DEAR HELOISE: What is the best way to freeze cookies?
-- Jo in Ohio
DEAR READER: A lot depends on the cookies. If you're freezing the cookies right after baking, make sure they are completely cooled first. Store them in a single layer in a flat bottom container with wax paper between the layers. Label the container as well, with the date and type of cookie inside.
If your cookies have frosting, you might not like the results after freezing because chocolate, for example, can develop a "bloom" that looks like a white haze on the chocolate. Colors can run and moisture may collect on the icing.
DEAR HELOISE: I use cheesecloth to drain/strain my homemade Greek yogurt. Due to the virus scare, cheesecloth is not easily accessible. Can cheesecloth be washed and reused a time or two?
-- George R., Virginia
DEAR READER: Yes. Rinse it first, then wash it with mild soap and water, then dry it. However, there are other solutions. You can use a large, commercial coffee filter (usually found at a restaurant supply store, or you can order online). Line a colander with a double layer of the filters and strain your yogurt for 1 to 2 hours, then just throw away the filter. It's less messy than cheesecloth. Some people also find that a fine-mesh strainer also works well for them.
DEAR HELOISE: I always seem to have leftover broth when I make stews or soups. I used to toss it out, but now I freeze it in ice cube trays and save it for future use. It's easy and economical to just remove what I need the next time I cook. The rest goes back in the freezer for another supper at another time.
-- Glenda in Nebraska
DEAR HELOISE: Little bits of sand in sea scallops can be annoying. No matter how well I rinse them, there's always a little crunch. Do you have any hints?
-- Judy, Florida
DEAR READER: The best scallops come from "diver scallops" and are considered environmentally friendly. The majority of scallops are caught by drag nets, which are pulled across the ocean floor. Diver scallops are gathered by the diver's hands, which results in less sand in the scallops. But they may be hard to find, so if the scallops you purchased are a little gritty, try rinsing each one quickly by hand under cold water, then thoroughly pat dry before cooking.
Send a money- or time-saving hint to Heloise, P.O. Box 795001, San Antonio, TX 78279-5000; fax to (210) 435-6473; or email
Food on 06/03/2020