Something Delicious

[Sun]

Originally Posted by lusciouskiwi

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. And I haven't tried since. To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down.

Since they are made from egg whites, do you think I over-beat them?????

<----- failed Kiwi

Many factors play a role in the outcome of your beaten egg whites. Altitude and freshness of the eggs is one factor. Another factor is the material that your mixing bowl and whisk is made of. I use stainless steel only but many French Chefs insist on using a copper bowl only for whisking as the chemical reaction between the copper and the egg whites enhances the "lift". Once you have the whites beaten and they are stiff, then stop. Make sure to use them right away and not try to hold them. You do not want the air to escape.

Cream of Tartar can be added to strengthen the whites and increase volume.

There is no such thing as failure when we are learning. There is always something to learn. I've been at this for many years and I am still learning something every day.

[Ursy]

Originally Posted by Sun

Many factors play a role in the outcome of your beaten egg whites. Altitude and freshness of the eggs is one factor.

I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now...

[Sun]

Originally Posted by Ursy

I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now...

Oh I set myself up for that one. And here I thought it was the "beating" and "whipping" that was going to draw in the wise cracks.

Come on Ursy don't hold back. You know that if Cath was posting right now you would surely not hold back! lol

[Bit]

LOL, Sun! I think Ursy and I play off each other quite nicely.

Originally Posted by Sun

Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol
....OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?

Are you using enough baking powder, Blue? Usually it takes one teaspoon per cup of flour.

What kind of applesauce? What's in it? If it's commercial apple puree--yanno, the stuff in jars--it probably has too much liquid in it. You can drain it like you do yogurt to thicken it up and get some of that excess water out, or you can reduce the other liquid in the recipe.

Is this a substitution recipe, one that was originally meant for butter and sugar? It might be better to find a recipe that was specifically developed for applesauce and honey. The honey substitution for sugar is not one-to-one, and again, you have to reduce the liquid.

I find the Baker's Banter Blog a treasure trove of information, and they have a baker's helpline that you can call during business hours to ask questions about things like this. http://www.kingarthurflour.com/blog/

http://www.kingarthurflour.com/recipes/new-zealand-bran-muffins-recipe Here is a bran muffin recipe that is extremely flexible, judging by the commentary. I would DEFINITELY flip the proportions of flour and bran--that is a HUGE amount of bran for twelve muffins--and if you need a substitute for butter I would try either coconut oil or applesauce. With all that bran, it might be loads better not to drain the applesauce, actually; bran absorbs a lot of liquid.

I found that recipe by typing applesauce and honey into this search engine. http://www.kingarthurflour.com/shop/SearchByIngredient

[Blue_Daddy-O]

Originally Posted by Bit

LOL, Sun! I think Ursy and I play off each other quite nicely.


Are you using enough baking powder, Blue? Usually it takes one teaspoon per cup of flour.

What kind of applesauce? What's in it? If it's commercial apple puree--yanno, the stuff in jars--it probably has too much liquid in it. You can drain it like you do yogurt to thicken it up and get some of that excess water out, or you can reduce the other liquid in the recipe.

Is this a substitution recipe, one that was originally meant for butter and sugar? It might be better to find a recipe that was specifically developed for applesauce and honey. The honey substitution for sugar is not one-to-one, and again, you have to reduce the liquid.

I find the Baker's Banter Blog a treasure trove of information, and they have a baker's helpline that you can call during business hours to ask questions about things like this. http://www.kingarthurflour.com/blog/

http://www.kingarthurflour.com/recipes/new-zealand-bran-muffins-recipe Here is a bran muffin recipe that is extremely flexible, judging by the commentary. I would DEFINITELY flip the proportions of flour and bran--that is a HUGE amount of bran for twelve muffins--and if you need a substitute for butter I would try either coconut oil or applesauce. With all that bran, it might be loads better not to drain the applesauce, actually; bran absorbs a lot of liquid.

I found that recipe by typing applesauce and honey into this search engine. http://www.kingarthurflour.com/shop/SearchByIngredient

Such great information Bit!!! ) Thank you... I'll be back with the recipe and maybe we can figure this out. I can't eat any muffins made at any of the stores around including whole foods and sprouts and not going to give in to maltitol!! I love muffins and miss them!

[Sun]

Good Morning, Afternoon, Evening delicious people all over the world!

I love this thread. Thanks for making it so fabulous!

How is everyone doing? It is coffee time for me and it is a beautiful day. I found out that there IS in fact a coffee fairy. Who knew? It helps to believe in miracles.



I want to shout out to anyone close to NYC, the Animal Control & Care is flooded with Cats & Dogs, puppies & kittens that desperately need out. Please consider fostering or adopting. Please consider sharing info with friends who can foster & adopt. We have a lot of animal lovers around here so I am hopeful that if we all keep networking we can save some of these babies.

[Sun]

My pursuit of a Tamale that is "lard free" continues so if anyone has any ideas or recipes that have been tested please let me know. I will try to make it to the Tamale festival today and ask some questions but I am sure that there will be authentic Tamales there as there is a big competition for best Tamale.

[MarquisdeShey]

Originally Posted by Ursy

I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now...

Apparently a sunken egg is no good. Bad egg runs in the family sometimes. Those darn brown hens!

[ahk]

Originally Posted by Corkey

Flank steak cut into thin strips
marinade: in worchishishire shire sauce and EVOO
1 tbl spoon of Rosemary
1 tea spoon of thyme
2 sage sliced thin

Lightly pan flour steak strips and pan sear over med heat.
add fresh marinade herbs, 2 cups sour cream and sliced mushrooms, portobello work best.
heat to simmer for 5-8 minutes and serve over egg noodles.

Simple and delicious.

this sounds awesome, thanks for the recipe.

Originally Posted by Sun

Or a little cider vinegar and water to thin it a bit but not much, maybe a 2 Tablespoons of each to the 2 C of Sour Cream.

great idea.

Originally Posted by JustLovelyJenn

I finally got around to making my Thai Peanut Sauce and thought I would share the recipe with you all

1 cup creamy peanut butter
2 tbls curry powder
1 tbls dried parsley
1 tsp dried ginger (a bit more if fresh)
1/2 tsp sesame oil
1/4 cup soy sauce
1/2 cup water

The choice of meat and vegetables I pair with this dish depend on what I have on hand and what is in season. Today I used thin sliced beef cut into strips and parsnips, carrots, zucchini, and celery. I steam the vegetables, adding the beef near the end so I can cook using as little oil as possible, once the vegetables and meat are cooked through I pour in the sauce and simmer for about 10 minutes.

Serve over white rice and garnish with sesame seeds and red peppers to taste.

cue mouth water

Originally Posted by Sun

Good Day Delicious People

What are yall up to?


Coffee drinkers, tell us what you are drinking



Readers, drop in and post a hello. let us know who you are. Posters aka delicioustarians, did you have any note worthy
foodie moments this weeked?

I have been busy with school -- did about about 56 hours this week with rotations and class time. I just haven't been cooking much... but my honey did. She made me chicken fajitas w/ lots of bells and onions, her killer guac -- I enjoy them in low carb torts, jack cheese, rolled in a burrito with all toppings.

Originally Posted by Ursy

I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.

Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.

So did you decide to make or buy your wrappers? and is there anyway you could post your recipe for the wrappers, I'm interested.

Originally Posted by ruffryder

a comfort food. I love rice pudding!

From Texas Recipes

Rice Pudding

Ingredients:
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice

Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins (optional)

Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Yield: Serves 3-4.

ME too!!

PS. I missed this thread all week.
Tonight, I'm eating fajitas w/ spanish rice and enjoying a hard cider.

[Ursy]

Originally Posted by ahk

So did you decide to make or buy your wrappers? and is there anyway you could post your recipe for the wrappers, I'm interested.

Here are my notes: https://www.evernote.com/shard/s13/s...e39957e9b48533

I ended up making them. They were very hard to handle, the dough was a bit too soft - in hindsight, I should have added more flour. Oh well, you live and learn! I'll try to remember for next time.

Now I got me some hideously misshapen dumplings!