My wife wants a new set of pots and pans. We’ve tried the non-stick stuff… some of it kind of pricey from Calphalon. But after the non-stick surface seems to wear off after a while. What are good pans that can take normal house hold kitchen wear, last a decent time, and give great cooking performance? -- Mark

Dear Mark,

When it comes to pans, perhaps the best all around value is cast iron. The only down side is they're heavy and will rust if you don't dry them right after cleaning. My everyday cookware for the past twenty years has been All-Clad LTD. They're not cheap but they perform exceptionally well and will last a lifetime. I also use cast iron. For braising and stewing, I love Le Cruset enameled cast iron Dutch Ovens. Hope that helps!

I love making Caesar salad dressing but i have to throw away the extra because of the nearly raw eggs. Can I cook it like hollandaise to keep it longer and how long will it last? -- MG

Dear MG,

If an egg is infected with salmonella, the internal temperature must reach 160 degrees to affectively kill the bacteria. The process of making Hollandaise will not bring the yolks to anywhere near that temperature. My advice is to buy eggs from a local source that are pasture raised. Caesar dressing made with raw eggs will easily keep for a week if properly refrigerated.

My wife, Laura, has started selling organic salsa, hot and mild, and it is selling great. We are currently looking for a commercial kitchen to rent a few hours a week. Do you know of any kitchens in Sac. area that we might contact. Thank you. -- Mark Lourim

Dear Mark,

That's a tough one. I do know that The Sierra Two Center in Curtis Park has a couple of kitchens that, a one time, were available to rent. East Bay Restaurant Supply also has a commercial kitchen. You can give that a try as well. Best of luck in your culinary endeavors.

With people needing to economize these days, would they be able to improve the quality of less expensive steaks by brining them? I know it makes for great turkeys, but does it really help red meat as well? -- J

Dear J,

I don't recommend brining beef. Marinating overnight can improve the flavor of less expensive cuts but will not necessarily improve the texture. Top quality cuts of skirt steak, hanger, and tri tip have great flavor and texture and cost much less than primal cuts such as New Yorks and Rib eyes. Also, less expensive cuts like chuck roast and brisket have great flavor and only require adequate cooking time to render them fork tender and delicious.

There are so many kinds of salt available now. What's the best one to use?

For most cooking, I like Kosher salt that you can buy in a big box. It's much coarser than table salt and is easy to apply and regulate using your fingers. Flaked salt and those expensive sea salts you see are best used for seasoning cooked or raw goods just before they are served. Avoid using iodized table salt for cooking and seasoning at the table. It has a harsh, metallic character and will do little to enhance the food you serve.

Last year I got a turkey receipe and it was call trash can turkey because you marinated for 12 hours or so in a container the size of a trash can. There was plenty of salt, oragne juice, maybe vinagar and I can't remember what all and it was the juiciest turkey I have ever cook. Can you help me locate the receipe please? -- Betty

Dear Betty,

Thanks for your question about "trash can turkey." Although I'm not familiar with the specific recipe that you're referring to, it sounds like a variation on the basic brining technique for poultry. Use the ratios for salt, sugar, and water that I've listed below. You can add additional seasonings such as citrus juice, crushed garlic, fresh herbs, juniper or all spice berries, or peppercorns. Submerge the turkey in the brine for about 12 hours. Wash and dry the bird before roasting. In place of a trash can, I recommend using a large trash can liner inside an ice chest. Surround the bag with ice while the turkey is brining. Perhaps we can call this Betty's trash bag turkey!

2 gallons cold water
2 cups kosher salt
1 cup sugar

What is the best rub for a prime rib? -- Gil

Dear Gil,

Since prime rib is one of the most flavorful, tender, and juiciest cuts available, it doesn't take much effort to make it delicious. If its wrapped in plastic, remove it and blot the meat with paper towels to remove excess blood. The day before you plan to cook the roast (two days is even better) season it generously with salt and freshly ground pepper. Before placing it in the oven, slather it with Dijon mustard. Cook the roast to an internal temperature of 115 degrees, (the temperature will continue to rise after you remove it from the oven) let it rest for 20-30 minutes before carving, and you should be good to go. Thanks for the great question Gil!