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12

Aliums (the garlic and onion family) can be a trigger of both allergies and food intolerance. Unfortunately, they're two of the most common flavorings in foods. There's already a question on here about removing aliums: Replacement for alliums? Tomatoes, are a separate problem, but it's not particularly prevalent in Asian cooking, other than on the Indian ...


7

Just leave them out - there's a lot of techniques both western and asian that just ignore them. In a sense the 'trick' would be to work out what you need and what you need to avoid from each of those and work around them. Rather than relying on those 'common' base ingredients - it might end up being a good idea experimenting with different ideas. As an ...


1

How much of the salt from the cooking liquid gets into the potatoes? Not much. But more importantly, if you're worried about salt content, it's better to just cook the potatoes in unsalted water, and salt the mashed potatoes to your liking when you mash them. There's nothing magical about the salt absorbed during boiling... it'll taste as salty, and be as ...


4

From the linked question on pasta absorption, When cooking pasta in salted water how much of the salt is absorbed?, which basically says "the more salt you put in, the more will be absorbed". However, one thing I've always thought to be true is that if you don't put enough in when cooking, you seem to have to add a whole lot more afterwards to lift the ...


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