Questions

How Do I Save a Broken Salad Dressing? — Good Questions

Q: I made a salad dressing a couple of days ago from lime juice and zest, olive oil, shallots, garlic, and cilantro. I used some on a salad and stored the rest in a Mason jar in the fridge. Today it's solid on the top and liquid on bottom — it that the olive oil? Is it safe to eat?

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What’s Causing My Flat Cookies? — Good Questions

Q: The last few times I've made Toll House cookies, they've come out of the oven flat, about 1/8- to 1/4-inch thick. What am I doing wrong?

Sent by Norma

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What Do I Do with Himalayan Pink Salt? — Good Questions

Q: For Christmas I received some pink Himalayan salt. I thought, "How fun! An ingredient that I wouldn't ordinarily buy for myself, but it's so nice to have." But now I realize I don't know how to use it.

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What Can I Make in a Deep Fryer? — Good Questions

Q: My partner and I were given a deep fat fryer for Christmas. Having never owned one before, I'm stumped: What do I cook in it other than chips? Can anyone recommend a good recipe source?

Sent by Hannah Groves

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Why Does My Soup Look Like Jell-O After Refrigerating? — Good Questions

Q: I made a pot of navy bean and ham soup the same way I always do (with a ham bone — an old family recipe), and after cooking, I placed the pot in the refrigerator. When I took it out the next day, it looked like Jell-O. If I reheat it, it looks and tastes fine. What's going on?

Sent by Rich

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What’s the Best Way to Beat Egg Whites? — Good Questions

Q: Should the egg whites be at room temperature in a warm bowl?

Sent by Loretta Barbera

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