Sandra asks…
Where can I find a blue maraschino cherry?
I saw them used on food network and can’t find them in local stores or on the internet. They look really neat, but I don’t know where to buy them.
Michelle answers:
Http://www.cherriesking.ro/products.html
William asks…
What are some suggested cooking times for roasts?
Every time I watch the Food Network concerning meats, they cook it to rare or medium rare. That’s all well and good, but I and everyone else I cook for consider this severely undercooked. Can anyone help me out with some good cooking times per pound per type of roast (5lb beef ribeye, 4lb Boston butt, or 3lb tuna loin, for instance) to achieve medium well – that stage of doneness where the last little bit of pink is gone, but the meat is still juicy?
Michelle answers:
For a beef roast, I would suggest cooking by temperature to 160F will give a medium to medium-well. Times can be tricky considering cooking temperature and shape of the roast. However, I’d say roughly 350F for 2 hours.
Pork, boston butt, I generally slow cook that in a smoker for a minimum of 6 hours at 200F, but this should also work in the oven. You won’t get the smoke, but use a dry-rub to season the roast.
For a Boston butt, I generally brine the meat overnight so the roast picks up extra moisture and flavor. A basic brine is 1 cup of table salt (or 1.5 cups of kosher salt), 2 cups of sugar to 1 gallon of water. After an overnight soak, rinse the pork, pat dry and coat with your favorite seasonings.
Tuna… That’s one thing I personally think taste worse (dry and crumbly) when cooked well or medium-well so I have no cooking recommendations for tuna beyond medium-rare.
Sandy asks…
I would like to substitute buttermilk with coconut milk for cupcakes. How do I do this?
I got a recipe from the Food Network‘s Barefoot Contessa for Coconut Cupcakes. I want to substitute the buttermilk with coconut milk instead. Which is more dense and how do I acheive this? I already know about the lemon and regular milk trick, but am uninterested in it. I want to use the coconut milk. Thanks!
Michelle answers:
Use equal quantities, perhaps a wee bit less.
Don’t add the full amount all in one go. Use about 2/3 and wing it from there with the consistency.
Steven asks…
What is this utensil called and where can I buy one?
I’ve seen it on the food network before, but its a rotary cutter (like a pizza cutter), with multiple blades (to cut ravioli squares at three or four lines at a time). However, Im going to use mine to cut bread, so it needs to be heavy duty. I just have no clue what its called or where to get it… any advice for something like this?
Michelle answers:
Http://www.bakedeco.com/a/multiple-disc-dough–678.htm
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