Questions

1. Can I use table salt instead of kosher salt in a recipe?

2. Is it possible to dry herbs in my microwave?

3. Some oils and fats seem to smoke and burn faster then others. Are different oils better for different applications?

4. What's the best way to store celery?

5. Can I substitute prepared mustard for dry mustard in a recipe?

6. When a recipe calls for parchment paper can I substitute wax paper?

7. Can someone tell me the difference between sweet potatoes and yams?

Answers

1. Can I use table salt instead of kosher salt in a recipe?

Answer: You may substitute table salt for Kosher salt, or sea salt but your amounts may be different. Coarse Sea salt and Kosher salt have larger crystals. Table salt and fine sea salt have the same size crystals. If you are substituting table salt for kosher or coarse sea salt you will need to use one- third less table salt. Also when sifting Kosher or Sea salt with other dry ingredients the salt will remain in the sifter.

2. Is it possible to dry herbs in my microwave?

Answer: Yes most herbs will dry well in the microwave. Place washed and dried herbs on a paper plate and microwave on high for short periods; about 30 seconds then check, if not dry try another 15 to 30 seconds. When dry and cool place in a covered container or plastic bag. They can be stored for 6 months for maximum flavor.

3. Some oils and fats seem to smoke and burn faster then others. Are different oils better for different applications?

Answer: Different oils burn or smoke at different temperatures. It is important to understand the temperature of the process you are using; some fats and oils are better for baking, some better for frying.

Butter is great for baking and sautéing. It will burn at lower temperatures then most oils. Try using a combination of butter, for the flavor, and oil for the higher smoking point.

Olive oil adds flavor and is great in salads, and when sautéing foods, but will smoke at the higher temperatures required for deep frying.
We use peanut oil in our wok because it adds very little flavor and has a higher smoking point.

4. What's the best way to store celery?

Answer: The best way to store celery is by removing the tops of the stalks and wrapping the rest in aluminum foil and placing them in the refrigerator. It will remain crisp and green for at least 2 weeks.

5. Can I substitute prepared mustard for dry mustard in a recipe.

Answer: Dry mustard is ground mustard seeds, prepared mustard will most probably contain vinegar, herbs, or wine. You may substitute, though it may change the flavor. Dry mustard has a more potent flavor and adds a pure mustard taste. They both will work well in salad dressings, or for thickening a sauce. Use less dry mustard when substituting: approximately 1 tablespoon of prepared to 1 teaspoon of dry.

6. When a recipe calls for parchment paper can I substitute wax paper?

Answer: Parchment paper can be used in oven temperatures up to 425 degrees, whereas wax paper will burn in temperatures of 350 degrees , waxed paper can be used in a cake pan when covered with batter.

7. Can someone tell me the difference between sweet potatoes and yams?

Answer: Sweet potatoes are often mislabeled yams when the flesh is orange in color and the skin is orangey brown in color. Both the yellow and orange-fleshed sweet potatoes are just that, sweet potatoes. The orange-fleshed sweet potato was developed in Louisiana in the 1930's. The growers called them yams and they have been mistakenly called yams to this day. The true yams are generally found in Asian or Latin markets, the flesh color can be from white to light yellow to pink. The skin will range from off-white to brown. They will often be several feet long.

The bottom line is, if you like the taste of either sweet potatoes or yams, don't get hung up on the names-simply enjoy them.