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You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Culinary Q&A & Kitchen Therapy Too (9/24/10) ~

Culinary Q & A #2

What a busy week.  Most of it (3 full 10+ hour days revolved around the cooking, writing and photos of two recipes for this weeks Penn State vs. Temple tailgate.  I put a lot of research time in each one as well, as Philly is one of my favorite cities. 

I spent a lot of time visiting there in the latter '70's and have lots great memories of the city!  So, for some great stories, not to mention these recipes, check out: 


~ Philly's Famous Cheese Steaks ~, found in Categories 2, 10 & 17

~ Philly's "Frog" Lemon Cheese Cake ~, found in Categories 6 & 17

Kitchen Encounters only had one question this week and it did not come from a post here or on facebook.  It came from my friend Lisa who called to ask about removing the silverskin from ribs prior to grilling them.  Lisa admits she is new to grilling and also said I could/should use this quote from her, "my recipe says to remove the silverskin and I don't even know what that is!"

A. Kitchen Encounters:  The silverskin is the thin, white, silvery looking connective tissue on the underside of every rack of ribs.  The reasons for removing it are quite simple:  it makes the ribs easier to cut/eat, and, once it is removed it allows any rub you are using to flavor/penetrate the meat.  It is quite easy to remove, if your ribs are at room temperature.

Removing Silverskin from Ribs #1 ~ Step 1.  Starting at the narrow side of each rack, using the tip of a boning knife (or a very sharp paring knife), separate a small, 1/2"-3/4" piece/strip of the silverskin from the meat.  Using your fingertips and a firm grip, pull/tear the silverskin off of the entire surface.

In most cases, it will come off in one piece with one quick tear.  If it does not, use the knife to separate another piece of silverskin and continue!


Have a great weekend everyone, and once again:  To leave a comment or ask a question, simply click on the blue title of any post, scroll to the end of it and type away!

"We are all in this food world together." ~ Melanie Preschutti

(Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2010)


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Hi jessedotsmom! I got to your site through BSD but I am so happy I found it. I love to cook and entertain. I have a question for you. I would truly like to cook tuna steak at home but I am afraid of over/under cooking the tuna and I don't really have a good recipe for how to cook it. Can you help?

Katie... how nice to hear from you! Glad you approve. You'll no doubt recognize a lot of your expertly recommended kitchen gadgets, small appliances and dishes "in action" here in my Kitchen Encounters photos! Feel free to pass the site on to all of your Foodie friends. PS... Tell Fred I said to check it out... after all, he helped me to design Melanie's Kitchen!!!

Melanie, This all looks fantastic and of course mouth watering--great photos great recipes. Kate

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