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FAQs

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Questions About Recipes

 

General Questions

Do you have any question to ask Eric and Sanae?
Please send it to us by e-mail to
events@LoveEricInc.com

 

Qestions About Pets

Do you have any question to ask Eric and Sanae?
Please send it to us by e-mail to events@LoveEricInc.com

 

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books

Questions About Recipes

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Q. I have just bought "Love Eric." I am delighted.
I am just wondering why you suggest cooking green tea by pouring boiling water. I have always been instructed that 75' Celsius is the hottest permissible.

A. Usually people do not have a thermometer to check the temperature of the hot water when you are making hot water on the gas stove (macrobiotics's most recommended cooking way at home) so we did not specify on the book. Do you usually check the temperature of hot water so you know it is 75' Celsius? or do you use electric system to heat hot water so you know your hot water's temperature?
I recommend to bring up the water to boil by the gas stove so you can sterilize water. This is traditional Japanese way to make green tea at the tea ceremony. When you pour the hot water to the tea leaves into the tea pot the temperature of hot water drops and it's not boiling anymore. It could be close to 75. Once pour the hot water to the tea leaves never boiled water!

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Q. I have both of your cookbooks, “Love, Eric” and “Love, Eric & Sanae” and have enjoyed trying the recipes.
I tried the Tempeh Crab Cakes from “Love, Eric & Sanae”, and although they had a wonderful flavor, I could not get the patties to hold together; they crumbled somewhat. Do you have any suggestions? I followed the recipe exactly.

A. We suggest to use a little more Vegenaise, because sometimes tempeh is drier. Also, some people press too hard when holding patties together, and they tend to crumble. So please do not hold them with too much pressure.
Hope the patties hold together next time.

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Q. Many thanks for publishing such lovely book, “Love, Eric”.
I just recently started to experiment with recipes. My first and only has been Kabocha Pound Cake (I baked it three times), however, I am having some problems with having it come out well cooked.
Everytime I made this cake I did everything to get it right and everything seemed right until 40 minutes passes by, cake rises, I open oven to puncture cake with a bamboo skewer and it comes out completely wet. So on the outside cake looks done, but on the inside it's raw.
Tonight has been the third time I've tried and I baked it for almost 60 minutes and same story - it looked cooked, skewer was somewhat more dry, but I took cake out of the oven anyway. Shortly after I took it out it lost all of the puffiness, later I cut a slice and it was (again) about 40% raw.
What am I doing wrong? I have a really nice SMEG cooker/oven and all of the ingredients are super fresh and organic.

A. This Kabocha recipes need to cook usually for 45-50 min. It is typo on the cookbook and we apologize for it. The baking time depends on the oven, so if a bamboo skewer comes out dry after 25-35 min like in the recipe, it is ready. In your case, you might need to bake 50-60min, but the way you are saying is even you cooked it a little longer it was wet, right?
That is actually you must be mixing too much. It shows on the recipe #4 wet mixture and dry mixture until well combined... but if you mix too much it
tends to get too wet inside.
So if you are going to try again, please try to mix very gently and cook for a longer than what recipe says (which you already did).
I hope it works next time.

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Q. I have just purchased the "Love, Eric," which I am very excited about.
I wondered if I could use agave syrup in any of the recipes? for example, would it make a suitable substitute for rice syrup?

A. You can substitute Agave for Maple Syrup, but not for rice syrup for the consistency is not the same. You can, but you will have to test out the recipe yourself to see how much you will need to substitute.
Agave is much sweeter than maple syrup.

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Q. I have been trying some of the recipes in the 'love, eric' cookbook. so far, I am having some real difficulties. For chocolate truffles, the agar need to dissolve completely before adding the chocolate?

A. Yes, the agar need to dissolve completely.

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Q. My black sasame biscotti or almond anise biscotti do not brown on the bottom as in the picture when baked at 325°F.

A. Tthis is probably due to the differences in cooking appliances. You may need to adjust the baking time to suit however "brown" you would like your biscotti to be. Also, it depends on whether you are using gas or electric.

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Q. Since I made Pain Perdu from “Love, Eric” for my family, it became our regular Saturday breakfast menu.
In the ingredients “For the pain perdu”, it lists ¼ cup rice syrup, but “To make the pain perdu” #2 says maple syrup. Is it supposed to be rice syrup?

A. Yes. It is supposed to be rice syrup. We apologize for that. It is a typo in the book. If using maple syrup, it will be sweeter and the consistency will also change.

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eric being interviewed

General Questions

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Do you have any question to ask Eric and Sanae?
Please send it to us by e-mail to
events@LoveEricInc.com

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sanae and kin kura dore

Qestions About Pets

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Do you have any question to ask Eric and Sanae?
Please send it to us by e-mail to
events@LoveEricInc.com

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