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Fresh pasta dough advice please

It really is that easy. The difference is that Jamie weighs the ingredients. When you do it that way, you won't need much extra flour to roll it out, because it's just the right amount of sticky. You can roll it out without a rest.

Mar 23, 2014
jvanderh in Home Cooking

Gluten/Wheat Free Bread Issues

Could be. I checked out Pamela's, and it looks like it has guar in it. If you're following recipes that call for a general flour blend, they may be assuming one that doesn't have any binders? Or if you're following a recipe that calls for a specific flour blend, but you're using a different one, yours may have less binder than theirs, which would make more sense than the first scenario for collapsing bread. Or if the cookbook doesn't actually give weights, you may be converting differently than the author. I don't often use guar alone. In general though, if it's collapsing, it's either too much moisture, or not enough binder, whether that's xanthan, guar, flax, psyllium, chia, cooked flour, whatever :-)

Dec 07, 2013
jvanderh in Special Diets

Slow roasting the turkey: a homily

awesome! :-)

Dec 07, 2013
jvanderh in Home Cooking

Slow roasting the turkey: a homily

Sorry to have missed this. With a really huge bird, I sometimes find that the wing tips or the top of the breast are getting too brown before I want to turn the oven down, so I cover those little spots in foil.

Dec 07, 2013
jvanderh in Home Cooking

Slow roasting the turkey: a homily

So sorry not to have seen that this thread was resurrected! I haven't been too impressed with brining, but I like to presalt also, if I have the time, especially if it means giving the skin a chance to dry out before roasting.

Dec 07, 2013
jvanderh in Home Cooking

Slow roasting the turkey: a homily

I'm so sorry to have missed your question. Hope everything worked out.

Dec 07, 2013
jvanderh in Home Cooking

Gluten/Wheat Free Bread Issues

As someone who's been working on a whole grain sandwich bread obsessively, I'll take a stab at those questions!

Falling a little usually comes down to two things: the dough is too moist, or there is not enough binder (such as gums). It may actually be that the recipe you're making has less flour than the recipe the author wrote. Flours are really hard to measure accurately using measuring cups- the measuring cups can be off (and, having tested a bunch of sets, even the expensive ones!), people measure differently (the technically correct way is to scoop the flour into the cup with a spoon or another cup, then level it off with a butter knife or other flat edge, but who knows if the person who wrote the recipe did it that way...). This matters more with some flours than others, and especially with finely ground ones. With tapioca starch, for example, if I dig the cup directly into the bag of flour, I can end up with 30% more flour by weight than if I scoop and level. The way to get around this is to use a baking scale. They are really not as intimidating as they seem. They're like 25 bucks, for a good one, and take two minutes to learn how to use. If you already are weighing, just keep records as you increase the flour, to make sure the recipe is reproducible. Either not enough flour (/too much liquid) or not enough binder could be causing the gummy line as well. Basically, the weight of the dough on top is overcoming the strength of the dough matrix. If you opt to start by increasing the binders rather than increasing the flour or decreasing the liquid, I'd recommend small increments. With xanthan, for example, often I end up going in 1/8 tsp increases, because a 1/4 tsp increase changes the recipe completely.

Dec 02, 2013
jvanderh in Special Diets

Gluten free Chinese dishes

I know almost nothing about authentic Chinese food, but I know that with American takeout, white sauces are usually safer than brown- no soy sauce, and likely thickened with cornstarch. If you have a severe reaction (and GHG would say that you can still be doing intestinal damage, even if you don't), I'd ask the restaurant and stick to places you trust to avoid cross contam. I know that's often easier said than done, though.

Dec 02, 2013
jvanderh in Special Diets

Lamb that does not smell...like lamb?

I have to agree on Australian lamb. I dislike that gamey flavor, and I found almost all lamb I had there to be barely edible.

Jul 07, 2013
jvanderh in General Topics

What to make? bake? with some delicous new raw, fresh macadamia nuts

Sorry to give a nonanswer, but have you tasted them raw? I found some at a farmer's market a couple months back, and they were so amazing I couldn't bring myself to do anything but eat them.

Also random note just in case you have a furry friend, apparently they are very dangerous to dogs. So if you're like me and toss your dog a bite of whatever you're eating, don't :-)

Jun 19, 2013
jvanderh in Home Cooking
1

Dreamfields Pasta study

Interesting stuff. Thanks for posting!

Jun 18, 2013
jvanderh in Special Diets

Newly Celiac Sister coming to visit... what to cook? Where to buy?

Corn products (like Trader Joe's corn pasta or corn tortillas), rice, and potatoes :-) A lot of times people buy gluten free substitutes, trying to be accommodating, but it usually cheaper and tastier just to do naturally gluten free stuff. A nice risotto, a stir fry over rice or rice noodles, hearty nachos, chana masala, curry, eggs and hashbrowns.

How to teach someone to cook GF

I agree with the others. Rice, rice noodles, potatoes, and stuff with corn tortillas would be high on my list. The package directions on rice noodles seem to be almost useless- some seem to take half as long as they say, others take three times as long- so if you can pick some up from a store near her and teach her how to cook them, I think that would be a help. Rice, I like the Royal stuff in the burlap sack- a lot of brands just don't seem to cook properly on the stovetop, and teaching her the absorption method rather than boiling and draining would be good. And baked or nuked potatoes always cover a multitude of sins :-)

May 30, 2013
jvanderh in Special Diets

The one thing I really miss since going GF is ______.

*shrug* I'll try to pay more attention when I'm eating other kinds of soy.

May 22, 2013
jvanderh in Special Diets

The one thing I really miss since going GF is ______.

Not to be crude, but does anyone else have, uh, gross side effects from tamari?

May 21, 2013
jvanderh in Special Diets

Gluten-Free Baked Goods without alternative flours?

Amen. There's always stuff like chocolate pudding, meringues and truffles, but gluten free baked goods don't have to be gross. Most taste better reheated rather than cold.

And I'll toss my chocolate chip cookie recipe into the ring!
http://www.poisonbrownie.com/2013/05/...

May 15, 2013
jvanderh in Special Diets

Another food allergy-related tragedy...

Yeah, that's really shocking.

Trolley, it sounds like you do a great job of making sure your son has fun while keeping him safe!

Apr 23, 2013
jvanderh in Special Diets

Another food allergy-related tragedy...

I think it's a tough call. You want your kids to be safe, but you don't want them to live in a bubble. Being able to have special food outings are a big part of childhood- food is a big part of socializing for most people, but feeling different and isolated at birthday parties, etc is especially painful for kids. Maybe they've decided to take reasonable precautions like carrying an epi pen, but not stop eating out at traditional restaurants altogether.

Apr 21, 2013
jvanderh in Special Diets

gluten free recipe change help.

I gleaned from a CHer that adding cooked tapioca starch (the ratio I use is 35 g water to 1 1/2 tsp tap starch, cooked while stirring just until clear) makes dough stronger. I use this in addition to xanthan gum.

Apr 15, 2013
jvanderh in Special Diets

The one thing I really miss since going GF is ______.

Baguette for me, too. And chocolate croissants. I eat very well and rarely desperately miss anything, but those two top the list.

Apr 08, 2013
jvanderh in Special Diets

Another food allergy-related tragedy...

How tragic. When I was a kid, a neighborhood boy died from eating a snickers. I count myself so lucky that I don't have any life threatening allergies.

Apr 08, 2013
jvanderh in Special Diets

Delicious Asian noodle recipe anyone??

I mix hoisin, toasted sesame oil, sriracha, rice vinegar, and a little bit of brown sugar, and toss in in/on all manner of things. Sometimes I add peanut butter.

Apr 08, 2013
jvanderh in Home Cooking

$10 meals, can we make a list?

I envy you. Every time I find fresh, free range organic chickens they're absolutely exorbitant. I don't mind paying two or three times as much as factory farm meat, but JEEZ.

Apr 08, 2013
jvanderh in Home Cooking

$10 meals, can we make a list?

Unless the power goes out, or the freezer breaks . . . I'd love to do this, but I won't start amassing hundreds of dollars of food until I have a generator that can run the freezer, and maybe a spare freezer.

Apr 08, 2013
jvanderh in Home Cooking

Your secrets to crispy chicken skin

Apologies if anyone has pointed this out, but using non solution-injected chicken makes a really big difference. If you use solution injected (the factory farmed stuff from the grocery store), it will help a bit to dry the skin well, but you'll still have saltwater pouring out of the bird as it cooks.

Mar 29, 2013
jvanderh in Home Cooking

Zuni Cafe roast chicken - if you've made it and liked it is there one you like even better?

Heck yes! Right in between the outdoor kitchen and the in-ground pool :-)

Mar 26, 2013
jvanderh in Home Cooking

Zuni Cafe roast chicken - if you've made it and liked it is there one you like even better?

According to something I read, the real Zuni Cafe uses a woodburning oven. I dunno. I've never been there.

Mar 24, 2013
jvanderh in Home Cooking

Zuni Cafe roast chicken - if you've made it and liked it is there one you like even better?

Not in an actual wood burning oven, but yeah, once or twice.

Mar 23, 2013
jvanderh in Home Cooking

Zuni Cafe roast chicken - if you've made it and liked it is there one you like even better?

I like slow roasted even better. I usually do high heat until the bird is 100 deg or so, then turn the oven down to 250 until done.

Mar 23, 2013
jvanderh in Home Cooking

Any Ashkenasi Jewish chowhounds make farfel the way my family does?

I was wondering how to make it. I'm gluten free, but pretty good at adapting stuff if I have something to work from. Is it actually made from barley?

Mar 19, 2013
jvanderh in Home Cooking