To add salt or not to add salt to your dough, that is the question of the day. Salt is sometimes considered a non-critical ingredient. Many recipes don’t include salt or use a little amount and the bread tastes fine. So, why add salt then?
Sunday, May 27, 2012
BREAD SCIENCE: To Salt or Not to Salt
Thursday, May 24, 2012
Cheese Ravioli
This was my first attempt at ravioli
with my new pasta toys: the KitchenAid pasta roller, which I reviewed earlier, and the Norpro ravioli
maker. I couldn’t believe how much easier it was compared to my
first attempt in Ravioli with Sarah.
First, I made the basic pasta dough and rolled it out
with the pasta roller.
Then, I made ravioli shapes using the Norpro ravioli
maker. You can find step-by-step instructions for
how to use the ravioli maker here.
Next, I filled the ravioli with
cheese filling (the recipe for this is at the end of the post).
After the ravioli had dried
sufficiently, it was time to cook them. Add them to boiling water for 7-8
minutes.
Some of the ravioli burst open
while cooking, but the ones that held it together were mighty tasty!
Cheese filling for Ravioli
Fills 24 Ravioli
Ingredients:
1 cup cottage cheese
1 cup shredded Romano cheese
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon pepper
2 teaspoons salt
Directions:
Mix ingredients all together.
Refrigerate until ready to use.
Wednesday, May 16, 2012
The Mighty Oat
As I was researching some facts about oats to put in my Banana Oat Bread post I came across so
much information about them that I just had to share it with everyone. Who knew
there was so much awesomeness packed into a tiny oat?
Sunday, May 13, 2012
Monday, May 7, 2012
Banana Oat Bread
I felt adventurous in the kitchen this week! Maybe it was
just spring fever, but I felt ambitious enough to try making my own bread recipe.
As I looked around the kitchen for some inspiration I saw some ripe bananas on
the counter that needed to be used and some oat flour that I had bought
recently but still hadn’t put away. Something inside of me, probably the part
that is desperately tired of cold weather, said, “you should try combining
these two items,” and combine them I did!
Wednesday, May 2, 2012
BREAD SCIENCE: Seeing the whole picture
We have been learning a lot about bread science! Our journey
started off with How Yeast Works. Then
we learned all about Gluten and why
we Need Kneading.
Now it is time to put all our pieces together and see this
stuff in action. Check out this time lapse video I made of dough rising.
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