Here are ways to overcome a mayonnaise misstep
Q: I attempted to make mayonnaise and mistakenly added the whole egg instead of the egg yolk. Is there any way I can salvage what I mixed or should I just throw it away and start over?
A: Seems like you could just keep blending and adding oil until it gets where you want. Did it break and/or separate? Even in that case, you can whisk your broken mayo into another fresh yolk and usually save it.
Q: Is it OK to freeze or refrigerate muffin batter? Also, how long can it sit on the counter without becoming unusable? I made a recipe for two loaves of banana bread but decided to make mini muffins instead. Halfway through the batter, I have enough muffins for weeks.
A: You can refrigerate muffin batter overnight (portioned out into the pans, to be baked fresh in the morning). Try letting the batter rest overnight so that the dry ingredients would more fully absorb the wet ones, and to guarantee moist muffins. Refrigerate the batter (you don’t have to portion it out, just in the bowl is fine), rather than leaving it on the counter. It’ll be good for at least eight hours.
Q: Please tell this kimchi virgin the best way to begin enjoying it.
A: It’s excellent to eat as a small side dish to whatever you’re got on your plate or in your bowl — salads, noodle dishes, soups, big proteins. For something a little (but barely) more involved, try kimchi fried rice. Or in sandwiches with cheddar and an apple for something special.
Q: I bought a watermelon that left something to be desired. It isn’t bad, but it isn’t good. What can I do with it to make it better?
I was thinking of blending it, straining it, and then using the juice in cocktails or lemonade, but I tend to do that every summer.
A: I know that restaurants have tricks to deal with less-thanideal watermelon. One trick is to drizzle a citrus-syrup on top of cut melon. It turns mediocre watermelon into ... well, something different. Not bad, exactly, but not great ripe watermelon. Just salting helps too!
Q: Can you recommend a brand of sherry vinegar? I’ve never tried it.
A: Anything that’s actually from Spain should be great!