Question: I'm curious as to why goat milk is called for in the recipe for fairy pie, one of The Times' Food Section's 12 best recipes for 1986. Did you use fresh or canned goat milk?
Answer: Originally, the recipe was part of a feature on goat milk by staff writer Barbara Hansen that appeared in The Times' Food Section on Sept. 18, 1986. Fresh goat milk was used in the recipe, but regular cow milk may be substituted.
Q: Do you think you could find out the recipe for the coating on Van de Kamp frozen fish? It is so delicious, but I have not even come near to duplicating it.
A: Van de Kamp representatives were pleased to hear you're so fond of their product, but explained they must maintain proprietary rights over the recipe.
Q: In a recent column, you made reference to a U.S. Department of Agriculture publication which seems to have accurate nutritional information on various food stuffs. Will you provide more complete information so I may obtain a copy?
A: "Nutritive Value of American Foods, In Common Units," Agriculture Handbook No. 456, is published by the Agricultural Research Service of the United States Department of Agriculture. Copies are available for $8.50 from the U.S. Government Printing Office Bookstore, Arco Plaza, Level C, 505 S. Flower St., Los Angeles, CA 90071. The store is open Monday through Friday from 8:30 a.m. to 4 p.m. Copies of the book may also be obtained by sending a check (there is no tax or shipping charge) to the above address.
Q: I would like to have the nutritional and caloric values for pecans.
A: Using as reference the above mentioned "Nutritive Value of American Foods, In Common Units," one ounce of pecans contains 195 calories, 2.6 grams protein, 20.2 grams fat, 4.1 grams carbohydrate, 21 milligrams calcium, 82 milligrams phosphorus, .7 milligrams iron, a trace sodium, 171 milligrams potassium, 40 international units Vitamin A, .24 milligrams thiamine, .04 milligrams riboflavin, .3 milligrams niacin and 1 milligram ascorbic acid.
Q: Is there a time differential between baking in metal pans compared to glass dishes with the same dimensions?
A: Both time and temperature should be adjusted when baking in glass, according to Alan Donnelly, supervisor, Consumer Information for Corning Glassware. This is because glass retains heat longer than metal, and the food continues to cook even after being removed from the oven. The oven temperature should be reduced by 25 degrees and the baking time decreased slightly.
Address questions on food preparation to You Asked About . . ., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.