Is there a low tyramine substitute for tamari?

Help replacing miso and tamari for health reasons

I am a non-junk-food-vegan for health reasons. Technically I’m “whole foods plant based” (WFPB). It basically means I stay away from animal products and processed foods (like oils and sugars). When our family made this change, some of us experienced remission of serious conditions (like: hypothyroidism, anemia, angina with cardiovascular disease, and one is just beginning to fight diabetes and obesity with the lifestyle. So far so good.–You go Sis!)

But one health problem I had remained: headaches. Then I discovered I had a sensitivity to tyramine. Poof! Headaches and brain fog gone! But, avoiding tyramine has pushed me to avoid nuts, seeds and anything aged. Aged ingredients, like many cheeses, vinegar, tofu, dried fruit, are very high tyramine.

I’ve been able to substitute for some high tyramine items:

• allspice for nutmeg

• lemon juice for vinegar (ok in small amounts)

• butternut squash for sweet potatoes

• very fresh bananas for fully ripe bananas

• blended cannellini beans for tofu (in sauces)

BUT… many of the recipes I have call for aged ingredients to provide that awesome savory/umami taste. (Tamari and miso for example.)

I have considered substituting Redmond’s Real Sea Salt and liquid smoke for tamari.

Is there another (non-nut-based) seasoning that would help?

NOTA BENE: I know I haven’t said what I am using the tamari for. I’m just looking for some ideas to keep on hand. Tamari and miso would usually be added to bean soups, mushroom gravies, dry-sautéed onions, hummus, or even a savory oatmeal with spinach. (Scrumptious–who knew!) …read more

Chances of getting sick from reusing utensils after checking chicken doneness

So last night I was cooking dinner for a friend, not at my house, and they don’t own an instant read thermometer. I put the chicken breasts (boneless with skin on and wing attached from a local farm) into a preheated 375 degree oven. After 45 minutes I checked them and they looked done but the juices we’re still a bit cloudy, but not any pink. I decided to be on the safe side and put them in for another 15 minutes.

Afterwards when I checked them again and then cut them into pieces I used the same utensils I’d used to check them the first time.

What are the chances of someone getting sick from this? I’m assuming very low, but she has a 1 year old that ate a couple bites of it as well. I’m usually very careful around chicken but I wasn’t thinking. …read more

Do split beans need to be thrown away?

I understand that the primary goal of sorting through dry beans is to remove things like pebbles. I very rarely find any of those, but there are often clean halves of beans. Do they they need to be thrown away too? …read more

Adding sauce without microwaving the chicken

I brought the InnovAsian chicken and broccoli frozen food and missed an instruction. I added the sauce before microwaving the chicken. But the instruction says to microwave the chicken before adding the sauce and add the sauce and microwave another few minutes.

What I want to know is, is this an issue? is it still safe to eat? …read more

Problem: grainy kefir

I usually put a heaped Tbsp of kefir grains in full fat milk. Whether I start from room temp or cold milk I end up with grainy bits after culturing the kefir.

How to get a smooth kefir?

I can always blitz the kefir to make it smooth (and place it in the fridge to Thicken it a bit) but I have tried kefir that is thick and Creamy with no grains a few times before… Is there anything wrong in how I make mine?

Thanks …read more

Should I refrigerate homemade yogurt before making Greek yogurt?

I have a yogurt maker and a so-called Greek yogurt maker; the latter is basically a fancy strainer. Both gadgets are from Euro Cuisine. My process for making yogurt is as follows:

Scald milk at about 180º F for about 20 minutes
Let milk cool to between 100 and 110º F
Add starter culture
Incubate in yogurt maker for 8 hours
Refrigerate for at least 4 hours.
The yogurt seems pretty thick to me when I take it out of the machine after the incubation, but the instructions that came with the yogurt maker say that the last step, refrigerating, is needed for the yogurt to set properly.

The instructions that came with the Greek yogurt maker say:

Put yogurt into strainer
Leave in refrigerator for at least 4 hours, longer for greater thickness.
My question is: if I make a batch of regular yogurt intending to convert it to Greek yogurt, do I need to follow the last step of refrigerating the yogurt for 4 hours before putting it in the strainer to make Greek yogurt? Or can I just put the yogurt into the strainer as soon as the 8 hour incubation period is done? …read more

Sous Vide at 165F – Air formed in the bag, is this natural? Bad?

I am cooking a pork butt roast sous vide. I am following this recipe.

My bag had no or very little air in it after sealing and when the cooking started. Since cooking for a few hours the meat has shrunk considerably in size within the bag. But the bag also has new air in it. Enough to make it float.

I am worried I could have bad bacteria and make my guests sick.

Here is more of my thoughts:
1) According to some articles I have read this could simply be vapor. At 165F the meat is hot enough to release some water to vapor.
2) Maybe while coming to temperature some bacteria did grow, but at 165F, that bacteria is now dead. Even though the air remains, the meat is safe to eat. The dead bacteria and/or their waste are not harmful.
3) I grew a bunch of bacteria and this is not safe to eat.

Here are some pictures:

FYI, This was the only other SO post I found:
Ziploc vacuumed bags expand in sous vide …read more

Ridding cooked food of burnt particles

I am preparing some fried shrimp now. The recipe requires me to boil the shrimp in a pot until most of the water evaporates. I did that and the shrimp is cooked, but some of the ingredients seem to have got stuck to the bottom of the pot and got burnt a little, so there is a slight burnt smell.

My first instinct is to take the shrimp out little by little and wash it in salt water to get rid of the tiny burnt particles and then proceed with the second step of the recipe, which is to roast the shrimp.

So is washing with salt water the right way to go or is there something better? …read more

why does doughnut powdered sugar seem cool?

Why does the powdered sugar which coats the outside of powdered sugar doughnuts give that amazing cool sensation on your tongue, when the powdered sugar in the box I buy from the supermarket does not? I am pretty sure this effect is not just imaginary since I see the question asked on the internet, but the two answers I find there are not satisfactory:

1) It’s the cornstarch in the powdered sugar — wrong. Cornstarch doesn’t have that cool taste, … and the boxed powdered sugar also contains cornstarch anyway.

2) Some thermodynamic mumbo-jumbo about latent heat of crystalization, or enthalpy [?] when the sugar dissolves on your tongue, which may be true for all I know, but can’t be the explanation since it would apply to all powdered sugar – or maybe even all sugar.

I really think the doughnut makers are using some different type of sugar, or adding something that we don’t have at home. Can anyone shed some light on this? …These are US doughnuts, if it matters. …read more

What does “unpeeled” mean?

I’m looking at a recipe for pot roast, and one of the ingredients is this:

3 carrots, unpeeled and cut into 2-inch pieces

Am I supposed to remove the peel on the carrots, or not? …read more