RE: Pros, Some food science answers?

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mnottertail -> RE: Pros, Some food science answers? (7/31/2012 1:32:03 PM)
it is sounding like shortening though now, for that melt in your mouth moist chewey sort of thing, no?

ChatteParfaitt -> RE: Pros, Some food science answers? (7/31/2012 1:37:57 PM)
Absolutely. I think it would sub fine, but again I would have to try it. BTW: I never use actual shortening, or margarine. That crap will kill you. I use unsalted butter or vegetable or nut oils. When I cook or bake, I'm going for purity and authenticity of ingredients AND great taste, while bringing that fat content down if I can.

mnottertail -> RE: Pros, Some food science answers? (8/24/2012 7:14:32 AM)
OK, did some juking on the recipe (did all oat flour that was easy) tasted heavenly, moist and chewy, part of the change was rather than topping I put the cinnamon in the dry mix. Used a little extra blueberry. baking soda 1t and baking powder 1t. It was fluffy moist and all that but it didnt .........rise, and the tops sunk in and the deal was a real shitter to get out of the tin (next time I will use the paper cups instead of just greasing the pan lightly as called for) and the caps of the muffins flat as a pankake and fell off apart from the muffin. why dont they 'rise'?

Hillwilliam -> RE: Pros, Some food science answers? (8/24/2012 8:37:57 AM)
2 possibilities, Ron. 1. Old baking powder. If the stuff isnt fresh, it doesn't seem to be as effective. I'm guessing that oxygen over time reacts with the tartaric acid in the baking powder but that's just a guess. 2. Hi humidity when you're cooking. When I first moved to miami way back when, my biscuit recipe that made catheads back home turned out hockey pucks. I doubled the baking powder and they came out fine. ETA. check to see if your baking powder is "Double Acting" or "Single Acting" Single acting has one acid that reacts at room temp while you're mixing, kneading (if applicable) etc. Double acting has an additional acid that only works when heated and gives an extra rise in the oven.

kalikshama -> RE: Pros, Some food science answers? (8/24/2012 4:11:15 PM)
Did you add the gluten?

DomKen -> RE: Pros, Some food science answers? (8/24/2012 4:18:13 PM)
quote: ORIGINAL: mnottertail OK, did some juking on the recipe (did all oat flour that was easy) tasted heavenly, moist and chewy, part of the change was rather than topping I put the cinnamon in the dry mix. Used a little extra blueberry. baking soda 1t and baking powder 1t. It was fluffy moist and all that but it didnt .........rise, and the tops sunk in and the deal was a real shitter to get out of the tin (next time I will use the paper cups instead of just greasing the pan lightly as called for) and the caps of the muffins flat as a pankake and fell off apart from the muffin. why dont they 'rise'? What acidic ingredient did you add to react with the baking soda? Baking powder is an equal mix of an acid and base so when it mixes with water it produces CO2. The baking soda needs an acid in the other ingredients (often buttermilk) to do the same thing. Also the soda and powder may have been old. both have a reasonably short shelf life. Finally it sounds like it might have risen and then collapsed which could be the lack of gluten to provide a structure to hold the gas bubbles and set as the muffin bakes.

kalikshama -> RE: Pros, Some food science answers? (8/24/2012 5:26:47 PM)
Since I never finished a full container of buttermilk before it went bad, for some time now have been substituting yogurt that I dilute 1:1 with water.

MercTech -> RE: Pros, Some food science answers? (8/25/2012 8:43:37 AM)
Ok, cooking with oatmeal, rolled oats, cut oats, et. al. Oats have a thicker bran and form gluten slower. Usually you use about 20% wheaten flour so the gluten forms swiftly. Alternatively, you can soak the oats for a couple of hours so they completely hydrate before continuing to make bread. This works perfectly for bannock. Now, if you put some molasses in with the oats and water to soak, you have some tasty bannock as the molasses thoroughly soaks into the oats. Now, remember, gluten is vegetable protein. By itself, what you have is old school wallpaper glue. I still am stymied at people that think vegetable protein is a bad thing if they aren't allergic to it. For me, if I want gluten free, I'll eat a water cracker.

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