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catfish

Member Since 13 Jun 2004
Offline Last Active May 07 2005 04:40 PM
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Topics I've Started

Gf Pizza Dough Tip!

08 April 2005 - 09:10 PM

I occasionally make a pizza using a gluten-free bread recipe, but the problem is that the gluten-free bread dough is too sticky/runny to roll, but too firm to pour into a good crust so I fuss with it until I get it spread out to roughly the size and thickness I want. But here's a great idea that works really well; you can even cook it on a pizza stone.
Take a sheet of parchment paper, put the dough in the center. Place another sheet of parchment paper on top of it and simply press the dough out to the shape you want.
You can slide this right into the oven on top of a pre-heated pizza stone, or you can put it in a baking dish. Bake the crust for a few minutes and it will let go of the top parchment paper, after which you can apply the toppings and slide it back into the oven. The parchment on the bottom will brown but it won't burn, and the pizza will slide right off it when it's done cooking.

Lay's Stax "gluten Free" Label!

01 March 2005 - 03:57 PM

My DW bought a tube of "Lay's Stax". They are the same thing as Pringles basically. I was looking at the label expecting to find the dreaded "modified food starch" which would mean uncertainty and thus my inability to enjoy them, when I saw printed on the side of the can right above the bar code, "This product is naturally free of gluten." :o

Other than on specialty health products, I have never seen this on any other packaged food before. How nice would it be if everybody did this? I don't normally eat a lot of this type of thing, but you can bet I'll be getting these from now on, as long as they keep this text on the label! :lol:

You Gotta Be Careful!

09 August 2004 - 04:56 AM

I have had pretty good success eating out at most places, although some restaurants I have just learned to avoid. But this amusing incident made me realize that a lot of the people working in the kitchen aren't chefs, or even cooks for that matter. Just because they're cooking your food that doesn't mean that they know anything about food!
I went to an Italian restaurant and went over the menu. Almost everything was served with pasta, so I thought I'd ask the waiter whether I could get the rosemary chicken with potatoes instead of pasta. I explained that I could not eat any wheat and asked him if he would check with the cook staff to ensure that there would be no wheat sources in this. He came back with a smile and said it would be fine! So I asked for the chicken with potatoes rather than pasta and he replied, "You can have the pasta if you like."
To which I replied, "I can't have any wheat, remember?"
To which he replied, "There isn't any wheat in it. We checked"
Which of course made me sit up a bit and ask, "If there isn't any wheat in it, then what is it made of?"
He said he would go and get the ingredient list for me if I wanted to see for myself. I said that I would like that, and he went and got the list for me. Sure enough, as I expected, the first ingredient was "durum".
So I had to explain that this means wheat. I guess I assumed that anyone cooking pasta in an Italian restaurant would know that durum is wheat, but this showed me never, ever to assume anything of that sort!

Elevation And Rice Flour

29 July 2004 - 07:11 AM

I have tried several different baking mixes and recipes that require various flours, and every time I use one with rice flour it turns out very, very gritty. I live in the foothills of Colorado, over a mile above sea level. Is the altitude preventing the rice flour from cooking in the appropriate baking time, or is it the same down at sea level? Is there anything I can do about this? I can't imagine that these mixes are supposed to taste like they have sand in them. <_<

Characteristics Of Flours

22 July 2004 - 09:43 AM

I'm experimenting with mixing my own flour combinations, and I have found that they have very different properties that make one type good for one thing but useless for another. For instance, I find that millet and rice flour are too gritty to use for breading fried foods because the end result feels like it has sand in it. And while I have successfully used millet and potato starch mixture to make a white roux, it works quite poorly for making a brown roux as for gravy. Tapioca bread I tried was dry and spongey, whereas other types of breads have been way too dense.

What would be very helpful would be a good source of information on various flour types and what their properties are, what they are useful for and what they are not good for. Does anyone know where I can find information like this? Thanks. B)