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Cooking Class
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Topic Started: Mar 22 2014, 05:42 PM (15,957 Views)
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Plus 1
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Mar 25 2014, 09:20 PM
Post #71
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About my rice -
I've tried broth, water, wine, and gravy. I've used a skillet, rice cooker, Dutch oven, and stock pot. I've rinced my rice, not rinced it, par boiled it, and toasted it before adding liquid.
Every single time it comes out crunchy or in a mushy pile of blah.
So I'm willing to try anything, to make a decent rice dish.
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cisslybee2012
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Mar 25 2014, 09:25 PM
Post #72
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The REBEL
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- Mar 25 2014, 09:20 PM
About my rice -
I've tried broth, water, wine, and gravy. I've used a skillet, rice cooker, Dutch oven, and stock pot. I've rinced my rice, not rinced it, par boiled it, and toasted it before adding liquid.
Every single time it comes out crunchy or in a mushy pile of blah.
So I'm willing to try anything, to make a decent rice dish.
You tried a rice cooker?
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Plus 1
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Mar 25 2014, 09:25 PM
Post #73
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- cisslybee2012
- Mar 25 2014, 09:00 PM
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- Mar 25 2014, 08:56 PM
Today I baked an interesting recipe of gluten free brownies. There is no flour or wheat in them at all so if you have celiac disease or simply an allergy, this is a good one to try.
Please guys, don't be put off by the beans. I was at first but when it was finished, I couldn't tell they were made with beans at all. They tasted very cocoa strong but not so sweet. So add more sugar if you prefer more sweetness.
Gluten Free (Bean) Brownies Ingredients 1 15 oz. can black beans, well rinsed and drained 2 large eggs 3 T oil 3/4 cup cocoa powder 1/4 cup white sugar 1/4 tsp salt 1 tsp pure vanilla extract 2/3 cup chopped dates 1 1/2 tsp baking powder Optional toppings: crush walnuts or pecans
Instructions Preheat oven to 350 degrees.
Lightly grease a 12-slot standard size muffin pan (not mini). Place all ingredients except nuts in food processor and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts or pecans.
Bake for 20 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point.
Store in an airtight container for up to a few days. Refrigerate to keep longer.
That sounds good. I'm a baker myself. Will you share some of your baking recipes?
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Plus 1
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Mar 25 2014, 09:28 PM
Post #74
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- cisslybee2012
- Mar 25 2014, 09:25 PM
- Plus 1
- Mar 25 2014, 09:20 PM
About my rice -
I've tried broth, water, wine, and gravy. I've used a skillet, rice cooker, Dutch oven, and stock pot. I've rinced my rice, not rinced it, par boiled it, and toasted it before adding liquid.
Every single time it comes out crunchy or in a mushy pile of blah.
So I'm willing to try anything, to make a decent rice dish.
You tried a rice cooker? Once, while following instructions from an individual and not an instructional booklette.
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cisslybee2012
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Mar 25 2014, 09:30 PM
Post #75
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The REBEL
- Posts:
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- Jun 21, 2010
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- Plus 1
- Mar 25 2014, 09:25 PM
- cisslybee2012
- Mar 25 2014, 09:00 PM
- Plus 1
- Mar 25 2014, 08:56 PM
Today I baked an interesting recipe of gluten free brownies. There is no flour or wheat in them at all so if you have celiac disease or simply an allergy, this is a good one to try.
Please guys, don't be put off by the beans. I was at first but when it was finished, I couldn't tell they were made with beans at all. They tasted very cocoa strong but not so sweet. So add more sugar if you prefer more sweetness.
Gluten Free (Bean) Brownies Ingredients 1 15 oz. can black beans, well rinsed and drained 2 large eggs 3 T oil 3/4 cup cocoa powder 1/4 cup white sugar 1/4 tsp salt 1 tsp pure vanilla extract 2/3 cup chopped dates 1 1/2 tsp baking powder Optional toppings: crush walnuts or pecans
Instructions Preheat oven to 350 degrees.
Lightly grease a 12-slot standard size muffin pan (not mini). Place all ingredients except nuts in food processor and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts or pecans.
Bake for 20 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point.
Store in an airtight container for up to a few days. Refrigerate to keep longer.
That sounds good. I'm a baker myself.
Will you share some of your baking recipes? Well,
I confess,
That my baking is in the fatty department.
It doesn't deserve a slot in the healthy category.
And I bake by instinct, so I don't follow recipes.
I be doing shit that comes natural to me.
But I gotta tell you...
I make a mean ass upside down pineapple bundt cake.
Girl,
That shit is so good, that I don't bother making it that much.
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The SOLE Controller
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Mar 25 2014, 09:33 PM
Post #76
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- Mar 25 2014, 09:14 PM
...Sounds delicious! ... Not as good as those gluten-free brownies (recipe) of yours...my youngest boy especially, will love 'em!
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cisslybee2012
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Mar 25 2014, 09:33 PM
Post #77
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The REBEL
- Posts:
- 46,231
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- Members
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- #556
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- Jun 21, 2010
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- Plus 1
- Mar 25 2014, 09:28 PM
- cisslybee2012
- Mar 25 2014, 09:25 PM
- Plus 1
- Mar 25 2014, 09:20 PM
About my rice -
I've tried broth, water, wine, and gravy. I've used a skillet, rice cooker, Dutch oven, and stock pot. I've rinced my rice, not rinced it, par boiled it, and toasted it before adding liquid.
Every single time it comes out crunchy or in a mushy pile of blah.
So I'm willing to try anything, to make a decent rice dish.
You tried a rice cooker?
Once, while following instructions from an individual and not an instructional booklette. You know what Plus?
I think you got a phobia with rice. And you unconsciously decide in advance that it's gonna be a disaster. And I think that what you're doing is not really paying attention to rice recipe instructions.
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Plus 1
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Mar 26 2014, 07:53 AM
Post #78
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- The SOLE Controller
- Mar 25 2014, 09:33 PM
- Plus 1
- Mar 25 2014, 09:14 PM
...Sounds delicious! ...
Not as good as those gluten-free brownies (recipe) of yours...my youngest boy especially, will love 'em! I hope he likes his brownies. :-) Does he have a wheat allergy? After reading the book, Wheat Belly, I'm convinced most of us shouldn't be eating too much wheat.
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Plus 1
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Mar 26 2014, 08:00 AM
Post #79
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- Posts:
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- cisslybee2012
- Mar 25 2014, 09:33 PM
- Plus 1
- Mar 25 2014, 09:28 PM
- cisslybee2012
- Mar 25 2014, 09:25 PM
- Plus 1
- Mar 25 2014, 09:20 PM
About my rice -
I've tried broth, water, wine, and gravy. I've used a skillet, rice cooker, Dutch oven, and stock pot. I've rinced my rice, not rinced it, par boiled it, and toasted it before adding liquid.
Every single time it comes out crunchy or in a mushy pile of blah.
So I'm willing to try anything, to make a decent rice dish.
You tried a rice cooker?
Once, while following instructions from an individual and not an instructional booklette.
You know what Plus? I think you got a phobia with rice. And you unconsciously decide in advance that it's gonna be a disaster. And I think that what you're doing is not really paying attention to rice recipe instructions. Cissly I have a kitchen phobia!
My sisters, my mother in law, sisters in laws, even my husband, are divas in the kitchen. It was never a priority to me growing up, I had more important things to take care of. So now here I am sick of eating canned soups and not knowing how to make or cook.
But I'm learning. I'm excited to attend my cooking class! And I'm not the oldest one there. I thought it would be a bunch of young people, not so much. ;-)
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The SOLE Controller
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Mar 26 2014, 09:01 AM
Post #80
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- Mar 26 2014, 07:53 AM
... he have a wheat allergy? ... Unfortunately, yes.
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