Your Burning Holiday Questions, Answered
Our experts take on the tough topics.
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Don't let holiday prep become stressful. From cookie baking tips to dinner party etiquette, our magazine editors are here to help!
If a recipe calls for baking chocolate, can I use another kind?
Baking chocolate is unsweetened, so if you sub in semisweet or bittersweet, you'll end up with too much sugar in your dessert. (And reducing the sugar in the rest of the recipe could introduce other problems.) In a pinch, you can substitute 3 tablespoons of cocoa powder plus 1 tablespoon of melted butter or neutral oil for each square/ounce of baking chocolate in the recipe.
Am I a bad guest if I bring a dish that requires reheating?
A quick zap in the microwave is probably fine, but if you need the stovetop or oven, you're likely complicating things. Check with the host beforehand and give them a heads-up if you'll need fridge or freezer space. If you don't want to risk imposing, bring something that can be served at room temperature.
Mike Garten
Can I cook a roast straight from the freezer?
From a food-safety standpoint, yes, but the meat will take about 50 percent longer to reach the proper internal temperature—which means the outside may be done before the inside is cooked through. Plan ahead and thaw your roast overnight in the fridge, then bring it to room temperature an hour before cooking.
Do cookie ingredients really need to be at room temperature?
Yes, unless the recipe specifies otherwise. Ideally you should pull butter, eggs and any liquids out of the fridge at least 30 minutes ahead of time. Butter is the most important: It should be soft enough that you can easily beat the ingredients together. To soften butter more quickly, cut it into small pieces, or if you're really short on time, microwave it at 50 percent power in 10-second intervals until it's softened but not melted.
Is double-dipping all that bad?
Bacteria can transfer from a half-eaten chip to the communal dip bowl instantly. And although the chance of dip-related illness isn't super high, the optics aren't great: Double-dipping makes other guests uncomfortable!
Can I keep red wine in the fridge?
Go right ahead—you just might want to let the wine sit for a bit to take the chill off before you drink it. Some light-bodied reds, like lambrusco and pinot noir, taste great chilled, but most full-bodied ones are better served just slightly cool. Refrigerating will also help keep opened bottles fresh: Recork the bottle, then refrigerate for up to five days.
Credits:
Introduction written by Sabrina Choudhary for FoodNetwork.com.
All other text written by Becca Miller for Food Network Magazine.
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