Questions & Answers

Q.   Must a cake recipe be changed to convert it to baking at high altitudes?

A. Since cake recipes are developed for use at altitudes under 3,000 feet, certain changes must be made to compsensate for the decrease in atmospheric pressure and the resulting greater expansion of gas in the batter. Mainly the quantities of baking powder, sugar and liquid are concerned. For altitudes of 5,000 feet decrease each teaspoon of baking powder by 1/8 to 1/4 tsp. Increase each cup of liquid 2-3 tablespoons.  At 7,000 feet each teaspoon of baking powder must be decreased 1/4 to 1/2 teaspoon, and each cup of sugar reduced 1-2 tablespoons. Each cup of liquid should be increased 3-4 tablespoons. In making very rich cakes at high altitudes it may be necessary to reduce the shortening 1-2 tablespoons.

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Q. What is accomplished for foods to be fried by dredging them with flour before coating them with egg and breadcrumbs?

A.  Such preliminary dredging is necessary when the food to be fried is very moist. Flour acts as a seal, keeping the food's juices contained and preventing the fat from soaking in. Without the protective dredging with flour, the food will steam. The egg and crumb coating will be dislodged, and the food will be soft and greasy, lacking the crunchy, crisp, brown crust which deep frying provides.

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Q.  How much spaghetti should be cooked to serve 4 people?

A.  If pasta is to be the main course, 4 ounces per person of the raw product will, when cooked, provide a generous serving. (Generally, 16 ounces uncooked pasta will cook up to equal 9 cups cooked pasta!) As a first course, half that quantity will be plenty. When the pasta is to provide merely main course accompaniment, 1 ounce per serving should be sufficient. Provide 1/2 cup of sauce for each main course serving, and relatively smaller amounts for the 2- and 1- ounch servings.

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Q.  How is clarified butter made? Does clarifying make it lower in calories?

A.  Simply melt butter in the top pan of a double boiler over boiling water. As soon as the butter meltsand white sediment settles at the bottom, pour off the clear liquid, which is the clarified butter, into a heat-proof container. Discard the sediment. Let the butter cool; store, tightly covered, in the refrigerator. It will keep up to three months. Use clarified butter for sauteing (it is slow to burn) and for fine baking. Calorically, clarified butter is exactly the same as the unclarified variety.

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Q.  Is a clove of garlic used whole, chopped or minced more pungent than one of the same size put through a garlic press?

A.  Never! Size for size the completely pressed clove is about 3 times as powerful. It is even stronger when pressed unpeeled.

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Q.  What is the Chinese seasoning known in English as Spice of Five Fragrances or simply as Five Spices?

A.  This seasoning blend is generally available where Oriental food items are sold. A passable substitute may be achieved by combining 1 tablespoon each of ground cinnamon and cloves with 1 teaspoon of pepper and 1/4 teaspoon each of ground anise seeds and fennel, or in proportionately larger quantities. Stored in a tightly covered jar, the blend sill keep almost indefinitely.

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Q. When is a liquid considered to be scalded?

A. Just a second or two before it boils. At scalding point, tiny beads begin to appear around the rim of the liquid. Scalding is indicated only for milk and cream.