Chef Sara Moulton Answers Your Cooking Questions

April 17, 2013— -- Celebrated author and TV chef Sara Moulton is the food editor at "Good Morning America."

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

Geralyn Hopson:When roasting a group of vegetables like carrots, zucchini, potatoes, Brussels sprouts do you put them all in at the same time despite the fact that some will cook faster? Or is there some timing element to doing it?

Sara's Answer:

Geralyn,

I would add them to the pan at different times because you are right, they don't all cook in the same amount of time. So, in the lineup you have described above, I would start with the potatoes and then add the carrots and Brussels sprouts, and finally a little while later, the zucchini. The vegetables should all be cut roughly the same size and also, more important than anything else, don't crowd the pan. They need to be spread out with a little space between the vegetable pieces or they won't properly caramelize.

Aileen Ard:How do I get meringue to fluff up? I have tried beating it forever and it never gets stiff enough. I want 3-4 inch high peaks on top of my lemon pie. Do I add something besides egg whites and sugar?

Sara's Answer:

Aileen,

There are several things to keep in mind when beating egg whites. The fresher they are the better. They must be clean (make sure no yolk breaks into them and the bowl they is grease-free). They beat better when at room temperature. Start them slowly and beat them until they reach soft peaks. Then add the sugar, a tablespoon at a time and beat until they just form stiff peaks. If you follow all these rules you should end up with a beautiful stiff meringue.

Judy Teal:Why is it necessary to use cold water for cooking noodles? Why not hot to decrease cooking time!

Sara's Answer:

Judy,

Hot water has been sitting in the tank for awhile and does not have a fresh flavor. I know it seems silly to talk about flavor and water but it does pick up some off taste while sitting in that tank. It won't kill you, it just won't taste as good.

Jeanne Trout:Hi Sara, What is the best way to clean mushrooms? I have been told not to use a lot of water, brushing them still leaves them brown and just using a towel does not seem clean enough. What do you do? Thank Sara, Jeanne

Sara's Answer:

Jeanne,

I wash mushrooms (cremini, button, oyster, shiitakes -- the way I learned when I did an apprenticeship at a 1 star restaurant in Chartres France many years ago. I fill up a bowl with cold water and then, working with about 5 or 6 mushrooms at a time, I drop them in the water, swish them around vigorously and then quickly get them out and onto a paper towel lined tray.

When I was in cooking school I was taught that the proper way to clean them was to wipe them one at a time, but that can get so tedious when you are washing a whole bunch of mushrooms at once. However, I do wipe portobellos with a wet paper towel because they are so big, it is easy. And morels need to be carefully washed one at a time.

J.Huetter:Can you please tell me what mascarpone is. It is in recipe form GMA this morning. Thanks

Sara's Answer:

Mascarpone is an Italian triple cream cow's milk cheese that has the texture of a very thick sour cream but with a much sweeter taste. It is an important ingredient in the dessert, tiramisu and is often used as a topping for fresh berries.

Sara Moulton is the "Good Morning America" food editor and host of the PBS show "Sara's Weeknight Meals." For more great recipes from Sara, check out her website or follow her on Twitter: @saramoulton