The Chef Within http://www.chefdoughty.com/askchefdoughty Answers Site Contrast the blending and creaming methods? http://www.chefdoughty.com/askchefdoughty/questions.php?id=114&ref=rss Making Muffins Homework Help nelsonmichaelr Baking Contrast the blending and creaming methods? What is Biscuit Method http://www.chefdoughty.com/askchefdoughty/questions.php?id=113&ref=rss Making Biscuits Homework Help nelsonmichaelr Baking What is Biscuit Method Compare pour batters with drop batters http://www.chefdoughty.com/askchefdoughty/questions.php?id=112&ref=rss Quick Breads Home work help nelsonmichaelr Baking Compare pour batters with drop batters Chopping or Tearing, which is preferred? http://www.chefdoughty.com/askchefdoughty/questions.php?id=111&ref=rss I was recently making a radichio and romaine salad. I was instructed to chop the radichio and tear the romaine. Why the difference? Flika Fruits and Vegetables Chopping or Tearing, which is preferred? Isn't margarine just as bad as eating "spread?" http://www.chefdoughty.com/askchefdoughty/questions.php?id=110&ref=rss Flika Baking Isn't margarine just as bad as eating "spread?" Shortening Substitute? http://www.chefdoughty.com/askchefdoughty/questions.php?id=109&ref=rss I have a roll recipe that I would like to replace the shortening with butter. With shortening they are light and fluffy rolls, but with butter they turn out oily and flakey. Do I need to add another ingredient to balance the fat? Flika Baking Shortening Substitute? Fluffy (dry) Dumplings http://www.chefdoughty.com/askchefdoughty/questions.php?id=108&ref=rss lenashore Cooking Tips Fluffy (dry) Dumplings Is there a substitute for self-rising flour? http://www.chefdoughty.com/askchefdoughty/questions.php?id=107&ref=rss Flika Baking Is there a substitute for self-rising flour? Why does the butcher leave the skin on the chicken breasts? http://www.chefdoughty.com/askchefdoughty/questions.php?id=106&ref=rss We don't eat it and it takes too much work to remove it before cooking and it's not necessarily cheaper. So does it do something for flavor? Flika Meat, Poultry, and Fish Why does the butcher leave the skin on the chicken breasts? What type of cookware is best, anodized, tri-ply, stainless, copper, or non-stick?? http://www.chefdoughty.com/askchefdoughty/questions.php?id=105&ref=rss Novice looking to move up to a better basic cookware set. Can you offer any advice, tri-ply stainless vs aluminum encapsulated disk vs hard anodized aluminum vs tri-ply with copper. I have had bad experiences with non-stick coatings and prefer to avoid them. Fahtoo Kitchen What type of cookware is best, anodized, tri-ply, stainless, copper, or non-stick?? please offer the caramel pumpkin cheesecake recipe http://www.chefdoughty.com/askchefdoughty/questions.php?id=104&ref=rss 3 Horse Ranch Vineyards Baking please offer the caramel pumpkin cheesecake recipe Ask Chef Doughty http://www.chefdoughty.com/askchefdoughty/questions.php?id=103&ref=rss Is "Ask Chef Doughty" still an active part of the blog? neltarlen Cooking Tips Ask Chef Doughty Old wheat solution? http://www.chefdoughty.com/askchefdoughty/questions.php?id=102&ref=rss We have inherited a years supply of wheat. Some as old as 30 years. Our friends tell us that it is no good or will taste bad. We haven't noticed a difference or much of one between our 30 year old wheat and our 2 year old wheat. One thing we do is add wheat germ and sometimes gluten into our bread recipe. Could restoring the germ or gluten be the reason our wheat doesn't taste old? neltarlen Baking Old wheat solution? Donuts? http://www.chefdoughty.com/askchefdoughty/questions.php?id=101&ref=rss I thought you posted an article about making donuts in the oven. I've searched the blog and haven't been able to find it. Where can I find it? neltarlen Baking Donuts? Salted or Unsalted Butter http://www.chefdoughty.com/askchefdoughty/questions.php?id=100&ref=rss I typically buy unsalted butter, but occasionally see recipes for salted butter. Why the difference? And can I just add a certain amount of salt per cube of butter to make up the difference? neltarlen Baking Salted or Unsalted Butter Whole milk verses 2% http://www.chefdoughty.com/askchefdoughty/questions.php?id=99&ref=rss When a recipe asks for whole milk can it be substitued for 2% and get the same results? neltarlen Baking Whole milk verses 2% Whisks http://www.chefdoughty.com/askchefdoughty/questions.php?id=98&ref=rss I recently visited a speacialty kitchen store and saw several different types of whisks. I have four in my gadget drawer but they are all the standard type, just different sizes.
What's with all the other whisks in the store and what are there uses?
neltarlen Cooking Tips Whisks
Trendy dish towels don't soak http://www.chefdoughty.com/askchefdoughty/questions.php?id=97&ref=rss The past few years since I married we have received many cute/trendy looking dish towels. The are pretty hung in the kitchen, but my husband hates them as far as cleaning usage goes. Even for the simple task of drying dishes, they still leave water droplets behind.

Is it the tightness of the weave or the thickness of the cloth, or even the fibers that make or break a good dish towel?
neltarlen Cooking Tips Trendy dish towels don't soak
Pie Bird http://www.chefdoughty.com/askchefdoughty/questions.php?id=96&ref=rss Do you have any experience using a pie bird? neltarlen Baking Pie Bird Glass vs Aluminum bakeware http://www.chefdoughty.com/askchefdoughty/questions.php?id=95&ref=rss Which is better for baking dishes glass or aluminum (dark or light)?

I've noticed in many of your pictures you use aluminum. Have you had bad experiences with glass bakeware?

Muffin tins only come in aluminum. Bread pans come in both, and frankly, I can't tell the difference. We have pie pans in glass, but never seem to get the crust cooked all the way. It seems like we could have more space if we used aluminum, because glass dishes are thicker and heavier.
neltarlen Baking Glass vs Aluminum bakeware