News
Meat: How Can I Thinly Slice Raw Meat?
Steve e-mailed the Kitchen Shrink to ask if there was a trick for thinly slicing raw meats for stir fry. As I mention in my recipe for Japanese Beef Fondue, the best way to thinly slice meat without a fancy slicing machine is to partially freeze the meat so it…
Adobo-marinated Chicken (Pollo Adobado)
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes plus marinating time For the adobo: 2 guajillo chilies, wiped clean, stemmed, seeded and toasted very lightly 2 chiles de arbol (with seeds) or less, depending on heat, wiped clean and well toasted 3 large garlic cloves 1/2 teaspoon cumin…
Cakes: If your lemon bread sinks in the middle, what went wrong?
I am pleased to address an email I received from Joanne Cambell: “I have a lemon bread recipe which was given to me from a family friend. Every time I make the recipe it sinks in the middle. Do you have any suggestions as to what I might be doing…
Fish: How can we find out which fish are safe to eat and not endangered?
Susan from San Francisco e-mailed the Kitchen Shrink to ask, “Can you recommend fish that are safe to eat and not in danger of being over-fished? I’ve heard that some of my favorites are endangered, but we get conflicting reports.” Information on seafood does seem to change frequently so I…
Brunch: Can you suggest an easy brunch recipe that will please a variety of tastes?
Toni e-mailed the Kitchen Shrink that she was planning a brunch for a friend’s wedding shower and needed an easy main dish that would satisfy both vegetarians and meat lovers. One of my favorite dishes to serve for a company brunch is a strata because it can be assembled the…
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…
Potatoes: What are the green patches you find on potatoes and are those potatoes safe to eat?
Heather recently asked the Kitchen Shrink if it is safe to eat potatoes that were green in places. If potatoes are exposed to light for a period of time, the toxic alkaloid, solanine, develops just under the skin causing the area to turn green. Not only would this area taste…
Comfort Food
Several years ago I was asked to contribute a recipe and inspirational message to a cookbook, “The Susan G. Komen/Pink Plaid Cookbook” The money from the sale of this book was to go to cancer research. The recipe was easy. I sent in something very homey, “gingerbread pancakes with butterscotch…
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…
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…