Does Domino's use rennet-free cheese?

Question

Does Domino's pizza's use mozzarella cheese for their pizzas? If so,is it also rennet-free?

Asked by DSingh2

Answer

According to the nutritional information posted on their website Domino's uses a blend of Mozzarella, American, Cheddar, Feta, Parmesan, and Provolone Cheeses.

Somebody, apparently, with similar concerns asked Domino's and received this response:

except from letter, emphasis added:

Domino's Pizza Diced Cheese for Pizza is a specially produced cheese made exclusively for our use. It is a natural dairy product, produced from cultured, pasteurized milk, rennet; and salts of calcium and/or sodium. The type of rennet used in the production of this cheese is restricted to a microbial-based rennet or a genetically-engineered rennet. Animal derived rennets will not be allowed.

As far as the other cheeses (Cheddar, Parmesan, Provolone, etc.), Domino's does not specify the source of rennet used in these products. They may or may not contain animal rennet. This depends on the supplier's current source and is always subject to change without notification to Domino's Pizza.

Answered by Cos Callis

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What is Vegetable Meat?

Question

I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya beans). Does any one knows whats its real name and whether such food exists or not? Also, how organic/non artificial free from chemical is it? How Hygienic is it? What are the famous restaurants in the world for it? I have heard some Chinese restaurants which offers vegetarian Chinese food, is that the same?

Asked by softy

Answer

I have never heard of Tofu being called "vegetable meat". There are some fake meat types based on different types of soya products (or also other plant proteins), like "fake duck". But the only product I have seen bearing the generic label "vegetable meat" is textured vegetable protein. It is made from soya beans whose fat has been extracted to be used for oil production.

As for "non artificial", I have no idea what your personal definition of "artificial" is. It doesn't grow on trees, but then neither does butter, and I have never heard people condemn butter as "artificial". It is a processed product, and it is not a traditional process, but I can't tell you if it is more or less processed than traditional heavily processed foods such as sugar. Also, the amount of chemicals involved is probably dependent on the manufacturer. I guess you have to trust the regulatory organs of your country to not allow the production of food containing something harmful. Organic? This depends on the manufacturer too. If he adhers to organic production guidelines, then it is organic. And hygienic? This is even harder to answer, it depends on not only the manufacturer's decisions about the process, but also on the day-to-day process quality measures his employees take.

There is no reason to say that "vegetarian meat" is the same as vegetarian Chinese food. A cup of rice served in a Chinese restaurant is vegetarian and Chinese, but does not include any kind of meat substitute. If I cook a French recipe and use textured soy protein as meat replacement, this makes it vegetarian, but not Chinese. There can be some overlap between the two, but I doubt that it is big. China has had social conditions leading to vegetarian lifestyles (poverty, religious restrictions) for long before production of such protein began.

I doubt that any restaurants in the world are famous for it, mainly because it is a poor meat analogue. Yes, it offers a high amount of protein. But it does not taste really like meat. World-famous restaurants are world-famous because they offer high-quality food, and no food using inferior substitutions is high-quality. Yes, there are good vegetarian restaurants, but they don't make poor imitations of meat dishes using fake meats, they offer vegetarian dishes made from good ingredients. Some of them can feature some of the more popular soy products like tofu, but they are probably not famous for their tofu, because the tofu is not the main star of all dishes.

This all assumes that what you refer to is actually the textured vegetable protein I linked, but that is far from clear from your question. Other possibilities exist, because people have long tried to find a suitable meat substitute for vegetarians and for people who can't afford real meat. Most are soy-based, like the mentioned tofu and tempeh, but there are also wheat-based ones like seitan, and I think that there was some kind of beans product used sometimes instead of meat. Without you giving us more information, we can't conclude for sure which one you mean. But the answers to the other questions is about the same, with the exception that some processing methods are older than others and so can be considered more traditional (in case this plays a role for your understanding of "artificial").

Answered by rumtscho

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vegetarian cookbook for kids

Question

I am looking to buy a vegetarian cookbook for my 11 year old niece. She has some basic cooking knowledge, and has just turned vegetarian (and so she's cooking for herself). Does anybody have any recommendations?

Asked by n/a

Answer

We have both of Mollie Katzen's books for kids, Pretend Soup and Honest Pretzels. The recipes are decent and the layout really works for younger kids. An 11 year old might find them too basic, though.

Answered by n/a

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Veggie Burger local to Tulancingo, Mexico

Question

When I was in Tulancingo, Mexico I had some type of vegetarian burger that I was told was specific to that region. I don't know the Spanish name or what was in it.

Does anyone know what this would be, what it is called, what's in it?

I was there in 1993-94.

Asked by Samuel Neff

Answer

We call those sandwiches guajolotes [*]; they are specific to to Tulancingo.

One of the typical foods of the Tulancingo region are los guajolotes: buns (similar to a white bread baguette) are halved, filled with refried beans, cheese enchiladas, onions, and salsa. Guajolotes may also sometimes include meat, such as: shredded chicken, ham, sausage, or other delicacies. The assembled sandwich is then pan-fried in butter or oil. [**]

Here is a youtube video of one being made.

_{* Direct translation: turkeys
** Roughly translated from wikipedia: Tulancingo de Bravo}

Answered by rec

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Replace the mouthfeel of consommé in vegetarian soup?

Question

In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich stock when converting the recipe to be vegetarian?

Background - I am quite happy with my vegetarian French Onion Soup recipe, using Vegemite to add umami, and homemade vegetable stock for a solid base, but the one aspect left somewhat unsatisfying is the "richness" or unique mouthfeel of the consommé. I know there won't be any perfect replacement, but I need some inspiration. Most discussions on gelatin substitution seem to focus on more obvious gelatin applications (jello-style desserts). I'm hoping that for soup mouthfeel there might be some other options I haven't considered.

Asked by Sam Ley

Answer

Agar...derived from seaweed. Used in McDonald's milk shakes because it's vegetarian and cheap, lab petri dishes and vegetarian cooking. Doesn't have a flavour. You can find it in health food stores but I think many grocery stores are carrying it these days. Heat it up in water like gelatin and when it cools you have jelly.

You could use Arrowroot to give a slight thickening for texture or even cornstarch but I'm thinking those won't give you quite what you're looking for though Arrowroot will be closer.

I think there is a Chia seed gelatin too but don't have any first hand experience with it. Chia seeds when soaked in water give off this thick gelatenous substance, very weird to see it happen. Ask about it at the Health food store too.

Here's a website for a few more substitution ideas.

http://www.vegkitchen.com/tips/vegan-substitutions/

Good luck!

Answered by Chef Flambe

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Could a cast iron skillet change its ways and be kosher for a vegan?

Question

If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and ordinances around the world (and especially in the United States), how can a seasoned cast iron skillet that browned a flank steak one night, be redeemed to serve an observant vegan or strict kosher meal the next?

What are ideal steps/rituals/best practices for rendering it compliant with:

• Practical, reasonable steps to assure cross-contamination does not occur (i.e. should I take any special steps beyond a salt scrub?)
• Any general religious observance could conscientiously be observed (an answer here would simply rely on advertising, and any regulation upon it based on health inspections or public safety departments)
• Any strict religious observances

This is not a question about how to clean a cast iron skillet. I just don't want to have to bury mine in the yard in some odd ritual, but I want to know where people would stand based on any additional cleaning/sanitizing/sanctifying measures I might take.

Asked by mfg

Answer

Your issue revolves around 2 things:

1. Some vegans have a tendency to be a bit fanatical. Whatever cleaning you may do is strictly based on whether or not they want to 'accept' it. There's no 'official' guidelines, especially considering the different types of veganism. If you're worried about cross-contamination of fatty oils (which is the only thing I can think of that would be be an issue), then a very light wash with soap is your best bet. A salt scrub won't take care of the oils. If your pan is well seasoned and the coating is solid, a light wash definitely won't hurt it.

2. The kosher part is going to be trouble. Koshering is a very specific religious thing and effects all parts of the food prep from pans, utensils, even storage containers* on the way to and from the plant. Compliance with cooking fully kosher is quite difficult to achieve if you are not set up for it. The process is pretty specific and changes depending on different things in the kitchen. It appears to take at least 24 hours as well. Some other sources seem to imply that you can't, but on further inspection, you can. It's just if you kosher an item, it must be kept with other kosher items.

* _{For my job, we even monitor and help with the rabbi that comes out and inspects the rail cars shipping the product to make sure that they're kosher.}

Answered by rfusca

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How to prevent tofu from falling apart on the grill?

Question

Whenever I've tried to grill tofu (on a propane home grill), it falls apart and into the grill. Is there anything I can do beforehand to prevent the tofu from disintegrating, and get it to behave more like a hunk of meat?

Asked by KatieK

Answer

Standard tips for browning/frying/grilling tofu;

• Ensure that you press the tofu sufficiently to remove its own moisture, marinate if desired
• Lightly dust with flour
• Brush oil on the grilling surface

The same advice applies for pan frying. I prefer to work at a high temperature, others have had very good results using only medium. Use a very thin, flat metal spatula to turn. Specific to the case of grilling, be mindful of the gap the tofu will stretch across on the grate; it may be crumbling because it isn't strong enough or thick enough to sustain wide gaps.

Additionally you can pre-bake the tofu to dry it out further. I have heard tell that salting lightly with finely ground sea salt helps prevent sticking but have no experience with this, and have had good results without the added sodium.

Typically the moisture in the surface of the bean curd is causing the sticking. Prevent or inhibit this and you should be good.

Answered by mfg

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What can I add to veggie burgers to make them less brittle?

Question

I have a bunch of veggie pulp left over from juicing, and it is packed down into little patties. After mushing in some black beans, it conforms to a hamburger shape, but is still very brittle. Is there anything I can add that will make it stickier, so it won't fall apart while cooking or eating?

Answer

Wheat gluten.

Buy some powdered wheat gluten at a health food store. Add it to the mix, add some water if necessary, and stir it around in the same direction for 30 to 50 strokes. The gluten will bond and start forming long chains, and bring the whole mixture together. Nothing else really works as well.

Eggs and cheese will also help hold a veggie burger together, but only gluten really gives it cohesiveness and a springy texture.

FWIW, I can't imagine that veggie burgers made from juicer pulp will be even remotely appetizing.

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Ratatouille Strudel

Question

We often have strudel for a vegetarian lunch option. Today's strudel was Ratatouille Strudel. What is strudel and what are the nutritional facts?

Answer

Strudel isn't a single dish, it is a family of dishes.

I think that the origin is actually from the Otoman empire, the Austrohungarians appropriated the dish when they shared a border (but don't have a source handy). It is still very popular on the Balkans. (Older fiction translations there don't say anything about "meat pies", they always talk of "meat strudels").

A strudel is defined by its dough. It is like laminated pastry without the laminating. The dough is made from a very simple recipe, often only just flour and water. It has no leavening at all. It is rolled out like pizza dough, but much longer, until the whole sheet is transparent (maybe 1/3 mm thick). You may hear that this is phylo dough, but in the West, I've only seen phylo sheets which were thicker than that, and they were dried.

The sheet is then filled with anything you want to have in it. In Germany, sweet kinds made with apple or cherries are most popular. On the Balkans, you have the sweet ones too, but it is more popular with pumpkin, almost never cherry. There are also savoury kinds there, especially with spinach or with a mixture of eggs and feta. But as you see with your Ratatouille, you can put practically any filling in it.

A thickish strip of filling is put on the sheet of dough, and it is rolled like a very large crepe (a sheet can reach 80 cm in diameter). The filled dough sheets can be laid in a rectangular pan parallel to each other, but it is more traditional to form a spiral from the first one and place it in the middle of a round pan, then add to the spiral with the second one, etc. Therefore the word "strudel", which means "maelstrom". It is baked, and it is cut along the radii of the spiral for serving.

I can't give you any nutritional information on strudel, because there isn't that much dough in it. The majority of calories will come from the filling, and I have no idea what was in yours. It won't be possible to define it even for the ratatouille itself, because there are lots of variations for that, too.

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Why did my oil-only seitan fail?

Question

I tried to make seitan last night using oil and gluten, and after it was done it had a grainy consistency and didn't hold together at all. Is there some sort of magic done by the water? How much water do I need?

Answer

I've never made seitan, but just like when making bread, gluten needs water to activate. I don't know the precise amount. Oil, if anything, has the opposite effect, coating the gluten molecules and keeping them from linking up, which is why we use fat in pastries to keep them from getting tough.

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How can I make a vegan turkey-skin substitute?

Question

I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough in half before baking, made one that was just turkey-dough and one that was a turkey-dough and stuffing roulade.

Both turkey loaves came out well. However, the recipe gives instructions on fabricating a kind of "turkey skin." Basically, once the turkey is done baking, remove from oven, place on a pan, wrap with yuba (bean-curd skin from making soy milk, similar to spring roll pastry), brush with sesame oil, and bake until browned (about 45-60 minutes, brushing on more oil occasionally). The results were basically a distracting pastry shell wrapped around a seitan loaf; it did not appear to adhere to the surface of the loaf at any point. It was difficult to cut and had a difficult texture compared to the ease of the seitan.

To give an idea of the results, here is a picture of some scraps from the plate:

The instructions did not give a specific detail as to what to expect, or really how to qualify the results of the "turkey skin." As such, I am at a loss as to how to improve the results.

So:

• Have you made or had a yuba wrapped item, where the method above was somehow applied but with a more successful result (as in, the yuba adhered to the surface of the loaf, the yuba cut easily, or had a more delicate texture that didn't contrast as much)?
• Of the three fails (adherence, cutting, texture), what methods would work to improve them? (E.G. Would brushing oil on the loaf before help or hinder yuba sticking to the loaf, would it help soften the yuba?)
• Is there any method of softening the yuba and making it more delicate before applying it? Would this be beneficial to the desired result? Why?
• Could tweaking the temp:time of baking with the yuba wrap help? (i.e. Lower-slower breaks down fats, connective tissues in animals... is there a similar compound I am shooting for in yuba?)
• Can yuba be prepared to mimic the soft-toughness of turkey skin? How?

Answer

You can either get fresh or dried yuba, the dried one has to be soaked.

When I made a tofu turkey I soaked the yuba sheat for about 10 minutes in warm water before wrapping it around the "meat". The tofu turkey had already been baking in the oven for around 1 hour when I added the skin. After applying the yuba I rosted the whole thing in the oven until the skin was brown (maybe 30 minutes), brushing occationally with marinade. Skin came out perfect and had a nice crispyness without coming apart from the tofu or being too brittle.

Oh, yeah, I brushed the tofu alternatively with marinade and with melted vegan butter every 15 minutes or so before adding the yuba. It might have made a difference but I really think soaking the sheats is key. Good luck!

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What is a good vegetarian source of umami flavour?

Question

I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour.

I used to use Worcestershire sauce, or Nam Pla (fish sauce). I can't think of a vegetarian source of the flavour in the same vein though.

I've tried soy sauce, and it does work, but it imparts too much saltiness to the dish.

Answer

The Umami information Center has a list of Umami-rich foods along with natural concentrations of glutamate. I've copied some of their list below (included some meats for comparison) in case the link disappears (concentration number is mg glutamate/100g food). There's also some information at the above link about how to prepare the foods to maximize the umami taste.

Food/Concentration:

• Beef/107
• Tuna/188
• Nori/1378 (not a typo)
• Tomatoes/246 (the riper the better)
• Fresh Shiitake Mushrooms/71
• Dried Shiitake Mushrooms/150
• Enoki Mushrooms/22
• Soy Beans/66
• Potatoes/102
• Sweet Potatoes/60
• Chinese Cabbage/100
• Carrots/33

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What vegetarian substitute for prosciutto could I use in Carbonara?

Question

Instead of prosciutto, I used capers to try and maintain the salty aspect. It worked ok, but something about the capers and cheese didn't seem right. Any other suggestions?

Also, to round out the dish with a bit more substance, I also added some diced zucchini, sauteed with garlic and shallots.

Answer

well veggie/cheese wise, i would recommend either of:

• Chick peas drained in salt water and paprika and grilled in the oven for about 10 minutes
• portabelo mushrooms cut into large chunks
• fried halloumi
• large chunks of celery sauteed in salt pepper, and chilly

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Microwaving frozen tofu before marinating

Question

I froze some tofu in order to get extra water out of it before marinating and cooking. I'd kind of like to get a start on the marinating process, but it's taking a while to thaw at room temperature - is it ok for me to put it in the microwave, or will this ruin the texture?

Answer

According to this page http://www.ehow.com/how_6514671_change-texture-tofu.html http://www.ehow.com/how_6514671_change-texture-tofu.html freezing and micro waving will change the texture.

But it seems the author actually prefers the texture change...

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Is it possible to get vegetarian grana padano cheese?

Question

My wife is vegetarian and, since meeting her, I've come to realise that all Grana Padano seems to be non-vegetarian. Is this really the case, or are my local supermarkets just not stocking the veggie stuff? Would be a shame for her to miss out on so many things (esp. pesto) just because of this.

Thanks.

Answer

You may be able to find vegetarian Grana Padano style cheese, but I don't think you will find the real thing in vegetarian form.

This is because the making of Grana Padano is still a traditional process and true GP cheese is only produced in certain regions of Italy. It in fact has P.D.O. (Protected Designation of Origin) status, which means that only those cheeses produced in certain regions and using certain methods can legally be called Grana Padano. I imagine one of those methods is using animal rennet.

I would be surprised that there isn't some form of substitute available in Italy, as they have the highest proportion of vegetarians in Europe at 10%. I get the feeling, however, that they are perhaps less zealous about it than others if it means giving up good cheese.

The only suggestion I have found as an alternative to GP as something to sprinkle on pasta etc is nutritional yeast powder, which apparently has a similar nutty, creamy taste. Not ideal, but if you make the choice to be veggie you have to take the rough with the smooth!

I see from your profile that you live in the UK; we are lucky in that we have a lot of fantastic small local producers, so it may be worth looking up some local dairies or cheesemakers and seeing if they can offer an alternative.

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What sauce / spices can make a tofu steak taste like a beef steak

Question

I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it.

It tasted uncannily like a beef steak.

What sauce / spices could I use to mimic the steak flavour?

Answer

I don't know anything about cooking tofu, so this is purely addressing the beef flavor part. If you want to make something bland taste more like beef, one the largest issues is going to be adding umami flavor. It is present to some degrees in meats, cheeses, mushrooms, soy sauce, and tomatoes. I'd start with a sauce containing several of these items, and then add some complementary flavors (peppers, citrus, sugar, etc).

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What to do with tofu?

Question

Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time I have ever cooked with tofu, and as such I have no idea with what to do with the (uncooked) leftovers. What techniques/flavors can I utilize to make it delicious?

Answer

I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.

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How best to pan-fry tofu?

Question

I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!).

I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, too thin, too wet; I'll admit, I'm not a genius when it comes to tofu, but I'd imagine there is some way to prepare it that will give me decent results consistently.

Note: I do have a large wok, but I generally fry my tofu in a frying pan. I've had poor results in my wok.

Answer

For pan frying you probably want to start with a firm tofu. It's a good idea to press the tofu to remove excess water: wrap the tofu in a cloth and place it between two cutting boards, weighting the top cutting board with a heavy book or other similar object. Wait at least twenty minutes (you can prepare the rest of the vegetables/onions for the stir fry at this point.

Once the tofu has been pressed, cut it into the desired pieces. It's a good idea to fry it at medium-high heat in only oil first, then add sauces (soy sauce, vinegar, whatever) only after the tofu begins to brown slightly.

Note: the above won't simulate deep-fried tofu. For deep fried tofu, you may want to use a softer tofu, still press it before using, and coat the cubes in corn starch before frying. Of course you probably know you can deep-fry at home with just a large pot of oil.

For a different texture you can freeze the tofu before frying.

Although not fried, I would also recommend that you try baked (marinaded) tofu to see if you like that texture/flavor better. You would still want to press the tofu, then slice it rather thinly. You can reapply the marinade during baking for more flavor.

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Camping with tofu

Question

I'm about to take an extended camping trip, and I'd love to be able to make some decent tofu. (I'm mostly vegetarian, and I'm definitely going to be craving protein.) My usual methods at home are baking and pan-frying in cast iron; I like the browned outside and tougher texture. I'm going to be cooking on a propane stove, so baking is obviously out, and heating cast iron would run through the propane pretty fast. My best thought is to go all out pressing the tofu, using something absorbent at the end to make sure the outside is as dry as I can get it. Is there anything else I could do to get nice, browned tofu using a minimum of fuel?

Edit: I'm asking about doing it without campfires. I may have one now and then, but it's a solo trip (not as much bang for your buck with the wood) and there won't be fire pits everywhere.

Answer

• Do you have one of those wire racks that hold food in tight but give access to both sides through a grid? I think folks use them for fish sometimes. Anyhow, brush your tofu with oil, put it in one of those racks, and then give it direct heat over the stove or campfire.

• Same idea, but just use tongs and do one slab at a time. It will brown and heat through quite quickly.

• Actually, you can do the same thing you do at home in cast iron in an aluminum camping skillet. Just get it real hot, add oil, make sure the tofu is dry, and don't crowd the pan and you'll still be able to get that crust that you love. (As do I).

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A vegan alternative to Quorn?

Question

It seems that almost all meat replacements in the UK have eggs. Are there any good vegan alternatives?

Answer

Also see @Pulse's answer. Check out the China town for 'vegetarian food', they have all sort of fake meat from chicken to beef, from abalone to fish, all made of modified tofu fibres.

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