title at the…
Several weeks ago Susan e-mailed me to ask how to get a cookbook published. This is a question that I get frequently and here is how I answered her. “I don’t know what to tell you. Publishing cookbooks the traditional way is a dying template. If you are the hottest…
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 or process them. Freshly picked tomatoes should be stored in a single layer, stem-side up, in a fairly cool location…
Terri recently e-mailed me to ask “What is Simple Syrup and how do you use it?” My favorite recipe for lemonade immediately came to mind (You’ll find it in Sara Moulton Cooks at Home.) and here is my answer. Simple syrup is an old-fashioned secret for sweetening things such as…
This week I got an e-mail from Rich saying, “My brother inherited Grandpa and Grandma’s house. He cooks, but they had no spices in the house. What are the basics he should have in his kitchen for simple, but exciting meals? I would greatly appreciate your comments!” I have often…
Rachel e-mailed the Kitchen Shrink to ask, “What is in buttermilk?” She said she had purchased some for a recipe and was surprised to find that, despite its name, buttermilk is low in fat. These days, most buttermilk is pasteurized low-fat milk to which lactic acid bacteria have been added…
In the middle of the summer a lot of e-mails arrive in my Kitchen Shrink inbox asking the same question, “is there a secret to finding a melon that is sweet and flavorful.” While that’s not so easy in the winter when melons come from far away as it is now that they are coming…
Jerry e-mailed the Kitchen Shrink that he couldn’t find the Kalamata olives called for in a recipe he wanted to try and wondered if you can substitute canned California ripe olives for Kalamata olives in a recipe? Canned California ripe olives and oil-cured European ripe olives are really very different…
Marilee e-mailed the Kitchen Shrink that she always buys jumbo eggs and wondered if it is all right to use them when a recipe calls for large eggs. Most recipes call for large eggs because that is the size that is purchased most often in American supermarkets. If you are…