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Jan
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comment Info about spelt
I don't think spelt contains as much gluten as traditional wheat, but I'm not an expert on this, or at least I have limited knowledge of flour products.
Jan
22
comment Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
I'd be interested to know how this turns out and what if anything you might change the next time you cook it. Do follow up on this.
Jan
22
comment Kneading and rolling fondant icing without air bubbles
@Divi No problem. I'm glad you found the solution to your air bubbles!
Jan
22
comment Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
+1 I like the idea of using some of the drained fat to incorporate into a thickening roux. What colour would you generally cook the roux to for this purpose? And what ratio of fat/to flour would you use?
Jan
22
answered Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
Jan
16
comment How to add a salty/bacon flavor and texture to vegan collard greens?
Have you tried smoked salt?
Jan
15
comment What is the modern alternative to sieving soup recipes?
@rumtscho That explanation is really helpful, thank you.
Jan
15
comment What is the modern alternative to sieving soup recipes?
@citizen And the difference between using a food mill/moulli and a blender and fine metal sieve...is?
Jan
15
revised What is the modern alternative to sieving soup recipes?
added 95 characters in body
Jan
15
comment What is the modern alternative to sieving soup recipes?
A mouli is basically a hand held food mincer. If you have an electric blender it's far better and far less work than a mouli! Remember, Ms David's book was written some time ago (I have a copy) and some of the terms it uses is out of date.