“My family loves Friday Fish Frys at home. We’re looking for a new recipe for breading and seasoning. What’s your favorite? —Charlie, Hortonville A. Friday Fish Frys, whether in our favorite restaurants and taverns or at home, are a Wisconsin staple. The debate usually involves the preference of breaded or battered fish. Both can be READ MORE
Q. I’ve tried to make hollandaise sauce and it was a disaster! What are your tips for making it silky smooth? —Elowen, Greenville A. Hollandaise is one of the five “mother sauces” by which all other sauces are derived. It is an “emulsified” sauce, which means there are two ingredients that are permanently combined that READ MORE
Q. When can you “skimp” on meat and use inexpensive cuts? For what recipes? —Lizzie, Omro A. Meat cuts can be broken down into two basic categories: tender cuts and less tender cuts. These categories are determined by where the cuts come from on the carcass of the animal. Muscles that move more are generally tougher READ MORE
Q. “Poaching an egg is still a mystery to me. Please help with easy steps.” —Andy, Appleton A. To properly poach an egg, start by preparing your poaching liquid. In a medium kettle, fill it about two inches deep with water and add a tablespoon of vinegar or lemon juice to it. The acid will READ MORE
Q. Is buying pre-shredded cheese culinary sacrilege? If so, is there any way to make grating cheese less of an arduous task? —Lance, Kaukauna A. In today’s world of convenience, I’m not sure I would include utilizing pre-shredded cheese in the same conversation as other topics I would consider to be “culinary sacrilege.” That said, READ MORE
Q. “I see so many different kinds of oils on the market like grapeseed, walnut and sesame oils. Do you like one kind of oil over the others, and when is the best time to use each?” —Joey, Grand Chute A. Oils can basically be categorized into two types: oils that are used for cooking READ MORE
Q. “Hummus aside, what can I do with chickpeas? My kids love them, but I want to change up the way I serve them.” —John, Kimberly A. Chickpeas, also known as garbanzo beans, are a staple of Middle Eastern cuisine and offer a host of health benefits. They are a member of the legume family READ MORE
Q. What is something you would seldom cook at home and why not? —Mitchell, Little Chute A. There are a number of foods that I very seldom cook at home. At the top of this list is fried foods. I have several reasons for this, including the fact that I do not own a deep READ MORE
Q. I’m trading in my gas grill for charcoal because I love the taste. Any tips for making the most of flame grilling to set myself up for success? —River, Fox Crossing A. I haven’t used my gas grill at home for at least two years for the same reason! Charcoal not only imparts a READ MORE
I want to attempt Beer Can Chicken on the grill, something I’ve never done. Do you have tips on how to do it and any rubs you would recommend? —Terilisha, Appleton Beer Can Chicken (previously called “Beer in the Rear” Chicken) has been around for many years and is relatively easy to prepare. To begin, READ MORE
