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Oct
18
comment Why do crisp bread rolls have more water than soft bread rolls?
If you're looking for Wonderbread you should have your baking license revoked.
Oct
12
answered What is the correct onion to tomato ratio for North Indian masala sauce?
Oct
12
comment Would honey and molasses be liquids or sugars in a bread formula?
To be clear- I agree with everything else in this answer.
Oct
12
comment Would honey and molasses be liquids or sugars in a bread formula?
en.wikipedia.org/wiki/Honey epicurious.com/articlesguides/howtocook/primers/…
Oct
12
comment Would honey and molasses be liquids or sugars in a bread formula?
Honey is a good 17% water. It is very hygroscopic so it will help moisturize otherwise dry bread by pulling moisture from the air. Because of these things it can't always be substituted for sugar without adjusting the water in the recipe.
Oct
11
answered Cooking stove vs cooking on open camp fire
Oct
10
comment marinated vegetables on food dehydrators?
I don't have an answer because I didn't marinate them but sweet corn (we use frozen) is delicious when dried. If we let them our kids would eat it all in one sitting as a snack.
Oct
10
comment Whole wheat bread recipe not turning out
This sounds similar to the process that I use- especially when experimenting. Let us know how it turns out.
Oct
10
comment Whole wheat bread recipe not turning out
Many recipes call for soaking or using cooked grains. Not only will it soften them but it will keep them from throwing off your water ratio.
Oct
10
comment Whole wheat bread recipe not turning out
The obvious thing is that 4-5 cups of flour is a huge variation! When you start weighing it you should be able to narrow that down a lot. My recipe has the same ratio of gluten to flour to water as yours (counting the water for the yeast.) The other whole grains that you add may change things a bit though. They will soak up water if they sit too long and they will damage the gluten if they are sharp.
Oct
10
answered Whole wheat bread recipe not turning out
Oct
3
comment How do you dry herbs?
AB's contraption works but is kind of gimmicky because 1- you will have problems if the air is too humid 2- You can't clean the filters well. Filters aren't that cheap. I also use a dehydrator. My grandma just dried such things in her oven on the lowest setting.
Sep
30
comment Possible to over-knead dough?
Very good @rfusca. I forgot about the window pane test.
Sep
30
comment Does resting the dough for a long time reduce the need to knead the bread?
This answer is not correct. The creation of heat by kneading is almost entirely incidental. The primary purpose of kneading is to develop gluten faster than it would by just sitting. In my breads the dough cools significantly during kneading. Even in the wikipedia article linked the heat is an undesirable side effect that must be removed. The Chorleywood Process uses solid fat and whips air into the dough. Basically a flour meringue. Extra yeast has to be added to increase the rising speed. All this is done to compensate for low protein flours where normal kneading won't work.
Sep
30
answered Possible to over-knead dough?
Sep
29
comment How do I cut an oreo?
The moist half would certainly not be wasted! What we need here is a high pressure milk cookie cutter. A sharp blade of pressurized milk to slice through any cookie- oreo or chocolate chip! I'll get right on that.
Sep
29
comment How do I cut an oreo?
Nibble away half of the cookies leaving the other half. A dremel with a grinding wheel.
Sep
27
comment Preserving dehydrated fruits and vegs
That's interesting. They do have a lot of sugar in them and they're a lot cheaper than meat sources. I don't have a beagle but I'll have to see if my dog likes them.
Sep
27
comment What can I use a tempered glass pot for?
That's a really good idea @rumtscho. Now I want to see if I can find one at a thrift store.
Sep
27
comment Can you freeze jalapenos?
Anything that I freeze I lay in a single layer on a pan and freeze in the chest freezer before bagging. They sustain far less damage this way and also don't freeze together into a solid mass. @CosCallis- This is essentially what AB is doing. Freezing faster is always better as ice crystals will stay smaller.