Prep Time:
5 MinCook Time:
15 MinReady In:
2 Hrs 50 Min
Directions
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.
Sunday, April 17, 2011
Saturday, April 16, 2011
Egg Salad Sandwiches
6 hard-boiled eggs
3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
1 tablespoon mustard (I use regular yellow mustard)
1 tablespoon relish
pepper (optional)
lettuce (optional)
6 slices whole wheat bread (any type will do)
Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
5 Top sandwich with lettuce.
3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
1 tablespoon mustard (I use regular yellow mustard)
1 tablespoon relish
pepper (optional)
lettuce (optional)
6 slices whole wheat bread (any type will do)
Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
5 Top sandwich with lettuce.
Cobb Salad
Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles, California, found a way to use up leftovers. Cobb had been improvising with the salad for years. For more history of the Cobb Salad, check out the History of Salads and Salad Dressings.
Makes 4 to 6 servings.
Recipe Type: Salad and Salad Dressing
Yields: 4 to 6 servings
Prep time: 30 min
Ingredients:
3 hard-cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
Fresh herbs (of your choice)
2 cups chopped watercress lettuce (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1 clove garlic, minced
1/4 teaspoon coarse salt
1/2 teaspoon coarsely-ground black pepper
1/3 cup extra-virgin olive oil
Several long chive lengths for garnish
Preparation:
Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern (see photo above), covering the lettuce almost completely.
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
Makes 4 to 6 servings.
Makes 4 to 6 servings.
Recipe Type: Salad and Salad Dressing
Yields: 4 to 6 servings
Prep time: 30 min
Ingredients:
3 hard-cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
Fresh herbs (of your choice)
2 cups chopped watercress lettuce (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1 clove garlic, minced
1/4 teaspoon coarse salt
1/2 teaspoon coarsely-ground black pepper
1/3 cup extra-virgin olive oil
Several long chive lengths for garnish
Preparation:
Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern (see photo above), covering the lettuce almost completely.
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
Makes 4 to 6 servings.
Friday, April 15, 2011
Good Old Fashioned Pancakes with homemade buttermilk syrup
"This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite." Rate/Review
Prep Time:5
MinCook Time:15 Min
Ready In: 20 Min
Original Recipe Yield 8 servings
Pancakes
Ingredients
1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Homemade Buttermilk Syrup
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1/2 tsp soda
1 Tbsp Karo Syrup
Use a large pot, as this recipe grows. Add all ingredients, and boil for 2 minutes--stirring constantly. Remove from heat add 1 tsp vanilla. Enjoy! Extras can be frozen--ice cube trays work well.
Prep Time:5
MinCook Time:15 Min
Ready In: 20 Min
Original Recipe Yield 8 servings
Pancakes
Ingredients
1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Homemade Buttermilk Syrup
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1/2 tsp soda
1 Tbsp Karo Syrup
Use a large pot, as this recipe grows. Add all ingredients, and boil for 2 minutes--stirring constantly. Remove from heat add 1 tsp vanilla. Enjoy! Extras can be frozen--ice cube trays work well.
Tuesday, April 12, 2011
Broiled Parmesan Tilapia
Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Sunday, April 10, 2011
All about flour
Flour
Flour is the items we are most questioned about. We contacted General Mills and were given the following information, we hope you find it helpful. If you are a culinary student you may notice that some of the terms may be a little different from culinary text books but the overall results are the same.
When we talk flour we are talking wheat flour. Because wheat is the most commonly distributed cereal grain in the world, a reference to flour is generally a reference to wheat flour. And just as flour is not "just flour", wheat is not "just wheat". So to better understand flour, we first need to understand wheat.
Wheat Categories
Wheat can be classified by three major categories: growing season, brand color and kernel hardness.
Growing Season-Winter vs. Spring
There are two distinct growing seasons for wheat. Winter wheat is planted in the fall, lies dormant during the winter months and is harvested during late spring to early summer. Winter wheat is grown in regions where the winters are mild. Winter wheat flours range between 10 and 12% protein and have medium gluten strength.
Spring wheat is planted in the spring and harvested during late summer. The production of spring wheat is concentrated in the northern Great Plain states where the winters are too cold for winter wheat to survive. Spring wheat flours range between 12 and 14% protein and have high gluten strength.
Bran Color-Red vs. White
The next category is bran color. The bran is the outer protective coating of the wheat kernel. Wheat can be classified as either red or white.
Kernel Hardness-Hard vs. Soft
The final classification is kernel hardness. This wheat characteristic has the greatest impact of all three on baking qualities of the flour produced. Hard wheat flours have a medium to high protein content and stronger gluten-forming proteins than sift wheat. hard wheat flours are used in yeast-raised goods such as breads, bagels, and pizza crusts. Soft wheat flours are low in protein and therefore low in gluten strength. Soft wheat flours are used for chemically leavened goods, such as cakes, cookies and biscuits.
Wheat Classes and Their Uses
These three categories are used to distinguish between the major wheat classifications. In the United States, their are six main classes of wheat. The quality characteristics vary between the wheat classes and determine the end-product usage. The six wheat classes and their uses are as follows:
Hard Red Winter, Hard Red Spring, Hard White are the first three and they are used for Breads and other yeast raised products.
Soft Red Winter, Soft White are used for Cakes, crackers, cookies and pastries.
Durum is used for Macaroni, noodles and other pastas.
Flour Milling
Now that we have an understanding of the different types of wheat available, we'll start our discussion on flour. The place to begin is at the mill where the flour is produced. The goal of the milling process is to separate as fully as possible the endosperm from the bran and the germ portion of the wheat kernel. The endosperm is then further reduced into a fine powder that we call flour. The amount of flour obtained from the wheat is known as the extraction. The actual proportion of endosperm to the total wheat kernel is about 83%, but true extraction rates run between 73 and 75%. The balance of the material from the wheat kernel, called mill feed, is sold off to the feed industry.
The Milling Process
Before the milling process begins, the wheat is cleaned and then tempered. Weed seeds, dirt and other foreign materials are removed by the brain cleaning equipment. In the tempering process, the moisture content of the wheat is increased to toughen the bran coat, assisting in the separation of the endosperm. The increased moisture also mellows the endosperm allowing for more efficient reduction into flour. In the mill, the wheat is sent through a system of corrugated steel grinding rolls and sifters. This process of grinding and sifting is repeated until all of the endosperm is removed and only the bran remains. The particles of endosperm are graded through the sifting process, according to size, and are sent to the appropriate part of the system for further reduction.
The reduction system consists of smooth steel rollers and sifters that reduce the endosperm particles into finished flour. Throughout this process the miller has the ability to collect or divert specific flour streams, which differ analytically, in order to produce specific finished flour.
Flour Analysis - Ash, an index of flour extraction
Ash is a measure of the mineral content of flour. The mineral content of the wheat kernel is concentrated in the bran layer. The objective of the miller is to separate the endosperm from the bran as completely as possible. Ash is a measure of the degree of endosperm separation from the bran during milling. The closer the miller gets to the bran layer, the higher the ash level becomes. Higher extraction will result in higher ash levels.
Protein - the framework of bread
Wheat flour is unique because it in the only cereal grain that possesses gluten-forming proteins. Gluten and protein are closely related, but not synonymous. When combined with water under mixing stress, the proteins in the flour will form what is called gluten. This gluten structure is responsible for providing extensibility, elasticity and gas-retaining properties to yeast-leavened baked goods. The quantity of the gluten is proportionate to the amount of protein in the flour. The amount of gluten will increase as the protein content increases.
Protein quality vs. quantity
To buy flour purely by a protein quantity will not necessarily guarantee baking performance. Protein quality is a key component and can be affected by many agronomic factors such as the amount of rainfall, fertilizer usage, temperature stress, etc. A quality miller is going to balance protein quantity with the appropriate quality testing to prepare the best flours available for specific baking needs.
Measuring Quality
Quality of flour is defined by its ability to consistently perform in the production of a finished baked good. The ultimate quality test is completed when the baker uses the flour. Bake test are completed based on the application that best suits the particular flour. Protein quality can be measured indirectly with the dough-testing devices such as the Farinograph. The Farinograph measures the resistance of a flour and water dough to mechanical mixing. This resistance is recorded as a curve on a graph. The Farinograph curve provides the miller with the useful information regarding the dough strength, mixing tolerance, and absorption (water holding) characteristics of a flour.
Flour Treatments - Bleaching makes the flour whiter
The term "bleaching" is a traditional baking industry term that describes the process of whitening.
Technically speaking, the carotenoid (yellow) pigments in the flour are oxidized to produce white flour. Oxidization will occur naturally, over time, with the exposure of flour to air. Historically, millers would age flour for several weeks to achieve white flour. This natural oxidation, however, was an irregular process requiring considerable time and space. Today, the bleaching process is accomplished by the use of chemical bleaching agents. Flours treated with these bleaching agents must be labeled as bleached flour.
Maturing - Strengthening of the flour
For hard wheat flour, the term maturing implies the strengthening of dough-forming properties, thus improving gas retention of the gluten. Common maturing agents include potassium bromate (used mainly in the midwest and the east) and ascorbic acid (used mainly in the west). Breads treated with these agents will generally exhibit increased loaf volume, finer grain and improved external characteristics.
Malting - addition of malted barley flour
Malted barley flour is added to hard wheat flours to assist yeast fermentation. During the dough-forming stage, malted barley flour provides specific enzyme activity that converts the starches in the wheat flour into simple sugars. These sugars are then available as a food source for the yeast to maintain proper fermentation activity. Malted barley flour also aids in proper crust browning.
Enrichment - addition of nutrients to the flour
Enriching replaces the vitamins and minerals lost during the milling process. The standard flour enrichment includes iron, the B vitamins: thiamin, riboflavin and niacin, and folic acid. The enrichment of flour has no effect on the baking performance or caloric value of flour.
Flour is the items we are most questioned about. We contacted General Mills and were given the following information, we hope you find it helpful. If you are a culinary student you may notice that some of the terms may be a little different from culinary text books but the overall results are the same.
When we talk flour we are talking wheat flour. Because wheat is the most commonly distributed cereal grain in the world, a reference to flour is generally a reference to wheat flour. And just as flour is not "just flour", wheat is not "just wheat". So to better understand flour, we first need to understand wheat.
Wheat Categories
Wheat can be classified by three major categories: growing season, brand color and kernel hardness.
Growing Season-Winter vs. Spring
There are two distinct growing seasons for wheat. Winter wheat is planted in the fall, lies dormant during the winter months and is harvested during late spring to early summer. Winter wheat is grown in regions where the winters are mild. Winter wheat flours range between 10 and 12% protein and have medium gluten strength.
Spring wheat is planted in the spring and harvested during late summer. The production of spring wheat is concentrated in the northern Great Plain states where the winters are too cold for winter wheat to survive. Spring wheat flours range between 12 and 14% protein and have high gluten strength.
Bran Color-Red vs. White
The next category is bran color. The bran is the outer protective coating of the wheat kernel. Wheat can be classified as either red or white.
Kernel Hardness-Hard vs. Soft
The final classification is kernel hardness. This wheat characteristic has the greatest impact of all three on baking qualities of the flour produced. Hard wheat flours have a medium to high protein content and stronger gluten-forming proteins than sift wheat. hard wheat flours are used in yeast-raised goods such as breads, bagels, and pizza crusts. Soft wheat flours are low in protein and therefore low in gluten strength. Soft wheat flours are used for chemically leavened goods, such as cakes, cookies and biscuits.
Wheat Classes and Their Uses
These three categories are used to distinguish between the major wheat classifications. In the United States, their are six main classes of wheat. The quality characteristics vary between the wheat classes and determine the end-product usage. The six wheat classes and their uses are as follows:
Hard Red Winter, Hard Red Spring, Hard White are the first three and they are used for Breads and other yeast raised products.
Soft Red Winter, Soft White are used for Cakes, crackers, cookies and pastries.
Durum is used for Macaroni, noodles and other pastas.
Flour Milling
Now that we have an understanding of the different types of wheat available, we'll start our discussion on flour. The place to begin is at the mill where the flour is produced. The goal of the milling process is to separate as fully as possible the endosperm from the bran and the germ portion of the wheat kernel. The endosperm is then further reduced into a fine powder that we call flour. The amount of flour obtained from the wheat is known as the extraction. The actual proportion of endosperm to the total wheat kernel is about 83%, but true extraction rates run between 73 and 75%. The balance of the material from the wheat kernel, called mill feed, is sold off to the feed industry.
The Milling Process
Before the milling process begins, the wheat is cleaned and then tempered. Weed seeds, dirt and other foreign materials are removed by the brain cleaning equipment. In the tempering process, the moisture content of the wheat is increased to toughen the bran coat, assisting in the separation of the endosperm. The increased moisture also mellows the endosperm allowing for more efficient reduction into flour. In the mill, the wheat is sent through a system of corrugated steel grinding rolls and sifters. This process of grinding and sifting is repeated until all of the endosperm is removed and only the bran remains. The particles of endosperm are graded through the sifting process, according to size, and are sent to the appropriate part of the system for further reduction.
The reduction system consists of smooth steel rollers and sifters that reduce the endosperm particles into finished flour. Throughout this process the miller has the ability to collect or divert specific flour streams, which differ analytically, in order to produce specific finished flour.
Flour Analysis - Ash, an index of flour extraction
Ash is a measure of the mineral content of flour. The mineral content of the wheat kernel is concentrated in the bran layer. The objective of the miller is to separate the endosperm from the bran as completely as possible. Ash is a measure of the degree of endosperm separation from the bran during milling. The closer the miller gets to the bran layer, the higher the ash level becomes. Higher extraction will result in higher ash levels.
Protein - the framework of bread
Wheat flour is unique because it in the only cereal grain that possesses gluten-forming proteins. Gluten and protein are closely related, but not synonymous. When combined with water under mixing stress, the proteins in the flour will form what is called gluten. This gluten structure is responsible for providing extensibility, elasticity and gas-retaining properties to yeast-leavened baked goods. The quantity of the gluten is proportionate to the amount of protein in the flour. The amount of gluten will increase as the protein content increases.
Protein quality vs. quantity
To buy flour purely by a protein quantity will not necessarily guarantee baking performance. Protein quality is a key component and can be affected by many agronomic factors such as the amount of rainfall, fertilizer usage, temperature stress, etc. A quality miller is going to balance protein quantity with the appropriate quality testing to prepare the best flours available for specific baking needs.
Measuring Quality
Quality of flour is defined by its ability to consistently perform in the production of a finished baked good. The ultimate quality test is completed when the baker uses the flour. Bake test are completed based on the application that best suits the particular flour. Protein quality can be measured indirectly with the dough-testing devices such as the Farinograph. The Farinograph measures the resistance of a flour and water dough to mechanical mixing. This resistance is recorded as a curve on a graph. The Farinograph curve provides the miller with the useful information regarding the dough strength, mixing tolerance, and absorption (water holding) characteristics of a flour.
Flour Treatments - Bleaching makes the flour whiter
The term "bleaching" is a traditional baking industry term that describes the process of whitening.
Technically speaking, the carotenoid (yellow) pigments in the flour are oxidized to produce white flour. Oxidization will occur naturally, over time, with the exposure of flour to air. Historically, millers would age flour for several weeks to achieve white flour. This natural oxidation, however, was an irregular process requiring considerable time and space. Today, the bleaching process is accomplished by the use of chemical bleaching agents. Flours treated with these bleaching agents must be labeled as bleached flour.
Maturing - Strengthening of the flour
For hard wheat flour, the term maturing implies the strengthening of dough-forming properties, thus improving gas retention of the gluten. Common maturing agents include potassium bromate (used mainly in the midwest and the east) and ascorbic acid (used mainly in the west). Breads treated with these agents will generally exhibit increased loaf volume, finer grain and improved external characteristics.
Malting - addition of malted barley flour
Malted barley flour is added to hard wheat flours to assist yeast fermentation. During the dough-forming stage, malted barley flour provides specific enzyme activity that converts the starches in the wheat flour into simple sugars. These sugars are then available as a food source for the yeast to maintain proper fermentation activity. Malted barley flour also aids in proper crust browning.
Enrichment - addition of nutrients to the flour
Enriching replaces the vitamins and minerals lost during the milling process. The standard flour enrichment includes iron, the B vitamins: thiamin, riboflavin and niacin, and folic acid. The enrichment of flour has no effect on the baking performance or caloric value of flour.
What flour to use--Milling Flour
What flour to use
Noted below are some of the general flour categories known to the baking industry. The terms used are not regulated by any federal standard, therefore they may vary from miller to miller. The brands listed are some of the most popular General Mills Bakery Flours.
Cake Flour
Finest milled, lowest extraction flour from soft red winter or soft white winter wheat. This enriched and bleached flour is used in producing fine high-ratio, chiffon and angel food cakes, as well as assorted cookies. (Softasilk)
Pastry Flour
Fine milled, low extraction flour from soft red winter or soft white winter wheat for use in biscuits, pie crust, cookies, and brownies, pound and sheet cakes. This flour is available either bleached or unbleached. East (Helmet, Golden Shield, Cameo,) West (Sperry, Cake & Pastry, Sureflake, Cameo).All trademarks of General Mills.
All Purpose Flour
Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick crust pizza, and specialty baked goods. East (King Wheat) West (Sperry Blossoms). All trademarks of General Mills.
Winter Patent Flour
Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick pizza crust, and specialty baked goods. East (King Wheat) West (Sperry Blossoms) All trademarks of General Mills.
Spring Patent Flour
Flour milled from a select blend of primarily hard spring wheat. Used to produce variety breads, pizza crusts, sweet goods, hard and soft rolls. (Gold Medal Superlative, Gold Medal Full Strength) All trademarks of General Mills.
High Gluten Flour
High protein flour milled from select blends of hard spring wheat. Performs well in bagels, thin crust pizza, hard rolls, hearth breads. East (All Trumps) West (King Kaiser) All trademarks of General Mills.
Specialty Flours
Besides the basic flour types listed above, millers will offer a variety of specialty flours, too. Specialty flours often refer to the whole wheat, the rye, semolina and durum, and instantized flours. Whole Wheat Flour is simply the entire kernel milled to a specific granulation and packed. Gold Medal Whole Wheat Wheatalaxa. All trademarks of General Mills.
Rye Flour is milled from 100% whole rye. The products are also available in various granulation specifications.Gold Medal Cream of Rye, Gold Medal 000 Rye All trademarks of General Mills.
Semolina and Durum Flour are both products of durum wheat. Semolina is the coarsely milled endosperm of durum wheat and is primarily used for long goods pasta such as linguine and spaghetti. Durum flour is the fine, reduced flour milled from durum wheat and is generally used in short goods pasta such as elbow macaroni and shells. Gold Medal Semlina No. !, Sperry Extra Fancy Durum Patent Flour. All trademarks of General Mills.
Instantized Flour is quick-mixing flour produced using a special agglomeration process. This flour mixes very quickly into liquids and produces lump-free batters and gravies. Gold Medal Wondra. All trademarks of General Mills.
Noted below are some of the general flour categories known to the baking industry. The terms used are not regulated by any federal standard, therefore they may vary from miller to miller. The brands listed are some of the most popular General Mills Bakery Flours.
Cake Flour
Finest milled, lowest extraction flour from soft red winter or soft white winter wheat. This enriched and bleached flour is used in producing fine high-ratio, chiffon and angel food cakes, as well as assorted cookies. (Softasilk)
Pastry Flour
Fine milled, low extraction flour from soft red winter or soft white winter wheat for use in biscuits, pie crust, cookies, and brownies, pound and sheet cakes. This flour is available either bleached or unbleached. East (Helmet, Golden Shield, Cameo,) West (Sperry, Cake & Pastry, Sureflake, Cameo).All trademarks of General Mills.
All Purpose Flour
Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick crust pizza, and specialty baked goods. East (King Wheat) West (Sperry Blossoms). All trademarks of General Mills.
Winter Patent Flour
Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick pizza crust, and specialty baked goods. East (King Wheat) West (Sperry Blossoms) All trademarks of General Mills.
Spring Patent Flour
Flour milled from a select blend of primarily hard spring wheat. Used to produce variety breads, pizza crusts, sweet goods, hard and soft rolls. (Gold Medal Superlative, Gold Medal Full Strength) All trademarks of General Mills.
High Gluten Flour
High protein flour milled from select blends of hard spring wheat. Performs well in bagels, thin crust pizza, hard rolls, hearth breads. East (All Trumps) West (King Kaiser) All trademarks of General Mills.
Specialty Flours
Besides the basic flour types listed above, millers will offer a variety of specialty flours, too. Specialty flours often refer to the whole wheat, the rye, semolina and durum, and instantized flours. Whole Wheat Flour is simply the entire kernel milled to a specific granulation and packed. Gold Medal Whole Wheat Wheatalaxa. All trademarks of General Mills.
Rye Flour is milled from 100% whole rye. The products are also available in various granulation specifications.Gold Medal Cream of Rye, Gold Medal 000 Rye All trademarks of General Mills.
Semolina and Durum Flour are both products of durum wheat. Semolina is the coarsely milled endosperm of durum wheat and is primarily used for long goods pasta such as linguine and spaghetti. Durum flour is the fine, reduced flour milled from durum wheat and is generally used in short goods pasta such as elbow macaroni and shells. Gold Medal Semlina No. !, Sperry Extra Fancy Durum Patent Flour. All trademarks of General Mills.
Instantized Flour is quick-mixing flour produced using a special agglomeration process. This flour mixes very quickly into liquids and produces lump-free batters and gravies. Gold Medal Wondra. All trademarks of General Mills.
Saturday, April 9, 2011
sweet pizza sauce--
Prep time 5 minutes
Total time 30 minutes
Ingredients:
pizza saucings
2 tablespoons olive oil
1 (28 ounce) can tomato puree
1 teaspoon dried onions, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1/2 tablespoon minced carrot
1 1/2 tablespoons honey
2 tablespoons brown sugar
fresh ground pepper, to taste
Directions:
1 In a large pot, heat oil over medium heat.
2 Add the Tomato Puree; watch out for splatterage!
3 Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.
4 Tips:.
5 Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.
6 Don't use too much pepper.
7 You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.
8 Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.
9 If you want the sauce even sweeter, just add more Honey next time.
Total time 30 minutes
Ingredients:
pizza saucings
2 tablespoons olive oil
1 (28 ounce) can tomato puree
1 teaspoon dried onions, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1/2 tablespoon minced carrot
1 1/2 tablespoons honey
2 tablespoons brown sugar
fresh ground pepper, to taste
Directions:
1 In a large pot, heat oil over medium heat.
2 Add the Tomato Puree; watch out for splatterage!
3 Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.
4 Tips:.
5 Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.
6 Don't use too much pepper.
7 You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.
8 Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.
9 If you want the sauce even sweeter, just add more Honey next time.
Wednesday, April 6, 2011
Heidi Stirlings Delicious Punch
2 liter Gingerale
3/4 cup powdered country time lemonade
1 bag frozen raspberries
4 cups ice
Mix it up, and enjoy!
3/4 cup powdered country time lemonade
1 bag frozen raspberries
4 cups ice
Mix it up, and enjoy!
Tuesday, April 5, 2011
wheat bread from internet
Honey Wheat Sandwich Bread – 100% Whole Grain
Posted in 100% Whole Grains, American, Bread
« Pumpkin Pavé – Spiced Pumpkin Filling on StreuselSuji Halwa – Indian Semolina and Raisin Pudding »
This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.
Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods.
recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog
Honey Wheat Sandwich Bread – 100% Whole Grain
makes one 8 1/2 x 4 1/2-inch pan loaf
For the Biga (Pre-fermented Dough):
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
instant yeast 1/4 tsp
water, at room temperature 3/4 cup 6 170Biga (Pre-fermented Dough) Instructions:
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
kosher salt 1 tsp .14 4
whole milk 3/4 cup + 2 tbsp 7 198Soaker Instructions:
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams
all of the biga, cut into small pieces
all of the soaker, cut into small pieces
whole wheat flour 7 tbsp 2 57
kosher salt 1/2 tbsp .18 5
instant yeast 2 1/4 tsp .25 7
honey 2 1/4 tbsp 1.5 43
unsalted butter, melted 1 tbsp .5 14Final Dough Instructions:
Mix Mix all of the ingredients until evenly incorporated
Knead 8 to 10 minutes
Rest 5 minutes
Knead 1 minute to further strengthen the gluten
Bulk Ferment 45 to 60 minutes at room temperature in a lightly
oiled bowl, or until 1 1/2 times its size
Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan
Preheat Oven 425ºF/218ºC
Final Proof 45 to 60 minutes at room temperature, or until
1 1/2 times its size
Proofed whole grain honey wheat sandwich dough.
Bake Lower the temperature immediately to 350ºF/177ºC.
Bake for 20 minutes. Rotate the loaf if necessary
and bake for another 20 to 30 minutes, until the
loaf registers 195ºF/91ºC in the center.
Cool At least 1 hour
Whole grain honey wheat sandwich bread crust.
Posted in 100% Whole Grains, American, Bread
« Pumpkin Pavé – Spiced Pumpkin Filling on StreuselSuji Halwa – Indian Semolina and Raisin Pudding »
This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.
Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods.
recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog
Honey Wheat Sandwich Bread – 100% Whole Grain
makes one 8 1/2 x 4 1/2-inch pan loaf
For the Biga (Pre-fermented Dough):
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
instant yeast 1/4 tsp
water, at room temperature 3/4 cup 6 170Biga (Pre-fermented Dough) Instructions:
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
kosher salt 1 tsp .14 4
whole milk 3/4 cup + 2 tbsp 7 198Soaker Instructions:
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams
all of the biga, cut into small pieces
all of the soaker, cut into small pieces
whole wheat flour 7 tbsp 2 57
kosher salt 1/2 tbsp .18 5
instant yeast 2 1/4 tsp .25 7
honey 2 1/4 tbsp 1.5 43
unsalted butter, melted 1 tbsp .5 14Final Dough Instructions:
Mix Mix all of the ingredients until evenly incorporated
Knead 8 to 10 minutes
Rest 5 minutes
Knead 1 minute to further strengthen the gluten
Bulk Ferment 45 to 60 minutes at room temperature in a lightly
oiled bowl, or until 1 1/2 times its size
Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan
Preheat Oven 425ºF/218ºC
Final Proof 45 to 60 minutes at room temperature, or until
1 1/2 times its size
Proofed whole grain honey wheat sandwich dough.
Bake Lower the temperature immediately to 350ºF/177ºC.
Bake for 20 minutes. Rotate the loaf if necessary
and bake for another 20 to 30 minutes, until the
loaf registers 195ºF/91ºC in the center.
Cool At least 1 hour
Whole grain honey wheat sandwich bread crust.
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