DeaH's Profile

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Low(er) Sodium cheese

If you're near a Trader Joe's, try them. They have a Red Leicester with roasted bell peppers that is amazingly tasty. I generally try to stay under 200mg salt/ounce(28g)of cheese. The Red Leicester comes in at 120/oz. That is amazingly low for cheese. Also check out fresh goat cheese (chevre). Trader Joe's has a brand called Silver Goat that has 40mg/oz. I also found a brand at my local Meijer with those numbers, but it costs about 50% more.

You may also want to take a look at Ricotta. Brands vary in sodium content, but almost every one that I have looked at is much better than cottage cheese. If you are looking for a cream cheese substitute, Lifeway has an excellent soft Farmer's Cheese, which has just 15mg sodium per 32 gram serving (2 T). Here's the link to Lifeway's site: http://lifeway.net/Products/Cheese/Fa...

Aug 07, 2014
DeaH in San Francisco Bay Area

Draining eggplant and zucchini without salt

Just to clarify, I don't want to salt to remove bitterness. I buy young produce that tastes good. But, for things like fritters and certain types of pies, those vegetables create a soggy product if they are not drained of some of their water before cooking.

Aug 07, 2014
DeaH in Special Diets

Draining eggplant and zucchini without salt

Does anyone know a method for draining water from a vegetable like eggplant or zucchini that does not involve salting it? Over the winter, I contracted a virus that did some damage to my heart. I am on a sodium restricted diet now, and I follow it as a matter of life and death. Salting veggies to drain them is not an option. But I still want to make things with my favorite summer produce. I would appreciate any suggestions.

Aug 07, 2014
DeaH in Special Diets

Single Serving Coffee Pot??

I don't have a lot of counter space, and I prefer to use an electric kettle in the space I do have available. That means I pretty much stick to pour-overs (Melita single cup and 10 cup - both under $10). Lately, I have been using them in combination with the cold-brew method to make a cup of coffee that tastes better than my local coffee house.

Aug 09, 2013
DeaH in Cookware

High Heat vs. Deglazing

There are problems with nickel content in foods:


Of course, if none of the nickel leaches into the food from the pan, there's no problem. Honestly, I do not know how strongly acidic a liquid would have to be to dissolve nickel.

This article does seem to indicate the nickel content in foods can be caused by leaching from cans (don't look at this article while eating):


Jul 19, 2013
DeaH in Cookware

High Heat vs. Deglazing

Before you buy a nickel-impregnated or nickel-clad pan, do you know if you have any nickel allergies? About 15% of the population does. Using this type of pan to deglaze may result give you or anyone for whom you cook a pretty bad case of eczema. I would also be concerned just how *much* nickel would leach into the food if you're deglazing with an acidic liquid. Nickel can do some pretty bad things to human physiology.

Jul 19, 2013
DeaH in Cookware

Mandolin recs?

I like the cut-resistant gloves. I can slice more of the vegetable, and I have more control.

Jan 25, 2013
DeaH in Cookware

Chocolate Pecan Pie

I just baked the pie. Using the doneness test from the recipe, it might be easy to overcook the pie. Because of the melted chocolate, the knife does not come out clean even after 65 minutes. A better test (learned from trial and error) would be to give the pie but if a twist. If the edges don't jiggle but the middle still does, it's done.

Nov 21, 2012
DeaH in Recipes

Tamar Adler Is Appalled by Anthony Bourdain

I like Bourdain better than I like Adler. His style of writing is more brusque and fun than Adler's reaching for Latin adjectives, but...she sort of has a point (if I am reading her Rococo prose correctly. Her issue doesn't seem to be Bourdain's taste in food. She agrees with him that kitchens are hot, volatile, dangerous places staffed with people who are often quite passionate. Her point seems to be that the hipness of Bourdain's persona is encouraging jerkish behavior in the kitchen. Right now there are are people who seem to think that being a jerk is a sign of being a great cook. In reality, kindness and regard are important in the kitchen, too. Yelling to be heard over the din is okay. But a kitchen runs best when people act as a team. A staff full of jerks makes a bad team.

Nov 02, 2012
DeaH in Features

La Cotta, My Beautiful Mystery

Have you tried cooking bread dough in this?

Feb 17, 2012
DeaH in Features

Question about Immersion Blenders Safe for Enamel or Non-stick Cookware

I am currently using an inexpensive plastic immersion blender because it's safe to use on cast iron and enamel cookware. I would love to upgrade to a sturdier metal model, but I am unwilling to get new cookware (I REALLY like my pots). I just saw a Calphalon model that has a removable guard so the shaft won't hurt my pans. Do any of you know of other models that have a plastic or silicone guard for protecting cookware? And, has anyone tried the Calphalon immersion blender?

Nov 13, 2011
DeaH in Cookware

Help with chocolate chess tarts boiling over

I wanted to make a lower calorie version of chess pies, so I took my chess pie recipe and made some substitutions (low fat buttermilk instead of whole milk, cooked in silicone muffin cups without a crust, and a little less sugar). The first batch I made was with coconut, and they turned out beautifully. They were most and tasted surprisingly rich. Emboldened, I decided to make chocolate chess tarts the next time. Instead of coconut, I used unsweetened, dark chocolate baking cocoa. These were also moist and rich tasting. But there was a problem: the filling clearly bubbled over the tops of the muffin cups. The filling looked like lace along the sides of each tart, the tarts were not as deep, and there was lots of filling on the pan underneath the muffin cups. My housemate didn't mind. He ate the generous amounts of chocolate crust on the pan (he said they tasted like the crusty edges of brownies), but I would rather have the filling stay in the silicone muffin cup.

Does anyone have any idea why the chocolate batter would bubble over when the coconut batter didn't? And does anyone have any suggestions for preventing this from happening? Lower or raise the oven temp? I definitely want to make these again. Each tart, assuming all the batter stays in the muffin cup, comes in just under 75 calories.

May 31, 2011
DeaH in Home Cooking

Food that Most People Love and You Don't...

For me, it's mashed potatoes. I like potatoes. But, when they're mashed, I find the mouth-feel disgusting. Add enough water, cream, or broth to make it a soup, and I'm fine. Thicken it and bake or fry it into potato cakes, and this is fine with me, too. I just have a problem with the texture. Mashed makes me feel like I am going to choke.

By the way, my problem with mashed or purred extends to other vegetables, too. My mom purred rutabagas, parsnips, and turnips. I hated 'em. As an adult, I roast these veggies, and I love them. Parsnips are actually my favorite root vegetable.

Mar 26, 2011
DeaH in General Topics