How do I grind coffee beans evenly?

When using a basic electric coffee grinder, the beans will be more evenly ground if you gently move the grinder from end to end (like you were shaking a martini) as its grinding.

How do I get the liquid out of frozen spinach?

If you need to get out all of the liquid from frozen spinach try using a potato ricer - it works great and your hands won't freeze!

I forgot to put the timer on and my eggs cooked for an unknown amount of time. How can I tell if it's done?

If the egg is cracked then you know it's done. However, if it's not cracked, take the egg and lay it on its side and spin like you would a quarter. If it stands up on end, it hard boiled. If it lays on its side and spins it not hard boiled.

What's the best way to squeeze out the excess liquid in frozen spinach.

I have found the easiest way (and your hands don't freeze!) is to use a potato ricer. It does an excellent job.

What's the difference between Extra Virgin Olive Oil and regular Olive Oil?

Extra virgin olive oil contains less than 1% acidity, virgin (regular) olive oil contains 11/2-3% acidity. The less acidity, the better the quality of the oil.

When making a berry liquor can I use cheesecloth or coffee filter to strain it?

Yes, you could but coffee filters tend to rip, tear and cheesecloth you need someway to secure it on the container. What I would use, would be a chinois. A chinois is a fine meshed coned shaped strainer. Using a ladle to fit the strainer you can lightly move and tamp until liquid is all gone through and pulp and seeds are left.

Is there an easy way to peel grapefruit and oranges?

Of course, place your fruit in very hot tap water and soak for 5-8 minutes. Your fruit will be cool on the inside and warm on the outside, thereby causing the skin to separate easily.

Any suggestions for left over wine other than cooking with it.

Sure, put the wine in ice cube trays and freeze. Use later as ice cubes for wine drinks or sangria. Because of its low alcohol content, the wine will freeze. The higher the alcohol, the less it freezes.

When making homemade bread, when do I add the cheese.

Before you let it rest add either cubed or shredded cheese and mix until just incorporated.

The metal is showing through on the inside bottom of my copper pot, is it safe to use?

No, it may toxic. I recommend not using it.

What's the best vinegar to use when pickling?

Apple cider vinegar with 4-5% acidity. Pickles will become soft if vinegar acidity is too weak.

When making ice cream why do you need heavy cream?

The reason being the higher fat content, heavy cream is 38% fat. During the churning process the fat globules break open causing them to stick together in clumps. Also, air is trapped between the fat globules causing volume.

What's a good cut of beef to use for kebobs, to be grilled outdoors?

Rib cuts, these include rib steaks. Or look for cuts which have a nice marbling of fat, to lean of cut will make for a tough chew.

Grilling Tips

When grilling, remember the most tender steaks come from the parts of the animal that get the least amount of body movement and have less connective tissue.

Steaks from areas that experience a lot of stress from movement are tougher and should be marinated first before grilling.

When choosing steaks to grills, choose steaks that are bright red with no grayish or brown blotches, this means the steaks are fresh and firm.

If you're buying larger amount of cuts of beef, figure that in the cooking process you will lose 2-3 oz. per pound, this will help in portion amounts per person.

Allowing meats to come to cool room temperature before barbecuing promotes quick and even cooking, and it reduces the chance that a cold center will harbor bacteria.

Injecting an oil mixture is a good way of adding internal moistness and flavor to lean meat.

Bourbon is a great marinade for barbecuing because of its smoky, sweet flavor. It works very well with red meat.

The name steak comes from the old Saxon word "steik", which means stick.  When the Saxons invaded Great Britain, they brought their cattle, along with their favorite way of eating beef - on a pointed stick over a campfire. The original barbecue.

Keeping the skin on chicken keeps the meat moist and its fat acts as a natural basting agent.

Barbecue sauces and other glazes added to meat in the last hour of cooking are often important to the flavor of a dish, particularly ribs.