revtothelimit - motorbike forum

ZRX61 wrote: Mon Dec 04, 2023 3:28 pm

Count Steer wrote: Mon Dec 04, 2023 7:29 am Not inedible then?

I was rather impressed with the results. Could have fed a few more people. Lamb cheesesteak sarnies today, Lamb korma tomorrow.

I like meals that keep on giving.

When you say you did it 'Dutch oven' style is that in the pot in the oven or on the stove?

In the oven, lid off for the last 30 min

ZRX61 wrote: Mon Dec 04, 2023 5:04 pm In the oven, lid off for the last 30 min

Ah, you didn't go all Lewis and Clark then.

My missus made some salt free bread , in one of the many efforts to manage her high blood pressure. I'm not allowed any because my blood pressure is (currently) respectably normal, and I'm presumably expendable.

DefTrap wrote: Mon Dec 04, 2023 5:23 pm My missus made some salt free bread , in one of the many efforts to manage her high blood pressure. I'm not allowed any because my blood pressure is (currently) respectably normal, and I'm presumably expendable.

You should be happy. Salt free bread is like salt free rice, totally and utterly meh. There's a reason the expression 'worth his salt' came into being. (My diet is quite low salt but bread, rice...even cous-cous! without it isn't worth the calories expended in chewing).

Count Steer wrote: Mon Dec 04, 2023 5:40 pm
You should be happy. Salt free bread is like salt free rice, totally and utterly meh. There's a reason the expression 'worth his salt' came into being. (My diet is quite low salt but bread, rice...even cous-cous! without it isn't worth the calories expended in chewing).

I did get a nibble in the end. To be fair, I did smother it in Marmite.
Apparently you get used to "less salt" somewhat.
I'm trying to reduce my own salt intake somewhat, just by not leaping straight for the auto-cruet.

DefTrap wrote: Mon Dec 04, 2023 9:33 pm

Count Steer wrote: Mon Dec 04, 2023 5:40 pm
You should be happy. Salt free bread is like salt free rice, totally and utterly meh. There's a reason the expression 'worth his salt' came into being. (My diet is quite low salt but bread, rice...even cous-cous! without it isn't worth the calories expended in chewing).

I did get a nibble in the end. To be fair, I did smother it in Marmite.
Apparently you get used to "less salt" somewhat.
I'm trying to reduce my own salt intake somewhat, just by not leaping straight for the auto-cruet.

It's a good point, you do adjust (I find a lot of restaurant food way too salty having reduced my salt intake a lot over the years, same with sweet stuff having done it with sugar too). Bread and rice are pretty much the only thing that I haven't reduced it by much. It's a bit of a jump to cut it out of them completely in one go though

I've also taken to using a vegetarian bouillon powder instead of straight salt in stuff like cous cous...it's got salt in but the other flavours in it add a certain je ne sais quoi so you use less.

Salt free bread is shit, there're no two ways about it

Took me a while to realise just how much salt needs to go in bread when you make it at home. If you don't add it you get basically flavourless dough which is fairly unpleasant. It's on the order of 1-2% by weight, which doesn't sound like much, but when you see the size of the pile which goes into your recipe you might be taken aback!

Mr. Dazzle wrote: Tue Dec 05, 2023 9:48 am Salt free bread is shit, there're no two ways about it

Took me a while to realise just how much salt needs to go in bread when you make it at home. If you don't add it you get basically flavourless dough which is fairly unpleasant. It's on the order of 1-2% by weight, which doesn't sound like much, but when you see the size of the pile which goes into your recipe you might be taken aback!

Absolutely. For a loaf with 800g of flour, I use 18g of salt. That's 2.25% of the dry weight. There's also 550ml of water to add to that to get the total weight.

DefTrap wrote: Mon Dec 04, 2023 9:33 pm

Count Steer wrote: Mon Dec 04, 2023 5:40 pm
You should be happy. Salt free bread is like salt free rice, totally and utterly meh. There's a reason the expression 'worth his salt' came into being. (My diet is quite low salt but bread, rice...even cous-cous! without it isn't worth the calories expended in chewing).

I did get a nibble in the end. To be fair, I did smother it in Marmite.
Apparently you get used to "less salt" somewhat.
I'm trying to reduce my own salt intake somewhat, just by not leaping straight for the auto-cruet.

Try MSG - same taste less sodium - and it enhances the flavour quite a lot too!!

Count Steer wrote: Tue Dec 05, 2023 7:16 am

DefTrap wrote: Mon Dec 04, 2023 9:33 pm

Count Steer wrote: Mon Dec 04, 2023 5:40 pm
You should be happy. Salt free bread is like salt free rice, totally and utterly meh. There's a reason the expression 'worth his salt' came into being. (My diet is quite low salt but bread, rice...even cous-cous! without it isn't worth the calories expended in chewing).

I did get a nibble in the end. To be fair, I did smother it in Marmite.
Apparently you get used to "less salt" somewhat.
I'm trying to reduce my own salt intake somewhat, just by not leaping straight for the auto-cruet.

It's a good point, you do adjust (I find a lot of restaurant food way too salty having reduced my salt intake a lot over the years, same with sweet stuff having done it with sugar too). Bread and rice are pretty much the only thing that I haven't reduced it by much. It's a bit of a jump to cut it out of them completely in one go though

I've also taken to using a vegetarian bouillon powder instead of straight salt in stuff like cous cous...it's got salt in but the other flavours in it add a certain je ne sais quoi so you use less.

See above about MSG. Most stock cubes/bouillion powders are LOADED with MSG to make stuff taste good

Noggin wrote: Tue Dec 05, 2023 12:14 pm

Count Steer wrote: Tue Dec 05, 2023 7:16 am
I've also taken to using a vegetarian bouillon powder instead of straight salt in stuff like cous cous...it's got salt in but the other flavours in it add a certain je ne sais quoi so you use less.

See above about MSG. Most stock cubes/bouillion powders are LOADED with MSG to make stuff taste good

Well that made me go and look! It's got sea salt (of course), potato starch, soya protein, sunflower/rapeseed oil, onion, parsnip, carrot, leek, celery seed, parsley, turmeric, white pepper, garlic, mace, lovage and nutmeg in it. Made to an 'original Swiss recipe' no less....not even a whiff of Swiss MSG.

(It's Marigold Vegan Bouillon (gluten free)....from that emporium of exotica Sainsbury ).

Is that the stuff in the green tub with the orange lid?

Mr. Dazzle wrote: Tue Dec 05, 2023 1:22 pm Is that the stuff in the green tub with the orange lid?

Yup.

Battered halloumi & salad wraps. My first venture into cooking halloumi and I'm hooked. Mixed up some batter, 60g plain flour, a dash of milk & water and a spoon of baking powder, salt & pepper. Added a block of sliced squeeky cheese and fried in the wok. Lettuce, cucumber and salad cream in the wraps and voilla!
I had just enough batter left over to do a banana for pudding

Count Steer wrote: Tue Dec 05, 2023 1:17 pm

Noggin wrote: Tue Dec 05, 2023 12:14 pm

Count Steer wrote: Tue Dec 05, 2023 7:16 am
I've also taken to using a vegetarian bouillon powder instead of straight salt in stuff like cous cous...it's got salt in but the other flavours in it add a certain je ne sais quoi so you use less.

See above about MSG. Most stock cubes/bouillion powders are LOADED with MSG to make stuff taste good

Well that made me go and look! It's got sea salt (of course), potato starch, soya protein, sunflower/rapeseed oil, onion, parsnip, carrot, leek, celery seed, parsley, turmeric, white pepper, garlic, mace, lovage and nutmeg in it. Made to an 'original Swiss recipe' no less....not even a whiff of Swiss MSG.

(It's Marigold Vegan Bouillon (gluten free)....from that emporium of exotica Sainsbury ).

It doesn't have to be added!! (Although it usually is!) but you have a low content version I guess!! LOL

MSG occurs naturally in ingredients such as hydrolyzed vegetable protein, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, and protein isolate, as well as in tomatoes and cheeses.

There is also a high level in things like broccoli!!

TBF, most manufacturers avoid putting MSG on the ingredient list of almost anything because of the 'anti-MSG' feelings. Easier to leave it as yeast/soy etc!!

Mr Nozzle wrote: Tue Dec 05, 2023 1:33 pm Battered halloumi & salad wraps. My first venture into cooking halloumi and I'm hooked. Mixed up some batter, 60g plain flour, a dash of milk & water and a spoon of baking powder, salt & pepper. Added a block of sliced squeeky cheese and fried in the wok. Lettuce, cucumber and salad cream in the wraps and voilla!
I had just enough batter left over to do a banana for pudding

I learned (from my Goutso recipe boxes) that if you simmer the Halloumi for 2-3 minutes first it's even nicer. Retains most of the squeak but is less of a jaw workout.

I have wanted to make Stollen for years. So I decided to try. Bloody recipe required so much proving at different stages that I didn't get to bake it yesterday. So after I skied this morning I took the 'proved overnight' stollens out of the fridge, let them get to room temperature and baked them

It was an interesting recipe as I was expecting just to put marzipan in the middle of the dough before rolling, but no, it required an almond paste similar to frangipane but looser. Also the recipe made FOUR stollen. It said four small ones, but they weren't exactly small

Anyway, into the oven. When cooked, all the almond paste had come out.

So I now have some very nice tasting 'soft bread' but it's not Stollen

So, they'll go in the freezer to be bread n butter pudding or something and I'll have a think about making some more with a different recipe!! LOL

Macaron!

These little bastards are still tricky to make and I'm 50/50 if it's worth it.

They do have one distinct good trait though: They keep really well in the freezer. I make 72 shells at a time and rack 'em up.

I've got another 72 already on ice, so I'll make up 72 'sandwiches' and take about 50 to work for a big meeting I've arranged (not 50 people big though!).

They were supposed to be purple. Not enough colour

In honour of Frederik X, I present my first attempt at Smørekringle. This one has a Marcipan remonce filling. My FiL was Danish and my Danish aunt-in-law still sends me blocks of Odense Marcipan every Chrimbo...hence why I spell it with a 'c'.

First attempt at making Croissant style laminated pastry too. It went west from Austria into France and also North, hence why the Danes call Danish pastries "Vienna Bread".