CookingAsked Apr 28, 2020 by Sarah K.
Recipes often call for 28 oz cans of whole, peeled tomatoes, which are then broken into bite-sized pieces. What is the difference between whole and diced tomatoes (other than the fact that the diced tomatoes are already in bite-sized pieces)?
Answered by Lynn Clark
Hi Sarah - Whole canned tomatoes have been (usually) peeled and packed in tomato juice or purèe. Diced tomatoes are whole tomatoes that have been machine-chopped and packed in juice or purèe. Many cans of whole tomatoes and all cans of diced tomatoes have an additive called calcium chloride added to help the tomatoes stay firm. The diced tomatoes have more surface area exposed and, therefore, are exposed to more calcium chloride causing them to be too firm. They won't break down during cooking. Generally, we recommend whole, peeled tomatoes so we have more control over the texture of the tomatoes - if we break them down by hand some pieces can almost melt into a sauce while other, larger pieces will still have some texture to them. Hope that explains it! Best, Lynn C.
Read MoreAsked Apr 27, 2020 by Mildred B.
Can I use all bread flour or all purpose flour instead of the whole wheat flour?
Answered by Lynn Clark
Hi Mildred - We haven't tested it, but I think you could use all bread flour or a/p flour in this recipe with a couple of caveats. You will lose the traditional "wheat-y" flavor of pita and it will be more like a flatbread. Choosing bread flour will maintain more of the "chew" expected in pita bread. Finally, because the recipe was developed with half wheat and half bread flour it's possible that, when made with all bread or a/p, the resulting dough may be wetter and too sticky (whole wheat flour absorbs more water so we would have accounted for that by adding extra water to the recipe). You may need to add a little more flour, a tablespoon at a time, to get the right texture. The dough should be just slightly sticky when it's ready. Good luck! Best, Lynn C.
Read MoreAsked Apr 27, 2020 by David M.
Is there another way to achieve the same affect in a recipe that using salt achieves, particularly with meats - without using the salt. In some of the classes and the recipes that I have accessed, there has been a discussion of the reactions of salt and how it affects the ingredients, particularly meat. Unfortunately, my wife is highly intolerant of salt. Almost immediate headaches caused by rapidly accelerating blood pressure. For example, going out to eat Chinese food, she will be in immense pain within 30 minutes and can feel the blood pressure increase going up her neck. 20 years ago before doctors helped us to recognize what one of the most direct triggers was (salt) she had several ER visits with blood pressure reaching strokes levels. I have been cooking no salt for years, so flavorings are not the issue. I know how to make "tasty" food. But it would be nice to be able to initiate the chemical reaction (or whatever the correct terminology is) that using salt accomplishes.
Thanks
Answered by Elizabeth Mindreau
Hi David - Thank you for reaching out. I'm afraid that we are not qualified to provide dietary advice. A nutritionist or cookbook written by experts on low- or no-sodium diets would be good to consult.
Read MoreAsked Apr 24, 2020 by Eileen B.
Want to make the Senegalese braised chicken with onion and limes but cannot find fresh habaneros. What can I use? Will habanero hot sauce work?
Answered by Lynn Clark
Hi Eileen - Sorry for the delay in answering your question - somehow it slipped through without us seeing it. I've made the Chicken Yassa a number of times using jalapeño, so that would be a fine substitute. If you'd like thing spicier, I would recommend a combo of fresh jalapeño and your habanero hot sauce. I think the fresh chili is necessary to add fruitiness to the dish. Good luck! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Layne S.
I originally posted this question to the recipe page for https://www.177milkstreet.com/recipes/taiwanese-five-spice-pork-with-rice-lu-rou-fan.
I am blessed that I have access to an H Mart, so when the recipe called for low-sodium soy sauce, which I almost never buy, I was wondering if I could use dark soy sauce, which I knew was lower in sodium than regular light soy sauce (light as in lighter, not lower sodium) and which I had on hand.
So in the interest of science, I decided to try it. I used 1/4 cup dark soy sauce to mix into the ground meat and I used 1/2 cup dark soy sauce mixed with 1/4 cup tap water to thin it out a little when simmering the sauce. Hedged my bets a little with that 1/4 cup of water :) The end result was great! It wasn't too salty at all, in fact I might even try it with a full 3/4 cup of dark soy sauce next time.
Anyway, that's an option for folks who might have a somewhat well-stocked pantry/fridge for chinese cooking. I appreciate having the option to use either depending on what's on hand.
Answered by Lynn Clark
Hi Layne - thanks for your sharing your suggestion. Happy cooking! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by melanie C.
I made your Egiptian street food chicken thigh recp. and it was wonderful, but next time I will leave out the chopped green olives--I did not think it added anything to the dish, but I was so proud to have made something so exotoc!!!!
Since I am nt going to the store very much right now, amd the last 2 stores I went to did not have Harrasa spice,/paste is there any way I can make it at home with the couple of spices I have?
Answered by Lynn Clark
Hi Melanie - I'm so happy to hear that you are expanding your cooking repertoire! We do have a recipe for making harissa at home. You should be able to find all of these ingredients at your local market. If you can't find white balsamic vinegar you can substitute white wine vinegar or even white vinegar to similar effect. Hope that helps and good luck! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by June H.
I continue to struggle with correctly cooked veggies. I often get the spectrum in terms of doneness. Though I cut them to similar size and either add at different stages of cooking or pre-cook those that take longer and add them once the stir frying has begun, I just can not get the timing right. My husband and I love using our wok and want to eat vegetables that are fresh and have some texture. No more mush with crunch. Thanks!
Answered by Lynn Clark
Hi June - it sounds like you are doing the right things - cutting everything to a similar size and adding longer-cooking veggies first. Wok cooking \can\ be a bit challenging since everything happens so fast. My recommendation would be to taste test the vegetables often to figure out the timing to achieve the texture you prefer and then remove the vegetables once they are just shy of that texture. Add them back in at the end to very quickly cook with the sauce. They will continue to cook a little bit at this point and hopefully not be overcooked. Good luck! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Tim P.
I have been making sourdough pancakes and sourdough bread, but have not made sourdough starter pasta yet, how can I use sourdough starter into linguini pasta from using your recipe of all purpose flour, olive oil, eggs recipe that you posted recently? How can I incorporate my sourdough starter to that and add it to your pasta recipe? thx.
Answered by Lynn Clark
Hi Tim - Are you referring to this recipe from the Pasta Grannie? When adding starter to a recipe you need to account for the flour and water in the starter in your pasta recipe. This is best done using a scale. So, for example, if you have 7 ounces of starter to use in your pasta you'd need to take out 3 1/2 ounces of flour and 3 1/2 ounces of water from the pasta recipe to account for that addition. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Jennifer G.
I have a recipe that calls for toasting baking soda to use in making ramen noodles if kansui/lye water is not available. What would this step achieve toward the overall goal of making the noodle dough pH more alkaline that "fresh" baking soda would not?
Answered by Lynn Clark
Hi Jennifer - Baking soda is a fairly weak akali - at least compared to super-charged (and slightly sketchy) lye. Heating baking soda makes it transform from sodium bicarbonate into sodium carbonate, which is a stronger alkaline salt. Food scientist, Harold McGee, wrote an article on this in the NYT about 10 years ago. Good luck with your noodles! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Mitchell G.
Is there any workable substitute for fish sauce? I can't use it due to a family member with a food sensitivity to almost all things fishy. Right now I'm eyeing the Vietnamese Caramel Chicken recipe in the most recent magazine.
Thanks!
Mitch
Answered by Lynn Clark
Hi Mitchell - In general, and especially in this recipe, you could use a combination of soy sauce and rice vinegar in place of the fish sauce. It's hard to fully mimic the distinct flavor of fish sauce, but this combo should work OK. I highly recommend this recipe - it's on weekly rotation in my house since it's so easy to prepare and packs a ton of flavor in its simplicity. Make sure to really cook the caramel until it's smoking. You need the bitterness from the dark caramel to balance the sweetness of it. I'd love to know what you think! Best, Lynn C.
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