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CONSUMERS ASK

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By MARY A. KEITH

Tribune correspondent

Published: August 27, 2008

I made guava jelly with added pectin and it did not set. I added more lemon juice for a second batch, but that didn't set either. Now what?

First, I would just let the jars sit for a month or so. The jelly will eventually set. But if it doesn't, there are directions for remaking unset jelly. Pectin needs a fairly exact balance of sugar and acid to set; you might need to add more sugar. If that doesn't work, use the unset jelly as pancake syrup.

Is saltwater catfish OK to eat?

It's safe, but many people refuse to eat it. Saltwater catfish is bony, a lot of work to prepare, and many don't like the flavor.

When I'm trying to watch my weight, which is better: olive oil or canola?

Since they are equal in calories, they are both the same in terms of following your diet. The important thing is the quantity; use less of either.

How do I adjust recipes to use whole-wheat flour instead of white flour? Are the quantities the same?

The quantities are the same, but the quality of the product won't be. Unless you are using a recipe that has been tested for whole-wheat flour, it's better to use half white and half whole wheat. If you use only whole wheat, though, increase the liquid by a tablespoon or 2 and let the batter sit for several minutes before baking. That will help soften the bran, which will make it less noticeable. The final dough also will stick together better.

In preparing tomatoes to freeze, should they be seasoned or frozen plain?

Some seasonings get strong or bitter in the freezer while some will lose flavor and become bland. And the longer the tomatoes are frozen, the greater the change will be. You might be better off leaving them unseasoned or just seasoning them lightly for now. You can add more seasoning when you use them.

Which has more "good fat," chicken or beef?

That depends on what part of the chicken and which cut of beef are being compared. A lean top-round steak has about 1.8 grams of monounsaturated and polyunsaturated fats, but tenderloin has 3.8 grams. An average skinless chicken breast has 1.7 grams, but a thigh has 5.6 grams.

You also must consider the cooking method. All cuts of beef can't be prepared the same way.

What is the safe internal temperature for grilling beef? My friends disagree: One says 140 degrees, while the other insists it is 165 degrees.

I'm glad you're asking because neither one of them is correct. The safe temperature for cooking pieces of beef, such as steaks and roasts, is when they reach an internal temperature of 145 degrees in the thickest part of the meat. Ground beef and ground pork or veal has to get to 160 degrees to be safe to eat. Since the meat has been ground, there is more chance of bacteria.

Use a meat thermometer because you can't tell by looking at the color of meat. You'll probably be surprised to find you're overcooking some cuts and undercooking others.

Is 10 minutes enough time for boiling conch peas before they are frozen?

Actually, they need less time. Two minutes of blanching is enough. You want to cook them more when they are thawed.

Mary A. Keith, a nutrition and health agent at Hillsborough County Extension, can be reached at (813) 744-5519 or mkeith@ufl.edu.

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