Submitted by debbi munkaswy from miami fl

Q: How do I conveert a slow cooker recipe to the oven? I want to make a pork loin for pulled pork and the recipe calls for high for 6 to 8 hours. This is the one gadget I don't have. Thanks, Debbi Munkasy

Answered 10/23/08 10:24:12 by Kathy Martin

A: I had a similar question a few weeks ago. If you scroll down the Q&A forum you'll find a pretty complete answer. Thanks for writing!

Submitted by Lorraine from Ft Lauderdale

Q: I love using my Pressure Cooker and is looking for a great recipie source. Also what is the best way to convert a traditional recipie for the pressure cooker. Thanks

Answered 10/23/08 09:59:29 by Kathy Martin

A: Lorraine, I just looked again at your question and realized I read over the part about converting recipes to the pressure cooker. My apologies! There are some ins and outs to that process. I found a thorough explanation at this website: http://missvickie.com/howto/cooking101/adapting.html ********** My favorite pressure-cooker authors are Lorna J. Sass (several titles) and the team of Barry Bluestein and Kevin Morissey (more on them in a minute). If you search their names at amazon.com you'll find details. The Presto website, www.gopresto.com, offers lots of free recipes, and the company, which makes the cookers, certainly knows its stuff. Searching our archives, I found this excerpt from a column I wrote in 2000 that you might enjoy, too: "Express Cooking" (HPBooks, $24.95) is a jazzy new pressure-cooker book by Barry Bluestein and Kevin Morrissey. Here's their approach to roasting chicken: Cook the chicken in the pressure cooker for about 10 minutes and finish it in a 475-degree oven for 12 to 15 minutes. Even allowing for the time it takes to achieve high pressure, this is a good 10 minutes quicker than conventional roasting. It wasn't as straightforward, though; I tried it three times before settling on just the right timing for my pressure cooker (11 minutes) and oven (16 minutes). An added bonus: It yields two cups of terrific chicken broth. Be prepared to play around with this recipe. But if you do, be prepared for delightful results. "You hit the jackpot with this one, " Zane Pedro, one of my tasters, declared. "I never like white meat because it's so dry, but this is great!" PRESSURE COOKER ROAST CHICKEN: * Remove giblets from 31/2-pound chicken. Place 1 lemon (quartered), 5 parsley sprigs and 5 garlic cloves in chicken's cavity. Heat oven to 475 degrees. * Place chicken in 4-quart (or larger) pressure cooker; add 2 cups water. * Cover, lock and bring to high pressure. Reduce heat to stabilize pressure and cook 10 to 11 minutes. * Drop pressure by quick-release method; remove cover. * Remove and discard lemon, garlic and parsley; transfer chicken to roasting pan. (Save broth for another use.) * Roast chicken 12 to 16 minutes, until skin has browned and meat tests done. Adapted from Express Cooking by Barry Bluestein and Kevin Morrissey.

Submitted by bick simpson from South Miami, FL

Q: how do you put caramel glaze on a creme brulee without scorching the sugar?

Answered 10/22/08 16:59:42 by Kathy Martin

A: Carefully! It's a matter of timing, just like caramelizing a pan for a flan. With practice you learn what the sugar looks and smells like just when it's perfectly done.

Submitted by Thora Framsted from Amery, Wi

Q: I have read the recipe for tres leches cake several times. Directions say to pour batter into prepared pan.. What type and size pan? Thanks

Answered 10/16/08 17:37:41 by Kathy Martin

A: The missing line: Heat oven to 350 degrees. Generously grease a 9-by-13-inch pan. Thanks for letting me know of the lapse!

Submitted by Bev from Eau Claire, WI

Q: If a recipe calls for 16 ounces of shredded cheese, is that the same as two cups?

Answered 10/16/08 17:12:14 by Kathy Martin

A: Actually, it would be 4 cups. There are about 4 ounces of shredded cheese in a cup. Thanks for asking!

Submitted by Paula Herris from Miami, FL

Q: How do I convert slow-cooker recipes for use in my oven? Thanks so much for your wonderful food section on Thursdays,ph

Answered 10/09/08 12:10:13 by Kathy Martin

A: I'm so glad you enjoy the section. We take a lot of pride in it. Your question is a new one: Generally, cooks want to know how to convert conventional recipes to slow cookers. I did some online research and came up with this advice, from the Nestle company's website: For stews and soups, if a slow-cooker recipe calls for low heat, divide the amount of time by four to get the approximate stove-top or oven time. If it calls for high heat, divide by two. Put the ingredients in a heavy pot, such as a Dutch oven, bring them to a boil on high heat and immediately reduce it to a simmer. Then cook, covered, stirring occasionally. Alternatively, bring the food to a boil and place the pot in a 300-degree oven. If you're cooking meat, you'll end up with a more flavorful dish if you brown it before adding the other ingredients to the pot. Also, if it calls for aromatics such as onion, garlic or celery, you'll release more of their flavor if you sauté them first. Since there's little if any evaporation from a slow cooker, you'll want to check the amount of liquid when you stir the dish and add more if necessary. Thanks for writing!

Submitted by Cousin Bev from Eau Claire, WI

Q: Greetings! How long can deviled eggs safely be kept at room temperature? This question comes from your mother, Aunt Thora, and me from the mountain city of Denver!

Answered 10/08/08 10:40:43 by Kathy Martin

A: Hi there! The rule of thumb on perishables is 2 hours maximum at room temperature. You'd have a wider margin of error in, say, a chilly hotel ballroom than in a warm outdoor setting. The point is to keep foods out of the danger zone between 40 and 140 degrees that's conducive to bacteria growth. Believe it or not, deviled eggs aren't any more perishable than other foods. Mayo-based dishes have a bad rep, but mayonnaise, with its high vinegar content, actually provides a little resistance to bacterial contamination. I'll call you soon!

Submitted by susan eder from atl,ga

Q: I ate at Fratelli Lyon(design district) while in Mia. I had the most wonderful fennel sald..can you PLEASE get me the recipe?? Thank you susan

Answered 10/08/08 10:27:10 by Kathy Martin

A: I'm sure our recipe sleuth, Cook's Corner columnist Linda Cicero, would be happy to try. Please email your request to her at lcicero@miamiherald.com, including a full description of the dish. Restaurants aren't always willing to part with recipes, but it's worth a shot!

Submitted by Elsie McClain from Miami, Fl

Q: I read in the paper yesterday about a recipe published in the past called Better than Sex Chocolate Cake, and I tried to find it, but cannot access your archives. Can you forward that recipe to me? Thank you,

Answered 10/03/08 12:20:05 by Kathy Martin

A: That was my lapse. Here it is; we'll also post it (belatedly) with Linda's column. Thanks for bringing it to my attention. DESSERT BETTER THAN SEX CAKE * Vegetable oil spray * 1 box chocolate cake mix (not pudding-added) * 1 cup (6 ounces) chocolate chips * 3/4 cup chopped pecans or walnuts * 1 (4-serving) box instant chocolate pudding mix * 1 cup sour cream * 1/2 cup vegetable oil * 4 eggs * 1 teaspoon vanilla Heat oven to 350 degrees. Coat a 10-inch tube or Bundt pan with vegetable oil. Lightly dust with flour. Toss 2 tablespoons of the cake mix with the chocolate chips and nuts. Set aside. Place remaining cake mix, dry pudding mix, sour cream, oil, eggs, vanilla and 1/4 cup water in mixing bowl. Beat on low speed with an electric mixer for 1 minute. Scrape down sides and bottom of bowl and beat on medium speed for 2 minutes. Fold in the chip and nut mixture. Pour into prepared pan and bake about 50 minutes, until cake springs back when touched lightly. Remove from oven and let cool on wire rack 10 minutes before inverting onto the rack to finish cooling. Makes 16 servings. Per serving: 358 calories (53 percent from fat), 22.2 g fat (6.2 g saturated, 7.3 g monounsaturated), 59.3 mg cholesterol, 5 g protein, 38.7 g carbohydrates, 1.7 g fiber, 323.7 mg sodium.

Submitted by X. from Miramar, FL

Q: I am so confused about the facts surrounding the hazards of microwaving in plastics. I currently use a plastic microwave rice cooker. It does not have a digit on the bottom of the container. Is it safe? What plastic containers are considered safe for microwaving?

Answered 10/03/08 11:46:02 by Kathy Martin

A: If the cooker was made specifically for microwave use, I would fully expect it to be safe. If you have any doubts, contact the manufacturer (searching online for its website is a good way to start). As I understand it, the major health concern is about plastic containers such as recycled margarine tubs that were never intended for microwave use.

Submitted by ELIZABETH CURRIE from KEY WEST, FL

Q: I'VE LOST A RECIPE PRINTED SEVERAL YEARS AGO BY LINDA CICERO ( I THINK) FOR TRES LECHE CAKE....REALLY DELICIOUS...AND MY CUBAN FRIENDS LOVED IT :) PLEASE HELP

Answered 09/29/08 11:10:51 by Kathy Martin

A: NICARAGUAN TRES LECHES CAKE (below) This has become one of our most frequently requested recipes since we first published it in 1984. A Cook's Corner reader translated it from a Nicaraguan cookbook by after local restaurants refused to part with their recipes. Since then, Ive seen it copied word for word in more than one Miami cookbook. The most tedious part is the meringue. Nicaraguan friends say they've been known to substitute marshmallow cream with no one the wiser. I sometimes sprinkle toasted, slivered almonds between the soaked cake and the meringue. Because Nicaraguan cream is thicker and slightly more acidic than what's sold in this country, I use 1 cup each sour cream and heavy cream for the pint of cream specified in the original recipe. CAKE: * 9 eggs, separated * 2 cups sugar * 1 teaspoon vanilla * ½ cup milk * 2 cups all-purpose flour * 1 tablespoon baking powder FILLING: * 3 egg yolks * 1 (12-ounce) can evaporated milk * 1 (14-ounce) can sweetened condensed milk * 1 pint heavy cream * 1 teaspoon vanilla * 1 tablespoon dark rum or flavored liqueur (optional) MERINGUE: * 1 cup light corn syrup * 1½ cups sugar * 3 egg whites Cake: Heat oven to 350 degrees. Generously grease a 9-by-13-inch pan. Beat the 9 egg whites until stiff; set aside. Beat the sugar and 9 egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and baking powder. Fold egg whites into the batter and pour into prepared pan. Bake 30 to 40 minutes, or until cake springs back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.) Filling: Beat the 3 egg yolks for 1 minute at high speed. Add the three milks, vanilla and rum; beat well. Soaking: When the cake has cooled, turn it out onto a rimmed platter. Pierce it all over with a fork, and slowly pour on the filling, allowing it to soak in without running over the sides. For the meringue: Bring corn syrup, sugar and ½ cup water to a boil in a heavy saucepan over medium-high heat. Cook until mixture reaches 227 degrees on a candy thermometer, or will spin a thread when drizzled from a spoon (about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites in a steady stream, whisking or beating constantly. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least 2 hours to chill before serving. Makes 20 servings. Per serving: 462 calories (28 percent from fat), 14.8 g fat (8.3 g saturated, 4.5 g monounsaturated), 170.6 mg cholesterol, 9.3 g protein, 75.3 g carbohydrates, 0.3 g fiber, 206.9 mg sodium.

Submitted by Amy from Pembroke Pines

Q: You have run some great apple cake/snack cake recipes and I was looking for one for Rosh HaShanah. I think it was a brunch item and it was moist and spicy. I know I'm waiting for the last minute but I need to bring something to a friend's house on Tuesday night. Help!!!

Answered 09/29/08 11:09:42 by Kathy Martin

A: As you say, there are many to choose from. Here is a recipe Linda Cicero shared in her Cook's Corner column last year. It was her mother's standby cake and it sounds delicious. JUNE'S APPLE CAKE * Vegetable oil spray * 1 cup vegetable oil * 2 cups sugar * 4 large eggs * ¼ cup apple juice * 1 tablespoon finely minced lemon zest * 1 teaspoon vanilla * 3 cups all-purpose flour * 3 teaspoons baking powder * ½ teaspoon salt * 2 teaspoons ground cinnamon * ½ teaspoon allspice * 6 medium apples, peeled, cored and sliced thin * ½ cup pecans, finely chopped (optional) * Powdered sugar, sweetened whipped cream or ice cream for serving (optional) Heat oven to 350 degrees. Spray a 12-cup Bundt or tube pan with vegetable oil. Beat the 1 cup oil with the sugar about 3 minutes on medium speed of electric mixer. Beat in the eggs, one at a time, juice, lemon zest and vanilla. In a large bowl, whisk the flour with the baking powder, salt, cinnamon and allspice. Stir into the batter, mixing only until ingredients are incorporated. Pour about -1/3 of the batter into the prepared pan. Add half the apples in a layer. Sprinkle with half the nuts, if using. Repeat layers of batter, apples, nuts and a final layer of batter. Bake about 1½ hours, until toothpick inserted in cake comes out clean. Cool cake in pan 15 minutes before inverting onto a wire rack to cool completely. If desired, dust with confectioners sugar or top slices with sweetened whipped cream or ice cream. Makes 16 servings. Per serving (without nuts or optional toppings): 351 calories (39 percent from fat), 15.5 g fat (1.7 g saturated, 6.3 g monounsaturated), 52.9 mg cholesterol, 4.1 g protein, 50.1 g carbohydrates, 1.4 g fiber, 182.3 mg sodium.

Submitted by ELIZABETH CURRIE from KEY WEST, FL

Q: I SAVED AN ARTICLE FROM NOVEMBER 8, 2007 TO LOOK UP THE "RESTORED" RECIPE OF THE "TUNNEL OF FUDGE CAKE" FROM THE PILLSBURY BAKE-OFF YEARS AGO, WHICH I NEVER FOLLOWED UP ON :( PLEASE PROVIDE....THANKS.

Answered 09/29/08 11:07:20 by Kathy Martin

A: UPDATE: I hate to disappoint a reader, so I searched further, and found the Cook's Country recipe on the Web, at the Minneapolis Star Tribune site. Here's a link: http://www.startribune.com/lifestyle/taste/recipes/14042551.html Be sure to print and save it! ------------------ Thanks for writing, Elizabeth. The restoration was done by Cook's Country magazine. We ran a mention of it in our food section that day and posted the recipe on our website. Unfortunately, it's died out on the Web and I don't have access to it any longer. My best advice is to try the Cook's Country magazine website. Be advised that they charge for access to much of their content.

Submitted by Sally spens from Islamorada, FL

Q: to keep ginger, put in jar and cover with sherry wine. works great, and ginger lasts for months

Answered 09/29/08 10:57:19 by Kathy Martin

A: Thanks for sharing, Sally. I usually store mine in the freezer, but I'm sure sherry does a good job of preserving it, too.

Submitted by Ike Semaya from Miami FL

Q: Some years ago the Miami Herald published a recipe for Moroccan fish with Leeks. I would love to get a copy of that recipe. Thank you for trying to help me with this.

Answered 09/25/08 13:06:12 by Kathy Martin

A: I'm sorry to report I cannot find the recipe you describe in our archives. Just a few weeks ago we ran a recipe for Moroccan fish with sweet onion jam that I'd be happy to send you if you email me at kmartin@miamiherald.com.

Submitted by Rosalie Garber from Pembroke Pines, FL

Q: I make a cuke & onion salad with a brine of white and apple cider vinegar, Splenda and water. I'm always left with a lot of the brine after the cukes and onions are eaten. Can I reuse this mixture or should I make a fresh batch every time I make this salad? I prepare this dish every week as it's basically calorie free.

Answered 09/25/08 12:53:51 by Kathy Martin

A: My mother makes a similar cucumber dish -- Danish, in her case. I'd be comfortable using the brine repeatedly; there's enough vinegar in it to prevent spoilage. Thanks for writing.

Submitted by Judith Hodor from Miami, Fl

Q: do you have Toby Stolar's meatball and cabbage recipe?

Answered 09/25/08 12:52:16 by Kathy Martin

A: The only recipes we have are the ones we used with the story. If you email me at kmartin@miamiherald.com, I'll forward your query to her and perhaps she can help you or direct you to a place where you can buy her cookbook. Thanks for writing.

Submitted by David Aston from miami

Q: Hi Kathy, This is a drink question , I hope you can help me. I just came back from Mexico and everybody there is drinking this new Rum Mocambo 20 year Art Edition. I tried it and liked it very much and now I am thinking to buy some cases for the holidays as presents. But before I do so I would like your opinion on it. This is a review I have found on the Internet: "This 20 year old art edition single barrel takes the flavor profile to another level. The initial taste is warm, rich molasses, very smooth, sweet but not overbearing. The finish is at first quick, then a warmth returns to remain on the palette at length. Very unique. I could easily learn to love this rum, sitting in the cool shade of the veranda after a long hot day." Robert A. Burr. Gifted Rums Guide Mocambo - Rum Lovers @ the Ministry of Rum What do you think about this new rum, have you reviewed it? Your expert opinion would help me greatly. Thanks, David Aston

Answered 09/20/08 12:46:00 by Kathy Martin

A: Much as I enjoy rum, I don't have any expertise on the subject and it's not something we regularly review. I'm going to pass your query along to Maricel Presilla, our Cocina columnist and Fred Tasker, our wine and spirits writer, in hopes that one of them does. If so, I'll get back to you via this forum. Thanks for writing.

Submitted by loly from miami, FL

Q: Joanna's Marketplace in South Miami makes a delicious wild rice salad with an Asian flavor. Will they part with the recipe? I assure you that many readers are wondering the same thing.

Answered 09/20/08 12:39:44 by Kathy Martin

A: Thanks for writing. That sounds like a job for our recipe sleuth, Cook's Corner columnist Linda Cicero, who can be contacted via lcicero@miamiherald.com.

Submitted by Wayne Cameron from Wilmington,N.C.

Q: I live in Wilmington,N.C. and many years ago we had three cafetterias that were in the same location at different times and they have all since closed. They were Morrisons, Sadies and Picadilly. I belive they all used the same recipes for lemon chess pie and sweet potato pies. They were very creamy and had a wonderfull taste. Can you help me get these recipies please?

Answered 09/18/08 12:57:03 by Kathy Martin

A: That would be a wonderful question for our Cook's Corner columnist, Linda Cicero. You can contact her via lcicero@miamiherald.com.