EXPERT Advice
GOT A COOKING QUESTION? Ask Karen!
Our Food Editor Karen Scales answers your queries in each issue of Cooking for 2.
Q:I have a severe allergy to lemons and limes. Is there anything I can substitute in recipes? —Caroline Stapert, Casper, Wyoming
A:As long as you aren’t allergic to all citrus fruits, try substituting the pulp or peel of lemons or limes with another citrus fruit like an orange or grapefruit. The flavor will be slightly different in your recipe but still acceptable.
Q:I received a beautiful 7-quart slow cooker as a gift, but I usually only cook for my husband and me. Can I still use this cooker for recipes that only serve 2 to 3? —Diane Ford, St. Charles, Missouri
A:As much as you love your new slow cooker, you’ll need to save it for the times you entertain and serve more people. For ingredients to be properly cooked, slow cookers should be no less than half full and no more than two-thirds full. Vegetables cook slower than meat in a slow cooker, so the veggies should be put in first, at the bottom and around the sides of the appliance. Then add meat and a liquid such as broth, water or a sauce. Keep the lid in place, removing only to stir the food or check for doneness.
We prepare Cooking for 2 recipes that call for a slow cooker in the Taste of Home 1-1/2-Quart Slow Cooker.
Q:I often buy a larger package of meat like ground beef and then freeze it in smaller portions. If I’m making hamburger patties, is it OK to mix in herbs and spices before freezing them? —Susan Worrell, Cary, North Carolina
A:It can be economical and convenient to divide and freeze packages of meat. I do the same thing at home. It is just fine to stir in your favorite herbs and spices before forming your hamburger patties and freezing them. The quality and flavor will not be affected, but just be careful not to handle the meat too much, which could alter the tenderness of the cooked patties.
Q:A recipe I made recently called for Chinese five-spice powder. What is it and can anything be substituted? —Phyllis Tremper, Morehead, Kentucky
A:Five-spice powder is a convenient seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking—sweet, sour, bitter, savory and salty. Other non-Chinese recipes may use it for these same reasons.
To make your own five-spice powder, combine equal parts of black (or Szechuan) pepper, ground star anise (or anise seed), ground cinnamon, ground cloves and ground fennel.
Q:Is there a substitute for baking powder if you’ve run out and need some? —Jeanne Bakelar, Phoenix, Arizona
A:When in a bind, cream of tartar and baking soda can come to the rescue. For each teaspoon of baking powder in a recipe, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.
Q:If a recipe calls for self-rising flour and I don’t have any on hand, what can I add to all-purpose flour instead? —Doris Pokey, Decatur, Illinois
A:For people who don’t use self-rising flour often, here’s a handy alternative: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Q:Do you need to make adjustments when substituting whole wheat flour for all-purpose flour? I tried using whole wheat flour in a pie crust and ended up with a mixture like concrete. —Leona Gaspar, Albuquerque, New Mexico
A:Substituting whole wheat flour for all-purpose flour is an easy way to sneak extra fiber into your diet. For best results, it is recommended that equal amounts of whole wheat flour and all-purpose flour be used. Baked goods made with whole wheat flour will be heavier and have a courser texture. Adding some all-purpose flour improves the texture while still giving you the health benefits of whole wheat.