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Chocomouse;
Please tell me more about your Lodge Pizza Pan. I've admired it in stores but never used one. Do you preheat it like a pizza stone, or do you put it in the oven cold? I've used cast iron frying pans for deep dish pizza and love the handleI baked chocolate orange scones on Monday January 8th, and cheese pizza on Wednesday January 10th.
Blanche;
WHat sort of breads do you like to eat? to cook? I normally just buy sandwich bread, but I bake muffins and scones out of whole wheat. I've made apple crisp out of whole wheat, and I've made apple crisp without any wheat flour by using ground oatmeal.
If you are just trying to avoid white flour, you can eat more corn -- Southern cornbread and Mexican Tacos are wheat free. Northern cornbread can be made with half whole wheat flour and half cornmeal. Southern spoonbread is also all cornmeal.
It isn't a bread but rice is gluten free.I really recommend Laurel's Kitchen Bread Cookbook for all whole wheat recipes and advice on making those breads. I find it easier to make relatively flat breads like focaccio and English Muffins and baking flat quick breads like biscuits and scones, and cornbread in 8x8 and 9x9 pans.
Since the doughs are relatively heavier it helps to spread them out instead of forcing them to rise high. Also using eggs makes the dough rise better since beaten eggs add structure.
A light whole wheat bread requires greater care than a white flour bread, for example I find that scalding milk is optional for a white flour bread, but a whole wheat bread made with nonscalded milk doesn't rise as high as one made with scalded milk.
I find the drippings from roasting chicken is notably salting even if I use salt-free flavoring, the brine which the store adds to the chicken gives more than enough salt to the drippings,
I am not surprised at the salt in the prepared food, but is there enough salt in bread to affect your diet?BakerAunt;
The two pot roasts were both delicious and I ate them with rice and a green vegetable which allowed their flavor to be undiluted. A friend came by New Year's day to participate in the tasting process. The tea is strong enough to add real flavor, its a rich smoky taste when drunk as a beverage. I found that the onions in the slow cooker were noticeably browner, and the beef itself somewhat more tender. The pot roast in the pressure cooker had a little less flavor and was slightly tougher. The differences were minimal. I think both roasts could have used more flavor and I should have just cut up all the orange peel and half the orange and thrown it in, instead of just grating the zest for a more subtle flavor.
I noticed the recipe called for "white balsamic vinager" which I didn't remember at the grocery store so I put in a herb and lemon vinager instead.
Both versions left the onions soft and soggy and unfit for anything other than sauce. I'd like to try another pot roast with other vegetables to cook down to a puree -- tomatoes, carrots, celery, parsley, garlic and onions would give an Italian tone to a pot roast.
I am finding that cold pot roast can be thinly sliced and gently warmed up. At the moment I'm eating this with left over rice, but it would go well with mashed potatoes.I would use a pressure cooker for a pot roast again but I wouldn't use it on any vegetable that I didn't plan to reduce to a pulp.
On January 4th, I baked cranberry scones to take to work and today I baked sugarless apple scones. I'm going to a party tonight and the hostess is diabetic so I wanted to make something she could taste.
The nice thing about it being so cold is that I can preheat the oven for an hour or longer while I am mixing the batter and I don't feel guilty at all.
I had the oven at 400 + degrees for a couple of hours yesterday as I reseasoned a cast iron griddle. I had sanded off by hand almost all the seasoning on the inside of the pan and was now baking on a very thin coat of oil. Removing the seasoning with sandpaper and steel wool is a messy job but the old seasoning was thick and lumpy and annoyed me.That is a most beautiful bread! I hope it tastes good.
I made a cheese pizza with what turned out to be 4 different cheese, mozarella, provolone, chedder and swiss. I normally think that swiss is too strong tasting when cooked but put a slice on anyway.I decided to try something new with a boneless Beef Chuck. The Washington Post gave the same recipe for use in a slow cooker and a pressure cooker. I cut the 3 lb roast in half and tried it in both. The Pressure cooker cooked for 15 minutes at pressure and then sometime as it cooled down naturally. The slow cooker was allowed to cook on slow for 9 hours. I will be eating the results today after removing the fat. Normally I remove all fat before starting but this time I left it in for taste and to have a whole chunk of beef.
Here is the whole article that led me on and the recipes
https://www.washingtonpost.com/lifestyle/food/the-instant-pot-is-a-hit-but-what-if-you-have-a-recipe-that-wasnt-designed-for-it/2017/01/09/8a64390e-d377-11e6-9cb0-54ab630851e8_story.html?utm_term=.4a5dc1fd66b1One of the annoying things about this recipe is it calls for Lapsoung Souchong Tea, which is horribly expensive -- not as expensive as some seasonings but the minimum amount was 1/4 pound which ran to $20.00 This is part of my N.Y resolution to try new things and get out of my rut.
Has anyone cooked regularly with pressure cookers? Mine is the stove top variety and not the electric type. What does it do badly? What does it do well?
This is a wonderful article. I love Fruitcake and I am glad that other people are appreciating it.
Yeast breads need salt to toughen the gluten and control the rise. At least that is what McGee says and I believe -- I use 1 teaspoon of salt to 4 cups of flour. More might be tastier but I am trying to reduce salt too.
Baking powder breads don't need salt, and there is salt free baking powder available. Baking soda does contain some salt.
Have you looked into the DASH diet? Its sensible and is trying to reduce salt for heart problems.
I really love Tortilla chips and crackers at parties but I try not to eat them at home.
I found that salt can be left out of most normal cooking. If necessary salt can be added at the table which is less than if it was added during the cooking process. However I find I like dishes with ham and cheese since these add salt to the food.When I make breads with a lot of butter I tend to add it after the first rise and kneading stage. I use the method advocated in Laurel's Kitchen and smear a thick layer of butter on the kneading board, knead the dough until the butter is absorbed and then repeat the process.
My steps for making rich doughs like for Hot Cross Buns is to make a sponge, then mix in all the ingredients except for the butter and fruit, Let the dough sit for at least half an hour, punch down and knead well, and then knead in the butter. Smearing the butter on the kneading board and allowing the butter to incorporate gradually is easier than trying to knead in lumps of butter. I normally don't do this with oil, its more messy. I guess it could be done by kneading in small amounts of oil at a time.Merry Christmas and a Happy New Year to you all?
Any New Year's resolutions? I am going to try to cook more vegetables and try new bread recipes instead of sticking to variations of my old recipes.
December 28, 2017 at 6:44 pm in reply to: What are You Cooking the Week of December 24, 2017? #10396I did carrot soup yesterday from this recipe. https://www.splendidtable.org/recipes/carrot-ginger-soup
This is wonderfully tasty. I cut the ginger in slivers instead of grating it since it would end up in a blender. I also brought it to a boil, and then put it in a slow cooker on low while I went to work. This isn't a slow cooker recipe and if I had more time I would have made it on the stovetop but this worked out well.
Today I made a very dark gingerbread which had 1 cup of molasses to 2 cups of flour. I think the ove was toohot as it came out fudgy in the center but taller and drier around the edges. Its very dark and rich.
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