Meh. Bread should taste like grain, not milk, and I do not crave a soft loaf, in fact I prefer a coarse loaf you want to tear chunks off. It you want a browner crust, brush it with milk or butter when nearly done. I am not a fan of powdered milk.
I put powdered milk in 3% milk when I make yogurt, otherwise I have no use for it.
I certainly don't put it in bread.
Now, buttermilk is another matter in biscuits and cornbread.
I certainly don't put it in bread.
Now, buttermilk is another matter in biscuits and cornbread.
Interesting, we have Paw Paws in TN. When my son was in Cub Scouts we made a desert out of them at Camp Davy Crockett during a weekend Cub Scout camping event. They have a yellow/orange interior when ripe. Very unique taste.
Used the InstaPot for making yogurt today. I hadn't used it for that before. Only ever used it for proofing dough. Won't make yogurt any other way now.
2 litres whole milk
1 cup powdered skim milk
3 tbsp active yogurt
It heats the milk to the right temp shuts off. After cooling it keeps it at the right tempurature for fermenting for how much time you want. I chose 8 hours and it seems to have worked really well. It's chilling overnight in the fridge before using but the first taste was really good.
Gimp,
What is your recipe?
2 litres whole milk
1 cup powdered skim milk
3 tbsp active yogurt
It heats the milk to the right temp shuts off. After cooling it keeps it at the right tempurature for fermenting for how much time you want. I chose 8 hours and it seems to have worked really well. It's chilling overnight in the fridge before using but the first taste was really good.
Gimp,
What is your recipe?
"Pick up the paw-paws put 'em in your pocket" -- camp song -- this little bit starts with the gardner singing the song, then going on to describe her paw-paw patch:
YouTube
Bill and other meat avoiders!
Eating Meat May Improve Mental Health, While One In Three Vegans May Be Depressed
Eating Meat May Improve Mental Health, While One In Three Vegans May Be Depressed
The article immediately lumps vegetarians and vegans together. I would think India has several cultures to study with 100's of years of history.
First time I have made yogurt where mine was decidedly better. Comparing it with a premium product, mine has a similar consistency, richer flavour, and ever so slightly sweeter or less tangy. I am guessing that is because of the powdered milk.
I am not a fan of powdered milk as I felt like I was being punished when I had to drink it as a child. I would not have thought to use it but Google shows many do and when Gimp said he used it, that was enough for me. I was a little surprised to find it costs the same as regular milk though.
I am not a fan of powdered milk as I felt like I was being punished when I had to drink it as a child. I would not have thought to use it but Google shows many do and when Gimp said he used it, that was enough for me. I was a little surprised to find it costs the same as regular milk though.
Probably because both don't eat meat! Interesting article for an India newspaper.
Except vegetarians in general have a wide gamut of animal derived protein available, but I guess that's science for you. Right also, the fact that that article appeared in the India Times makes me very suspicious.
That would presume that protein was the issue. Probably not as the knowledge to get complete protein from a no meat diet is well known.
Lovely simple meal today (except I was again cooking for 25), if a bit pricey due to the cod :
- mixed vegetable soup (really everything I needed to get rid of in the fridge 😀 );
- back fillet of cod, cooked in a leek and onion sauce, served with small potatoes;
- faisselle and raspberry jam for dessert.
The cod recipe:
- cut in small stripes tons of onions (1/3) and leeks (2/3, only the white part, the green part goes in the soup).
- cook them on slow fire with a decent amount of butter, a bit of salt, in a deep pan.
- when the vegetables are cooked, quickly roast the cod, skin side only, to get rid of some humidity. Don't cook it though, just a bit of coloring.
- add white wine and cream to the vegetables pan, let it reduce to a rather thick sauce.
- put the fish inside an oven dish, just big enough to fit the fish.
- completely cover the fish with the sauce.
- put it for 20 min at 120° in the oven.
- when serving, the sauce might have thinned quite a bit due to the water coming out of the fish (a bit is difficult to avoid). Use a fine mesh to get rid of the water. Or just recook a bit the sauce (not the fish), with a bit of maizena.
- it all just melts in the mouth. 😎
- mixed vegetable soup (really everything I needed to get rid of in the fridge 😀 );
- back fillet of cod, cooked in a leek and onion sauce, served with small potatoes;
- faisselle and raspberry jam for dessert.
The cod recipe:
- cut in small stripes tons of onions (1/3) and leeks (2/3, only the white part, the green part goes in the soup).
- cook them on slow fire with a decent amount of butter, a bit of salt, in a deep pan.
- when the vegetables are cooked, quickly roast the cod, skin side only, to get rid of some humidity. Don't cook it though, just a bit of coloring.
- add white wine and cream to the vegetables pan, let it reduce to a rather thick sauce.
- put the fish inside an oven dish, just big enough to fit the fish.
- completely cover the fish with the sauce.
- put it for 20 min at 120° in the oven.
- when serving, the sauce might have thinned quite a bit due to the water coming out of the fish (a bit is difficult to avoid). Use a fine mesh to get rid of the water. Or just recook a bit the sauce (not the fish), with a bit of maizena.
- it all just melts in the mouth. 😎
Can't see the article in Europe. Does it ignore Jains, who won't eat root vegetables? A billion people have a lot of ways of doing things 🙂
No, I was going to mention them as a good example of a very restrictive vegetarian diet. BTW I tried a sample of the Dodoni Feta today, as I suspected OK but on the crowd pleasing side with the sheepyness well hidden.
