EXPERT Advice
GOT A COOKING QUESTION? Ask Karen!
Our Food Editor Karen Scales answers your queries in each issue of Cooking for 2.
Q:When a recipe calls for 1/4 cup of shredded cheese, how do you properly measure it, taking into account the fluffiness of the cheese shreds?
—Annemarie Stalsworth, Manassas, Virginia
A:When measuring shredded cheese, gently pack it into the measuring cup. If you have a kitchen scale, another way to measure the 1/4 cup of shredded cheese is to weigh out 1 ounce (2 ounces of shredded cheese equals 1/2 cup, 4 ounces is 1 cup and 8 ounces equals 2 cups).
Q:How do I differentiate between small, medium and large potatoes so I use the same size that you do in recipes?
—Sharon Schroeder, Warrens, Wisconsin
A:When testing recipes in our Test Kitchen, we use this guideline: A medium russet potato is about 5 ounces, a medium red potato is about 4 ounces and small new potatoes are 1-1/2 to 2 ounces each. Baking potatoes tend to be larger, so a medium size can be about 7 ounces.
Q:I have heard that soaking salmon in milk for 20 minutes before cooking will reduce the “fishy” taste. Does this work?
—Gwen Parkin, West Jordan, Utah
A:The fishy taste has more to do with quality. Good quality, refrigerated salmon does not have a heavy, fishy odor. You might also want to ask the butcher if the salmon is farm-raised or wild-caught. You may find that farm-raised salmon has a stronger flavor because of its diet and the environment in which it was raised. Wild salmon has a rich, non-fishy flavor.
Always buy fish, refrigerated or frozen, that smells and looks good and feels firm. Fillets and steaks should have a fresh-cut appearance with no discoloration or browning around the edges. Prepackaged fish should be tightly wrapped with no air space between the fish and wrapping, and no liquid in the package. Store the fish in the coolest part of the refrigerator for not more than 2 days. Frozen fish should be thawed in the refrigerator.
If you purchase a good quality product and store it properly, you shouldn’t need to soak the salmon in milk.
Q:When I buy cilantro, it comes in a much bigger bunch than I can use at one time. Is it okay to freeze what I don’t use?
—Lynda Verhelst, Sheboygan, Wisconsin
A:I’m with you! It’s a shame to see a lovely bunch of fresh cilantro go to waste. For optimum freshness, when you bring it home from the store, place the bunch, stem side down, in a glass with an inch or so of water. Cover with a plastic bag, secure with a rubber band and store in the fridge. The cilantro should stay fresh for up to 1 week if you change the water daily.
After a week, I recommend freezing rather than drying cilantro so it will retain more of its distinctive flavor. Here are two ways to freeze the leftovers:
- • Wash and drain whole sprigs, then pat dry with paper towels. Place a few sprigs at a time into small plastic freezer bags and freeze.
- • Or chop cilantro and freeze in ice cube trays. Place a tablespoon in each section, cover with water and freeze. You can easily add just the right amount to your favorite recipe.
Frozen cilantro is best used in cooked dishes, not salads or salsas.
Q:When uncooked shrimp is listed as an ingredient, does it affect the recipe if I substitute shrimp that was purchased already cooked?
—Robert DeBishop, Southington, Connecticut
A:Generally speaking, pre-cooked shrimp could be used in place of uncooked shrimp. Not knowing your recipe, however, I would recommend that you thaw the cooked shrimp, then add it at the end of the recipe’s cooking time and heat through. This will avoid overcooking, which could cause the shrimp to become tough. I don’t recommend using frozen shrimp without thawing it because the other ingredients might become overcooked before the shrimp is heated through.