The Washington Post
The Washington Post staff took to the internet to answer readers’ questions about all things edible. Here are edited excerpts from that chat.
Q: If I drain a can of chickpeas, can I freeze the liquid (aquafaba) to use later in desserts?
A: Resident aquafaba expert Kristin Hartke says it should work fine.
Q: Why are some of my meatloaves crumbly while others slice perfectly? I realize that my “recipe” varies some each time, but which ingredient determines the outcome? My basic formula is 1 pound or so of ground beef (20 percent fat), 1 pound or so of ground pork, 1 envelope of onion soup mix, 2 or 3 eggs, ½ cup of ketchup and bread crumbs so the mix is not visibly wet. I bake it to an internal temperature of 160 degrees.
A: Here are a few that come to mind: A successful recipe typically calls for meats that aren’t too lean (20 percent is a bit low). The binder, in your case bread crumbs (fresh or dried?) is often mixed with milk or other liquid to make a panade/mush that helps retain moisture during cooking — especially if you are starting with dried bread crumbs. The ones that don’t have a bread crumb or oats binder often will use cooked vegetables instead. The mix needs to be very thoroughly combined.
And I assume you give the meatloaf a brief respite before slicing; just like other meats, this rest allows juices to be redistributed. That said, I don’t mind a bit of crumble, and most often when I go to slice a crumbly meat loaf after it’s been refrigerated/chilled, it cuts neatly.
Q: My mother is coming to visit. I’m a vegetarian; she eats nothing but meatloaf and roasted pork anymore. She doesn’t like eggs as a main ingredient; she also hates grain-based foods. Do you have any dinner ideas?
A: I’m a big advocate of hummus for dinner. It is filling, it can be topped a lot of different ways, and even carnivores tend to love it. Also, in this situation, I often default to pasta. Who doesn’t love pasta?
Q: I’m looking for a meal that I can drop off at a friend’s home in the refrigerator for their return from a week at a family funeral. I was thinking an easily reheatable casserole/soup, prepped salad with a dressing on the side and a dessert. The salad and dessert aren’t too difficult, but I am not a casserole fan and am drawing a blank.
A: Personally, I’d be the happiest man on earth if someone slipped a thick, homemade lasagna into my refrigerator after a traumatic life event. The dish is comforting, it’s hearty and it reheats better after a day or two.
Q: Does how you say ketchup/catsup reveal anything about you?
A: My research indicates no. Only your snobbery around ketchup or lack thereof says anything about you.
Q: My problem with lasagna is the ricotta or cottage cheese. I don’t like the taste or texture. If I were to leave it out, how should I adjust a recipe to make up for any change in consistency?
A: Use a bechamel sauce (white sauce) instead.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
