Question #1: What's the kitchen gizmo to the left?
Question #2: Without looking it up...How many cups does 1 pound of granulated sugar yield? How about 1 pound of powdered sugar?
Question #3: If you've over-salted a soupy concoction such as soup or stew, is there a way to get some of the salt out using a common vegetable?
Question #4: What is the object to the right and how is it used?
Question #5: What is sweetened condensed milk? Does it have a limited shelf life? Can you substitute it for evaporated milk in baking recipes?
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