Grand Opera House

Ask Chef Jeff

Chef Jeffrey Igel is the chair of the Culinary Arts & Hospitality Department at Fox Valley Technical College in Appleton. Here, “Chef Jeff” answers your cooking & cuisine queries and shares his recipes.

Grilled Greens

Q. I recently had a caesar salad at a local restaurant that used a wedge of grilled romaine lettuce. I loved the char on it and would love to recreate it at home. Any tips? — Missy, Menasha A. Well Missy, what a timely question for the middle of both the grilling and growing seasons. The first READ MORE

Broil, Grill or Barbecue

Q. What is the difference between broiling, grilling and barbecuing? — “Tex,” Little Chute A. This is a very frequent question among many of those who use a grill. Broiling by definition is “a dry-heat cooking method in which foods are cooked by heat radiating from a source located above the cooking surface.” The definition of READ MORE

Quick to Rise

Q. What makes a quick bread quick? — Oscar, Appleton A. Quick breads are what most people would consider dessert breads or muffins, and also can include such items as biscuits, cakes, brownies, scones, pancakes, cornbread and even cookies. Quick breads are typically made either into loaves or muffins that are leavened by either chemical leaveners READ MORE

Perfecting rice

Q. I’ve always had trouble making perfect rice. Can you help me? — Dale, Darboy A. Well Dale, the proper rice selection and the amount of liquid used when cooking the rice play a significant role to get the perfect rice we are looking for. Sometimes, we want a rice that is light and fluffy like READ MORE

Sneaky servings

Q. My kids don’t eat enough vegetables. Are there any kid-approved dishes that are easy to sneak in an extra serving — Ashley, Greenville A. Ashley, this question has been around since I was a kid (which has suddenly become a long time ago). I can remember seeing advertisements on television (although my mother never bought READ MORE

Stinky situation

Q. How do I get strong food smells off of my hands after cooking? Sometimes soap and water isn’t enough.  — Hannah, Kaukauna A. Hannah, this is a common question from many people that have shared this challenge. Many foods like onions, garlic, chives and fish have bold flavors and accompanying aromas that linger on the READ MORE

Salty situation

Q. I love teriyaki, but it always seems so salty. What can I do to cut back on the saltiness and still have it taste good? — Ann, Combined Locks A. Well Ann, the primary reason that teriyaki tastes salty is that the base ingredient in teriyaki sauce is soy sauce. Soy sauce gives us that READ MORE

Researching ribs {recipe}

Q. I love pork ribs. Can you explain the different types of ribs? — Cal from Calcutta A. I’m sure that there are many people who agree with you, Cal! And yes, there are several styles of ribs that come from a pig carcass. Most people are familiar with baby back ribs. Back ribs come from READ MORE

Getting salty {recipe}

Q. What is all the rage with these different salts on the market? —Slippery from Slippery Rock A. First, a little background on salt. Known chemically as sodium chloride, salt is the most common of all ingredients and its use in cooking dates back to the Stone Age. Salt is an essential nutrient to the human body; READ MORE

Smoke signals {recipe}

Q. “Sometimes there is a pink ring on smoked foods—what is this? —Pete, Potosi A. Well Pete, this phenomenon is known as a “smoke ring.” A smoke ring is a natural pink discoloration of the meat that is formed just under the surface of the meat. A smoke ring is caused during the smoking process READ MORE