Lactose intolerance and casein sensitivities require careful management through probiotic dairy alternatives and mineral-optimized protein sources.
Poached eggs are among the simplest and most delicate of all egg preparations. Nothing could be simpler, in theory: Crack an egg, slide it into gently simmering water and wait as it coagulates. In practice, the egg might dissipate into the water, leaving the yolk surrounded by a spongy veil of watery whites.
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In an ideal world, a sweet tooth wouldn't have health repercussions. You'd be able to eat anything you wanted, any time you wanted, and you'd never gain a pound or worry about your heart.
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Very early, professional cooks and bakers learn to make a ritual of setting out all their ingredients before starting a recipe. That way, they never get halfway through a recipe and find out that they're missing a vital ingredient. It's a good habit to get into, even if you only bake from boxed cake mixes.
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An allergy to eggs is one of the most frustrating of all food allergies to deal with. Eggs are a supremely versatile ingredient, and are used in a very large number of foods. Although there are egg substitutes of various kinds, they're not entirely satisfactory.
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Cooks rely on breading to give their dishes a beautiful color, a satisfying crunch and a pleasantly toasty flavor. However, breading is also a way to protect delicate foods from overcooking, drying and toughening in the heat of your oven or skillet.
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Cheesecakes are among the richest of all desserts, so potent that even the smallest of slices can be considered a substantial portion. Most are topped with fruit, to provide a tart foil for the richness of the cake, but this is by no means universal.
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