Food
Most Recently Answered Questions
Questions 1 - 15 of 1621 (Page 1 of 82)Submitted by Danielle from San Diego, Ca
Q:what is a recipe for a buttercream frosting that is not only delicious, but has a stiff consistency for making buttercream flowers?
A: It takes a very stiff buttercream to handle being piped out into flowers, Danielle. That's why most recipes for that involve meringue powder, butter and shortening. Here's a version I found online: Beat together 1 cup soft butter, 2 cups shortening and 1/2 teaspoon salt. Beat in 1/2 to 1 teaspoon each vanilla, almond extract and butter flavoring (you can get that at cake-decorating supply stores like Michael's). Beat in 1 tablespoon of meringue powder and about 2 pounds of confectioner's sugar by 1/2 cup additions. Thin it with a little milk or water if necessary.
Submitted by Richard from Columbia SC
Q:I found some receipes for potato soup and cheddar cheese soup that I would like to make in large volume. Both have a cream base. What is the best method of storing these type soups, freezing, canning, and how long would they keep in the refrigerator?
A: Canning would take a pressure canner and you would have to consult a canning guide to come up with the correct processing time. Freezing can work, although milk- or cream-based soups can separate when frozen, and potatoes are always tricky in freezing. They can darken or take on an off-flavor. If the potato is pureed, not chunky, it should be OK. To get around the separating problem, you could reheat the soup in a double boiler over water and whisk it well to bring it back together.
Submitted by donna von Edelkrantz from petaluma ca.
Q:what makes a macaroon crispy on the outside and chewy and dense on the inside. I've tried many recipes and haven't found that perfect texture. I love the macaroons from Villiage bakery in Sebastopol, ca. thank you Donna
A: There are many versions of macaroon recipes, Donna. There are macaroons that are mostly made from egg whites, which tend to be crispier, and there are versions with flour, which tend to be chewier. And then there are little filled cookies that the French call macaroons, which aren't like American coconut macaroons at all. Since I'm in Charlotte, N.C., I haven't been to the Village Bakery in Sebastopol. But I found a recipe for chewy macaroons that combines 3 cups flaked coconut, 1/2 cup flour, 1/4 teaspoon of salt, 1 can of sweetened condensed milk and 1 1/2 teaspoons vanilla. Stir all that together, drop spoonfuls on a parchment-lined baking sheets and bake about 15 minutes at 325 degrees.
Submitted by Bree from Canada
Q:How do you prevent food from going soggy in a chaffing dish.
A: Bree, I think you are just going to have to choose a different recipe. Some foods are suitable for holding in a warmed container (which is all a chafing dish is), while others aren't. Something that is crispy or has a crust is inevitably going to get a little soft. Something that is soft to begin with, such as chicken in a sauce, can be kept warm for serving without a noticable change.
Submitted by Terresita from Broomfield, Colorado
Q:Can meat that was frozen and then prepared be frozen again as left overs?
A: Yes, Terresita. In a sense, you are "restarting the clock" and putting the meat into a different form.
Submitted by Lillian Piol from Larkspur, CA
Q:When making a souffle, is it best to use cold eggs or room temperature eggs in the process?
A: Room-temperature eggs will always beat higher and hold air better than cold eggs. If you don't have time to let them sit at room temperature for a half hour or so, you can place them in a bowl of tepid water to take the chill off.
Submitted by Rochelle Cassie from Brielle NJ
Q:Is it OK to freeze baklava or if not how long will it stay edible?
A: It should freeze just fine.
Submitted by from greendale wis
Q:can bread pudding be made, and frozen until bake time
A: I think that will work, Greendale.
Submitted by ed dannenhoffer from wolfeboro nh
Q:What is the best substance to fry in?
A: Ed, we're now answering questions at my blog, I'll Bite, at obsbite.blogspot.com.
Submitted by Barbara Kirkwood from Hemet, CA 92545
Q:Paula Deen receipe for Cheesy Broccoli Bake calls for (1/2 pound CHEESE PRODUCT, softened) plus a 1 cup grated cheddar. WHAT IS A CHEESE PRODUCT?
A: Barbara, we're answering questions now at obsbite@blogspot.com. But I'd guess cheese product is a euphimism for Velvetta.
Submitted by Natalie Irwin from Charlotte, NC
Q:Can you recommend a place in Charlotte where we can get Churros? I called Sole on East Blvd. and they do not make them. My son, who will be 8 in November, would like them for his birthday. Thank you for any help you can give me!
A: Natalie, I gave a try to answering your question on my blog, I'll Bite, at obsbite.blogspot.com.
Submitted by Mike from tx
Q:why would a canned tomato puree with a high specific gravity usually be more expensive then one with a lower specific gravity
A: Mike, I gave a try to answering your question in my blog, I'll Bite, at obsbite.blogspot.com.
Submitted by brittney ray from seymour, indiana
Q:What countries are able to grow persimmon trees?
A: Hey folks, we're getting ready to shut down the Q&A and move it to my blog, I'll Bite. E-mail me your questions, at kpurvis@charlotteobserver.com, and I'll answer them in the blog, at obsbite.blogspot.com. Thanks!
Submitted by Sheryl Knight from Riverdale, UT
Q:I would like to know if you can freeze spinach?
A: Yes, you can blanch it and freeze it. You can buy frozen spinach so there isn't any reason you can't freeze it yourself. Like most frozen vegetables, it will be soft when you thaw it, but if you're using it in a cooked dish, it won't matter. The easiest way to do it is to dip it in boiling water for about 2 minutes, then remove with a slotted spoon and shock it in ice water to set the color. Drain it and squeeze out as much water as you can, then package it in an airtight freezer bag and freeze.
Submitted by Timothy king from Sarasota, florida
Q:Good morning! I purchased a ghiradelli double chocolate candy and dessert box ( it's just 5lbs of milk chocolate ). I prepared it correctly in A metal mixing bowl over low to med heat. Everything turned out perfect . After cutting up the fresh fruit , graham crackers , marshmellows , pretzels , etc . I decided to pour some grand marnier in the chocolate. The mixture then clumped up and began to look like warm, cheap frosting . What and why did the alcohol do this to the melted chocolate? Disappointed and hungry, TK.
A: Ah, you have encountered a problem called "seizing." A small amount of liquid introduced into melted chocolate will cause the chocolate to clump up just the way you describe. Ironically, a smaller amount of liquid causes the problem but a larger amount does not. For instance, people often get seizing when they melt chocolate in a double-boiler arrangement that doesn't have a tight seal, allowing a little water vapor to get into the melted chocolate. A larger amount of liquid can overcome the seizing effect, which is why you can make ganache by stirring cream into chocolate. Sometimes you can bring back seized chocolate by melting in a little fat, such as vegetable oil, clarified butter or shortening. Try about 1 tablespoon of fat to 6 ounces of chocolate and stir it in slowly over lowly heat. Remember that chocolate burns easily; overheating also can cause seizing.
