I have a bread machine and make bread using margarine (I need to avoid all dairy). The problem is the margarine doesn't always mix properly and sometimes ends up on the outside of the dough, leaving shiny dark crunchy spots. The recipe I am following is
Can I substitute some kind of oil instead of margarine? I suspect this will mix better but I'm not sure about how the chemistry works.
Well, it sounds like the answer should just be to soften your margarine first. Either your margarine is ice cold or your machine doesn't need very long if you're ending up with little studded bits of margarine in your crust - that's very unusual.
Can you add oil? Sure. Try adding some olive oil instead or just vegetable shortening . There's a little water in margarine and butter, its an emulsion - about 16% of it - so if you're going to add pure fat then technically you'd need to add about 1 tsp of water as well. Will 1 tsp of water matter overall? Probably not...but its there.
(Overall that recipes looks a bit low on water to me also - I'm not sure how that would effect the margarine mixing though.)
I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange bell pepper, diced 2 Tbsp tomato paste 1 14 oz can of chopped tomatoes 1 12 oz bottle of beer 2 tsp sugar 1 1/2 tsp ground cumin 1 1/2 tsp cayenne peper 1 tsp red peper flakes 2 tsp Tabasco 1 tsp dried oregano 1 tsp smoked paprika 1/2 tsp... in taste (not bitter) and carries a lot of heat. Is this correct? Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat
the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help! Ingredients Night Before: * 1/3 cup bread flour * 1/3 cup whole wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together
flour (UK) is higher gluten flour, such as bread flour (US) self-rising flour (US) is available in the US, but less common. It is referred to as self-raising flour in the UK and AU. Although it has..." divisions [slightly larger than an actual tablespoon, roughly 14g each] A knob of butter (UK) is somewhere around 2 TB (US), but is an inexact measure. A pat of butter (US) is between 1 and 2 tsp (5 to 10 mL), most commonly 48 per lb, or ~1.5 tsp. (~9.5 grams, 7.5mL) A cup (US) for cooking is a fixed measure of ~236mL (8 fluid ounces, 16 TB, 1/2 a US pint); Other countries may use a 225mL 'cup
something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3 cups vegetable oil, 1 1/2 cups buttermilk, 3 eggs, 1 1/2 cups freshly brewed hot coffee, 1 tablespoon pure vanilla extract Slowly combine the flour, sugar, baking soda, salt and cocoa powder. Blend (on medium speed) in the oil and buttermilk. On low, mix in the eggs, one at a time. Add the hot coffee and vanilla and mix on low speed. Divide into two 9 inch round cake pans and bake
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460 After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water? (In case the link goes bad, the recipe is: 1 Tbsp Honey 1 Tsp Yellow Mustard 1 Tsp Sriracha 1 Tbsp Water)
How can I cut out the sour taste a bit and make it sweeter? Overall the icing tastes good, I'd just like to tweak it a bit. The recipe I used contains: 2 8-oz packages cream cheese, at room temperature 8 Tbsp. (1 stick) unsalted butter, at room temperature 2 1/2 cups confectioner's sugar, sifted 1 tsp. vanilla extract Pinch of salt
I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded in the bread and it will break the bread a little. I am looking for ideas on how to prevent it or at least make it smaller. Should I: Remove the paddle before the second rising/the baking? Oil the paddle before I add the ingredients? (tried it, does not work very well) Do something else?
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half... minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce.... I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla