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- REBECCA ALFORD
Home Cooking/Expert Profile
Expertise
Any cooking and home baking questions from meal planning, to shopping and preparation.
Experience in the area
Cooking for 30 years. Have a home baking and catering business.
Education/Credentials
Nurse by college education-learning cooking and baking from my grandmother and my mother and aunts. Restaurant and catering experience.
What do you like about this subject?
I think cooking at home is a lost art that is hopefully coming back into fashion.
Something interesting about this subject that others may not know:
Home cooking is always more economical, healthier and safer than eating out. Not everything has to be made from scratch or take long to prepare. There are shortcuts and ways to eat at home and still same time, money and have fun!
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| darlene | 10/18/09 | 10 | 10 | 10 | 10 | Thanks Rebecca: Your response was very quick ..... |
| Marilyn Weinstein | 10/14/09 | 10 | 10 | 10 | 10 | |
| Mike | 06/16/09 | 10 | 10 | 10 | 10 | Thank you so much Rebecca for your ..... |
Recent Answers from REBECCA ALFORD
2009-11-07 vegetable storage/freezing:
These types can be cut up and frozen on a tray, then placed in individual bags and kept in freezer. No real prep is necessary but they will be a little softer once thawed, pretty close to fresh though
2009-10-30 Christmas dinner:
Make sure you brine your turkey by soaking in a brine solution (brine spices can be found in grocery stores) it will have directions on the container. I don't believe injection of spices is necessary.
2009-10-17 Chicken in commercial deep fryer:
I am not sure. Make sure your oil is new, use a good quality peanut oil. Use a thermometer specially made for deep fryers to test that the temp is the same throughout all areas of the oil. Move the pieces
2009-10-14 Measurements:
Use the glass measuring cup for liquids and the plastic ones for dry ingredients and always follow recipe instructions such as "level cup of flour", (level off with a knife scraping across the top) read
2009-09-15 pot roast:
Did you cook it covered? That would keep some of the juice in and keep it moist. Just taste a piece. If you think it is too dry or tough, go ahead and slice it, put it in a covered casserole dish with
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