Over the course of the last few months, I have been asked some random questions, some questions over and over, and some legitimate cooking questions. I decided to address some of the questions in this post. If you have questions for me, please email me at firstname.lastname@example.org or ask it in the comment section of a post.
1. Why do you soak potatoes in water before cooking?
Soaking potatoes in water before cooking will remove the starch. That slimy feeling on the surface of a cut potato is the starch. You do not have to soak the potato, the potato will taste the same either way. But, if you want a crispy texture you need to soak them in water, drain, soak again, and when they don’t feel slick and slimy that’s when you’re ready to fry. I try to soak them at least an hour before cooking.
Secondly, after soaking, for crisp potatoes, drain the potatoes VERY well and pat them dry with a paper towel before cooking.
2. Do you eat what you cook? And how do you not gain weight?
Well, yeah, I eat what I cook. I just don’t overeat what I cook. And, I run 25 to 30 miles a week. Even with that much running, I do watch what I eat. I have a protein shake for breakfast Monday through Friday, salad or sushi for lunch, and a normal meal with the family for dinner. I post every recipe I make unless it’s been posted before, therefore, the food I’m posting is what we eat with exception of the desserts. A lot of the time, I have to make a dessert for someone and I’ll blog about it and then send it away, which actually makes me sad.
3. Why do you ‘pound’ chicken before cooking?
I never thought much about this until a craft blogger asked. ‘Pounding’ chicken makes the chicken thinner resulting in less cook time. It also makes the breast the same thickness so that it cooks evenly. And, it breaks down the connective tissue and makes it more tender.
All you do to pound chicken is put the chicken breast between two pieces of waxed paper or heavy plastic wrap or in a freezer type zip top bag and pound with a meat mallet or rolling pin until it’s the desired thickness.
4. How long do you spend blogging every day?
Most of the time 2 to 3 hours. That does not include the time cooking. I could literally spends hours upon hours blogging, promoting, socializing, etc. I try not to be obsessive about it. My husband thinks I am.
5. My Raisin Oatmeal Cookies turned out like hockey pucks, why?
Your oven may not be calibrated correctly. Meaning the actual temp may be off from what it says so that
you think you’re baking at 350 degrees but it’s actually 362 degrees. My oven is actually 12 degrees off (under) if your oven is hotter than you think you could be baking items too long. Two extra minutes on cookies is huge, and they could turn out like hockey pucks.
Also, you may be using instant oats not the old-fashioned rolled oats. There’s a BIG different in the cook time.And finally, don’t over beat the batter. This develops the protein in the flour which could cause tough, hard cookies. You want to beat until combined and creamy, or about 2 minutes after all ingredients are added.