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 simply eliminate eggs from a recipe and replace it with another ingredient and expect the same result. This is not so much a matter of changing the taste of the cake or muffin but the texture.
Eggs provide a number of parts of the many chemical reactions that take place in baking. The egg whites help to add volume while the fat in the egg yolks helps to trap the carbon dioxide created by whatever leavening agent is used (yeast, baking powder, baking soda, etc.). Substitutions in Baking
Q: My wife uses flax-seed oil as a supplement. I figure why not buy flax seed and add it to my cereal at much less cost and perhaps more fiber. But, she says, the seed are not being digested so I’m missing the benefit. Perhaps it would help if I ground them a bit with a mortar and pestle?
A: Your question is a good one and your wife is correct. The hull of flax seeds is really tough and essentially undigestible. As such the wonderful oil that’s inside can’t get out unless you crush them first. A mortar and pestle is perfect. Crush those little guys and sprinkle them on your cereal and you’re good to go. Flax Seeds
Q: I love to roast all different kinds of vegetables, such as broccoli, asparagus, peppers, green beans, zucchini, etc. I think it gives them a great flavor. I have read that when you roast or cook vegetables, they lose their benefits, that you should only steam vegetables. Is this true?
A: Vegetables begin to lose nutrients from the moment they are harvested. This is particularly true of vitamins and antioxidants. Likewise, cooking veggies reduces some nutrients. There’s been a lot of research on the different methods of cooking and some of the studies are in conflict. It does appear that steaming, stir frying and roasting are better than boiling. The difference in nutrients lost ranges from about 20 to 40 percent for steaming, stir frying and roasting and as much as 50% for boiling. Cooking Vegetables
Q: I saw a show on TV recently about people getting very sick after eating bagged lettuce/salads. They got E-Coli, somehow. I was wondering if you could explain the best method for cleaning lettuce and other fruits and vegetables so that this doesn’t happen?
A: This has been an increasing problem. There is evidence that this bacteria contaminates the lettuce through use of manure fertilizers. In some cases there have been E. Coli on greens and vegetables that have not been fertilized this way.
As with all fresh foods purchased in the grocery today it is a good idea to follow some guidelines for cleanliness. Protecting Yourself from E. Coli
