how to cook sago

How to Cook Sago.

Sago is an important food for the people of New Guinea, but this starchy treat is now sold throughout the world. Sago often comes in pearls that are cooked to make pastes, pancakes, or small balls. It works great in puddings and drinks. Boil normal sago to prepare it or soak big sago pearls throughout the day (for about 6 hours) so its ready in time for dinner. Mix sago with all kinds of fruits to create new variations of sago dishes.



Ingredients.

Sago.

1 cup (237 ml) uncooked sago pearls.

6 cups (1.4 L) water.

½ cup (118 ml) granulated white sugar.

Serves 5.



Big Sago.

5.3 oz (150 g) big sago pearls.

2.1 qt (2 L) water.

6.8 fl oz (200 ml) water.

Makes 1.3 lbs (600 g).



Mango-Sago Dessert.

2 cups (473 ml) of cooked sago (chilled).

¾ to 1 cup (177 to 237 ml) of pureed mangoes (chilled).

½ to ¾ cups of coconut cream (chilled).

Sugar (to taste).

Chopped fresh mangoes (optional).

Crushed ice (optional).

Serves 4 to 6..



Method 1 Boiling Sago.

1. Bring water to a boil in a large pot. Measure out 6 cups (1.4 L) of water and pour it into a large pot. Place the pot on your stove top and bring it to a boil over high heat. Once boiling, reduce the heat to medium.

2. Cook the sago over medium heat for 30 minutes. Pour 1 cup (237 ml) of sago into the boiling water. Cover the pot with a lid and set a timer for 30 minutes. Stir the pearls about once every 10 minutes.

3. Add sugar to the water and sago. Pour in a half cup (118 ml) of granulated white sugar into the pot and stir the contents thoroughly. Now you're ready to lid the pot and reset the timer for 20 minutes. Stir the pearls every 10 minutes.

If the water boils low, add more. The sago should be submerged in water at all times.

4. Turn off the heat, cool, and enjoy. After your 20 minute timer rings, turn off the heat. Rotate the pot to a cool burner. While keeping the pot lidded, allow it to cool until it reaches room temperature. Transfer the sago to serving bowls and enjoy.



Method 2 Soaking Big Sago.

1. Add sago to a large pot of boiling water. Pour 2.1 qt (2 L) of water into a large pot and place it on a burner of your stove. Set the burner to high and boil the water. Add 6.8 fl oz (200 ml) more water to the pot along with 5.3 oz (150 g) of big sago pearls.

2. Cook the sago on low heat, uncovered, for 15 minutes. Return the water to a boil after adding the sago, then reduce the heat to low. Keep the lid off the pot during this time and stir the sago occasionally with a slotted spoon.

3. Cover and soak the sago for 1 hour and 30 minutes. After the sago has cooked on low for 15 minutes, set the burner to high and return the water to a boil. Once boiling, turn off the heat, cover the pot with a lid, and let the sago soak for one and a half hours.

Whenever boiling the sago, stir it occasionally with your slotted spoon to prevent it from sticking to the bottom of the pot.

4. Return the water to a boil and soak the sago for an hour and 30 minutes. You'll end up repeating this soaking process four times total. Set the burner to high, bring the water to a boil, turn off the heat, then cover and soak the sago for 1 hour and 30 minutes.

Because the process of reheating and soaking the sago requires little attention, it helps to have other chores, errands, or activities planned.

When all is said and done, you'll have soaked the sago in this fashion for a grand total of 6 hours (or four total soaking periods each one and a half hours long).

5. Strain and rinse the sago, then serve it as desired. Place a colander in the sink and strain the water from the sago. When the water has drained, rinse the sago thoroughly under cool water to reduce starchiness. Now the sago is ready to eat.

Some kinds of sago may cook slower others. When ready to eat, the big sago will be translucent, with just a little bit of whiteness in the center.

You can keep soaking your sago as described until it is completely clear, with no white remaining, for a less chewy texture in the pearls.



Method 3 Making a Mango-Sago Dessert.

1. Combine the cooked sago and pureed mango in a mixing bowl. Pour the cooked sago and pureed mango into your mixing bowl. Use a utensil, like a wooden spoon, to mix these ingredients until they are evenly distributed.

2. Stir coconut cream into the sago and pureed mango. When the ingredients are evenly mixed, stir in the coconut cream. Mixing the coconut cream into the sago and pureed mango is the easiest way of making a big batch of this dessert.

To improve the presentation of this dessert, ladle the mixed sago and mango puree into serving bowls and drizzle coconut cream on top.

3. Add toppings, if desired, and enjoy. A few chunks of cut mango nested on top can also add a lot to the look of this dish. To accent its tropical features, you might want to add some coconut shavings. Experiment freely with toppings until you find your favorite combination.



Method 4 Trying Other Sago Dishes.

1. Whip up a sweet potato and sago dessert. This sweet, relatively healthy dessert can be made in less than 30 minutes. The pandan leaves used in this recipe will impart a flavor similar to vanilla to the dish, giving the boiled-soft sweet potatoes an almost candy like quality.

2. Try Asian style coconut sago. This version of sago is especially popular in Malaysia and Japan. If you’re a sushi fan, you may have even seen this dish before, as it’s a popular side with sushi. Sago pearls in a sweet cream served with fruit makes for a great summer treat.

3. Mix cold fruit in with chilled sago. Fresh fruit and sago go together like peas in a pod. The smooth texture of the sago complements the similar quality of most kinds of fruit. This is an excellent healthy snack for kids who are picky when it comes to fruit.

Traditionally, fruit like watermelon, honeydew, and mango are used in recipes like this, but adding other kinds, like grapes and berries, might make it even tastier.

4. Enjoy a hearty breakfast with flaked oatmeal and sago. This is a great breakfast meal that’s particularly easy if you’ve stored away some sago in simple syrup. Cook oatmeal as you would normally. When it’s done, stir as many sago pearls as you want and enjoy.

Be careful when adding sago pearls stored in simple syrup. Adding too many could result in your oatmeal becoming too sweet.

Mix in a few sliced bananas, a dash of vanilla extract, and a light sprinkling of nutmeg to create add some flavor to your sago oatmeal.



Warnings.

Whenever cooking, use caution. Improperly using kitchen tools or heat sources (like your stovetop), could result in harm or property damage.

Things You’ll Need.

Boiling Sago : Pot (medium to large sized), Timer, Wooden spoon (or similar stirring utensil).

Preparing Big Sago : Pot (large sized), Slotted spoon (or similar stirring utensil), Timer, Colander.

Mango-Sago Dessert : Mixing bowl (large sized), Serving bowls, Ladle, Wooden spoon (or similar stirring utensil).

Februari 29, 2020

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

how to check the freshness of baking powder

How to Check the Freshness of Baking Powder.

Baking powder is a leavening agent (something that helps doughs to rise) that’s often used in baked goods. Expired or old baking powder won’t create the same chemical reaction as fresh baking powder, and this means your bread, cookies, or other baked goods may not rise. When stored properly, baking powder can last for over a year, but if you're not sure if yours is still good, you can test it out before adding it to a recipe.

Part 1 Testing the Baking Powder.

1. Boil some tap water. Use tap water and fill a kettle to the minimum fill line. You only need ½ cup (118 ml) of hot water to test the baking powder, but filling the kettle to the minimum fill line will ensure the heating element doesn’t overheat. Turn on the kettle and bring the water to a boil.

Don’t use more water than you need, otherwise the kettle will waste energy heating the extra water.

2. Place some baking powder into a bowl. Measure 1 teaspoon (4.6 g) of baking powder into a heat-safe bowl, glass, or dish. Once the water has boiled, you'll pour it over the baking powder, so it’s important to use a dish that can withstand the heat.

You can actually use this same method to test the potency of baking soda as well.

3. Measure and pour the water. When the kettle boils, pour some of the boiling water into a half-cup measuring cup. Slowly pour the boiling water from the measuring cup over the baking powder.

To test baking soda instead of baking powder, add 1 teaspoon of white vinegar to the hot water before pouring it over the soda. The acid in the vinegar will react with the baking soda and activate it if it’s still good.

4. Watch for bubbling. Baking powder that’s still fresh and good to use will immediately start to bubble and fizz when you pour the boiling water over it. Fizzing and hissing means the baking powder is fresh and can be used as a leavening agent in baking.

The more bubbles the baking powder creates, the fresher it is.

Part 2 Finding Substitutions for Baking Powder.

1. Mix baking soda with cream of tartar. Baking powder is actually just baking soda mixed with a dry acid, so you can make your own baking powder in a pinch if what you have on hand isn't fresh. To make 1 tablespoon (14 g) of baking powder, whisk together 1 teaspoon (5 g) of baking soda and 2 teaspoons (7 g) of cream of tartar.

To make larger quantities of baking powder, mix baking soda and cream of tartar at a one-to-two ratio and store extras in an airtight container.

2. Combine baking soda and buttermilk. Another acid you can use to convert baking soda into baking powder is buttermilk. To make baking powder this way, combine ½ teaspoon (2 g) of baking soda with ½ cup (118 ml) of buttermilk. This baking powder alternative is best in recipes that already call for the buttermilk, such as:

Pancakes, Muffins, Biscuits, Waffles, Breading or batter, Doughnuts.

3. Mix baking soda with lemon juice or vinegar. Both lemon juice and vinegar contain acid that will help activate baking soda and turn it into baking powder. To make this alternative, combine ¼ teaspoon (1 g) of baking soda and 1 teaspoon (5 ml) of lemon juice or vinegar. This yields 1 teaspoon (5 g) of baking powder.

When making baking powder with a liquid plus baking soda, reduce the amount of other liquids in the recipe by the same amount. For instance, if you made 2 teaspoons of baking powder made with lemon juice and baking soda, reduce the milk in the recipe by 2 teaspoons.

Part 3 Storing Baking Powder.

1. Store baking powder in an airtight container. When stored properly, baking powder will last for 18 months or longer. One of the most important factors when storing baking powder is to keep it in an airtight container that doesn’t let in any oxygen. Good containers include Mason jars, Glass or plastic containers with tight-fitting lids, Metal or ceramic baking canisters with sealing lids.

2. Increase shelf life by storing it somewhere dry. When baking powder mixes with moisture, it clumps together and becomes less effective. Dry places to store baking powder for an extended shelf life include in a pantry, cupboard, or other moisture-free area. Don’t store baking powder in damp basements, under sinks, or in areas that are prone to spills or leaks.

The moisture found in the air contains water, yeast, and other elements, and all of these will change the chemical composition of the baking powder. Eventually, the baking powder will become unusable if it’s exposed to moisture.

3. Keep it cool. Another way to get the most life out of baking powder is by storing it away from heat. High temperatures may activate the baking powder, especially if it hasn’t been stored in a dry enough location. Pantries and kitchen cupboards that aren't near the oven are ideal for baking powder.

Desember 27, 2019

how to substitute spelt flour for allpurpose flour

How to Substitute Spelt Flour for All‐Purpose Flour.

Most traditional baking recipes call for all-purpose flour to provide structure to cookies, cakes, breads, and other baked goods. If you have a wheat allergy or sensitivity, though, all-purpose flour is off limits. Spelt flour is an ideal alternative because it is wheat-free and has a delicious, nutty flavor. However, substituting spelt for all-purpose flour requires adjusting your recipe just a bit so you get the same moist texture and structure for your baked goods that you would with all-purpose flour.

Method 1 Making the Basic Substitution.

1. Use white spelt flour instead of all-purpose flour. Spelt flour is available in two varieties: white and whole. White spelt flour has the bran and germ removed so it will provide a lighter texture in baked goods. As a result, it’s the best substitute for all-purpose flour in your favorite recipes.

You can usually find white spelt flour at natural food stores and the organic section of traditional grocery stores.

2. Reduce liquids by ¼. Spelt flour is more water soluble than all-purpose flour. That means you don’t need to mix as much liquid into your recipes if you’re substituting spelt. Reducing the amount of liquid ingredients in the recipe by ¼ usually provides the best results.

If you’re making a recipe with a liquid that’s hard to reduce, you can increase the amount of flour than you use instead. For example, if you need to add whole eggs, increase the spelt flour by 10 to 15% instead of reducing the amount of the eggs.

3. Mix the dough or batter lightly. The gluten in spelt flour is different than the gluten in all-purpose flour, so it’s important to handle the dough or batter you make with it accordingly. All-purpose flour can be kneaded or mixed for a long time, but if you overmix spelt batters or doughs, you can wind up with crumbly baked goods. Knead or mix until the dough or batter is just combined.

Method 2 Adjusting the Amounts.

1. Start with just ¼ spelt flour to test. When you’re beginning to experiment with spelt flour substitution, it’s best to ease your way into it. Replace just ¼ of the all-purpose flour in your recipe with spelt and use all-purpose flour for the remaining ¾ to see how the finished product turns out. You can gradually begin to increase the amount of spelt when you know how it will affect the recipe.

If you’re only using ¼ spelt flour for a recipe, you don’t necessarily have to reduce the amount of liquid. See how the final product turns out before deciding if you have to adjust the liquids.

2. Use 100% spelt flour for pancakes. For pancakes, you can make a 1 for 1 substitution with spelt and all-purpose flour. The spelt will give the pancakes a rich, sweet whole wheat flavor, while still creating a moist, fluffy texture.

If you’re doing a 1 for 1 substitution with spelt in your pancakes, be sure to reduce the liquids by ¼.

3. Use half spelt and half all-purpose for cookies, muffins, and breads. With baked goods like cookies, muffins, or sweetbreads, having a moist, soft texture is important. Instead of using a 1 for 1 substitution with spelt and all-purpose flour, you’re better off using half spelt and half all-purpose. That will keep them from being too crumbly.

It usually isn't necessary to reduce the liquid in a recipe if you're using half spelt and half all-purpose flour.

4. Opt for 50% spelt flour with yeast breads. If you’re making a delicious yeast bread, using all spelt flour in place of all-purpose can lead to dry bread that has a pronounced whole wheat flavor. Using half spelt flour instead keeps the bread moist and provides a sweet, mild flavor.

You don't have to reduce the liquid if you're only using 50% spelt flour in your yeast bread recipe.

Method 3 Getting the Best Results.

1. Sift spelt flour. White spelt flour is less refined than whole spelt. As a result, it’s a good idea to sift it before mixing it into your recipes as a substitution for all-purpose flour. That will help break up any lumps and remove any chunks of bran.

2. Weigh spelt flour for accurate measurements. Spelt flour often weighs differently than all-purpose flour, so using a cup of spelt may not necessarily weigh the same as all-purpose. To be sure that you get the proper amounts, weigh the spelt flour on a food scale before adding it to a recipe.

1 cup of white spelt flour contains 102 grams, while 1 cup of all-purpose flour contains 125 grams.

3. Add baking powder for self raising flour. Spelt flour doesn’t allow baked goods to rise all that much. If you are replacing self-rising all purpose flour in recipe, mix in ¾ teaspoon (3 g) of baking powder for every cup (102 g) of spelt flour that you’re using to get a good rise.

Tips.

If you’re making less structured baked items, such as pie crust, you can try starting with more than ¼ spelt flour in your recipes.

Desember 05, 2019

how to substitute cream of tartar

How to Substitute Cream of Tartar. 

Cream of tartar is a powder ingredient used in many recipes to stabilize egg whites, act as a leavening agent, or prevent sugar from crystallizing. If you are working on a recipe and realize you are out of cream of tartar, no worries! You can easily substitute it with lemon juice, white vinegar, and baking powder, to name a few. Alternatively, omit the cream of tartar substitute if making frostings or syrups. Modify your recipe slightly, and you can easily substitute cream of tartar.

Method 1 Substituting with Common Kitchen Ingredients.

1. Substitute lemon juice for a very effective option. When mixing ingredients for your particular recipe, swap equal parts of cream of tartar for lemon juice. Most recipes call for 1/4 tsp (1.2 g) of cream of tartar. The acidity in lemon juice is similar to that in cream of tartar, so this makes for an easy swap.

This is particularly a good idea if you are making lemon meringue pie.

2. Choose white vinegar if you are beating egg whites. White vinegar and lemon are both very helpful substitutes that work great to mimic the effect of cream of tartar. Add equal parts of white vinegar to your eggs as you beat them to easily whisk them up and make them extra fluffy. The acidity of the vinegar helps to add volume, similar to cream of tartar.

If your recipe calls for 1/2 tsp (2.4 g) of cream of tartar, use 1/2 tsp (2.4 g) of white vinegar instead.

You may have to add a little bit of sugar to taste if the mixture is too bitter.

3. Try baking powder if you need a leavening agent. If your recipe calls for baking soda and cream of tartar, swap it out for baking powder. Baking powder is another effective leavening agent that you can use in a pinch. Use 1 tsp (14.9 g) of baking powder to replace 1/3 tsp (1.65 g) of baking soda and 2/3 tsp (3.3 g) of cream of tartar.

Baking powder is essentially a mix of baking soda and cream of tartar, so this won’t change your recipe much at all.

This is a good idea if you want to add cream of tartar to blueberry pancakes, for example.

4. Use buttermilk if your recipe calls for lots of dairy. If you’re making a dish with lots of milk or cream, like pies or puddings, you can use buttermilk to add acidity and replicate cream of tartar benefits. Remove 1/2 cup (118.3 mL) of liquid for every 1/4 tsp (1.2 g) of cream of tartar, and then add 1/2 cup (118.3 mL) of buttermilk instead.

Buttermilk is an acidic liquid that is left over after churning butter. It is often used in baking pancakes and birthday cakes.

In some cases, you can substitute yogurt for buttermilk. Add milk to your yogurt until it is the same consistency as buttermilk, then use the same buttermilk proportions to substitute your cream of tartar.

5. Skip over the cream of tartar if you are making frostings or syrups. If you are making sugary toppings including icing, syrups, and frostings, leave out the cream of tartar rather than trying to find a substitute. Your topping may crystallize and get hard, but you can easily reheat it in the microwave or stovetop to soften it.

Do this if you are topping cookies, frosting a cake, or stuffing donuts, for instance.

Method 2 Using Cream of Tartar.

1. Use cream of tartar to stabilize egg whites when making meringue. Cream of tartar is what gives meringue its creamy, fluffy texture. Use your meringue to make cookies, pies, and other tasty desserts. Typically, you can use 3 egg whites and 1/4 tsp (1.2 g) of cream of tartar to make delicious meringue. Be sure to beat your egg whites well until they are foamy.

Consult your recipe to determine how much cream of tartar and egg whites to use.

2. Add cream of tartar when making baked goods for a leavening agent. Mix cream of tartar with baking soda to create a chemical reaction, resulting in extra-fluffy treats. Use cream of tartar to help cookies, pancakes, and other baked goods.

The amount of cream of tartar and baking soda to add to your ingredients depends on your particular recipe.

For example, add 2 tsp (9.9 g) of cream of tartar when making Snickerdoodles for fluffy, yummy cookies.

3. Include cream of tartar to prevent sugars from crystallizing in icings. The acidic base of cream of tartar helps keep sugars from hardening up when making icings, frostings, or syrups. In addition, cream of tartar gives these sugary toppings a smooth, consistent texture.

For instance, if you are making icing with 3 cups (710 g) of confectioners sugar and 2 egg whites, add 1/4 tsp (1.2 g) of cream of tartar for a creamy touch.

Things You’ll Need.

Recipe.

Lemon juice.

White vinegar.

Baking powder.

Buttermilk.

Tips.

If you store cream of tartar at room temperature in an airtight container, it should stay good indefinitely.

You can also use cream of tartar and lemon juice to help clean household items.

Cream of tartar can be used to substitute baking soda in some recipes.

Warnings.

Remember that these substitutions may have similar results, but your finished product may still come out differently. After all, it is a substitution. You can expect subtle changes in texture and overall appearance.

November 30, 2019

how to easy make hush puppies

How to Make Hush Puppies.

Hush puppies are an easy and delicious fried treat. Originating in the American South, they are a wonderful accompaniment to most meals, specifically seafood. Originally, legend states that southern fisherman used to cook hush puppies to feed their barking dogs, giving the treat its distinctive name.







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

1 cup (125g) all-purpose flour..

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





Preheat a deep fryer to 365 °F (185 °C) or heat up 2 cups oil over medium-high heat. The most common oil used is peanut, but vegetable, sunflower, or canola oil will do as well. As the oil warms to its appropriate heat, start mixing up ingredients.

If you don't have a deep fryer, don't worry. You can use a piece of bread to check your oil's temperature as well.



Sift the dry ingredients -- flour, cornmeal, salt, sugar, baking soda and powder -- together. Use a fork or whisk to make sure everything is evenly mixed in.



Finely dice your large onion and add it to the dry ingredients. To dice an onion, cut it in half from end to end and peel off the skin. Cut off the tops -- the long, spindly end -- from each half. Then make long, vertical slices, following the onion's long, visible lines. Finally, cut horizontally across these long cuts to get small squares.

For even smaller pieces, stand the onion up on its end and cut each part in half once more before cutting your squares.



Melt the butter in the microwave in 30-second bursts, then stir it into the buttermilk. Put the butter in the microwave for 30 seconds. If it's not totally melted, add 10 seconds at a time until it has just turned liquid -- it doesn't need to be hot. In a separate bowl, mix this butter into the buttermilk.



Whisk the egg and water into the buttermilk. You want all of your wet ingredients to be together, well mixed, in this separate bowl. It can help to whisk the egg ahead of time so that it is already scrambled.



Add the wet ingredients into the dry ingredients. Pour your bowl of buttermilk mixture straight into the flours, salt, and sugar.



Mix until combined, without any chunks. You want a batter that is thicker than pancakes, but not so thick that it can't be stirred easily. Once it is all mixed in, stop -- you don't want to over stir. Use a rubber spatula for the best results.

If the batter is very wet and runny, add 1-2 more tablespoons of corn meal.

If the batter is thick and difficult to stir, add 1-2 more tablespoons of milk.



Test the heat of the frying oil, aiming for 365F/185C. A candy or frying thermometer is easiest, but it is far from your only option. Cut a 1-inch (2.5cm) piece of bread and drop it into the hot oil. If it is completely browned within 60 seconds, your oil is hot enough to fry with.

If the bread browns faster than 60 seconds, turn the heat down.

A kernel of popcorn will not pop until it's reached the right temperature, and can be used as another test subject when dropped in oil.



Drop 6-7 pieces of batter into the hot oil using a metal spoon. A normal spoon should have the right amount of batter. Dip it in cold water to prevent the dough from sticking, then scoop a roughly 1" (2.5cm) piece of dough into the hot oil.

Only cook 6-7 pieces at once to prevent cooling the oil with too much cold batter. If the oil gets too cold the puppies will take longer to cook and will come out greasy.



Turn puppies after one minute to ensure that they cook completely. Hush puppies will sometimes flip themselves, but if not you can use a slotted spoon to turn them over. This ensures all sides cook evenly.



Fry until golden on all sides. If they look nice and golden all over, they are ready to remove. While the exact time will depend on the size of the hush puppy and oil's heat, they shouldn't take longer than 2-3 minutes.



Rest finished hush puppies on a plate of paper towels to drain. This removes some of the excess oil from the surface, which helps the outsides cool into a crisp, delicious exterior. Enjoy!









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

1 cup + 2 tablespoons (175g) self-rising cornmeal.

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

1/2 cup (120ml) milk or buttermilk.

1 teaspoon (2.8g) salt.



Simplify your liquids to just milk and two eggs for a denser, easier hush puppy. This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above:

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



Consider a denser, all cornmeal variation. Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better.



Add a shredded green bell pepper for a Cajun/Creole twist. Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion.



Throw in 8 ounces of fresh crab meat for crab cake hush puppies. To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal.

One cup of chopped raw shrimp can also be used for a seafood kick.

This recipe also goes well with the green bell pepper variation mentioned above.



Substitute a half can of beer for the buttermilk for a tangier, lighter treat. Sometimes called Mississippi hush puppies, this is the same concept as a beer-battered fish or fry. The also go well with a chopped jalapeno pepper. The rest of the cooking is just like normal.

This should be roughly 3/4 cup (180ml) beer.



Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option. Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook.

Use cooking spray, oil, or butter to lightly grease the muffin tin.



Finished.





Tips.

In humid weather, expect to add 1-2 tablespoons more corn meal. In drier climates, you should prepare for a touch more milk.



Warnings.

Use care when cooking with a deep fat fryer -- hot oil is very dangerous.



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019