Ask and You Might Receive

I get it from all ends.

Friends, colleagues, family members, and even people’s mothers who I barely know, call me with their standard opening line: “I have a food question.”

It’s a pattern that began some 30 years ago, shortly after I began writing about food for the former San Diego Tribune, and then numerous publications after that. The questions—some commonplace, others far-fetched—persist.

“Do you know any carving tricks for shaping heirloom tomatoes into swans or fish?” a party host once asked me. Among the odder inquiries: “Can I make whipped cream from powdered milk?” and “What’s the proper way to smoke a whole watermelon?”

For the latter, I advised the person to call Duck’s Eatery in New York City. They smoke them every year from June through October to the delight of adventurous patrons.

What’s ironic is that I am no Betty Crocker, and hardly an expert on vegetable topiary. I can’t de-bone eels or build chocolate pyramids for that matter. As for powdered milk, I don’t use it for anything.

But I do love cooking. And I possess some early restaurant experience along with a set of acute taste buds that not even the worst head cold can squelch.

Below are some of the simpler, more conventional questions people have asked—and the answers I capably provided.

How do I core a head of lettuce without ripping it into smithereens?
Pick up the head with the core pointed downward, and give it one hell of a bang on a hard, flat surface. The lettuce stays intact, and the core lifts out cleanly.

How long does baking flour keep?
When sealed and stored in the freezer or refrigerator flour stays fresh up to 10 months. At room temperature, it’s good for about four months. You’ll know it’s gone bad when it starts clumping and black flecks appear. Those, my friends, are weevils.

How long should shrimp be boiled before chilling them for shrimp cocktail?
Forget timers. Shrimp are cooked as soon as they form the letter “C.” They’re overcooked when they turn into “O’s”

I just made a batch of rice that came out sticky. Can the damage be undone?
Rinse the cooked rice in a large colander under warm water for about 30 seconds, and presto.

Every time I marinate steak or chicken, the flavor of the marinade is barely noticeable. What am I doing wrong?
Marinades should contain one part acid (vinegar, wine or citrus) to two parts oil. And the rule of thumb is a half-cup of marinade for each pound of meat for a minimum of 24 hours.

What speed should I set the electric mixer on when making mashed potatoes?

Medium. And stop as soon as they’re smooth. If you beat any longer, or on a higher speed, the gluten begins to form and you’ve discovered how to make paste.

What’s the best way to cook scallops so they don’t turn out rubbery?

Use the 1-2-3 method. Braise them on medium-high heat in a covered pan. Liquid should be one part butter, two parts lemon juice, and three parts sherry, wine, broth or water. Cook large scallops for about 5 minutes, or until only a tiny dot of translucent meat remains in the middle.

What’s the difference between mace and nutmeg?
Mace is the outer shell of the nutmeg seed. It has a lighter, less intense flavor than nutmeg, and is commonly grated into pound cake recipes and ricotta cheese mixtures. Powerful nutmeg is used to enhance white sauces, ground beef and various desserts. It pairs surprisingly well to green beans, too.

Why does garlic taste so strong in some recipes; yet weak in others?

Garlic isn’t always the aggressive seasoner people think it is. When slow baked, it turns mild and sweet, yet it’s very pronounced when flash-fried in fat, and downright bitter when it turns brown in a sauté pan. If eating it raw, oil quells its edge.

(Lead photo by The Hash Star)