j

jensunnyside's Profile

Title Last Reply

Baking bread with kamut flour ??

Hm, it may have been partly a gluten problem...I probably should have kneaded the dough a touch longer to develop it more, but then again, I only used 13% kamut flour compared to 71% bread flour (and 16% cracked wheat.)

I did make a new loaf today, but didn't use the kamut. I couldn't bare another failure. Today's loaf looks perfect : ) Can't wait for it to cool to taste it.

Jun 08, 2010
jensunnyside in Home Cooking

Baking bread with kamut flour ??

*Bump*

I think I know what may have happened- the kamut seems to react with the yeast very quickly, so I think the dough may have over risen and collapsed. Not 100% sure though.

I'm about to bake a new loaf today. I'm skipping the second rise and going to keep a much closer eye on the rise in general.

If anyone has used kamut, I would love to know your experiences and insights!

Jun 08, 2010
jensunnyside in Home Cooking

Baking bread with kamut flour ??

Hello Chowhounds

I've recently started to bake bread using the Bread Bible (Rose Levy Beranbaum) as my guide. I've had really good success with the cracked wheat loaf until recently when I switched from using wholemeal wheat flour to kamut flour. My dough would rise well for the first rise, but then stall out for the second and third rise and I wind up with a rather dense loaf.

Since I'm new to this whole bread making thing, I'm not sure how to adjust the recipe to work better with the kamut flour. Is the kamut flour destined to give me a dense loaf? Do I need to add a touch more water? Any advice would be appreciated!

TIA

Jun 05, 2010
jensunnyside in Home Cooking

Your Best Ice Cream Recipes

Hmm, it's been awhile since I've had eggnog, but my memory tells me rich, not eggy : ) Mmm, eggnog ice cream sounds good, even if it is April LOL!

It's not that I don't like the custard base for ice cream, it's more that I want a creamier flavor, kwim? I want to taste creamy vanilla, instead of custardy vanilla.

Apr 14, 2010
jensunnyside in Home Cooking

Your Best Ice Cream Recipes

I find that the eggy flavor is most obvious in the more delicate flavors like vanilla. Using the custard base for chocolate ice cream is wonderful. I have making vanilla ice cream without eggs and cornstarch on my to-do list. Don't have a recipe yet...

I'm wondering if I have cooked the custard at too high a temp as jsaimd suggests...could be possible since I don't have a thermometer.

Apr 13, 2010
jensunnyside in Home Cooking

Your Best Ice Cream Recipes

I was just thinking I needed a no-egg ice cream base since I sometimes find the custard base to taste too much of egg. So, I just tried out this recipe.

I made vanilla ice cream using vanilla extract and the remnants of whole milk, 2% milk and just a bit of single cream I had in the fridge. I think next time I will use half whole milk and half whipping cream to make it richer and creamer. I don't think the vanilla extract helped much.

Even though I didn't give this recipe much of a chance with my misfit patchwork of ingredients LOL, I will definitely give it another go. I think I'll do a mint chocolate chip ice cream with this base next...

Mar 25, 2010
jensunnyside in Home Cooking

Your Best Ice Cream Recipes

I'm going to be following your thread as I love ice cream recipes : D

So far, my favorite that I've done is a very basic dark chocolate ice cream. Use high quality dark chocolate and you will be in heaven:

4 egg yolks
6 tbsp caster sugar
1 tsp cornstarch
1 1/4 c milk
7oz dark chocolate
1 1/4 c whipping cream

whisk the egg yolks, sugar and cornstarch. bring the milk just to a boil. slowly add the milk to to the egg yolks stirring the entire time. put the mixture back in the pan and heat gently to make your custard. once your custard thickens, take the pan off the heat and add the chocolate stirring until it all melts. cool and then chill. whip the cream and then mix with the chocolate custard. pour in to your ice cream machine and there you go. super easy and super yummy.

Mar 21, 2010
jensunnyside in Home Cooking

Help! Making pie crust substitituting suet for shortening???

Thanks everyone! I did a 50/50 mix of butter and suet. Unfortunately, the pie crust was a failure : ( Not because of the mix of butter and suet, but because I'm clueless when it comes to pastry LOL! I have now decided that this is a challenge I need to take on and I will perfect the pie crust if it kills me. Just not today. Today hubbie has gone to the store to buy pie crust...

Nov 28, 2009
jensunnyside in Home Cooking

Help! Making pie crust substitituting suet for shortening???

Hello,

I'm trying to figure out if the substitution of suet is 1:1 with shortening in a pie crust recipe. I have my recipe (it's the one my mom always used when she didn't buy the crust pre-made LOL!) but it calls for shortening- I'm in the UK and only have suet available. For some reason I'm not convinced that it is a 1:1 substitution. Does anyone know for sure?

I feel like I'm in the eleventh hour here since I'll be making my pies tomorrow AM...ack!

Nov 27, 2009
jensunnyside in Home Cooking

What was the worst food you HAD to eat as a kid?

My mom never made us eat anything we didn't like. One year my sister and I spent christmas at my dad's with the grandparents and my grandmother made the worse veggie soup. I ate everything but the gross canned green beans. My grandparents forced me to sit there and eat the green beans and my dad didn't have the balls to step in and tell them I didn't have to. I was bitter about that for years. It ruined my relationship with my grandparents for me. My children will never have to eat anything they don't want to.

Nov 09, 2009
jensunnyside in General Topics

Where did I go wrong with my black beans???

Thanks for all the tips. I didn't know that salt would slow the process. In the future I will definitely cook the beans until fully tender and then start the soup. I guess I was thinking I wanted the beans and other ingredients to mesh while cooking...The beans also could have been old. I think I've had them for almost a year and who knows how old they were before I bought them.

Sep 10, 2009
jensunnyside in Home Cooking

Where did I go wrong with my black beans???

Hi,
I'm near here and I'm hoping someone can tell help me. A couple of days ago I decided to make a black bean soup but I only had a bag of dried black beans in the pantry. No problem. I soaked them overnight per the instructions and from there it went a bit wrong.

I wasn't sure how long to cook them for since the recipe I was working from called for canned black beans, and the bag wasn't much help- it said to cook until tender. Thanks. So, I brought them to a boil and them simmered them for about 30mins. After that I figured I would follow the recipe- I sauteed the onion, garlic, chili, etc, added the black beans (drained of original cooking water), pumpkin puree and 3 cups veggie broth. I brought this to a boil and then simmered for 2 1/2 hours covered, even adding a bit more liquid at one point, but the beans were still not tender! We ended up ordering take out last night and I put the soup in the fridge to finish cooking it today.

It's been simmering for 3-4 hours today (I had to add more veggie broth) and finally the beans are getting tender. Where did I go so wrong? Does it really take this long for black beans to cook? Was the problem the thicker broth (from the pumpkin puree) they were cooking in? The soup is very tasty, and I'm sure I have the longer cook time to thank for that, but 6+ hours to get tender beans is crazy, right?

TIA
Jen

Sep 10, 2009
jensunnyside in Home Cooking