Ice-Cold Answers

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Q: I have not been able to find Szechuan pepper corns or fagara pepper for sale anywhere. I did see one web site that said the FDA has banned the importation of them. Is that true? Or are they still available? Thanks. --R. P. Jones

A: Sadly, that appears to be true! Unless they were imported before May 2002, Sichuan peppercorns, also called fagara, are banned from import because of suspicions they carry citrus canker, which has led to massive cuttings of orange trees in Florida.

Now, I've found information indicating it is still legal and sold in roasted and/or ground form. However, the pepper "hit" won't be as strong.

Q: I love my wife's spaghetti sauce. She makes a huge batch of it with meatballs and sausages. It feeds the family for a couple meals after we have it on pasta, subs, etc. Since it would be a sin to have any go to waste though, we usually end up freezing some. To free up freezer space though, how would I jar tomato sauce? Is it difficult or costly?

A: For spaghetti sauce, even without meat, you'll want to use a pressure canner to eliminate the chance of picking up botulism, which is most definitely not a pleasant experience. Personally, I'd sacrifice the freezer space unless you're talking about a truly massive recipe.

Canning IS a truly wonderful science, and if you've got a thriving vegetable garden or fruit orchard, you no doubt have all the necessary tools and knowledge on hand. For most of urban cooks, however, it's a curiosity or a hobby at best. If I had my druthers, would I live on a lot large enough to produce enough tomatoes to can all my own sauce and paste? You bet I would!

Q: I would like to know if you can freeze those small containers of yogurt, and if you can, which type of yogurt would freeze the best (i.e., Whips, Smoothies, Fruit on the Bottom, regular plain yogurt)? Thank you. --Linda

A: You can freeze yogurt for up to two months. If it's the "fruit on the bottom" kind, stir it up well before freezing. You may experience some change in texture, and the "live" cultures will no longer be kicking around, but it'll be perfectly edible.

According to the folks at Dannon, you can freeze containers of yogurt for inclusion in Junior's lunch the next day. It might make a nice change from the usual fare!

Q: I have a Hurricane recipe that calls for 3 tbsp. superfine sugar. Is there a way to turn granulated sugar into superfine, i.e. toss a handful in the blender? Or would it be best to make a simple syrup and call it a day? --Jumbie

A: Well, Jumbie, I think it best if I come over and, uh, supervise the creation of the Hurricanes just to make sure nothing goes wrong. Yeah, that's the ticket.

But seriously, folks, you can make superfine sugar by whizzing granulated sugar in a food processor until it achieves a fine powdered consistency. I do NOT recommend substituting confectioner's sugar, as it contains cornstarch.

Q: I would like to now what are the short- and long-term effects of eating red meats rare or medium rare. I just started eating my steaks at medium well but I'm skeptical about eating my steaks medium. Although I must say that when I was eating my steaks well done it tasted like jerky or at least felt like it. Since I started eating my steaks medium well. The taste has gotten better. Thank You. --Julio

A: We've almost got you to the promised land, Julio, where the meat's always juicy and light pink on the inside.

As long as you buy your meat from a clean butcher and keep from cross-contaminating it before cooking, I'm not aware of any effects from consuming your meat cooked medium-rare that you won't get from meat cooked to death. In fact, if you're worried about carcinogens in burning charcoal, you'll be exposing yourself to less of those by cooking for a shorter time.

One word of caution, though: unless you grind your own beef at home, which can be done easily in your food processor, I don't recommend eating your hamburgers rare or medium-rare. There have simply been a few too many stories to cross my desk about sanitation problems with commercially processed ground beef for me to be sanguine about eating it cooked less than medium to medium-well.

Do stainless steel pots have to be seasoned before using. I just purchased a set of Wolfgang Puck's stainless steel pots but it does not give instructions on caring for the pots. Also how should I clean them after using? Is it ok to use SOS pads? --Debra Brown

A: Other than a good wash with warm, soapy water to remove any shipping dirt and factory wax, your new pots shouldn't require any seasoning.

For everyday care, if I catch you picking up a steel-wool soap pad I'll whack your knuckles with a wooden spoon. The most abrasive thing that should touch good stainless steel is a plastic scrub pad. If you get a buildup of stuck-on food, soak it in soapy water for a few hours and then boil it before scrubbing.

Never, ever leave salty liquids standing in a stainless pot. The salt will cause pitting. Use a coated or aluminum pot for boiling your pasta in well-salted water, for instance.

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