Search Results for '("C'

[chocomouse]

Joan, I like to add caraway, dill seed (not weed), and onion to my rye breads. I bet you'd like those also.

Today I baked most of the chocolate cookie dough. I was disappointed in the outcome -- they did not spread or flatten at all, and are very "cakey". But the flavor is excellent and I really like them with the small M & Ms. Next time I'll use one of my preferred cookies recipes instead of the "on the bag" recipe.

[chocomouse]

That looks good, Joan! You've given me an idea for my husband's potluck next month. I could put that in small (4 oz?) mason jars and send to his dinner in a cooler. One participant brings ice cream every meeting; this would be a nice addition.

Our dinner tonight was leftover chicken, mushroom, spinach casserole, with the addition of fresh green beans from the deck - our first picking of many more! So good. . .

[Mike Nolan]

Not exactly cooking, but I'm looking into keto-friendly ice cream recipes, using heavy cream (fewer carbs than milk), eggs and allulose.

[chocomouse]

In spite of the 96* heat, I made a chicken casserole today. It starts with a layer of sauteed onions, spinach, and mushrooms, then chicken breasts (I slice them in half horizontally to decrease the cooking time) and topped with mozzarella cheese. We have leftovers for another night.

[cwcdesign]

Back in May, I tied a pasta primavera recipe from WaPo. Will and I both thought it held promise but it didn't have enough vegetables. So today, I made the full recipe (pound of pasta) with double the veges. I needed to adjust the cream slightly and the Parmesan. It definitely looked like I wanted it to and it tastes really good. I also broke the fettuccine in half before I cooked it which made it easier to combine. One of the reasons the recipe had appealed to me in the first place, you add all the veges, except the mushrooms, to the half cooked pasta. I like it better than sautéing them all. I did freeze two 1.5 pound portions of the pasta for dinners later on. I had enough for dinner tonight and a few more dinners this week.

[BakerAunt]

I made yogurt on Saturday.

For dinner, I tried a new recipe, "Tuna-Zucchini Pasta," from Eating Well, which I had seen online. I doubled the recipe, which appears to have been designed for people new to cooking and/or who wanted a fast simple recipe. It called for two pouches of chunk light tuna in water, so I substituted canned tuna. It called for cooking the zucchini and the olive oil and adding the cooked pasta, then putting the tuna and the cut Roma tomato atop it on the plate before adding Parmesan. I added the tomato to the zucchini, then the tuna. I omitted the basil, but I used some basil flavored pasta (not whole grain pasta) that I accidentally bought assuming the green color meant it was spinach pasta. It made a flavorful dinner, and my husband did not mind the slight basil taste from the pasta. The recipe attracted my attention as a fast dinner that did not require heating up the kitchen on a hot day. It is a good basic recipe that could be modified depending on what is in the pantry.

Here is a link to the recipe:
https://www.eatingwell.com/recipe/272182/tuna-zucchini-pasta/

[BakerAunt]

I took advantage of the cooler weather this morning to do some concentrated baking. I baked Jam Oatmeal Bars (recipe at Nebraska Kitchen) using a jar of black raspberry jam from three years ago that I found in the cupboard, along with a bit of the last batch of jam that did not fit into the canning jars. I also baked Jammy Muffins, using a jar (also from three years ago) of Strawberry-Black Raspberry Jam. While I was working on those two projects, I also had a longer project, which was baking Ellen's buns as twelve rolls in a 10 x 10-inch pan. I will take the rest of the afternoon off.

[Mike Nolan]

I had a tomato and salami sandwich on the L'Oven Fresh keto wheat bread, and we both had half of a Thomas keto Bagel Thin with some cream cheese. (Diane had ham on hers as well.)

The Thomas Bagel Thins aren't bad, they at least remind me of a bagel in taste, if not texture, but bagel thins tend to lose some of the bagel texture anyway.

[RiversideLen]

I had a pork loin chop, pasta with a simple sauce (sauteed tomatoes) and broccoli.

[cwcdesign]

I had tomatoes (from my neighbor) Caprese tonight with chicken salad.

[cwcdesign]

Len, those hamburgers look delicious!

BA, tonight the galette turned into tomato pudding🤣🤣🤣 because of the texture of the crust -it still tasted good though. It made me think of my best friend's mom when we were growing up. She called the meals "dinner," "leftovers," "icebox review(revue?)" and then "train wreck." Tonight was train wreck

[Mike Nolan]

Several types of ADY have sorbitan monostearate in them, IDY usually has ascorbic acid.

Per James Bridges in the BBGA forums:

Ascorbic acid is an improver which acts as an oxidiser, and creates a slightly acidic environment. This improves yeast attenuation and synthesis of ascorbic acid increases stress resistance in yeast. Sorbitan monostearate is an emulsifier which prevents excess drying and aids in rehydration.

Sandeep Gyawali posted this:

ChatGPT says:

The presence of vitamin C (ascorbic acid) in instant dry yeast but not in active dry yeast can be attributed to the different production processes and purposes of these two types of yeast:

Production Process:

Active Dry Yeast: This type of yeast is produced by drying and deactivating fresh yeast cells. During this process, the yeast is exposed to conditions that reduce its vitamin C content or render it inactive. As a result, active dry yeast typically does not contain significant amounts of vitamin C after processing.

Instant Dry Yeast: Instant yeast undergoes a different production process where the yeast cells are dried rapidly under controlled conditions. Manufacturers often add small amounts of ascorbic acid during the production of instant dry yeast. This addition serves multiple purposes: it acts as a dough improver by strengthening gluten, and it also helps to protect the yeast cells from oxidation during storage.

Purpose and Shelf Life:

Active Dry Yeast: This type of yeast is designed to have a longer shelf life and be more resilient to storage conditions. Vitamin C is not necessary for its long-term stability, and its absence does not affect its performance significantly.

Instant Dry Yeast: Due to its faster dissolving properties and more immediate use in baking, instant yeast benefits from the addition of vitamin C. This vitamin enhances dough quality and supports yeast activity, ensuring consistent performance in a shorter time frame.

In summary, the presence of vitamin C in instant dry yeast is intentional and serves specific functional roles related to dough improvement and yeast performance, whereas active dry yeast does not require it for its intended purpose and storage stability.

If this is the current state of ChatGPT articles, I'm impressed.

[cwcdesign]

I baked a tomato galette which I wrote about in the cooking thread.

With the humidity, it got up to 105 midday, with the nominal temperature being around 93. Currently (at 6 pm) it is 88* feeling like 100. Needles to say I try to do everything in the early morning and we are all drinking lots of water with Gatorade if needed.

[cwcdesign]

I can't decide if this belongs in cooking or baking😄

My neighbor brought me some fresh tomatoes on Friday evening, I made a tomato galette from Southern living with a couple of changes. The recipe called for heirloom tomatoes, but my neighbor grows determinate ones (not sure what the name is). Instead of Boursin and cheddar, I used some Brie I had from another recipe and Jarlsberg. Only problem I had was I misread that the pie crust was supposed to be refrigerated, not frozen - no wonder it didn't roll out very well. I was not going to make pie crust in this heat. It looks and smells great, even if the crust is a little crumbly. I will make it again as it is an easy recipe and I still have 3 tomatoes left.

[Mike Nolan]

The Real Bread Campaign was started in large part to address the issues of 'factory bread'.

There's been an interesting thread on this in the BBGA forum, one of the challenges is that in the USA most commercial yeast (IDY and ADY) has additives such as ascorbic acid that are either not permitted in Europe or are ingredients the Real Bread Campaign doesn't want used.

https://www.sustainweb.org/realbread/

We've been using some of the keto-friendly breads in the stores, even though they have things like 'modified wheat starch' in them. Over on r/keto there are folks who are strongly opposed to such ingredients. I'm still experimenting with my own breads, using things like 'bamboo fiber', which was in the keto-friendly biscuits that were pretty good, but the L'Oven Fresh breads and buns are gonna be hard to beat for taste and texture in a keto-friendly product, and it's not like we're using them at every meal.