Green in garlic, shallots is edible


August 04, 1993|By Rita Calvert | Rita Calvert,Contributing Writer

Q: Garlic and shallots have a bit of green in the middle. Should this be used?

A: The small bit of green in the middle is the beginning of a shoot. This will not have the flavor intensity of the more mature bulb, but certainly is edible.

Q: How do you determine when pasta is cooked to al dente?

A: According to Marcella Hazan, author of "The Essentials of Italian Cooking," pasta is cooked when it just stops snapping as you bite it. Al dente is an Italian phrase meaning "to the tooth." Pasta should be cooked until it is tender, but still firm.

Q: How do you know if your oven temperature is correct?

A: The best way to tell is with a thermometer especially designed to be set inside the oven.

If you find your oven temperature is frequently unreliable, it might be worth calling a service person to calibrate the oven thermostat for you. Thermostats can become inconsistent over time and require adjusting. Ovens can also develop hot spots that require professional attention.

Send your questions to: What's Cooking? c/o Food & Home, The BTC Sun, 501 N. Calvert St., Baltimore, 21278. Although personal replies are not possible, questions of general interest will be answered in this column.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.