Forum Replies Created
- March 21, 2015 at 6:45 am in reply to: How do I convert a Paleo Bread recipe to a Bread Machine Recipe? #460982
This is wonderful FreebieQueen! Great details that I can really use. I already figured out the regular gluten to paleo conversion, but I’m still using the oven.
With summer coming who wants to use the oven. One more quick question… Does anyone out there know what setting I would use for a bread that does not use yeast?
For example, if I need to pop it in the oven right away per conventional instructions, how would I skip the rise and knead settings on my bread machine. Any tricks? (Sorry the bread machine was an awesome rummage find and I’m still learning how to use it).
Thank you so much!
I love Ginger Ale and anything ginger. I experimented with fermenting it using Caldwell’s Vegetable Starter for the probiotics. It turned out excellent.
I’ve been looking at Caribbean Ginger Beer recipes (like Root Beer) because I had the stuff when I was an exchange student in the West Indies back in the 90s. The bottled stuff is just syrupy which I want to avoid, and I can’t find a “diet version.” Would you have any ideas on how to do this?
I was pro-oven canning, for certain things, like breads, which had worked well for me. Temperature wise for dry goods and killing bugs it should be effective, BUT I found out (and should go find my post here about oven canning and add this)… The issue, aside from botulism issues for low acid foods, is that canning jars are not meant to take dry heat.
They can splinter these minute non-detectable pieces of glass that wind up in your food.
I found another cheap solution, and this works for off-the grid use as well. Get a brake bleeder from Harbor Freight (should be under $25). This is a hand pump device.
Then invest in the canning jar adapters for Food Saver on Amazon. Last I checked they were $10 to $15 each, then you’ll need the tubing (around $8 – going on memory here, though). It take 2-3 pumps to get the vacuum.
Easy! And it saves from buying the $200 Food Saver device. If you don’t ding your lids when opening they will reseal, as heat was not applied.
For extra long storage you can freeze your grains to kill bug eggs and/or heat them in a pan in the oven at 200 for 30 minutes, and even add a dessicator pack, which are floating around online on the prepper sites.July 6, 2014 at 7:09 pm in reply to: Love crafts of all kinds, anyone else lout there budget crafting? #455631
I’m into the Steampunk crafts, myself — little gears, electronic parts, reformed into something useful or decorative. Was into cross-stitch for a long time; it helped me to quit smoking. I have 8 years experience as a custom picture framer, but I am no longer doing it professionally and don’t have the set-up space.
I’d love to learn jewelry. I was looking at the wire bending “jigs” (I think they’re called) last time I was at Michael’s Arts and Crafts.
I should also add that for the sunblock, that substituting coconut oil would add natural antibacterial properties, and it has an additional natural SPF of it’s own.
I would boil the water first, then after cooling, I’d add 1/2 tsp Tea Tree Oil, which kills mold and bacteria (including MRSA). This may even add some residual bug repellent properties. Alternately, Oregano Essential Oil and Eucalyptus Essential Oil have antibacterial properties, as well. I’ve used these ingredients in water soluble recipes before and had no issues with unwanted things growing.
Sage – I’m positive. Good choice!
Nice menu! Looking for Okra recipes, btw.
We get the monthly deal at our favorite butcher for around $20. The regular prices are higher, but the deal is around $1 a pound for the assortment. AND they take it right out of the case when they pack it, so we know we’re not getting some old stuff they are just trying to just get rid of.
This really helps with variety because it’s different cuts and meats every month, and then we have to design recipes around the meat. The website supercook is also great for generating unique meal ideas with what you have. 🙂May 22, 2014 at 12:55 am in reply to: Gluten free recipes without potato flour or starch #453563
I have the same issues. I use Xanthan Gum (Now Pharmaceuticals has a pure, corn free variety) to imitate the binding of gluten, and I mix finely ground nut flours. Coconut is especially light, but almond can be mealy when used for breads.
What about soy flour, or other bean flours? My experience with arrowroot is good, but a little goes a long way. I’ve spent quite a bit on mistakes early-on myself.
I buy my flours in bulk at the local Co-op so they are cheaper. Take detailed notes, and freeze any mistakes. They can be used in meatloafs, as stuffing, pie crust, etc with some research and you have time to think about what to do with them.
You may even invent an awesome new recipe. B)May 19, 2014 at 7:24 pm in reply to: Baking questions from a complete beginner *and other cooking questions* #453554
My grandmother had a greasing trick I like to use. Fold (grease-side in) used butter wrappers and put them in a ziplock bag in the freezer. They don’t take up much space and to grease something, she’d just get one or two out and rub it on the item to be greased.
(She kept her butter out of the fridge, as do I, so it usually had a bit left on it).
As for adding a little more ingredients, you likely won’t cause a mistake unless it is A LOT more. I frequently measure by dumping into my hand or I “eye it” in any old container, and I’ve never had a disaster. (But I wouldn’t recommend this for the inexperienced).
The smaller your recipe is, the more accuracy counts. If you goof up, freeze it and brainstorm.
Freezing experiments and edible flubs, if they don’t turn out as intended, gives you a shot at a re-do. I’ll always think of something later. For example, my failed paleo cookie recipe wound up the perfect paleo pie crust with added coconut oil, failed experimental rice pilaf, too salty stuffing, etc, can be thawed and thrown in a future meatloaf.
Only problem I’ve ever had with cakes is people stomping (usually kids) through the kitchen, and then the cake in the oven collapses as it was trying to rise…. something most bakers know but always forget to mention. And no, you don’t have to tiptoe either 😉
Good Luck! Have Fun!
(eek — Moderator: I’m not sure if I said 10 seconds, or 10 minutes. It’s supposed to be 10 SECONDS. Sorry.
Can’t see my post to correct this).
My mother taught me how to dry them in the microwave. She puts them on a paper plate and microwaves for 10 seconds at a time, with a pause in between to cool them so they dry and don’t cook. When I tried it, I chopped them first, spread them out on the plate, and rotated several plates in the microwave while the others cooled.
They were dry in 2 minutes. They stayed nice and bright green too, and I was able to put them in the jar right away. (I’ve also done the ice cube method, which works well).
I hear ya! Welcome! I’m new to the whole forum thing, (feeling very dorky) but there is so much here.
it’s amazing. i can’t wait to get more comfortable and familiar with what’s already on here, so i can post some of my tricks, and cost cutters. i’m pretty resourceful, and did benefit from the wisdom of a grandmother who grew up during the depression.
we are working with one income here too.
Hello. I’m new here too, so “Hello!” But wanted to chime in and add that I’ve been making homemade cleaners for years and they are always more cost effective, often more or equally effective, and HEALTHIER! None of those endocrine and hormone disrupting chemicals. Looking forward to finding new recipes and ideas.