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Bananas: Are bananas good to eat after they have been refrigerated?
Marla e-mailed the Kitchen Shrink that she had accidentally put her bananas in the refrigerator in a bag of groceries and now the skins are black. She wondered if they are still good to use. Bananas are still just fine to use if they have been refrigerated and the skins…
Sauces: How do you use cornstarch and arrowroot to make clear thickened sauces?
Michael e-mailed the Kitchen Shrink with this question. He said that he wanted to make clear dessert sauces and had heard that cornstarch or arrowroot was the answer but he had never used either. Cornstarch and arrowroot are similar ingredients to work with. Both have almost twice the thickening power…
Mushrooms: Why do you suggest removing the gills from portobello mushrooms?
While it is not necessary to remove the gills from portobello mushrooms before you use them, I feel that there are some good reasons to take the time to do it. The dark gills share their color with everything they touch and will discolor (turn black) any stuffings, sauces, and…
Coconuts: How do I open a fresh coconut?
A few weeks ago Blondell asked the Kitchen Shrink how to open a fresh coconut and, with the spring holidays just around the corner, this seems like the perfect time to share my favorite method for this tricky procedure. I have tried lots of different ways of cracking a coconut…
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…
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…
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…
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…
Vegetables: Can you suggest some good vegetable main dishes?
Mary Elizabeth e-mailed the Kitchen Shrink saying that she always had a hard time finding good meatless meals to cook during Lent and would love to have some suggestions. Although I enjoy cooking and serving vegetable main dishes all year long, I get most of my requests for vegetarian entrees…
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 to make your pastry with very cold fat, very little water, and a gentle touch. You will find a lot…