Q: Why does lettuce turn red or pink? Is it safe to eat? -- Michael E.
A: Generally, iceberg lettuce that is allowed to overmature before picking or is stored at a higher-than-recommended temperature can develop "pink rib." While this does not render the lettuce unsafe to eat, it can leave a slightly bitter taste.
My concern, at least in a salad bar environment, would be that the pink rib could be an indicator of a general lack of attention to proper storage. Buffets and salad bars can be dangerous places, veritable cesspools of bacteria if proper high- and low-temperature standards are not scrupulously met.
Q: Hello, Can you suggest for me a good (not necessarily the best) name for a set of knives, pots and pans for a Christmas present? Some of the names can be pricey. Thank you for any assistance you can give me. -- Patricia M.
A: One of my old favorites, Magnalite, which I've written fondly about before over in Short Orders, has been reintroduced and can be had through Wal-Mart in select stores and through its Web site. The full set of 13 pieces is less than $200, and it will last for decades.
For a true bargain-basement set that is actually of pretty good quality, WearEver has sets that will run you less than $60.
As far as knives ... personally, I'd rather have one excellent knife than a block full of mediocre ones. My pride and joy is my Henckels chef's knife. It cost me about $80, but it's perfectly balanced and can tackle just about any job in the kitchen.
If you're dead-set on the traditional knife block set, Chicago Cutlery is a good choice. You can get their sets for $50-$60. But I'm warning you: once you've handled a top-of-the-line knife, cheaper blades will be anathema to you.
Q: I've made lemon chess pie for years and every recipe I find calls for cornmeal to be added to the filling mixture. Any idea why? I don't see how it could enhance the flavor but it must serve a purpose or it wouldn't be in the pie. -- Paulette Vincent
A: The cornmeal helps give the filling that distinctive texture. It's got nothing to do with the flavor, but make the pie without it and the mouth feel just won't be the same.
I firmly believe the cornmeal is what I call an "accidental ingredient." Somewhere in the mists of time, someone either measured out cornmeal instead of flour or accidentally dumped some cornmeal into the filling mix and liked the end result.
Q: What is the white soft covering on a wedge of brie and is it edible? I eat a little each time and it tastes fine. -- Christine
A: That white outer layer is called the bloomy rind. It's a type of penicillum mold and is critical to giving the cheese its flavor as well as providing protection for the cheese during its ripening.
It's perfectly safe to eat! In fact, you should endeavor to get a little bit of the rind in every bite of brie, as the rind and inner cheese are all part of the flavor package.
Q: What is gray salt, and how expensive is it? -- Janice Woods
A: Gray salt is an unprocessed sea salt harvested on the coast of France. It is one of the "boutique" sea salts that actually DOES have a superior flavor to pure salt. However, you'll pay upwards of $25 per pound for it.
Q: I recently bought vanilla beans for a peanut brittle recipe and was astonished at the price! Would regular vanilla work just the same? Is there a proper proportion of the liquid vanilla -- say 1 teaspoon per vanilla bean called for in a recipe? Thank you! -- Donna Kirby
A: Vanilla beans certainly are not cheap, which is why it pays to be discriminating as to when you use them. In peanut brittle, I'd think vanilla extract would do the job just fine. Substitute two teaspoons of pure vanilla extract for one whole vanilla bean.
Note: I do not under any circumstances recommend that you ever, ever,
ever buy "imitation" vanilla extract. It's not worth the cost savings over pure vanilla. It can leave your recipes, especially baked goods, with a bitter aftertaste and with far less of the aroma than is present with pure extract.
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