c

cook411's Profile

Title Last Reply

Why flour before breading food?

How come in recipes for things such as chicken fingers or eggplant parmesan you first put flour on the item then egg then the breading. What purpose does the flour serve? I plan to make some baked rather than fried chicken fingers, so would I still need the flour or is that specifically for frying? Thanks!

Apr 04, 2008
cook411 in Home Cooking

Need Ice milk recipe

I love frozen yogurt, but hate all the weird chemicals that go into it. I read about ice milk. Does anyone know how to make a low calories chocolate flavored ice milk? Thanks!

Mar 30, 2008
cook411 in Home Cooking

Not include egg in baked goods?

My friend is vegan and cooked muffins with all the normal ingredients (switching milk for soy milk) and just left out egg- she did not use any type of substitute. Her muffins turned out great and very moist! Why are eggs included in baked goods and pancakes as it didn't seem to effect her recipe- she did not even include any source of fat! She said that eggs make the baked goods tougher actually.

Mar 28, 2008
cook411 in Home Cooking

How do you keep your cut veggies fresh?

I read on chowhound that you can prolong the life of lettuce by wrapping it in a paper towel. Maybe someone else knows, but I am not sure if it is supposed to be a wet or dry paper towel and if it applies to other veggies.

Feb 15, 2008
cook411 in General Topics

Student budget: how buy small amounts of spices, etc?

I'm a new cook, and its frustrating reading recipes that ask for 3 different spices using only 1/2 tsp of a each spice. I am on a student budget and its not practical for me to buy all these spices to only use 1/2 tsp! Any recommendations?

Also, I have encountered this with other things. For example, I plan on making coleslaw and the recipe calls for 2 tbs of apple cider. To buy a whole thing of cider for 2 tbs seems ridiculous- I could eat out for the price of spices!

Feb 10, 2008
cook411 in General Topics

Coleslaw

I plan to make coleslaw for the first time and I read that you are supposed to first salt the slaw and weigh it down so the water goes out (I plan on using the pre-shredded cabbage, I assume this still applies). How much salt do people mean when they salt something to get the water out (I have seen it for eggplant before too). What do you weigh it down with?

Does this process add a lot of sodium to the slaw or egg plant? Thanks!!

Feb 10, 2008
cook411 in Home Cooking

Spaghetti squash watery!

Does anyone have any ideas as to how to make spaghetti squash less watery? After I cooked it, I wanted to make a "lasagna" type dish, but it made everything really watery in the oven.

Thanks!

Feb 08, 2008
cook411 in Home Cooking

TJ's meatless meatballs

I love trader joes meatless meatballs. For anyone who has had them, they have a very strong spice taste. Any idea what herbs/spices they are using? Thanks!

Feb 08, 2008
cook411 in Chains

How does vegetable stock exist?

If I am correct stock is made by leaving the meat bones in water, etc. whereas broth is by using the meat. Then how is there such a thing as vegetable stock if vegetables don't have bones? Wouldn't that mean that vegetable stock = vegetable broth?

Feb 07, 2008
cook411 in General Topics

Are u supposed to wash dried lentils and peas?

I am going to try to make both a lentil and split pea soup (2 soups, not together). Am I supposed to wash these (when they are dry) before cooking them? Also, I am not really sure what recipes mean when they say to sort the peas or lentils?

Second, do you all typically put cream (or half and half) in split pea? Or just the broth?

Thanks!

Feb 06, 2008
cook411 in Home Cooking

How squeeze dry spinach

Is there a reason people don't just buy fresh spinach thats not frozen and use that instead?

Jan 28, 2008
cook411 in General Topics

Bagged lettuce

Is the chlorination cleaning process that bagged lettuce goes through safe? Even raw vegetables at my grocery are no sold prewashed. I am worried that in a few years we will be learning how dangerous these pre washed produce items are. Thanks for any help!

Jan 28, 2008
cook411 in General Topics

Foil and alzheimer's -parchment paper

I have read recently about how dangerous aluminum foil is in regards to Alzheimer’s disease. I have switched to parchment paper. Does anyone have a brand/type that they recommend- bleached versus unbleached?

If I were roasting or chicken vegetables, I use to cover them with foil to keep the moisture in and only take it off the last 10 minutes or so. For those of you who no longer use foil have you found a way to achieve similar results?

Jan 28, 2008
cook411 in Cookware

Sprouted bread

I have heard a lot recently about sprouted bread. Do you all like sprouted bread better than whole wheat- what are the benefits (lower calorie, etc?) Specific brand you recommend?

If we are supposed to avoid sprouts salmonella due to wouldn't this apply to sprouted bread as well (the sprouts would be grown the same way?).

Jan 28, 2008
cook411 in General Topics