Frequently Asked Questions 3
from Italian Traditional Food

Frequently asked questions ( FAQ ) page 3
for Italian Traditional Food

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

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Frequently Asked Questions:

1. Q: Is it possible to replace "suet" with another fat?
   
   
   1. A: It is quite possible to use margarine instead of suet, using the same proportions.
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2. Q: When fresh double cream is not available, can canned or bottled cream be used?
   
   
   1. A: Canned or bottled cream can be used in many dessert recipes as a substitute for fresh cream. It whips quite well, but of course there is a difference in the taste.
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3. Q: Is it possible to grow garlic in the garden?
   
   
   1. A: If you have a light, sandy soil, you should be able to grow your own garlic. Plant the cloves in March or April, about 8 inches apart and 2 inches deep.
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4. Q: What is "Ugli" fruit?
   
   
   1. A: Uglis come from a tree grown in East India and parts of the Caribbean. The flesh combines the flavours of orange, tangerine and grapefruit. It is very nice eaten for desserts and when used in fruit salads.
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5. Q: How can I store meringues?
   
   
   1. A: Obviously meringues are better eaten as fresh as possible, but you should be able to keep them for a few days if you store them in a really airtight tin. Meringues absorb moisture very easily and this causes them to disintergrate. If this does happen, fold the pieces into some whipped cream, and serve with fresh fruit for a dessert.
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6. Q: Why is the bottom of my flan pastry wet and soggy?
   
   
   1. A: While preparing your flan, put a baking sheet in the pre-set oven and let it become thoroughly hot. Then put a second baking sheet with the flan on top of the hot baking sheet already in the oven. This will give additional heat from below, ensuring that the pastry is well cooked and crisp underneath.
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7. Q: Why are my sponge cakes damp when stored?
   
   
   1. A: Sponge cakes, unlike fruit cakes really are much better if eaten within a day or two of baking. You must allow the cake to become completely cold before storing. Otherwise, condensation will make it damp, particularly if you wrap it in foil or greaseproof paper in the tin. Wetness can also occur if you use oil, rather than butter, or if you use whipped cream filling which soaks in.
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8. Q: Can I cook duck eggs for my young children?
   
   
   1. A: You can substitute duck eggs for hen eggs in recipes for cakes, sponges and batters. I wouldn't poach or boil them for the children though, as they really are too rich.
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9. Q: How can I stop a skin forming on top of my onion soup when I add fresh cream?
   
   
   1. A: Try whipping double cream very lightly and then adding a spoonful of this to each helping. This should stop a skin from forming.
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10. Q: Is there a substitute for vinegar as I am allergic to it?
    
    
    1. A: Lemon juice may be substituted very successfully in most recipes, but do be careful to add it sparingly and taste, adding more as required.
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