Q: I've seen several ads in various cooking catalogs about silicone bakeware such as bundt pans, cupcake pans etc. I wondered how they rated with durability, ease of use (are they flimsy and hard to handle?) and releasing the bake goods after cooking. Thank you, Sharon
A: While they will cost you more than standard nonstick pans, the new silicone bakeware is unparalleled for heat distribution, nonstick characteristics and durability. If you're a serious baker, it's worth the investment.
Q: Could you tell me when you can substitute fat-free half & half for full-fat half & half ? Can you substitute in any recipe ? --Donna
A: The only time you'd run into structural trouble would be if the fat content was important to the recipe, primarily in baking and some sauces. If the half & half is just there to add richness or a creamy texture, by all means feel free to substitute. I recently switched to fat-free in my coffee and I cannot tell the difference.
Q: What is the difference between brown sugar and white sugar? And which one is more healthy and why? Anonymous
A: Brown sugar these days is usually white sugar that has had some of its natural molasses added back into it. It has a much more complex, distinctive flavor than white sugar and is more moist. They are in general not interchangeable in recipes due to the wide difference in flavor.
Which one is more healthy? Well, they're both sugars and should be used in moderation. I was unable to find any data on either having any particular superiority.
Q: I like soft, chewy cookies, but mine always get hard. I store them in air tight containers. I have tried butter & Crisco. I heard using cake flour will make them soft. Any help would be great. --Virginia
A:You're on the right track! It's bread flour, not cake that will give you the chewy cookies you're looking for. For the greatest chewy chocolate chip cookie recipe in the universe, head to www.foodtv.com and look up "The Chewy," Alton Brown's variation on the classic Toll House creation. I've been keeping my wife's office fed on them for years now.
Q: I purchased a few "All Clad" sauté pans and a 12-quart pan. How do I season them? I tried just oil but the eggs still stick.
A: I'm not aware of any seasoning necessary for All-Clad stainless cookware. The manufacturer recommends preheating the pan for one minute before adding oil and/or food, however, which brings to mind Martin Yan's chant about stir-frying: "Hot wok, cold oil, food won't stick!"
And in more Martin Yan news ... look for my interview with him, and with Sara Moulton, Ming Tsai and Tony Bourdain coming soon in "Short Orders!"
Q: Will the nutrient value of garlic be as good when you boil the head of garlic? It's very handy to squeeze out the garlic for use. I have tried using a garlic press with fresh garlic. I like the cooked kind better. Thanking you in advance. Nancy C.
A: Interesting! I've never heard of boiling garlic for use, but I imagine it must soften it nicely. However, I'd be worried about the flavors and the minimal nutrients present being leached out.
How about roasting your garlic? To me, there are very few better flavors in the world than roasted garlic, and it's dead simple to do.
Just cut the top third off a whole fist of garlic, drizzle it with a couple of teaspoons of good olive oil, and roast at 350° Fahrenheit for 30 to 60 minutes, depending on the size of the cloves, until tender. The cloves will squeeze right out of the skins, ready for use!
Q: If a recipe calls for ¾ C. cooked rice, how much does that equate to raw? Thanks
A: White rice will roughly double in volume while cooking. However, I've found trouble cooking such small quantities. What I'd do is cook a cup of rice in 1 ¾ c. of water (or chicken stock) and use the cold, leftover rice to make fried rice the next day. But that's just me.
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