We had an interesting Ask The Chef question submitted by a reader recently! Since it was related to baking and Chef John’s focus has been Culinary Arts, we
Search Results for: ask the chef
Is it possible to make different flavored cake rusks? | Ask The Chef #10
September 25, 2014 by 4 Comments
Ask The Chef #8: What to Pair with Masterchef Recipe?
October 17, 2013 by 14 Comments
We have a fun Ask The Chef Question from a reader for you today! Question Image credit: Richard Gillin via Flickr Hi there, i am going to attempt the salmon canneloni filled with creme fraiche I saw on Masterchef series 4 and would like some advice on what main dish goes best with
Ask The Chef #7: How to keep eye of round roast tender after cooked?
January 25, 2013 by Leave a Comment
Question about Eye of Round Roast One of our readers wrote the following Ask The Chef question about how best to keep eye of round roast tender after cooking: My question is do I cook the eye of round roast day ahead, slice it with slicer, then put sliced meat in a slow cooker in […]
Ask The Chef #6: Question re: sauerkrat cooked with apple
December 4, 2012 by Leave a Comment
Reader Question: There are recipes for sauerkraut that call for an apple or apple juice, what does the apple or juice do to the sauerkraut? Should a tart or sweet apple be used? Should the apple and apple juice be used together? Should the sauerkraut be drained before using the apple juice and apple? The […]
Ask The Chef/Contact
You can send questions about a recipe or a cooking technique to The Chef through the contact form below. It’s like having your own personal chef online! *If you prefer to send an email, please send to: theluckywife {at} thesaturdayeveningpot {dot} com If you have any suggestions or feedback about the blog, please use this […]
Ask The Chef #5: Vinegar
November 13, 2012 by Leave a Comment
We recently had a reader ask The Chef a question about vinegar. See below for the exact question and The Chef’s answer to her. Question: Is apple cider vinegar the same thing as cider vinegar? I need only 2TBS. Answer: YES! Apple cider and cider vinegar are essentially the same. To be honest, I […]
Ask The Chef #10: How do I counteract overpowering onion taste in my gumbo?
November 1, 2012 by Leave a Comment
Have you ever been in the kitchen working on a great new recipe only to come to a term that stumps you… like what does that mean? How do I ….? Or maybe you’re trying to adapt a recipe but you’d like an opinion about the direction you’re heading with it from someone more […]
Ask The Chef #4: Dry Reduction Conversions
December 7, 2011 by Leave a Comment
THE QUESTION: I have a dry rub that calls for 1 cup (8oz) of an ingredient and I only have 2 oz. It calls fo 3 tbls of another 2 tbls of another and 3 tbls of another What are the trailing ingredients measure to the 2 oz’s??? THE ANSWER: Recipe expansion and reduction is […]
Ask The Chef #3: Does sight/presentation affect the way things taste?
November 14, 2011 by Leave a Comment
Ask The Chef QUESTION #3: Does sight/presentation affect the way things taste? The Chef’s ANSWER: Some would say that taste is much more than experiencing something with your taste buds. In actuality the majority of taste is performed by your nose. Ever had a stopped up nose and everything tasted bland? There you go. I […]
Ask The Chef: Pancakes with Blueberry Compote
July 19, 2011 by Leave a Comment
Welcome to our Ask The Chef series, where Chef John answers questions submitted by our readers. Yours could be next! Ask The Chef QUESTION: Just curious how, say, an upscale Bed And Breakfast would do this or a fancy breakfast restaurant. Let’s say you are making pancakes through the course of a morning for, […]
Ask The Chef - Question #1
July 7, 2011 by Leave a Comment
We’ve decided to publish all Ask The Chef questions in blog posts to make them easier to manage and view in the future. The name of the person who submitted the question will never be included when we publish it out of respect for the privacy of our readers. Question: “I bought a pork tenderloin […]
