Gas or electric?
I am buying a new cooktop and am wondering if I should consider gas over electric. Do you have a preference?
View ArticleAsparagus
I love asparagus and I’m wondering if it’s a good idea to roast it. I hate to waste good asparagus, will it become tough?
View Articlemaking a white, or blond roux?
Hi Chef Susan, I am practicing making a white roux, and I am using equal parts butter and flour as your video recommends. I am using a all-purpose flour. I find my roux has a chalky texture; am I not...
View ArticleButter, or oil substitutions?
Hi Chef Susan, I want to become a gormet chef, without becoming the pillsbury doughboy. My wife and I are doing weight watchers online, so I am monitering my intake with their point system. Is there...
View ArticlePoaching Chicken
Hi Chef Susan - I just saw your recipe for Poached Chicken breasts. Can I do the same thing with a whole chicken? Thanks!
View ArticleReducing the size (portions) of a recipe?
Chef Susan, I have heard if you want to reduce the size of a recipe from eight servings to four; you cannot simply cut the ingredients in half, is this true? If it is true then how can you caculate the...
View ArticleNew advanced lessons?
Hi Chef Susan, I am wondering if you have a timetable for when some more of the advanced classes will be available? Thanks, Russ
View ArticlePork Loin with basalmic cranberry sauce
Hi Chef Susan, I am going to prepare the pork loin with basalmic cranberry sauce for my wife and some friends this valetines day. I am really looking forward to trying it. The question I have is a...
View ArticleVegetable pairs with main course?
Chef Susan, Do you have a chart that shows the best vegetables to pair with meat dishes? I am looking at expanding my side dishes to enhance our dining experience. Thanks, Russ H
View ArticlePosting pictures to your facebook page
Chef Susan, I have a picture of a dinner I fixed last night. It is an apple-sage pork loin chop on a bed of rice, and served with sauteed green beens in butter, garlic and fresh squeezed lemon. May I...
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