Food is always a part of holidays, celebrations, family and cultural traditions.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Greetings, Chef Dave
I recently met you at the Carson City support group meeting and again, thank you for speaking to us and making your book available. I have shared a few of the recipes with a co-worker who is diabetic and she is thankful.
My question, when it comes to baking, can you substitute whole wheat natural flour in recipes calling for all-purpose flour? Does it matter? Is there a difference? What other ingredients may need to be added/substituted when doing this?
Thank you for your assistance and have a great day.
How Do I Keep Chicken Moist?
Hi Chef Dave,
My name is Christine and I’m 4 months post-op. I’ve lost 82 pounds so far but in the past month I’ve been having problems with digesting chicken. Do you know of any different ways to cook chicken where it stays moist? I’ve tried putting the chicken in Pam olive oil spray and Mrs. Dash but that seems to dry out. I’ve tried grilled chicken and that’s even worse. I have yet to try baked chicken but that doesn’t seem like the best idea because most likely it will dry out in the oven unless I could use Shake N Bake but that doesn’t seem very healthy to me. Please email me back if you have any suggestions!
Thank you,
Christine
5 Ingredients or less…
Joyce asked:
Hi Chef Dave,
I love reading your articles in WLS Magazine. I live alone and need recipes with the following qualifications for ease:
- 5 ingredients or less
- 30 minutes prep time or less
- Any cooking method, especially crock pot is OK
- Meets needs of WLS person
Inexpensive Burgundy…
Cassidy H wrote...
Hi Chef Dave,
My surgeon sent me your cookbook and I am trying a few of them now. Very good! Can you make a recommendation for an inexpensive Burgundy for the recipe? Can you substitute another wine?
