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Ancient Recipes

Hi,

A FRIENDLY reply:

1. it's not a lot of work, not compared to making baked bread. The soaked flour just sits there for a day. The sprouted lentils pretty much sprout themselves. The batter is simple puree and mix..

2. the puffed wheat is OPTIONAL. However, I do like it and use it. I don't like dense breads. Some grains can be puffed in a standard fire in a manner like popcorn.

3. I've been studying Essene bread recipes online. Many are CREATIVE updates of the original and call themselves Essene.

4. Unlike some Essene bread recipes, this one is dehydrated and relatively fast.

Apr 03, 2012
icecone in Home Cooking

Ancient Recipes

I recently tried Essene bread, usually made with sprouted wheat. The original recipe goes back to the Essene Gospel Of Peace from the 3rd century CE. This version uses a soaked whole wheat flour, oat flour and sprouted lentils. It's a dehydrated bread, but takes only about 2 hours to make. Puffed wheat functions as a solid leavener for crunch, air and a toasted flavor, but could be omitted for a raw bread.

http://vaporbaker.com/2012/03/31/soak...

Apr 03, 2012
icecone in Home Cooking

Red velvet cake alternative

New larger, redder, low-cal version of the red earth: infused and colored with 3 kinds of red/purple flowers: hibiscus, roses and lavender:

http://vaporbaker.com/2012/03/01/trip...

Mar 01, 2012
icecone in Home Cooking

Pavlovas: mix in or fold in the vinegar or lemon juice?

Normally, the acid helps the whipped eggs whites hold their structure and is mixed in when the whites are still liquid.

In Pavlovas, many recipes state to fold in the acid AFTER the whites have been beaten to the stiff peak stage. JoyOfBaking.com says the acid helps create the marshmallow like texture inside the meringue cake.

I tried a Pavlova with the acid mixed in at the beginning like I usually do and got a marshmallow texture to the cake anyway.

Does it matter if the acid is mixed in at the start or folded in after the stiff peaks? If folded in, the acid won't be as evenly distributed.

May 13, 2011
icecone in Home Cooking

polished rice ice cream

I can think of a couple of ways:

1. ground the rice in water to make a rice milk
2. add ground rice to the ice cream base as it cooks.
3. mix toasted ground rice into a cooled base or as it freezes.

I think the toasting is only necessary if you either don't plan to cook the rice or if it adds flavor. Rice milks are made with cooked or uncooked rice.

The issue with adding rice flour while cooking the base is that it will thicken very quickly and with very little rice.

May 03, 2011
icecone in Home Cooking

Coffee cake without a hand mixer or a kitchen aid

This ginger-coffee coffee cake doesn't need a mixer, but the preparation is a little involved. It has both a regular and a low-carb version made with a soy-gluten-oat low carb flour (the soy flour is toasted to reduce the beany aftertaste) and a low-carb sweetener blend. It could be reconfigured as a plain coffee cake by taking out the coffee flavorings and substituting vanilla and milk.

http://vaporbaker.com/2011/03/31/ging...

Apr 14, 2011
icecone in Home Cooking

Cream Cheese Pie Crust - Replace Half Butter w/Cheese?

I made and baked a test dough yesterday. It came out wonderfully. The base recipe was a regular low-fat pie crust I'd made before. I just added cream cheese and changed the proportions of 1 or 2 other ingredients. Excellent. It reminded me very much of rugelach pastries/cookies, which are also made with a cream cheese dough.

Apr 11, 2011
icecone in Home Cooking

Cream Cheese Pie Crust - Replace Half Butter w/Cheese?

I've been researching cream cheese pie crust recipes and have seen two basic types:

1. flour, butter and cream cheese
2. flour, butter, cream cheese, water, vinegar (or other acid) and maybe baking powder

The second is more like a regular pie crust with cream cheese added in for the fat.

My question: can I convert any regular pie crust recipe just be replacing half of the fat (butter and/or shortening) with cream cheese?

Apr 10, 2011
icecone in Home Cooking

Gluten-Free Breads: Yeast or Baking Powder?

chefathome, thx for the links. Are these doughs thinner than regular bread dough, more like batters?

Apr 04, 2011
icecone in Home Cooking

Gluten-Free Breads: Yeast or Baking Powder?

Thanks eatswjoy.

>I finally bought non-gluten breads at the health food store to make sandwiches.

How much do you pay for a loaf?

Apr 04, 2011
icecone in Home Cooking

Gluten-Free Breads: Yeast or Baking Powder?

In gluten free breads, does it matter if they're leavened with yeast or baking powder? I've thought that the taste and texture of regular bread was because of the interaction of yeast with the wheat gluten. Is there an advantage to yeast over baking powder in gluten free doughs?

Apr 03, 2011
icecone in Home Cooking

Home jerry-rigging sous vide?

Slow cooker temperature control:

http://vaporbaker.com/2010/06/28/how-...

Mar 21, 2011
icecone in Cookware

buttermilk biscuits-self rising or ap flour?

The buttermilk is supposed to react with the soda for leavening. If the flour already has baking powder, you can omit the baking powder in the recipe.

Try the biscuits with buttermilk and soda. If the biscuits rise too much, omit the baking soda and convert the buttermilk to regular milk. Buttermilk tastes different but you may not notice it in the biscuits and the acid isn't needed unless you have the soda.

Feb 25, 2011
icecone in Home Cooking

ISO Lemon Lava Cake Recipe

So, their lava cake is more like a pudding-filled cake?

Hope someone tries both versions: with white chocolate and with lemon pudding.

Feb 24, 2011
icecone in Home Cooking

ISO Lemon Lava Cake Recipe

Here's a cake that called a Lemon Lava Cake:

http://iwashyoudry.blogspot.com/2010/...

Feb 23, 2011
icecone in Home Cooking

Baking with fruit juice from concentrate

Lemon juice is more acidic, so if the recipe is using it to react with baking soda as a leavener, you may need to use more grapefruit juice and that could throw off the liquid balance in the recipe.

Feb 22, 2011
icecone in Home Cooking

Fruits that prevent gelatin from setting

Sorry. Then why not steam the fruits? It's safer than microwave heating them - although microwave is faster.

Feb 18, 2011
icecone in Home Cooking

why is my crunchy granola harder than teeth?

Are you baking it in an oven? Maybe the oven's calibration is off.

Other ideas: add more oil or liquid sweetener. The granola will stay soft longer.

Feb 18, 2011
icecone in Home Cooking

Fruits that prevent gelatin from setting

From the world of raw food cuisine, I learned that dehydrators must operate at 120F or less in order to keep enzymes active. I don't know how much exposure to that minimum temperature is required to deactivate all the enzymes in food. In a dehydrator, foods dry anywhere from several hours to days.

I would guess though if you bring mashed fruit to a simmer, even briefly, that should be enough to gel. Or you could test by zapping small amounts in the microwave,

Feb 18, 2011
icecone in Home Cooking

I keep ruining oil-based cupcakes...why?!?

In low temperature baking (baking at 250F or lower), oil produces a moister cake and muffin than butter, even if the butter is melted first. Sometimes I mix oil and butter, but when the butter is omitted, I don't miss it, especially if there are other flavors to compensate.

Feb 15, 2011
icecone in Home Cooking

Wll lemon zest curdle Dream Whip?

Thanks everyone for the replies. Dream Whip tastes great. It's a low-fat topping that can be stored in the food bin and then made in the exact quantity desired. Yummy and very affordable.

Feb 11, 2011
icecone in Home Cooking

Wll lemon zest curdle Dream Whip?

Dream Whip can be made with soy milk (I just learned this). However, the ingredients panel says "CONTAINS MILK". The only milk ingredient is sodium caseinate, so DW is not for people with a casein intolerance.

Feb 11, 2011
icecone in Home Cooking

Culinary Flowers in the San Francisco area?

Thanks everyone. So, nothing in San Francisco proper? With all the foodies there, I thought finding organic flowers would be easy.

Culinary Flowers in the San Francisco area?

Is there any source in the bay area (preferably close to downtown SF) of organic flowers suitable for cooking ?

Wll lemon zest curdle Dream Whip?

The Dream Whip mix is nondairy. However, it's prepared with milk, so it's not really a nondairy topping. Do you know if it can be made with one of the alternative milks, like soy milk or almond milk? I believe that DW relies on the whipping properties of cow's milk proteins.

Feb 10, 2011
icecone in Home Cooking

Wll lemon zest curdle Dream Whip?

Thx. That's exactly what I'm doing. It's been over 2 hours and so far no curdling.

Feb 10, 2011
icecone in Home Cooking

Wll lemon zest curdle Dream Whip?

Dream Whip topping mix is made with milk. If I prepare the topping first and then add the zest, will the milk suspension prevent curdling?

Feb 10, 2011
icecone in Home Cooking

Baking Soda v.s. Baking Powder in Trying to Lighten These Cookies?

>thanks paul, but how do we find out how much acid matches how much bak soda?

By studying recipes and experimenting. For the last few days, I've been testing a new cake made only with baking soda and buttermilk and lemon juice as the acids. I set the amount of baking soda first to react with the buttermilk and then added more to react with the lemon juice. Too much soda could turn a pastry tough in texture. Too little and it won't rise all the way.

However, recipes don't always tell you how they paired the acid and base. In some, the author may have put in more acid than the soda will react with to give the baked item an acid bite. Other times, they weren't sure and just tossed in an estimated amount. Still other times, the acid content of an ingredient can vary. That is, one brand of buttermilk could be more acidic than another brand.

Feb 09, 2011
icecone in Home Cooking

Can beer or pop be the only leavener in a cake?

Thanks todao. There's a lot of air in some carbonated beverages that could leaven an entire cake, if only so much of the air weren't lost during mixing.

Feb 07, 2011
icecone in Home Cooking

Can beer or pop be the only leavener in a cake?

In recipes, I've seen beer and pop as a leavener along with some small amount of baking soda. Is there enough carbonation in beer or pop alone to leaven a cake?

Feb 06, 2011
icecone in Home Cooking