HELPFUL HINTS

DEAR HELOISE: Please advise me how to cook corn beef — roast or boil? Thank you for your informative column. Your soup recipe was enjoyed by my friends.

— Cynthia, via email

DEAR READER: Cynthia, one of my favorite ways of cooking corned beef is in a slow cooker. A 4-pound brisket takes about five hours, on high, to cook until it’s tender. If you’re adding cabbage, carrots and potatoes, put them in during the last hour.

Readers have suggested adding a spice packet (specific for corned beef) or even a can of beer for extra flavoring.

DEAR HELOISE: Can tea go bad?

— Carol B., Aspen, Colo. DEAR READER: Carol, tea is actually a fragrant herb, and like most herbs, it can become stale or bitter. Always store tea in a tightly sealed container away from light and heat.

DEAR HELOISE: Why does my meringue always have cracks?

— Rhonda D., Lewiston, Idaho

DEAR READER: Rhonda, after your meringue is as brown as you’d like it to be, turn off the oven, but leave the oven door open a little bit. This allows the meringue to cool down gradually, so it won’t crack. Never let it cool off near a draft. It needs to cool slowly.

DEAR HELOISE: Please tell your readers to read all food labels carefully. My son has a nut allergy and bought a packaged food that almost killed him because it had peanut oil inside. Thankfully, he had medication in his refrigerator that stopped his throat from closing up.

— Noreen C., Bismarck, N.D.

DEAR HELOISE: My husband keeps putting my expensive, European-made knives in the dishwasher. I’ve heard this ruins the knife.

— Tammy P., Moline, Ill.

DEAR READER: Knives should never be washed in the dishwasher. Not only is the detergent too harsh for the sharp edge of a knife, but it gets banged around during the cleaning process. Always wash your sharp knives with hot water and soap, keeping the sharp side away from you. Dry the blade carefully.

You also might take note that any dinnerware or stemware edged in metal (gold or silver) should not go in the dishwasher.