Instructions: Q: I read your column about cooking eggs safely and not eating raw eggs. Now, I have a question. When making the Fluffy Tapioca Pudding on the box of quick-cooking Minute Tapioca, the recipe calls for whipping the egg whites with sugar, then folding them into the cooked tapioca mixture. I have been doing it forever. Now I wonder, do you think the hot tapioca brings the raw egg whites to a high enough temperature to kill bacteria, and is it safe to eat?

A: Weve had this question before with that recipe and with other recipes where a raw egg is put into a hot or boiling mixture and not cooked any longer.

The egg must reach 160 degrees F to be considered safe. If the eggs are immediately mixed into the hot tapioca mixture, they will reach that temperature. Thoroughly mix the egg whites into the tapioca so there are no egg whites left on the sides of the bowl.

Q: Is there any way to stabilize whipped cream so it doesnt separate after sitting?

A: You can add unflavored gelatin to give body to the whipping cream, which will hold up well in the refrigerator for up to 8 hours. (This can also be used as frosting.)

To whip cream: First, chill the bowl and beaters in the refrigerator for 10 to 15 minutes. For 1 cup of whipping cream, soften 1 teaspoon unflavored gelatin in 1 tablespoon cold water, then add 3 tablespoons very hot or boiling water.

Stir until dissolved. Cool to room temperature.

Add the gelatin and cream to the chilled bowl, then whip until the cream starts to hold its shape. The cream should start to thicken, but not peak. Fold in 1 to 2 tablespoons granulated sugar (or about1/4 cup powdered sugar) and 1 teaspoon vanilla. Continue to beat until peaks form. Store, tightly covered, in the refrigerator until ready to use.

Q: I see recipes using turbinado sugar. What is it and where do I find it?

A: Turbinado, raw sugar that comes from the initial pressing of sugar cane, is tan and has a mild, naturally occurring molasses flavor. It is steamed to remove contaminants such as molds and fibers.

Regular brown sugar is not raw sugar; its made by adding molasses and caramel coloring (burnt sugar) to white sugar.

One brand of turbinado, available at most supermarkets, is Sugar in the Raw.

This sugar may be used in the same manner and in equal amounts as ordinary sugar in cooking and baking and for tabletop use. If you use brown sugar, the flavor of the finished product will be more robust.

Q: Im always forgetting to take out butter to soften when I want to make cookies. I put it in the microwave and then it gets too soft or melts. Can I use the melted butter to make the cookies? Any suggestions?

A: Dont use the melted butter for cookies or cakes unless the recipe calls for it. The texture of the baked product will be affected; a cake may be heavier and cookies will spread too much.

Land OLakes offers these two suggestions: Cut butter into chunks and allow to soften at room temperature for about 15 minutes. If time is limited, place a stick of cold butter between 2 sheets of wax paper and hit it with a rolling pin on each side to smash butter into a thin layer.

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