Dear Food Network Kitchens: What is the easiest way to shred chicken for either soup or tacos? I can never seem to get it right. — Kendra J., Eastpointe, Mich.

Dear Kendra J.: To get the best texture out of shredded chicken (or pulled pork, or any other meat you're shredding), pull it apart with two forks while it's still warm. You'll get the softest, most toothsome chicken if you cook it gently (braising or poaching) rather than with a high-heat application like roasting.

If you have whole pieces of cooked chicken or pork in the fridge, let them come to room temperature before taking a couple of forks to them.

Dear Food Network Kitchens: How can I ripen bananas in two days? I'm making banana bread and the bananas aren't ripe enough. — Jenny F., Deltona, Fla.

Dear Jenny F.: The fastest way is to put it in a paper bag on the countertop along with an apple. Apples emit ethylene gases, which cause certain fruits (like pears and bananas) to ripen faster. Starting with green bananas, paper-bagging them should give you ripe bananas in a day and bread-ready bananas in two.

Dear Food Network Kitchens: What are pasteles? — Shelly Paige, Sunderland, Mass.

Dear Shelly: Pasteles are a Puerto Rican specialty, usually served around Christmastime — although they can be eaten year-round. They're similar to tamales; they're a meat-filled pastry wrapped in banana leaves and then boiled or steamed.

To start, pork is seasoned with adobo, then simmered in stock and mixed with spices, and often chickpeas, olives and raisins. (The base is not dissimilar to the Cuban meat dish picadillo).

While that is simmering, a dough of grated root vegetables (green plantains, taro root, yucca, sometimes pumpkin or green bananas) is made. To assemble pasteles, first oil a square of banana leaf and place it on top of a larger square of parchment paper. (Parchment is not necessary, but it helps with the rolling, and ensures a tighter seal.)

Then, spread some of the dough (called masa) on top. Make a well in the dough and fill with the pork filling. Top with more masa, then fold up the banana leaf and parchment paper around the masa and pork. Tie with string. At this point, the pasteles can be either cooked or frozen. If you're going to the effort to make and wrap pasteles, it's worth your time to make extra that you can freeze to have later. To cook them, boil for 45 minutes to an hour and serve hot.

— Got a question for the culinary experts at Food Network? Send inquiries to Ask Food Network Kitchens via e-mail askfn@foodtv.com or by writing Food Network, P.O. Box 1180, Radio City Station, New York, N.Y. 10101-1180. Questions will be answered only in columns. Distributed by Scripps Howard News Service.