Get Your Questions Answered!

Posted by Alison Sickelka

 

Did you miss out on our Q&A with the Everyday Food editors two weeks ago? Well, have no worries! We are going to start a weekly question-and-answer session with the editors. The format is still being tweaked, but for this week, just leave a question in the comments section of this post and check back at the end of the week for a post with all the answers.

We are going to try to theme the Q&As around what's happening in the food world and on our site, but don't feel limited. If you've got a burning question you need answered right now that isn't about the topic, ask away!

This week, we're going to be tackling your questions about slow cooking. Caroline will be posting about this wondrous cooking method all week long (check out what her posts on the basics of it and her suggestions for big-batch stews), and we want to hear what you need help with. Just leave a question in the comments section, and Caroline or a fellow editor will answer it by week's end.

Happy slow cooking!

Comments

[Annie]

What is the difference between a boil and a rolling boil? If I'm not careful, my husband will walk through the kitchen and turn my burner down so that everything I cook is on a slow boil. He says that boiling is boilins as the temperature is the same. I say that there must be a difference or recipies wouldn't call for different kinds of boiling. Can you help me?

Annie

[MrsQriist]

I have a recipe I'm experimenting with for a slow-cooker start on pot-pie. Basically, everything cooks during the day, then I throw it in a pot and bake the crust when I get home. That's the theory, anyway...

My question is, what is a good, light whole wheat crust recipe? I'm afraid to use all of my flour on experimenting, I don't have much experience with pastries. The Pillsbury frozen crusts just aren't worth the calories, and hubby and I are trying to move toward healthier and whole eating. Thanks!

[Rose]

How can I minimize grease spatter when pan frying? It's a quick and easy way to cook, but I always end up with oil all over myself and the stove.

[Ella]

I need to know how to measure a scant cup of flour.

[Jessica]

What is a good substitute for eggs in meatball and meatloaf recipes? My son is allergic, and my meatballs always fall apart without it.

[Sigari]

No question for this week. However, thanks so much for offering a Q & A session often. Good to know there's MS (and company) there when I have a question. Thanks again.

[Jessica]

If you are still taking questions...I have an older crockpot that doesn't have a timer. Is it safe to start with frozen meat to lengthen the cooking time? Will it affect the taste or texture?
Thanks.

[Doris Seddon]

What cracker can I use for the now defunct Nabisco Royal Crackers for my lobster stuffing? I tried so many, and they are no where as close.

Dot

[Susan Donner]

I have a recipe that calls for peeled and cubed baked potatoes. Can I bake them unpeeled?

[Joyce McFadden]

I have recently come across several different recipes that call for adding "Sherry". They don't specify what type of sherry, so how do I know what to use: Cream Sherry, Dry Sherry, or cooking Sherry? And what's the difference between them?
Thanks.

[Barbara Miller]

How about some recipes for acorn squash? They are so wonderful now in the farmers' markets. I usually cut them in half and bake them with some butter and brown sugar, but I'm looking for something a little more interesting.

[Debbie Hilliard]

My question is in regards to broiler temps. Many recipes, for example, say to heat broiler, with rack set 4 inches from heat and broil 5-7 minutes but never specify a temperature. My broiler can be set from high (about 575 degrees) and down. I have a Dacor and I often burn or overcook. What is the correct or standard temperature for broiling?

[Marjorie]

What changes are necessary to change a 3 1/2 qt. slow cooker receipe to fit into a 6 1/2 qt. slow cooker. Sometimes to double it is to much. Should a person purchase a 3 1/2 slow cooker. I really do not want to purchase another slow cooker if there is a way.

Thanks.

[Pili Covarrubias]

I went to the 15th Year Celebration of Good Things 2 years ago in New York. Since then, I've been trying to make the SUGAR COOKIES as the ones they gave us in the Workshop, but with NO luck! Mine are too hard, they don't get golden brown once baked, and the flavor doesn't get close to those delicious ones we decorated there!!! I follow the recipe step by step, but the result is no good, everything goes to the garbage! Hope you can help me as I feel very frustrated!!! Thanks for your help!!!

[L Merritt]

I have a question about pies. When I make a lemon meringue pie, after a while it seems to get watery on the top of the pie. I have used a paper towel to collect the moisture on top. What causes this.
Thanks.

[susan harris]

How can I get my cookies to taste like the ones in a bakery? Is there a secret ingredient?

[elizabeth]

I would like to know if turkey can be cooked ahead of thanksgiving (by a day or two ) without tasting leftover?

[Marilyn]

Could you please tell me what Hebrs gose with what kinds of food. Is there a Book for that? Thank you

[Ilene Rabinowe]

What can I use as a substitute for alcohol (ie rum) in recipes.

[ruby]

hey can you tell me the differance between grilling and bbq-ing?

[Carol]

The Tex mex chicken sounds really good. How can I save the rest of the chipotle peppers and sauce? Can it be frozen? How long can it be stored in the refrigerator?

[martha M Hook]

could?would U recommend a quality slow cooker moderately priced.
Thanks

[Amanda]

Is unfiltered apple juice the same as cloudy apple cider?

[Amanda]

What is a good apple to use in apple pie that will not get mushy? I favor the fugi's, would those be ok?