Steamed Bread Recipe

 Steamed bread in the crockpot is a quick and easy way to make your own bread.

How much baking powder is equal to baking soda?

How much baking powder is equal to baking soda?

First published on Food Exploits on Quora

As you may have gathered, you cannot simply substitute one for the other. 

 

Baking soda is 100% sodium bicarbonate. Sodium bicarbonate is an alkaline salt substance that creates carbon dioxide gas when mixed with acidic ingredients. Acidic ingredients like buttermilk (of buttermilk pancakes fame), vinegar (ala kids’ science fair volcano experiments) or lemon juice.

 

Baking powder, on the other hand, is a combination of sodium bicarbonate and a dry acid like cream of tartar which requires moisture and heat to activate for it to make bubbles (which is the “double-acting” part of “double-acting baking powder.”)

 

You can use baking soda or baking powder in a recipe or both together, depending on what the other ingredients are. Baking soda by itself will do absolutely nothing without some kind of acidic ingredient to activate it, no matter how much you add into it. It will just make your recipe taste soapy or salty.

When making substitutions, keep in mind that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action.

 

 

You would have to use approximately 3 time the amount of baking powder as backing soda. So, 1 tablespoons of baking soda equals 3 tablespoons of baking powder.

 

https://foodexploits.quora.com

What is the secret to a delicious marinade that you can actually taste in your meat or chicken after grilling?

 So, What is the secret to a delicious marinade that you can actually taste in your meat or chicken after grilling?

Originally found on Grilling on Quora

 

My suggestion to “What is the secret to a delicious marinade that you can actually taste in your meat or chicken after grilling?” is to consider both time and concentration of the spices in your marinades. In addition, there are a couple of techniques you can use to get the flavor into the meat.

When we do ours, we marinate the meat with spices and a good amount of salt. Then we wrap the meat in plastic and let them sit in the fridge overnight. That gives time for the salt to work. The salt in the marinade moves water in and out of the meat using osmosis and diffusion.

Salt triggers osmosis by attracting water in the meat and causing it to move towards itself. This can really concentrate the flavor of the meat. Then, if your spices are moist, salt can help it move back into the meat. Salt is a solute. When you add liquid to a solute, it diffuses, spreading out the concentration of salt, creating a solution.

The key to using salt with meat is controlling the process of diffusion.

If you remember basic biology, diffusion is the tendency for substances to disperse through a substance until equilibrium, is reached. This means that the concentrations are balanced out. When you use salt in a meat marinade and let it rest, the salt will disperse to create an even concentration throughout the meat.

Another “secret” is to poke a few holes in the meat using a meat tenderizer. Meat tenderizers that have needles on them can poke holes throughout the meat. These give little channels for the flavors of rubs and marinades to travel into the center of the meat.

These work well, especially on thicker cuts of meat. Again, time is your friend. Let the meat sit in the marinade or rub in the fridge for a few hours at least to give the flavors a chance to go deep.

Finally, there are two other extreme options: injection and butterflying.

You can literally inject flavors with a kitchen syringe into the center of your meat. Most people recognize this as something you do with a turkey or a brisket but it can be done with smaller cuts of meat just as easily. It has to be in liquid form, though, but that’s an easy enough fix. Just add water (or even chicken stock or beef bullion) to your rubs or marinades until they flow easily through the syringe. Make sure that the particles in the marinade are not larger than the needle, otherwise they will clog up your syringe.

Then just poke and push the flavoring into the middle of the meat. One note here is it works better with homemade marinades because a lot of store bought marinades have extra salt, figuring they’ll mostly be on the surface of the meat. When you put the stuff in the interior, you don’t want it to be overly salty.

The advantage to this technique is once you’re done poking, you don’t have to wait for it to set in the fridge. The meat can be cooked right away.

Butterfly Meat

No, we are not harvesting butterflies for their meat, that would take forever.

Instead, you make a cut in the meat laterally, but not all the way through to the end. This makes it open like a book. It takes a little knife skill but is easy to do once you get the hang of it and you don’t need to buy that kitchen syringe. Chill the meat before you start to butterfly it and it is much easier to cut this way. You can also use cutting guides on either side of the meat and it slices very evenly.

Once you have it open, put your spices or brush a marinade on the inside of the meat all the way up to the “hinge.” Then close the two sides back up. You can secure it back together with toothpicks if you like but as it cooks, the proteins will pretty much seal the meat again. You can then marinade or rub the outside of the meat as well. This gives you flavor inside and out.

The hardest part is finding your favorite marinade spice flavor. But, once you do, a good marinade is the spice of life.

https://grilling.quora.com/

Winning Party Cookies

 We had a family cookie competition and these walnut cookies took first place:

Modified Brownie Box Recipe For My Mom

 Modified Brownie Box Recipe For My Mom

 

Chocolate Cream Cheese Truffles

 Chocolate Cream Cheese Truffles

If you've never tried these, they are delicious. And they are easy to make. 

Seltzer Cranberry Sauce

 Try mixing seltzer and cranberries together to make a great little alternative to canned cranberry sauce.

Easy sweet potato fries instructions

Easy sweet potato fries

First peel the sweet potatoes. The peel is edible but really tough. Cut into matchsticks.

Place the sweet potato sticks into a large mixing bowl and add about 2 tablespoons of corn starch on top. Toss them so they are well coated. When you toss, you can be a little tough in your tossing. Roughing up the edges make the sweet potato fries crunchier on the outside. Toss any excess cornstarch. add two table spoons of olive oil and toss again. Add dried spices like garlic powder, onion powder, paprika black pepper and/or thyme. Minced garlic and black pepper is a family favorite. Toss again to combine evenly.

Put the fries in an air fryer and set it for “french fry mode.” About halfway through cooking, turn or toss gently, depending on your air fryer style.

If you don’t have an air fryer, you can place the fries in a preheated 450 degree (f) oven on a cookie sheet covered in parchment paper. Bake for 25-3o minutes. Turn the fries about halfway through cooking.

Fries are done when you break one open and they are soft on the inside and crispy (but not brown) on the outside.

While still warm, sprinkle sea salt on top of the fries. Let cool so they won’t burn your tongue and top with minced green onion or chopped parsley for color.

Make up some dipping sauces with BBQ sauce, mayonnaise or mustard.

Sweet potato fries are a deeply underrated food. They are delicious with the sauce or plain.

  As seen on Air Fryers Are Hot on Quora.

Pork Rind Passatelli

 Pork Rind Passatelli

    - A quick and easy recipe with delcious results - Keto compatible.

 

 

 

Peeps Pie

 Peeps are just marshmallows, right? Well, sugar coated marshmallows.

Lime Cilantro Cauliflower Rice

 

1/4 C butter

1 package of frozen riced cauliflower (12 oz)

1 lime (juiced and zested)            

1/4 bunch of cilantro chopped (reserve a few leaves for presentation looks)

Directions

Melt butter in a saucepan. Add cauliflower and zest and juice of lime. Cook over medium high heat while stirring until cauliflower rice is thawed and heated through.   Turn off heat and stir in chopped cilantro. Top with a couple of cilantro leaves in an attractive way. 

 

Roast Beef Parmesan Pinwheels - A Keto Compatible hors d'oeuvre

 Roast Beef Parmesan Pinwheels - A Keto Compatible hors d'oeuvre

 

 

 

RB KETO OK APPETIZER-Lay out parm cheese slice. Layer roast beef, cabbage, Dijon mustard +cheese. Roll up. Seal w/spiced cream cheese. Slice

 

Brownies With Peanut Butter Swirls

 Brownies With Peanut Butter Swirl Cakes

Stuffed Avocado Havles

 Meat Stuffed Avocado Halves

Pizza Bowl

 

Recipe

 

 

Croutons

Left Over Pancake Parfait

 What can you do with leftover pancakes?
Make a parfait!

CrockPot Lamb Shoulder

Ingredients

2 lb lamb shoulder

1 white onion

1 bulb garlic

1 teaspoon powered garlic

2 sprigs of fresh rosemary

1 spring of fresh thyme

Freshly ground black pepper and salt to taste.

Brown Buttermilk Slow Cooker Bread

Here's a great easy recipe to use when there is a shortage of yeast at the grocery store.

Classic Brown Bread

Ingredients:

1/2 cup whole wheat flour

1/2 cup white wheat flour

1/2 cup cornmeal

1/2 tsp baking soda

3/4 tsp salt

6 tbs molasses

1 cup buttermilk

Directions:

Grease and flour a bread pan that fits in the crockpot (or use a 2-lb coffee can)

Sift flours with baking soda and salt.

Add wet ingredients and mix until well blended.

Pour batter into pan and cover loosely with aluminum foil

Pour 1 cup of water in slow cooker before putting in the pan to distribute the heat evenly.

Place pan with batter in slow cooker and cover.

Set cooker to high and cook 4 hours or until a toothpick inserted in the center comes out clean.

Remove from cook and let cool before removing from pan. If bread doesn’t come out easily, run a thin knife around the edges of the pan.

Serve with softened butter.

Makes excellent toast.