The Washington Post
The Washington Post staff recently hopped online to answer questions about all things edible. Here are edited excerpts from that chat.
Q: I’m having a dinner party but feel uninspired by the prospect of more summer dishes. Meanwhile my apartment is not yet really cool enough for fall braises or soups. What to cook for a crowd during this in-between time?
A: I made a great vegetable lasagna last week. It didn’t feel too heavy at this time of year, and I got to use all the nice eggplant and summer squash still at the farmers market. This week my family will be chowing down on black-bean burgers.
Or how about a big grain salad? Whether it’s lentils, barley or quinoa, you can cook the grains ahead of time. (Farro gets my vote for its texture, which holds up well to vinaigrette and wetter ingredients.) Before serving, toss the grains with whatever fresh or roasted vegetables you have on hand, plus some nuts or seeds for crunch and some fresh herbs for a pop of color and flavor. Crumbly feta, goat cheese or shaved hard cheese make an optional — but delicious — addition.
Q: I’ve been thinking about recipes that tell you to use room-temperature eggs. Even a cool room temperature is still about 30 degrees above fridge temp, so doesn’t it take a while to warm them up? (And what are we supposed to do in the meantime?)
A: Room-temperature eggs are often recommended for baking because they can incorporate more air, giving the batter better texture and lift. Eggs come to room temperature relatively quickly — about 30 minutes or so. (If you must cheat, place cold eggs in warm water for 5 minutes.)
Q: I made a salad dressing with tofu as its base: a block of silken tofu, a spoonful of Greek yogurt, fresh herbs, salt and pepper, garlic. But even though I whizzed the tofu and yogurt in my Vitamix for 30 to 45 seconds, it came out grainy. Is this just a feature of tofu dressing, or do I need another brand? Maybe blend it longer?
A: Try using the silken tofu that comes in the shelf-stable aseptic package. I haven’t had graininess with that, and I love it. Just make sure you use the one that is also labeled “soft.”
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
