Taste-test these answers to kitchen questions

Q: I’ve been thinking about recipes that tell you to use roomtemperature eggs. Even a cool room temperature is still about 30 F above fridge temp, so doesn’t it take a while to warm them up? (And what are we supposed to do in the meantime?)

A: Room-temperature eggs are often recommended for baking because they can incorporate more air, giving the batter better texture and lift. Eggs come to room temperature relatively quickly — about 30 minutes or so. (If you must cheat, place cold eggs in warm water for five minutes.)

Q: I have gotten into the habit of cooking chicken breasts in an Instant Pot, shredding them and freezing them for later use — which turns out to be limited to on top of salads or a chicken-andkale enchilada casserole. Any other suggestions for using the shredded chicken?

A: Use shredded chicken in tacos, or try tossing it with soba noodles, chopped scallions, cilantro and/or carrot matchsticks, then top it with a soy or sesame dressing.

Q: I’m having a dinner party but feel uninspired by the prospect of more summer dishes. Meanwhile, my apartment is not yet cool enough for fall braises or soups. What to cook for a crowd during this in-between time?

A: I made a great vegetable lasagna last week. It didn’t feel too heavy and I got to use all the nice eggplant and summer squash still at the farmers market. This week, my family will be chowing down on black-bean burgers.

Or how about a big grain salad? Whether it’s lentils, barley or quinoa, you can cook the grains ahead of time. (Farro gets my vote. Its texture holds up well to vinaigrettes and wetter ingredients.) Before serving, toss the grains with whatever fresh or roasted vegetables you have on hand, plus some nuts or seeds for crunch and fresh herbs for a pop of colour and flavour. Crumbly feta, goat cheese or shaved hard cheese make an optional — but delicious — addition.

Q: Just what is malted milk? Is it appropriate for celiacs? I know it was popular in the 1950s — does anyone drink it anymore?

A: It’s a mix of barley malt, wheat, milk and salt — so, alas, not good for celiacs. And yes, people still drink it: Ovaltine and Carnation are the brands you’ll probably see at the store.

Q: I picked 30 pounds of Asian pears last weekend, there’s only so much room in my refrigerator. I made Asian pear slaw with tacos, a salad and sauce, plus I’ve dehydrated some for later. Can I freeze the rest for baked goods?

A: May I suggest making a shrub out of them? A shrub — a tangy fruit syrup preserved with vinegar — is an easy, no-cook way to use up surplus seasonal fruit. It can be used in cocktails, vinaigrettes or — my favourite — simply mixed with seltzer or club soda for a refreshing nonalcoholic drink.

My go-to recipe is fruit, sugar and vinegar in a 1 to 1 to 1 ratio. I love using apple cider vinegar, but any will do. And yes, that’s a lot of sugar, but it produces a concentrated syrup — a little goes a long way.

Whisk your sugar into the vinegar until it’s dissolved, then add to it some pears that have been coarsely chopped or sliced; there’s no need to core or peel them. (You can play around with additional flavours, if you like, such as fresh ginger, star anise, a whole cinnamon stick or citrus peel.) Then pop it in the refrigerator and wait two weeks before straining.

As for your freezing question, Asian pears should freeze up beautifully — just peel and core them beforehand.