Question for Mom

Why does ground beef sometimes shrink more than ground turkey when you cook it?  ---Hannah B.

Ground beef often has more fat.  In fact, some ground beef can contain as much as 30% fat.  Fat melts during the cooking process, so not surprisingly your burgers become smaller.  Ground turkey does have some fat, and if it’s made from dark meat the fat content can approach that of ground beef.  Be sure to read the label.  I prefer the 7% fat ground turkey.

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Question for Mom

Why are some kiwi green and others gold?  -- Margaret H. 

Despite the difference in color, these kiwi are cousins and are quite similar in taste.  SunGold™ Kiwifruit, which are grown in New Zealand, are golden and slightly sweeter than the more available green kiwi.  Both are used as snacks or are cut up in salads.  Green kiwi have fuzzy brown skins, while the golden version is smooth and slightly lighter in color.  Instead of peeling them, cut a kiwi in half and scoop out the fruit with a spoon.

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Question for Mom

I’m new to cooking and would like to know if I can substitute sour cream when a recipe calls for heavy whipping cream? –Ella H.

I almost always have sour cream in the fridge, but seldom do I have heavy whipping cream.  So if I want to make a recipe that calls for whipping cream and I don’t feel like going to the store to get some, I will use sour cream.  But I’ve learned to be cautious. 

If I add sour cream to a soup or a sauce and then bring the mixture to a boil, the sour cream will separate—not an attractive sight--so don’t do that.  And don’t substitute sour cream if you are making a creamy dessert.  Otherwise, go for it.  Experimenting is a good way to learn to cook.

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Question for Mom

I bought some frozen uncooked shrimp, and when I defrosted them, there was this greenish black line along the back of each shrimp.  What is it and should I get rid of it? –Alex B.

This line is the shrimp’s digestive tract.  Yes, you want to get rid of it.  Scrape it out, either before or after cooking, using a small knife or the tip of a potato peeler.  The bigger the shrimp, the easier this line is to remove.  Do the cutting/scraping under running water, and the gritty substance will wash away.

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Mom Cooking Tip 177

If you’re making a graham cracker crust, it’s useful to know that 15 graham crackers equal 1 cup crumbs.  If you don’t have any graham crackers, substitute 16 (half a package) Oreos, Hydrox or store brand sandwich cookies, including the filling.

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Question for Mom

I am almost out of granulated sugar but want to bake cookies or a cake.  Can I substitute brown sugar or powdered sugar? –Jody K.

Yes, you can substitute brown sugar for granulated sugar. 

Question for Mom

Now that uncooked boneless chicken breasts often weigh more than 1 pound each, I’ve been wondering what’s the best way to prepare them.  Do they need to cook longer than smaller breasts? –Evelyn K.

One large chicken breast can feed a family of 4, especially if you cut the meat into stir-fry pieces and supplement with some fresh vegetables.  Spices would help provide flavor because this size breast is pretty bland.  Cooking time would be a few minutes longer because of the greater amount of chicken, but you could get a meal on the table in 30 minutes.

Question for Mom

I bought some frozen cooked shrimp, and when I defrosted them, there was this dark line along the back of some of the shrimp.  What is it and should I get rid of it? –Alex B.

This line, which can be black or dark green, is the shrimp’s digestive tract.  Yes, you want to get rid of it.  Scrape it out, either before or after cooking, using a small knife or the tip of a potato peeler.  The bigger the shrimp, the easier this black line is to remove.  Do the cutting/scraping under running water, and the gritty substance will wash away.

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Question for Mom

Valencia Orange

I like to make freshly squeezed orange juice, but I have discovered that some oranges have more juice than others.  Which kind of orange has the most juice? —Becky M.

For a long time I thought oranges were simply oranges, but I’ve learned that they’re not all the same. Valencia oranges, which are generally available from March to November, are much juicier than navel oranges.  I have gotten as much as 1 cup of juice from a Valencia orange.

Naval oranges (which have what looks like a bellybutton on one end) are good to eat because when peeled they can be easily divided into sections. However, they don’t provide much juice.

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Question for Mom

I like bananas but often they become over-ripe or turn black before I can eat them.  How can I use them up? –Shirley Z.

Super-soft bananas are one reason why Banana Bread was invented.  Here’s my Chocolate Banana Bread recipe.  My family loves it. 
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Question for Mom

Where does powdered sugar come from?—Eli B.

Powdered sugar (also called confectioners sugar) is crushed white sugar with some cornstarch added to keep it from clumping..  It is often used to make icings or is sprinkled onto cakes, cookies and other pastries as decoration.  In England it’s called icing sugar.  Substituting regular white sugar is not recommended as the taste and texture of what you’re making may be affected. 

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Question for Mom

When I roast a whole chicken or turkey, how thoroughly should I scrub the insides before cooking it? –Virginia C.

You should not scrub the insides or even rinse the chicken because water destroys some of the flavor.  The roasting process will kill any bacteria. 

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Question for Mom

I bought too much prosciutto to make your Prosciutto Panini Sandwich and I don’t know what to do with the leftovers.  Do you have any suggestions? –Fred F.

Funny. I had the same problem. I tore a few slices of prosciutto into 1- or 2-inch pieces and added them to a Shrimp Risotto and cooked the mixture for

Question for Mom

What am I doing wrong?  I wanted to make a two-layer birthday cake so I mixed up the batter, transferred it to two cake pans and put them in the oven to bake at 350 degrees.  The recipe said to bake the layers for 25-30 minutes, or until a knife inserted in the middle of the layer came out clean.  Luckily I checked after 20 minutes.  The layers were done. In fact, they were overdone. Why did this happen?—Gloria K.

If a cake cooks much faster than it should, it’s likely that the oven is too hot. Some people might say the quicker the better, but too high temperatures are not good for cake-baking. 

Question for Mom

Are fresh ginger and ground ginger interchangeable? – Stephanie A.

I used to think they were, but after doing some research I discovered that the answer is NO.  Ground ginger is the spice of choice for baking.  I’ve often used it in stir-fries, soups and casseroles, and it provided a good flavor. So I seldom go to the trouble of peeling and dicing fresh ginger.

I did wonder why fresh ginger didn’t seem to add much flavor, but

Question for Mom

Sometimes a recipe calls for egg yolks, rather than whole eggs.  What can I do with the leftover egg whites? --Jordan G.

Why not make yourself an egg-white omelet?  It’s a great diet meal and an excellent source of protein.  One large egg white has just 17 calories, while one whole egg has 78 calories.  

Egg white omelets are much easier to make than whole egg omelets.  You can beat the egg white(s) if you like or just pour them into a hot frying pan containing 1 teaspoon olive oil or canola oil.  Cook the egg white(s) for about 1 minute, or until firm on the bottom.  Then flip the pancake-like whites over and cook for 20 or 30 seconds, or until the whites are firm.  Gently fold in half with a metal spatula and serve with salsa or hot sauce.

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Question for Mom

Clover-Leaf Rolls Potato Rolls

 Any suggestions on how to use up leftover mashed potatoes? – Claire Z.

I like to add a few tablespoons of mashed potatoes to soup and stir until combined.  The potatoes will thicken the soup and possibly turn it into a one-dish meal—a plus on a busy night.  I might make mashed potato pancakes. Sometimes I add mashed potatoes to Shakshuka.   Clover-Leaf Potato Rolls are a nice addition at dinner. 

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Question for Mom

How many people will a 1-pound (16 oz.) package of spaghetti noodles feed?  -- Brad B.

The package says 8, but that is unrealistic if you’re making spaghetti as a main dish.  I would say 5-6 at the most, unless you’re feeding young children.   Cooked spaghetti keeps for a few days, so I’d rather have too many noodles than too few, especially because I like spaghetti leftovers. 

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Question for Mom

Some recipes tell you to “cover the pot or casserole during cooking.”  Others say, “Do not cover.”  And some don’t say anything about covering or not covering.  Did the recipe writer just forget to say what to do, or does no mention of covering mean “do not cover?”  I’m confused. –Deirdre K.

I sometimes get confused too.  Why do I cover Lasagna when it’s baking but not Eggplant Parmesan?  Here’s my reasoning: 

Question for Mom

Angel Hair Pasta (left), Vermicelli (right)

What’s the difference between angel hair pasta and vermicelli?—Julie P.

The thinness of the noodles.  Vermicelli is a skinny version of spaghetti and cooks in 6-to-7 minutes.  Angel hair pasta, which is known as Capelli d'Angelo in Italy, is even skinnier and cooks in 4-5 minutes.  Using a pasta measuring device, I found that 1 serving of vermicelli is made up of 130 dry noodles, while 1 serving of angel hair pasta is made up of 200 dry noodles.