Chef Sara Moulton Answers Your Cooking Questions

I reached for one of my favorite books for this answer, "The Berry Bible," by Janie Hibler, Morrow, 2004. Here is what she says:

"Berries need to be rinsed before being used. I pour the berries into my over-the-sink expandable colander and spray them with cold water, gently shaking the basket a couple of times. Another easy method is to put the berries in the basket of a salad spinner. Fill the salad spinner with cold water and give the berries a good dunking-just a few seconds in the water will do. Let the berries drain before using them. Raspberries, with their hollow cores, are particularly fragile, so rinse them only a pint at a time.

"To freeze, first rinse the berries and drain thoroughly, then transfer to a baking sheet lined with paper towels and pat dry. Pour the berries into self-sealing plastic freezer bags and freeze for up to a year."

Malcolm Delano: How does one make a cookie "chewy"?

Sara's Answer:

Malcolm,

If you use shortening as the fat in your recipe you will end up with a thicker, chewier cookie than if you use butter.

Bill Kreller: Please don't laugh, but what is the best way to sauté garlic mushrooms and onions for meats and poultry? I always seem to burn them.

Sara's Answer:

Laura,

It sounds like you are sautéing them over too high a heat. Keep the heat at medium low and stir frequently.

For more great recipes from Sara check out her website or follow her on Twitter: @saramoulton