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Frequently Asked Questions about Appetizers
Every day, we receive lots of emails from
people asking for answers to general questions. For a glimpse of this dynamic exchange of ideas
and tips, and for answers to questions about food that you
may have had yourself, please have a look at this FAQ! You
can also browse other answers at other
FAQs
pages or look for answers in articles in the
services page.
If you still have questions, post it in the
recipe forum where
other visitors may respond to your request. |
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Q.
How do you roast a pepper, or is
it on my grocer's shelf, canned?
A.
To roast peppers, all
you really need to do is arrange them on a baking sheet and
place the baking sheet on the highest rack in your oven. Broil,
turning the peppers to ensure even cooking, until blisters
appear on the skin of the pepper. Then take them out of the oven
and put them in a plastic bag, or wrap them in plastic wrap, for
about 20 minutes so that the skins will soften in the steam,
making them easier to peel. Allow the peppers to cool, and then
gently peel the skin off of each pepper, cut the peppers in
half, cut out the stem and scoop out the seeds and ribs. The
peppers are then ready to use in your favorite recipe. Roasted
peppers are also available in most grocery stores, canned or in
jars.
Q.
Can you recommend
some appetizers that can be made in advance?
A.
Appetizers that don't need refrigeration at
all, such as candied nuts and snack mixes, are great choices.
Dips are often best made at least a day in advance; this allows
time for the flavors to develop. Also, there are lots of
appetizers that freeze well, and can be thawed in the
refrigerator or heated in the oven when you're ready to dig in.
To freeze appetizers for later use, just prepare them according
to directions, and then freeze them in a single layer on a tray.
Once they're frozen solid, they can be packed into re-sealable
bags or plastic containers. Baked appetizers, such as mini
pizzas and savory pastries, are good candidates for freezing.
Q.
I am looking for
appetizers for an Indian cuisine dinner I am planning. Do you
have any recommendations?
A.
We have a number of
appetizer recipes with an
Indian flair, such as and
yogurt dip. You can find recipes for other cooking
styles using the
Recipe Search in our
Appetizer cookbook. If you cannot find what you are looking for,
try to post a request in the
recipe forum. Your request will then be viewed by fellow
users who may submit the recipe that matches your description.
Q.
When I make deviled
eggs what can be done to help keep the moisture off the bottom
of them until they are served?
A.
The moisture on the bottom of your deviled
eggs may be a result of your storage technique. We suggest
storing the eggs uncovered until they are chilled, then covering
them. Another option that may help is to store a small,
zip-closure plastic bag with the egg stuffing. Then just before
serving, snip a corner off the bag and pipe the stuffing into
fresh egg whites.
Q.
I often find myself
adjusting recipes in order to make enough for my family, but it
doesn't quite work for some recipes. Do you have any advice for
me?
A.
Changing recipes in order to make more or
less servings is called "recipe scaling." Whenever you alter the
amounts of ingredients for a given recipe, you may also need to
adjust the cooking temperature, cooking time, pan size and
seasonings. But for food chemistry reasons, recipe scaling
simply does not work well for some dishes: delicate foods such
as soufflés, baked items requiring yeast such as breads, and
recipes for a single large item that is meant to be later
divided into smaller portions such as cakes, pies, breads and
whole turkey.
Our
Recipe Scaling Page will give you a reliable
framework for successful recipe scaling: It offers detailed
guidelines for recipe scaling. |
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