Cooking Answers

Answers to your common cooking problems 

Answers to your common cooking problems:

 

How do you make a good light batter for fish and seafood? Look for a batter recipe that calls for baking powder, cornmeal or baking soda, plus club soda.

How to keep pasta from sticking? Make sure you’re boiling it in plenty of salted water (4-6 quarts per pound of pasta) in a large enough pot.

After chicken has been defrosted how long is it still good in the refrigerator? Give it the smell test. If it does not smell good, then toss it. Usually 3 days.

How to keep from crying when pealing onions? Use a Sharper knife, rupture fewer cells, hence less crying. Other strategies include freezing the onion first, cutting it under cold running water, burning a candle nearby or wearing goggles.

How to tell if an egg is fresh? A fresh egg will feel heavy and sink to the bottom of a bowl of water, lying on its long side. A less fresh egg will stand on end in the bowl of water. A bad egg will float.

Which part of a green onion can you use?  You can use both. The white bulb part toward the root has a deeper, more onion flavor. The dark green part is milder but adds nice color.

How long will my spices last? Ground spices die quickly. So give them a whiff—if they don’t smell like anything, they won’t taste like anything. And if they don’t taste like anything, you’re cooking with a flavorless, brown powder.

When do I replace my non-stick skillet? Do your scrambled eggs slide off the pan if you don’t use oil or butter? They should. Might be time for an upgrade.

How do I make my water boil faster? Put a lid on it.

Why do my cookies get too thin? The culprit is likely your butter. Softening butter in the microwave is a surefire way to flatten cookies into pancakes. Instead, let the butter sit at room temperature for 30 minutes.

Answers to your common cooking problems.