Q: Have you ever heard of fried olives? If so, do you have a recipe? Thank you. -- Linda P.
A: Since I started dieting, my poor deep fryer has sat neglected on my equipment rack. I've been good lately, though, so I just might take a crack at these. My instincts tell me that my generic tempura batter should do the trick, provided you drain the olives well and chill them before frying.
And be SURE to use pitted olives!
You can use this batter for broccoli or cauliflower florets or any other sliced vegetable that might come to mind. Experiment!
Ingredients
1 c. ice-cold water
1 tbsp. vegetable oil
1 egg yolk
1 c. sifted flour
1 tbsp. cornstarch
1 tsp. baking powder
1 tsp. garlic powder
½ tsp. Hungarian paprika
1 tsp. salt
Preparation
Heat oil to 350° F.
In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.
Put a half-dozen (or whatevever your fryer can handle) olives at a time into the batter bowl. Make sure they are thoroughly coated. Using tongs, transfer olives to the hot oil and cook until golden brown. Drain, cool and enjoy!
Q: Can you tell me why water in a water bath does not boil when you are baking at a temp above 212° Fahrenheit? -- Leo
A: As custard-makers will know, a water bath is used to temper the cooking process, as the water ensures the ambient temperature will never rise above the boiling point of water. The water DOES boil, but it's not the sort of rolling boil one sees on a stovetop. There will be bubbles and steam, but the boiling will stop VERY quickly once the oven door is opened.
Q: Today, eggs that are graded large are smaller than they use to be. Can a recipe say 3 large eggs or ¼ cup? In other words, how much should 3 eggs be? I have seen small eggs that look like a pigeon laid them. --Mary D.
A: According to the government guidelines, a dozen eggs must weigh a certain amount, and the eggs within the dozen must be of generally uniform size. The sizes are:
30 oz. per dozen eggs = jumbo
27 oz. per dozen eggs = extra large
24 oz. per dozen eggs = large
21 oz. per dozen eggs = medium
18 oz. per dozen eggs = small
15 oz. per dozen eggs = pee wee
Q: Is there a way I can protect my eyes when cutting the onions? I tried standing at a distance, but it makes it difficult. My eyes water up and I can't see anything. Thank you! -- Carrie B.
A: First you have to understand what causes the burn.
Onions, being as how they're plants and don't have legs, can't run away from predators. So, like many more evolved species, they've developed their own "chemical warfare" to help discourage predation. When you cut into an onion. you rupture chambers inside it that contain sulfur compounds. When they combine, they form a gas that creates small amounts of sulfuric acid when it hits your eye.
That's right. Sulfuric acid. Same stuff you use to clean the tire marks off the driveway.
I've had moderate success chilling the onion thoroughly before cutting it. That seems to slow the reactions a tiny bit. Other than that, unless you relish cutting your onions in a diver's mask, you're pretty much stuck.
Q: I like to buy meat in bulk or "family sizes" and freeze it in meal-size portions. What is the best way to do this? Is freezer paper really necessary, or are the plastic freezer bags good enough? Also, can meat be frozen in the trays it is sold in? -- Peggy
A: The whole idea when freezing is to minimize the amount of air inside the packaging and the vapor exchange through said packaging. Thus, the store packaging is right out. It's got big air pockets inside, and the thinness of the plastic pretty much guarantees you'll be looking at freezer burn quickly.
That said, I do NOT see the need to pay extra money for the "freezer" plastic bags as opposed to the regular food storage ones, unless you're going to be tossing your items in a chest freezer for long periods where they'll get stuff piled on them and require that sort of thicker protection.
Bag your food, and close the top most of the way. Squeeze out as much air as possible, then close completely, label clearly and freeze.
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