Got questions? We've got answers, if what you need is information and advice about ingredients, cooking techniques, kitchen tools, and other culinary matters. If food writer Laura Taxel and her network of know-it-alls can't help, she'll find someone who can. CLICK HERE: To submit your questions following the prompts below. We'll do our best to respond to every one. Check back weekly to see the latest q & a. It’s our way to help you make all your food fabulous.
Our expert Laura Taxel has been writing about food for local, regional and national publications for more than 25 years. She reviews restaurants for Cleveland Magazine and is the author of Cleveland Ethnic Eats," a guide to the authentic ethnic restaurants and markets of greater Cleveland, now in its 8th edition.
Q: Why is saffron so expensive and what does it add to a dish?
A: Once you know what saffron is and how it’s harvested you’ll understand the reason for the high price. The world’s costliest spice comes from the tips of thread thin stigmas that hold the pollen at the center of the crocus blossom. It takes between 70,000-75,000 flowers, each harvested and separated by hand, to get one pound of saffron. This translates into about 200 hours of work. An acre of land yields only 5-7 pounds of this precious seasoning which comes primarily from India, China, Turkey, China and Iran.
Saffron gives foods, especially rice, a gorgeous orange-yellow color, a unique and pungent bitter-sweet flavor and intense aroma. There is no substitute. Turmeric will deliver the color but not the other attributes. Saffron is usually measured in pinches or threads and little goes a long way.
Q: My Late Hungarian Mother In Law made some Green Tomato Chunks that was in some kind of an Mild Oily Type Liquid. They were a little sweet but not a lot. There was no vinegar in the Canning Jar. Can you Please tell me what she used to make this Brine? Thanks, Bob
A: Unfortunately there’s no way for me to know just what your mother-in-law put in her jars of green tomatoes. I searched the internet but could not find any recipes- traditional Hungarian or from any other culture- that match your description. I did find a few that suggest simply covering the raw chunks with water and salt and then processing in a hot water bath. Maybe she added a small amount of sugar and oil to her liquid.
If you want to try putting up tomatoes in water without vinegar yourself, I suggest you check out the detailed instructions for how to do it safely at The National Center for Home Food Preservation website. The recipe doesn’t specify red or green tomatoes. I’m guessing it would work for both but you can contact an expert at the Center to find out.
Q: I have been told by family and friends that I make the best Bruschetta around and because of their accolades have chosen to bottle it for resale. My dilemma, how do I seal the jars without heat (canning method)? This is a refrigerated product.
A: There are very strict laws in this state relating to commercial food production in the home. Your best bet is to contact the Ohio Division of Food Safety for information. Phone: 614-728-6250 or 1-800-282-1955 (toll-free within Ohio only), email: Division of Food Safety. You should also talk to the vendors at The Fabulous Food Show who are selling jarred products. They may have some valuable tips and advice.
Q: What kinds of apples are best for pie?
A: Apple pie is a staple of the fall table and usually has a co-starring role in Thanksgiving dessert spreads. So this is an important question. Choose the wrong variety and your pie filling will be mushy or dry. Get it right, and you’ll win praise and make some happy memories.
You want juicy firm-fleshed fruit that holds its shape when cooked, and these tend to be the tarter varieties. Fresh locally grown apples are best. Jonathans, Crispins, Empires and Galas are excellent for pie. A classic filling, and one many bakers say is the best, features a combination of sweet Golden Delicous and tart Granny Smith apples. Other types suitable for tucking in a crust include Cameos, Cortlands, Honey Crisps, and Ita Reds. Avoid Macintosh apples.
For more information, visit Ohio Apples
Q: Is wild rice the same as brown rice?
A: The only thing these two have in common is that they’re not white. Brown rice is the unpolished form of this well known grain with the darker colored bran intact around the kernel. Wild rice is actually the seed from an aquatic grass native to the northern Great Lakes region. It was long a staple food for tribal peoples living in Canada, Michigan, Wisconsin, and Minnesota and so is also sometimes referred to as Indian rice. Wild rice is higher in fiber, protein, B vitamins, minerals, and folic acid than brown rice and has distinctive nutty flavor and chewy texture.
There are two types of wild rice sold: foraged and hand harvested or commercially cultivated. There are three grades: giant or long grain- the best and most expensive; fancy or medium grain; and select or short grain-good for use in soups and casseroles.
Find out more at the International Wild Rice Association website, www.wildrice.org
Q: What does it mean to deglaze a pan?
A: When food-typically meat or poultry- has been seared or sautéed in a hot pan or roasted, there are flavorful browned bits stuck to the bottom. This is called the fond. To deglaze, set the cooked protein aside. If any fat remains, pour off most of it. Add a small amount of liquid to the pan- stock or wine are common- and only enough to cover the surface. Stir with a wooden spoon over medium heat, scraping to loosen the fond and dissolve the caramelized meat juices.
The resulting pan sauce is good on its own or it can be the base for a more complicated one. Some chefs like to finish a pan sauce by melting a pat of butter into it. Or try mixing in a dollop of mustard and some cream instead.
To take your pan sauce to the next level, add more liquid, and then reduce by simmering uncovered. The water evaporates and the liquid that’s left is much more intense in flavor. Season with salt, pepper, herbs and spices.
If you plan to deglaze, use a heavy bottom skillet or roaster. Avoid non stick pans- the surface is not conducive to the formation of a good fond.
Q: Some recipes call for non-reactive cookware or tell you to use a non-reactive bowl. What does that mean?
A: Aluminum, copper, and cast iron are reactive metals. They interact chemically with certain ingredients, especially acidic ones such as lemon juice, wine, tomatoes, and vinegar, in a negative way, imparting an unpleasant, metallic taste to food or discoloring it. Plastics can retain flavors and odors or stain easily. None of these things occur with pots, pans and bowls made from stainless steel, glass, ceramic, glass-ceramic combos like Corningware, porcelain, clay, and enamel coated metal like that used for Le Creuset and Chantal products, so they are defined as non-reactive. Calphalon has a line of anodized aluminum cookware that is also non-reactive.
Q: Is it really worth the extra time and trouble to marinate meat and what are the best ingredients to use?
A: Soaking meat - as well as poultry and fish - in a seasoned liquid is a great way to upgrade your cooking. The process adds flavor and juiciness, and tenderizes the flesh. It’s a preparation technique that can upgrade tougher, leaner, less expensive cuts of beef and pork to fine dining fare, so think of it as a way to eat well on a budget. Marinating is especially effective on the cheaper cuts when combined with a moist heat, slow cooking method like braising or stewing.
Most marinades contain oil, an acid such as vinegar, wine, citrus juice, yogurt or buttermilk, herbs, salt and spices. Using this basic formula, you can create your own marinades. There are many prepared versions on the market, and even bottled salad dressings work well. Enzymes in pineapple, kiwi, and papaya are natural tenderizers, so consider including purees made from these fruits or their juice.
Never marinate in an aluminum pan- it reacts with the acids. Choose glass, ceramic or stainless steel. Some people like to use heavy duty Ziploc plastic bags. For best results, the marinade should completely cover the food.
Fish needs only a short time in the “bath,” 15 minutes to 2 hours at most. Larger cuts of meat benefit from a lengthier soak- from 6 hours to overnight. Marinating for more than 24 hours is not recommended as the surface of the meat starts to develop a mushy texture. Cover marinating foods and store in the refrigerator.
NEVER use marinating liquid as a sauce without bringing it to a rolling boiling and cooking it for at least two minutes. This kills any harmful bacteria from the raw food that may have developed.
Q: What’s the difference between yogurt and sour cream?
A: They are both a form of soured milk and quite similar. Yogurt can be made from whole, 2%, or skim milk. Friendly pro-biotic bacteria are added, lactic acid forms, and the milk ferments and thickens. Sour cream starts with cream so it is richer and higher in fat and calories. Lighter versions made with a combination of milk and cream are available but typically contain stabilizers to produce the characteristic texture. A different strain of bacteria than the one in yogurt is used to culture and curdle it. Once the soured cream reaches the desired consistency, it is re-pasteurized. This stops the process and kills the bacteria. Real yogurt contains live, active bacteria that are good for the intestinal tract. This makes it healthier and easier to digest than sour cream.
If you want to substitute plain yogurt for sour cream in a recipe, I suggest removing some of the liquid, called whey. To do this line a fine mesh strainer with cheesecloth, place the strainer over a bowl, pour in the yogurt and let drain for 45 minutes to an hour. The remaining yogurt is less watery and more like sour cream. For best results, use whole milk yogurt.
Q: How can I make my home baked cookies turn out soft and chewy and stay that way the next day?
A: The goal is to get moisture in your dough and keep it there. Decisions at every step of the process from the ingredients you select to the way you bake and store your cookies will help insure that you get the soft chewy kind you want.
-Replace a portion of the white sugar with brown sugar.
-If the recipe calls for butter, use butter. And don’t substitute the whipped or tub version for stick butter.
-Try using cake flour instead of regular white flour. Don’t overmix the dough.
- Make your cookies thicker. This means you don’t want them to spread too much.
To keep cookies from spreading when they bake:
-Start with a stiffer dough: you may need to add a little extra flour- but not much.
-Use chilled butter and eggs and keep bowl of dough in the fridge between batches.
-For each cookie, use a bigger dollop of dough.
-Bake at a higher temperature for a shorter time.
-Don’t put dough on a warm cookie sheet. Cool sheet between batches.
-Don’t overbake. Pull from oven when browned at the edges but before the center gets firm. Some experts suggest underbaking by 2-3 minutes.
-Don’t cool on a rack.
-Store thoroughly cooled cookies in an airtight container. Many people say that putting a slice of bread in the container with them really helps. Or, eat them all the day you bake them!
Q: Can you tell me anything about a vegetable called broccolini?
A: It’s one of my favorite items in the produce section, with a taste that’s milder and sweeter than regular broccoli. The long thin stems, which remind some people of asparagus, are edible raw and need only a couple of minutes in a steamer or sauté pan to cook. Great served with a drizzle of olive oil and a sprinkling of salt.
Broccolini is sometimes referred to by its European name asparation or labeled (incorrectly) as baby broccoli. The plant is actually a hybrid, developed by the Japanese- a cross between broccoli and a Gai Lin, a Chinese green similar to kale or chard. It came on the American market in the late 90’s. It is pricey, but remember that there’s no waste- the entire stalk and the delicate little florets on top are all edible.
Q: What are capers? They look like a berry but taste sort of “fishy.”
A: Capers are the flower buds of capparis spinosa, a thorny ground hugging shrub. It grows primarily along the shores of the Mediterranean. They must be picked carefully by hand, in the early morning hours before the green buds open. Then they are sun dried and pickled in a vinegar brine. Their salty taste, similar to anchovies which come from the same region, make people think they’re harvested from the sea. The most expensive and esteemed capers are labeled nonpareil, especially the petite ones from France. Larger varieties are called capote or fine.
Capers show up in French, Italian, Greek, Spanish and North African cuisine. But they bring a particular kind of earthy bite to foods and are every cook's best friend. Their sharp piquant flavor adds a bright edge to chicken and fish, pasta, rice, and anything made with mayonnaise or tomatoes. Rinse before using. Capers won’t win any beauty contests. To make them less noticeable, chopped fine before using.
Q: What’s lemon zest?
A: The “zest” is the outermost layer of the rind. Rich in fruity oil, it has a more intense lemon flavor and aroma than the juice.
It’s perfect for baked goods because it doesn’t add extra liquid to your recipe. It’s also a great way to add citrus notes to vegetables like broccoli, asparagus, and string beans without turning their bright green color a drab olive hue. Lemon zest also makes an attractive garnish.
But getting only the zest off the lemon and not the bitter white pith directly underneath takes care. A zester makes it easy. This small inexpensive hand held tool is a good addition to your set of basic kitchen utensils. You can also use a vegetable peeler, a sharp paring knife or a fine holed grater (unless you want strips) but be sure to only remove paper thin, almost transparent pieces of the skin without the white layer that lies directly underneath.
Q: I see something at the market called Rainbow Chard. What is it and what do I do with it?
A: This leafy green, a variety of Swiss chard, gets its name from the colorful stems, ribs and veins. It tastes similar to spinach only milder and can be substituted for it. As with regular chard, always wash well because the leaves can be full of grit. The best way to do this is fill a basin, large pot, or even the sink with cold water, unbundle the leaves and let it soak for a few minutes, dunking and swishing it around until clean, and then drain in a colander. Use immediately.
Here's my favorite way to prepare it:
-Place wet freshly washed leaves in a hot sauté pan, cover and steam until just limp
-Remove from pan and set aside
-Heat a little olive oil in the same pan, sauté some minced garlic until it smells pungent
-Toss the chard back in, stir to combine with oil and garlic, add salt and pepper to taste, heat another couple of minutes, and serve.
Remember, like spinach, chard cooks down a lot. A big bunch becomes a small mound.
Q: What is quinoa (and how do I say it)?
A: This is an ancient food that’s been cultivated in South America since the time of the Incas. It has only recently started showing up in U.S. kitchens. Because of how it’s cooked and used it is considered a grain, but quinoa- pronounced Keen-Wah- is really the seed of an herb plant. These seeds are gluten free and high in protein, calcium, iron and certain B vitamins. Properly prepared quinoa has a light, fluffy consistency. The taste is rather bland but this makes it ideal for combining with other very flavorful ingredients, sauces, spices, and dressings.
Find more information, cooking instructions and recipes at www.quinoa.net
Q: What is sweet butter?
A: Calling butter sweet is another way of saying it is unsalted. Unsalted butter gives recipes a uniquely delicate, cultured flavor (and, it is not necessary to add more salt to the recipe). When you are baking and sweet cream is the main flavor in the recipe – such as butter cookies and pound cakes – the sweet delicate flavor of unsalted butter will come through. When you see a specific type of butter listed in a recipe, it is because that is the product the recipe was tested with. You can use salted and/or unsalted butter interchangeably in any recipe without compensating for salt. For more information and recipes go to www.landolakes.com.
Q: Why do most baking recipes tell you to sift the flour? Do I really have to do it?
A: This is one instruction that should always be followed. The simple act of sifting flour and confectioner’s sugar through a mesh screen helps insure a perfect result and a lighter finished product. That’s because the process:
-removes lumps
-aerates and thoroughly combines dry ingredients
-facilitates accurate measurements
Here’s an important tip - When a recipe calls for 1 cup sifted flour, sift before you measure. But if it reads 1 cup flour, sifted then you sift after measuring.