Q. Is using a whetstone better than an electric knife sharpener? Any tips for using one?– Mike, Neenah A. The use of a whetstone (also called an oil stone or a sharpening stone) has been around for thousands of years for sharpening all kinds of steel tools, blades and knives. Whetstones consist of natural stone READ MORE
Q. If a recipe calls for fresh herbs, can I substitute dried? What is the proper conversion? For example, if a recipe calls for a sprig of fresh rosemary or a ¼ cup of fresh basil, how much of the dried herbs should I use? – Don, Menasha A. The quick answer to your question READ MORE
Q. I would like to improve my knife skills. Are there any online resources I could use or general tips to making more chef-like cuts? – Emily, Greenville A. I did an internet search by keying in “knife skills” and was bombarded with both websites and videos on the subject so yes, there are many READ MORE
Q. Minus salt, pepper, oil and butter, what are your top five ingredients to keep in the kitchen? – Jerome, Appleton A. I have considered several different angles to answer this question and have chosen to respond from one of versatility. To that end, here are my top five ingredients to keep on hand (in READ MORE
Q. When I worked in restaurants as a server, busy chefs were said to be “in the weeds.” What other chef slang might civilians not be familiar with? – Robert, Appleton A. Most vocations have their own unique jargon that is common to their industry, but may not necessarily be understood by the public. The READ MORE
I’d love to start baking my own bread, but the whole kneading process seems intimidating. Do you have any bread-making tips for me? – Lex, Appleton The secret to great bread is the texture, which is developed through both leavening and structure. In bread baking, yeast is the primary leavening agent used and works by READ MORE
Q. Now that I’m working from home, I’m looking for some easy weekday lunch ideas. Ideally they would be things I can make the night before and to help streamline the next day. Any ideas? – Peter, Kaukauna A. As a recent empty-nester still trying to adjust to cooking for two, my knee-jerk response is READ MORE
Q. Is there a faster way to soften dried beans other than just soaking them overnight? – Martha, Kaukauna A. Soaking beans overnight to soften them is recommended, but it is not required. Soaking beans softens the starches in the beans which allow them to cook more quickly, but if beans are not pre-soaked it READ MORE
Q. I see so many different types of flours on the market – rice flour, coconut flour, tapioca flour, oat flour. What are the differences and are they interchangeable? –Clark, Menasha A. The many different types of flours on the market seem to be a directly proportionate response to the increased demand by consumers to READ MORE
Q. I received a meat smoker as a gift and would love to use it, but am not sure where to start. What do you recommend? – Lois, Little Chute A. The desired outcome of smoke cooking is a product that is both flavorful and tender. Great flavor starts with buying a high quality piece READ MORE
