Q: How do I make caramelized bananas?
T.S., Naperville, Ill.
A: Simply slice a peeled banana diagonally into 1/4-in. thick slices. Dip one side into granulated sugar, and place the sugared side up on a heat resistant surface. Brown the sugar with a welding torch until the desired color is achieved. Use immediately.

Q: What is the difference between a one, two, three and four fold vanilla?
S.F., Scottsdale, Ariz.
A: A fold is the relative measure of strength of vanilla extract. Single fold vanilla is typically what you buy as a bakery operator. For food processing, two, three or four fold vanillas are typically used. A single fold vanilla contains the extractive matter of 13.35 ozs. of vanilla beans, containing less than 25 percent moisture in one gallon of 35 percent aqueous ethyl alcohol. Two fold uses 26.7 ozs. of vanilla beans, contains twice as much extractive matter and is twice as strong. Three fold and four fold are three or four times the content of one fold. This is a standard of identity set by the FDA for pure vanilla.


Q: What oil do you recommend for deep-frying beignets or other fried pastries?
K.R., El Paso, Texas
A: I like using oils with high smoke points of at least 455ºF (235ºC). The smoke point of oil is the temperature at which the oil begins to smoke. Safflower, sunflower, soybean, canola, corn or peanut oils all have smoke points above 455ºF (235ºC). Keep in mind that a number of factors will decrease the smoke point of any fat, such as the presence of foreign properties (batter), the presence of salt, the number of times oil is used and the storage of oil–exposure to oxygen, light, temperature–and many other factors.

Q: I was reading a trade magazine, and the article discussed a piece of equipment called an amylgraph. What is this equipment used for?
T.W., Portland, Ore.
A: An amylograph is an instrument which measures change in viscosity of a variety of materials, such as flour and water mixtures, when heat is increased at a constant rate or heated at a constant temperature over a definite period of time. The instrument also may be used for studying the effects of enzymes on various materials under varying conditions of temperature and time.