TIPLET: Question: My machine shows size choices of 500g i 750g i 1000g how do I know which size to choose fro recipes choices of 1 lb, 1.5 lb, and 2 lb.
RULE OF THUMB: keep in mind that the amount of flour that best suits a particular size is a range, Use the machine size selection closest tot he amount suggested in your recipe of choice. I.E. 750 grams is approximately 1.65 lbs.
Ultimate Bread Machine Cookbook for Beginners, The Brooks, Stewart (Kindle copyright 2004) https://amzn.to/3NNnIAZ Convert not necessary – All recipes contain Imperial & Metric
I wish I had listened when my friends Nana tried to teach me how to prepare for salad or side or better yet her way to make Dandelion Wine. will have to try this recipe and see if it is “as I remember”
Caveat Lechtor: As always I recommend you shop local for the best price. This post contains Affiliate links. Use of these links may pay a small commission to me. This does not affect the price you pay
DRAFT: When anything Soy is “not an option” Often enough for two, but can be doubled. Best Flavor when it has a few hours for ingredients to “meld” It is my preference to only make enough for one meal, but it does store in refrigerator for at least a week so you can increase volume and make ahead.
Mix all ingredients together with a wisk until completely incorporated
To Serve: TRADITIONAL: Place in a bowl and toss the crsipy protein, serve over rice (Thai Jasmine using Orange Juice instead of Water is our fav or if you must Riced Cauliflower – won’t happen in our house except for ONE particular red head is visiting)
OPTIONAL DIP Water or Orange Juice .5 tsp at a time until a consistency you like for a dipping sauce.
Most of the time I get mine from Food Lion or Safeway via their delivery services. still a better price than Wal-Mart or Amazon “most of the time.
Again with emphasis – Neither Amazon or Wal-Mart offer the best prices for ANY of these ingredients. Since, unopened the St Dalfour, Maggi’s and Spice World Squeezes have an excellent Pantry shelf life, I watch for sales and “stock up” as the budget allows. Of course, once opened into the refrigerator they go.
Found this article on Serious Eats, but my memory of a block of butter, a commercial size rolling pin and a game of stick ball in the test kitchen is a good way to start my day
The “pounding method” is still a good way to relieve stress from FB Posts <G>
Today for baking, grating is great since it purchased “on sale” and kept fresh longer in the freezer. We also keep a “stick” on the counter in a small container for toast and other bread like objects.
For Bakers, The King Arthur website is a wealth of information and inspiration. For those who may be cooking for a smaller number of people, knowing what and how to freeze something slightly time consuming is very helpful.
Freezing dough raw or pre-baked fits well into my “10-20-30” Food Craft style
My favorite tiplet from this article: What’s the best way to make and freeze pie crust? It depends. When do you need to save the most time: now, or later? Making pie crust does take time, but the cadence of the process is up to you.
For the record. I prefer the roll out and freeze and often as not slightly pre-baked = InMySmallKitchen – these 5 inch push pans make serving easier and cooking for two, the right size for two reasonable portions This size and style has proven very useful, it is helpful that I can “fit” 3 into my Ninja Food oven to pre-bake, two go the freeze and one gets filled for “today”
Bread Lover’s Bread Machine Cookbook, The
