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Toiduga eksperimenteerimise alused

 
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Ingrid
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Joined: 22 Feb 2007
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PostPosted: Fri Aug 10, 2007 8:56 pm    Post subject: Toiduga eksperimenteerimise alused Reply with quote

Küpsetamise-eksperimenteerimise alused
Listist AlwaysUnschooled (täiendatud ja ootab täiendusi ning kommentaare). All on originaalkiri, natuke pikem.

*Kuivained: jahu, maisiroog, igasugune teraviljaroog, pähklijahu, mandlijahu, leivapuru, purustatud küpsised, teraviljahelbed, müsli

*Rasvained: või, margariin, õli, pähklivõided, küpsetusvõi? (shortening), rasv

*Vedelikud: vesi, piim, mahl, jogurt, kartulikeeduvesi, riisikeeduvesi, õunakaste, munad sisaldavad vedelikku, samuti pudrud, moos, kompotivedelik

Lillkapsakeeduvesi sousti sisse, kastmesse makaronikeeduvett pannes võib jahu vähem panna.
Ühest netipäevikust lugesin, et teega keedetud riis on väga hea. Ise pole veel proovinud.

*Sidusained: munad (ka majoneesis), küpsetuspulber, kartulipuder, kaerahelbepuder, muud pudrud, iga toatemperatuuril tahke olev rasvaine, cream-tartar?

*Maitseks: sool, suhkur, vanilje, vürtsid, kookospähkli pulber, kakao, pähklid, seemned, kuivatatud puuviljad ja marjapulbrid, kohvi, vahtrasiirup, kommid (purustatud piparmündi-shokolaadikaramellid sobivad hästi müslikeeksi sisse Smile), ekstraktid ja maitseained

Ainete suhe: 2 tassi kuivaineid ½ tassi rasvaine ja 2/3 tassi vedeliku kohta, lisaks sidusaine ja 1-2 maitsestajat.

Kasutades vähem vedelikku – ka üldse mitte või lisades seda lusikahaaval kuni tainas paras on – võib rasvainele lisaks mitte mingit sidusainet vaja minna, kuid siis on raskem tainast küpsisteks vormida. Väikeste pallikeste tegemiseks suurepärane.

Ahju tepmeratuur 175 C kuni 200 C.
Rohkema vedeliku või munadega taigen vajab tavaliselt madalamat temperatuuri ja natuke pikemat valmimisaega.
Ilma munadeta ei ole küpsetusaeg nii oluline ja taigen kõlbab ka toorelt süüa. Koogid, küpsised, pasta valmivad kõik sama plaani järgi – jäta rasv ära ja saad lameleiva? (flatbread). Vigu ei ole siin olemas, on üksnes uued avastused.


*****************************************
Hmmm, lets see, its mostly in my head these days.
I separate kinds of ingredients by what they "do" in a receipe. Note
this is not for anything "raised", and these are Not specialty
ingredients, so make whatever adjustments you need for dietary
issues.

*Dry: flour, cornmeal, nut meal, bread crumbs, crushed crackers (or
cereal), oats/oatmeal

*Fat: butter, margarine, oil, shortening, nut-butters, (and since I
live in the South) lard!

*Liquid: water, milk, juice, yogurt, whey, potato-water, apple
sauce, -note that eggs include some liquid and that should be
adjusted for.

*binding agents: eggs (includes mayonaise), baking powder, cream-
tartar, any "fat" that is solid at room-temperature, mashed potatoes

*flavor: salt, sugar, vanilla, spices, coco powder, nuts, seeds,
dried fruit, extracts and flavorings, coffee, maple syrup, candy

Basic proportions: 2 cups dry ingredients to 1/2 cup fat to 2/3 cup
liquid, plus a binding agent and one or more "flavorings"

You can use less liquid - down to none at all or adding it slowly a
tsp at a time like a pie-crust until everything sticks together -
and not need a binder other than the fat, but its harder to roll out
if you're making shaped cookies/biscuits. Great for making little
balls, though.

Oven temp is 350F or 400F - hmmm, I'd say more liquid/eggs usually
entails the lower temp and a slightly longer cooking time.

There is lots and lots of leeway in here. Especially if you leave
out eggs, it doesn't really matter how long you cook things - some
days Mo will eat most of the dough before it ever goes in the oven.
This is "kitchen chemistry" at its most basic and fun. Pie crust,
biscuits, cookies and pasta are all made along the same basic plan -
leave out the fat and you have a flatbread. There are No mistakes,
only new discoveries. Woo Hooo!

---Meredith
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