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Frequently Asked Questions about Beverages

Every day, we receive lots of emails from people asking for answers to general questions. For a glimpse of this dynamic exchange of ideas and tips, and for answers to questions about food that you may have had yourself, please have a look at this FAQ! You can also browse other answers at other FAQs pages or look for answers in articles in the services page.

If you still have questions, post it in the recipe forum where other visitors may respond to your request.

Q. Is eggnog safe to drink?

A.  A holiday classic, Christmas just wouldn't quite be the same without eggnog. Concerns about salmonella may make you reluctant to partake of this ubiquitous drink. But there is a way to make it safe. To do this you'll need an instant-read thermometer and a steady eye. First, beat the eggs in a saucepan with the sugar and milk or cream called for in your recipe. Stir the mixture constantly over low heat until it is thick and the temperature is 160 degrees F (71 degrees C). Immediately place the pan in a bowl of cold water to stop the cooking. Then proceed with the rest of the recipe. The added benefit of this technique is that it will make your eggnog, even the low-fat versions, even more thick and creamy.

Q. Some beverage recipes call for a lemon zest garnish. What is lemon zest?

A.  Zest is the perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. More definitions for cooking terms can be found in the Oriental Foods And Recipes glossary.

Q. I often find myself adjusting recipes in order to make enough for my family, but it doesn't quite work for some recipes. Do you have any advice for me?

A.  Changing recipes in order to make more or less servings is called "recipe scaling." Whenever you alter the amounts of ingredients for a given recipe, you may also need to adjust the cooking temperature, cooking time, pan size and seasonings. But for food chemistry reasons, recipe scaling simply does not work well for some dishes: delicate foods such as soufflés, baked items requiring yeast such as breads, and recipes for a single large item that is meant to be later divided into smaller portions such as cakes, pies, breads and whole turkey.

Our Recipe Scaling Page will give you a reliable framework for successful recipe scaling: It offers detailed guidelines for recipe scaling and easy instructions for using the handy recipe scaling tool on our site. You can always find this tool and a link to our recipe scaling tips from any recipe at Oriental Foods And Recipes.


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