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<< Previous   of   Next >> The New York Times / Jim Wilson  (click to enlarge) Even lovely tomatoes like these must be washed before eating to avoid food-borne pathogens.   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Thursday, October 9, 2008 Stick to fresh water for cleaning vegetables Martha Stewart Living Magazine Do you ever use those vegetable-cleaning solutions sold in stores? I never use anything but fresh water to clean vegetables. For dirt-covered root vegetables, such as potatoes, I may also reach for a stiff-bristle vegetable brush. But as far as cleaning solutions go, my feeling is that if there's anything in the vegetables that water and a brush can't remove, I don't want to eat them. What's the proper way to repaint a metal radiator? It's best to tackle this project well before the radiator will be needed again. Be sure to wear protective goggles, gloves and a mask during the process, as old paint may contain lead and radiator edges can be sharp. Proper surface preparation is essential. Strip old coatings from the surface with a metal scraper, and then sand the surface lightly with metal-grade sandpaper. Once the radiator is clean and smooth, wipe it down thoroughly with a damp rag. You are then ready to paint. Paint suppliers carry primers and paint that are high-heat resistant, meaning they're formulated to withstand temperatures in excess of 350 degrees. These products are available in spray cans, which will coat a radiator's tiny crevices better than a traditional brush. The downside is that their color spectrum may be limited. If you're intent on matching the radiator to your decor, a top coat of enamel paint (available in any shade) should be able to take the heat, although you may need to reapply it more frequently than a high-heat-resistant paint. What's your favorite kind of salt? I use kosher salt for just about everything. I think it tastes better than iodized salt, which contains additives that help prevent its fine grains from becoming clumpy in the container. Free-flowing iodized salt does dissolve faster than coarse kosher salt, which is why it's often recommended for baking. But unless a recipe calls for extremely fine dough, I like to keep it kosher. How can I eliminate mold and mildew on patio chairs and cushions before storing them? Given the chance, those unsightly stains will only multiply, especially if you store your furniture in dark, poorly ventilated areas, such as a basement or a shed. But mold and mildew are easy to remove. Using a utility brush and a solution of 1/2 cup oxygen bleach to 5 gallons warm water, give the surface a firm scrub. Even if stains aren't visible, you should wipe down the furniture because bacteria will breed in the dirt and body oils left behind at the end of the season. Organic materials, including the cotton blends used to cover some chair cushions, are particularly vulnerable; in fact, even small traces of mold and mildew will eat away at the fabric, leaving you with a holey mess. Once the furnishings are clean, let them dry completely. Then wrap the pieces in a large canvas cloth, securing it with duct tape or twine to keep out dust and moisture. If the furniture will be stored outdoors, cover it completely with a waterproof tarp (available at home-supply stores). Metal surfaces are not as susceptible to mildew as organic ones, but you also should cover them during the off-season, especially if you live near a coast, where salt and moisture in the air can wreak havoc on iron and steel surfaces. How do you keep cheesecake from cracking in the oven? I've made lots and lots of cheesecakes in my time. What I do is bake them in an oven that's slightly cooler than what the recipe calls for. And I always bake them in a springform pan set in a hot-water bath, which is sometimes referred to as a bain-marie. The bath is simple to prepare: Wrap the bottom and sides of the springform pan in aluminum foil, place it in a roasting pan, and then transport both vessels to the preheated oven. Fill the roasting pan with boiling water about halfway up the sides of the springform pan. Together, the two measures will slow the cooking process and provide moisture around the cake as it bakes. That should prevent cracks from making a mess of your cheesecake. Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. E-mail to mslletters@marthastewart.com. © 2008 Martha Stewart Living Omnimedia Inc. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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