Q: Can baking soda be substituted for baking powder? Natalie, CT
A: These two baking staples are both leavening agents but they work differently so they are not interchangeable. Baking soda is required i recipes that have an acidic ingredient such as chocolate or sour cream, and it reacts to the acid, causing the the batter or dough to rise yielding fluffy cakes or muffins. Baking powder consists of baking soda, cream of tartar and cornstarch. It is used in recipes without an acidic ingredient because it already contains an acid (the cream of tartar) that will help the batter rise and produce that fluffy consistency.
Q: Do you know of a sweet recipe using filo dough for hamantashen? Dale
A: The LA Times printed a nice Filo Hamentaschen a few years ago. Click here for the recipe.
Q: How do I store tomatoes? They seem to so little flavor so fast.
A: Good quality tomatoes are easy to find all year round. To
keep them tasting their best, don’t refrigerate them unless they’re about to spoil Refrigeration shuts down flavor-producing enzyme activity and causes a mealy texture. To store a sliced tomato, cover the cut side with plastic wrap, pulling it taut over the cut side and wrapping loosely around the uncut part. Place the tomato cut side down on a small plate. It will keep at room temperature for up to 2 days.
Q: I was wondering what can i use pickled ginger for besides for with sushi (or even a deconstructed sushi type salad). any ideas or recipes?
A: We love pickled ginger too! Try it in Cucumber, Jicama, Pickled Ginger Salad, Tuna Skewers with Wasabi Mayonaise, and Pickled Ginger Baked Salmon.
Q: I seem to overcook both chicken and meat on the barbeque, do you have any general rules about how long to cook each type of meat? Anita, MI
A: Barbeque cooking can be tricking if you do not know the internal temperature of the barbeque and of your food. I recommend using a meat thermometer, like the thermapen and then this guide for perfect grilling. It will make all your grilling items cooked perfectly
Q: What is the foam that comes to the top of the water when you make chicken soup? Alana, Monsey, NY
A: That unattractive substance is made up of soluble proteins that escape from the meat during cooking. It’s harmless but you’ll want to skim it off to get a clear stock. Follow these steps:
3. Use a skimmer or slotted spoon to periodically skim off the foam and discard.
Q: I love making latkes but the grease smells up my whole house and makes everything so dirty. How do I get the smell out of the house and the grease off of everything? Leora, Cedarhurst
A: GKC searched and tested lots of smell and grease reducing options. First, make sure to use a splatter mat when making latkes, it saves your clothing and your cooktop from excess grease and cleanup time. Second, to control odor of fried food in the house, keep a dish of undiluted white vinegar next to the skillet, either on the counter or on the stove next to it and that will take care of the smell of grease. Use your exhaust fan too. If the cabinets get greasy, use Avon Skin So Soft Original Bath Oil. It actually pulls the grease right up, adds luster on the cupboards and makes the kitchen smell great. Much thanks Chana, from Brooklyn for that suggestion.