Food Preparation

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Food Preparation (Full Question and Answer Listing)

What do I need to do to safely prepare a turkey in the oven?
What is the best way to thaw a turkey?
Why do some cooks soak turkey in a brine? What is brining?
How do you deep fat fry a turkey?
What is the best way to handle turkey leftovers?
I left the giblets inside the turkey cavity while it was in the oven. Is it safe to eat?
Why are my cookies spreading more as they bake?
I have purchased dry active yeast in bulk. How much do I use when a recipe calls for one package?
Can I substitute applesauce for oil when baking to reduce fat and calories?
What can size should be used when a recipe says "no. 2" can?
How can I make a substitution for buttermilk from milk?
When a recipe calls for a fresh herb and I have it in the dried form, how much should be used?
Is there a substitution for "self-rising" flour or do I have to buy a package for a new recipe?
How can I make a meringue that doesn't weep and leak?
What is the difference in the white flours available in the grocery store?
How can I prevent milk from curdling when I make cream of tomato soup or scalloped potatoes?
Can eggs be frozen?
Is it a good idea to freeze cheese?
What is the best way to freeze a fruit pie like apple or cherry?
What is the best way to freeze a pumpkin pie?
I've heard that its not safe to use plastics in the microwave. Is that true?
I know I should eat more fruits and vegetables, but what is their real health value to me?
How should I clean my countertops?
Is it safe to cook a frozen turkey?

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