RE: Pros, Some food science answers? (Full Version)

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LadyConstanze -> RE: Pros, Some food science answers? (7/31/2012 12:02:06 PM)

Well, in muffins you don't have any yeast. Though I do have to admit I am terrible when it comes to following recipes, I usually take a recipe and experiment with it, I pay more attention to the consistency of the dough and then add more liquid if needed...

Never tried bread making, thought a few times about it... Sod it, must go to Italy soon, in the UK you don't seem to get the fine grained flour that is needed for the pizza dough...



mnottertail -> RE: Pros, Some food science answers? (7/31/2012 12:02:58 PM)

I dont necessarily want to be gluten free, I might make seitan out of it and cut it into swizzle sticks for my drinks.

Everything I have read, which is obviously not quite correct is that if you make it out of all oat flour the shit wont hang together.  That I dont want.
Oatmeal lowers cholesterol, so I can pack quite a bit into cookies and muffins.  And make really small muffins that do a big splash in the belly.

I just want to try it, I am on no mission whatsoever here. If it works and is good, fine, if it aint, I am going to drop that motherfucker like last nights newspaper.

And yes, I am weird, but not about gluten.




gungadin09 -> RE: Pros, Some food science answers? (7/31/2012 12:10:45 PM)

I meant, weird not to like the taste of wheat, and avoiding it if you don't have to.

Pam



mnottertail -> RE: Pros, Some food science answers? (7/31/2012 12:13:04 PM)

OH, here I thought you were going to be the next Mrs. Melby, but your concerns were more mundane......LOL.




ChatteParfaitt -> RE: Pros, Some food science answers? (7/31/2012 12:15:15 PM)

There is a huge difference between oatflour and oatmeal.

Oatmeal quite naturally holds together very well. It will naturally bind with whatever you bake it with. Oatflour will hold together to its self, which means it needs a binder. Try eggs. If you are lowering cholesterol, use egg whites or those fakey egg products.



ChatteParfaitt -> RE: Pros, Some food science answers? (7/31/2012 12:26:49 PM)

If you *really* want the proper white flour for cakes and such, there is nothing quite like White Lily.

http://www.whitelily.com/Default.aspx

Highly recommended, as are their recipes.



gungadin09 -> RE: Pros, Some food science answers? (7/31/2012 12:30:00 PM)

FYI: Extra virgin olive oil lowers bad cholesterol, and raises good. Tea, especially pu-erh tea, lowers cholesterol.

Pam



mnottertail -> RE: Pros, Some food science answers? (7/31/2012 12:32:03 PM)

I love white tea, then green and cannot have black.

I use tea seed oil whenever I can.  Better profile (especially smoke point (where transfats are made) I think than olive.

I aint all that interested in diving the cholesterol, I am going to use real butter........lol, its not so cut and dried here as you are making it out to be.

 



kalikshama -> RE: Pros, Some food science answers? (7/31/2012 12:37:17 PM)

quote:

There is a huge difference between oatflour and oatmeal.


Additionally, it's the whole grain (oatmeal) that has the health benefits:

http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp




ChatteParfaitt -> RE: Pros, Some food science answers? (7/31/2012 12:43:53 PM)

I use real butter as well, for cooking and baking. I like to eat healthy, but I am not trying to turn into a health food nut.

I often use a blend of real butter and olive oil in cooking, if I want a lighter flavor. I have also done some experimenting in baking, substituting half canola oil for the butter, but then adding eggs or upping the eggs to get the rich flavor. That will work with scones and muffins; cookies and pie crust, forget about it.

Cakes I use real butter.

Scones btw, I do not use cream, I use non fat greek yogurt, which tastes just fine. I often sub the yogurt (must be greek) for any recipe calling for buttermilk or sour cream.

I am an old fashioned southern type cook (note the White Lily please) who happens to use some more modern substitutions for better health.

Ron, you might want to try grape seed oil as well. Marvelous fresh taste !!




ChatteParfaitt -> RE: Pros, Some food science answers? (7/31/2012 12:46:21 PM)

A special reply for kalikshama - woman I love you !!

Your research skills and desire to inform seriously ROCK !!

ETA: Changed girl to woman, I didn't want to sound condescending (hope I didn't).



LadyConstanze -> RE: Pros, Some food science answers? (7/31/2012 12:48:25 PM)


quote:

ORIGINAL: ChatteParfaitt

There is a huge difference between oatflour and oatmeal.

Oatmeal quite naturally holds together very well. It will naturally bind with whatever you bake it with. Oatflour will hold together to its self, which means it needs a binder. Try eggs. If you are lowering cholesterol, use egg whites or those fakey egg products.


I just tend to stick oats into the blender, not sure if that is oatflour then?



mnottertail -> RE: Pros, Some food science answers? (7/31/2012 12:52:28 PM)

I use grapeseed time to time, like teaseed better.  Like safflower, peanut....lots of em.

http://www.food.com/recipeprint.do?rid=371970

Thats what I am making, and I want to use oatmeal flour is all.

Whats the baking powder/soda compared to yeast thing anyway?



gungadin09 -> RE: Pros, Some food science answers? (7/31/2012 12:54:43 PM)

quote:

ORIGINAL: mnottertail
I am going to use real butter.


Good for you. I mean that sincerely.

Pam



ChatteParfaitt -> RE: Pros, Some food science answers? (7/31/2012 1:04:41 PM)

I use all different kinds as well. For stir fry you need peanut, with a tsp or two of sesame seed oil. Yum !

Great recipe (I am stealing it).

I would modify it as follows:

Instead of the first 1/2 C butter, I would sub 1/4 C butter, 1/4 C canola. Instead of the cream cheese and the milk, I would sub 3-4 tabs greek yogurt. For the 2 cups flour, sub 1 cup flour, 1 cup oatmeal. For the 1 cup sugar I would use 1/2 C honey.

I would sub the last 1/4 C flour with oatmeal, that would be seriously yummy.

Of course, I would have to try this and see how it turned out. Then I play around from there. I LOVE to take recipes and modify them so they taste great but are healthy for me.

For LadyC: I have no idea about your oatmeal in the blender question, though I suspect yes, it would make oatflour.








mnottertail -> RE: Pros, Some food science answers? (7/31/2012 1:07:37 PM)

Yeah, all well and fine, but I aint fucking having canola oil near me, the shit is worse than that soap tasting cilantro, or hominy, or purple or fishnet on a woman.

Garlic, fuckin unclean.

Count Oatmeal 



kalikshama -> RE: Pros, Some food science answers? (7/31/2012 1:10:13 PM)

quote:

Whats the baking powder/soda compared to yeast thing anyway?


Baker's yeast, like baking powder and baking soda, is used to leavened baked goods (breads, Danish pastries, brioche, croissants). The difference between these two leaveners is that baking powder/soda react chemically to produce the carbon dioxide that makes the baked goods rise. Yeast, on the other hand, is a living organism and the carbon dioxide it produces is the result of the yeast feeding on the dough.

Read more: http://www.joyofbaking.com/Yeast.html#ixzz22EV2iT6g



BitaTruble -> RE: Pros, Some food science answers? (7/31/2012 1:11:47 PM)


quote:

ORIGINAL: mnottertail

OK, I am looking all over and dont seem to be getting an answer to a simple question.

Say I dont want to use wheat flour, but all oatmeal flour, now my problem is no gluten.

But thats ok, I can buy gluten by itself.

The question becomes, for cookies and  muffins and the like, how much gluten would I add per some measure of oat flour to have the same gluten content as baking flour?

I cant seem to find that answer, and I have looked pretty hard, is there anyone can help me with this?

Then you can go back to your fucking and sucking and whatever it is you do, I promise.

Thanks 

No need to add gluten for cookies or muffins. That'll just make them tougher. It becomes important in bread and is developed through the kneeding process but not for good ol' cookies. Even if using regular flour, you want to avoid delevoping gluten by over-processing. For cookies, just treat your dough like a delicate newbie. Don't over work it. You want it to just come together. (Add in a tbs of mayo if they are too crumbly or the batter seems too dry and only go all butter if you like crisper cookies, otherwise a butter/crisco mix for a chewier cookie is better. Also, if you go only butter, lower your oven temp by about 10 degrees than the recipe calls (340 instead of 350 and in between batches, make sure to let the oven temp get back up to normal range.. you will lose heat every time you open the oven) .. the lower temp allows the middles to cook before the outside gets too brown which can happen in all butter cookies.

If you add raisins, soak them in a dark rum first for 30 mins, drain, then let them dry before adding to your dough. If you add walnuts, give them a pre-toast. 350 degrees for 7-12 mins but watch them so they don't burn, and give them a stir or two while they toast. Takes the taste factor up at least a couple of notches.

::skips out to take her own toasted walnuts out of the oven::

We're having scratch brownies though.. not cookies. [;)]




kalikshama -> RE: Pros, Some food science answers? (7/31/2012 1:14:45 PM)

quote:

A special reply for kalikshama - woman I love you !!

Your research skills and desire to inform seriously ROCK !!

ETA: Changed girl to woman, I didn't want to sound condescending (hope I didn't).


Al Gore created the internet for me!

Not to worry - "you go girl" type statements don't have the condescending flavor of other uses of girl.






ChatteParfaitt -> RE: Pros, Some food science answers? (7/31/2012 1:26:06 PM)

Dear Count Oatmeal:

In reference to your recent correspondence concerning canola oil; you can substitute grape seed or tea seed oil and get similar results.

Lady Bakes A Lot




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