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FOOD & COOKING

George from Seekonk, MA: I just had a disagreement with a friend who is a former chef. I said that Italian flat leaf parsley is very important in cooking for flavor. He is sure that parsley is only used as a garnish, just to add green color to the dish. He states that if parsley was left out, no one would notice any difference in taste. Who is right?
RACHAEL: Not true at all, I use it as a main ingredient for recipes such as my flat leaf parsley pesto.

Cynthia from Brighton, TN: What is your favorite soup?
RACHAEL: Beans and Greens Soup. (It is white beans with escarole.)

Jan from South Bend, Indiana I have used wooden cutting boards, plastic and glass. What is the best cutting board to use? Is one better than another to keep your knives sharp?
RACHAEL Personally, I use wooden cutting boards for everything except for meat, in which case I use a plastic one.

Linda from Atlanta, Texas: I just recently found my love for cilantro. I can eat it by itself, I love the flavor. I was wondering if you can freeze it or how to preserve it from time to time?
RACHAEL: Many people do freeze their herbs, but I don’t like the consistency so I use all my herbs fresh. But if you're making a pesto or a salsa, frozen herbs will do the trick.

Ryan from Clarksville, IN: Okay, the spice rack. I’m a bachelor and have been cooking for myself since before I left home and get by pretty good on salt, pepper, garlic powder and cayenne pepper (I like hot food). My mother at one point bought one of those more-than-complete spice sets and there were several that I don’t remember us using even once. Other than the four above, are there any essentials that I should have in my kitchen?
RACHAEL: My staples are: Thyme, sage, bay leaves, coriander, paprika, smoked paprika, cumin, chili powder, cayenne pepper, dry mustard, fennel seeds, whole nutmeg, plus celery salt for my Bloody Marys!

Ashley from Detroit, MI: Rachael, I love to cook everything, but the two things I LOVE the most, I can’t cook right! I cannot cook pancakes and French toast correctly, it always comes out gummy. Rach, please help SMPT!!!! (SAVE MY PANCAKES AND TOAST) Luv ya!
RACHAEL: The grill is either too hot or too cold. Start both on medium-low to medium-high. Water should dance in the pan before you put in your pancakes and French toast.

Donna from Bellmawr, NJ: Many recipes that I'd like to try contain mushrooms. No one in my family likes the taste of mushrooms. When a recipe calls for mushrooms or cream of mushroom soup, what can I use as a substitute without ruining the taste or consistency of the recipe?
RACHAEL: You can’t replace mushrooms … there’s nothing else in the world that tastes like them! So you’ve pretty much got two choices: You can just omit it or find a different recipe.

Georgianna from Point Marion, PA: I watch your show all the time. I get your magazine and make a lot of the recipes for our card player friends, with no complaints. My question is, when I deep fry things, I put them on wire racks to drain and they still get soft. French fries, beer battered banana peppers and such. The oil is up to temp, but everything still gets soft or soggy. Any suggestions?
RACHAEL: The oil needs to be hotter. It may be what a recipe recommends, at some point it is cooling down, maybe you are overcrowding a pan or you need to get your oil hotter for your altitude. Allow the oil to get hot again in between batches. I don’t use a thermometer, I put a wooden spoon in the oil and wait for rapid bubbles to come out of it -- Sara Moulton taught me that.

Debra from Ashurn, VA: What is the best way to choose the most delicious cantaloupe and watermelon? Nothing disappoints me more than buying a cantaloupe or watermelon, bringing it home, slicing it and finding out that it is just not ripe. What a waste of money! Do you know the right way to choose best?
RACHAEL: Watermelons are tough, I usually buy the ones that are cut in half. Cantaloupes should smell fragrant and should have a bit of a give, but not too much that you can leave your thumb print on it.

Michelle from Chillicothe, IL: I know this is a stupid question, but I would like to know how you chop/cut all of your food quickly without chopping any fingers off and cut it the way the recipe calls for. I've been trying for a couple of years now, but I just can't seem to cut food the way I want to aahhh.... PLEASE HELP!!!! I'm a newlywed that wants to feed her husband that does so much for me!!!! Thanks so much Rachael!!!! Love your show!
RACHAEL: I've had tons of practice chopping food. But don't be fooled, I cut myself all the time -- that's why I always keep band-aids in the kitchen. A lot of cooking schools offer lessons in knife techniques; check at your local cooking school or even a restaurant or catering business to see if they offer classes.

Hannah from Hodgenville, KY: Hey Rachael. I love your show, and you've really inspired me to get in the kitchen and get cooking. The problem I'm having is that getting started costs a lot of money. There are so many utensils and gadgets I don't have. What do I really need, and what can I do without until I can afford more?
RACHAEL: I always feel you need three things in your kitchen to start: A good sharp knife, a large cutting board and a deep pot. Don't buy pot sets, just buy what you're going to use. For example, if you make a lot of pasta, buy a pasta pot, if you’re always making eggs, buy a skillet.

Betty from San Bruno, CA: Can you freeze leftover basil?
RACHAEL: I don’t. I buy it when I need it. But I know a lot of people do, so I guess it is personal preference. I make things with it if I need to use it up.

Amy from Salem, SC: I am throwing a Luau Party for a friend’s birthday party. I do not know the first thing about cooking anything Hawaiian. I need some good food to serve at this party. It will mainly be adults with maybe 2 or 3 children. Rachel, can you please help me! I am desperate!!!
RACHAEL: Have fun with it (and next time go with a theme that you know and love)! Lots of fresh fruits, garnish cheese with macadamia nuts … anything grilled: Mahi-mahi, barbeque ribs and chicken. Grilled pineapple is also delicious. Garnish everything with orchids.

Bessie from Ontario, Canada: I have three boys and I want to introduce Brussels sprouts to them, but don’t want to scare them off by the bitterness their first time. Got any ideas?
RACHAEL: Braise them in stock and add honey or balsamic vinegar. It will reduce and be sweet and tasty. Or throw cheese sauce over them. Kids eat anything with cheese sauce on them!

Joyce from Edison, NJ: How long is the shelf life for spices?
RACHAEL: Store in a cool dry place and they should stay good for up to one year. Mark the date on a post-it and keep it inside the cabinet if you think you may forget when to refresh them.

Amy from Ithaca, NY: Hey Rachael, Do you have any plans to make up a cookbook of your bottom of the jar recipes? I try to follow all of them from your show, but I think it would be cool to have them in one book. What do you think?
RACHAEL: I am actually going to include them in the next book!

Marykay from Saginaw, MI: I see some of your recipes call for arugala, but I can't seem to find it in any of our local stores. Could you please tell me a substitute for it? Thanks and I love your shows -- keep up the good work!
RACHAEL: Watercress is a great substitute for arugala.

Jennifer from Halifax, Canada: I want to make the Mediterranean Feta Dip and the Grilled Veggies Couscous and the Shawarma Chicken for a big family dinner. The family loves wine with dinner so I was wondering what wine would you recommend to go with this wonderful menu? Thanks Rach!
RACHAEL: That is a tasty menu! I like Nero D’AVROLA, a light and spicy Sicilian red. Also there are many fine Greek wines; you need to go to a large wine shop and ask for assistance. I serve Mediterranean foods in the summer with Nero D’Avrola.

Janiece from N. Charleston, S.C.: I have a question about cloves of garlic. How do you keep it fresh? I bought some and in a few days it was sprouting and getting dried. I heard put it in the freezer, is that right?
RACHAEL: No, it just makes mushy garlic. Sometimes you just buy a bum piece of garlic. Peel it away in the store and make sure there are no spots or discoloration. Keep in a cool place, away from direct sunlight.

Toni from Cedar Rapids, IA: I always wondered if there was any food that you don't like. I know mayonnaise, anything else?
RACHAEL: Not really. Everything else I can tolerate, but I’m not a huge fan of raw clams.

Erin from Pilot Grove, MO: I am entering in a Junior Beef Grill-off and we have this great recipe for Teriyaki Sirloin to be made on the grill. I was wondering if you had any great ideas for side dishes that could be made on the grill. I was thinking something with zucchini and other vegetables. Let me know what you think!
RACHAEL: How about trying something like grilled corn on the cob and then put ginger chive butter on it; let the butter melt over it. Good luck!

Cheryl from Lancaster, CA: What’s your rule of thumb for when to use vegetable oil vs. EVOO? When should I not use EVOO?
RACHAEL: If you’re making stir-fry, you need a vegetable or canola because the oil has to withstand a high cooking temp. As for EVOO, most grocery store grades are fine for cooking or dressing salads.

Janice from Newport, NY: Is there a rule of thumb for using certain spices with certain meats, fish and pastas? How do you know when to use what spices?
RACHAEL: No, there isn’t a rule of thumb. It’s like how they say you can’t have red wine with fish or white wine with beef … bull! Season anything you want with whatever you like.

Doris from Grampian, PA: Where I live, mushrooms already come prepackaged in cartons and we can’t pick them out by hand as you suggest doing; so how can you tell if they’re good? And how long do they last?
RACHAEL: They shouldn’t have any discolored spots on them or look slimy (which indicates that they are past due).

Cheryl from Andover, MA: Hi Rachael, growing up in an Italian home we always ate pasta. My mother insists that you have to fill the pot with cold water then bring it to a boil. Does it really matter if you start with cold water or hot tap water? You're going to bring it to a boil anyway.
RACHAEL: Sometimes you can get sediment from hot water because its coming from a heating tank somewhere. PS. If your mother told you to use cold water, then listen to your mother!

Nicolaas from West Valley City, UT: I'm ready to propose to my girlfriend. I want to make her something special that she will never forget. What would be your suggestion for a special proposal homemade dinner?
RACHAEL: Vodka Cream Pasta Sauce. I made it for Oprah on her show. Or you can make individual beef Wellingtons. It is a great fake-out fancy dish.

Seija from Las Vegas, NV: I have a question. What is the difference between shortening, butter and margarine? If the recipe calls for shortening could you use butter or margarine instead?
RACHAEL: I don’t bake so I don’t know. I just cook with EVOO!

Betsy from Kingwood, TX: I need an answer to a cooking question. I love fried zucchini, but when we tried to make it (we made a beer batter) it got all messy and we ended up with more batter than zucchini because it wouldn’t stick. How do you get the batter to stick to the zucchini?
RACHAEL: Try dipping it in flour, then egg, then the breading.

Lisa from Philadelphia, PA: What is your favorite kind of salad?
RACHAEL: Beans and Greens!

Annie from Los Angeles, CA: Rachael, I have been dying to make Paninis, but I don't have a Panini press. Do you know a way to make Paninis come out looking and tasting authentic without being made in an actual press?
RACHAEL: Take a brick and cover it with tin foil. In a dry hot skillet, heat it up and use the foil-covered brick as a Panini press!

Michelle from Newark, NJ: Well first of all I would like to say hello Rachael! I love your show and watch it everyday, I never miss it! My question for you is: What is your favorite morning recipe? I would like to know this because I want to make my mom a great morning breakfast that has been approved by the greatest chef in the world ... YOU!
RACHAEL: Coffee! French toast with sliced almonds. When you prepare the French toast, add almond extract to the batter. Then, after you coat the bread with batter, dip the piece into slivered almonds. Serve with berries and syrup.

Danielle from Sterling, VA: Rachael, I’m trying a new beef fajita recipe, but the recipe I found doesn't say how to season it. I have a beef sirloin steak, peppers and onions – what else can I use to season it?
RACHAEL: Rub the meat with grilled seasoning such as Montreal streak seasoning and mix it with ground cumin, coriander, fresh chopped thyme or oregano. Then, rub that all into the meat. When the meat comes off the grill, squeeze lime juice over it.

Natasha from Maryville, TN: Rachael, first of all, BRAVO that you actually answer the questions that are sent to you! My question is: How do you keep the breading on baked chicken (or pork chops) from getting soggy in the oven? I have tried a broiler pan and it still gets soggy. Have any suggestions for me?
RACHAEL: Thanks Natasha! First, I dip the chicken in flour, then egg and then the breading. Make sure the oven is very, very hot, and I just put the meat right on a cookie sheet. You might be cooking the meat at too low a temperature -- try bumping it up a little bit.

Phyllis from Woodlandhill, CA: How many times a week do you shop for groceries and do you plan a weekly menu?
RACHAEL: Depends, if I am in the country I go once every few days and plan a couple of day's worth of meals at a time. If we are in the city, then I go shopping everyday. I never plan for a week; I like to go by what I am in the mood for or what looks good and is in season.

Sky from Queen Creek, AZ: Hi Rachael, I know you can never have too much garlic in a dish, but what if you really do add too much? Is there a way to tone it down?
RACHAEL: I don’t think you can add too much, you can burn garlic and make a bitter taste, but nothing can fix too much garlic, you just have to start over.

Rina from Alvarado, MN: Rachel, Please tell me a simple way to tenderized steak meat. I buy whatever cut of meat is on sale and I just would like it tender.
RACHAEL: Marinate it –let meat set a couple of hours. The marinade will break down the meat.

Angela from Santa Barbara, CA: Hi Rachael, Can you please give me any tips on picking out a sweet and juicy watermelon?
RACHAEL: If you’re paranoid like me, it’s better to buy one that’s already cut. It’s harder to go wrong when you can see what’s you’re getting.

Sandy from Cape Cod, MA: When you make coffee at home, do you buy the beans already ground or do you have your own grinder and grind them right before brewing?
RACHAEL: My coffee stinks. You’d have to ask my husband.

Anne from Richland, GA: I have been cooking for quite a few years and very seldom use a recipe as it's written -- I "eyeball" everything. But this causes a problem when my children want a copy of my recipes. In the interest of passing down my cooking creations, how do I go about writing a recipe? Do you have to do it over and over, writing as you go until you get it right?
RACHAEL: Every book I have ever written I write the recipes in freehand equivalent, just exactly as when I cook them. If you use a palmfull of something, then write that. If it’s a half of a palmfull, say it. What’s great about writing the freehand equivalent is that it will teach your children to become freestyle cooks and experiment -- just like their mom. Now how cool is that?

Karen from Davidson, NC: Rachael, do you have any ideas for quick and easy summer lunches? I don’t always want to turn on the oven or grill to cook and my family gets tired of salad and sandwiches after a while.
RACHAEL: I eat salad and sandwiches all summer long! But when I need a break, I always go for Gazpacho and grilled shrimp or chicken topped off with chili powder and lime juice -- it makes it taste just like salsa!

Amber from Quincy, MA: Hey Rach, I've recently been introduced to mangos, and I'm in love with them, but I'm not really sure how to get into the darn things. Any tips? Thanks!
RACHAEL: Leave the skin on. There is a seam on the skin, follow that seam with your knife and cut around the pit –- so you have 2 halves of the mango. Cut the flesh off the pit, then score the mango flesh that is still sitting on the skin, with a paring knife, making a tic tac toe board. Push the skin in and cut away the flesh or scrape it off from the skin.

Nancy from Castroville, TX: How come you put salt in a dish instead of using a shaker? It's a silly question, I know, but I am curious.
RACHAEL: I use coarse salt and it doesn't fit in a shaker. It's a lot easier to get a lot of salt if you can just grab at it! Otherwise I'd be shaking all day!

Tracy from Shasta Lake, CA: I just want to know what Rachael thinks about rinsing pasta. Some say you should, some say you shouldn't. If you should, why? If you shouldn't, why not?
RACHAEL: Why rinse off the starch? Drain the pasta and throw it in the sauce. It'll be nice and starchy. YUM-O!

Patricia from Brooklyn, NY: I like to buy meat and keep it in the freezer (not too much) to have it for days I just don't want to shop. When I try to defrost say chicken cutlets in the microwave, half of them get cooked and the rest are still frozen. Any suggestions? What is the best way to defrost meat?
RACHAEL: I defrost mine in the fridge. If I need a quick thaw, I throw it in the microwave or run it under cold water.

A ton of viewers from all across the country: What's the difference between stock and broth?
RACHAEL: Stock is deeper in flavor and color. Most of the time you can use either and it'll be just fine!

Don from Findlay, OH: I can't boil fettucini noodles without them sticking together. Rachael, can you please help me?
RACHAEL: When you put the fettucini in, stir vigorously for the first few minutes of cooking. Use tongs and keep pulling at the pasta until the pasta gets soft.

Deirdre from Northfield, MA: When boiling water, does using a lid make it go faster?
RACHAEL: Sure, it will make it come up faster with a lid on it because it traps the heat. But remember to take the lid off when you put your ingredients in, so it doesn't overflow.

Tanya from Fort Wayne, IN: I just love pasta (like you), but how in the world do I figure out the correct serving size of pasta to make?
RACHAEL: Generally, you can feed four people with a pound of pasta. If it's John and me, it's two people per pound! The box says six people, but I don't know who they're feeding!

Doris from North Adams, MA: Neither my husband nor I use sugar much, but when I do go to use it, it's as hard as a rock! I heard that for brown sugar you can put a piece of bread in with it to soften it, but that doesn't work for white sugar. Can you help me, Rachael?
RACHAEL: I put brown sugar in the microwave, but I haven't tried it with white sugar. Let me know if it works!

Beverly from Lantana, TX: Rachael, we had a cookout at my house yesterday for about 45 people. We had grilled burgers and I made the patties. I have about 15 left over cooked patties. Is there a way I can use them in new recipes so that that money doesn't go down the disposal? Thanks, Rach.
RACHAEL: Sure you can make meat sauce, break it up and make chili or make a beef veggie soup!

Eileen Belisle from Oakhurst, NJ: Is there much difference between using shallots and onions?
RACHAEL: Not much. Shallots give a milder flavor.

Judi from Greeleyville, SC: Could you tell me what I can use as a substitute for wine? I'd love to use some wine in my cooking but neither my husband nor I are wine drinkers. It would become vinegar before I could use a whole bottle. We both LOVE all your TV shows.
RACHAEL: There are plenty of inexpensive bottles of wine, for fridge – otherwise you can put in a touch of vinegar to cook off, or chicken stock if you don’t want an acidic flavor.

Tracy from Owensville, OH: What kind of side dishes would you have with chicken wings?
RACHAEL: I don’t prepare chicken wings at home, but if I did, I’d do olive oil and vinegar slaw salad with crumbled blue cheese.

Debra from Tamarac, FL: My husband and I are having a running feud. Do you use a fork to flip your meat when you grill?
RACHAEL: I try not to pierce the meat until the meat is cooked. I use tongs.

Lisa from Plano, TX: In a recent magazine interview, you mentioned a wine that you served at your wedding. You said it’s a ‘life-changing wine.” Can you tell me the name of it?
RACHAEL: Rosso di Montalcino and Brunello. Montalcino is the town where I got married. Rosso is less expensive than Brunello, which is the mac daddy of Tuscan wine!

Pamela from Cumberland, RI: I don’t like Worcestershire sauce and am looking for a good substitution. Even using a teaspoon in a recipe ruins it for me – please help!
RACHAEL: Just omit it. There is no substitute for this because it is made up of so many ingredients.

Peggy from Raleigh, NC: Do you wash vegetables and/or meat before you cut up to cook?
RACHAEL: Whole chickens and turkey, I wash and pat dry. I rinse fish and always wash veggies. But I don’t wash meat.

Jennifer from Wheaton, IL and Marcie from Broomall, PA: Rachael, where do you store balsamic vinegar? How about your veggies and herbs?
RACHAEL: I store balsamic in a cold, dry place, but not in the refrigerator. I put onion, garlic and potatoes in the pantry. Tomatoes stay on the counter. And fresh herbs always go in the fridge. I wash them, and then put them in a Ziploc with a paper towel to keep the moisture away.

Lindsay from Orlando, FL: I went to a culinary technical school for a year, but it wasn't for me. I figured out that I just like to cook at home; I don't want to be under pressure while cooking. So I cook a lot, but my problem is messing up the kitchen. I mess up every pot, pan and utensil that I own -- it's like a hurricane went through the kitchen! Do you have any tips on how I can just stick to a couple things that I need?
RACHAEL: Clean out your cupboards. I have very few pots -- I have a pasta pot, a deep skillet and a couple of frying pans for eggs. Don't get trapped into buying sets. Think about what you like to cook and buy accordingly. You can definitely mix and match. If you are on a tight budget, buy one pot at a time.

Earlene from Trego, WI: I work at the local grocery store. I'm looking for some fun and easy demos to do. We have no stove, just a electric skillet, Microwave and pizza oven. We get in ruts in what to serve the public! Any clues???
RACHAEL: If you have a skillet you can make paninis, which are pressed sandwiches. In order to make the pressed sandwiches you can put the sandwich in one skillet and then press it with another skillet on top. You can make egg dishes, you can scramble any ingredient into an egg! You could pre-cook pasta somewhere else and then make the sauce in the skillet and toss it together in front of your patrons. You could make mini burgers using ground beef, chicken, turkey, veal, and fish, grind it up and make a burger. Fish cakes and cod cakes are great too.

Barbara from Beula, ND: What’s the difference between parmesan cheese and Parmigiano-Reggiano?
RACHAEL: Parmesan cheese is a domestic cheese that has a salty flavor and is only aged for ten months and pressed mechanically. Parmigiano-Reggiano is imported and aged longer (which is why it’s more costly to purchase). It has a fruity/nutty taste and a gritty texture and less salt than parmesan cheese.

Amy from Issaquah, WA: I am having a hamburger crisis. Lately, every time I make hamburgers they fall apart. I can bbq them or cook them in a pan and by the time I'm done they look like chunky sloppy Joe’s. I don't know if I am putting to many wet ingredients in or if I should be using a certain kind of beef. Any suggestions would be greatly appreciated.
RACHAEL: Use very lean beef. If you’re going to put anything in it such as peppers or onions, cut them into very small pieces.

Melissa from Oxnard, CA: Rachel, My daughter Caroline is a huge fan. She's 5 years old and would rather watch you than Disney or Nick. She does her own "cooking show" at home, usually breakfast. She's graduating from Kindergarten June 6. Could you send congratulations to her? She would truly treasure it. She's getting your kids cook book and your veggie cookbook for a graduation present...her choice!
RACHAEL: Congratulations Caroline and thank you for watching! Send me your favorite recipes from your at-home “cooking show” – I’m always on the lookout for new ideas. And if you like breakfast, check out my peanut butter and jelly French toast – it’s delish!

Holly from Jefferson, GA: Hi Rachael! I am a 27-year-old pregnant stay at home mom. I love to cook for my family, who are really good eaters, but I have one big problem, I HATE MAYO! My husband loves things like coleslaw and potato salad but I can't even stand the smell of that icky white stuff. What kind of mom does not make tuna salad? I also love seafood and would LOVE a recipe for crab cakes with no mayo. YUMMO! I know that you are not a fan of mayo and I love your food so I figured you were the one to ask about substitutions. Thanks for the helping this no mayo mama!
RACHAEL: Me too!! At home, I have never dressed coleslaw or salads with mayo. Instead, you can dress everything with lemon juice or vinegar and olive oil. For sweeter dressings, add honey. I also make a no-mayo potato salad and tuna salad.

Veronica from Oakley, CA: Well I just have one question. How is it that when Rachael is cutting any type of onion her eyes don’t water. I just cut one onion and my eyes are red as they can be.
RACHAEL: They do – absolutely! By the time we go to commercial break my makeup is black running down my face. Viewers send in tips how not to cry from onions – you can either freeze them or soak them – we even had one viewer who wore goggles while chopping onions -- but if you cry, people are going to want to do the dishes for you!

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