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Q: Why do most of my potatoes end up with a green tint under the peel? I do not buy them this way, but after I get them home and stored for a few days, I find this green layer under the skin. I have heard that this layer, if not taken off, can make a person ill. Could I be storing them wrong? I have a bin for them or I leave them in the bag on the floor. Janet Morris
A: The greening of potatoes comes from exposure to light. It's chlorophyll, a natural attempt by the potato to make use of available light.
The problem comes with the fact that potatoes form solanine, a chemical that can cause allergic reactions, in the green areas. Solanine will give a bitter taste to the potato. You can safely trim off the green areas, but if the entire potato is green or tastes bitter, it should be disposed of.
Always store potatoes away from light. A basket hung in a closed pantry is a good choice, or in a well-ventilated vegetable bin.
Q: My cheesecakes always get huge cracks in them. What am I doing wrong?
A: There are very few things sadder than a cracked cheesecake ... one that has dried out during cooking to the point that fissures run willy-nilly across the surface. Nothing to do for it but slather on the whipped cream or thick fruit topping to hide your failure. But there IS one small step you can take that will reduce the likelihood of cracks tremendously.
When making fondue, the great secret to keeping the cheese from clumping while melting is to dust the cheese pieces with cornstarch before melting. The cornstarch elbows in between the proteins, keeping them from bunching together. The same rule works with cheesecake. The cornstarch keeps the egg and milk proteins from clumping and thus squeezing out moisture, causing cracks. Add about a tablespoon to a full-sized cheesecake recipe when you add in the sugar. This, combined with a water-bath cooking method, will ensure cheesecake so smooth your baker will be envious.
Q: I just started an herb garden and someone gave me a chocolate mint plant to add to it. It smells great (like a York Peppermint Patty), but I don't know how to incorporate it into my cooking, baking or drink recipes. Any ideas? -- Alicia
A: One of the great things about something like mint is that you can experiment with it. While I've not used it myself to any great degree, I can imagine it would give a whole new spin to a mint julep, and would make a wicked good mint chocolate chip ice cream. Try infusing a simple sugar syrup with mint by adding a handful of leaves while the syrup is still warm and using it to sweeten your iced tea.
Remember that crushed or bruised leaves will release their oils (and flavor) more quickly than those left whole.
I wouldn't use it for meat recipes that call for mint, as the chocolate note might be out of place, but feel free to try substituting it elsewhere. You might make a discovery or two!
Q: What is champagne vinegar? -- Regina
A: Champagne vinegar is made from champagne which has continued on in its fermentation. It contains very little alcohol, and is milder and sweeter than normal white wine vinegar.
Q: I have a recipe for paella which calls for saffron. I have been to all my local markets looking for saffron, but have been unable to find it. Everyone I ask says they've heard of it, but don't really know what it is. I'd appreciate it if you could tell me exactly what it is and where I can find it. Also, is there something else I can substitute for it? Thank you. -- Joanne
A: Saffron is the stigma of the fall flowering crocus. Each plant has three of them, and they must be harvested by hand. This makes saffron, at about $1,000 per pound, the most expensive spice on earth.
It is, however, available at most larger grocery stores. If you can't find it anywhere, there are abundant sources online. Try
Penzey's or
The Great American Spice Company and you'll be sure to find it.
You'll sometimes see people try to substitute turmeric for saffron, but it's not something I endorse at all. The flavor just isn't the same.
Q: What is the easiest way to remove the silk from corn on the cob? -- Joyce
A: A damp paper towel drawn down the cob from tip to butt end will remove the silks very well.
Q: I would like to know the difference between stock (beef, chicken, vegetable) verses broth. Some recipes call for stock, and some broth. -- E. DeBaugh
A: Broth is a simple creature, made from boiling bones and scraps of meat to draw out their flavors. Stock adds to the equation herbs and vegetables, and thus far more flavor and complexity. They each have their place in cooking; and I don't recommend swapping one for the other.
Q: What is a "non-reactive" bowl? I saw this in a seafood ceviche recipe and it totally confused me. Is that like a non-plastic bowl such as stainless steel? -- Nikki
A: You're headed for in the right direction there, Nikki! "Non-reactive" refers to a bowl which does not produce a chemical reaction when it comes into contact with acidic foods. In the ceviche recipe, that's critically important because the citric acid of the lemons and/or limes is what "cooks" the seafood.
The best non-reactive substances are glass and stainless steel. Aluminum is the worst culprit among reactive cookwares.
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