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By MARY A. KEITH

Tribune correspondent

Published: December 7, 2008

How does the nutritional value of plantains compare with potatoes or other vegetables?

They are mostly starch, just like potatoes. The only significant nutrient is potassium at 716 mg in a cup of cooked plantains. That amount has 179 calories and 3.5 grams of fiber.

Why can't I find directions for brining beef? There are plenty of directions for brining poultry and pork, but other than corned beef, I can't find any for beef.

Brining is mostly used to put moisture into meat. It does that by putting a lot of salt in, which draws and holds moisture. That means it has the most significant effect on meats that tend to be bland and dry when cooked; in other words, on poultry and lean pork. The extra salt and moisture helps keep poultry from getting mushy, and pork from getting too dry. You could brine beef using any of the brine recipes for pork or poultry, but the results won't be as spectacular because beef naturally keeps its moisture better and has more flavor because of its fat content.

Will a package of powdered pectin with a 2002 date on it still work?

It might, but the chances are just as good that it will turn into one big gluey lump in the bottom of the pan and leave the rest of the fruit juice still liquid. It might, when you open it, have already turned into one block of sticky pectin in the package. It should be safe, and won't make you sick, but you're better off getting a new box.

What's the difference between canned pumpkin and pumpkin puree? What do I need to do to canned pumpkin to make puree for this cheesecake recipe?

The difference is the name. You can use pumpkin right out of the can if you want. If it seems that the canned product is not smooth enough, depending on your recipe, you could put it in the blender or food processor. But measure it before you process it, so that you're measuring pumpkin and not the extra air you'll beat into it. If you need to add liquid to blend it, use some of the liquid the recipe calls for, not extra liquid. And it would be a good idea to let it sit for 15 to 20 minutes or more so some of the air bubbles escape before you put it in the recipe. Cheesecake is supposed to be dense, so you don't want a lot of extra air in the batter.

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

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