any food cooking questions?

[jasemateau]

for those of you i dont know, if you have any questions regarding cooking (desserts,sweets,pastries,bread,chocolates) feel free to post them up, i'll answer as many i can.

i belive my knowledge is preatty sound so if you have any q's there's a good chance i can answer them.

seen as i cant add much to the forum recently (cacti is dormant dam it) this is a small way i can contribute.

[smogs]

i got one.. where the hell do u get decent flour from in small amounts.

pisses me off that in aus there are 2 types of flour. plaina nd self raising.

where can i get a low protiene flour ie cake flour

and likewise a good pizza one

I have seen 00 flour around b4 but thats its. For more info on the flour types my bro has them listed on my website

http://smogler.com/article.php?story=20050527001138518

p.s. i revamped my entire site and its looking good now! go check it out

[jasemateau]

these flours are the princpal flours in cooking, most french and italian breads are a mix of plain flour and bread flour, for a good pizza dough you can simply use plain flour (the traditional pizza base being thin)

if you want the massive cake like base you get a dolmios use bread flour.

plain flour from memory is %7-%9 protien.

bread flour is %13 protien (gluten groups)

pizza dough i used about 8 years ago is.

1000gms plain flour

550gms water

80gms olive oil

1 whole egg

1 egg yolk

30gms dry yeast.

25-40gms salt

it may require a little bit more water but only 30-50gms

this recipe does need a bulk proof, this means you let it rise to 2/3 its size and knock it down flat, put your topping on let it rise for 20 mins and bake at 200c for 10-12 minutes

[ 06. June 2005, 10:10: Message edited by: jasemateau ]

[jasemateau]

fuck smogs didn't know there was so many names for flour.

let me break these down for you.

All purpose flour = plain flour

Self-raising flour = has 20 parts per million of baking powder.

Bread flour = %13 protien

Pasta flour = also known as duram flour wich is a variety of wheat that is clamied to have the highest %age of protien something like %15-18 protien.

Bulger flour = never heard of it is it beasan flour?

Cake flour = think its 7% protien

clear flour = never heard of it. could be just sifted flour chefs sometimes call sifted flour clear flour

Duram flour = variety of wheat

Farina = italian for flour, (used for pizzas)

Graham flour = never heard of this either but could very well be a brand name of the world conquering graham crackers. which would be a biscuit flour,%5 protien

Pastry flour = not even in commercial kitchens you find it, its rarely used.

stupid arguement your in there mate.

(website)

i thnk what you will find in america ALOT of bull shit products are just called all sorts of crap making consumers think the recipes wont work unless you use CERTAIN brands of flour.

where as in australia we are fortunate not to have as many scum bags stealing money from deception.

[occidentalis]

jasemateau:

Bulger flour      = never heard of it is it beasan flour?

It's actually bulgar or even burgal. Burgal is like cracked wheat. But it's only a particular part of the wheat kernel, not sure which part. So perhaps bulgar flour is made of that part of the grain?

Besan flour is chick pea flour.

Guys, please don't forget that most important of all flours: Brown Rice Flour.

[ 06. June 2005, 09:46: Message edited by: creach ]

[jasemateau]

Bulger flour = bingo another name for wholemeal flour creach?

wholemeal flour is typicaly %14 husk, remaining %ages gluten and endosperm.

i should have mentioned besan flour being chick pea flour.

its been 14 years since i was at school for this subject .

i can only remember 4 parts to a wheat kernal.

1)husk

2)endosperm (starch)

3)germ

4)protiens (gliadin,globulin,glutenin)

[ 06. June 2005, 10:09: Message edited by: jasemateau ]

[Rev]

lol

i have a question

i want to make pasta/noodles

can you supply a recipe using a durum flour

and if possible id like to make from or at least incorporate millet or buckwheat into the noodles

i read they make millet and buckwheat (soba?) noodle in japan but i first saw it on a doco on the himalayas

edit

dont worry bout soba

got it

http://www.japan-guide.com/e/e2341.html

still like to know what i can do with millet though

millet bread?

[ 06. June 2005, 10:16: Message edited by: Rev ]

[Rev]

while on th issue of millets

im looking for seed of the finger millet (Eleusine coracana)

can anyone help me?

[jasemateau]

ha sorry brother rev i have only made pasta once.

i remember it was only strong flour,eggs,salt,and tiny bit of water i remember it being VERY firm dough.

i'm a sweetie not a salt dick em....ehm.

but going from these items eggs being the only form of base liquid, if you had 500gms of flour it could be around 200-280gms of egg.

if you were to replace some of the flour with another forms of flour with lower protien levels, this will lead to breakage and poor eating quality for thin noodles, however you can overcome this buy changing the size makthem simply thinker.

if you choose to use buckwheat as mentioned in your post or other lower protien flours, the reason you may need to make them thicker is because if you have less protien in the base dough you need a greater volume to provide the minimum protien required.

protien in the pastry world is like our scaffolding, or pillars for construction.

as for celiacs this protien is repalce with another one

[jasemateau]

you may be able to make a turkish bread with millet.

500gms millet schmere

240gms water

10-15gms salt

5gms oil

15gms yeast

1 egg white

turkish bread it made in reverse to common bread

you start with the water egg white and yeast and with a whisk at first you add the flour in increments mixed throughly in each addition

once all the flour is in you will have a very soft dough mix the oil in by hand or mixer.

you will need to knock this dough down also.

just poke your fingers in it like the turks do

[Rev]

thanks!

sorry to be obscure

[coin]

you forgot nigella seeds mmmm

[2b]

Lately I've been doing some thing radical and actually using my pressure cooker to cook food , it does an excellent roast beef (Med) in 22mins and yesterday i did an Ox-tail dish that wash brilliant.The trouble is that recipes for the pressure cooker are hard to come by since they went out of vouge. So jasemateau

, can you post your favorite pressure cooker recipe ? Or at least links to some ?

thanks ,

2b

[Rev]

PC roasts are good eh?

a chook in 13 minutes plus browning time on the oven and so succulent and yet cooked down and even through the bone - no pink suprises

[jasemateau]

sorry guys dont know anything about pressure cooking

[spaced]

I think the usual recommendation is to reduce cooking time by about 2/3. It's tricky though because you can't actually see whats going on in there. Just the other day I turned two cups of lima beans into liquid within about 20mins. Before I realised what had happened I'd poured half the mix through the strainer and down the sink thinking all the while "now where's me beans gone?"

I would be interested if anyone knows - is there any way of determining whether your old pressure cooker is steel or aluminium? The one I have has no markings on it.

 

jasemateau:

this recipe does need a bulk proof, this means you let it rise to 2/3 its size and knock it down flat, put your topping on let it rise for 20 mins and bake at 200c for 10-12 minutes

If you can plan ahead when making pizza, mix all ingredients up in the morning and leave in the fridge. This allows the gluten strands to "ripen" so the dough becomes more elastic and easier to work into a thin base; allowing you to throw it in the air, and perform all those impressive pizza making manoeuvers.

[coin]

or using fresh yeast, look up the sponge technique for excellent flavour

[smogs]

also it makes a superior dough... slower risen dough tastes much better..

to check if its steel put a magnet on it.. steel is magnetic but aluminium isnt. also it should weigh more.

for pc cooking times... mine came with a big manual and list of cooking times for a huge range of stuff but i chucked it out after i overcooked my silverside.

im interested in doing pressure deep frying but it sounds freaking dangerous (high pressure super heated oil!). Thats the method they use to cook kfc tho.

jase -> my bro wrote that bit on flour....

im just after a cake flour (light flower) which i have never seen. Im curious as to how much better it can make my already perfect, pancakes and cookies.

pasta is very easy to make... but a pain in the arse to get it then enough with a rolling pin... its hard work!

[Rev]

while on recipes.

any chance of a pdf of that pulse book you had once spaced?

i remember you made those mung bean burgers.

while the public bbq hotplate didnt quite do them justice i could def see the potential there

or if not then maybe just the full name of the book?

[2b]

quote:

---

im interested in doing pressure deep frying but it sounds freaking dangerous

---

Far out that sounds like great fun :D I bet the pressure cooker would do a mean Turkey , no chance of it drying out Mmmmmmmmm......Lamb shanks should also come up a treat in the P/C , any one got a good recipe for shanks ?

[Legba]

chef2chef

webchef

copycat

...or just google the word "recipe" and the ingredients or cooking impliment. should do the trick.

[2b]

Thanks Bacchant , got this of chef2chef:

 

quote:

---

Title: Indonesian Chicken Stew (Pressure Cooker Recipe)

 

Yield: 1 Servings

 

Ingredients

 

1 tb vegetable oil

 

1 1/2 c sliced mushrooms

 

1 c chopped green pepper

 

1/4 c sliced green onion

 

1 sm jalapeno; seeded, deveined,

 

-finely

 

1 lg clove garlic; minced

 

1 ts minced fresh ginger

 

1 tb sesame or vegetable oil

 

1 lb boneless skinless chicken;

 

-cut into 3/4 inch pieces

 

1/2 c sliced water chestnuts

 

2 tb light soy sauce

 

1 tb lime juice; (up to 2)

 

1 1/2 c chicken stock or broth

 

1 c canned unsweetened coconut

 

-milk

 

1 cayenne pepper

 

1 cilantro; minced

 

1 hot cooked rice

 

Instructions

 

Heat oil in 4- or 6-quart pressure cooker. Saute mushrooms, green pepper,

 

green onion, jalapeno, garlic, and ginger until green pepper is tender.

 

Remove vegetable mixture and reserve. Heat sesame oil in pressure cooker.

 

Saute chicken until no longer pink in the center, 2 to 3 minutes. Stir in

 

water chestnuts, soy sauce, and lime juice. Stir in reserved vegetable

 

mixture and chicken stock. Close cover securely. Bring up to 15 pounds

 

pressure. Cook 5 minutes at this pressure. Cool cooker at once by running

 

cool water over top and sides. Stir in coconut milk. Cook over medium heat

 

until hot. Season to taste with cayenne. Sprinkle with cilantro. Serve with

 

rice. -The Official Presto Pressure Cooker Cookbook

 

---

Gotta love this one:

 

quote:

---

Title: Squirrel Barbecue In Pressure Cooker

 

Yield: 4 Servings

 

Ingredients

 

4 Squirrels; cut in half

 

1 ts Dry mustard

 

1 ts Chili powder

 

1/2 c Water

 

1/4 c Catsup

 

3 tb Chopped onion

 

2 tb Light molasses

 

2 tb Lemon juice

 

1/4 ts Oregano

 

1/2 ts Salt

 

Instructions

 

Combine dry mustard and chili powder and sprinkle over squirrel pieces.

 

Place squirrel halves in pressure cooker. Combine remaining ingredients

 

and pour over squirrels. Close cover securely and cook under 15 pounds

 

pressure for 20 minutes. Cool cooker at once. Thicken liquid in cooker

 

and serve over squirrels.

 

Allow 1 squirrel per person

 

---

[coin]

for those without a PC..

anyone into charcoal cooking??

there's a good recipe for muskrat on a plank

[jasemateau]

SMOGS>

here in oz in commercial kitchens almost never use cake flour i mean i hav'nt seen ot for years.

as for your pancakes you would'nt even notice the difference with cake flour,

as oppose to your trusty plain flour or self raising flour.

you can always blitz your eggs, (blend with some of the sugar for your base recipe, until its got some air in it) and fold it in to your flour, this will give a lighter eating texture, this can replace i small amout of baking powder.

baking powder always has a after taste you know what i mean......... yuk.

[spaced]

Rev:

while on recipes.

any chance of a pdf of that pulse book you had once spaced?

i remember you made those mung bean burgers.

while the public bbq hotplate didnt quite do them justice i could def see the potential there

or if not then maybe just the full name of the book?

   

The book is Passion for Pulses by Nancy Longnecker (UWA press). I borrowed it from the local library. I also saw them selling at Angus & Robertson for about $30 but I thought hmmm, nah. I remembered all the good recipes anyway. Speaking of bean books though, I haven't seen any good ones put out in a while. One of my favourites would have to be "the bean book" by Rose Elliot which I acquired at a second hand book store.

But himalayan mung bean fritters - very simple to make. Essentially you just need to soak about a cup of dried mung beans for 12-24 hrs, remove those that haven't swollen, add a bit of flavour, grind in a blender (a hand blender works fine if you add a bit more water to the mix and use a tall columnar vessel - or you'll have beans flying everywhere!) and then fry in an oiled pan at a moderate temperature. For flavouring the book recommended, I think a tablespoon of soy sauce and a teaspoon of cumin powder, although you can be adventurous. I like to add cashew nuts, pepper, chilli, garlic to give you a few ideas. I tried this one with adzuki beans but I believe I'll have to repeat this experiment with a more cautious dose the next time - it tasted very nice though.

Jasemateau, I tried your pizza recipe but found the dough just sat there doing nothing so I worked a teaspoon of sugar into the mix.

Smogs, I was looking everywhere thinking where can I find a magnet - then I had a look on the fridge and they were everywhere. Sadly I think my PC must be aluminium - between that and my Trangia I probably absorb a fair bit of aluminium. Now what was I talking about again?