In evaporated milk, the ingredients are milk, dipotassium phosphate, and carrageenan. Will dipotassium phosphate and carrageenan cause any harm to our bodies? Can we consume them daily? And in what quantities?

 Just how much evaporated milk are you chugging? continued...

 If a recipe for German Chocolate Cake calls for 4 oz. of sweet German chocolate, can I substitute semi-sweet chocolate morsels? And if so, how much?

 Surely you mean German's chocolate? continued...

 Why put sugar in water when boiling corn?

 The whole point of sweet corn — and it's essentially what separates us from the livestock that consumes much of the "dent" or field corn grown in this country (that and the whole cud thing) — is its sweetness. And if you've eaten much corn, you know that that sweetness can be a little unpredictable. continued...

Daily Bread

"There's no catching trouts with dry breeches."
— Portuguese Proverb

Steak with Friends At Home, with Rick Tramonto

Recipe du Jour

Chicago-Style Garbage Salad

Submit your question
to Ochef

RECENT ARTICLES:
What Do You Do with a Ham Bone?
Why Add Sugar to Casseroles?
How Long Can You Keep Corn Fresh?
Freezing Shoofly Pie (and Where Did it Get its Name?)
How Much Does a Square of Chocolate Weigh?

RECENT PRODUCTS:
Progressive International's Collapsible Salad Spinner
Chef's Planet Measuring Colander
Emile Henry 3-Quart Round Casserole
J.A. Henckels Twin Pure Serving Spoon
Alligetter Garbage Disposal Retrieval Tool

RECENT BOOKS:
The Great Ceviche Book (Revised)
Gourmet Meals in Crappy Little Kitchens
Whoopie Pies
Stonewall Kitchen Appetizers
Latin Grill