|
|||||
|
|
Dear Dr. Gourmet, Q: I like to use old recipes. I made a lasagna from a 1970’s era recipe of mine. It was very (too) salty. I used Italian sausage (Johnson brand), ground beef, tomato paste, mozzarella cheese (Rouse’s brand), ricotta, an egg, and only added [...] The main issue with gluten free baked goods is that the number of calories is usually much higher than their counterparts made with wheat flour. The flours used in cookies, bread, cakes, pastas and the like are simply more calorie dense. The second issue is one of [...] We’ve tested a number of gluten free breads with mixed success. The main disappointment is that we’ve not yet found a gluten free product that makes really good sandwiches. The problem is the crumb. It’s the [...] Q: How important is the brand when it comes to buying a cast iron skillet? I know Lodge is probably the best out there, but I figure that since cast iron isn’t exactly high tech stuff, its perfections shouldn’t be too hard to duplicate. Are the cheaper [...] Q: Some cakes need up to 8 eggs… Can half of them be replaced with starch and will there be a big difference in taste? A: Reducing the amount of eggs in baking can be a challenge. One can’t really [...] Lamb Kofta This recipe is great both hot and cold and the Cucumber Mint Yogurt really makes this even better. Ground lamb in America is not all that common. We simply don’t eat much lamb. If you can’t find lamb, lean ground beef will do [...] Q: I have been wondering if substituting brown sugar for refined sugar is beneficial or is it the same. I would like to reduce my consumption of sugar in my baking, and I do know that you can reduce the amount used with little effect [...] Q: What is your opinion of Stevia – the latest sweetener – and of the blended brand “Truvia”? A: Stevia has been around forever it seems. The natural sweetener is made from the Stevia rebaudianaplant. Keep in [...] |
|
|||
|
Copyright © 2012 Harlan Bros. Productions All Rights Reserved. |
|||||
