Quinoa

Well, tonight we're embarking on yet another one of my experiments meal creations. Tonight I'm trying for the first time Quinoa (pronounced keen-wa). It is a grain that is used in many vegetarian recipes. It is high in protein, is a whole grain, contains no wheat, and is gluten free. I'm attempting to make a Quinoa stuffing for chicken legs.

Since this is a first run meal, I'll let you know how it goes.

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Posted in: gluten-free,recipe

Red Faced, and Dairy Allergy

Okay, so today we're off to the mail bag. . . .
And here we have a question from Pat H. "Are there foods or drinks that cause immediate flushing (of the face), and sweating?"

Pat - Yes. Spicy foods are usually the cause of a flushed face and sweating during meals. Peppers of all kinds and hotness levels (more about that in a moment), and other spices can cause your body to react by turning up the heat! Peppers, or more correctly the capsaicin within them are what make a pepper hot. The hottest portion of a pepper are the seeds, and the veins (the thick lines on the inside of a pepper). Now, about the heat index - peppers are graded from mild to hottest on what is called a Scoville scale. And remember when dealing with peppers, especially the really hot ones, be sure to use gloves and keep your hands away from your face!

Cheryel and Sandy had questions about dairy allergies and lactose intolerance. So, here's your answers ladies!

First, there is a difference between lactose intolerance and being allergic to dairy products. Lactose intolerance means that your body has a difficult time processing the lactose (or sugars) in milk products. These folks usually have gastrointestinal problems if they consume milk. On the flip side, they can eat cheese, yogurt, and other, more finely processed dairy products because the sugars are broken down.
Now, if you are allergic to dairy, your body has an allergic reaction and other symptoms, such as hives, or even a swollen tongue could occur. The current substitutions we have for dairy are in the form of almond milk, soy milk, rice milk, coconut, (and for some goat milk). Now there are some other considerations here with these 'other' types of milk products - and that is if you should be so unlucky to be allergic to more than just dairy.
I know that using some of these alternate milks in cooking works just as well as regular cow's milk.

I hope this information helps you all! Happy cooking!

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You Can't be Serious

One thing that truly bothers me, is that many people don't believe you when you say, "I'm allergic to. . . ". Some have shot me a look, as if I'm making it up. Those of you who have allergies, or know a friend or family member who has food allergies know we are NOT faking, or just using it as an excuse.

Here's an example (and what gets me, is this guy is a chef who is cooking my food!):


At least he does admit there are allergies out there (and even lists them), but I don't believe I should have to quantify my food allergy. Does he REALLY want to hear what happens to me when I eat soy?

It's hard enough feeling like an outcast because you have to interrogate the waitstaff, before you can even think about ordering.

Has anyone else encountered restaurants, or friends, or family members that just don't seem to 'get it'?

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Reply to Questions via Email

Okay - I've had a few questions come in via email.

So, here's a question from Kristen J:
"My big question would be about peanut allergies. My nephew is deathly allergic and it's hard enough to avoid all the peanuts when they are a known ingredient (every food label warns about the product being prepared in a facility that also prepares foods with nuts), but the true danger is when a person with peanut allergies eats foods without knowing the potential peanut content. Any advice?"

Kristin - my biggest advice would be to make certain your nephew has an EpiPen (or if he's too young, then his family members or caregivers). EpiPens are readily available in any pharmacy, and are not expensive. These can SAVE HIS LIFE! If you're not familiar with the EpiPen it is an injection of epinephrine - which will stop the reaction, and give you time to get your nephew to a hospital. I recommend anyone with allergies (food or other!) have an EpiPen.

Hope that helps! Thanks for writing in, Kristin.

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Wrangling oils, shortening, and butter

Oils are important to cooking, yet there are many different varieties. Those with food allergies know that not all oils are created equal. So, let's talk oils, fats, and butter!

Butter - is a fat that is made with milk from a cow. While it contains all natural ingredients, those with an allergy to milk (or are lactose intolerant), can not eat things that are made with butter. People who have cholesterol issues should avoid eating butter. butter can burn easily, so it is not the best choice when using high cooking temperatures.

Olive Oil - is made from pressing olives to express (or remove) the oils. Olive oil has a high smoke point, making it a perfect choice for high temperature cooking. Olive oil is the perfect choice for those with food allergies and cholesterol issues. The one problem with olive oil is the taste - it does not work well in cakes or other sweet foods.

Vegetable Oil - vegetable oil is made from soy beans. So, obviously it is not a good choice for those allergic to soy. Unfortunately many processed foods are made with vegetable oil, as it is inexpensive and readily available.

Canola and Sunflower oil - these are great substitutions for vegetable oil. These are better choices for people with cholesterol issues. One of the issues (to me) is that these oils, just like olive oil, have a distinctive tastes that may not accompany the recipe in the way you want.

Grapeseed oil - this oil is rich in omega 3, and has a high smoke point. This is my favorite oil. It does not have a distinctive taste, and can be used in just about every food. The only problem is you may not be able to find it - check in the organic section of your grocery.

Margarine - this is made with (typically) vegetable oil. Certain this is a good choice for those with milk allergies, but not for those with soy allergies. Some margarine is now being combined with a milk product - so reading labels is very important with this product.

Lard - is made from animal fat. Pork, duck and beef lard are commonly used in high end, rich foods, and French cooking. While these can be quite tasty, and have a high smoke point, they are made simply from the fat of the animal. those with cholesterol issues should steer clear of this type of fat.

Shortening - Crisco was the first shortening. Margarine and butter could also be classified as shortening since they are a solidified fat. Most shortening is made with 100% vegetable oil - so, soy oil.

Coconut Oil - Coconut oil is high in saturated fat, but may be a good option for those with allergies. Certainly, you wish to use this oil sparingly, but it is yet another option (and that's what we're all about!)

I hope these have given you some 'food for thought' about the fats/oils category.

If you have any questions, please leave a comment, or email us!

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Welcome!

Welcome to The Substitute Chef Blog!

I understand how hard it is when you have food allergies. Eating out becomes such a chore, and reading labels on prepackaged foods becomes a very time consuming, yet necessary part of grocery shopping. Making your food at home is the easiest solution, but even then knowing how to remake recipes using substitutions will become essential.

I am allergic to soy, and have many friends and family with food allergies, or have recently been put on a specific diet by their doctor (ie; low cholesterol, low sodium). I am a cook that has been experimenting with foods to come up with substitutions and solutions so that they can still be able to enjoy the foods that they love by making a few changes.

I have a huge list of substitutions for just about any and every food related problem. If you have a specific food allergy, or several allergies, please feel free to email me at thesubstitutechef@gmail.com. Or post your questions on the blog. I will reply with a solution!

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