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Post by Paws on Apr 23, 2005 2:00:16 GMT 12.75
Question #1 I remember watching mom ,grandmothers ,and mother inlaw shape loves and buns and sort of smack them they said it was to get the air out between risings is this normal practice ? #2 How would one calculate portion size and carbs for these breads. MY wife makes a fried bread with flower, sugar ,baking powder and water it's quick easy and i'd like to know how to calculate this if anyone could help. Q#1: Yes Chuck1 that is normal. After the bread has been kneaded and the structure has been formed the gathered gasses have formed pockets in the dough. After the first rise these pockets are of a variety of sizes. The "punching down" deflates the dough and now that the glutens have been formed, elasticity developed, and the texture refined the breads can be shaped as the "second" rising will form much more uniform pockets resulting in an improved texture in the finished product. That's why TT likes to knead again undoubtedly, it creates smaller pockets and a more cake like finish.Q#2: See above and refer to the diabetic pyramid.Comment: Yep, just measure out the ingredients by volume or weight and refer to the package for the nutrient content per oz, cup, or whatever unit you are using. Add up all of the common nutrients for the entire recipe and then divide it out by the number of servings, then convert the results to exchanges IAW the diabetic pyramid. Don't forget to include the oil or fat used for frying! Oh and the water, do you use well, Glouster or LeAx? Cause Nobody knows what is in LeAx water!!!)
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Post by Two Tales on May 4, 2005 18:19:53 GMT 12.75
Boiled breads...noodles, pasta, dumplings, light breads..ok so light breads are dumplings..then you can boil bread in oil or as most call it, deep frying anyone ever tried deep fried fresh noodles..bet you have ;D...these methods can be used for raised (yeast) breads levined (BP and or soda) or unlevined (flour,egg and liquid) like many noodles recipes call for...there is another method that can be added here that is just a bit the same but different..that is steaming...it's used a lot in orental cooking of dough...there was on that my grandmother made that steamed a yeast raised dough that was filled with a sweetened pork chicken and beef mixture, kind of like a porogy but different (I don't remember what she called it but it was a West German/Dutch sort of name)...oh yah, back to the boiling...wether bioled in water, broth or oil the bread is cooked the same...using a liquid medium to heat the bread to cook it...however the results are really different..oil causes that magnificent reaction with the starches that causes the bread to become brown and crisp while water and most other liquids do not change the color and the bread is soft and sometimes sticky...
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Post by Paws on May 5, 2005 6:08:49 GMT 12.75
Well Chuck I have waited long enough! I gave everybody a more than fair shot! So, I'm going to do it myself! Here it comes! So, Chuck; how do you cook a mountain? ;D Nice work there on the noodles!! Oh Chuck, on your recipe book, did your corn bread recipe come from that? I ask because I found an 1850ish corn bread recipe that is almost identical, less eggs, but other than that... Also, I found what is presented as the first white bread recipe. Well, I say white bread; but who knows what the flour really looked like. So, my turn huh? Eggs!! Let's start with boiling eggs. Aha, but first, what makes water boil?? We know that if we stick an egg into a pan of water and put it over heat that eventually the water will begin to bubble and left long enough the egg will solidify. Why? And why does the water boil at lower temperatures at greater altitudes? What is going on here? I'll give you some clues. At sea level atmospheric pressure is approximately 14 pounds per square inch. As the altitude is increased, atmospheric pressure decreases. As a molecule of water is warmed it tends to rise within its environment as will other liquids. The boiling point is that point or temperature where liquid is converted to gasses/vapors and the surface tension or pressure is overcome allowing the vapor or gasses to escape and rise. At sea level this point or temperature is 212 degrees F for water.
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Post by CHUCK1 on May 5, 2005 11:17:25 GMT 12.75
Paws good question . realy dont know . didnt realize I had every one completly confuzed .and stop a hole thread . ;D ;D ;D . I should have said I found a book titled . [ The Foxfire Book . ] Witch has a chapter titled [MOUNTAIN RECIPES ] From the dress of the people in the pictures looks like from late 1800 to early 1900 . Or maybe someone living without the convenace of modern time.
That is where I got the cornbread Recipe from.
I also found a book titled [Any one can Bake ] by the ROYAL BAKING POWDER CO. copyright 1929. Haven't had a chance to look thru it yet. It was well used and in very bad shape.
Also Freezing &Canning cookbook . copyright 1963 ,1964
BETTY CROCKER COOKBOOK .copyright 1969.
Joy of Cooking copyrights 1931 thru 1971
NATIONAL Pressure cooker . [ Modern Guide to HOME CANNING ] with Instructions & Recipes. no copyright found.
These are the sorce of my recipe's. ;D ;D ;D
Some have recipes for brining , pickling, and smoke cureing. with some home butchering Instuctions.
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Post by Paws on May 7, 2005 1:49:24 GMT 12.75
Maybe we should start a new thread for vintage recipes?? Up in the Recipe Box area. ;D
Eggs, like breads are an extremely versatile food that can be cooked a sundry of ways. They lend themselves to boiling, (with a number of outcomes), frying, and baking. Of course they are also a major component in thousands of resipes from appetizers to desserts and everything served in between. To begin our adventureinto cooking I chose breads and eggs because they are so versatile. We need to look at simple recipes and cooking methods together to get a better understanding of the cooking techniques and how thye apply to specific "outcomes" desired for a given food, or recipe. Bread and eggs should allow us to make comparisons on a basic level for greater understanding of how to do and how things work. An example is in order. Who has not seen on TV the fancy cook or chef who flips the panckate, egg, or sauteeing vegetables in a skillet into the air to turn or mix? Very few would be my assumption. How many of us are capable of doing this flip without making a mess in the kitchen? Hmmmmm... ;D So for our example of how we use simplicity let us begin here. Get yourself a fairly large, light weight skillet from the kitchen and a slice of bread. Placethe bread in the skillet and practice flipping. Use the wrist to flip. Begin with a sharp forward and backward motion with your arm from the elbow then snap up with your wrist. Practice until you are able to push the bread forward to the edge of the pan and flip it over without sending it to the ceiling or plopping it onto the floor. Achieve confidence and consistency. WHY do this?? Simple, it saves a great deal of time in the kitchen, it gives us a starting point to begin to combine technique/style and knowledge, and it is a confidence builder. (Besides; it's cool!) Practice until you can do it quickly and well.
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Post by OLKoot on May 7, 2005 2:21:04 GMT 12.75
CHUCK, that Foxfire book you refer to is actually from a series of books ....all titled Foxfire, but ist Foxfire 1, 2,3, etc.......If you go to outdoorsmansedge.com you may find the other listings.....I have a couple of them and its a good resource for the old days and ways.....
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Post by Two Tales on May 7, 2005 8:20:03 GMT 12.75
Paws,
I'm not going to say that I am a master of that technique but I aint bad ;D...I did just about what you said to do while I was learning, drove several folks in my house nuts doing so..But I watched a Master Chef by the name of (foregive me Sir, if I get the spelling wrong) Pasquali preform this and I was so impressed I just had to learn it...this was in the mid 60s, then in the mid 70s I had a chance to visit his resteraunt in Rome and actually meet him...
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Post by CHUCK1 on May 7, 2005 15:43:06 GMT 12.75
Thanks Steve i'll check it out!!!
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Post by Paws on May 8, 2005 2:12:51 GMT 12.75
Great story TT!! ;D And after you can master flipping that slice of bread over and over; try it with a slice of bread cut in half then quarters and then croutons. All of course in a dry skillet. Once mastered things like hotcakes, fried eggs, broad cuts of meat and such are a piece of cake to flip over. Make sure you keep it low so you don't splash hot oil or liquid out of the skillet. Another good practice medium is the old hash brown potato. When you have progressed this far you can pretty much handle anything that needs tossed, flipped or stirred with this method. This technique will lend itself to frying, grilling, saute' stir fry or about anything done in a skillet or fry pan on top of the heat source. Of course it requires a handle! ;D
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Post by Paws on May 8, 2005 4:02:35 GMT 12.75
Back to eggs! When an egg is boiled what termis used to describe the acquisition of heat transferredfromthe burner through the pan through the water and into the egg?
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Post by Two Tales on May 8, 2005 4:45:25 GMT 12.75
That would be conduction...heat that is transfered by direct contact with the heat sourse...the fire (or burner) heats the metal of the pan, the pan now becomes the heat sourse for the medium, in this case water..the water heats and transfers it's heat to the egg (shell, white and then the yoke)...that was too easy ;D ;D ;D of course I taught this part of phsics in the Navy ;D...
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Post by Paws on May 8, 2005 10:20:45 GMT 12.75
Yaaaayy!!! Very nicely done! Now just a soupson of review before we continue. For this I have reflected upon a jprevious jpost by TT:
Frying: to cook food in a "pan" or on a griddle using fat or oil..not to be confused with deep fat frying (which is actually boiling the food in oil)
Roast: to cook food by dry heat in an oven. in coals or heated rocks,sand etc...can also be cooked using heated forced air...
Braise: to cook using fat and small amounts of moisture in a closed pot/pan
Briol: to cook using direct heat such as over coals, exposed heating elements or low flames
Grill: see Broil: to cook on a grill...or to fry or toast on a griddle using just a smidgen of fat (grilled cheese sandwhiches)
Bake: see Roast cook with dry heat
Think of the egg or the bread and the many ways of preparation. Consider it in terms of cooking method and ask yourself just as we just did; how does that sucker cook? How does the heat get into there? What term defines this particular method of transferring heat? This is probably the most highly important part of knowing how to cook. ;D
And add these cooking methods as well:
Microwave, and steam. ;D
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Post by hhusvar on May 9, 2005 2:20:53 GMT 12.75
My goodness, y'all have been busy without me. Just some "food for thought". Outdoor cooking and combined cooking methods. Just think, in your dutch oven you can do multiple methods at the same time. I've roasted chickens, pork roasts/loins, beef roasts and and potatoes, take your veggies and put them in foil pockets with a spitz of water and a pat of butter and there you go, steaming in the same pot. You can fry on the lid too if you want. (makes it hard to lift to peek inside though!) Heather H.
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Post by Paws on May 11, 2005 5:16:17 GMT 12.75
Boiling eggs properly! ;D Select eggs that are "fresh". According to the USDA, fresh means less than thirty days out of the chicken. You want to buy them as close to the chicken as possible for maximum freshness. AA is the top but really has more to do with shell appearance and shape. Grade A is about the top drawer you will find for use. These are what you will want for your boiled eggs. Boiling eggs begins a full day early. Take the carton of eggs you intend to use and slip one or two rubber bands around it closing it tightly. Then set the carton on the side. This allows the entrapped air pocket in each egg to rise to the long side of the egg (now the top) and uniformely disperse.It also causes the yolk to center itself in the egg which will present a nicer appearance in the finished product an help the project if the eggs are used to stuff or devil. Begin your water, cold in your pan with enough to completely cover the eggs. Add a Tablespoon of salt and 2 Tablespoons of white vinegar to each 2 to 4 quarts of water. The salt helps to quicken the water to boiling and the vinegar will ward off lime deposits while polishing the egg shells and remove bunps and rough areas. This is nice if the eggs are to be served soft boiled or colored for whatever reason. Gently place the eggs into the water and bring the water to a gentle boil. Remove the pan from the heat, cover and allow to sit for three to five minutes for a soft boiled egg or ten minutes for hard boiled. Notice when you remove the shells how much easier they come away from the egg. This is a fringe benefit of the vinegar which causes the albumin to release from the skin lining the egg shell. Notice how smoothe the shell is. Next notice that the yolk is perfectly yellow for those hard boiled eggs. Removing the pan from the heat and allowing the eggs to continue to cook sssfrom the residual heat prevents the familiar "green" coloration normally present on the outside of the yolk when eggs are boiled. To remove the shells place the pan, with the eggs under a cold running water spigot and allow cold water to replace the water fromthe pan. Remove an egg and crackle the shell until it is full of tiny cracks throughout. A matrix of small cracks covering the shell is very beneficial in removing the shell. Pick the shell open and try to remove the paper thin skin along with the shell intact. Work quickly while the eggs are relatively warm and the task will be much easier. Feel free to follow this up with your favorite recipes which use boiled eggs!
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Post by Paws on May 21, 2005 1:08:48 GMT 12.75
Hey guys and gals, where the heck are my egg recipes? How the heck can we demonstrate the versatility of the egg without recipes? OK then, I'll start! Here is one of my very favorites. 6 hard boiled eggs 1 & 1/2 cup milk 1/4 cup plus 2 Tablespoons butter (separated) 2 Tablespoons AP flour 1/8th teaspoon salt 1/8th teaspoon white pepper 6 slices white bread (crusts removed) black poppy seeds While the eggs are boiling find a muffin pan. Using the 1/4 cup of butter (melted) brush one side only of each bread slice. Sprinkle some of the poppy seeds on the buttered side. Press the bread, buttered sides down into the cups of the muffin pan. Bake at 350 until golden brown. Allow to sit for a couple of minutes after baking to cool before removing them from the pan very carefully. Place each one on a plate or into a ramekin. Meanwhile retrieve, peel and coarsely chop the eggs. In a sauce pan make a roux using the flour and remaining butter. Add the milk all at once to form a medium white sauce. Season to taste with salt and white pepper. A little chili powder may be added if desired. When the sauce is nicely thickened and smooth add the chopped eggs and fold in. Heat through. Fill each of the poppy seed cups with the creamed eggs and garnish with a splash of color using paprika, chili powder, chopped parsley, etc. Each guest will want two of these and they are very delicious. Now, go practice boiling eggs for a day or so! NEXT??
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Post by Two Tales on May 21, 2005 12:33:43 GMT 12.75
I posted this on in the recipe box so i copied it here ;D
Here is mine for egg salad nothing fancy but I like it for lunch now and again..
6 large eggs, boiled and peeled..(See Paws' directions in "---let's start cooking") 2 tablespoons of sweet pickel relish 1/2 teaspoon of garlic powder (never use garlic salt) a dash of dried dill weed 1/2 med onion ( I prefer to grate it but chopping it fine will work) 1/2 teaspoon of lemon juice 1 stalk of celrey...I peel it to remove the stringy fibers...sometime I grate it sometime just chop fairly fine 1 cup Mayo (I use real mayo some like mirical whip) 1 good tablespoon of good yellow mustard Salt and pepper to taste
After your eggs have been peeled and allowed to cool, cut all but one of them length wise place them in a stainless steel or some other type of non reactive bowl reserve the uncut egg to the side...(this is a quick way to chop them) using that tool that cuts the fat into flour for making biscuits...chop up the eggs in the bowl...this is a real time saver..of course if you wish to do it with your knife feel free...dump all the other stuff in a seperate bowl and mix well, then pour it on top of the eggs and fold together...until you are happy with it season...the reserved egg can be sliced or cut fancy for presntation...serve as sandwiches or on a bed of lettuce for lunch or as a side
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Post by OLKoot on May 21, 2005 15:15:20 GMT 12.75
I hope we're not talking only egg salad here...one of my favorite things to do with eggs is make what I call a hunka munka omelett...of course its your standard 3 egg omelett.....with what ever you find in the fridge.... example: mix three eggs in a bowl add a dash of water sautee a small onion
go to the fridge and look around..... I usually have left over cauliflower,broccoli,or any veggies a couple of tablespoons of any brand tomato sauce
in the skillet place a pad of butter and a tablespoon of olive oil.....and heat to medium hot pour eggs and collect eggs running spoon from the outer portion of the pan to the inside....the egg will form a pancake the size of the pan..... layer in the sauteed onions, the cooked veggies, and then the tomato sauce on half of the egg pancake..... fold egg over forming a pocket and slide the egg onto a plate.....
serve with toast or bisquites and enjoy...... some other additions to the inside mix would be shreded sharpe cheddar cheese, bacon bits or pieces...or all of the above..then serve with a side of home fries and hot coffee........
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Post by OLKoot on May 21, 2005 15:22:48 GMT 12.75
Make the same three egg omellett, but to it in the pan add some sliced pre heated corned beef, and cook till the egg is solid in the form of a pancake....the corned beef will be nestled in the folds of the eggs.....
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Post by OLKoot on May 21, 2005 15:26:50 GMT 12.75
Take an egg and fry it to medium or medium well consistancy ..... Place on a half of an English muffin then ladle some hollandase sauce over it....... If you want place a slice of ham or sausage in between the egg and muffin for a second choice......
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Post by Two Tales on May 21, 2005 16:48:57 GMT 12.75
no we weren't just talking egg salad but we were talking BOILED EGGS ;D...
Paws the creamed egg cups used to be a favorite of my Dad...Mom made them in pyrite custard cups and used that as a serving also...trick is not to over toast the bread, she would also make pie crust and use that instead of bread...if these were for supper they were made in a larger (about 4" dia) baking dish and braised chicken livers covered the bottom of the crust before the creamed eggs were added...and a slice of cheddar cheese place on top then set under the broiler for a couple of min to get the cheese bubbly...
I find that boiled eggs can be added to most any salad or used as a garnish for a slew of dishes including chili and soups..and of course them good ol' pickled and deviled eggs ;D...(I have to say that Pooh Bear makes the best deviled eggs I have ever eaten, maybe I can convince her to post her recipe on the board)
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