DEAR HELOISE: I have a recipe that calls for tarragon vinegar and xanthan gum. I can't find either.
-- B.B., via email
DEAR READER: Xanthan gum is widely used as a stabilizing agent and to thicken products such as cosmetics, ice cream, jams, salad dressings and toothpastes. It usually can be found in health-food stores and some grocery stores. Tarragon vinegar also is found in grocery stores and health-food stores. If your recipe calls for these two products, it's best to use them rather than a substitute.
DEAR HELOISE: A friend told me of a quick way to make scrambled eggs in the microwave: Place your eggs in a small microwavable bowl, whisk with a fork and add seasonings. Place in the microwave for 42-45 seconds. You can add more ingredients, but the time will increase. By then, the toast also is ready.
-- Helen H. in San Antonio
DEAR HELOISE: Instead of rummaging through my spice cabinet for the ones I need while cooking, I bought some little plastic baskets (6-by-10-by-3 inches) and decided to group my spices alphabetically in those baskets. Now when I need a spice, I know which basket to pull out. No more hauling out every spice to find the right one.
-- Joel R., via email
DEAR HELOISE: I've been using some highly decorated paper plates in the microwave. Then I wondered if this was safe. Is it?
-- Raylene W., via email
DEAR READER: The U.S. Department of Agriculture (usda.gov) recommends using only white paper plates with no printing on them in the microwave. The following items, according to the USDA, also should not be microwaved:
• Yogurt containers
• Newspaper
• Foam cups and plates
• Margarine tubs
• China with metallic paint on it.
DEAR HELOISE: Mushrooms are best stored in paper bags. So I occasionally help myself to extra paper bags to keep at home. When I buy mushrooms anywhere that doesn't have paper bags, I know I'll be able to store them properly.
-- Miss Pasko,
Dorset, United Kingdom
Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email
Heloise@Heloise.com
Food on 10/18/2017