Questions for Maggie
Click a question to see Maggie's answer.
Recipes say to fold ingredients into the mixing bowl. How exactly do you fold?
I have a tea kettle that is full of mineral deposits. When I scrub it, it doesn’t come off. How do you clean this kind of thing?
- Peggy, Spring, TX
White vinegar is great at removing mineral deposits. Make a mixture of half water, half vinegar and fill the kettle. Boil a minute or two, let cool, and pour out the solution. If traces of deposit remain, they should scrub out easily, but most of it will be gone. This same solution works well in coffee makers, too.
Can you freeze leftover wine?
- Grace, Pineville, LA
Wine freezes just fine. You might want to consider pouring bits of leftover wine into ice cube trays or other small containers. The small sizes are great to add to soups, gravies and other dishes.
Recipes say to fold ingredients into the mixing bowl. How exactly do you fold?
- Casey, Brownsboro, TX
Folding is when you mix in an ingredient, but you do it very gently. Often the reason for this is to keep something fluffy—like whipped cream or beaten egg whites—from collapsing. To fold, add the ingredient to the mixing bowl full of other things, and with a large rubber spatula, scoop down the side of the bowl, pivot the spatula, and carry the bottom of the fluff to the top, bringing the spatula up the side while turning the bowl with your free hand. Continue this scoop-turn motion while rotating the bowl until the dry ingredient is thoroughly blended.
I want to have grilled bread sometime; not baked on the grill, but to take already-baked bread and put grill marks on it. Everytime, though, it burns to a crisp. How do I brown it without blackening it?
- Stan, Gresham, TX
Grilled bread makes a great appetizer. Split a loaf of French, Italian or ciabatta bread—something nice and crusty—and brush it generously with olive oil or butter. You can sprinkle with salt or rub on some minced garlic if you like. Put the bread on the grill, buttered side down, and cook very briefly—just a minute or two. You’ll get nice grill marks very quickly. Flip and let the other side get a few marks, too, and then serve.
Okra is delicious, but the slimy texture upsets my grandchildren. Is there a way to cook it so it isn’t slimy?
- Berry, Magnolia, AR
Okra is naturally slimy, but that slime is enhanced when it’s cooked in water or very juicy dishes. If you try stir-frying or even deep-frying, you’ll avoid a great deal of the slimy texture.
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