
Ask Kirstin
If you have a question about ingredients, recipes, or techniques, email Kirstin (kirstin@thefamilydinnerbook.com). Here are the questions she has answered so far:
* What is the difference between pure and virgin olive oil?
* Often when I make soup this gray stuff floats on top. Is there a way to avoid it?
* Can you recommend mild tasting fish?
* I need new cutting boards. Which are better, plastic or wood?
* Do you have a few favorite cookbooks you could recommend?
* I can’t figure out when my meat is cooked to the right temperature. How do I know?
* What is better, thick or thin asparagus?
* Can I freeze a whole ginger root?
* Baking recipes often call for “room temperature” eggs and butter, is that really necessary?
* I prefer milk chocolate but so many recipes call for dark or semisweet chocolate. Can I replace it?
*What is buttermilk? It sounds so fattening, is it? And if I don’t have it, is there a substitute?
*Help! I am out of brown sugar. Can I substitute with white sugar for my cookies?
*What is the difference between baking soda and baking powder?
*How many teaspoons of yeast are in a package?
*How do I rescue an over-salted dish?
*What is the difference between chili powder and chile powder?
*My eggs don’t have expiration dates on them, how do I know they are still tasty?
* Do I really have to let the chocolate chip cookie dough “rest”?
* Is a clove of garlic the whole bulb, or just one of the segments?
* What is the difference between tamari and soy sauce?
* I am having trouble with my stir-frys. I can’t get the wok to stay hot.
* How long does chicken stock last in the fridge?
* What are your top 3 favorite meals that are quick and kid friendly?
* Can you give me a few ways to use quinoa?
* Does an avocado pit keep my guacamole green?
* I love garlic, but is there a way I can mellow it out a bit?
* What is the difference between stock and broth?
* How do I zest a lemon and what is zest?
* What is the difference between a sweet potato and a yam?
* What is the difference between an onion and a shallot, can I exchange one for the other in a recipe?
* Cornmeal, cornflour, corn starch, grits and polenta…are they all the same?
* Any ideas for substituting cheese in recipes?
* Why does everyone use a slow cooker versus cooking in the oven?
* How do I know when fruit is ripe?
* How do you know if your mussels are fresh? How do you clean them?
* What’s a good rule of thumb for how many chicken pieces you need to make broth?
* I hate chopping onions. Can I use frozen chopped onions instead?
* What’s the best way to rescue a bland soup?
* How do I know which seafood is sustainable and also low in mercury?
* I want to make chocolate chip cookies and my brown sugar is hard as a rock. What do I do?
* Recipes with mushrooms often call for “dry brushing them clean.” Why can’t I just wash them?
* When baking, can you double a recipe? Or do I need to make individual batches?
* How I should clean and store produce? Also, what is the best way to store herbs?
* I love scallops but they are always watery when I sear them. Is my heat too low?
* Sometimes when I cook dried beans or grains it seems to take forever, why is this?
* When searing meat in a pan — what is the best way to keep it from sticking to the pan?
* Are brown eggs healthier than white ones?
Want to “Ask Kirstin” for help in the kitchen? Send your questions to kirstin@thefamilydinnerbook.com.