BRYAN GARDNERQ: I’ve noticed
a big range of
percentages on
chocolate labels.
What should
I be baking with?—Nikki Mabrey,
Warrensburg, Mo.
A: A high percentage indicates
more cacao and less sugar.
The amounts can dramatically
affect not only the taste but
also the texture of what you’re
baking. When a recipe calls
for semi- or bittersweet choco-
late, choose those in the 56
to 65 percent range. Use bars
with higher concentrations
of chocolate only in recipes
that specify them—or enjoy
that chocolate on its own.WE WANT TO HEAR FROM YOU! Send
your questions to Ask Martha, c/o Letters
Department, Martha Stewart Living, 601
West 26th Street, New York, NY 10001, or
to [email protected]. Please
include your full name, address, and day-
time phone number. Letters and messages
become the property of Martha Stewart
Living Omnimedia Inc. and may be published,
broadcast, edited, or otherwise used in
any of its media. By submitting your questions
to Ask Martha, you are agreeing to let us
use your name and hometown in connection
with our publication of your questions.Q: What is the
purpose of
the low setting
on glue guns?—Nindy Metrizki,
Los Angeles
A: The lower temper-
ature setting —up-
wards of 100 degrees
cooler than the stan-
dard 380-degree set-
ting—will work for
most projects, but it’s
especially useful with
heat-sensitive mate-
rials, like cardboard,
straw, pinecones, and
fabric. The lower tem-
perature also reduces
the risk of severe
skin burns that can be
caused by the higher
setting. Make sure
to use glue sticks spe-
cifically labeled as
“low-” or “all-temper-
ature” when using
your glue gun on low;
they typically have a
faster set time.
Store chocolate
well-wrapped in a cool,
dark place.Q: What is pearled barley, and how is it different
from regular barley?
—Ann Knot, Cherry Hill, N.J.A: Pearled barley has been stripped of its hull and bran layers. It is less chewy,
is lighter in color, and cooks in less time than regular barley, a whole grain with
more nutritional value (since the hull and bran house much of the vitamins
and minerals). Both are flavorful alternatives to white rice.PEARLED BARLEY
It’s available in
grocery stores,
and usually labeled
as “pearled.”REGULAR BARLEY
Look for it in
specialty stores,
with “whole grain”
on the packaging.Q: I use my pressure
cooker to make
beans, but what else
can I cook in it?
—Veronica Moodie,
Fort Lauderdale, Fla.A: Pressure cookers get typically
slow-cooking food on the table
fast—so they’re great for beans,
but can also be used for so
much more. Try making braised
meats, rich broths, chilis,
and soups. They’ll be done in
a fraction of the usual time,
making them energy-efficient
and healthful choices for
weeknight meals. Do not fill
your cooker more than two-
thirds full; it needs the empty
space to build pressure. Q: Do you have any
tips on what I can do
with my yarn scraps?
—Dan Rickershauser, BrooklynA: Just because you don’t have
enough yarn to knit a pair of
mittens doesn’t mean you can’t
use it. Try these projects with
your leftovers:
Wrap a piece around a gift as an
alternative to a ribbon.
Craft a pom-pom to adorn a knit-
ted scarf or hat. (To learn how
to make pom-poms, visit martha
stewart.com/yarn-pom-poms.)
Create a multicolored yarn ball:
Knot the ends of your strands
together into one long thread.
Then wind the thread around a
small ball until it’s covered, add-
ing more strands as needed.
Finish by tucking the remaining
end into the ball. Use it as a dec-
orative object on a shelf or desk.108
HOW-TO HANDBOOK Ask Martha