View Full Version : second set of questions after reading Alissa's book
01-25-2005, 06:52 AM
Okay, here is my second list of questions.
1. If a recipe calls for flax seeds and doesn't specify golden or brown, can you use either or is there a taste difference?
2. I had asked a questions previously about substituting for honey because my husband is allergic to it. Date liquid and agave nectar were recommended as substitutes. Is it a one-to-one substitution? I would think since date liquid is runnier, it might change the consistency of the recipe. I've never used agave nectar, so I don't know what it's consistency is.
3. Is dark miso paste the same as brown rice or traditional red (this is how it is listed in my coop catalog - no mention of dark). If the recipe doesn't specify which kind to use, does it matter or is there a taste difference between dark and white?
That should do it for now. I have so much to learn and I'm thankful you all are here to teach me.
01-25-2005, 07:00 AM
1. I use either one . Just depends on what I have here.
2. yes, you can use either. With nectar I would use the same. With date liquid I would use three times the amount
3.I have only used the dark so I really am not qualified to answer that question.
01-25-2005, 08:54 AM
I mainly use golden because I've found it to be "milder" in taste.
When I suggested date paste (not just the soak water) I meant blending dates with water to form a creamy paste. Soak them to make them softer and easier to blend and then blend WITH the soak water (adding a little at a time as you're blending to make sure it's not too runny). You might and might not need to add more, I usually use it successfully cup-for-cup, though. Like if something called for a cup of honey, I'll just thrown in a cup of dates...it all depends on the recipe.
I had the same question at one time about the miso. Found out the white is milder in taste and is made with rice and soybeans or rice and something (I forget) where the dark is straight up soybeans and dark has a stronger flavor. I only have dark as well and use it no matter which the recipe calls for...I'll just use a bit less of it.
01-25-2005, 10:44 AM
Miso ranges from light to dark. THe lighter the color, the milder the taste. Also, miso can be made with rice, barley, soybeans and other grains. If you are unfamiliar with miso, I would suggest starting off with the lighter ones. I love miso now, but when I first tasted it, I didn't really care for the taste.
01-25-2005, 04:05 PM
i agree with rawkinlocs about the flax seeds. i think the light ones are a milder taste...but, really either will do. i would say maybe use dark ones if you want for savory and light for sweeter things (where a mild taste would suit it better). honestly though, i buy mine in bulk from coop so just keep light on hand b/c i have heard that they are slightly better nutritionally speaking.
agave has same texture as honey. and, there are two types of that as well: dark and light. as you might imagine, the dark has a stronger flavor. i say try them both and see what you prefer for different recipes.
re: miso. the white/light is definitely different than the dark/red. i keep both on hand b/c it lasts a long time (and i use it often). i personally love the red b/c it is a richer flavor, saltier. however, that is not really appropriate for every recipe. if it calls for mild or white...use that. you can use either the sweet white or mellow white (tho i prefer the mellow). you can also use chickpea in a pinch (it is actually quite good-and nice for those who don't wanna do soy). and use red if it calls for dark. i am unfamiliar with the brown rice (never used it) but, if it is darker and saltier it might work well too.
01-25-2005, 07:35 PM
Wow everyone, you've come through again. I really appreciate your responses. I'm going to print them out and keep them with Alissa's book. I don't have another list of questions, yet, but I'm sure more will pop up as I go along. I just went to the produce market today and bought some things to try some more of the recipes. I'm excited!
01-29-2005, 03:58 AM
Hello all, I did a whole lot of reading on the web about the making of miso and what is involved and every single site I went to says it is cooked. It usually contains firstly cooked grains and then cooked soybeans. There is a lot of steaming inolved in its manufacture. A knowledgable friend online told me you cannot eat raw soybeans anyway, as they contain phytates and these substances block the body's uptake of a lot of minerals. That is not word for word what he said but the general meaning! best regards, Lillsie
01-29-2005, 07:39 AM
Here is source concerning miso as a living food. I beleive personally that it can be used - but that is me: http://www.hwfc.com/CoopScoop/Mar03/memberstand.html
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