Question: Can customers who are allergic to peanuts eat products made with peanut oil?
C.W., Oak Creek, Wis.

Answer: Peanut oil goes through a hot-solvent extraction process that takes out all the proteins, leaving pure peanut oil, which is generally non-allergenic. Only oil prepared by the hot solvent extraction process, which is commonly used in the United States, is known to be free of protein. But consult the manufacturer about any health concerns you may have.

Question: We want to improve our tiramisu cake and are looking for a new "soaking" liquid for the ladyfingers. Do you have a formula?
A.P., Irwindale, Calif.

Answer: Tiramisu also is known as Tuscan Trifle and Zuppa Inglese, and the Italian translation for tiramisu is "carry me up." I use the following formula for soaking my ladyfingers.

Question: Do you know anything about the history of Fruit Charlotte cake? We always offer our customers a short printed history with our cakes.
Hubert, via e-mail

Answer: Some believe French chef Marie Antoine Careme (1784-1833) invented Fruit Charlotte in honor of his Russian employer, Czar Alexander. Other historians say that this sweet dish took its name from Queen Charlotte (1744-1818), wife of George III.

Question: Some of our formulas call for granulated or leaf gelatin. Is there any advantage in using leaf gelatin, which is more expensive and harder to find?
John, via e-mail

Answer: Unsweetened gelatin is an odorless, tasteless thickener derived from the bones, cartilage and connective tissue of animals. It comes in two basic forms–granulated and leaf (or sheet). Leaf or sheet gelatin is the same substance as granulated gelatin, just packaged and sold in a different form. It is more widely used in Europe (and shows up more in European formulas) than in the States. The gel-making ability of sheet gelatin is constant no matter its size. Leaf gelatin dissolves a little less readily than granulated gelatin, which is one reason why it is not as popular. If your formula calls for one and you want to use the other, one tablespoon equals one 0.25-oz. envelope of granulated gelatin or 3.5 (4-in. by 9-in.) sheets of leaf gelatin. Store gelatin in an airtight container and keep in a cool, dry place. Here are some additional tips:

• One 0.25-oz. envelope of granulated gelatin gels two cups of liquid. Too much gelatin creates a hard, rubbery texture.
• Soak gelatin in cold liquid for three to five minutes before dissolving. This soaking time softens and swells the gelatin granules, so they will dissolve smoothly when heated.
• To dissolve softened gelatin, add it to a hot mixture. Set that bowl inside another bowl or pan of very hot water, or heat it in a microwave on high for about 30 seconds. Stir the heated mixture until the gelatin is completely dissolved.
• Allowing gelatin to boil destroys its setting ability.
• Raw figs, guava, fresh ginger, kiwi fruit, papaya and pineapple contain an enzyme that prevents gelatin from setting properly. Such ingredients can be used only if they are cooked or canned because heat destroys the enzyme.
• Pieces of fruit or other food will not sink in gelatin if you wait until it is partially set (the consistency of egg whites) before stirring them in.
• Gelatin is easier to un-mold if you rinse the mold with cold water or coat the mold with cooking spray before pouring in the gelatin.
• To remove gelatin from a mold, release the vacuum by inserting a knife between the mold and the gelatin in several places. Then, dip the mold in hot water (up to the top) for five seconds (any longer and the gelatin could begin to melt). Position a plate over the top of the mold, hold both the plate and mold tightly, invert and give the mold a firm shake. The molded gelatin should drop onto the plate. Sometimes it takes a minute or so for gravity to work to help release the mold. If the mold will not release, dip it into hot water again for a few seconds, or drape it with a towel that was soaked in hot water and wrung out. Once the gelatin has been un-molded, refrigerate the gelatin for 20 minutes for it to firm up.
• Gelatin continues to stiffen the longer it is refrigerated.

KLAUS TENBERGEN is a Bäckermeister (Germany), Certified Master Baker (USA), Master Baker (South Africa) and Chef Instructor at Kendall College-"The School of Culinary Arts" in Chicago. For more information about Kendall College, call toll free 877/588-8860. You can contact Chef Klaus Tenbergen via e-mail at: btenbergen@wi.rr.com

DO YOU HAVE A QUESTION about formulation, make-up procedure, equipment application or other technical point? E-MAIL your question to modern-bakingedit@penton.com or FAX it to 847/296-1968.