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Want to add depth to your fruits and vegetables? There’s a ferment for that.
Want to add depth to your fruits and vegetables? There’s a ferment for that.
Photo: Photo By Stacy Zarin Goldberg For The Washington Post.
Want to add depth to your fruits and vegetables? There’s a ferment for that.
Want to add depth to your fruits and vegetables? There’s a ferment for that.
Photo: Photo By Stacy Zarin Goldberg For The Washington Post.
The Washington Post Food staff and Katherine Harmon Courage, the author of “Cultured: How Ancient Foods Can Feed Our Microbiome,” recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: Is fermented food safe for small kids? I love pickled beets, and I would think I’d like to try fermented beets. I have small children and want to know if I go through the effort of trying to ferment beets, it would be safe for them to eat. Not sure if they’d want to eat them, but the littlest liked spiced pickled beets with goat cheese and honey drizzle, so I’m optimistic.
A: Maybe it’s because I grew up in Russia where people ferment anything and everything, but I ate fermented foods early on. Pickles, sauerkraut, kombucha and so on. If properly fermented in a clean environment, fermented foods are actually really good for everyone, full of healthy and gut-friendly bacteria.
-Olga Massov
A: As long as the ferments reach a pH of 4.6 or below, they’ll be totally safe. If you’re wary (and, as a recovering germaphobe, I get that), you can order cheap paper pH test strips online to double-check. My 1-year old has sampled lots of my home ferments, and sometimes even actually eats them.
I love the idea of getting kids started on fermented food flavors and textures early. And fermentation is also a super-fun activity to involve them in making. It’s a kitchen counter science project they get to eat!
-Katherine Harmon Courage
Q: At the urging of a friend, I bought a box of instant mashed potatoes. I was pleasantly surprised, but they didn’t pass muster with our sons (the chief mashed-potato eaters in our household). I’m going back to old-school mashed potatoes — any thoughts on what I can do with the flakes? Thank you!
A: Here’s one idea: When I was a little girl, we made fish cakes using boxed mashed potatoes. It was a way for my mother to stretch food a bit for our large family. We made the potatoes as directed, chopped up leftover fish (cod, salmon). You mix that, add an egg as binder and season. Then, form the mixture into a cake and fry them in a little oil. They were pretty tasty.
-Ann Maloney
Q: I like to think of myself as a popcorn connoisseur; as a diabetic, I eat it almost every day, and I love to make it on the stove using olive oil and garlic salt. As part of a kitchen renovation, we made the decision to move from gas to an induction stovetop. I generally love the induction cooktop but haven’t figured out to make popcorn that doesn’t burn immediately or leave gazillions of kernels unpopped. Any advice?
A: Inductions run hotter, so popping your popcorn on a lower heat is the recommended course of action.
Can’t believe I never thought of garlic salt on my popcorn! Going to give that a try.
-Kari Sonde
Q: I’m not a vegan or lactose intolerant, but I just made cashew milk in my Vitamix, and I love it! I used it in a smoothie and in a sauce for a grain bowl. Do you have other creative suggestions for how to use it? Also, cashew milk vs. cream – just a difference in how much water you use, right? If I have cashew milk but want cream, can I reduce it to make it thicker?
A: Use it wherever you would use milk in savory recipes — in a roux, in a curry or casserole. You might prefer a cashew cream for curries. Just use less water to make the cream.
-K.S.
Q: I must confess that I can’t handle hot peppers, although I love black pepper. I was wondering how to replicate a Creole seasoning but without the hot stuff.
A: You can make your own to get it the way you like it. This recipe comes from Mr. B’s restaurant in New Orleans. It makes 4 cups, which is a lot. I haven’t tried cutting it down yet.
Mr. B’s Creole seasoning
1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne pepper
Combine all ingredients in a bowl. Store in an airtight container.
-A.M.
Q: When I was baking for the holidays, I was distressed to see that the coating on my cookie sheets was flaking off (distressed because a not insignificant amount had come off and I’d never noticed it before!). I went ahead and baked them on a couple of other sheets that I really don’t like, but it’s clear: I need to chuck the old ones and get some new. Do you have a brand you recommend? I don’t use them very often — once a month or less – and I like the ones with a lip. Thanks!
A: I don’t use any with coating. I swear by the Nordic Ware Baker’s Half Sheet. They’re aluminum. Inexpensive and durable, bake beautifully.
-Becky Krystal