Frequently Asked Questions 2
from Italian Traditional Food

Frequently asked questions ( FAQ ) page 2
for Italian Traditional Food

Welcome to the Italian Traditional Food frequently asked questions page 2. Listed below is a selection of frequently asked questions raised by site visitors. 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, Italian Pantry Ingredients, About Me, FAQ, FAQ 3, Oven Temperatures, Measurement Converter, Cooking Tips, and Recipes pages.

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Frequently Asked Questions:

1. Q: Why does my electric mixer make my egg whites soft and runny?
   
   
   1. A: Make sure that your bowl and beaters are dry. Any trace of water will stop the egg whites from whisking into peaks. Otherwise, I would use your electric mixer for starting off your meringues and taking the hard work out of whisking, but when the egg whites just reach the foamy stage, finish off by hand, using a balloon whisk.
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2. Q: How can you prevent cooked rice from sticking while it is drying?
   
   
   1. A: Firstly, take care not to overcook the rice -12 minutes is the correct time for boiling it. When cooked, rinse it well with hot water, and drain well in a colander. Then tip it into a large, flat well-buttered dish and put it to dry in a moderate oven (175C or Gas Mark 4) for 30 minutes, turning with a fork from time to time.
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3. Q: Is there a simple way of converting oven temperatures?
   
   
   1. A: Here is a print of an oven temperature Conversion table that I found in an old cookery book. I refer to it all the time because it is so easy to understand.
      
      
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4. Q: Why does the crust leave the loaf when I bake bread?
   
   
   1. A: The reason why the crust leaves the loaf is because the mixture has been over-risen, and the texture has become too open.
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5. Q: Why can't I get my yoghourt to set?
   
   
   1. A: The reason why you are not getting a proper "set", is because you are bringing the milk almost to boiling point instead of heating it to just over blood heat before adding your culture. The making of yoghourt calls for constant, gentle heat - boiling will ruin it.
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6. Q: Which flour should I use in a recipe?
   
   
   1. A: Some recipes stipulate the use of plain flour, others state self-raising flour and in some it just states "flour". If a recipe requires self-raising flour then it should stipulate it. If the word "flour" is used then it usually refers to plain flour. Hope that this has clarified the situation for you.
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7. Q: Why can't I whip double cream to the thickness for piping?
   
   
   1. A: When piping double cream make sure the cream is at refrigerator temperature; if left in a warm kitchen for only a short time, it's difficult to whip. You can always stand the bowl of cream in a larger one containing water and some ice cubes. Then beat the cream until it thickens.
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8. Q: What is the difference between Gruyere and Emmenthal cheese?
   
   
   1. A: A simple way to tell them apart is that Swiss Emmenthal has large holes and Swiss Gruyere has very small holes. The flavour is very similar, but Gruyere is more piquant.
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9. Q: Is there a suitable substitute for gelatine as I am a vegetarian?
   
   
   1. A: There is a setting agent called agar-agar which is made from seaweed and can be used in place of gelatine.
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