Ask Sara: TV Chef Answers Your Questions
March 15, 2011— -- Celebrated author and TV chef Sara Moulton is food editor at "Good Morning America."
You've written to her asking questions about what you want to do in the kitchen -- and she responded.
Patricia:If I don't have ramekins what else can I use to put the warm chocolate cheesecake into for the oven?
Sara's Answer: You could use a small baking dish of any kind, even a pie plate with a 2 ½ - 3 cup capacity.
Just make sure you watch the cooking time because if the baking dish is shallow the cheesecake will cook more quickly.
Virginia: I would like a recipe on how to make whip cream. Some whipped creams melt to quickly, and I would like one that is thick and will not melt as fast. Sometimes I see thicker whipped cream on cooking shows that don't seem to melt as fast.
Sara's Answer: The great thing about whipped cream is that you can whip it, park it in the fridge until you need it and then just quickly re-whip it. What happens as it stands in the fridge is that it weeps – water leaks out and it no longer has its thick texture. Re-whipping it briefly will restore that texture. Another trick is to whip it and then store it in a strainer set over a bowl in the fridge. The water will just drain out and the cream will stay thick. You can also add unflavored gelatin but that is a whole process I'm not sure you want to go through for simple whipped cream.
Sue:When I bake cookies they always turn out flat no matter what recipe I try. I'm not sure if it's the baking sheet or the ingredients, please help.
Sara's Answer: The most important thing here is to follow the recipe exactly. Make sure you don't substitute one fat for another (they behave differently when heated) or change any of the other ingredients such as the flour or the amount of liquid. Also, make sure the batter is not warm when you spoon it on to the baking sheet.
Theresa: What is a good age to start teaching children when to cook? I have three boys ages 10, 5 and 2. I'm afraid to let my 10 year old touch the stove, and my babies always want to be in the kitchen with me.
Sara's Answer: When the kids are really little you can start them on washing and spinning lettuce. When they are five you can even let them use a plastic serrated knife to cut cherry tomatoes and cucumber slices. Making pizza dough is a good activity for any age, you really can't mess it up and it sort of feels like playing with dough.
Regarding your 10 year old and the stove, I think as long as you explain exactly all the safety rules, that would be an appropriate age to let them actually cook (as long as you are around).
Virginia :Whenever I cook a roast it always comes out tough. Could this be because i seldom cook anything over 2 pounds? Any advice would be greatly appreciated.
Sara's Answer: There are two big problems with cooking a roast, regardless of the size – 1. overcooking it and 2. not letting it rest after it comes out of the oven.When a roast is overcooked (cooked to well done) it gets dry.(the exception here is chicken and turkey which must be cooked well done because of salmonella concerns). So purchase one of those instant read thermometers (only about $20) and use it to take the internal temperature of the roast.
Also, if you take a roast out and carve it right away all the juices will come streaming out, which will also make it dry. You should let it rest on a platter, covered loosely with foil, for at least 10 - 15 minutes and longer if it is a big roast.
Rose:I've always heard that olive oil can go rancid - what is the best way to store it? They have these cute little glass containers with metal caps that you undo when you pour it but they are not air tight. Is this practical and how long does olive oil keep? There are only two of us and I do like to cook with it, but can only use it so fast. I would really appreciate any information you can give me on this! thank you!
Sara's Answer: If you don't go through olive oil quickly you can either keep it in a very cool dark cupboard or to be really safe, the fridge. It might get cloudy if it is chilled but if you leave it on the counter it will become liquid again. As for those cute little containers – light, air and temperature are the enemy of oil so maybe that is not such a good idea.
Leslie: I would like to try making creme brulee, can custard cups or ramekins be used under the broiler?
Sara's Answer: Yes, they can go under the broiler. Just don't put them too close. Or you might consider purchasing one of those tiny blow torches. Most housewares stores sell them and they aren't too expensive.