Spanish & Hispanic Cuisine/Expert Profile

Average Ratings

• Rating N/A
• ( Expert Not Accept Rating)   
• Response Time(hr) 14.3
• Response Time(hr, last 90 days) 76.5

• Number of Questions Today 0
• Max Questions to be Asked in a Day 5
• Total Questions (since joining AllExperts) 34
• Volunteer Since 2000-10-22
• Prestige Points N/A

Recent Answers from Teri Davis Newman

2012-01-31 paella:

You are correct, risotto does not need to be covered as it's basically a savory rice pudding. However, the celebrity chefs assume (apparently incorrectly) that people who are advanced enough cooks to buy

2012-01-31 paella:

Rice must be cooked COVERED. If you cook it uncovered,the water boils away too quickly and is not absorbed into the rice. Follow the directions but cover the pan and reduce the heat and cook for 15-20

2009-12-02 Experience as a chef:

It's very very hard work for minimum wage and unless you are VERY VERY good, you will be spending your "career" in a 120 degree kitchen on your feet for $8 an hour. Go to college and get a real career--don't

2009-05-12 Tortillas:

Masa is corn flour sold under the name Masa Harina and you can find it in any Spainish grocery.  Shortening is solid vegetable oil but you can use lard for a better tortilla.  American recipes like to

2009-04-22 Churros:

Just because a tradition is ancient doesn't mean it's not still practiced.  Aspirin is one of the oldest drugs known to man--the original wonder drug since 600 B.C. but we still take it today.  Marriage