You've written to her with questions about what you'd like to learn in the kitchen, and she has responded.
Sara Moulton Answers Your Questions
Jill Tolleson: Can you help me understand what heavy cream is? I find recipes that state heavy cream and then say to whip it. I have bought half and half AND whipping cream. Half and half will not whip. I'm always buying the wrong thing. How do I know how/when to used these two products?
I don't blame you, it is confusing. Heavy cream, also known as heavy whipping cream has a higher fat content than any other cream – at least 36 percent, while whipping cream (without that word "heavy" in there) has a butterfat content of 30- 36 percent. Both of them can be whipped but heavy cream will whip up much faster and to a firmer consistency that plain old whipping cream.
Meanwhile, light cream with 18-30 percent fat and half and half with 10-18 percent cannot be whipped.
It is important when you are whipping cream to make sure that it is very cold before you start beating it.
Shirley Jones: Is it safe to boil eggs ahead of time and refrigerate until ready to use within a few days? Peeled or in shells?
I got this right off "The Incredible Egg" website, which is the very useful website of the egg board:
"As soon as you've cooled them, refrigerate hard-boiled eggs in their shells and use them within one week."
Denny Schultz: Dear SARA: I recently bought 1/4 of a cow and three friends took a quarter each. Well, I got the BEEF TONGUE! I know they did this as a joke. Well, not to be out done, I said, "no problem, I'll cook it and share the finished product with you." Well, guess what. I WAS BLUFFING! Worst yet, I can't even find a recipe that's not South American. How do you cook a beef tongue and what would go with it. Keeping in mind that this is Chattanooga,Tennessee, (Southern Cooking and Grilling), nothing too exotic please. Help from a big FAN. Thanks, Denny Schultz
You are in luck. I just happen to be reviewing a cookbook in advance of publication, "The Great Meat Book," by a highly qualified meat specialist Bruce Aidells. It is going to be published by Houghton Mifflin Harcourt on October 2 of this year. Bruce just happens to have a recipe for pickled tongue in this tome and he has offered to share it with you.
Here you go! (By the way, I did not ask for info about Insta-Cure No. 1 since I doubt you are smoking the tongue):
Pickled Beef Tongue
Beef tongue should be well washed before pickling. A beef tongue weighs around 2 to 3 pounds and can be pickled using the same recipe as the kosher-style corned beef or the recipe below. 1 gallon of Basic Wet-Brine should be enough for 2 to 4 tongues, a half gallon being enough for 1 or 2 tongues.
1 or 2 whole beef tongue, well washed and scrubbed
1/2 recipe Basic Wet-Brine (see below)
Insta-Cure No. 1 (optional)
1/4 cup pickling spice store bought or homemade (see recipe below)
Combine the Basic Wet-Brine and pickling spices and cure tongues for 5 days for smaller 2 pound tongues and 6 days for larger 3 pound tongues. After 2 days remove tongue, stir brine and replace tongues. When finished curing, wash tongue well and wrap in plastic wrap or store in a zipper-lock bag in the refrigerator until ready to cook. Pickled tongue will keep for 2 to 3 days.