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Ask Dr. John
John Raven, Ph.B. answers your questions about traditional Texas fare |
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Ask Dr. John
John Raven, Ph.B. answers your questions about traditional Texas fare |
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Online Since 1997
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Cooks Need to Know
Handy substitutions, equivalent measurements and metric conversions
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Website:
Texana
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If you have a question for Doctor John, just contact
John Raven, Ph.B. here.
Dateline:
August 3, 2009
The good doctor has been seeing lots of folks with heat- related problems. My best advice is to wear as few clothes as possible and eat lots of ice cream. But if you eat lots of ice cream, you might want to wear a few more clothes. The "flat belly" police are everywhere. Let's call in the first patient and see what we have.
Edna asks:
Dr. John, I see so many products on the shelves labeled "salsa". Just exactly what is salsa?
The original salsa came as either salsa verde or salsa rojo. Salsa verde is green, made mainly with tomatillos. The rojo salsa has a tomato base and is red (rojo). The salsa you find today on the grocery store shelves has become so bastardized that it is hardly recognizable as the original product. I have seen mango/chipotle salsa and worse.
I don't think any of the salsas on the market today will hurt you. I just have to stick with the traditional recipes. After all, I am "Traditional Texas Fare". Thanks for writing. Alice writes:
While we were visiting my husband's relatives in deep East Texas last fall, we had some cajun cake. We thought it was great. Do you have a recipe?
Yes I do, Alice. Here's how to make it.
Cajun Cake
In a large bowl, sift together flour, sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended. Pour batter into prepared 9x13-inch pan and bake at 350°F (175°C) for 30 to 35 minutes or until done.
Have topping ready when cake is done.
For topping:
Thanks for writing.
Darlene has steak to cook:
l have to cater to 210 people, and they want STEAK. Can you please help me out on cooking the 3 ways -- rare, medium and well done. Is there away to time in minutes, rather than feel or look to cook a good steak all 3 ways. Please help. Thank you.
Hi Darlene: Information from Hormel Foods about grilling steaks says this:
For a 3/4-inch rib eye over medium-hot fire
Darlene writes:
How can you tell when butter and sugar are the right consistency when recipe calls for them to be creamed? Thanks.
Hi Darlene: The mix will be creamed when you can no longer see any patches of sugar or lumps of butter. Everything mixed together well. Make sure the butter is at room temperature when you start. Thanks for writing.
Sam writes:
We are having a neighborhood grilling contest on Labor Day. One of the categories is chicken breast. Do you have a prize winning recipe?
This is what I would do, Sam. Season the breasts with just salt and pepper. Put them on the grill and baste with Italian dressing. Just a few minutes before they are done, apply the following glaze and cook until done.
If this doesn't win there is something wrong with the judges. Thanks for writing.
If you have a question for Doctor John,
click here.
end article
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