2) How do you know if baked salmon is ready?
iii) What is the difference between a caper and a caper berry?
I want to hear from you. Your questions make me feel like an authority. You challenge me and force me to learn new facts and methods. And, I like being the go to person for your food questions. And I am accessible...I'm on facebook, on Twitter, at school pickup, in town, on the elevator, next to you at a red light, pulling out of Surgents, the Lucky store or at the Mobil...I am everywhere you need me to be for your Food 911.
Ask the Foodie!
Write me anytime. Ask the Foodie. Send me your stories, recipes and questions. Your questions will be answered in my blog. Confidentially of course. Unless you specifically state otherwise, I don't name names.
The answers to the above questions are...
a) I have never tried it but here's a link.
2) 400 degrees for 20 minutes for rare - you want it to feel like the skin between your thumb and index finger when you poke it.
iii) Capers are smaller, rounder and darker in color; caper berries are larger and on the vine. Both are brined in water, vinegar & salt and they can be used interchangeably.