Marilyn e-mailed the Kitchen Shrink that she has a recipe that calls for Grade B Maple Syrup and wonders if she can substitute Grade A Maple Syrup as her supermarkets…
Gloria recently e-mailed the Kitchen Shrink to ask if she could freeze leftover buttermilk, thaw and use some, and refreeze the remainder. While buttermilk producers suggest that you not freeze…
Marvin e-mailed the Kitchen Shrink that he had enjoyed scallops with pancetta at a restaurant and wondered what pancetta is, how you cook it, and where to buy it. Although…
Linda recently e-mailed the Kitchen Shrink to ask, “when a recipe calls for a medium onion, chopped, or a clove of garlic, chopped, what do they measure in standard measuring…
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…
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…
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…
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…
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…
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…
Becky wrote to the Kitchen Shrink that her brother can send her cases of avocados from Texas but she needs a way to preserve them. She wondered if she could…
Dolores e-mailed the Kitchen Shrink that many of the meatless main dishes she likes to make for Lent include eggplant and wondered if there was some way to make sure…
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…
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…
Tom e-mailed the Kitchen Shrink that he likes to make homemade sausage but each time he does so they turn out differently. He wondered how he could prevent that from…
Normally I would have posted this in the kitchen shrink part of my website but I thought the topic of weepy meringues was such a burning issue that I should…
…(see Kitchen Shrink for boiling procedure), peeled and sliced or coarsely chopped 3 to 4 medium white cultivated mushrooms 1 1/2 cups Parmesan Croutons (recipe follows) Spiced Bacon Bits (recipe…
Sheila recently e-mailed the Kitchen Shrink to ask, “in making pancake syrup, how do I keep sugar from settling on the bottom in hard form?” If your syrup crystallizes in…
…in the Kitchen Shrink archive 24/7 all year long. Here are direct links to the answers to your Holiday Egg questions. How to Make Perfect Hard-Cooked Eggs An Easy Way…
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…
This time of year I get a lot of e-mails asking me about the special technique for hard cooking eggs that I learned from Julia Child. When I was writing…