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“Ask A Chef™” #49
We love getting good “Ask a Chef™” questions from our members. “Are there any added enzymes in Kosher Salt? is a good one.” Below is the question and our response. Dear Chef: In the lesson on...
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Ask a Chef™ #50: Ginger Salmon
Question: ================================= Can the ginger salmon recipe be used for baked salmon when no grill is available? Also, are their any substitutes to the heavy cream for lactose...
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Ask a Chef #51
Question: ================================= Hi! I have seen something refered to as “pass meal” in some beginner lessons… What are those? It would be very interesting to have a kind of a “test” to...
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Ask a Chef 52
Question: ================================= When I make home made beef stew I always make a large pot. However , it doesn’t freeze well for me. My carrots and potatoes get “mushy” ….They don’t freeze,...
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Ask a Chef 53
Question: ================================= It seems like most stocks are meat based, but if you are cooking for vegetarians, can you just use a mirepoix? I imagine bones give the stock umame, so what...
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Ask a Chef #54
Question: ================================= If the recipe calls for Buttermilk, can I make it with milk and sour cream? Answer: =============================== Hi Christine, Thanks for writing us...
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Ask a Chef #64: Stock vs. Broth
Name: Indence Question: ================================= Dear Chef, I am confused on the definition of Stock vs. Broth. Depending on what you read a lot of people say Broth has no bones but adds...
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