Culinary Q & A; : Sweet potato dishes
I love sweet potatoes, but as my taste buds have changed, I find I don't like all those super-sweet preparations like sweet potato souffle with marshmallows and brown sugar on top. Can you recommend a good savory way to use sweet potatoes? I ... [... more]
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Culinary Q & A; : Clean & cook Octopus
From here -- unless you're dealing with a baby octopus, which is usually tender enough to eat on its own -- you're going to have to tenderize it so it's not unpleasantly chewy. There are a few methods for this: Once it's good and tender, it can ... [... more]
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Culinary Q & A; : Pairing with Champagne
Most champagnes are a blend of chardonnay and pinot noir grapes, from across several vintages. Like any wine, champagnes range from sweet to dry. Here are the labels to look for: The sweetest of champagnes, but not as sweet as a dessert wine. It ... [... more]
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Culinary Q & A; : Tomatoes
I have excess tomatoes -- can I cook and freeze them, or do I have to can them? Either way, how do I do it? Guy Cangelosi, Raleigh, NC Making tomato sauce is the easiest way to preserve tomatoes. Cook them in a non-reactive (that is, enameled or ... [... more]
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Culinary Q & A; : Serrated knifes vs. santoku knifes
What is the correct knife to use when cutting meat? Serrated(like steak knives) or Santoku (like Emeril and Rachael use)? Assuming you're cutting steak, you can use pretty much any knife in the drawer (except, probably, a butter knife), but ... [... more]
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Culinary Q & A; : Measuring chopped vegetables
When a recipe calls for chopped vegetables, do you measure before you chop or after? Estelle Junod, Ashland, VA Each recipe writer has their own way of communicating amounts and measurements. This comes through especially in baking, where the way ... [... more]
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Culinary Q & A; : Cutting cake layers
Q: What is the easiest way to cut cake layers in half without it crumbling? --Ed Rach, Perryopolis, PA AskFN: The easiest way to cut cake layers is to first let the cake cool. Then, use a long serrated knife to cut the layers in sweeping, ... [... more]
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Culinary Q & A; : Boiling cabbage
Is there something you can do to make cabbage less smelly when boiling it? I heard there's something you can add to the water so it doesn't smell as bad. That smell, which you also get when boiling Brussels sprouts, broccoli or cauliflower, comes ... [... more]
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Culinary Q & A; : Anchovies
I've often heard that when you cook anchovies in olive oil over low heat, they will "dissolve" leaving a pleasant, slightly salty, nutty taste. Everytime I've tried this, the anchovies will not dissolve in the oil and taste just plain fishy. [... more]
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Culinary Q & A; : Cooking with sauerkraut
The great debate: I say not to drain the sauerkraut because you get more flavor. My husband says, "it must be rinsed and drained, then cooked." Please help. Renee Eash, Houghton Lake, MI Sauerkraut is thinly-sliced, fermented white cabbage, ... [... more]
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Culinary Q & A; : Turkey leftover ideas
Try making a "crispy turkey." Shred leftover turkey and put it in a nonstick pan with some sliced onions and a little olive oil. Saute until it's warm, and then stir in a little leftover cranberry sauce. Toss it till it's all coated and then [... more]
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Culinary Q & A; : Cardamom
Cardamom is an herb (actually, it's the dried flower of an herb) related to ginger. It's got a history dating back at least a thousand years, and played a big role in the spice trade from India and Sri Lanka. You'll find it in Indian cuisine, ... [... more]
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