EXPERT Advice
GOT A COOKING QUESTION? Ask Karen!
Our Assistant Food Editor Karen Scales answers your queries in each issue of Cooking for 2.
QWhen recipes call for old-fashioned oats or quick oats, I try to use the correct one. If you substitute one for the other, do any adjustments need to be made? -C.C.
Longmont, Colorado
AOld-fashioned and quick-cooking oats can be used interchangeably in baking, although old-fashioned oats may give your recipe more texture. If you're cooking oats on the stove, however, you must adjust the cooking time. Old-fashioned oats take about 15 minutes to cook, and quick-cooking oats are ready in about 5 minutes.
QHow long do products such as olive oil and specialty vinegars stay fresh, and how do I store them? I don't use vinegars like red wine vinegar, tarragon vinegar and rice vinegar that often and wonder when to replace them. -M.P., Houston, Texas
AWhen cooking for one or two, using up these ingredients can be a challenge since most recipes call for only a small amount. Follow these guidelines for using and storing them:
- For the longest shelf life, oil and vinegar should be stored in a dry place away from heat and light.
- For the best flavor, olive oil should be used
within 4 months. Unopened bottles of vinegar
can be stored for up to a year, but once
opened, they should be used within
6 months.
- Avoid throwing away oil and
vinegar by buying the smallest-
size bottle available. Mark the
date on the bottle when you
open it, so you'll know when
to replace it.
QSometimes I come across recipes that call for egg substitute. Can I still make the recipe with regular eggs? —M.M.
Charlotte, North Carolina
ARecipes sometimes call for egg substitute because of its nutritional benefits, but yes, you can use regular eggs instead. A 1/4 cup of egg substitute equals 1 large egg; 2 tablespoons of egg substitute is the same as 2 tablespoons of beaten egg.
Another advantage of using egg substitute, particularly in downsized recipes, is that you don’t have to crack a whole egg to use only a small amount of it. Use an open carton of egg substitute within 7 days.
QI often use recipes that yield two servings, but when I have company, I like to double or triple a recipe. Would there be a new baking temperature or time for the larger amount? —S.S., Berea, Ohio
AWhen increasing recipes, the baking temperature remains the same. But your baking time may increase depending on the item.
For individual pieces of meat such as chicken, steak and pork chops, the baking or cooking time should remain the same. It’s the size of each piece that determines baking time, not the amount.
For casseroles and other dishes made in baking pans, the baking time will probably increase because there is a larger volume of food and it will take longer for heat to reach the center.
Start by increasing the baking time on the original recipe by 5-10 minutes, then check it every 5 minutes. Use the same doneness test, such as “until golden brown” or “until heated through,” as the original recipe directs.
For items like cakes and breads, be sure to use a pan large enough for the increased volume and also follow the original doneness test.
QI’ve tried to halve or quarter recipes without good results. Any suggestions? I’d love to make smaller yields of my favorite recipes. —B.P., Lincolnville, Maine
AYes, it’s possible to cut down most recipes. However, some are easier to do or more appropriate than others, based on the original ingredients and amounts.
In Cooking for 2, we often cut recipes down. To make it easier to accomplish this task yourself, check out our handy reference chart.
QI’m interested in how you calculate the nutritional analysis on Cooking for 2 recipes. When an ingredient is optional, such as the rice in Spicy Peanut Pork on page 47 of the Spring issue, is it included in the nutritional analysis? If not, shouldn’t that be noted? — L.B.
Rapid City, South Dakota
AThat’s a good question, especially for people who watch their diets and closely follow the nutritional analysis. In all Cooking for 2 recipes, optional ingredients are not included in the analysis. In the future, we will try to note that information. Thanks for helping us make Cooking for 2 even more useful to readers!
Q I love using freshly grated citrus peel in recipes, but fresh fruit is often expensive. Would the dried peel in jars provide the same flavor as fresh…or is there another substitute? —A.B., Cary, North Carolina
AI haven’t used the dried peel you mention, but I think it’s worth trying. The manufacturer says the dried peel may be substituted for equal amounts of fresh peel in most recipes. Look for dried orange and lemon peel in the spice section of your grocery store.
Other substitutes for citrus peel are lemon or orange extracts. If your recipe calls for 1 teaspoon grated orange or lemon peel, substitute 1/2 teaspoon extract. Add the extract with the rest of the liquid ingredients in the recipe. Using extract will give your recipe citrus flavor, but you won’t have the small pieces of peel that can add texture and interest.
Keep in mind that when fresh citrus is on sale, it’s a great opportunity to stock up on fresh peel and freeze it. Place the grated peel in a heavy-duty resealable plastic bag or freezer container, label it and freeze for up to 6 months. You can use the peel straight from the freezer without thawing.
If you’re going to peel an orange for eating or have to squeeze a lemon or lime for the juice, remember to grate and save the peel first.