Q: Is there a good way to hard boil eggs so they don't crack while boiling and will peel easily afterward?
A: Rather than boiling an egg furiously, simmer it gently for 12 minutes. Drain the water from the pan and run cold water over to stop the cooking. Drain again and gently crack the eggs by lightly shaking the pan. Cover the eggs again with cold water and peel when cool.
Start peeling at the large end where the air pocket is most likely to be and peel under cool running water. It is true that the fresher the egg, the harder it is to peel, so hard boil the eggs that have been in your refrigerator the longest. Or buy eggs a week in advance and cook after they have been in the refrigerator for a week.
Q: My husband made a great stew and simmered it all night on a very low heat. In the morning he --ed out to work and left the stew on the stovetop after turning off the heat. Shouldn't he have refrigerated it until serving in the evening?
A: Yes, stews should be refrigerated immediately and cooled down quickly. You should transfer it to a storage container with a lid. Vent it slightly so the steam can escape.
TIP: To recondition corn kernels that are old and you think may not pop, place about 3 cups of kernels in a 1 quart glass jar with a secure lid. Pour 1 tablespoon of water into the jar and shake every five or 10 minutes until the water is absorbed. Let it sit on the shelf to absorb all of the moisture. The kernels should now pop perfectly.
We'd like to hear from you. Send your questions to: What's Cooking, c/o Food & Home, The Sun, 501 N. Calvert St., Baltimore 21278