Frequently Asked Questions 1
from Italian Traditional Food

Frequently asked questions ( FAQ ) page 1
for Italian Traditional Food

Welcome to the Italian Traditional Food frequently asked questions page 1. Listed below is a selection of frequently asked questions raised by site visitors. Feel free to click on any question of interest in order to obtain the answer. Also visit the Articles, Articles 2, Articles 3, Articles 4, Articles 5, Articles 6, Articles 7, Cookbooks, Cookbooks 2, Cookbooks 3, Glossary, Glossary 2, Glossary 3, Glossary A-E, Glossary F-N, Glossary O-Z, Links, About Me, Italian Pantry Ingredients, FAQ 2, FAQ 3, Oven Temperatures, Measurement Converter, Cooking Tips, and Recipes pages.

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Frequently Asked Questions:

1. Q: How can I stop apples from turning brown during preparation?
   
   
   1. A: There are two ways of preventing apples turning brown. You can either peel them into salted water, in which case they should be rinsed before using but this tends to remove the flavour, or preferably you can sprinkle them with lemon juice when sliced. Lemon juice may also be used to prevent other fruit, eg. bananas and peaches, from discolouring.
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2. Q: How can I stop melted chocolate from going dull and whitish when it dries?
   
   
   1. A: Chocolate should be melted over very low heat and should not be allowed to get more than lukewarm - otherwise it takes on a whitish tinge when it dries, and loses its gloss. Putting it in the refrigerator to set will also make it dull. To melt chocolate successfully, grate it or cut it into small pieces and put it on a plate over a pan of warm water. When the chocolate starts to melt, work it well with a palette knife. This will ensure that it stays glossy when it dries.
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3. Q: What is "shortening" exactly?
   
   
   1. A: Shortening is a fat which, when worked into flour, gives a "short" crisp quality to cakes and pastry. Fats with least liquid, such as lard, contain most shortening power.
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4. Q: How much garlic salt is equivalent to one clove of garlic?
   
   
   1. A: If you use a large pinch of garlic salt as a rough equivalent of one clove of garlic, this should be sufficient to give the subtle flavour which is all that is required. But, as with all flavourings, so much depends on individual taste.
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5. Q: Which bouillon cube should I use?
   
   
   1. A: When a delicately flavoured stock is called for, eg. for veal, chicken, rabbit and vegetable dishes, use chicken bouillon cubes. When a dish is full of flavour and a rich brown colour, you should use beef cubes.
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6. Q: Can I use dried herbs and in what quantity?
   
   
   1. A: Dried herbs can be used instead of fresh herbs. Use half the quantity of dried herbs to the amount of fresh ones stated in the recipe. For example, a very small pinch of dried thyme is equivalent to two sprigs of fresh.
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7. Q: Why does peeling and chopping onions make the eyes water?
   
   
   1. A: It is the oil in the onion that causes the eyes to water. You can stop it to a great extent by making sure that, when you peel the onion, you take out the fine film of skin which lies between the onion skin and the onion flesh as this contains the oil. Another tip is to peel onions under cold water.
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8. Q: Does it make any difference to a dish if a cheap wine is used?
   
   
   1. A: Since the alchohol evaporates in cooking and only the taste of the wine is left, it is advisable not to use a really cheap and unpalatable wine.
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