Ask the Chef
Who do you call when nothing seems to go right in the kitchen? Fiona’s Chef’s and Event Specialists are a passionate group who realize the art of cooking is a never ending quest of knowledge. Your questions offer us an opportunity to learn with you and maybe save a holiday meal!
Sample Questions:
| Q: |
What is the best cooking oil for sautéing? |
| A: |
It depends on the food and cooking style you're doing. Grape seed oil has a hig smoke point (high temperature before burning) and a clean taste that let's the flavor of the food come through which makes it great for fish, chicken or vegetables. Add a little sesame oil to it for an Asian dish or pure olive oil for an Italian dish. We don't suggest using extra virgin oils for sautéing, as it isn't worth the extra expense. Save it for the salad dressing! Peanut oil also has a higher smoke point and imparts a nutty flavor. |
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| Q: |
What's better for cooking: Iodized salt or kosher salt? |
| A: |
Most Chefs us Kosher salt for its clean taste and coarse texture, which allows you to sprinkle the salt on with more precision. Iodized salt is used in most baking recipes because of the precise quantity requirements, although many bakers including Fiona's are switching the recipes to sea salt for a brighter flavor. |
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| Q: |
Is it okay to buy a dessert from Fiona's and tell your future Mother-In-Law that you made it? |
| A: |
Absolutely! Just make sure you let us in on the secret and tell us her name so we can cover for you when she asks! Hint: Remember to damage the pie a little before you serve it. We all know perfection doesn't come from our home kitchens! |
Have a question for our chef?
Please submit your question(s) using the form below. Or read further down the page for common questions we've already answered for you!
