BakerAunt

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  • in reply to: Beginning the low-salt journey #10531
    BakerAunt
    Participant

      It's great to see you posting, pmiker. You have been missed!

      in reply to: Rice Cookers #10522
      BakerAunt
      Participant

        Thanks, Luvpyrpom. Your comments reinforce what I'm beginning to suspect: with rice cookers, less expensive is probably fine. I am amazed at all the bells and whistles on some of them--and at how much they can cost. In looking at rice cookers at various store sites, I note that a lot of multi-cookers now are used for rice and oatmeal--in addition to being pressure cookers or crock pots. As a result, when you search rice cooker, these come up. It makes me wonder if one appliance can indeed do the work of three.

        I eat oatmeal maybe once or twice a week, so usually I do not want to make a large batch. My husband has his own system for doing his quick oats, every morning that involves an initial heating, a resting period, and another heating, so he monopolizes the ancient microwave as he wanders around doing other tasks. I have to move swiftly to get in ahead of him. I am sorely tempted to let him keep this little microwave when we get a new one after remodeling the kitchen. However, for now, I may try your system--and see if I can push ahead of him in line!

        in reply to: Beginning the low-salt journey #10521
        BakerAunt
        Participant

          Most beans are a good source of potassium. My husband does not like most beans, but I can get him to eat lentil and split pea soups with me.

          Walmart does have no-salt added tomatoes. It is the 14 oz. cans, but the price is less than the no-salt versions of other brands.

          V-8 makes a low sodium version, but my husband pointed out that they use the kind of potassium that is in a lot of salt substitutes, and he read that one should be careful with it.

          in reply to: Rice Cookers #10499
          BakerAunt
          Participant

            My rice cookers (both Black and Decker) are very basic. I find that I need to be on the spot when they are finishing, or the "keep warm" feature ends up drying out the rice at the bottom, which may be how the small cooker came to be scratched. If I were to replace it, I would try to find one where that would not be an issue. I know that rice cookers come with many settings, and those tend to be the expensive ones. I thought that I was on the safe side with my minimalist rice cooker; I never expected the bowl to be what broke.

            I have thought of finding a new small rice cooker that would also let me cook steel-cut oats in the morning. I currently make the steel-cut oats by boiling a cup of water, adding 1/4 cup of steel-cut oats, then covering it and letting it sit off the heat overnight. The next morning, I add 1/4 cup milk and a couple of tsps. of chopped dates, then I stand and cook it down to the right consistency. I remove from heat and let stand while I make coffee. It would be nice, she said wistfully, if an appliance cooked the steel-cut oats while the coffee was being made. However, I would need it not to stick.

            If I can find my 5-cup rice cooker, then I'll take that one on our trip. That gives me more time to look at what is out there in the rice cooker world.

            • This reply was modified 7 years, 3 months ago by BakerAunt.
            in reply to: Beginning the low-salt journey #10497
            BakerAunt
            Participant

              Mike: Did your doctor say anything about increasing your intake of potassium-rich foods? That might be another way to tackle the issue if it is allowed. That's how I discovered that I really like butternut squash! Roasted butternut squash, combined with homemade chicken/turkey stock and a bit of heavy cream or full-fat yogurt, or whatever dairy or non-dairy you like, makes a tasty soup. I use the Penzey's Now Curry (no salt, but does include garlic), but I noted that their Sweet Curry also has no salt AND no garlic.

              • This reply was modified 7 years, 3 months ago by BakerAunt.
              in reply to: Cranberry Walnut Bread — Mrs Cindy #10482
              BakerAunt
              Participant

                Cwcdesign--I was hoping that someone had some information on this issue for you. I have not done many recipes where the dough spent time overnight in the refrigerator. The main issue would be for the yeast not to be exhausted, and I suspect that you might need to punch it down after a day or so. Did you end up trying it?

                in reply to: What are You Baking the Week of December 31, 2017 #10481
                BakerAunt
                Participant

                  Today I baked Brandied Fruitcake Drops from Christmas 101, by Rick Rodgers (p. 129). I used mixed fruit that I got from KAF a while back. I substituted pecans for walnuts, since I am still using up the bounty from the pecan tree we had in Texas. The recipe called for brandy or bourbon. I used brandy, as that is what was on hand.

                  The recipe made 40 cookies. Even my husband, who is not a fruitcake fan, likes them, but that may be in part because I was not using the traditional mix of candied cherries, orange peel, lemon peel, etc.

                  in reply to: Non-white flour bread recipes #10480
                  BakerAunt
                  Participant

                    Hi, Blanche. Welcome to Nebraska Kitchen!

                    The highest proportion of whole grain bread that I have baked is the Honey Spelt Sourdough Bread on the King Arthur site. In addition to what was in the sourdough starter, I used 1 cup King Arthur AP flour, but the rest was four cups of spelt flour. I was amazed at how light that bread was. I did use an Emile Henry long baker, but some of the people who commented on that recipe had devised ways of baking the bread without using one. I think that the levain is one factor in getting a lighter bread.

                    I have baked the Grandma A's Ranch Hand Bread, in the Nebraska Kitchen recipes here, as a little over 50% whole wheat (with some flax meal added in). You might want to take one of your good 50% recipes and see if you can "push it up," by substituting a 1/2 cup more of whole wheat each time and noting the results.

                    The King Arthur Whole Grain Baking Book, while not just about yeast breads, is a valuable resource.

                    You will find that all of us on this site do a lot of experimenting, and we report back whether the results are good or not so good (we've all had our share of bad days in the kitchen), and that helps us to learn and to improve as bakers. Wonky, one of our very experienced bakers, tried very hard to produce a 100% spelt bread, but she reported that she just could not get a light enough loaf. Her experiences inspired me to try the spelt bread recipe that I mention at the start of this post.

                    I'm sure others will have suggestions for you as well. Welcome again.

                    in reply to: Fruitcake: Exercise Fuel #10471
                    BakerAunt
                    Participant

                      Here is S. Wirth's recipe:

                      Here is another from msbelle:

                      And finally, Cwalde's recipe:

                      I plan to try one in Rick Roger's Christmas 101. I have tried the KAF one a few years back, but it underwhelmed me and the family.

                      • This reply was modified 7 years, 3 months ago by BakerAunt.
                      • This reply was modified 7 years, 3 months ago by BakerAunt.
                      in reply to: What are You Cooking the Week of December 31, 2017? #10470
                      BakerAunt
                      Participant

                        Skeptic7: How did the two roasts come out, and what did your comparison suggest about crock pot vs. pressure cooker? How was the tea flavoring?

                        I also get irritated with recipes that call for an unusual and often expensive ingredient. It's worse now that I live much further away from well-stocked stores. (I'm still hoping to find Wolfe's medium kasha when we travel so that I can try Dorie Greenspan's Buckwheat Bars recipe--not to mention her other two Buckwheat cookie recipes.) I usually want to know that I can use such an ingredient in other recipes. When I needed Chai tea for a Bundt cake recipe from Bake from Scratch, I bought the KAF chai seasoning, since KAF has a couple of recipes I can also try, and I'm not a chai tea drinker. I wish that recipe writers would 1) Explain exactly why it must be that ingredient (Greenspan does), 2) Where it can be ordered if it is not readily available, and 3) What a possible substitution might be.

                        in reply to: What are You Baking the Week of December 31, 2017 #10468
                        BakerAunt
                        Participant

                          It was -15F here this morning. We may have reached a high of 4F. On top of that our internet was out until late afternoon. So I did a lot of reading, and I baked my current variation of Antilope's Vienna Bread (see reply on the recipe), but I reduced the salt to 1 3/4 tsp. from 2 tsp.

                          In terms of procedure, I tried the idea of holding back the butter--cut into pieces and coated with flour--until half way through the 30 minute bread machine kneading cycle. I do not know if that is why the bread had such a wonderful rise. I also used the Emile Henry long baker (fourth time for it but first time for this recipe) and adjusted the baking times for 10 minutes at 425F, 25 minutes at 375F, and 5 minutes more without the top on. It made a beautiful loaf. I look forward to cutting into it tomorrow and seeing the texture.

                          • This reply was modified 7 years, 3 months ago by BakerAunt.
                          in reply to: What are You Cooking the Week of December 31, 2017? #10461
                          BakerAunt
                          Participant

                            For New Year's Day dinner, I again made the "One-Pan Pork Loin Roast Dinner" that I first made the week of December 3. (The recipe is in Cook's Fall Harvest Recipes, p. 24.) This time I had pearl barley (ordered a case!), and the consistency is much better than with the instant barley I had to use the first time. I again used frozen mustard greens, and I used a whole butternut squash rather than a half. In addition to tasting delicious, it makes a stunning presentation on the plate. It is a perfect dinner for a day when the temperature did not get above 4F, and it is now below 0.

                            • This reply was modified 7 years, 3 months ago by BakerAunt.
                            in reply to: What are You Baking the Week of December 31, 2017 #10443
                            BakerAunt
                            Participant

                              Beautiful Star Bread, Cwcdesign!

                              in reply to: New Years Resolutions and lifestyle changes #10427
                              BakerAunt
                              Participant

                                Italian Cook--The yeast does not depend on the salt to make the bread rise, and too much salt can affect yeast negatively. The salt is there in part to control the yeast's rise. A lot of bread recipes strike me as having too much yeast. When I reduce the yeast, I also reduce the salt a bit. However, I have read that salt is important to a bread's structure as well as to its taste, so I proceed cautiously. I suspect that the yeast-salt issue is partly because recipes are designed for the "one-hour" first and second rises. Home bakers have been trained to be impatient.

                                Tuscan bread does not have salt. I also have a no-salt bread from Bernard Clayton's first edition of his bread book (not in the second) that I used to make for a friend's mother when she would visit her daughter. It did not have the domed rise of a regular bread.

                                It helps to know that very few of us are going to consume the entire loaf of bread or every roll in a recipe in a single sitting.

                                In cooking, I have tended to limit salt, even before I met my husband who limits it due to high blood pressure. (Of course, now The Powers That Be are saying that in half the cases of high blood pressure, limiting salt intake makes no difference. Sigh.) Even without limiting it for my husband, I would be limiting salt for me, as it acerbates a facial nerve issue that I have. I like Penzey's Mural Seasoning, which I use on eggs and in my salmon patties. It's a no-go for Mike, however, since it contains garlic. Penzey's Tuscan Seasoning is no-salt, and it is my go-to for pizza topping for me. They also have a Forward seasoning that I need to try that is salt-free. It helps to stay away from most poultry seasoning, which has a lot of salt; instead, I do my own combination of rosemary, sage, thyme, sweet curry (maybe I should check the ingredients on the curry), and fresh parsley.

                                What we miss most are potato chips! We used to treat ourselves when we were in Indiana by buying "evil potato chips," but we agreed once we moved here permanently to banish them from the pantry. Tortilla chips are an occasional treat, but I buy the brand with the least salt. For snacks, I've been making my own crackers, and that helps for controlling salt, as well as what kind of fat is used.

                                • This reply was modified 7 years, 3 months ago by BakerAunt.
                                in reply to: What are You Cooking the Week of December 24, 2017? #10424
                                BakerAunt
                                Participant

                                  Hi, Bev,

                                  I don't think that I have posted it. One of the issues I have in finding my recipes is that I also posted a lot of recipes by others from the former Baking Circle, so my name comes up rather a lot.

                                  I will post it tomorrow. My recipe uses biscuits on top. I adapted it from a KAF email for Town Meeting Chicken Pie. I use frozen peas and carrots, but it would be adaptable if you want to cut up your own fresh vegetables.

                                  • This reply was modified 7 years, 3 months ago by BakerAunt.
                                Viewing 15 posts - 6,661 through 6,675 (of 7,765 total)