Ask A Chef

Many of you send me questions about your own cooking at home and although I try to answer what I can, I often have to refer to one of my chef friends for a better answer. This page will highlight some of the questions I get from you and the anwers I receive from the chefs.Here are some of the questions and answers I’ve received.
 

Pounding Chicken Breasts, Smashed Potatoes, Egg Expiration

November 10, 2009 9 Comments
Pounding Chicken Breasts, Smashed Potatoes, Egg Expiration

Cooking Questions & Answers I get email from you guys all the time asking me questions about various cooking topics. The questions come from all over and I do my best to answer them. If I can’t give you a good response, I recruit the help of one of my many professional chef friends. Here […]

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Salt – Does It Kill Yeast?

September 23, 2009 16 Comments
Salt – Does It Kill Yeast?

I get all sorts of questions asked of me by you guys and I try my best to give you a meaningful response but if I don’t know the answer, I reach out to experts in their field for their responses.  Here’s an example. I received the following email from Grace R. asking, Hi, I […]

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Cooking Corn On the Cob

August 24, 2009 9 Comments
Cooking Corn On the Cob

How to Cook Corn on the Cob The corn on the Jersey shore is the best I’ve ever had sweet and tender and bursting with flavor.  I thought it would be nice to give you a few ideas of ways to serve corn that might be a little bit out of the box.  Before we […]

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More Baking Questions Answered

July 12, 2009 8 Comments
More Baking Questions Answered

Baking Questions You Want Answered I get lots of baking questions from you guys so I decided to answer a few of them in bunches again. Some of them are straightforward, but like sometimes you get a really “interesting” question like one of the inquiries in this batch. I try to answer these as best […]

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Baking Questions Answered

May 26, 2009 90 Comments
Baking Questions Answered

Answers to Some of Your Baking Questions Every day I receive emails from visitors with questions about a cooking technique or a recipe. I can’t get to them all but I try to get as many responses out as time permits and if I don’t know the answer, I’ll ask one of my chef friends. […]

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Why Flour Meat Before Browning

May 5, 2009 22 Comments
Why Flour Meat Before Browning

  Flouring Meat Before Browning – What Does It Do? Just the other day, I decided to braise some lamb shanks. Most recipes that I see call for the meat to be dredged in flour before browning, so I began to wonder why. Is it really necessary at all? As with most cooking questions, there […]

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When Recipes Don’t Work Out

March 30, 2009 2 Comments
When Recipes Don’t Work Out

I don’t know about you, but sometimes no matter how hard I try, a recipe that looks promising just doesn’t work out like I wanted it to. This has happened to me recently with opposite results, one good and one not so good. Let’s start with the bad results. How Not to Braise Pork Chops […]

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The Basics of Healthy Cooking

February 20, 2009 0 Comments
The Basics of Healthy Cooking

A Road Map to Your Culinary Destination Electronic GPS devices were big sellers for the past two holiday seasons and many cars now have them as standard features. In this article, my friend Chef Todd Mohr explains how recipes, like GPS devices, can sometimes lead you to dead ends and you’ll need to depend on […]

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Mashed Potato Tips

November 19, 2008 21 Comments
Mashed Potato Tips

The Two Most Frequently Asked Questions About Mashed Potatoes Potatoes have gotten a bad rap over the years. But the fault doesn’t lie with the potato, which is actually quite good for us. Rather, the fault lies in all the fatty and heavy ingredients we add to/put on top of potatoes. The holiday season is […]

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Sugar Free Pectin

September 23, 2008 2 Comments
Sugar Free Pectin

What is Pectin? For those of you who don’t jar your own jellies and jams, you may be unfamiliar with pectin. It is a polysaccaride that is found naturally in fruits like berries and when combined with sugar and heated up becomes a thickening agent. Before pectin, you would have to continuously reduce jam over […]

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