Solving The 7 Most Common Whole Wheat Bread Baking Mistakes
September 20, 2008
Let’s face it EVERY cook makes mistakes (yes, even us professional bakers make boo boo’s).
I’m going to list here, the 7 most common whole wheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about them.
Whole Wheat Bread Baking Mistake 1
By far the most common bread baking mistake is when the salt is forgotten to be added to the whole wheat bread dough.
This results in very bland bread, and even effects the rising of the dough. Making your whole wheat bread flat on top.
The best solution for this is to use a post it note as a reminderto yourself, to add the salt to the whole wheat bread dough.
You can stick the post it note where ever you’re most likely to see it (fridge, recipe book, etc..)
Whole Wheat Bread Baking Mistake 2
The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.
This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn’t forget things like this now and then?
But don’t fret, there is a solution: If the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.
Separate and roll this dough into a few small balls of dough. Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.
Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.
Another solution to help you keep from forgetting about your bread, is to use a timer which will beep loudly after the selected time period is up.
Using a timer can also help stop other whole wheat bread baking catastrophes from happening.
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise
To correct this mistake I strongly recommend you invest in a cooking thermometer, to measure the temperature of the water with.
Whole Wheat Bread Baking Mistake 4
If the recipe you use makes too much dough for your family’s needs and you worry that the extra bread will grow stale before you use it, fear not.
It is perfectly safe to refrigerate unused dough for a few days and allow the whole wheat bread dough to finish it’s rising time once you get it out to use it.
You can use a ziploc bag or plastic wrap over bowls that contain your whole wheat bread dough, to store it in your fridge and still prevent oxidation.
Whole Wheat Bread Baking Mistake 5
Burned bread. Yup, nothing tastes worse than whole wheat bread which is black as charcoal.
To avoid this, be sure you follow baking times and temperatures strictly. And again use a timer to remind yourself when it’s time to remove your whole wheat bread from the oven.
Also remember that gas ovens and electric ovens vary in their temperatures. If you’re using an electric oven you should bake almost all pastries on 350 Fahrenheit.
Sometimes a recipe will call for you to start baking a loaf of bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.
Whole Wheat Bread Baking Mistake 6
Mistakenly or purposefully using the wrong type of flour. If you are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.
There are different recipes for all the different types of bread and they all use one specific flour for each recipe.
So don’t try any substitution hoping that by adding rye flour for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won’t.
Whole Wheat Bread Baking Mistake 7
Last but not least there is the problem of air bubbles (also called “pockets”) which create large holes inside the whole wheat bread, after it’s done baking.
The best solution for this is to pinch any such bubbles whenever you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.
Now you are armed with the knowledge of the 7 most common whole wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
So don’t let the bread mistake blues get you down ever again.
Are you fed up with recipes that tell you what to do, but not HOW to do it? Beth gives step by step instructions on exactly how to bake your own bread and many other food items. Visit her site now to claim your FREE subscription to her Baking & Recipe Tips Newsletter
The Art of the Marinade
September 12, 2008
It’s a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.
I’ll go into why that is the case a bit later on, but for the time being let’s just examine why we use marinades at all.
Principally there are two reasons. One is to add flavor, and the other is to tenderize. Usually, we are trying to do both.
It’s worth bearing in mind that marinating is a cooking process, even though heat is rarely applied. The importance of recognizing this is that, like any other cooking process, you can overdo it.
It’s not just a case of putting the meat or fish in a sauce and leaving it there until you are ready to use it. Many of the fruit juices we use in marinades, such as lemon and pineapple, contain enzymes that break down proteins. In essence, what they do is digest them.
Leaving meat in them for too long would result in an unpalatable mush. If you want to try this for yourself, leave a piece of pork in fresh pineapple juice overnight and then see what happens when you cook it.
You probably won’t like the result.
Why is meat tough?
It’s a tragedy that although we are killing our animals at an earlier age in order to satisfy the demand for fresh meat, the end product still tends to be tough.
There are good reasons for this and it is useful to have a working knowledge of them if only to avoid potential disasters.
It is not, as some cooks would have you believe, simply a matter of finding a butcher who will take the trouble to discuss your needs with you, if indeed such a person still exists outside of the more fanciful cookbooks.
Our meat is tough because it started out that way. And here’s why (if you are squeamish, skip this section):
When an animal is killed its muscles (protein) go into spasm caused by the injection of the well-known fight or flight chemicals released by the brain.
Under normal conditions, that is to say in the natural world, this would be followed by rigor mortis setting in, followed by a gradual relaxing of the proteins back to their normal state.
However because of the speed at which the slaughter and preparation of carcasses is carried out, this vital, natural step is rarely if ever completed. The animal is killed, cooled and frozen in one continuous process.
The result is toughened proteins.
A butcher who hangs his meat can, to some extent, reverse this effect. If you ever find one, hang on to him for dear life. You have found a rapidly disappearing treasure.
The alternative is to use marinades.
Basic principles
Marinades can be wet or dry and you can add just about any flavor you desire to them.
When a marinade is liquid, the base is usually acidic. As I said earlier, this may be fruit juice, but wine, vinegar or even beer may also be used. As a matter of fact I know of one cook who uses Coca-Cola.
If it marinades meat, just think what it’s doing to your insides.
Steeping in the marinade may take anything from a few minutes to several hours, and even overnight in the refrigerator.
The more delicate the proteins, though, the more chance there is of overdoing things. Fish, for example, should rarely be in a marinade for more than 30 minutes, particularly if lemon juice is involved (which it usually is).
Red meat, on the other hand, can sit in the refrigerator all night without coming to any harm. So can pork and chicken, providing there are no enzymes present of the type described above.
In other words, if you are using fresh fruit juice, keep the marinating time to a minimum. That is to say, no more than an hour at the outside.
Come to think of it, if either of those meats needs longer than that to tenderize it, it’s definitely time to change your supplier.
Caution
Whatever marinade you use, throw away any uncooked portion once you have finished with it. Do not taste it after the meat has been put in it, and do not use it for anything else.
If you want to heat it through to use it as an accompanying sauce, by all means do so, but ensure that it comes to the boil and that it cooks for at least 10 minutes.
Alternatively, heat it in the microwave, which will achieve the same thing in a shorter space of time.
Marinades are the perfect medium for food poisoning bugs to take their vacations in, and when bugs are on holiday they are happy. And when they are happy, they multiply. A bit like us, really.
If in doubt, throw it away.
Copyright © Tingira Publishing 2004 All Rights Reserved
Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.
Easy Herb Butters
September 3, 2008
Since herbs are plentiful this time of year, why not use them to make a variety of simple herb butters? You can even freeze the butters to enjoy in the cooler fall months ahead.
Use these tasty butters on everything from grilled steaks, fish, and chicken, to cooked vegetables. And don’t forget to slather some on a big chunk of fresh bread.
To make herb butters, chop the herbs very fine (and pulverize the seeds). Cream the butter. Then blend in the herbs and seasonings. Roll the herb butter into a log, then wrap the log in waxed paper. Store in the refrigerator, or put in the freezer (for up to 6 months).
Try the following herb butter combinations:
BASIC HERBAL BUTTER
2 sticks softened butter
1 Tsp. chopped, fresh green basil
1 Tbsp. chopped, fresh marjoram
1 Tbsp. chopped, fresh chives
1 tspo. chopped, fresh rosemary
1 tsp. fresh lemon juice
PARSLEY HERB BUTTER
1/2 c. softened butter
1 clove garlic, crushed
2 Tbsp. chopped fresh parsley
1 tsp. lemon juice
1/4 tsp. chopped basil
1/4 tsp. oregano
Pepper to taste
ROSEMARY BUTTER
2 Tbsp. chopped fresh rosemary leaves
1 Tbsp. chopped fresh parsley
1 tsp. lemon juice
2 sticks softened butter
Variation: To make pretty pats of these butters, spoon softened herb butter into candy molds and freeze. When the butter is frozen, pop it out of the molds. Store the butter pats in the refrigerator.
Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of “heavenly gourmet mixes” for sale at http://www.threeangelsgourmet.com and through gift shops, Christian bookstores, gourmet food stores, and gift basket companies across the country.
For daily food tips and other fun food information, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com
Make It With Mint
August 26, 2008
It wouldn’t be summer without fresh mint in pots on the front porch and in the garden. Mint is so easy to grow, it has such a wonderful fresh scent, and it can be used for all sorts of things.
Here are some easy ways to use mint:
Put a few fresh spearmint or peppermint sprigs in a teapot with your favorite tea. Let steep for 2-3 minutes and serve.
Use sprigs of mint as a pretty garnish for a special dessert.
For a casual arrangement for your dining room or kitchen table, fill an attractive glass or ceramic pitcher, vase, or other container with water. Add several long sprigs of fresh mint (being sure to strip away any mint leaves that would be covered by the water). The mint will add color to the room, scent the air, and even help keep pesky ants away.
Pot your favorite mint in a pretty container on your front porch to provide a welcoming fresh scent to anyone who comes to visit.
Add chopped mint leaves to scrambled eggs, omelettes, quiches, or souffles.
Mix mint in with your regular tabbouleh recipe for a refreshing summer salad.
Add mint to cooked peas, carrots, or potatoes at the end of the cooking process, then discard the mint leaves before serving the vegetables.
Make frozen mint cubes to use in many of your favorite foods and beverages. Finely chop some mint sprigs, then stuff them into ice cube trays, and fill each section of the tray with water. Freeze. When frozen, empty the trays into freezer bags. Use the mint cubes for iced tea or other beverages, or put a few cubes in your favorite casserole or stew.
Remember?next time you’re thinking of creating a special dish, or even an attractive arrangement for your table, make it with mint.
Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of “heavenly gourmet mixes” for sale at http://www.threeangelsgourmet.com and through gift shops, Christian bookstores, gourmet food stores, and gift basket companies across the country.
For daily food tips and other fun food information, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com
Moms Easy Cooking - Fast Meal Ideas For Busy Moms
August 18, 2008
Every busy mom worries about how to prepare fast, nutritious meals for her family. Working moms often find they have very little time for meal planning and preparation. After a long day at work, the last thing on your mind is spending an hour or more cooking and cleaning up afterwards. A little advance preparation and some creative menus are all you need to make mealtime less stressful. You will save a lot of time and energy if you plan an entire week’s meals in advance, and do your shopping all in one trip instead of making several trips to the grocery store each week.
A simple online search will give you some great recipes and meal ideas, most of which you can prepare in less than fifteen minutes. You will be able to find delicious recipes for family favorites such as spaghetti, meatloaf, and stroganoff, all of which can be partially prepared in advance, saving you valuable time in the evenings. Most busy moms worry about nutritious, fast breakfasts. Consider keeping frozen waffles, yogurts, cereal, and microwave items such as Hot Pockets on hand to save precious time in the mornings and still send your kids off to school with a good breakfast.
If your children take their lunch to school, prepare them the night before. You will have more time to make sure your kids are taking nutritious lunches and you will save yourself a lot of time and hassle in the mornings. Lunch items can include vegetable sticks, fruit snacks, cheese, crackers, and convenient juice boxes. Your kids will love the variety and will often be able to prepare their own lunches for the next day.
If you want to save additional time in the evenings, try cooking in a Crockpot. You can cook meat and vegetables in one convenient location, and the best part is your food will be ready when you get home. Your family will love coming home to the smells of delicious Crockpot meals that have been cooking all day. Another helpful idea would be to purchase a bread machine with a timer. You can place the ingredients in the bread machine and set the timer so that the bread will be ready upon your return home from your busy day.
Jennifer Houck is the owner of an ever growing Online Resource Guide for Mothers. Visit http://www.ilovebeingamom.com today!
Ten Proven Tips to Buy the Best Meat Available
August 9, 2008
Ten Proven Tips to buy the Best Meat Available
As you look through the meat section at your local grocery store you are probably like so many others asking yourself if the steaks you have chosen is really good meat. Here are some tips on how to make sure you buy good meat.
The quality grade does not necessarily mean that you will be getting good meat. Some cuts of meat are just naturally more tender than others. You should look for cuts from the less used muscles along the back such as the rib and loin sections. The shoulder, flank and leg cuts will be tougher. How to make sure you buy good meat
As you look through the meat section at your local grocery store you are probably like so many others asking yourself if the steaks you have chosen is really good meat. Here are some tips on how to make sure you buy good meat.
Hans is author of Steaks, Seafood and Barbeque Recipes at Steaks-Guide.com
