How do you defrost margarine quickly without meltingit?
Here’s what I made for dinner last night:
Sear some haricot verts, remove from pan. Sear some velveted pepper steak (use the baking soda method), then combine with haricot verts. Hit with some sesame oil and bottled teriyaki or honey garlic sauce. Serve over rice.
—Michal Frischman
I know we’re a little past season here, but I’d love to have some advice for next year. For years I’ve been making a honey chiffon cake for Rosh Hashanah. It always came out light, fluffy, and moist. For the past couple of years, when I take the cakes out of the oven (I usually do them in loaf pans), they’ve been coming out high and then falling as they cool. They still taste good, but they don’t look pretty anymore. What am I doing wrong?
—S.L. Weinstock, a reader
If it’s a chiffon cake with separated eggs, they bake best in a tube pan where the air circulates from within and without, and slowly the cake bakes to its intended height. The oven must be preheated for a while before putting the cakes in. Truthfully, if this was done, they shouldn’t fall even in a loaf pan. Maybe your whites weren’t beaten stiff enough to hold up?
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