Using soyflour instead of eggs
Eggs have gotten rather spendy lately, so if you’d like to save a little money when you bake coffee cake or muffins or fry up a pile of flapjacks its easy enough to replace each egg with a heaping (but not too heaping) tablespoon of soy flour and a few tablespoons of water.
Obviously, this doesn’t work for recipes like omelets or quiches or french toast where the whole point of the egg is its egginess, but it works very well for quick breads and cookies (especially if you are catering to a vegan friend as commercial egg replacement in the carton is *not* necessarily vegan friendly) and even meatloaf (I tried it– it’s very good, but don’t invite your vegan friends over for that one.)
Speaking of meat loaf, if you are using a ground meat like turkey or chicken, add a little extra soy flour to the recipe (about 2 tsp per pound) and it will help keep the meat in a cohesive loaf (as opposed to a meat crumble as ground chicken is often wont to do.)
Filed under DIY, food, recipes, substitutions | Comment (0)Kitchen: Cast-iron
For those of us that use cast iron cookware it’s unimaginable to switch back to copper bottom frying pans and Teflon coated cookware, aluminum is simply out of the question.
My cast waffle iron consistently produces perfectly formed and cohesive waffles with so little effort that switching to a Teflon waffle iron would be a clear sign of mental illness.
Cast iron offers an even distribution of heat throughout the cooking surface and sides, non-stick properties, durability, and lightening fast clean up when it’s cured correctly and properly cleaned.
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