Chicken Wings in the Oven

Dear Home Ec 101,
I am having a dinner party and I want to have chicken wings as part of the meal. How long should I bake them for to make them taste perfectly tender?
Winging it in Wyndham

Heather says:

Actually I have a couple of answers for you depending on how you picture your chicken wings.

Do you want tender fall off the bone chicken wings, or are you thinking more like the wings you find at restaurants with the slightly crispy outer texture?

For moist, falling apart chicken wings cook them low and slow in the marinade of your choice, you’ll want them swimming in the sauce.

You have two options, you can do the slow-cooker 8 hour option OR in the oven at 375°F for at least an hour (depending on the size of your dish and number of wings). If you time and oven space, you can also cook the wings low and slow 250°F for at least two hours (the wings should be in a single layer and start fairly close to room temperature, do not attempt low and slow wings from frozen and always use a meat thermometer to be sure your chicken has reached a safe temperature.)

For chicken wings that more closely resemble what you’ll find in restaurants, broiling or grilling are your go-tos.

See How to Grill Buffalo Wings for classic grilled buffalo wings or broil your wings for about 25 minutes, brushing and turning often to prevent burning. It’s going to be touchy if your sauce contains a lot of sugar.

Be sure to cook your wings on a broiler pan so the fat can drip away from the wings.

Don’t forget to leave your oven door ajar while broiling.

Good luck!

Is Extra Virgin Olive Oil a Substitute for Vegetable Oil

Dear Home Ec 101,
If a recipe calls for vegetable oil, is extra virgin olive oil a suitable replacement or is there a specific reason for vegetable oil?
Slick in Slatesville

Heather says:
It depends on the recipe in question. In baking, oils are often specified for their lack of taste, so for baking it depends mostly on the quality of the oil you are using. If your extra virgin olive oil is the generic store brand, it may not be the best oil for the job. High quality extra virgin olive oil should be just fine. There is good news, in late October olive oil will have stricter labeling standards so this should be of less concern.

For marinades, salad dressings, and savory sauces, extra virgin olive oil is a fantastic substitute for vegetable oil and may even be preferable. When it comes to frying and sauteing it depends on the manufacturer and the quality of the oil. The oil listed in fried recipes is often chosen for its smoke point. High quality extra virgin olive oil can have a very high smoke point above 400°F (204°C), but lesser quality versions can be significantly lower in the 220°F (104°C) range, which is much too low to use for frying. Use your judgment when making your decision.

Before anyone flips out about how oils break down at high temperatures becoming <scary hand motions> toxic </scary hand motions> keep in mind that the temperature of the oven or burner is not the actual temperature of the food. Just because the oven says 350°F does not mean the oil inside the cupakes is 350°F degrees. That is the temperature of the air, if your cupcakes reached 350°F degrees, it would be a sad, burnt mess. Those of you with professional grade equipment need to be slightly more concerned than those of us schlumps with standard home grade appliances.

In the case of baked goods, unless they are savory, plain olive oil may be a better choice.

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What Is a Good Alternative for Cheesecloth

Dear Home Ec 101,

I need a good alternative for cheese cloth. I’ve been making a lot of juice lately and I want to strain out the seeds and pulp, but cheese cloth gets expensive quickly. Do you have any suggestions?

Strained in Strasbourg

Heather says:

Cheese cloth certainly has its uses and it can be washed and re-used, but and it’s a big BUT, it is rather delicate, frays, and generally becomes more pain than it is worth rather quickly.

Tea towels made from linen are a more durable alternative, but again washing is something of an issue and they must be kept meticulously clean. (Note, pastry cloth is useful if you are looking for an alternative for baking, this question is about general kitchen use.)

So how does the budget and eco conscious consumer strain all the things without filling landfills or draining the budget? heh

You spend a little extra, one time, on a fine mesh strainer, known to chefs as a chinois.



This one is available on Amazon for about $25 give or take as prices fluctuate. This comes in three different sizes an 8″, 10″, or 12″ strainer. You can also buy a pointed pestle to squash food through the mesh. A spoon mostly works, but as foods get down toward the point it can be a little aggravating.

So, if you’re an Alton Brown fan, how do you decide whether or not this is a tool worthy of taking up your valuable kitchen space?

The chinois is useful for:

  • making stock or bouillon -who needs to tie up a bouquet garnis? Not you.
  • straining sauces -like caramel
  • draining yogurt for recipes like tzatziki (cucumber sauce)
  • draining cooked pumpkin for pies and other recipes – oh look Gluten-Free Pumpkin Pie
  • canning and preserving
  • straining -duh
  • a silly hat for a toddler -the reinforced sides make it more durable than a plain fine mesh strainer.

But Heather, that costs 25 dollars. You’re right, it does. Cheese cloth at the grocery store, because I’m not about to drive all over town to find it generally runs about 4 bucks and I get enough for maybe two recipes, let’s pretend I had the time, energy, and wherewithal to wash and reuse it, maybe I’ll get another one or two uses out of it. So on the generous side let’s pretend I get four uses out of one pack of cheese cloth. That’s in the neighborhood of twelve recipes that I’ll get to make before I’m now playing the I’ve spent more money than I would have on the chinois. This doesn’t take into account the whole, time factor, either.

So, your mileage may vary, if you only do one or two big cooking projects a year, then you’re absolutely right, cheese cloth is the right strategy for your household. If you are getting into scratch cooking, canning and preserving, or like to make sauces, it’s absolutely worth the investment.

What do you think? Would a chinois be a useful addition to your kitchen or simply a waste of space?

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Picnic Perfect: Potato Salad

Dear Home Ec 101:

My neighborhood will soon be throwing their annual blockparty. I don’t want anyone to know that I can’t cook for beans. Do you have a recipe for me? Please don’t tell me just to go to the deli and put it in a new bowl. I want to try, but I’m busy and I need something I can make the night before. Oh, and I’m vegetarian but eggs and dairy are fine.


Persnickety Picnicker

Heather says:

I recently talked my mother into giving up her potato salad recipe. Everyone needs a go-to dish for events like this and as long as you promise she won’t be there, you are welcome to bring this dish. This recipe is easily halved and makes a great side dish for BBQ dinners.


Potato Salad

Potato Salad


  • 8 medium potatoes (Yukon Gold for best results)
  • 5 hardboiled eggs – (save two for garnish) And here’s How to Hard Boil Eggs
  • 1 medium sweet onion – diced
  • 2-3 green onions – chopped or diced
  • 2 stalks of celery – chopped or diced
  • ½ cup canned olives – green and black, sliced (save a few for garnis)
  • 1 cup mayonnaise
  • 1 TBSP sweet pickle relish
  • 1 or 2 dill pickles, diced or chopped
  • 1 tsp yellow mustard
  • 2-3 TBSP honey mustard or honey mustard salad dressing
  • Salt / Pepper to taste
  • Paprika for garnish / color

Peel and cut up the potatoes, letting them sit in a bowl of lightly salted water during preparation.  Rinse several times and place into deep pan, cover with water. Bring to a simmer or low boil on medium heat until potatoes are cooked, but not mushy, between 10 – 15 minutes.

While the potatoes are cooking, make the dressing. In a separate, medium bowl combine the mayonnaise, mustard, honey mustard, pickle relish, diced dill pickles, celery, sweet and green onions, and salt/pepper. Taste this mixture (use a clean spoon, not your fingers, please!)

When the potatoes are fork tender, drain and rinse with cool water to stop the cooking process. When cool enough to handle, place potatoes in a large bowl.  Peel and cut up the hardboiled eggs (reserving two). Add these to potato mixture.

When you are satisfied with the tastes of the dressing fold it into the potato and eggs. To do this, slide your spoon or spatula down the side of the bowl and then scoop the potatoes to the center. Turn the bowl a little after each scoop. Doing this prevents the spoon from mashing the potatoes.

Cover tightly and refrigerate. It’s best if the flavors have several hours to blend.

Just before serving, add slices of eggs or olives for garnish and sprinkle with paprika for color, if desired.


*Check out Mouthwatering Monday at Southern Fairytale*

How to remove mildew and musty odor from towels

Dear Home Ec 101:

My towels all smell funky. Is it my teenage son? He’s usually pretty good about hanging up his towel, but lately they’ve all developed a stink. There is nothing quite like stepping out of the shower to be greeted with a musty, mildewed, smelly towel.


~Musty in Muncie

Heather says:

Mildewed towels will shortly be the merest whiff of a memory. First of all, go sniff your washer. No, really, especially if you have one of those new-fangled, high efficiency front loading wonder washing machines. They are notorious for harboring mildew. If the machine is the source of your funk, check out this post, you’ll have things smelling sweet in no time.

If your washing machine is not the source of the odor problem, we must dig a little deeper. Make sure your son IS hanging up his towels as you say. If they stay wet for any length of time, it’s like inviting all your mildew friends to party and just like that one obnoxious cousin, they just don’t take a hint.

Now that we know that little Bobby is hanging up his towels and that the washer is not the source of the funk, it’s time to address the towels themselves. This may sound counter-intuitive, but often an underlying cause of odor is too much detergent.

When doing laundry there needs to be enough detergent in your wash water to surround the molecules that make up stains and bring them into solution (that’s your wash water). Remember, effective laundering happens with the right combination of thermal energy, physical energy, and chemical energy.

The thermal energy is provided by the heat of the water, the physical energy is the agitation created by your washing machine, and the chemical energy is provided by the detergent.

If too much detergent is used, it won’t all go into solution and will cling to the towels. And guess what, detergent is sticky, even tiny little bits of detergent. These deposits can build up on the towels and odor molecules just love to cling to these sticky spots.

The following tips apply ONLY to your everyday towels. For your guest and decorative towels always follow the label directions. These methods are for the ones you don’t mind fading. Personally, I’d rather use soft, slightly-faded, odor free towels on a regular basis and have a few set aside for decoration or guests.

If your towels are fairly ripe, it may be time to strip them of the residue. Wash them in very hot water with baking soda, borax, or washing soda, and add vinegar to the rinse cycle. If possible, observe the rinse water for sudsing. If the towels are creating soapy bubbles, you may need to repeat the first step. Otherwise, dry them immediately and thoroughly.

Fabric softeners can build up on towels making them less absorbent. 1/4 to 1/2 cup of white vinegar in the rinse cycle will naturally soften towels and help retard mildew growth. If all you have on hand is vinegar of the balsamic or red wine varieties, temporarily skip the vinegar step.

*Frugal Tip* With items such as laundry and dish detergent it may be worth your time to experiment and find the least amount necessary to achieve desired results. Too much detergent can build up on your clothing while too much dish soap just washes down the drain unused. Rather than blindly scooping to the recommended line with each load, try cutting back. When you first notice that you are not getting the desired results, go back to the last amount that worked well. Don’t forget to mark your new amount on the measuring cup.

Remember the amount of detergent you need depends not only on the amount of soil on your laundry, but the hardness of your water, and the temperature setting you choose.

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