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The best cooking dictionaries

Could you tell me the name of a good "culinary" dictionary? One that tells me things such as the difference between single and double cream?

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How to make thick cream soups

Sometimes when I go to restaurants, whether it be a ma-and-pop or a chain, when I order the creamed soup it is SO GOOD! The soup is so THICK. I asked one wai...

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Substitutes for nuts in cooking

My child is allergic to peanuts and nuts. What is the procedure to remove this ingredient from a recipe when called for? I was told that I could most likely ...

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No contests at Ochef

Are you holding a contest about finding a face in you pages? If you are, did I win a million dollars???

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Keeping lobsters alive until cooking time

We are planning to have lobster for Christmas dinner. However, with grocery stores closed Christmas day we would have to purchase them the day before. Can we...

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Butcher's twine for trussing chicken

My question seems such a silly one, but no one I ask knows the answer. I ran out of ties to truss birds and other things that I got with the "rotisserie" I b...

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Substitute Evaporated Milk for Whole Milk

Can I substitute evaporated milk for whole milk? The recipe calls for 4 cups whole milk. I have many cans of evaporated milk and I would like to use it up.

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Finding buttermilk in Spain

I cannot find buttermilk in Spain! I have been searching for 10 years, as has my friend who is a professional cook and translator of cookbooks. What is the b...

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Where to find Greek Yogurt

Where can I get Greek yogurt in the United States? Are there any retailers that you know of that can ship to Arkansas?

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How to make pie crust without shortening

I live in Spain and cannot get vegetable shortening (Crisco or Spry). Do you have a pastry recipe for single and double crust pies that does not use shortening?

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Using heaps of late-harvest garlic

What does one do with 100+ heads of garlic that were not harvested in late summer, but rather in late fall, and have lost their skins but are otherwise whole...

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What is gelatin?

What is gelatin? Where can I find it? Are there any substitutes?

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Cooking a Large Roast Medium Well Done

I have a round beef tip roast, 11 pounds. I have never cooked more than a 4- to 5-pound roast. I need to know how many hours to cook for medium well. We are ...

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