http://www.chefdoughty.com/askchefdoughty Answers Site 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? http://www.chefdoughty.com/askchefdoughty/questions.php?id=108&ref=rss lenashore Cooking Tips Fluffy (dry) Dumplings http://www.chefdoughty.com/askchefdoughty/questions.php?id=107&ref=rss Flika Baking Is there a substitute for self-rising flour? 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? 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?? http://www.chefdoughty.com/askchefdoughty/questions.php?id=104&ref=rss 3 Horse Ranch Vineyards Baking please offer the caramel pumpkin cheesecake recipe 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 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? 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? 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 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% 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 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 http://www.chefdoughty.com/askchefdoughty/questions.php?id=96&ref=rss Do you have any experience using a pie bird? neltarlen Baking Pie Bird 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 http://www.chefdoughty.com/askchefdoughty/questions.php?id=94&ref=rss I recently noticed that English toffee recipes vary as far as basic ingredients go. For instance, I recently made some with butter, sugar, salt and vanilla. This recipe asked me to add all the ingredients and boil. But I also came across a couple of recipes that asked for corn syrup and didn't add the salt and vanilla until the end when the toffee mixture had been removed from the heat. Then on Saturday I bought some yummy toffee and the ingredients were salted butter and sugar - pretty simple. Any explanation why the difference in ingredients. Is one finer… neltarlen Cooking Tips English Toffee http://www.chefdoughty.com/askchefdoughty/questions.php?id=93&ref=rss I think it would be fun to make madeleine cookies, but is there another use for the trays? It seems like such a waste to buy a special tray just for one type of cookie. neltarlen Baking Madeleine trays http://www.chefdoughty.com/askchefdoughty/questions.php?id=92&ref=rss Do you know of a supplier or type of store I could find small candy gift boxes that fit 1/4# or 1/2# of homemade candy? neltarlen Holidays and Entertaining Candy Gift Boxes http://www.chefdoughty.com/askchefdoughty/questions.php?id=91&ref=rss Now that the Holidays are nearing us do you have any tips on making toffee, caramel and fudge? Fudge seems to be the trickiest and toffee is usually more simple. So I usually make toffee all the time, but would be interested in trying different variations or different candies. neltarlen Holidays and Entertaining Easy Holiday Candies http://www.chefdoughty.com/askchefdoughty/questions.php?id=90&ref=rss I'm in charge of a "light" dinner for 150 women and wanted your creative flare for something different yet functional. I like your idea of making things ahead of time too. Any ideas? powell6215 Holidays and Entertaining What would you make for a light dinner for 150 women in September?