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Jana Turner

U.S.
Available
First of all, I LOVE to cook. I raised four kids and worked so quick and easy was very important. I can answer most any food/recipe question. Home style cooking is my favorite forum, but I also am knowledgable in sauces and some saute. Questions about food storage, food safety, quick and easy meals, cook ahead meals for freezing and hostess ideas are welcome here.

Mike N

U.S.
Available
I can answer general cooking questions in regards to home cooking. I am the type of cook that can make a meal out of whatever you have in in your cabinets. When you see nothing, I see a meal. I know several things to do with chicken, beef and pork. My recipes and ideas are for the average person in the kitchen. You do not have to be an expert to make any of my meal suggestions I give you. I do not have any experience in cooking things such as duck or how to prepare frog legs. If it is a general home cooking question.. I am pretty sure I can answer it. If I can't I will do some research to find the answer. Thanks for giving me the opportunity to answer your questions and help you plan your next meal.

Jim Musumeci

U.S.
Available
Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.

Stacey

U.S.
Available
I work as the editor and moderator of Pasta.com, an online space for Cooks Who Use Their Noodles. I am happy to answer questions about home cooking, healthy cooking and my personal specialty, cooking on the cheap!

sherrie

U.S.
Available
I am an avid foodie....Raised by a southern mother, I have a broad base of cooking knowledge. I am not afraid to tell you I do not have the answer. In the kitchen I am adventurous as well as a traditionalist.

Mike MacDonald

Canada
On Vacation
returns 04/20/2017
I can answer questions that deal with everyday home cooking from roasts, BBQing, marinades, slowcooking, poultry, pork, beef, salads and vegetable dishes. The things I am not really able to help out on is desserts, fish and ethnic foods.

Recent Answers

2017-02-02 Greman Sausage:

Jim,     In my opinion, pasta with red sauce is not a good pair for German smoked sausage. I would go for some nice German potato salad or roasted potatoes along with some sour kraut.. Then some nice rye

2017-01-09 Beef vegetable soup:

Hi Doug,   You can make your own broth in the crockpot with bones and meat, water and salt. It does take a long time. I often use Kitchen basics stock when I make soup. The stock has a richer consistency

2016-12-29 Raised Pork Pie:

It sounds like it evaporated. There are a lot of reasons why that could've happened; cooking time, temperature, liquid to ingredient ratio, etc.  My best guess is the pan you used.  You may also consider

2016-12-29 Raised Pork Pie:

Hi Tony,  I'm sorry your Pork Pie didn't come out as expected! Assuming you followed the recipe as far as cooking time and temperature, the problem might be the springform tin you used.  When I'm cooking

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