Sched Bread DAIRY EGGS NUTS WHEAT/ GLUTEN SOY CORN SEEDS * Notes Ingredients
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
N/Protein Determination in Pumpkin Seed According to the Dumas Method (He/Ar As Carrier)
APPLICATION NOTE F&F-D-001-2019/A1 N/Protein Determination in Pumpkin Seed according to the Dumas method (He/Ar as Carrier) Reference: AOAC 992.23 Crude Protein in Cereal Grains and Oil seeds Tested with VELP Scientifica NDA 702 Dual Carrier Gas Dumas Nitrogen Analyzer (Code F30800080) Copyright © 2019 VELP Scientifica. All rights reserved. No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP. VELP Scientifica, Italy Tel: +39 039 628 811 Fax: +39 039 628 8120 www.velp.com APPLICATION NOTE F&F-D-001-2019/A1 Introduction Pumpkin seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. Pumpkin seeds are a common ingredient in Mexican cuisine and they are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. The oil of pumpkin seeds, a culinary specialty and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil. Protein Determination in Pumpkin seed The Dumas method starts with a combustion furnace (CF), obtaining a mixture of gas molecules. Water is removed by a first physical trap (WT1 - DriStep™), placed after the combustion, and a second chemical one (WT2). Between the two, the elemental substances passed through a reduction furnace (RF). The auto-regenerative CO2 adsorbers let pass only the elemental nitrogen that is detected by the LoGas™ innovative Thermal Conductivity Detector (TCD) with no requirement for a reference gas. -
Irish Soda Bread
Irish Soda Bread Embrace the Emerald Isle. While all the amateurs are running around with green beer, make something that actually speaks of Ireland. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience before you omit them. We love the sweetness they impart. An Irish-American tradition for St. Patty’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed. Ingredients 1 tablespoon unsalted butter, for pan 2 cups all-purpose flour, plus extra for kneading 2 cups whole wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup raisins 2 cups buttermilk, well shaken Good Irish butter, for serving special equipment 9-inch round, 2-inch deep metal cake pan Directions Preheat the oven to 375 degrees. Generously butter a 9-inch round cake pan. Using a fork, stir the flours with salt and baking soda in a large bowl until combined. Add in the raisins, tossing to coat. Pour in the buttermilk while stirring with the fork, just until a rough dough forms. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. If it is sticky, sprinkle with a little more flour. Do not overwork the dough. Gather the dough into a ball and place it in the buttered pan, pressing lightly with your fingers to fill the pan. -
Pumpkin Painting Yields Profit for Art Department
To learn how to make pumpkin patch the panther brownies, see page 3. October 31, 2017 Halloween edition Student newspaper of Volume 86 Phillipsburg High School 4 Pages 410 South Seventh Street Phillipsburg, KS 67661 pause Teachers find a way to bring Halloween to the classroom LEYLA KARIM Senior Editor As students leave elementary school and Mrs. Hart isn’t the only one continuing a tra- move on to higher grade levels, they have to put dition. Ag teacher Marvin Fehlman and his FFA many things behind them. One of those things students will help with the Halloween festivities is the class Halloween parties. Sure, they may at the town square on the night of Halloween. have a few Halloween snacks in fifth or sixth The idea was first proposed last year by now grade, but by the time high school rolls around, senior, Maggie Shaw. The idea was then brought students don’t really celebrate the holiday as to chamber of commerce member Angie Wells much. who allowed the FFA students to be involved. A However, several faculty members have few activities that the FFA members put on were found ways to present the holiday as a learn- a pumpkin seed spitting contest, face painting ing opportunity. Spanish teacher Megan Hart is and a hayride. continuing the tradition of teaching her students "I want students to be involved because it's about La dia de los muertos, or, the Day of the good for them and good for the community if Dead. they would help out," Fehlman said. “[Day of the Dead] is celebrated in the Mexi- The FFA members plan to be involved in the can culture on November first and second. -
How Flour Affects Bread Quality
VOLUME 3 /NUMBER 11 Flour Quality Practical technology from Lallemand Inc. How Flour Affects Bread Quality LOUR PERFORMANCE depends on its bushel weight, heat damage, foreign mat - fungal alpha- amylase. Enriching replaces a composition, which in turn depends ter, broken kernels, and presence of wheat portion of the nutri ents lost during milling Fon wheat characteristics and milling. from other classes. and in the United States includes thia- The quality of bread flour is determined by Milling separates the bran and germ mine, riboflavin, niacin, iron, and (op- its ability to produce a consistent finished fractions from the endosperm, which is tionally) calcium. product with these characteristics: used to make flour, and reduces endosperm Flour age and storage are important • High loaf volume particles to the correct size. A series of sepa- because fresh flour without chemical • Symmetrical loaf shape ration and sizing steps converts one hun - maturing lacks the strength and tolerance • Attractive and even crust color dred pounds of wheat into about seventy- for breadmaking. Flour with chemical • Fine and uniform crumb structure five pounds of various flour types. Patent maturing may perform well when very • Smooth texture flour is made from the purest endosperm fresh, but not for the five to twenty-one • Light crumb color fraction with the lowest bran content. days after milling while it is respiring or • High absorption (moisture content) Clear flour is made from less pure fractions “sweating.” Flour is normally stable over a • Tolerance to processing variations and has higher protein and bran content. long period of time when stored properly • Tolerance to ingredient variations Straight flour contains all the flour frac - but can deteriorate when exposed to tions and has a protein and bran content extremes of temperature and humidity. -
The One Day Bake
The One Day Bake Generally, I like baking sourdough bread over a two day span to give it a nice long fermentation. However, you can certainly squeeze it into one day if needed. If you follow my trick for an overnight ice water starter feeding and you’ve got a full day to give your bread some loving, you can pull off this one day bake no problem! Variables* - Sourdough bread making is an active living process! It can be very temperamental with multiple elements effecting the process and final product including temperature, environment, and fermentation activity. The timing in this recipe is based off a room temperature of 72 degrees Fahrenheit. If your temp is colder, than your process will be slowed down so you can adjust the times accordingly. If it’s warmer, the process will be speed up so adjust accordingly. Baking is an intuitive process and this should be used as a rough guide in conjunction with the skills and knowledge you gained in Sourdough U! 10:00pm Feed Starter - remove most of the starter leaving at least 2 Tbsp, then The ice water will give you an extra 2-4 feed your starter with flour and ice cold water to slow down the activation hours of activation time so the starter will be ready to use 10:00pm Autolyse - mix flour and water together to form shaggy mass. when you wake up. 7:00am - Add Starter and Salt to the Dough - once the starter is fully activated, incorporate the starter and salt into the dough with the stretch and fold technique. -
Pentecost 7 Midweek Greenspring Village, Springfield, VA
10 July 2013 St. Athanasius Lutheran Church Pentecost 7 Midweek Greenspring Village, Springfield, VA Jesu Juva “Bread of Sin, Bread of Life” Text: Mark 8:1-9; Genesis 2:7-17; Romans 6:19-23 If you’re like me, you take bread for granted. It’s so basic and it’s so everywhere. You just go to the store and buy it. White bread, wheat bread, potato bread, corn bread, rye bread, soda bread, sourdough bread, pita bread, black bread, pumpernickle, sliced or in rolls or flat, baguette, biscuit, or bageled, challa or croissant, leavened or unleavened, and I could go on for a very long time. I googled “different kinds of bread” and got 20.5 million results. But it was not always so. In fact, there was a time was there was no bread. In the beginning. There was no bread in Paradise. Before the Fall, Adam and Eve simply ate the fruit of the trees and the vegetation God had provided for them. There was no work involved - just picking, eating, and enjoying. Good gifts from their heavenly Father. But with sin everything changed. The good and pleasant work God gave Adam become toil. Weeds and thorns and thistles would now grow and choke out good plants. For, God told Adam, cursed is the ground because of you. But then also this: and by the sweat of your face you shall eat bread. No longer would their everyday needs be satisfied so easily and so well. Now, bread would be their food staple. Bread, which takes work. -
Sourdough Bread What Is Sourdough Bread?
Sourdough Bread What is sourdough bread? Most commercial bread products are made with yeast that is commercially produced to behave a certain way. This is what we normally use in class. Sourdough is a bit different because it is made with a sourdough starter that traps natural yeast in the air and uses it to make bread rise. What is sourdough bread? Sourdough bread can look like anything, but most often looks like a beautiful artisan bread. Sometimes it has a tighter crumb and is denser because wild yeast is not as predictable. Artisan means it is not mass produced. It takes time and effort to create. What is sourdough bread? If you haven’t tasted sourdough bread, it has a much more complex flavor than typical bread. And the flavor is different depending on where you trap your yeast. San Francisco has the most famous sourdough bread. This video has lots of great information about the flavor of sourdough. What is sourdough? Sourdough is a bread made from the natural occurring yeast and bacteria in flour and the air. In traditional sourdough recipes, you’ll find three ingredients: sourdough starter (which consists of flour and water), salt and flour. There is no yeast, no milk, no oils and no sweeteners. It’s about as natural as you get when it comes to bread. Health Benefits of Sourdough bread LACTOBACILLUS Lactobacillus is the good bacteria in yogurt, kefir, sour cream, buttermilk, etc. It ferments the flour/water mixture and creates lactic acid In simple terms – all the nutrients in your bread are bigger and badder, and now your body is better able to USE them too. -
C Arving Board Flatbread
Flatbread GF Small 10” Gluten Free Pizza available by request C HEESE | 12 THREE L ITTLE PIGS | 15 San Marzano tomato sauce, mozzarella Pancetta, bacon, prosciutto, onion jam, mozzarella PEPPERONI | 13 MEATBALL & RICOTTA | 16 San Marzano tomato sauce, mozzarella, Heritage pork & beef meatballs, roasted garlic, imported pepperoni herbed ricotta, pecorino BUFFALO C HICKEN | 15 MARGARITA | 16 House hot sauce, crispy fried chicken, bleu cheese, Oil cured tomato, fresh mozzarella, herb pesto, basil red onion, scallions ESTO HRIMP | AUSAGE ALABRESE | P S 18 S C 15 Herb pesto, gulf shrimp, mozzarella, arugula, oil Bianco sausage, peppadews, provolone cured tomato, preserved lemon C arving Board Served with French fries, Kettle chips, slaw, pasta salad or potato salad BUILD Y OUR BURGER | 13 HOT DOG | 9 Certified Angus beef, Choose from any of Quarter-pound Old Neighborhood hot dog, the additions and bread choices below toasted bun, baked beans GREENSIDE SIGNATURE BURGER | 13 SHORT RIB GRILLED C HEESE | 12 Certified Angus beef, Vermont aged cheddar, Braised short ribs, oven roasted tomatoes, applewood smoked bacon, lettuce, tomato, onion, muenster, sourdough pretzel bun REUBEN | 11 T EXAS BBQ BURGER | 14 House corned beef, sauerkraut, thousand island, Certified Angus, jumbo onion ring, aged cheddar Swiss cheese, rye applewood smoked bacon, spicy BBQ, pretzel bun SOUTH SHORE C HICKEN C LUB | 13 TURKEY BURGER | 13 Grilled chicken, avocado, bacon, arugula, herbed Hand packed turkey, roasted piquillo peppers, mayo, balsamic glaze, ciabatta muenster, -
Mexican Made Vegan
FOR IMMEDIATE RELEASE Contact: Jon Robertson • [email protected] mexican made vegan Join best-selling author and chef Jason Wyrick as he explores the magic of Mexican regional cooking in Vegan Mexico (Vegan Heritage Press, $22.95, November 2016). A leading authority in vegan Mexican cuisine, Jason shares the core concepts for making authentic, veg-friendly dishes and ties the recipes to their place in the story of Mexico. His delicious recipes capture the essence of the moles of Oaxaca, the smoky chile fl avors of Zacatecas, the fruit-centric Southern regions, and the street food of Mexico City. Recipes include: • Classic Sweet Corn Tamales • Old-Style Street Enchiladas • Sonoran Machaca Burritos • Oaxacan Black Beans • Tres Leches Cake Readers will come away with a new understanding and admiration for the diversity of Mexico, inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, and more. Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation’s fi rst vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary profes- sionals. Jason was the fi rst vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google, and taught vegan cooking classes worldwide. His work has been featured in the New York Times, Vegetarian Times, and on both local and national television. Vegan Mexico by Jason Wyrick Vegan Heritage Press, LLC • Price: $22.95 ($32.00 Canada) ISBN: 978-1-9412-5221-5 • Paperback, 292 pages, 7½ x 9 • Publicity begins November 1, 2016 Available wherever print and ebooks are sold. -
Pretzel Knot House Sourdough Vegan Flatbread Vegan Little
Jester King Kitchen is uniquely tied to a time, place and people. We make our food from scratch using farm, fermented or foraged ingredients. Our dough contains 100% Texas grains and is leavened with the same wild yeast we use to ferment our beer. Pretzel Knot 8 house-baked pretzel, hatch chili queso House Sourdough vegan 6 sourdough bread, tomato chili marmalade, herb infused olive oil, beer vinegar Flatbread vegan 8 avocado, cherry tomato, black bean, black lime Little Gem & Arugula Salad gluten free 9 radish, honey-balsamic, toasted sunflower seeds Three Potato Salad 12 smoked white fish aioli, celery seed, mint marigold Burrata gluten free 14 summer melon, zucchini, ‘nduja vinaigrette, pickled fennel, garden basil Charcuterie Board 20 selection of Texas cheeses and cured meats deep ellum blue, redneck cheddar, van sormon, coppa, pancetta, ‘nduja, fig mustard, garden pickles Jester King Cookies 3 snickerdoodle rye sourdough chocolate chip Jester King Ice Cream 5 vanilla bean gluten free fitzhugh rocky road coconut citrus sorbet gluten free, vegan coffee & cinnamon bun swirl Pizzas - 12” The Reuben 15 pastrami beef belly, 1000 island, sauerkraut, caraway, pickles Americana 16 salsa verde, enchilada spiced ground beef, pepper jack, cilantro, red onion Genoese 15 tomato, salami, mozzarella, genoese basil La Carmen 14 roasted corn, hatch chile chevre, sungold tomatoes, ancho honey, basil Trentino 18 white sauce, country ham, fontina, gorgonzola, roasted mushroom, garden oregano Pyrus vegan 14 spiced pear, pecan, radicchio, coffee -
Viewer Recipes, Banana Zucchini Bread-Connie Santor, Plattsburgh, N
Across The Fence Zucchini Recipes – August 2007 Heather Fischer’s Recipes Grilled Zucchini Bean Dip 1 medium zucchini, thinly sliced lengthwise 2 garlic cloves, minced 2 cups white kidney beans, drained and rinsed ½ tsp. salt 2 Tbsp. fresh parsley, minced ¼ tsp. pepper 2 Tbsp. fresh lemon juice Preheat grill to medium. Grill zucchini 5 minutes, turning once, until slightly charred and fork- tender. In a blender, combine zucchini, beans, parsley, lemon juice, oil, salt, and pepper; puree until smooth. Transfer to serving bowl; cover and refrigerate if not serving right away. Zucchini Casserole 2 medium zucchini, sliced into rounds 1 stick butter 1 tomato, diced ⅔ cup Parmesan cheese 1 onion, sliced into rings 20 Ritz® style crackers, rolled out into crumbs 1 small green pepper, diced Preheat over to 350°F. In an 8x8-inch baking dish layer the bottom of the dish with half of the zucchini rounds. Top with the tomatoes, onion slices, green pepper and then the rest of the zucchini rounds. Melt butter and toss with the parmesan cheese and Ritz® cracker crumbs. Spread on top of the vegetable mixture. Bake covered, for one hour. Uncover the casserole and continue to bake for an additional 30 minutes. Zucchini Brownies ½ cup vegetable oil 1½ tsp. baking soda 1½ cups white sugar 1 tsp. salt 2 tsp. vanilla 2 cups shredded zucchini 2 cups all-purpose flour 1 cup chocolate chips ½ cup unsweetened cocoa powder ½ cup chopped walnuts Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a large bowl, mix together the oil, sugar, and 2 teaspoons vanilla until well blended. -
Amy Howlett Amychowlett.Com Omitted – Just Add the Lemon Zest, Garlic, Thyme and Ground Coriander at the Stage of Sweating Down the Onions for the Pork Cheeks
BRAISED PORK CHEEKS AND OCTOPUS With wet polenta, gremolata, and white soda bread 10 years ago one of my favourite restaurants – Jason Atherton’s Pollen Street Social – opened its doors, and they held a recipe competition. To my great delight I won that competition, and this is the recipe I created! Pork cheeks are a sustainable and cheaper forgotten cut, but the flavour and texture when cooked right is incredible – dark and glazed with pull-apart tender pink centre. Here they are paired with octopus tentacles as surf n’ turf, with a fragrant and flavoursome sauce and wet polenta. Most polenta recipes involve boiling on the stove, but this can result in polenta quickly becoming stodgy and lumpy. By starting with cold milk and stock, the polenta will absorb the liquid gradually, resulting in an even cook and smooth texture. I have included a recipe for white soda bread, but if you don’t want to make your own then any plain white bread will do (ciabatta, focaccia, flatbread etc) – it’s a vehicle for mopping up all the lovely sauce. It is a richly flavoured dish without being overly heavy, then the gremolata adds some freshness and acidity to balance the dish. If you are not a fish eater then the octopus can be Amy Howlett amyCHOWlett.com omitted – just add the lemon zest, garlic, thyme and ground coriander at the stage of sweating down the onions for the pork cheeks. Similarly, for any pescetarians the octopus quantity can be increased, cooking the onions and marinade ingredients from the pork cheek recipe before adding the marinated octopus.