Not all Parmesans have same fat

WHAT'S COOKING?

September 15, 1993|By Rita Calvert | Rita Calvert,Contributing Writer

Q: How much fat is there in a tablespoon of Parmesan cheese?

A: There is between 6-8 grams of fat in an ounce of Parmesan cheese and 1 ounce equals 3 tablespoons of this cheese, grated. Fat content may vary by the brand of Parmesan used. Some pregrated varieties actually contain filler to extend the cheese.

Q: What does it mean to deglaze a pan and when should I do it?

A: Deglazing a pan is the cooking process by which a liquid (such as wine or stock) is added to a pan after the item has been sauteed. The liquid is stirred with the browned bits loosened from the bottom of the pan and this enriched liquid is usually used as the base for the sauce. This is done when sauteing meat, poultry, seafood and some vegetables.

Q: Do I need to sift flour for baking?

A: If the bag of flour is marked "presifted," there is no need to sift. Just spoon it into a dry measure and level off the top with a straight edge.

Q: What does it mean to rehydrate a food?

A: Liquid or moisture is added back into dried foods when they are rehydrated. Dried foods such as raisins, dried tomatoes, dried cherries, dried cranberries, dried blueberries, dried mushrooms, figs, apricots (other dried fruits) and even some herbs can be rehydrated. This process is done by adding enough juice, stock, liquor, wine or water to cover the item and then heating gently on top of the stove or in the microwave until the item is soft. This only takes a few minutes for most items.

Send your questions to: What's Cooking, c/o Food & Home, The Sun, 501 N. Calvert St., Baltimore 21278.

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