Ask Jamie Geller

 

Purim Panic!!!

 

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Dear Jamie,
Purim starts right after Shabbat is over and I am so panicked! How I am going to get everything done for the seudah, what with cleaning up from Shabbat and all? Is there any way to prepare in advance? What advice can you give me to keep my cool and stop my panic?
Thanks,
Heather in Toronto

Dear Heather,
First, breathe! Remember that we’re all in the same boat, and breathe again. Seriously — it can be done. After all, you’ve done harder things than this – like a three-day Yuntif. Unlike Shabbat or Yom Tov, on Purim you have the opportunity to serve fresh food, right out of the oven, the way it was meant to taste. Every cook who has slaved over a meal knows that value here. This is our dream, and we get to live it on Purim.


 

How to Clean a Crusty Crock Pot

 

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Dear Jamie:

I scrub my slow cooker for hours on end, yet I still cannot get those cholent stains out. Help!


 

Age-Appropriate Kitchen Duties for Kids

 

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Dear Jamie:

I would like to share my joy of cooking with my children, and you always say that the best way to do that is to get them involved in the kitchen. My kids range from age 3 to 11. What kitchen duties are good for each age group?


 

Recipe Ideas for a Wedding Shower

 

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Dear Jamie:

I am making a Sunday wedding shower and I wondered if I could have some suggestions for what to serve.


 

What’s the Best Appetizer to Serve at Sheva...

 

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Dear Jamie:

What’s a good appetizer to have already plated for an at-home DIY Sheva Brachos?


 

How do You Make Fried Chicken Without Buttermilk?

 

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Dear Jamie:

How do you make an authentic fried chicken that doesn’t include soaking in buttermilk?


 

Make Your Own Broth? Yes You Can!

 

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Dear Jamie,

Hi! I’m living in Israel and I just bought your new recipe book. I see that a lot of the recipes require ready-made chicken and beef broths. I contacted Manischewitz and discovered that they do not distribute these items here. I was wondering if there is anything I can substitute for ready-made broth.


 

How Do You Cook With Rock Salt?

 

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Dear Jamie:

At a recent dinner party, the hostess took out a fish cooked in rock salt. It looked so interesting and tasted delicious! How do you cook with rock salt?


 

What Do I Serve for Thanksgiving Weekend Brunch?

 

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Dear Jamie,

I have a number of guests coming from far away for Thanksgiving – and they’re staying through the weekend! What can I serve them for Sunday brunch?


 

How is Quick & Kosher: Meals In Minutes...

 

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Dear Jamie:

I heard that you have a new cookbook coming out.  How is it different from your first cookbook?


 

Ask Jamie Geller: What Do I Serve My Guests On...

 

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Chicken Drumsticks

Dear Jamie,


 

Ask Jamie Geller – Can You Give Me Some Tips...

 

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I’ve been schmoozing with a loyal reader named Jack about braising meat. Why don’t you listen in?

Jack: Jamie, in your Brisket in Wine Sauce recipe, you say to bake until the internal thermometer in the beef reads 190˚. I checked a meat temperature web site, and it said that well-done beef is 160˚. I’m thinking that 190˚ was a typo; please update the recipe if necessary.


 

Ask Jamie Geller – How Do I Reheat Stew in a...

 

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Hi Jamie,

I saw the Stew in a Pumpkin Shell recipe on your site and it looks great. I want to try it for Sukkos, but we do not leave our oven on. If I prepare it ahead of time in the oven, how do I re-heat it before serving and keep it warm? We usually place our food on an electric hot tray, but with the stew inside the pumpkin shell, I don’t know how that’s ever going to heat up. Any ideas how to serve this?  Thanks a lot!


 

Ask Jamie Geller – What Do I Cook for Rosh...

 

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Jamie,

With Rosh Hashanah so early this year, I’m having a hard time figuring out what to cook. My regular chicken recipes seem too heavy for warm weather. Do you have any light recipes for fish or chicken that would impress guests but that wouldn’t be too, too complex? (I’d love a complete menu!) I have young children and don’t have a lot of time to spend in the kitchen.


 

Ask Jamie Geller – Frozen or Fancy?

 

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Hi Jamie,

I seem to have a cooking problem. Before I got married, I used to cook lot of different types of foods and they came out pretty good. Now that I’m married, I’m afraid to cook. What should, or what can, I do? I stick with basic foods and frozen foods and rarely get fancy. I need to have confidence again knowing that what I make will taste very good. I want to learn how to prepare foods as you do….. PLEASE HELP ME JAMIE!