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I got a TON of frozen food questions from last week's column. We'll have an edition of "Ask The Cook" devoted solely to freezing next week!
Q: I love to make apple pie but the bottom crust never browns, it stays like dough. What am I doing wrong? -- E. Pietz
A: To get your crust to brown, try starting your baking at a high heat, say 425° Fahrenheit or so, for 10 minutes, then reduce the temperature to your normal baking range. The high initial heat will allow the crust to brown, then the reduced temperature will let the filling cook without burning the crust.
Q: How can you get strawberies to fully ripen? -- Arthur H.
A: Unlike apples, bananas and other fruits, strawberries do not ripen any further after picking. Be choosy when buying them. Watch for mold or moist spots on containers that may indicate mushy, overripe or rotten berries. Other than that, pick the reddest, ripest berries you can find.
Q: I got real lucky and my jalapeno bush has tons of peppers. I have another pepper whose name I don't know, but they are little and are red, yellow and green and grow UP. They are about the size of half my little finger. These have a real nice sweet/ hot taste. Now, how can a freeze or save these, for when I don't have any? I give some of them away, but want to save also. -- Tere R.
A: Rather than freezing, why not try pickling those peppers? There are dozens of recipes around for pickled peppers, with everything from standard vinegar to "bread and butter" varieties. The jars and lids are dirt cheap, and can be had this time of year at most megamarts and hardware stores.
The "little" peppers sound like piquins to me, by the way.
Q: I've wondered for some time just why they put those labels on fruit and how to remove them without bruising the fruit. I just bought some plums, peaches and nectarines -- all of them had that sticker and I had the hardest time getting it off the ripe fruit -- sometimes taking the skin with it! That sure looks terrible when you're serving it. I'd be ever so grateful if you could come up with an easy way of removing them. -- Andrea C.
A: Those ubiquitous fruit stickers usually have a number on them. That number is the SKU, which is the code the checker uses to ring up your purchase. Without the sticker, you get to stand and wait while the checker looks through his or her store guide to find the code. So, they are a necessary evil when it comes to getting out of the store more quickly.
Getting them off certainly can be tricky! Usually, when you wash the fruit the water will soften the glue enough to slide them off easily. If your fruit is especially ripe and fragile, try rubbing the sticker with an ice cube to moisten and loosen it.
Q: What is the absolute right way to cook corn on the cob? -- Sammy
A: I call these "grenade questions," because no matter how I answer them, I'm going to get hit with shrapnel from folks who don't agree.
Never having been the bright sort, though, I'll plunge ahead and hope my trusty helmet keeps the worst of the shards off my skull.
To me, the ONLY way to cook fresh-off-the-plant corn on the cob is on the grill. I soak the ears, in the shucks, in lightly salted water for about 20 minutes, then lay them directly on the grill over medium-hot coals. The water dripping off them will cool the fire a bit.
Turn frequently, and cook until the outer shucks are thoroughly blackened and you can smell the sugars in the corn cooking. Eat in great quantities with butter, parmesan cheese and a sprinkling of chili powder. Omit the seasonings for really prime sweet corn!
Q: I have a nephew who is allergic to any kind of nut. I want to fry a turkey but the only oil I see advertised with fried turkey is peanut oil. Is there any other oil that can be used that will give the same result? I'm told peanut oil is used because the oil maintains a high temperature. -- Patricia
A: Canola oil, while it may not last for as many frying sessions as peanut oil, is just as temperature-sturdy as peanut oil. It may cost you a bit more.
As with any allergy issue, however, BE SURE to check with your health professional before trying any substitutions! I'm not an allergist, and I don't even play one on TV.
Q: Is there a difference between a sweet potato and a yam, or are they the same thing? -- Cindy
A: In the United States, sweet potatoes and yams are interchangeable. When you buy a "yam" at the grocery store, you're more than likely buying a type of sweet potato. True yams are very starchy root vegetables that are a staple food in many tropical cultures. They are not as sweet as sweet potatoes, and are frequently fried or grated and used in cakes.
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