Margarine All Weighs The Same

Q: Does whipped margarine weigh as much as regular margarine? 
– Sallie R.,
Bristol, Va.

A: Whipped margarine has air whipped into it, so the volume of whipped margarine will be more than un-whipped margarine. But one pound of whipped margarine weighs the same as one pound of margarine solids.

Q: What is the best way to cook London broil?  
– Tim D.,
Watauga, Tenn.

A: My favorite way to cook London broil, also known as flank steak, is to marinate it in 50 percent soy sauce and 50 percent cold water, along with fresh shredded ginger and fresh chopped garlic.
Now, I do have a great trick to achieve the most flavorful steak. This trick works well with other meats such as chicken.
If you have a grill inside or outside, heat it up and pre-cook your steak or meat for just a few minutes. Then, immediately place it in the marinade for about 15 minutes or up to overnight if you would like.
Then, either finish the steak on the grill when you are ready to eat it. Or the great thing is that you can finish it off in the oven and not have to worry about the grill or weather when it’s time for dinner.
You will notice that when you slice into the meat that the meat has been penetrated by the marinade much more than it would have if you were to put the meat in the marinade raw.
The heat from the pre-grilling of the meat makes it absorb the marinade.

Q: How long do you cook baked potatoes when you make twice-baked potatoes?
– Jill R. ,
Johnson City, Tenn.

A: When I make twice-baked potatoes, I cook them about three-fourths the time I bake a traditional baked potato. 
This will allow you to be able to scoop out the insides and re-stuff it.
Don’t forget to bake a few extra potatoes so that when you scoop them out, you will have enough stuffing to refill the ones you want to serve.

TWICE-BAKED POTATOES
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork, and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven mitt or towel, and trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together.
Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion and nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper.
Refill the shells with the potato mixture, mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter, and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

EDITOR’S NOTE: Stirred by a culinary question? “Ask the Chef” by e-mail , visit http://www.tricityhospitality.com or write Chef Richard Erskine at Southeast Culinary & Hospitality College, 100 Piedmont St., Bristol, VA 24201. Include your name and hometown for publication. A phone number which will not be published should be included for clarification purposes.