Saucepan In Peril

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Q: What is sugar alcohol? I see it on the labels of many foods. Does this mean the food is still sugar-free? What about carbs? -- Irvin S.

A: Excellent question! Sugar alcohols have come into the spotlight especially for their use in foods marketed for diabetics or other people on sugar-restricted diets. They contain less calories than regular sugar, but still contribute significantly to the carbohydrate count. If sugar alcohols are present in a food, they'll be listed under the carbohydrates on the nutrition facts panel.

For a more detailed explanation on the pros and cons of sugar alcohols, visit the Yale-New Haven Hospital site here.

Q: There is unsalted butter, sweet cream buter and salted butter. Which is more likely to be used when baking, how do they differ and which is best just for plain old eating, on toast, rice, grits, etc.

A: Unsalted butter, as the name implies, is pure butter. It is best for cooking, especially baking, because it's the ingredient in its simplest form. Different manufacturers add different amounts of salt to their butter, so you can't be sure exactly how much you're getting. It's far better to add your own salt independently.

Salted butter has a longer shelf life, and most people find it more palatable for table use. I use it on toast and waffles, but find I prefer unsalted on things like grits, where I often add table salt.

"Sweet cream" is a term that gets used for both salted and unsalted butter, so be sure and check the ingredients before you buy.

Q: I loved the baked, rotisserie chicken sold in grocery stores because it has the seasoning flavor through the skin and deep into the meat. How does one do this at home? Do they marinate it? I have baked or rotisseried chicken myself but the flavor is just limited to the seasoning I sprinkle on top and the meat ends up somewhat bland. If I use more, the skin is just too salty. Any ideas?

A: The problem here is the skin. Just like human skin, chicken skin is engineered as a protective covering. It's hard to get seasonings to pass through it and penetrate the meat to any great degree.

Ordinarily, brining would be the secret to getting flavor all the way to the bone; and if you want to oven-roast your bird, that's perfectly fine. However, I like to use my crock pot and slow-roast a chicken all day.

Of course, I still season the skin. As the fat in the skin melts, it will carry some flavor into the meat. But I also carefully lift the skin, especially on the breast and thighs, and scatter some seasoning directly onto the meat. This is also a GREAT place to put some fresh garlic, where it will slowly leach its garlicky goodness into the bird.

What seasonings do I use? My current favorite is the Chipotle Chicken Rub from TexMexToGo.com. It's not too salty, and the flavor is truly incredible, especially with the garlic cloves under the skin. Don't be afraid of excessive heat, but if you're the timid sort you can mix the rub with a little paprika or lemon pepper.

Q: Hi, why is it that whenever I bake muffins, they never have the raised tops like in the bakery ? Mine always flatten out and look like mushrooms, level with the baking pan. -- Deborah G.

A: The problem here is most likely physical, not chemical. Whatever you do, do NOT add more leavening. The chemical balance in baking recipes is delicate. DO make sure that your baking soda and baking powder are fresh. If you can't remember when you bought them, it's probably time for some fresh.

Most muffin recipes call for your muffin cups to be filled only partially. You'll need to fill them all the way to the rim. Start your cooking at 425° F., and immediately lower the oven temperature to whatever the recipe calls for.

This works best with thick muffin batters, as they provide a strong base on which the dome can build.

Q: A saucepan was left on the stove far too long and the pudding mix and milk coated the insides of the pan with a nice black lining. Can this pan come clean for more years of service? -- Jane S.

A: The pan can be cleaned, but it'll take some elbow grease. Put enough cold water in the pan to cover the stained part by about an inch. Start heating it over low heat while scraping the burned food with a turner or spatula. Add a few drops of dishwashing liquid as the water heats. If your pan is stainless steel, do NOT use SOS pads or other harsh abrasives or cleansers. You may need a long-handled scrub brush to continue the cleaning once the pot heats up.

Good luck!

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