I think yellow peas have pretty much the same nutritional profile as green peas.
As noted in the explanation, it makes no difference if the peas are fresh or dried (eg, split peas), they are still a high-starch vegetable.
That doesn't mean you shouldn't eat them, but they are included in starches, like potatoes, which should be limited. (One source says you should limit starchy vegetable to five cups per week.)
Most people don't eat as much vegetables as they should, but that's a subject for another quiz. 🙂
I selected correctly, but that may be because I was focused on fresh green peas, but had I thought about dried ones, used to make soup, I might not have chosen the correct answer. I take it, from Mike's explanation that dried or fresh does not matter, in which case I've learned a nutritional fact I did not know and will keep in mind when I make split pea soup (green peas or my favorite yellow peas).
On Monday morning, I baked my adaptation of King Arthur’s Lemon Blueberry Cornmeal Cakes. Although I saw the recipe in a recent catalog, I also checked it onsite, where they give directions on baking it in an 8 1/2x4 1/2-inch loaf pan. I decided to use my 6-cup mini-Bundt pan. I replaced the AP flour with white whole wheat flour. I added ¼ cup Bob’s Red Mill milk powder and 2 Tbs. flax meal. I used ¾ cup buttermilk and ¼ cup oil (original recipe uses ½ cup each). I don’t have lemon paste, so I used the zest of one lemon, and I doubled the lemon juice from 1 to 2 Tbs. I did use the lemon oil. I baked it at 350F for 30 minutes, tested it and decided to give it another 5 minutes. It came out of the pan beautifully, thanks to THE Grease.
When we were in Pittsburgh this summer, I made my usual stop at the Strip District and bought a half-sheet pan that has a snap-on 'universal' lid. The lid stacks decently under the pan in the pantry, which is a good thing because it is still so stiff that I almost couldn't get it off. But the sheet pan itself is only 1" high, so I may order a 2" deep half-sheet pan online.
For my lasagna yesterday I wound up using three 8 x 10 disposable aluminum pans, because I was planning to freeze one unbaked and another was going to Omaha today, but they were only about 2 1/2 inches tall and good lasagna needs a 3 inch or taller pan. So I'm still thinking I need either a lasagna pan or a 5 pound loaf pan (which is 4 inches high.) I was checking Amazon for the Vollrath 5 pound loaf pan, but it isn't part of the Amazon Prime plan, so shipping would increase the cost by about 50%. I may have to check the local kitchen supply store, which is on the far north end of town. (We're on the south end, and the main street north is currently closed for railroad track repairs, so maybe next week.)
We've been working with a diabetes educator nurse-practitioner for several months, and her information is pretty up-to-date.
Last week we got talking about saturated fats and cholesterol.
Her rule on saturated fats in proteins is: The more feet it has, the worse it is.
So, crab (10 legs) is worse than beef (4 legs) is worse than chicken (2 legs.)
There are two exceptions to this rule:
1. Eggs
2. Butter
Both are considered 'healthy' again (in moderation, of course, you still don't want to eat a dozen eggs a day), after years of being on the 'avoid' list. I've been reading through some of the literature online, and quite a few of the articles haven't caught up with the latest research.
Thank heavens for pans that stack--so says the woman trying to work out which pans get to stay in the house kitchen, and which will be stored in the apt. kitchen over the garage--with it's large wire shelving (great) and it's rather small cabinets (not so great).
Italian Cook. I have one pan that I store the lid upside down under the pan. It's a heavy plastic. That pan is a 13x9-inch, and I think it is one of those "air bake" ones that were all the rage years ago, but which I found did not work that well. I still have it, however, because when I make my caramels recipe, it's the perfect size. Of course, I am not likely to be making caramels anymore, unless I decide it is worth my while to try selling them.
RiversideLen, it is the Nordic Ware Pan! KitchenKrafts showed it filled with cinnamon rolls. KAF has a Tangzhon (spelling?) Cinnamon Rolls recipe that I think makes 24. I thought I could use my new pan for those, after I figure out who's up early enough in the morning to give them away. I tried to post the link here, but the KAF recipe search area is not working right now.
The lid is plastic, so I'm afraid to put my 3 sheet pans and 3 wire cooling racks on top of it. If you do, please let me know if the lid didn't crack, IF you think of it. Regardless, it's a lovely pan. I bought it for roasting a chicken. Now that it's here, I'm thinking it may be too large for a 3-1/2 pound chicken, but I'm going to try that once and see what happens to the chicken. It's the perfect size for a V-rack to place the chicken on, but I bought the pan to avoid digging out and washing the V-rack to use it.
Italiancook, that sounds perfect for a (half)sheet cake.
Was that the Nordic Ware Pan? I looked it up on Amazon and I had to have it! It arrives Wednesday. Don't ask what I will use it for, I don't know yet. But it can sit underneath my other Nordic Ware half sheet pans, so space wasn't a consideration.
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This reply was modified 6 years, 8 months ago by
RiversideLen.
I made 3 pans of lasagna (each of them weighing 5 pounds!), baked two and froze the third. One of the ones I baked today is one my wife is taking to a friend up in Omaha tomorrow.
It was delicious but came out a bit soupy, which is not unusual for me. It usually firms up overnight. Some sources say fresh lasagna noodles don't have to be boiled, I may try that some time, it'd certainly save time.
It could also be the ricotta/spinach filling. My wife thinks I should try adding some egg to the ricotta cheese/spinach filling as a binder, I may have to try that as well.
Chicago has several different styles of pizza, and they're all pretty good. I've also had some of NYC's better-rated pizza, they were pretty good, too.
I like Chicago stuffed pizza, deep dish pizza and thin crust pizza best. I also like cracker crust pizza which is different from thin crust (and different from lavash pizza, though the differences are subtle.)
There's a brewpub in Lincoln that does lavash pizza (which is where we got the idea to start doing our own once we found a good source for lavash), I always thought it was more of a west coast thing than an east coast one.
Yeah, I have that issue every time I find a new pan or gadget. I really want a 5 pound loaf pan and a good (deep but not huge) lasagna pan, but how often would I use them and where would I store them?
Here's a link to the Chantilly Crepes recipe that I mentioned in another thread.
I don't keep Grand Marnier on hand, so I just leave that out, though I think we made it with some brandy once.
The original recipe, which I can't find right now, mentioned that it was developed for one of the national corn promotion associations.
If I'm right about KA having 3 lines of mixers, the Artisan line is probably the middle one.
Regardless of the load it puts on the motor, you probably don't want to use higher speeds on bread dough anyway, it tends to tear the gluten rather than develop it.
Most of the commercial recipes that the BBGA puts out specify what speed to use (on a commercial mixer). Some recipes only use speed 1, some specify some time at speed 1 and some at speed 2. It sort of depends on whether the recipe is a 'short', 'improved' or 'intensive' mix. (Jeffrey Hamelman goes into the three mixing styles in his book.)
As I read your post, BakerAunt, I wondered if part of my shaping problem is the size I'm making. Just checked the recipe & it says 9" to 12" pizzas. I think I've been trying to stretch it larger than 12". Never measured it. The last 2 times, I've hand-shaped it mostly on the parchment without putting olive oil on the parchment. I'm thinking now that I should put a light layer of olive oil on the parchment. What do you think? Do you?
RiversideLen, I really appreciate the tip about the semolina. KAF's Now or Later Pizza uses 1-1/2 cups semolina, which makes me nervous. For health reasons, I shouldn't be eating so much. I have dough for 1 crust in the freezer. Next time I make the dough, I'll use more AP flour and only 1/2 cup semolina. I'm also thinking I'd have better shaping success if I shaped on my granite pastry board (thanks, Mike, for the tip about these), but I'm worried whether I'd be able to transfer the crust off the board. Pioneer Woman does it with her pizzas, but I've never used her recipe for crust.
Mike, do you think KAF's Italian Style flour would have more gliadin? I guess I could call and ask them.
Skeptic--Crepes is on my list of something that I'd like to cook, although butter may be an issue for me now. I bought a Staub "crepe pan" back when Chef's originally closed. I bought it for the flat griddle surface for when I make English muffins (and it can be used on the wood stove as well), so I've not used it for crepes. It came with two wooden tools: One is T shaped--a 5-inch round piece at the top, with a smaller diameter round piece stuck into it (forming the T). There is also a narrow flat wood panel that has a tapered ridge all the way around its 7-inch top part before a short handle, and it forms a tip at the end. I recall seeing videos where the chef uses the T-tool to spread out the crepe batter quickly to get it into an even large crepe. I think the other tool is for lifting it out. It might be worth checking out some online videos.
Maybe we should have a crepe thread.
