Q+A with Sara Moulton

— -- CoolJules1965:Sara,What is the best way to keep cilantro from the produce section fresh. It seems to go bad within a couple of days after buying it.Thanks!Julie BRock Hill, SC

Sara_Moulton:Julie,When you get the cilantro home take it out of the plastic bag and put it stems side down into a glass or measuring cup filled with water. Put a platic bag over the leafy top of the cilantro like a tent and keep it in the fridge. Change the water every so often. It should last 5 days to a week like this. The same principle applies to basil, parsley and dill.Best,sara

GildaKB:Sara-

No matter how many recipes I try, I can't seem to make a really good marinara sauce that's not too acidic nor too thick or thin. I've just about given up trying and I can't believe that something so simple could be so difficult. Do you have a recipe that can put a smile on my family's face when I cook Italian?Thanks,Gilda B.Buffalo Grove, Illinois

Sara_Moulton:Gilda,Not being Italian I can't vouch for my suggestions but here goes - the trouble is that tomatoes, especially ripe in season ones and canned ones (which are canned at the height of their ripeness) have a high acidity. Some people add sugar - I prefer to add a fair amount of onions and cook them well to bring out their natural sugar. In terms of too thick or too thin that is just a matter of the water content. It is the same with any sauce -- if it is too thin, just simmer it gently until it has reached the right consistency, if it is to thick, just add water. I hope that is helpful. Meanwhile, check out one of Lydia Bastianich's books or Marcella Hazan. I bet they both have a fullproof marinara sauce. Best,sara

BrynMom:Sara, when can you substitute low-fat dairy products (milk, cheese, sour cream, cream cheese, etc.) and still have the recipes work? Is there a rule of thumb?

Helene

Sara_Moulton:Helene,First of all I would recommend using only low fat dairy products, not no fat. I think no fat has no flavor and no texture. The recipes should work just fine although they might not be as rich. I routinely use low fat dairy products and have never had a problem. One thing to keep in mind is that milk, sour cream and yogurt, even when they are full fat cannot be boiled or they will curdle. They do not have a high enough butterfat content. The only two things you can boil are heavy cream and creme fraiche. If you add binder to a sauce such as a roux or a slurry, you can boil milk, yogurt or sour cream.Best,Sara

5 cups air popped popcorn

3/4 cup each cashews, peanuts, almonds (you can decide it you want the roasted variety or if you want the blanched almonds)

1 cup whole wheat cereal such as wheat chex

1 large egg white, lightly beaten

1 teaspoon worcestershire sauce

1 1/2 tablespoons sugar

1 tablespoon sweet paprika

I like to add some cayenned too but I left it out since this was a recipe for kids

Toss all the ingredients together, spread out on a lightly oiled sheet pan and bake at 350 for 15 to 20 minutes or until crisp.-Sara