BakerAunt

Forum Replies Created

Viewing 15 posts - 2,641 through 2,655 (of 7,942 total)
  • Author
    Posts
  • in reply to: What are you Baking the Week of January 23, 2022? #32990
    BakerAunt
    Participant

      I baked my Bischofsbrot on Thursday. I adjusted my lower saturated fat recipe by using avocado oil instead of canola oil, using 1 cup of barley flour in place of that much AP flour and adding 3 Tbs. Bob’s Red Mill milk powder. I also hydrated the regular and golden raisins and used paper towels to sop up any excess moisture before tossing them in the flour. I used a cup of Ghirardelli dark chocolate chips, as the loaf is for a special occasion. The loaf looks good and easily came out of the pan, so I look forward to slicing into it tomorrow

      in reply to: What are you Cooking the Week of January 23, 2022? #32985
      BakerAunt
      Participant

        I bought a lovely bunch of salad turnips last week at the farmer's market, so I used the greens in a soup that I made at lunch on Thursday. My soup is the usual "stone soup" type. I sauteed onion, carrots, and celery in olive oil, added minced garlic, about 4 1/2 cups mostly turkey broth, 8 oz. of black beans that I had frozen earlier this year, a can of diced tomatoes with hatch chilis, 1 tsp. Penzey's Salsa & Pico, 1/4 tsp. chili powder, black pepper, then at the end, I added the turnip greens. It made a satisfying soup that I will be eating for lunches into next week.

        in reply to: What are you Cooking the Week of January 23, 2022? #32984
        BakerAunt
        Participant

          I made Skillet Chicken with Broccoli and Orzo for dinner on Wednesday, with enough for Thursday and Friday dinners as well.

          in reply to: Question about Onion #32970
          BakerAunt
          Participant

            So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:

            https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108

            I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:

            https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/

            I googled the same question for broccoli, which my husband happily eats:

            https://www.healthline.com/nutrition/sulforaphane#benefits

            I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.

            in reply to: Question about Onion #32971
            BakerAunt
            Participant

              So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:

              https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108

              I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:

              https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/

              I googled the same question for broccoli, which my husband happily eats:

              https://www.healthline.com/nutrition/sulforaphane#benefits

              I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.

              in reply to: Question about Onion #32972
              BakerAunt
              Participant

                Hmm--my reply appears to have disappeared. I attempted to re-post and received a message that I had already posted it. I included some links, so maybe that upset the Spam filter.

                I did copy my reply, and I have sent that info to my husband. He is, after all, a retired plant physiologist, so perhaps he can sort out which element it might be.

                in reply to: Question about Onion #32967
                BakerAunt
                Participant

                  Thanks for the reply, Mike. I know that just cooking the onion in a soup or sauteing them in olive oil does not work, so the dehydrating process must be the key to removing the offending element. I googled foods with sulfur and found this article:

                  https://www.webmd.com/diet/foods-high-in-sulfur

                  So, a lot of foods contain sulfur, but not every food with sulfur causes problems.

                  in reply to: What are you Cooking the Week of January 23, 2022? #32966
                  BakerAunt
                  Participant

                    Dinner on Tuesday was Baked Carnival Squash stuffed with a mixture of ground turkey, vegetables, and bulgur that I had frozen a couple of weeks ago. I used the countertop convection oven. Previous squashes have not had any sweetness to them, so I drizzled with maple syrup after roasting for 45 minutes at 400F, then stuffed them before returning them to the oven at 375F for another ten minutes. That made for a delicious entree.

                    in reply to: What are you Baking the Week of January 23, 2022? #32965
                    BakerAunt
                    Participant

                      On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them early next week.

                      in reply to: What are you Baking the Week of January 23, 2022? #32958
                      BakerAunt
                      Participant

                        CWCdesign--I have found that with yeast breads, I can do a greater proportion of whole grains if I use some bread flour. My current favorite is the Bob's Red Mill Artisan bread flour.

                        I like the Irish-style flour from King Arthur for scones (I make an oil-based one) and soda breads.

                        in reply to: What are you Cooking the Week of January 23, 2022? #32957
                        BakerAunt
                        Participant

                          My husband had the rest of the pea soup, and I had some of my leftover Spanish Chickpea, Spinach, and Bulgur stew. We also had slices of the great rye bread.

                          in reply to: What are you Baking the Week of January 23, 2022? #32949
                          BakerAunt
                          Participant

                            We awoke Sunday morning to four inches of snow--the first significant snowfall of the season for us. I looked at the snow and thought: apple pie. My recipe is based on Bernard Clayton's French Apple Pie, but I used 10 Winesaps and slightly pre-cooked the filling, which I put into a par-baked oil-buttermilk crust. I replace 1/3 cup butter in the streusel topping with 1 Tbs. melted butter and 2 1/2 Tbs. avocado oil. I par-baked the crust at 400F convection for 12 minutes, then baked the pie at 375 convection for 25 minutes before placing a rim shield, to keep the outer crust from darkening too much, and reducing the temperature to 350F convection for the remaining 25 minutes. I was able to slice it for dinner, even though it came out of the oven at 4:30, by putting the cooling rack on the enclosed porch after an hour. The pie is excellent. For the crust, I had intended to use half canola and half avocado oil, but I inadvertently grabbed the olive oil instead of the latter. The crust had an almost buttery taste to it, so I will use olive oil in place of half the canola oil in the future.

                            Tonight, we also sliced the Spiced Pumpkin bread that I baked yesterday to go with leftover pea soup. Once again, I am impressed by the puree from the fairy tale pumpkin. It gave the bread more of an orange hue and a subtle sweetness; the crumb is perfect. My husband remarked that we might have to get some fairy tale pumpkin seed....

                            in reply to: Bald Eagles starting to gather along Mississippi River #32942
                            BakerAunt
                            Participant

                              We have seen an unusually large number of eagles this January, including some who were fighting over what we think was a fish. A very large eagle was particularly aggressive. The eagles like the lake, which is mostly frozen (and yes, the ice fishermen are out in spots), but there is still some open water that has attracted various kinds of ducks, as well as coots, geese, and swans. It is not a pretty sight when an eagle gets a bird.

                              in reply to: Covid 19 in 2022 #32937
                              BakerAunt
                              Participant

                                Every county in Indiana is in the red--showing the most severe spread of Covid, but you would not know it by the number of people who choose not to wear masks in stores.

                                in reply to: What are you Cooking the Week of January 16, 2021? #32932
                                BakerAunt
                                Participant

                                  We end the week as we began it with a Saturday night dinner of Oven Crispy Fish and Chips with Dill Tartar Sauce and the rest of the coleslaw.

                                Viewing 15 posts - 2,641 through 2,655 (of 7,942 total)