Food/Recipe Thread

[Alexsei]

If you use white whole wheat it tastes more like white flour but has all the benefits of whole wheat. You can find it either online or at certain stores. Also don't use 100% whole wheat since it will make the dough very dense. And use about 60% whole week to not notice a difference in the texture, but if you're using white whole wheat you can use a higher percentage of whole wheat.

I bought white whole wheat and really want to do 100%.
What should I change from the regular recipe?
And did anyone try using erythritol in challa ?

ETA: sugar substitutes will not work with any yeast recipe

[WayBackMachine]

cheek meat has a very bizarre texture. very gelatinous

(expensive?)

cheap

Still is?

[Yehoshua]

I bought white whole wheat and really want to do 100%.
What should I change from the regular recipe?
And did anyone try using erythritol in challa ?

ETA: sugar substitutes will not work with any yeast recipe

The one main thing I would be concerned about with doing 100% white whole wheat flour instead of bread flour is the lack of protein in the flour itself. I would make sure to add some vital wheat gluten to the dough, maybe a tablespoon, to make sure that there is enough gluten in the dough to make it the correct texture. You can experiment with different amounts of wheat gluten if you are making different recipes or making the same recipe multiple times.

[moko]

The one main thing I would be concerned about with doing 100% white whole wheat flour instead of bread flour is the lack of protein in the flour itself. I would make sure to add some vital wheat gluten to the dough, maybe a tablespoon, to make sure that there is enough gluten in the dough to make it the correct texture. You can experiment with different amounts of wheat gluten if you are making different recipes or making the same recipe multiple times.

we make 100% www all the time

[Alexsei]

The one main thing I would be concerned about with doing 100% white whole wheat flour instead of bread flour is the lack of protein in the flour itself. I would make sure to add some vital wheat gluten to the dough, maybe a tablespoon, to make sure that there is enough gluten in the dough to make it the correct texture. You can experiment with different amounts of wheat gluten if you are making different recipes or making the same recipe multiple times.

I'm more concerned how to make it rise well without sugar/honey

[HudZ]

we make 100% www all the time

So why don't you share your recipe with @Alexsei .

[myi]

Couldn't find on answer on Google but why is dry rub pastrami more expensive? Or what is dry rub pastrami if I may ask?

[WayBackMachine]

https://issuu.com/lakewoodvibes/docs/combined_files-7-31-24

[WayBackMachine]

braised Boneless Short Rib recipe please

[Essen est zich]

BTW it tasted good.

Haven't gotten it yet, did you make a pitcher or single cup? Add anything?

[yungermanchik]

Haven't gotten it yet, did you make a pitcher or single cup? Add anything?

A single 16 oz cup, a couple of spoons of sugar and ice.
I might try to do slush later.

ETA just made a slush, it's even better!

[yungermanchik]

A single 16 oz cup, a couple of spoons of sugar and ice.
I might try to do slush later.

ETA just made a slush, it's even better!

It's also pretty good hot.

[av83]

Eggs (raw- in shell) left out overnight- need to be trashed?

[HudZ]

Eggs (raw- in shell) left out overnight- need to be trashed?

Click on this post, and read the posts that follow.

Do eggs NEED refrigeration?

[Alexsei]

2:45.  Onions brown, but still watery, so I gave them a half hour uncovered.  They're tasty, and would be delicious when combined with anything like mashed potatoes or eggs (if I don't finish them tonight), but they're mushy, without any onion shape.  So I did a bit of googling and realized what I'd done wrong.  The onions I happened to have when this recipe popped up were sweet onions, which apparently have a higher water content than the usual yellow onions, so perhaps that's why they became gloopy in the covered pan.  I am now seeking funding for further studies to compare yellow, white, sweet and red onions.
Thanks, @etech0 !

Was there an update after this one? @biobook

[biobook]

Was there an update after this one? @biobook

My grant proposal didn't win funding. 

I didn't try it again. The idea of caramelizing and freezing a lot of onions was appealing, but it didn't seem worth the 3 hours of energy used by the oven (plus the extra energy used by the a/c to cool the kitchen).  I remember that I found another recipe that was much faster, maybe an hour total? but I don't see it now in my bookmarks.  I think they covered the pan for 20-30 minutes, then uncovered it and stirred every 5 minutes? or every 15 minutes?  I don't remember.  Maybe you can find it.

[etech0]

See, no one wants to fund global warming

[etech0]

Okay. I got funding for the onions, and it's a slightly cooler day today, so here goes:

Sliced 6 yellow onions, mixed with 1/4 cup oil, put in the oven covered at 350. I plan to try a combination of covered and uncovered.

After 1 hour, onions are a pale-ish yellow, soft, with a very little bit of crunch left to them. They taste kind of bland.

[etech0]

2 hours:
Onions are headed more towards golden. Very soft, and taste pretty sweet. Not much caramelization though. There is some liquid at the bottom of the pan. Going to uncover it now for a little bit and see.

[biobook]

2 hours:
Onions are headed more towards golden. Very soft, and taste pretty sweet. Not much caramelization though. There is some liquid at the bottom of the pan. Going to uncover it now for a little bit and see.

I thought I smelled something good 
How often are you checking them?