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Archives for Ask the Chef

appetizers (400x400)

Lighter Appetizers for Super Bowl

by Elizabeth Skipper January 27th, 2015| Ask the Chef
I am sure I will be at some sort of gathering for the Super Bowl. While I do like indulging, it can be overwhelming to have so many heavy snacks. I try to bring a healthier appetizer, but I also am bored with a veggie tray. Do you have
candy-cane (400x400)

Using Up Candy Canes

by Elizabeth Skipper January 20th, 2015| Ask the Chef
Candy canes! I have too many of them left. Is there anything I can do with them besides trying to pawn them off on every person that visits our house?  I am open to a creative recipe or idea.

Ha – once Christmas is over, things like candy canes are
frying pan (400x400)

“Oiling” a Frying Pan

by Elizabeth Skipper January 14th, 2015| Ask the Chef
What is the best ingredient to “oil” a frying pan? I put oil in quotation marks, as I realize that oil may not be the best choice.

You’re asking the wrong question. The pan doesn’t care what kind of oil or fat you put in it; the dish you’re making
minestrone (400x399)

Freezing Soup

by Elizabeth Skipper January 7th, 2015| Ask the Chef
I have frozen leftover homemade soup, such as chicken noodle and vegetable beef. When I reheat it, the veggies always seem mushy. Is there any way to freeze and reheat soup and avoid this, or do I just need to make the right amount to be eaten without freezing?

Soups
chopping board (400x400)

Home Cook Resolution for 2015

by Elizabeth Skipper December 30th, 2014| Ask the Chef
If a home cook wanted to make one cooking resolution for the New Year, what would you recommend? We understand that this is a broad question, but is there one thing that most people should be doing but aren’t?

Wow, that’s a very broad question. So much depends on the
crackers and brie (400x400)

Impromptu Snacks & Appetizers

by Elizabeth Skipper December 24th, 2014| Ask the Chef
During the holiday season, there seem to be more impromptu get-togethers, whether at my house or someone else’s. I try to keep a block of good cheese and box of nice crackers on hand for occasions such as this. Are there other easy to make snacks, which have slow
knife (400x400)

Knife Sharpening

by Elizabeth Skipper December 17th, 2014| Ask the Chef
I was thinking about buying this handheld knife sharpener. You put the blade of the knife in the device and simply pull it through to sharpen it.  Is a device like this useful, or should I just stick with having my knives professionally sharpened?

You ask as if getting your
quiche (400x400)

Make-ahead Christmas Breakfast

by Elizabeth Skipper December 10th, 2014| Ask the Chef
I like serving a hearty breakfast on Christmas morning, but I don’t like having to take time out of presents to get some food ready. I was thinking about making an overnight egg dish. We have a few picky eaters, so I don’t want a lot of veggies in
flour (400x400)

All About Self-Rising Flour

by Elizabeth Skipper December 3rd, 2014| Ask the Chef
I’ve seen a handful of recipes that call for self-rising flour. Is there any real purpose to buying this type of flour?  I am pretty sure that I’ve seen shortcuts for making your own at home.

I’m sure you have seen shortcuts; making your own self-rising flour is pretty straightforward. 
wheat (400x400)

Cooking Wheat Berries

by Elizabeth Skipper November 26th, 2014| Ask the Chef
I just cooked with wheat berries for the first time. Following the recipe, I cooked the wheat berries for almost 2 hours (simmering in broth).  They were excellent!  I was wondering if there is a quicker way to cook them or if I could put them in a crock
mashed potatoes (400x400)

Making the Best Mashed Potatoes

by Elizabeth Skipper November 19th, 2014| Ask the Chef
We keep skim milk at home, so whenever I make mashed potatoes I use that. However, I was wondering if whole milk or cream might make them better. Or would cream be too rich? I also use butter. I want to make the tastiest mashed potatoes possible; any help
homemade bread (400x400)

French Toast – It’s About the Bread

by Elizabeth Skipper November 12th, 2014| Ask the Chef
When I make French toast, I usually just dip it into the egg batter quickly and then cook it. However, I have been told that the bread should soak in the egg batter to absorb as much as possible. My question is: How do you make sure that the
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