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| Email your questions to Chef Lynn... Then watch this space for the answers! cheflynn85@sbcglobal.net |
To search for a particular subject, hold down Ctrl and press F. Fill in the
topic in the "Find" box and hit enter.
Topic: Herbs
Question: My recipe calls for dried herbs, but I want to use fresh ones.
How do I know how much to use?
Answer: The generally accepted ratio is 1:3 dried to fresh. In other
words, multiply the amount of dried herbs called for by three for the
amount of fresh herbs to use. Dried herbs are usually added early in the
preparation of the dish to allow time for their flavor to come out. Fresh
herbs should be added later to keep their more delicate flavors from
cooking away. Chop and add fresh herbs closer to serving time.
Topic: Scallops
Question: I use a really hot pan but I can't get a good sear on my
scallops. Instead they get very watery. What's my problem?
Answer: Scallop boats can go out for a week at a time and catch scallops
during most of the trip. This means that by the time they get back to
shore, some of the scallops are 7 days old. These older scallops are
soaked or treated with chemical to whiten them, plump them up and mask
their odor. In this process, a common chemical (that you would find in some
carpet cleaners) called Sodium Tripoly Phosphate (STP) is used. STP is
mixed with ice water and is used to soak the dried out (and smelly)
scallops. Over a few hours, the scallop absorbs 30% of its original weight
of this solution.
It is normal for liquid to leak out of a product when it is cooked. This even
happens with the best steaks. However, because of the 30% extra water
added to the scallops, it is much more dramatic. Even if you heat your pan
to 350 degrees, when you put the scallop in and the water leaks out, it
will drop the temperature of the pan so that you can't get the browning
effect you are looking for. You are simply cooking it in boiling water.
What to do? Buy only the freshest and preferably untreated scallops
from the most reputable dealer you can find and lightly press a paper
towel on them just before cooking to absorb as much moisture as you can
without smashing the scallop.
Topic: Baking Powder and Soda
Question: What's the difference between baking powder and soda?
Answer: Both are used for raising baked products. This raising power
happens when carbon dioxide gas is released. Then when the product gets
to certain temperatures, starches gelatinize and proteins coagulate, which
traps the gas inside and holds the product's shape. Baking soda releases
its gases when it comes in contact with an acid. Baking powder has a dry
version of that acid already mixed in with the soda. You need to use
baking powder in recipes that have no other acid to stimulate this
reaction. Examples of acids would be sour cream, buttermilk, etc.
Topic: Freezer Burn
Question: How can I prevent freezer burn?
Answer: Water molecules will migrate out of your food to colder parts of
the refrigerator if they are not properly sealed in. This causes the food
product to dry out. To delay if not prevent this, use bags and wraps that
are specifically made for freezing-the thicker the better. Sarah wrap is
probably the because you can wrap it tightly around the product, sealing
out the air. I often do this and also put it inside a freezer bag. Always
mark the bag with the date you are freezing the product so that you can
stay within its recommended time limits. Also, when buying already frozen
products, look for ice crystals that can be evidence of thawing and possible
abuse. If the product looks OK, get it in your freezer as quickly as
possible. Any melting will jeopardize the taste of the product.
Topic: Salt
Question: Why do many of my recipes say to use unsalted butter?
Answer: Butters can contain different amounts of salt. The only way to
be sure of proper seasoning amounts is to add it yourself as a separate
step, if possible tasting the product first to determine how much to add.
Topic: Starch
Question: What is arrowroot?
Answer: Arrowroot (flour) is a thickening agent that is made from a
tropical plant. It has twice the thickening power of cornstarch and also a
few less carbohydrates.
Topic: Butter
Question: What is clarified butter and why is it used?
Answer: Clarified butter is butter with the milk solids removed. It has a
higher smoking point than regular butter, so it is used in applications where
high heat is required (for example, pan searing) because it won't burn as
quickly. To make clarified butter, simply melt regular butter and skim off
the white milk solids that rise to the top during the melting process.
Topic: Bread
Question: What is the best time of year to bake bread?
Answer: The ideal temperature for bread to rise is 80 degrees F. If you
do not have a professional proof box, which most of us don't, the best
time would be on a hot and steamy summer day, when your kitchen most
resembles its ideal conditions. You can bake break successfully at any
time of the year though. If your kitchen is cooler, it will just take longer
to rise so you need to plan time for that.
Topic: Sour Dough Bread
Question: When I bake sour dough bread, it seems to last longer. Why
is that?
Answer: Breads made with natural yeasts have a much longer
fermentation time than breads made with commercial yeasts (because the
wild yeast is constantly fermenting from the time it is initiated.)
Therefore, they are more acidic and this helps to keep them from going
stale. Egg yolks also help to improve shelf life, so you will find that
breads like brioche and challah will last longer. Surprisingly, this is also
the case for raisin breads because raisins contain an acid that helps to
control mold and kill bacteria.
Topic: Meat
Question: What is carry-over cooking?
Answer: This means that when you take products out of the oven, they
will continue to cook for a period of time, due to heat still contained in the
product. It's necessary to pay attention to this, because it can cause
over cooking. With meat, for example, you should take it out about 5
degrees before it reaches the desired temperature. As you let it rest (to
relax and tenderize the gluten) it will continue to cook to the desired
temperature. You can double-check it with your thermometer.
Topic: Eggs
Question: Sometimes I take my eggs out of their boxes and then I don't
know the expiration date anymore. How can I tell if an egg is fresh?
Answer: There are a couple of ways. The first is to immerse the
complete egg in water. As an egg matures, air permeates the shell,
bringing bacteria with it. The more air, the more chance for
contamination. If your egg sits at the bottom of the water, it should be
OK. If it stands up, it's probably OK but has some air in it. If it has
enough air to float, then you definitely should not eat it. The second way
is to take a look at the egg after you crack it. Fresh eggs of high quality
have very firm yolks and thick, firm whites. They won't break when you
flip them with just a frying pan. The lesson here is to leave your eggs in
their original containers. Then you know the recommended expiration date
and they will be protected from most damage in your refrigerator.
Topic: Roasting nuts
Question: In a recent Curious Cooks class, you roasted nuts before adding
them to the recipe. Why was that again?
Answer: Roasting intensifies the flavor of nuts. Just spread them out on
a cookie sheet with no oil and place them in a hot oven until they are very
slightly browned (generally about five minutes). Be careful not to
overcook. You can actually smell this new and wonderful toasty flavor.
topic in the "Find" box and hit enter.
Topic: Herbs
Question: My recipe calls for dried herbs, but I want to use fresh ones.
How do I know how much to use?
Answer: The generally accepted ratio is 1:3 dried to fresh. In other
words, multiply the amount of dried herbs called for by three for the
amount of fresh herbs to use. Dried herbs are usually added early in the
preparation of the dish to allow time for their flavor to come out. Fresh
herbs should be added later to keep their more delicate flavors from
cooking away. Chop and add fresh herbs closer to serving time.
Topic: Scallops
Question: I use a really hot pan but I can't get a good sear on my
scallops. Instead they get very watery. What's my problem?
Answer: Scallop boats can go out for a week at a time and catch scallops
during most of the trip. This means that by the time they get back to
shore, some of the scallops are 7 days old. These older scallops are
soaked or treated with chemical to whiten them, plump them up and mask
their odor. In this process, a common chemical (that you would find in some
carpet cleaners) called Sodium Tripoly Phosphate (STP) is used. STP is
mixed with ice water and is used to soak the dried out (and smelly)
scallops. Over a few hours, the scallop absorbs 30% of its original weight
of this solution.
It is normal for liquid to leak out of a product when it is cooked. This even
happens with the best steaks. However, because of the 30% extra water
added to the scallops, it is much more dramatic. Even if you heat your pan
to 350 degrees, when you put the scallop in and the water leaks out, it
will drop the temperature of the pan so that you can't get the browning
effect you are looking for. You are simply cooking it in boiling water.
What to do? Buy only the freshest and preferably untreated scallops
from the most reputable dealer you can find and lightly press a paper
towel on them just before cooking to absorb as much moisture as you can
without smashing the scallop.
Topic: Baking Powder and Soda
Question: What's the difference between baking powder and soda?
Answer: Both are used for raising baked products. This raising power
happens when carbon dioxide gas is released. Then when the product gets
to certain temperatures, starches gelatinize and proteins coagulate, which
traps the gas inside and holds the product's shape. Baking soda releases
its gases when it comes in contact with an acid. Baking powder has a dry
version of that acid already mixed in with the soda. You need to use
baking powder in recipes that have no other acid to stimulate this
reaction. Examples of acids would be sour cream, buttermilk, etc.
Topic: Freezer Burn
Question: How can I prevent freezer burn?
Answer: Water molecules will migrate out of your food to colder parts of
the refrigerator if they are not properly sealed in. This causes the food
product to dry out. To delay if not prevent this, use bags and wraps that
are specifically made for freezing-the thicker the better. Sarah wrap is
probably the because you can wrap it tightly around the product, sealing
out the air. I often do this and also put it inside a freezer bag. Always
mark the bag with the date you are freezing the product so that you can
stay within its recommended time limits. Also, when buying already frozen
products, look for ice crystals that can be evidence of thawing and possible
abuse. If the product looks OK, get it in your freezer as quickly as
possible. Any melting will jeopardize the taste of the product.
Topic: Salt
Question: Why do many of my recipes say to use unsalted butter?
Answer: Butters can contain different amounts of salt. The only way to
be sure of proper seasoning amounts is to add it yourself as a separate
step, if possible tasting the product first to determine how much to add.
Topic: Starch
Question: What is arrowroot?
Answer: Arrowroot (flour) is a thickening agent that is made from a
tropical plant. It has twice the thickening power of cornstarch and also a
few less carbohydrates.
Topic: Butter
Question: What is clarified butter and why is it used?
Answer: Clarified butter is butter with the milk solids removed. It has a
higher smoking point than regular butter, so it is used in applications where
high heat is required (for example, pan searing) because it won't burn as
quickly. To make clarified butter, simply melt regular butter and skim off
the white milk solids that rise to the top during the melting process.
Topic: Bread
Question: What is the best time of year to bake bread?
Answer: The ideal temperature for bread to rise is 80 degrees F. If you
do not have a professional proof box, which most of us don't, the best
time would be on a hot and steamy summer day, when your kitchen most
resembles its ideal conditions. You can bake break successfully at any
time of the year though. If your kitchen is cooler, it will just take longer
to rise so you need to plan time for that.
Topic: Sour Dough Bread
Question: When I bake sour dough bread, it seems to last longer. Why
is that?
Answer: Breads made with natural yeasts have a much longer
fermentation time than breads made with commercial yeasts (because the
wild yeast is constantly fermenting from the time it is initiated.)
Therefore, they are more acidic and this helps to keep them from going
stale. Egg yolks also help to improve shelf life, so you will find that
breads like brioche and challah will last longer. Surprisingly, this is also
the case for raisin breads because raisins contain an acid that helps to
control mold and kill bacteria.
Topic: Meat
Question: What is carry-over cooking?
Answer: This means that when you take products out of the oven, they
will continue to cook for a period of time, due to heat still contained in the
product. It's necessary to pay attention to this, because it can cause
over cooking. With meat, for example, you should take it out about 5
degrees before it reaches the desired temperature. As you let it rest (to
relax and tenderize the gluten) it will continue to cook to the desired
temperature. You can double-check it with your thermometer.
Topic: Eggs
Question: Sometimes I take my eggs out of their boxes and then I don't
know the expiration date anymore. How can I tell if an egg is fresh?
Answer: There are a couple of ways. The first is to immerse the
complete egg in water. As an egg matures, air permeates the shell,
bringing bacteria with it. The more air, the more chance for
contamination. If your egg sits at the bottom of the water, it should be
OK. If it stands up, it's probably OK but has some air in it. If it has
enough air to float, then you definitely should not eat it. The second way
is to take a look at the egg after you crack it. Fresh eggs of high quality
have very firm yolks and thick, firm whites. They won't break when you
flip them with just a frying pan. The lesson here is to leave your eggs in
their original containers. Then you know the recommended expiration date
and they will be protected from most damage in your refrigerator.
Topic: Roasting nuts
Question: In a recent Curious Cooks class, you roasted nuts before adding
them to the recipe. Why was that again?
Answer: Roasting intensifies the flavor of nuts. Just spread them out on
a cookie sheet with no oil and place them in a hot oven until they are very
slightly browned (generally about five minutes). Be careful not to
overcook. You can actually smell this new and wonderful toasty flavor.
| Borage gives a cucumber flavor to stews and other dishes |
| Nasturtium is an edible flower that you can grow at home |
| Pineapple Sage has a wonderful pineapple scent. |
| Watercress makes a great addition to any salad. |
| Fresh Oregano |
| Spearmint |
| Smoking Salmon |
Chopping Techniques
| Golden Thyme |
| Oregano is a perfect complement for many Italian dishes. |