Columbus Newswire

Columbus Newswire

Comprehensive Real-Time News Feed for Columbus, OH.

Results 1 - 20 of 40 for "u:telegram.com" in Columbus, OH

  1. Ask Lisa: Bleaching hurts floura s ability to make glutenRead the original story w/Photo

    Wednesday Aug 24 | Worcester Telegram & Gazette

    Bleaching chemically ages flour, changing its color from ivory to white. The change happens naturally over time; bleaching speeds up the process.

    Comment?

  2. Ask Lisa: Proper cooking will kill harmful bacteriaRead the original story w/Photo

    Wednesday Aug 17 | Worcester Telegram & Gazette

    A: The E. coli bacteria that can cause foodborne illness will die at 160 degrees. Just cooking something, however, might not be enough to kill the bacteria.

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  3. Breaking Bread: Making mozzarella tasty way to expand cooking skillsRead the original story w/Photo

    Wednesday Aug 10 | Worcester Telegram & Gazette

    Every once in a while, I like to try making a food I've never prepared to give my cooking skills a good stretch. When I signed up for a class on making fresh mozzarella cheese, I had no idea how literal stretch would become.

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  4. Ask Lisa: Hot water kick-starts baking sodaa s actionRead the original story w/Photo

    Wednesday Aug 10 | Worcester Telegram & Gazette

    Q: I don't know what the magic is about dissolving baking soda in hot water first when I make my family's favorite cookies, but when I don't do this, they are not the same. Two chemistry teachers had no answer to this question.

    Comment?

  5. Ask Lisa: Table, kosher, sea salt differ in subtle waysRead the original story w/Photo

    Wednesday Aug 3 | Worcester Telegram & Gazette

    Table salt is the fine-textured version of sodium chloride. Kosher salt is a coarser version of table salt.

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  6. Ask Lisa: Any truffle oil OK, as long as ita s realRead the original story w/Photo

    Jul 27, 2016 | Worcester Telegram & Gazette

    Q: I have a recipe for truffle mashed potatoes. Wow. The recipe calls for white truffle oil, which I have found online but is outrageously expensive.

    Comment?

  7. Ask Lisa: Blue garlic is safe, color change commonRead the original story w/Photo

    Jul 20, 2016 | Worcester Telegram & Gazette

    Q: I found a way to preserve whole garlic cloves online. I followed the directions: Garlic cloves peeled and well rinsed and put into a jar.

    Comment?

  8. Ask Lisa: Use less powdered herbs in place of freshRead the original story w/Photo

    Jul 13, 2016 | Worcester Telegram & Gazette

    Q: When I cook for myself, I like to rely on my 50-year-old Pillsbury cookbook. However, its recipes always used dried or ground herbs, which were popular then.

    Comment?

  9. Ask Lisa: Cake mix cookies not hard at allRead the original story w/Photo

    Jul 6, 2016 | Worcester Telegram & Gazette

    A: Cake mix cookies are quick and convenient, and can produce a wide variety of flavors, from basic chocolate and vanilla, to red velvet, lemon and orange. In general, add 2 eggs and 1/3 cup of cooking oil to the mix to create a cookie batter.

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  10. Ask Lisa: Fingers do work of softening marzipanRead the original story w/Photo

    Jun 29, 2016 | Worcester Telegram & Gazette

    Include your name, address and phone number. CALL CENTER RECEPTIONISTS A local 24-hour call center is looking for motivated and quality-minded agents! We specialize in call handling for a variety of businesses.

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  11. Vantage completes renovation project in WorcesterRead the original story w/Photo

    Jun 26, 2016 | Worcester Telegram & Gazette

    Vantage Builders Inc., a general contracting and construction firm based in Waltham, completed a two-floor, 30,000-square-foot renovation project this month for Nationwide Insurance at 120 Front St. The firm was hired by building ownership, Franklin Realty Advisors. The project allowed Nationwide to consolidate its workforce in the building to the third and fourth floors, while modernizing its space and making it more efficient.

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  12. Ask Lisa: Microwaving prevents chocolate from seizingRead the original story w/Photo

    Jun 8, 2016 | Worcester Telegram & Gazette

    Q: I'm trying to make a recipe for chocolate raspberry bars with white chocolate and almonds. It calls for white-chocolate chips, melted.

    Comment?

  13. Ask Lisa: Gingera s bitter peel not easy to removeRead the original story w/Photo

    Jun 1, 2016 | Worcester Telegram & Gazette

    A: The peel isn't harmful to eat; however, it can be tough and bitter. I'm not sure you would want to use it in your stir-fries and other dishes.

    Comment?

  14. Ask Lisa: Jam session offered on preserving termsRead the original story w/Photo

    May 25, 2016 | Worcester Telegram & Gazette

    Jam is made with crushed fruit and sugar, traditionally without pectin, although some contemporary recipes use pectin to shorten the cooking time. It is slow-cooked for a long time until it jells and retains its shape.

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  15. Ask Lisa: Warm weather leads to more food worriesRead the original story w/Photo

    May 11, 2016 | Worcester Telegram & Gazette

    Q: How do I avoid botulism poisoning in my potato salad and deviled eggs during the summer picnic season? I am very concerned about this. Botulism is a severe illness in which a nerve toxin produced by the bacterium Clostridium botulinum causes paralysis - and in severe cases, death.

    Comment?

  16. E-cigarette poisonings surge in young children, study saysRead the original story w/Photo

    May 8, 2016 | Worcester Telegram & Gazette

    " Electronic cigarettes have sickened rising numbers of young children, a study of U.S. poison center calls has found. Most cases involve swallowing liquid nicotine.

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  17. Ask Lisa: Dark pans pose risk of burning foods more quicklyRead the original story w/Photo

    May 4, 2016 | Worcester Telegram & Gazette

    A: Lighter pans aren't necessarily better for baking, but darker pans require more attention because they can burn food more quickly. The same rule that applies to clothing - lighter colors reflect heat, and darker colors absorb it - applies to baking pans.

    Comment?

  18. Ask Lisa: Garlic can change color for several reasonsRead the original story w/Photo

    Apr 27, 2016 | Worcester Telegram & Gazette

    Q: My daughter recently gave me a jar of home-pickled cauliflower with garlic cloves. The garlic at the top has some blue coloring.

    Comment?

  19. Ask Lisa: Garlic scapes are flower bulbsa green shootsRead the original story w/Photo

    Apr 20, 2016 | Worcester Telegram & Gazette

    Farmers typically remove them to allow energy to flow into the garlic bulb in the ground rather than the green shoots aboveground. Garlic scapes resemble a green onion, but they are firm and curve or curl around.

    Comment?

  20. Ask Lisa: Why did my sugar substitute based cake crack and not brown?Read the original story w/Photo

    Apr 6, 2016 | Worcester Telegram & Gazette

    Q.: I have a favorite poppy seed cake recipe that I have been making for years, usually in batches of five or six at a time. Last time, I decided to try substituting Splenda for half of the sugar .

    Comment?

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