Search Results for "kitchen shrink"
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…
Cheese: What causes cheese sauce to have a gritty texture?
…the pan off the heat altogether, add the cheese, and stir until smooth. Overheating cheese will curdle and/or “string” it every time. Easy does it!” For more kitchen wisdom, check…
Cookies: Why do cookies deflate after baking?
…course, on the quantity of sugar called for — I’m assuming that this is a fairly classic chocolate chip cookie recipe). These adjustments should solve the problem.” For more kitchen…
Potatoes: What is the best way to store potatoes?
…in the coolest part of the kitchen or a dry part of your basement, it should help their longevity. If you are shopping for a small family, buy only enough…
Eggs: How long can I keep hard-cooked eggs?
Each year just after the spring holidays the Kitchen Shrink gets e-mails asking about storing hard-cooked eggs. According to the American Egg Board’s Eggcyclopedia, hard-cooked eggs should be cooled and…
Asparagus: When should you peel asparagus and when don’t you have to?
Kathy e-mailed the Kitchen Shrink to ask how you decide when to peel asparagus and when it is all right to leave it unpeeled. Asparagus comes in all different thicknesses,…
Parmigiano-Reggiano: How can I tell that I am buying real Parmigiano-Reggiano?
Mary e-mailed the Kitchen Shrink that she would like to try Parmigiano-Reggiano but found the cheese department of her market confusing and wasn’t sure how she could tell she was…
Broccoli: What can you do with broccoli stems?
Sandy e-mailed the Kitchen Shrink that she hated to throw away the stems from fresh broccoli and wondered what she could use them for. Broccoli stems are just as delicious…
Eggs: Can I substitute another size egg for large eggs in a recipe?
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…
Olives: Substituting Ripe Olives
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…
Shrimp: How can I cook shrimp so they will stay tender?
Terri e-mailed the Kitchen Shrink to ask for help in cooking shrimp. She said that no matter how she cooks them, her shrimp seem tough. Whether you deep fry, sauté,…
Melons: How can I select a good melon in the market?
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…
Buttermilk: What is buttermilk?
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…
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,…
Salad Dressing: Can you give me an easy all-purpose salad dressing?
The Kitchen Shrink has gotten several requests for a good homemade salad dressing recently, so it seems like a good time to remind you of my favorite vinaigrette. My refrigerator…
Clams: How do you store and clean clams?
Bob e-mailed the Kitchen Shrink to find out how to store and clean shellfish such as clams before cooking. It is best to purchase clams just before cooking them so…
Search: How can I find the spice tins and other information on this web site?
…answers to many of your questions about the show right here 24/7. Information on equipment, all Kitchen Shrink features, recipes from my books and shows, and all of my blogs…
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….
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…
Brussels Sprouts: What is the best way to cook Brussels Sprouts?
Theresa e-mailed the Kitchen Shrink that the Brussels sprouts in the market look especially good this year but she doesn’t know how to cook them so that her family will…
Meringue: How to make a hard meringue pie crust.
Jane e-mailed the Kitchen Shrink for help making a hard meringue crust for her chocolate pie. She said, “As much as I whip it up, it shrinks while baking. What…
Biscuits: How can you make your own biscuit mix?
Sharon e-mailed the Kitchen Shrink to find out how to make homemade biscuit mix. You will find a number of recipes on line for a homemade substitute for commercial biscuit…
Chicken: How do you keep poached chicken moist?
One of the most frequent requests e-mailed to the Kitchen Shrink is, “Where can I find your method for poaching chicken breasts so they will be moist?” I have been…
Cookie Dough: Are all cookie doughs freezer friendly?
Liisa recently e-mailed the Kitchen Shrink to ask “are all cookie doughs freezer friendly?” What a good question. It is so convenient to have already prepared cookie dough in the…