From Lizzy - Boston, MA
I’ve made your meatballs before and they are amazing, but I am still a beginner and I’m always feeling a little confused about the breadcrumbs! Do you recommend any specific brand of “seasoned dried breadcrumbs” And for the fresh breadcrumbs, do I just chop up some bread and call them breadcrumbs?
Ina's Answer:
For the seasoned dried breadcrumbs, I like brand '"4c" which is available in most grocery stores. For fresh breadcrumbs, I start with a loaf of crusty white or sourdough bread, remove the crust, and chop the bread in a food processor until it's the size of large breadcrumbs. I hope that helps!!
From Jami - Nebraska
I made your Coconut Macaroon recipe, but I did something wrong - they puddled at the bottom as they baked. What did I do wrong?
Ina's Answer:
The Coconut Macaroons do tend to leak a little bit, but there shouldn't be a "puddle" beneath the cookies when they come out. Most likely, the egg whites were either under or over-whipped. For this recipe, it's important to whip them just until they form medium-firm peaks.
From Rebecca - Amarillo, Texas
I love the big white serving bowls and platters that you use. What brand are they and where can they be purchased?
Ina's Answer:
I get a lot of my serving bowls and platters from Williams-Sonoma and Crate & Barrel. They both have a huge range of white china. For example, my large serving bowls are Crate and Barrel brand, and my Pillivuyt and Apilco dishes are from Williams-Sonoma. I hope that helps!
From Juliette - Bradley Beach, NJ
I noticed that when you make white chocolate chocolate cookies, the dark chocolate bark, and the white chocolate bark, you use 1 pound bricks of “good chocolate." What brand do you use and where can you find it?
Ina's Answer:
I prefer Lindt, Callebaut, or Valrhona chocolate. I buy them at specialty food and cooking stores, or online at Amazon.com.
From Mary M Broadfoot - Florida
On one of your food network shows, you mentioned that you buy your truffle butter online. Would you share where you purchase it?
Ina's Answer:
I use Urbani or D'Artagnan white truffle butter.
From Helen Feenie - Los Angeles / London
I saw you make truffled mashed potatoes the other day and wondered what the difference in taste is between white and black...which is more "truffley?"
Ina's Answer:
Black truffles tend to come from the South of France, while white truffles tend to come from Italy. Black truffles have a much more subtle flavor, but I prefer the strong pungent flavor of white truffles. I actually only use truffle butter, which has actual truffles in it- because truffle oil can vary enormously in terms of truffle content.
From Nancy Weed - Wilmington, DE
There are so many kinds of vinegar. Which ones do you suggest for a well stocked pantry?
Ina's Answer:
I think the basic vinegars to have on hand are white wine and/or champagne, red wine and balsamic. I also use raspberry, apple cider, and sherry vinegars occasionally.
From Diane Harris - Michigan
When you say good white chocolate, what do you mean?
Ina's Answer:
I use bars of white chocolate, preferably Lindt or Callebaut.
From Amber - Sioux City, IA
When my cheesecake comes out of the oven, it has a light brownness on the outer edge of it. What can I do to do avoid that, or is that how all professional cheesecakes look?
Ina's Answer:
That actually is how all cheesecakes look, and I think the lightly browned edges make the cheesecake look perfectly done.
From Darian Longmire - Chicago, IL
What kind of beverage and spirits are essential for stocking a home mini bar?
Ina's Answer:
I usually have Scotch, vodka, bourbon and gin, and it's always good to have a red and white wine on hand. For mixed drinks, I would stock tonic, club soda and ginger ale. And if you have room for more, add what you think your friends like to drink-- rum, tequila, etc.
From Kristie - Kamloops, BC, Canada
My question is regarding meringue for a Pavlova dessert. Mine have a nice texture and taste, but the colour is more beige than white. My oven is clean, and I have checked the baking temps with additional thermometers. Help!
Ina's Answer:
The problem is either that the temperature was too high or the meringue was in the oven too long. In my experience, the trick with meringues is to keep an eye on them - unfortunately they can go from perfectly baked to overdone very quickly!
From Marcia Potter - Denver, CO
How do you know which onion to use in a dish if the recipe does not specify? Red, yellow, white, sweet, green? Is there a general rule of thumb for which to use?
Ina's Answer:
Unless the recipe specifies otherwise, I would always assume it's calling for yellow onions.
From Cathy Gilchrist - Asheville, NC
Do you use mostly white dishes and white Le Creuset? I love various colors but have a hard time mixing colors when entertaining. Am I being silly?
Ina's Answer:
I use mostly white dishes and serving platters because they generally make the food look the best. There are a few exceptions: salads and green vegetables can look beautiful on grey platters and I love to serve dessert on colorful old-fashioned plates that I collect at flea markets and antique china stores.
From Caroline Eastwood - Montreal, Canada
Hi Ina, I love your lemon chicken and risotto recipes. Can you recommend white wines to use when making them?
Ina's Answer:
I would recommend Pinot Grigio- it's versatile and easy to find!
From Laura Quinn - Derry, Ireland
What would you recommend baking for homemade Christmas gifts?
Ina's Answer:
I love to make Salted Caramel Nuts, White Chocolate Bark (Barefoot Contessa How Easy Is That?) and Rum Raisin Truffles (Barefoot Contessa Foolproof)!
From Trish - River Edge, NJ
I'm looking to purchase a KitchenAid Stand Mixer. Do you recommend one in particular?
Ina's Answer:
The stand mixer I use is KitchenAids's Artisan Model: No. KSM150PSWH, in white. The bowl is a 4.5 quart size.