Q: Would you store saved grease/drippings in the refrigerator, or on a cabinet?  Would you put all types of grease in one container, or would you separate it into different containers?

A: I save duck fat.  I let it cool a bit, not cold and then strain it through a fine mesh strainer.  I place it in an air tight container and put it in the back of my refrigerator.  I like this method because it solidifies and can be scooped out easily avoiding any residue that may have collected on the bottom.  I would not mix different types of grease. 

It is safe to keep it at room temperature in a cool dry place, unrefrigerated, but you do run the risk of having it contaminated and turning rancid or worse, spilling.  What a mess when this happens. 

As with anything store and not completely used, ALWAYS use a very clean spoon to remove what you need.


Q: I have a very bad reaction to lemons and so many receipts call for lemons. I usually leave it out.  Do you any ideas for what I can use as a substitute for lemons?
 
A: I would recommend teaspoon for teaspoon, a good white wine vinegar such as Chardonnay, Pear or Champagne.  You could also substitute a good white wine such as Chardonnay or Sauvignon Blanc.  Lime juice can also be used, but I would use a bit less if you tolerate limes.  They seem to have a more pronounced flavor and can over-power quite easily.  Recipes frequently use lemon juice for brightness and for an acid balance to fats.

Q: I purchased some miso paste at the oriental market for a fabulous miso glazed salmon recipe but I have so much left over.  Can I freeze it?  How long will it last?  Any other suggestions for it's use?
 

A: I would keep it refrigerated in a closed container for up to 3 months.  It is fermented, so it stores refrigerated well.  Use it in miso soup too.  Make sure to use a very clean spoon each time you open the container and it will last for some time.


Q: Chef Dave, some recipes call for the use of a "parchment lid or cover", what does this mean and why is it useful? 

A: the parchment cover with a hole in the center is used instead of a traditional lid.  Using a traditional lid holds all the liquid in and encourages boiling instead of slow evaporation.  Boiling makes carrots for example, over-cooked and mushy. 

No lid will allow the liquid to escape/evaporate too quickly and the carrots for example would be done on the outside while the inside would be raw. 

Eight carrots, peeled and sliced 1/2 inch thick on the bias, when combined with a teaspoon of salt, tablespoon of sugar and 1 tablespoon of butter, using a parchment cover will allow the carrots to be tender, not mushy, fully cooked, not crunchy, lightly glazed and perfectly seasoned.  Use only enough water or stock to barely cover the bottom of the pan. 


Q: I use Sherry occasionally in cooking (usually a Tablespoon in Chicken Pot Pie, etc). I have not been able to find Sherry in a small bottle, nor do I like to drink it. How long will Sherry keep, and should I store it in the refrigerator?

A: I keep unopened Dry Sherry for years in a cool dark place.  Given it is a "fortified wine" it has a long shelf life.  Once opened, it begins to lose flavor and should be refrigerated to slow the degradation process.  I have kept it as long as 6 months to a year once opened using a vacuum pump system (I use the VacVin wine system that we sell) and kept it in the refrigerator.  As long as it is still good to drink, it is still good to cook with.


Q: Would you store saved grease/drippings in the refrigerator, or on a cabinet?  Would you put all types of grease in one container, or would you separate it into different containers?

A: I save duck fat.  I let it cool a bit, not cold and then strain it through a fine mesh strainer.  I place it in an air tight container and put it in the back of my refrigerator.  I like this method because it solidifies and can be scooped out easily avoiding any residue that may have collected on the bottom.  I would not mix different types of grease. 

It is safe to keep it at room temperature in a cool dry place, unrefrigerated, but you do run the risk of having it contaminated and turning rancid or worse, spilling.  What a mess when this happens. 

As with anything store and not completely used, ALWAYS use a very clean spoon to remove what you need.


Q: I have a very bad reaction to lemons and so many receipts call for lemons. I usually leave it out.  Do you any ideas for what I can use as a substitute for lemons?
 
A: I would recommend teaspoon for teaspoon, a good white wine vinegar such as Chardonnay, Pear or Champagne.  You could also substitute a good white wine such as Chardonnay or Sauvignon Blanc.  Lime juice can also be used, but I would use a bit less if you tolerate limes.  They seem to have a more pronounced flavor and can over-power quite easily.  Recipes frequently use lemon juice for brightness and for an acid balance to fats.

Q: I purchased some miso paste at the oriental market for a fabulous miso glazed salmon recipe but I have so much left over.  Can I freeze it?  How long will it last?  Any other suggestions for it's use?
 

A: I would keep it refrigerated in a closed container for up to 3 months.  It is fermented, so it stores refrigerated well.  Use it in miso soup too.  Make sure to use a very clean spoon each time you open the container and it will last for some time.


Q: Chef Dave, some recipes call for the use of a "parchment lid or cover", what does this mean and why is it useful? 

A: the parchment cover with a hole in the center is used instead of a traditional lid.  Using a traditional lid holds all the liquid in and encourages boiling instead of slow evaporation.  Boiling makes carrots for example, over-cooked and mushy. 

No lid will allow the liquid to escape/evaporate too quickly and the carrots for example would be done on the outside while the inside would be raw. 

Eight carrots, peeled and sliced 1/2 inch thick on the bias, when combined with a teaspoon of salt, tablespoon of sugar and 1 tablespoon of butter, using a parchment cover will allow the carrots to be tender, not mushy, fully cooked, not crunchy, lightly glazed and perfectly seasoned.  Use only enough water or stock to barely cover the bottom of the pan. 


Q: I use Sherry occasionally in cooking (usually a Tablespoon in Chicken Pot Pie, etc). I have not been able to find Sherry in a small bottle, nor do I like to drink it. How long will Sherry keep, and should I store it in the refrigerator?

A: I keep unopened Dry Sherry for years in a cool dark place.  Given it is a "fortified wine" it has a long shelf life.  Once opened, it begins to lose flavor and should be refrigerated to slow the degradation process.  I have kept it as long as 6 months to a year once opened using a vacuum pump system (I use the VacVin wine system that we sell) and kept it in the refrigerator.  As long as it is still good to drink, it is still good to cook with.