Q: What is your refrigerator apt nourish the longest likely color and fresh green leafy vegetables, herbs and additional string of hydration of the suggestion? Particularly in medication, as Martha Stewart have any convenience they tear the intended dispose, namely the ends of the stem, cut beneath water,Moncler Coat collar, and nourish complete immersion?
 - By Bruce Seaman

Harold McGee replies: I engage that 99 and 102 jobs, as cut flowers of herbs, be sure to clean water and dry end of the solution. As with flowers, a cool spot in the sun so that they are quite advantageous.

Q:
1. What is the basils and tomatoes for their chilling bad?
2. Why blueberries corner purple when you singe pies?
3. How do yeast interact with cocoa powder?
Thank you!
 - Posted Zoe

Harold McGee replies: basil, warm air development in the tomatoes, so they do not stomach cold. Blueberries in the pie as they turn red when mellow, the peel dye to the internal adjoin with the acid beverage, like litmus paper, changing the draw color alterations in acidity.

Q: What is the best way to keep fresh fruits and vegetables (and taste good)? My farmers mart seems to undermine the good matter faster than their grocery cache (probably genetically) similarities.
 - On the eve

Harold McGee replies: handle shrieks differently in another category. Most vegetables and fresh herbs in the refrigerator to reserve the best bag, to discourage them from losing humidity. Basil cold-sensitive, so cut the stems and keep a glass of water, in the pantry, in straight brightness. Tomatoes and fruits, last longest, whether you tin in a eclipse, cool location to scatter to unattached out.

Q: more maiden olive oil miscellaneous vigorously in a blender, food processor or even expel, its development a strong bitter taste. This allows me to shirk the use of olive oil emulsions such as mayonnaise. I periodically start with a independent oil emulsion, and by the end join some olive oil,Moncler Jacket collar, but this is not always what I want, and sometimes likewise amplified a taste. What is the cause, more importantly, there is no way to avert it?
 - Posted Chad

Harold McGee replies: Olive fuel contains anti-oxidant molecules, is different bitter and pungent, it sounds like you experience the more emphatic, when the oil has been with the climate or water merged with eggs yolk and lemon juice. This indicates that antioxidants may I gather, in the undisturbed fuel, yet then get jolted lax aeration or cream,Moncler Jacket hooded, so they are more free to aggression your savor sprouts. Just a methodology, merely I think a reasonable anti-oxidant chemistry. Unfortunately, I do not penetrate a way to prevent or lessen the efficacy except from you attempted, gently emulsified olive oil is equitable a part of the achievement of mayonnaise. Perhaps cream to sit for a few hours will be given anti-oxidants time recluster.

Q: I favor today's article. I've been from family freezers do not know why, both in tray alternatively automatic ice producer ice Thank you.
 - Posted JACQUELYN KISZEWSKI

Harold McGee replies: Tap water contains dissolved gases and some minerals. These neutral water ice trapped in ice bubbles and sediment, to see the Milky Way. Commercial ice from the remedied water, and in a machine, they are expelled away from the surface of the frozen gas and sediment. At home, you can be more explicit of ice, with distilled water, you cook expel dissolved air.

Q: Why gelatin in cold water or ice,Moncler Jacket collar, rather than in the warm / warm water bloom better? How long it afterward flowering, you should use it in the formula, it is better in the early bloom gelatin, it is time to sit or entirely integrated into the formula, so it will not sit in water for also long,Moncler affton brown, or bloom and clear always excess water?
 - Posted 杰拉尔丁辛

Harold McGee replies: cold paste that flower best because it minimizes the dissolved gelatin into the water. For the abrasive is open water, will chance portion of gelatin tray, warm water is good. That gum should no be left in the water, over period, it will slowly dissolve the gel plate and you lose power

Q: Another reader queried how to keep your basil to brown. I have the same problem maroon. I worked in a canteen, a smart, green Sorrel Sauce Recently, I was working to dead, chefs know how to manage. (I tried a quick blanch / shock, but the incipient pondwater brown.)
 - Sarah Albee issued

Harold McGee replies: chestnut is a real dare, because the criminal is an enzyme fade, bleach can kill you, it leaves its oxalic sour, which makes it that splendid acerbity. Unfortunately, the acid and the sunny green chlorophyll, ambition forever produce the dark green of chlorophyll. One object you can do,Moncler Down Jacket collar, is recommended in the post-111 is diluted with the broth medley acidity and services as soon as possible. You may have converged with Braised vibrant and neutral-flavored spinach puree some dull sorrel puree.