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This Week's Question

What would be a good salad, vegetable or starch to serve with your Beef Bourguignon?

From Sandy Lauper - Blue Point, NY

Since the Beef Bourguignon really stands on its own, I might serve a green salad and a piece of Brie as a separate course. I like the recipe for Green Salad Vinaigrette in my book, Barefoot in Paris.

I'm looking to purchase a KitchenAid Stand Mixer. Do you recommend one in particular?

From Trish - River Edge, NJ

The stand mixer I use is KitchenAids's Artisan Model: No. KSM150PSWH, in white. The bowl is a 4.5 quart size.

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There are so many types of salt - table salt, sea salt, kosher salt. Does it make a difference which salt is used when cooking or baking?

From Carol - Harleysville, PA

The kind of salt you use definitely makes a difference. I never use table salt because it has a metallic taste and tastes extremely salty. All of my recipes are based on Diamond Crystal kosher salt (even using a different brand of kosher salt makes a difference!) Sea salt is less salty than kosher, and fleur de sel is even milder- I often use it for finishing rather than cooking.

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How do you recommend storing flour and sugar? I'm not going to have canisters on the counter - so the container doesn't have to look pretty.

From Karen Anderson - Boston, MA

I would store flour and sugar in large, airtight plastic containers at room temperature.

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can I make the soppressata and cheese in puff pastry and hold it in the refrigerator for six hours?

From Linsley - NJ

Yes, you can assemble the pastry ahead of time, but don't bake it until you're ready to serve it.

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Hi Ina, I LOVE your recipe for chicken stock. However, even though I follow your recipe to a T, my chicken stock never fully congeals and turns gelatinous the way yours does. Am I doing something wrong?

From Ryan King - Cleveland Heights, Ohio

The gelatin in the bones should only congeal the chicken when it's refrigerated. At room temperature, or when heated, the stock will return to a liquid.

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