Dried Herbs Can Be Used for Fresh

Question: When a recipe calls for fresh herbs, can you substitute dried?

Answer: Yes. Generally speaking, to substitute dried herbs, use one-third the amount of fresh herbs called for in a recipe. In other words, if the recipe calls for one tablespoon fresh herbs, substitute one teaspoon of dried.

Q: I’d like to know more about coconut milk. Can you tell me the calories and sodium? This information is not listed on the can.

A: According to “Nutritive Value of Foods,” U.S. Department of Agriculture Handbook 456, one cup of coconut milk (liquid expressed from mixture of grated coconut meat and coconut water) contains 605 calories, 7.7 grams protein, 59.8 grams fat, 12.5 grams carbohydrate, 38 milligrams calcium, 240 milligrams phosphorus, 3.8 milligrams iron, 0 milligrams sodium, 0 milligrams potassium, 0 international units Vitamin A, 0.07 milligram thiamine, a trace of riboflavin, 1.9 milligrams niacin and five milligrams ascorbic acid.

Q: I have been having a problem with white sauce getting runny when I warm it up. Can you give me information on what to do to keep it medium thickness?

A: In “How Cooking Works” (Macmillan: 1981) authors Sylvia Rosenthal and Fran Shinagel write: “If you are going to put the sauce aside for later use, place a piece of buttered wax paper, buttered side down, on the surface of the sauce, or a light filming of milk over the surface, to keep a skin from forming.”

According to “Cooking A to Z” (Ortho Books: 1988) edited by Jane Horn: “White sauces can be made up to two days ahead and then refrigerated or frozen. If sauces are to be enriched with egg yolks, however, it is best to add the yolks after the sauce has been reheated. Reheat white sauces in a medium saucepan over low heat, whisking often.”

Q: I’m starting on a New Year’s diet and need to know how to substitute artificial sweeteners for sugar in baking.

A: This is a common question we receive from people on restricted diets. Unfortunately, these ingredients are not interchangeable--their chemical properties differ, a critical factor in baking. Many of the companies producing artificial sweeteners offer recipe booklets using their products. Check packages for information on obtaining these materials.

In response to the Dec. 14 “You Asked About . . .” column on how to prevent a soggy bottom pie crust, J. Kessell adds the following information: when baking a pie in an aluminum or tin pan, place a baking sheet under the pie; if using a glass or ceramic pie plate, omit the baking sheet underneath.

And another suggestion from E. Pazdra: “The only way I have found to have a browned crisp crust is to use a cast iron skillet. Cast iron holds a lot of heat and if the pie pan is too large for the skillet, I turn the skillet upside down and set the pie on it.”