Annie Watson

Annie brings decades of experience to the Kitchen Ask. She is a noted chef and avid gardener. Her new book 'Healthy Eating Through the Garden' will be released shortly. When not writing or speaking about food and gardens Annie can be found puttering around farmer's markets and greenhouses looking for the next great idea.

How do I get my Dutch oven white again?

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The method: Fill the pan with a 1/2 inch of hydrogen peroxide and add 1/4 cup of baking soda, then bring to a boil. Once the mixture is foamy, turn the heat off and let sit for about 10 minutes. Pour mixture down the drain and rinse with warm water.

What can I use if I don’t have kitchen drawers?

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Store frequently used small appliances, such as a toaster and coffeemaker, on the counter. Store ones seldom needed in a lower cabinet. Install a drawer onto a deep lower shelf for appliances used occasionally, such as a rice cooker and blender.

What can I use instead of oil for roasting?

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substitute for fats like oil, butter, or shortening. Some of my favorites include applesauce, mashed bananas, and puréed dates. In some instances, nut flour or nut butters can serve as substitutions or additions. Roasting—There’s no need to coat your vegetables or other foods with oil before roasting them in the oven.

How do you keep baked macaroni and cheese from drying out?

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Undercook your pasta—cook one minute less than the package directions to avoid a mushy mac and cheese. Swap rich cream for all or half of the milk in the recipe. Cook your pasta in salted water. Season every layer of your sauce: the roux, after the milk is added and after the cheese is melted in.

What kind of bowls does El Pollo Loco have?

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Chicken BowlsTamale & 2PC Bowl. Nutrition Info.Tamale and Taco Bowl. Nutrition Info.Double Tamale Avocado Bowl. Nutrition Info.Double Protein Avocado Pollo Fit Bowl. Nutrition Info.Original Pollo Bowl® Nutrition Info.Grande Avocado Chicken Bowl. Nutrition Info.Double Chicken Bowl. Nutrition Info.

Is it better to bake or boil corned beef?

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Cooking over a high temperature. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.