Nancy asks…
On Food Network’s television show, Cupcake Wars, what do they do with all of the extra cupcakes?
In Food Network‘s television show, Cupcake Wars, two people create thousand cupcake displays. Since they choose only one winner, I was just curious as to what they do with the other thousand cupcakes?
Michelle answers:
They gave em to me and i ate them. Now im fat
John asks…
When cooking pork chops (or anything) in a pan with oil – how do you not burn the food? We’ve tried everything
Lowering the heat, turning frequently, etc. To not burn them, it takes forever since you’re constantly turning the food. On the Food Network, you constantly see them cooking in oil on the pan and the stuff never burns – what’s their story?
Michelle answers:
If you really have tried everything, then my only guess is that your pan isn’t as heavy as it ought to be. Thin-bottomed pans communicate very fierce heat to food and often burn them, which is why nobody dry-fries anything in a wok for longer than about 30 seconds.
The guys on the Food Network are professional cooks, they’re trained not to burn things. Never mind about them. Get yourself a heavier pan – something made of cast iron, for instance. And experiment with the heat. You want the food to brown, not burn.
Also, I hope you’re using olive oil in preference to other oils, and extra virgin in preference to ordinary olive oil. I know it’s more expensive but otherwise you might as well use butter, for all the good it’s doing you. (Incidentally, butter is much healthier for you than margarine.)
Putting a lid on something frying in a pan is insane, by the way, unless you like your pork chops steamed rather than fried. It also increases the temperature and dries out the food much quicker.
James asks…
when battering food like onion rings, should you dip it in flour before putting it in the batter?
I have been watching food network and they always dip it in flour before battering it. why do they do it? are you supposed to? my family never has, are we doing it wrong?
Michelle answers:
The flour gives the batter or breading something to stick to. Sounds funny but foods have different surfaces and the moisture content varies so greatly that a dusting of flour evens out the playing field and you will have a consistant dish. The standard breading procedure is as follows: 1.flour, 2.egg/milk and egg, 3.breadcrumbs/cormeal etc. So you will have 3 different stages of dipping.
For a batter, toss the food in some flour, then dip into batter, shaking off the excess. I also add club soda to my batters because it really does lighten it up and give it a good crunch after frying.
Good day : )
Michael asks…
here does Food Network get their plates from?
hi, i just wanted to know, you know on Iron Chef, Food Challenge or any other food challenges on Food Network? where do they get their nice and different looking plates from? they’re really nice and uniqe. for instance on Iron Chef, when theyre done they plate their food on these dishes that look so cool. is their a special company or store that sells them?
Michelle answers:
I see plenty of them at Kohls.
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