ANSWERS TO RECENTLY ASKED QUESTIONS
What pots should I buy?
That is the question I am always asked at demos. Thirty years ago, my mother in law bought me a set of Farberware pots and pans for my shower, commenting they had served her right in all her lean years, and she hoped they would do the same for me. And serve me right they did. A few years ago, I surveyed my "collection", a little wisfully. Yes, my pots and pans looked worn, and had a few bumps and a few loose screws and handles here and there, and I asked myself, "Don't you think it is about time to get rid of them battered pots and pans and buy a spanking new line?" After all, what could be a better showcase for me? After debating the question, very briefly, I asked myself again, why? Yes,why should I get rid of them? Everyone, feel free to buy $250.00 pots, but my cheap line and I have always been a team, and I owe it much of my reputation, and it has my complete alliegiance. In fact I was pleased to see, at a few prestigious houseware stores, a vamped up Farberware line, somewhat sexier looking than mine, but still very economical, and highly serviceable and efficient, sturdy 18/10 stainless steel.

Last year I was visiting my friend Shuli in Florida, and as usual, I found her slew of cats, which she likes to call by their idiosyncratic Hebrew names: Feivish, Chaimel, Esti, etc... This time I noticed a new one, and she told me his story. She found him at the ASPCA, who was about to put him out of his misery because he was quite old and ailing. She begged them to do no such thing and to let her take him home. She said he did so well in his new setting she actually had to have him neutered. What do you know, he had a lot of life left in him!

So: no such thing as an old pot! It works, why discard it? I just won about a thousand dollars worth of magnificent All-Clad pots for a demo I gave in Bloomingdales. As soon as I took them out of their wrappings, they looked so insolently beautiful that I put them away safely and completely, where my old pots, my babies, who were getting so upstaged, couldn't take a look at them, and more importantly, couldn't be looked at: how could I do them such an affront? Besides, as my husband, the quintessential self employed worker, always says, "The service is you". Yes, you, not the pot. Thirty years and much delicious food later, my opinion hasn't changed, au contraire! I hope you are not disappointed to hear such plebeian comments from a professional. In fact, I even hope you will be enboldened to use your ordinary tools to make wonderful food without waiting until you can afford the designer line.

What is the difference between Baking Powder and Baking Soda?
Baking Soda is pure bicarbonate of soda, an alkaline powder that when mixed with acidic ingredients releases carbon-dioxide bubbles. Baking Powder contains Baking Soda and one or more acidic salts. Baking Soda can be activated by any liquid, not just acids. Both are used as a leavening agent in baking. Look for both in the spices or baking section of the supermarket.

Is it safe to cook food in Teflon pans?
According to Dupont, the inventor and manufacturer of Teflon, Teflon is entirely non-toxic, and will likely never come off of the pan anyway. Click here for more information.

Can we use canned food in our cooking?
Depends what your recipe is. There are some ingredients that we want processed, and many that aren't available fresh. Artichoke hearts, hearts of palm and coconut milk are products that you must get canned or jarred. They aren't available any other way. Processed tomato products are indispensable in the kitchen. But all other canned vegetables are simply awful: please don't!

Can we use frozen fruits and vegetables in our cooking?
Using frozen, unsweetened berries and fruits in smoothies, cobblers and sauces are actually better than fresh. They are picked and flash frozen at a freshness and sweetness level that you will never find in your grocery. Also, freezing helps break up the texture of fruits, making them smoother in your sauces. Frozen vegetables, provided they are unprocessed, are fabulous. I personally, and successfully, make extensive use of both frozen, unprocessed fruit and vegetables.

Can we use garlic powder and other processed spices in our cooking?
At a recent demo, one of the guests asked me, "If I ever run out of garlic powder, can I settle for fresh?" Garlic in every form other than fresh (powder, freeze-dried, frozen, peeled and goodness knows what other calamity) is awful and will ruin your dish. Why not fresh? It is widely available and costs pennies. Wearing rubber gloves will ensure that your hands will stay fresh. Poise a wide knife on the garlic clove and give it one clean whack. The garlic doesn't feel the pain.

If you have a Microplane grater or a garlic press, adding fresh garlic to your dishes is easy. The taste can't compare. Every home should have a pepper mill. The change in taste between freshly cracked pepper and pre-ground is dramatic. Other spices are usually fine. While grinding your own cinnamon or nutmeg is possible, it's usually not worth the trouble.

What does "salt to taste" mean, in a recipe?
Exactly that - you need to taste the salt in the finished product. Many people add salt to their full batch that would only suffice for one serving. Don't be afraid of salt. Think of how many servings you will be getting out of your recipe and you'll soon realize that what seemed like a lot at first won't be so much in the end.

How do you get all your cooking done in such a short time?
The key to cooking on a schedule is planning. The longer a dish takes to prepare, the earlier you should start preparing it. It helps to have all your ingredients out and prepared before you start cooking. If a dish has a long period of simmering, put it on a back burner and work around it.

What is a terrine?
The term terrine can cover a number of different preparations. All of these preparations have one thing in common - they are made in a large loaf pan. Most commonly, a terrine is a baked meat- or fish-loaf item. A dessert terrine can imply a frozen dessert, molded in the pan and inverted and sliced for serving. A vegetable terrine can be a layered dish, such as grilled vegetables and feta cheese, placed in the pan under pressure. Unmolded and sliced, this terrine makes a dramatic side-dish.