Fluffy Dumplings
Dry ingredients:
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Wet ingredients:
½ cup milk
2 tablespoons salad oil
Sift flour, baking powder and salt together into mixing bowl. Combine milk and salad oil in separate bowl and add together with dry ingredients, stirring just until moistened. Drop from tablespoon on top of bubbling stew or canned chicken broth. Cover tightly; let mixture return to boiling. Reduce heat, don’t lift cover, simmer 12-15 minutes. Makes 10.
The action of baking powder in recipes:
Yeast used in some recipes makes the product rise, but takes 2-3 hours to produce the gas to do so. Baking powder produces an instant reaction and is usually used in muffins, biscuits and pancakes. Baking powder is composed of three main parts: an acid such as cream of tartar (KHC4H4O6) or sodium aluminum sulfate (NaAl(SO4)2), a base such as baking soda (NaHCO3) and a filler such as cornstarch.
When the baking powder is incorporated into wet ingredients of the recipe, the water in the wet ingredients causes the cream of tartar and baking soda to go into solution and act as acid and base. Hence, the instant reaction produces carbon dioxide bubbles that cause the product to rise. These ingredients in the baking powder must be kept dry until used, or the reaction will begin. This is the reason the dry ingredients are blended together and the wet ingredients are mixed together separately. Also, recipes call for the wet and dry ingredients to be incorporated with each other only until moist, or the carbon dioxide gas will escape and the reaction may end, resulting in a flat product.
The reaction with cream of tartar type baking soda is:
NaHCO3 + KHC4H4O6 ----> KNaC4H4O6 + H2O + CO2.
The reaction with sodium aluminum sulfate type baking soda is:
NaAl(SO4)2 + 3 NaHCO3 ----> Al(OH)3 + 2 Na2SO4 + 3 CO2
In recipes that call for baking soda rather than baking powder, another acidic ingredient such as buttermilk, yogurt or an acidic fruit provide the acid for the reaction.
Saturday, August 7, 2010
Wednesday, July 28, 2010
Bread - Rolls
My Grandmother Lillian’s Favorite Luncheon Rolls
Ingredients:
Pkg. yeast dissolved in ¼ Cup lukewarm milk
1 Pint lukewarm milk
1tsp salt
1/3 C sugar
½ Cup melted butter or other shortening
4 eggs well beaten
8 Cup flour
Dissolve the salt and sugar in the milk, add some of the flour, mix and add the risen yeast, beat well. Add shortening and eggs; beat 5 minutes. Add rest of flour to the medium soft dough; let rise in warm place; punch down and make into rolls or loaves. Let rise and bake at 350⁰ F for 20 minutes. Brush tops with melted butter.
Science
Warm milk is used as a catalyst to speed up the action of the yeast. If the milk is too hot, it will kill the yeast and the bread will not rise.
Sugar is a necessary for the yeast to make CO2.
Milk also has sugar and gives the bread a nice flavor.
Yeast, in the production of baked goods, is a key ingredient and serves three primary
functions:
1) Production of carbon dioxide: Carbon dioxide is generated by the yeast as a result of the breakdown of fermentable sugars in the dough. The evolution of carbon dioxide causes expansion of the dough as it is trapped within the protein matrix of the dough.
2) Causes dough maturation: This is accomplished by the chemical reaction of yeast produced alcohols and acids on protein of the flour and by the physical stretching of the protein by carbon dioxide gas. Resulting in the light, airy physical structure associated with yeast leavened products
3) Development of fermentation flavor: Yeast imparts the characteristic flavor of bread and other yeast leavened products. During dough fermentation, yeast produce many secondary metabolites such as ketones, higher alcohols, organic acids, aldehydes and esters. Some of these, alcohols for example, escape during baking. Others react with each other and with other compounds found in the dough to form new and more complex flavor compounds. These reactions occur primarily in the crust and the resultant flavor diffuses into the crumb of the baked bread.
http://www.dakotayeast.com/yeast_functions.html
Ingredients:
Pkg. yeast dissolved in ¼ Cup lukewarm milk
1 Pint lukewarm milk
1tsp salt
1/3 C sugar
½ Cup melted butter or other shortening
4 eggs well beaten
8 Cup flour
Dissolve the salt and sugar in the milk, add some of the flour, mix and add the risen yeast, beat well. Add shortening and eggs; beat 5 minutes. Add rest of flour to the medium soft dough; let rise in warm place; punch down and make into rolls or loaves. Let rise and bake at 350⁰ F for 20 minutes. Brush tops with melted butter.
Science
Warm milk is used as a catalyst to speed up the action of the yeast. If the milk is too hot, it will kill the yeast and the bread will not rise.
Sugar is a necessary for the yeast to make CO2.
Milk also has sugar and gives the bread a nice flavor.
Yeast, in the production of baked goods, is a key ingredient and serves three primary
functions:
1) Production of carbon dioxide: Carbon dioxide is generated by the yeast as a result of the breakdown of fermentable sugars in the dough. The evolution of carbon dioxide causes expansion of the dough as it is trapped within the protein matrix of the dough.
2) Causes dough maturation: This is accomplished by the chemical reaction of yeast produced alcohols and acids on protein of the flour and by the physical stretching of the protein by carbon dioxide gas. Resulting in the light, airy physical structure associated with yeast leavened products
3) Development of fermentation flavor: Yeast imparts the characteristic flavor of bread and other yeast leavened products. During dough fermentation, yeast produce many secondary metabolites such as ketones, higher alcohols, organic acids, aldehydes and esters. Some of these, alcohols for example, escape during baking. Others react with each other and with other compounds found in the dough to form new and more complex flavor compounds. These reactions occur primarily in the crust and the resultant flavor diffuses into the crumb of the baked bread.
http://www.dakotayeast.com/yeast_functions.html
Sweet-n-Sour Sauce for Pork Chops
Ingredients:
4 Porkchops - for more increase the recipe accordingly.
3 T Brown Sugar
1/3 C Vinegar
1/3 C water
1 T Worchestershire Sauce
1 T Soy Sauce
Onion powder
Marinate the chops for a few hours in the refrigerator. I prefer to marinate the chops for a minimum of 12 hours, and better flavor if left overnight. I use 2 forks to fork/perforate the chops to get the marinade infused into the meat better. Also turn or stir the chops to get a better distribution of the marinade while it is marinating.
Grill the pork chops over a low heat or coal bed, while basting with sauce
Background
This is a recipe that was given to me by a family that I worked for while in college on their Wheat Harvest Crew, and is one of my favorites for the grill. All the cooking on harvest was done on the grill to keep the heat out of the camper.
Science
A marinade must have an acidic base such as wine, citrus juice or vinegar-acetic Acid. The natural acid in these breaks down the protein in the meat and tenderizes it and at the same time enhancing the flavor.
http://good-grillin.com/marinades.aspx
Soy sauce is one of the world's oldest condiments and has been used in China for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans, salt, and enzymes. It is also made artificially through a chemical process known as acid hydrolysis.
http://www.madehow.com/Volume-3/Soy-Sauce.html
Worcestershire Sauce is one of those ingredients that are often used in barbecue but seldom understood by cooks. Worcestershire Sauce, such as Lee & Perrins, is as little understood as it is so often used. It did not exist at the time of the Europeans "discovery" of barbecue or at the founding of the United States, so it cannot be said to be an original part of barbecue, at least in its commercial form as sold today.
http://old.cbbqa.org/articles/WorcestershireSauce.html
4 Porkchops - for more increase the recipe accordingly.
3 T Brown Sugar
1/3 C Vinegar
1/3 C water
1 T Worchestershire Sauce
1 T Soy Sauce
Onion powder
Marinate the chops for a few hours in the refrigerator. I prefer to marinate the chops for a minimum of 12 hours, and better flavor if left overnight. I use 2 forks to fork/perforate the chops to get the marinade infused into the meat better. Also turn or stir the chops to get a better distribution of the marinade while it is marinating.
Grill the pork chops over a low heat or coal bed, while basting with sauce
Background
This is a recipe that was given to me by a family that I worked for while in college on their Wheat Harvest Crew, and is one of my favorites for the grill. All the cooking on harvest was done on the grill to keep the heat out of the camper.
Science
A marinade must have an acidic base such as wine, citrus juice or vinegar-acetic Acid. The natural acid in these breaks down the protein in the meat and tenderizes it and at the same time enhancing the flavor.
http://good-grillin.com/marinades.aspx
Soy sauce is one of the world's oldest condiments and has been used in China for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans, salt, and enzymes. It is also made artificially through a chemical process known as acid hydrolysis.
http://www.madehow.com/Volume-3/Soy-Sauce.html
Worcestershire Sauce is one of those ingredients that are often used in barbecue but seldom understood by cooks. Worcestershire Sauce, such as Lee & Perrins, is as little understood as it is so often used. It did not exist at the time of the Europeans "discovery" of barbecue or at the founding of the United States, so it cannot be said to be an original part of barbecue, at least in its commercial form as sold today.
http://old.cbbqa.org/articles/WorcestershireSauce.html
Apple Juice - Canning
Ingredients
8 Quarts Apples (12) these amounts will yield about 2.5 gallons
6 Quarts Water (boiling) (9)
2 T Cream of Tartar (3)
1 Cup Sugar +/- to your liking Depends on the sweetness of the apples.
Wash the apples remove bad spots and quarter the apples. Measure and place the quartered apples into a 5 gallon pail with a sealable lid. Do not need to remove cores, stems or seeds.
Boil the water and add the cream of tartar when the water is boiling, and pour the boiling water over the apples and completely cover the apples with the water, let stand for 24 hours. (May have to place a plate and jar over the apples to help keep them covered.)
Strain the juice through cheesecloth into a large pan, add the sugar and boil for 15 minutes. Pour into clean and sterile sealable jars and turn upside down for 5 minutes for lid seal to set and turn back over and let cool. Store in a cool dark place.
Science
Question answered about cream of tartar…Why does the cream of tartar bring the juice out of the apple? One more way cream of tartar gets used in the kitchen is when we're working with sugar. Where cream of tartar is a stabilizing agent for egg whites, a pinch added to boiling sugar is actually an interfering agent. The cream of tartar gets in the way of sugar's natural tendency to bind together and prevents those dreaded sugar crystals from forming.
Cream of tartar is also an acidic by-product from the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, and it gets purified into the powdery white substance that we use in baking.
Cream of tartar is also often added to baked products to help activate the alkaline baking soda. In fact, cream of tartar mixed with baking soda is what gives us baking powder.
http://www.thekitchn.com/thekitchn/food-science/food-science-what-is-cream-of-tartar-072125 7-28-2010
8 Quarts Apples (12) these amounts will yield about 2.5 gallons
6 Quarts Water (boiling) (9)
2 T Cream of Tartar (3)
1 Cup Sugar +/- to your liking Depends on the sweetness of the apples.
Wash the apples remove bad spots and quarter the apples. Measure and place the quartered apples into a 5 gallon pail with a sealable lid. Do not need to remove cores, stems or seeds.
Boil the water and add the cream of tartar when the water is boiling, and pour the boiling water over the apples and completely cover the apples with the water, let stand for 24 hours. (May have to place a plate and jar over the apples to help keep them covered.)
Strain the juice through cheesecloth into a large pan, add the sugar and boil for 15 minutes. Pour into clean and sterile sealable jars and turn upside down for 5 minutes for lid seal to set and turn back over and let cool. Store in a cool dark place.
Science
Question answered about cream of tartar…Why does the cream of tartar bring the juice out of the apple? One more way cream of tartar gets used in the kitchen is when we're working with sugar. Where cream of tartar is a stabilizing agent for egg whites, a pinch added to boiling sugar is actually an interfering agent. The cream of tartar gets in the way of sugar's natural tendency to bind together and prevents those dreaded sugar crystals from forming.
Cream of tartar is also an acidic by-product from the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, and it gets purified into the powdery white substance that we use in baking.
Cream of tartar is also often added to baked products to help activate the alkaline baking soda. In fact, cream of tartar mixed with baking soda is what gives us baking powder.
http://www.thekitchn.com/thekitchn/food-science/food-science-what-is-cream-of-tartar-072125 7-28-2010
SauerKraut
Ingredients-
1 Large head of Cabbage
3 T salt
Shred cabbage and sprinkle with salt stirring to cover all the cabbage.
Let set to wilt for 2-3 hours at room temp.
Pack into clean, sterile jars using its own juices that the cabbage has made. Close tightly and store in a cool area, don’t let it get too warm. (IF more liquid is needed, use only distilled water.)
Hot peppers could be added for extra zip.
Science
Sauerkraut is "acidic cabbage." It is the result of a natural fermentation by bacteria native to cabbage in the presence of 2 to 3% salt. The fermentation yields lactic acid as the major product. This lactic acid, along with other minor products of fermentation, gives sauerkraut its characteristic flavor and texture.
Salting of the cabbage serves two major purposes. First, it causes an osmotic imbalance which results in the release of water and nutrients from the cabbage leaves. The fluid released is an excellent growth medium for the microorganisms involved in the fermentation. It is rich in sugar and growth factors. Second, the salt concentration used inhibits the growth of many spoilage organisms and pathogens.
http://www.jlindquist.net/generalmicro/324sauerkraut.html 7-28-2010
1 Large head of Cabbage
3 T salt
Shred cabbage and sprinkle with salt stirring to cover all the cabbage.
Let set to wilt for 2-3 hours at room temp.
Pack into clean, sterile jars using its own juices that the cabbage has made. Close tightly and store in a cool area, don’t let it get too warm. (IF more liquid is needed, use only distilled water.)
Hot peppers could be added for extra zip.
Science
Sauerkraut is "acidic cabbage." It is the result of a natural fermentation by bacteria native to cabbage in the presence of 2 to 3% salt. The fermentation yields lactic acid as the major product. This lactic acid, along with other minor products of fermentation, gives sauerkraut its characteristic flavor and texture.
Salting of the cabbage serves two major purposes. First, it causes an osmotic imbalance which results in the release of water and nutrients from the cabbage leaves. The fluid released is an excellent growth medium for the microorganisms involved in the fermentation. It is rich in sugar and growth factors. Second, the salt concentration used inhibits the growth of many spoilage organisms and pathogens.
http://www.jlindquist.net/generalmicro/324sauerkraut.html 7-28-2010
Tuesday, July 20, 2010
Banana Bread
1 cup sugar
1/2 cup butter(oleo) or canola oil
2 eggs
3 TB sour cream (0r milk)
2 cups flour
1 teaspoon soda
1 teaspoon salt
3 bananas or 1 cup
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9x5" loaf pan.
Cream 1 cup sugar and 1/2 cup oleo in a bowl. In a separate bowl, beat two eggs and then add to sugar mixture. Add in sour cream and baking soda. Add salt and flour to the mixture in small amounts alternating with small amounts of bananas. Mix in vanilla and bake in a 350 0ven for 45 to 60 minutes. ( My oven usually takes a little longer) Check using a knife or toothpick. When it comes out clean the bread is done.
Science:
Baking soda is the leavening agent for this recipe. The bread is baked right away as the reaction has already begun. Soda can be used for this recipe as there are several ingreadients that counteract the basic taste in the soda.
Bananas are a great source of potassium and nutrition. Lack of potassium is associated with poor circulation, Chronic-Fatigue syndrome, hypertension, edema, headaches, and insomnia. One study in men showed that men who took calcium supplements lowered their risk of stroke significantly.
1/2 cup butter(oleo) or canola oil
2 eggs
3 TB sour cream (0r milk)
2 cups flour
1 teaspoon soda
1 teaspoon salt
3 bananas or 1 cup
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9x5" loaf pan.
Cream 1 cup sugar and 1/2 cup oleo in a bowl. In a separate bowl, beat two eggs and then add to sugar mixture. Add in sour cream and baking soda. Add salt and flour to the mixture in small amounts alternating with small amounts of bananas. Mix in vanilla and bake in a 350 0ven for 45 to 60 minutes. ( My oven usually takes a little longer) Check using a knife or toothpick. When it comes out clean the bread is done.
Science:
Baking soda is the leavening agent for this recipe. The bread is baked right away as the reaction has already begun. Soda can be used for this recipe as there are several ingreadients that counteract the basic taste in the soda.
Bananas are a great source of potassium and nutrition. Lack of potassium is associated with poor circulation, Chronic-Fatigue syndrome, hypertension, edema, headaches, and insomnia. One study in men showed that men who took calcium supplements lowered their risk of stroke significantly.
Monday, July 19, 2010
Dill Pickles
Wash cucumbers in cold water. Wash quart jars in very hot water.
Brin Mixture:
13 cups cold and hard water.
5 cups white vinegar.
1 cup canning salt.
Bring the brin to a boil.
Place the canning jar lids in a pan and simmer over low heat.
Add a stem of dill, 3-5 cloves of garlic, and 1 tsp of sugar to each jar. Pack the jars with cucumbers. Pour the hot brin over the cucumbers and seal each jar with the heated lids.
Bake in oven at 200 degrees for 1 hour.
Science:
http://ezinearticles.com/?Pickles---Science-in-Your-Kitchen&id=1051549
Brin Mixture:
13 cups cold and hard water.
5 cups white vinegar.
1 cup canning salt.
Bring the brin to a boil.
Place the canning jar lids in a pan and simmer over low heat.
Add a stem of dill, 3-5 cloves of garlic, and 1 tsp of sugar to each jar. Pack the jars with cucumbers. Pour the hot brin over the cucumbers and seal each jar with the heated lids.
Bake in oven at 200 degrees for 1 hour.
Science:
http://ezinearticles.com/?Pickles---Science-in-Your-Kitchen&id=1051549
Saturday, July 17, 2010
standing wave
I wanted to mention this yesterday and forgot. An easy demo for a standing wave is to use a piece of string about 10-15 feet long and tie one end to something sturdy. Take a jigsaw and remove the blade and attached the other end to the jigsaw. Pull tight and start the jigsaw. You will easily see the nodes and antinodes. Try difference tensions in the string to produce different wavelengths.
Thanks for a great week!
Justed want to say thanks for a great week of science at USD! I greatly appreciated your energy and attitude during the activities. I know the students at your schools are in great hands! Thanks for making a difference in the lives of your students and have a great year!!!
microwaves and polarity information
Here are three links on microwaves and polarity. Feel free to check them out. I would advise not putting anything flammable in the microwave!! However, you may want to try some other materials. If you try anything that shows a difference, please let me know.
Friday, July 16, 2010
Peanut Brittle
PEANUT BRITTLE
When Chemistry Tastes Great!
John McEnelly
The owner of a local candy store gave this recipe to my mother with the stipulation she was to never pass it on to anyone else. I remember mom and her Methodist Guild spending one night a year preparing this candy for the annual Christmas Bazaar. They always sold out. The candy store no longer exists. Both Mom and the candy man have passed on. So I assume the promise is void. The brittle is great and easy to make; enjoy!
Ingredients:
1 cup sugar
½ cup white Karo syrup
1 cup Spanish peanuts (salted/roasted; NOT raw)
1 Tblsp real butter
¼ tsp salt
1 tsp baking soda
1 tsp real vanilla
Materials:
1 heavy 2qt sauce pan. Heavy holds heat longer and spreads heat evenly.
1 buttered cookie sheet. If non-stick, butter anyway.
2 strong wooden spoons.
Proceedure:
1. Place on a small 2x2 piece of wax paper or tinfoil;
Butter
Salt
Baking soda
2. Have ready the 1tsp vanilla
3. Have ready the buttered cookie sheet
4. Into the sauce pan, add the sugar and Karo syrup
5. Set the stove at medium high and mix with wooden spoon until the sugar is melted. Let it heat and boil, stirring intermittently to keep the sugars at an even heat.
6. If you have not done so, yet, measure out 1 cup of Spanish roasted peanuts, and have ready.
7. As it gets hotter, the sugar mixture will begin to darken. HERE IS WHERE YOUR JUDGEMENT COMES IN.
I take the pan off the heat just as the hot mixture turns a little darker than light honey color. More on this later.
Now, as John Wooden said, “Hurry, but don’t rush.” Mix in the contents on the wax paper or foil and the vanilla. Three things should happen; the mixture will bubble and froth … keep stirring … the color darkens … keep stirring … the vanilla gives off a great aroma … keep stirring … until the butter is melted.
Fold in the peanuts until fairly evenly dispersed.
Dump everything on the cookie sheet. Place pan aside or put under tap with a slow stream of hot water gradually filling it. Grab the second wooden spoon that has been buttered. Using the two spoons, mash and spread the hot mixture evenly over the whole sheet. The end result should be little thicker than the peanuts.
Transfer pan outside if it is cold and dry, or else the freezer or fridge will work. Break up once cooled.
Options:
1. The darker the brittle, the more burned and robust the taste. If you prefer it ‘milder’ than yours ended up, take the pan from the heat at a lighter color. The color I tried to describe should have no burned sugar taste. A couple of trial runs should result in consistent brittle cooked to your desire.
2. I far prefer cashews! I f you opt for cashew brittle, get the halves and pieces. They are cheaper and I still break them into smaller pieces.
3. Of course top drawer is macadamia brittle! No matter what, make sure your nuts are roasted and salted. This is one time when buying name brand really makes a difference.
4. Doubling does not hurt.
5. If making multiple batches, be sure and completely clean pan and utensils, or bad things happen. Just wiping of the cookie sheet and adding another coat of butter, if needed, is okay.
Some Chemistry
1. Change of state fore sucrose once it and the corn syrup reach 160 degrees C.
2. Oxidation/reduction reaction as the sucrose/fructose/glucose mixture approach caramelization. This is limited as most people find the burned taste distasteful.
3. NaHCO3 gives off CO2 as it is added to the very hot melted sugar. This gives brittle a more “brittle texture.” The amount used is important, for excessive levels of NaHCO3 result in very thick brittle not unlike cinder blocks.
4. The above are only three of a number of complex reactions resulting in this particular brittle’s texture and flavor.
When Chemistry Tastes Great!
John McEnelly
The owner of a local candy store gave this recipe to my mother with the stipulation she was to never pass it on to anyone else. I remember mom and her Methodist Guild spending one night a year preparing this candy for the annual Christmas Bazaar. They always sold out. The candy store no longer exists. Both Mom and the candy man have passed on. So I assume the promise is void. The brittle is great and easy to make; enjoy!
Ingredients:
1 cup sugar
½ cup white Karo syrup
1 cup Spanish peanuts (salted/roasted; NOT raw)
1 Tblsp real butter
¼ tsp salt
1 tsp baking soda
1 tsp real vanilla
Materials:
1 heavy 2qt sauce pan. Heavy holds heat longer and spreads heat evenly.
1 buttered cookie sheet. If non-stick, butter anyway.
2 strong wooden spoons.
Proceedure:
1. Place on a small 2x2 piece of wax paper or tinfoil;
Butter
Salt
Baking soda
2. Have ready the 1tsp vanilla
3. Have ready the buttered cookie sheet
4. Into the sauce pan, add the sugar and Karo syrup
5. Set the stove at medium high and mix with wooden spoon until the sugar is melted. Let it heat and boil, stirring intermittently to keep the sugars at an even heat.
6. If you have not done so, yet, measure out 1 cup of Spanish roasted peanuts, and have ready.
7. As it gets hotter, the sugar mixture will begin to darken. HERE IS WHERE YOUR JUDGEMENT COMES IN.
I take the pan off the heat just as the hot mixture turns a little darker than light honey color. More on this later.
Now, as John Wooden said, “Hurry, but don’t rush.” Mix in the contents on the wax paper or foil and the vanilla. Three things should happen; the mixture will bubble and froth … keep stirring … the color darkens … keep stirring … the vanilla gives off a great aroma … keep stirring … until the butter is melted.
Fold in the peanuts until fairly evenly dispersed.
Dump everything on the cookie sheet. Place pan aside or put under tap with a slow stream of hot water gradually filling it. Grab the second wooden spoon that has been buttered. Using the two spoons, mash and spread the hot mixture evenly over the whole sheet. The end result should be little thicker than the peanuts.
Transfer pan outside if it is cold and dry, or else the freezer or fridge will work. Break up once cooled.
Options:
1. The darker the brittle, the more burned and robust the taste. If you prefer it ‘milder’ than yours ended up, take the pan from the heat at a lighter color. The color I tried to describe should have no burned sugar taste. A couple of trial runs should result in consistent brittle cooked to your desire.
2. I far prefer cashews! I f you opt for cashew brittle, get the halves and pieces. They are cheaper and I still break them into smaller pieces.
3. Of course top drawer is macadamia brittle! No matter what, make sure your nuts are roasted and salted. This is one time when buying name brand really makes a difference.
4. Doubling does not hurt.
5. If making multiple batches, be sure and completely clean pan and utensils, or bad things happen. Just wiping of the cookie sheet and adding another coat of butter, if needed, is okay.
Some Chemistry
1. Change of state fore sucrose once it and the corn syrup reach 160 degrees C.
2. Oxidation/reduction reaction as the sucrose/fructose/glucose mixture approach caramelization. This is limited as most people find the burned taste distasteful.
3. NaHCO3 gives off CO2 as it is added to the very hot melted sugar. This gives brittle a more “brittle texture.” The amount used is important, for excessive levels of NaHCO3 result in very thick brittle not unlike cinder blocks.
4. The above are only three of a number of complex reactions resulting in this particular brittle’s texture and flavor.
Rootbeer Fermentation
Rootbeer Fermentation
Recipe:
Clean, empty, plastic bottles and caps
Large Bowl
Funnel
Mixing spoon
Water (preferably spring water)
Bakers yeast (the dry kind)
Root beer extract
Sugar
Measuring spoons and cups
1. Dissolve 1/8 teaspoon of yeast in ½ cup of very warm water. Let stand for 5 minutes. Being in warm water activates the yeasts, and wakes them up from being dried out. Spring water, incidentally, makes better root beer than tap water.
2. Using the bowl, combine 1 ½ - 2 tablespoons of Root beer extract with 1 1/8 cups of sugar in warm water, to dissolve the sugar.
3. Add the two mixtures to the bottle and add warm water to bring the level of the liquid up to two liters. (Be sure to use very warm water). Fill the bottles to within 1 ½ to 2 inches from the top. Close tightly and hold upside down to check for leaks. Make a label out of plain white paper, and put your names on it. Tape the label to the bottle.4. Age the root beer for 3 or 4 days in a warm, dark place. Then store in a cool, dark place for 2 more days. Refrigeration will stop the fermentation process and kill the yeast. Total aging of at least one week is recommended. Two weeks will improve the flavor. Be sure to check the bottles every day for tightness, if they get too pressurized, they will explode. Never use glass bottles!
5. Chill root beer and taste. You may be surprised at how different this root beer is from store-bought root beer.
Science:
Root beer was made by our forefathers by soaking Sassafras (a type of tree) root in water, and adding sugar and yeast (yeast for carbonation). In the early 1900's however, scientists discovered that safrole, a chemical found in Sassafras root, was a carcinogen (which means it is a cancer causing agent). Now, a mixture of other herbs and spices makes up "root beer extract" which is what we now use to make homemade root beer.
Cellular respiration is the breakdown of sugar (glucose) to form ATP (a form of energy for an organism). There are two types of respiration: aerobic (requiring oxygen) and anaerobic (without oxygen). Yeast cells (a type of fungus) obtain energy from glucose (sugar) by a specific anaerobic process called fermentation. There are two types of fermentation, lactic acid fermentation (which occurs in muscle cells when they are oxygen deprived), and alcoholic fermentation, which is involved in the making of food products. Alcoholic fermentation begins after glucose diffuses into the yeast cell. The glucose is broken down into 2, 3 carbonmolecules called pyruvic acid. The pyruvic acid is then converted to CO2, ethanol, and energy for the yeast cell. Don't get excited, students, there is very little ethanol in this root beer. :)
Fermentation is used to make a variety of food products, including the making of beer, wine, bread, cheese, sauerkraut, and baked goods. It is the carbon dioxide produced by the yeasts that give root beer its "fizz." This fizz is produced in store bought root beer by a carbonation machine that forces carbon dioxide into the root beer mixture, without the aid of our little yeast friends.
Equation for alcoholic fermentation:
C6H12O6 ------> 2 CO2 + 2 CH3CH2OH (ethanol) + 2 ATP
Analysis Questions:
Questions with ** should be answered the day root beer is made. All others should be answered when the root beer is ready.
1.** Describe the appearance of the root beer during the bottling process.
2. Describe the appearance of the root beer after fermentation. How is it different?
3.** Why were the yeasts necessary in this experiment?
4.** Why was the sugar necessary?
5. Explain how the root beer came to be carbonated.
6.** Explain how commercial (store bought) root beer is carbonated.
7.** What is safrole? Why do we not use it anymore?
8. **List the needed ingredients to make root beer.
9. Why did we put the yeasts in the warm water for 5 minutes?
10.** What is fermentation?
Recipe:
Clean, empty, plastic bottles and caps
Large Bowl
Funnel
Mixing spoon
Water (preferably spring water)
Bakers yeast (the dry kind)
Root beer extract
Sugar
Measuring spoons and cups
1. Dissolve 1/8 teaspoon of yeast in ½ cup of very warm water. Let stand for 5 minutes. Being in warm water activates the yeasts, and wakes them up from being dried out. Spring water, incidentally, makes better root beer than tap water.
2. Using the bowl, combine 1 ½ - 2 tablespoons of Root beer extract with 1 1/8 cups of sugar in warm water, to dissolve the sugar.
3. Add the two mixtures to the bottle and add warm water to bring the level of the liquid up to two liters. (Be sure to use very warm water). Fill the bottles to within 1 ½ to 2 inches from the top. Close tightly and hold upside down to check for leaks. Make a label out of plain white paper, and put your names on it. Tape the label to the bottle.4. Age the root beer for 3 or 4 days in a warm, dark place. Then store in a cool, dark place for 2 more days. Refrigeration will stop the fermentation process and kill the yeast. Total aging of at least one week is recommended. Two weeks will improve the flavor. Be sure to check the bottles every day for tightness, if they get too pressurized, they will explode. Never use glass bottles!
5. Chill root beer and taste. You may be surprised at how different this root beer is from store-bought root beer.
Science:
Root beer was made by our forefathers by soaking Sassafras (a type of tree) root in water, and adding sugar and yeast (yeast for carbonation). In the early 1900's however, scientists discovered that safrole, a chemical found in Sassafras root, was a carcinogen (which means it is a cancer causing agent). Now, a mixture of other herbs and spices makes up "root beer extract" which is what we now use to make homemade root beer.
Cellular respiration is the breakdown of sugar (glucose) to form ATP (a form of energy for an organism). There are two types of respiration: aerobic (requiring oxygen) and anaerobic (without oxygen). Yeast cells (a type of fungus) obtain energy from glucose (sugar) by a specific anaerobic process called fermentation. There are two types of fermentation, lactic acid fermentation (which occurs in muscle cells when they are oxygen deprived), and alcoholic fermentation, which is involved in the making of food products. Alcoholic fermentation begins after glucose diffuses into the yeast cell. The glucose is broken down into 2, 3 carbonmolecules called pyruvic acid. The pyruvic acid is then converted to CO2, ethanol, and energy for the yeast cell. Don't get excited, students, there is very little ethanol in this root beer. :)
Fermentation is used to make a variety of food products, including the making of beer, wine, bread, cheese, sauerkraut, and baked goods. It is the carbon dioxide produced by the yeasts that give root beer its "fizz." This fizz is produced in store bought root beer by a carbonation machine that forces carbon dioxide into the root beer mixture, without the aid of our little yeast friends.
Equation for alcoholic fermentation:
C6H12O6 ------> 2 CO2 + 2 CH3CH2OH (ethanol) + 2 ATP
Analysis Questions:
Questions with ** should be answered the day root beer is made. All others should be answered when the root beer is ready.
1.** Describe the appearance of the root beer during the bottling process.
2. Describe the appearance of the root beer after fermentation. How is it different?
3.** Why were the yeasts necessary in this experiment?
4.** Why was the sugar necessary?
5. Explain how the root beer came to be carbonated.
6.** Explain how commercial (store bought) root beer is carbonated.
7.** What is safrole? Why do we not use it anymore?
8. **List the needed ingredients to make root beer.
9. Why did we put the yeasts in the warm water for 5 minutes?
10.** What is fermentation?
Ramen Noodle Salad
Ramen Noodle Salad
Ingredients
1 (16 ounce) package coleslaw mix
2 (3 ounce) packages any flavor ramen noodles
1 bunch green onions, chopped -optional
1 cup sunflower seeds -5 oz. or more
1/2 cup white sugar
1/4 cup olive oil
1/3 cup apple cider vinegar
Directions
In a large salad bowl, combine the slaw, and green onions.
Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; add broken up ramen noodles sunflower seeds before serving.
_________________________________________________________________
I make this salad for picnics and potlucks a lot. I also make it for suppers and for holidays. It seems to be a big favorite and is usually not duplicated at gatherings.
Benefits of Olive Oil: Olive oil is one of the good oils. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidants. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.
Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones. It also lowers the incidence of the formation of gallstones.
Researcher suggests that including olive oil in your diet may offer benefits in terms of colon cancer prevention and lowering your risk of heart disease.
Benefits of Apple Cider Vinegar: Some of the vitamins, amino acids, and bioflavonoids found in apples and apple cider vinegar are antioxidants, which help prevent cancer and protect the body against damage caused by exposure to chemical toxins.
Apples and apple cider vinegar contain pectin, a water soluble fiber which can absorb water, fat, toxins, and cholesterol in the digestive tract and remove them from the body. Pectin also improves glucose metabolism and lowers blood pressure resulting in improved heart health. The insoluble fiber in apples aids digestion and elimination, promotes regularity, and contributes to bowel cleaning.
Apple cider vinegar contains 5% acetic acid and much smaller amounts of malic acid, lactic acid, and various amino acids. They give apple cider vinegar its antiseptic property, which helps deter the growth of unwanted bacteria and yeasts in the digestive track. By taking a little apple cider vinegar before a meal, you can increase stomach acidity and thereby improve digestion and nutrient uptake.
Apples and apple cider vinegar are full of easily absorbable minerals, with potassium being by far the most plentiful. Potassium works together with sodium in the control of the body's water balance, conduction of nerve impulses, contraction of muscles, maintenance of a normal heart rhythm, and it is essential for the storage of carbohydrate and its breakdown for energy.
Magnesium, a mineral found in smaller amounts, is a vital catalyst in enzyme activity, involved in the production of energy from food. It assists in the uptake of calcium and potassium and is required for the formation of healthy bones and teeth.
Ingredients
1 (16 ounce) package coleslaw mix
2 (3 ounce) packages any flavor ramen noodles
1 bunch green onions, chopped -optional
1 cup sunflower seeds -5 oz. or more
1/2 cup white sugar
1/4 cup olive oil
1/3 cup apple cider vinegar
Directions
In a large salad bowl, combine the slaw, and green onions.
Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; add broken up ramen noodles sunflower seeds before serving.
_________________________________________________________________
I make this salad for picnics and potlucks a lot. I also make it for suppers and for holidays. It seems to be a big favorite and is usually not duplicated at gatherings.
Benefits of Olive Oil: Olive oil is one of the good oils. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidants. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.
Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones. It also lowers the incidence of the formation of gallstones.
Researcher suggests that including olive oil in your diet may offer benefits in terms of colon cancer prevention and lowering your risk of heart disease.
Benefits of Apple Cider Vinegar: Some of the vitamins, amino acids, and bioflavonoids found in apples and apple cider vinegar are antioxidants, which help prevent cancer and protect the body against damage caused by exposure to chemical toxins.
Apples and apple cider vinegar contain pectin, a water soluble fiber which can absorb water, fat, toxins, and cholesterol in the digestive tract and remove them from the body. Pectin also improves glucose metabolism and lowers blood pressure resulting in improved heart health. The insoluble fiber in apples aids digestion and elimination, promotes regularity, and contributes to bowel cleaning.
Apple cider vinegar contains 5% acetic acid and much smaller amounts of malic acid, lactic acid, and various amino acids. They give apple cider vinegar its antiseptic property, which helps deter the growth of unwanted bacteria and yeasts in the digestive track. By taking a little apple cider vinegar before a meal, you can increase stomach acidity and thereby improve digestion and nutrient uptake.
Apples and apple cider vinegar are full of easily absorbable minerals, with potassium being by far the most plentiful. Potassium works together with sodium in the control of the body's water balance, conduction of nerve impulses, contraction of muscles, maintenance of a normal heart rhythm, and it is essential for the storage of carbohydrate and its breakdown for energy.
Magnesium, a mineral found in smaller amounts, is a vital catalyst in enzyme activity, involved in the production of energy from food. It assists in the uptake of calcium and potassium and is required for the formation of healthy bones and teeth.
Neapolitan Rice Krispie Treats
Neapolitan Rice Krispie Treats
I have always loved Rice Krispie treats. As a child they were one of my favorite snacks. Through the years I have made and sampled many variations of the traditional recipe. I have used different cereals or added peanut butter or frosting . . . and they were all good. But I finally discovered my most favorite version of the treat this summer on the campus of Black Hills State University. When I got home, I sought out and modified a version of the recipe for Neapolitan Rice Krispie Treats. My family loves them and so do I, of course.
Layer 1:
I have always loved Rice Krispie treats. As a child they were one of my favorite snacks. Through the years I have made and sampled many variations of the traditional recipe. I have used different cereals or added peanut butter or frosting . . . and they were all good. But I finally discovered my most favorite version of the treat this summer on the campus of Black Hills State University. When I got home, I sought out and modified a version of the recipe for Neapolitan Rice Krispie Treats. My family loves them and so do I, of course.
Layer 1:
3 tablespoons butter or margarine
3 cups mini marshmallows
3 ½ teaspoons strawberry Quik
4 - 6 drops red food coloring
½ cup strawberry preserves
4 ½ cups Rice Krispies
Layer 2:
Layer 2:
3 tablespoons butter or margarine
3 cups mini marshmallows
½ cup semi-sweet chocolate chips
4 1/2 cups Cocoa Krispies
Layer 3:
4 1/2 cups Cocoa Krispies
Layer 3:
3 tablespoons butter or margarine
3 cups mini marshmallows
4 ½ cups Rice Krispies
Butter the sides and bottom of a 9” x 13” pan.
Melt butter in a microwave-safe mixing bowl (45 seconds on high). Stir Strawberry Quik and food coloring into melted butter. Use enough red coloring to get a dark pink hue. Add the strawberry preserves and stir. Add the marshmallows and stir to coat. Microwave mixture for 30 seconds; stir. Repeat until the marshmallows are melted and smooth. Add cereal and stir to coat. Empty into the pan and press down well, using buttered fingers to prevent sticking.
Rinse out bowl and repeat melting procedure with Layer 2. Add chocolate chips to melted marshmallows before stirring in the Cocal Krispies. Empty onto strawberry layer and press down as neatly as possible, using buttered fingers.
Repeat the melting procedure with Layer 3. Add Rice Krispies, stir to coat, then layer on top of the chocolate layer. Press flat. Let sit for at least 1 hour. Cut into 12 or more squares.
The Science of Marshmallows
Most American children know all about marshmallows. The fluffy, chewy, sweet treats are often used to make Rice Krispie treats and other desserts. They are roasted over campfires and used to make s'mores. Marshmallow cream is a spreadable marshmallow product that can be used to make fudge, top an ice cream dessert, or add a sweet layer to brownies. Marshmallow Peeps appear in the stores around Easter. Their soft structure, crunchy sugar coating, and adorable shapes have become a beloved Easter tradition for many people. In many homes around the country, marshmallow-covered sweet potatoes are a staple at the Thanksgiving table.
The original marshmallows were named after the root of the marshmallow plant that were included in the recipe to make them. The roots and leaves of the marshmallow plant contain mucilage, a slimy-textured demulcent used for soothing inflamed or injured skin. It has also been used as a homeopathic cough suppressant and as an herbal treatment for minor digestive issues, but it is no longer used to make marshmallows, its namesake confection.
Marshmallows are mostly sugar and water wrapped around a bunch of air bubbles. When you cook marshmallows in your microwave oven, several things happen at once. The microwave makes the water molecules vibrate very quickly—which makes the water heat up. The hot water warms the sugar, which softens a little. The hot water also warms the air bubbles. When you warm air in a closed container, the gas molecules move around faster and push harder against the walls of the container. As the air in the bubbles warms up, the air molecules bounce around faster and faster and push harder against the bubble walls. Since the sugar walls are warm and soft, the bubbles expand, and the marshmallow puffs up. If it puffs up too much, some air bubbles burst, and the marshmallow deflates like a popped balloon. When you take the marshmallow out of the microwave and it cools off, the bubbles shrink and the sugar hardens again. When the microwave marshmallow cools, it’s dry and crunchy. That’s because some of the water in the marshmallow evaporates when the marshmallow is hot. If you cook your marshmallow for too long, it turns brown or black inside. That happens when the sugar gets so hot that it starts to burn.
Marshmallows make excellent tools for studying science. They can be used to determine the speed of light, to show the effects of pressure changes in a vacuum, and many other things.
Butter the sides and bottom of a 9” x 13” pan.
Melt butter in a microwave-safe mixing bowl (45 seconds on high). Stir Strawberry Quik and food coloring into melted butter. Use enough red coloring to get a dark pink hue. Add the strawberry preserves and stir. Add the marshmallows and stir to coat. Microwave mixture for 30 seconds; stir. Repeat until the marshmallows are melted and smooth. Add cereal and stir to coat. Empty into the pan and press down well, using buttered fingers to prevent sticking.
Rinse out bowl and repeat melting procedure with Layer 2. Add chocolate chips to melted marshmallows before stirring in the Cocal Krispies. Empty onto strawberry layer and press down as neatly as possible, using buttered fingers.
Repeat the melting procedure with Layer 3. Add Rice Krispies, stir to coat, then layer on top of the chocolate layer. Press flat. Let sit for at least 1 hour. Cut into 12 or more squares.
The Science of Marshmallows
Most American children know all about marshmallows. The fluffy, chewy, sweet treats are often used to make Rice Krispie treats and other desserts. They are roasted over campfires and used to make s'mores. Marshmallow cream is a spreadable marshmallow product that can be used to make fudge, top an ice cream dessert, or add a sweet layer to brownies. Marshmallow Peeps appear in the stores around Easter. Their soft structure, crunchy sugar coating, and adorable shapes have become a beloved Easter tradition for many people. In many homes around the country, marshmallow-covered sweet potatoes are a staple at the Thanksgiving table.
The original marshmallows were named after the root of the marshmallow plant that were included in the recipe to make them. The roots and leaves of the marshmallow plant contain mucilage, a slimy-textured demulcent used for soothing inflamed or injured skin. It has also been used as a homeopathic cough suppressant and as an herbal treatment for minor digestive issues, but it is no longer used to make marshmallows, its namesake confection.
Marshmallows are mostly sugar and water wrapped around a bunch of air bubbles. When you cook marshmallows in your microwave oven, several things happen at once. The microwave makes the water molecules vibrate very quickly—which makes the water heat up. The hot water warms the sugar, which softens a little. The hot water also warms the air bubbles. When you warm air in a closed container, the gas molecules move around faster and push harder against the walls of the container. As the air in the bubbles warms up, the air molecules bounce around faster and faster and push harder against the bubble walls. Since the sugar walls are warm and soft, the bubbles expand, and the marshmallow puffs up. If it puffs up too much, some air bubbles burst, and the marshmallow deflates like a popped balloon. When you take the marshmallow out of the microwave and it cools off, the bubbles shrink and the sugar hardens again. When the microwave marshmallow cools, it’s dry and crunchy. That’s because some of the water in the marshmallow evaporates when the marshmallow is hot. If you cook your marshmallow for too long, it turns brown or black inside. That happens when the sugar gets so hot that it starts to burn.
Marshmallows make excellent tools for studying science. They can be used to determine the speed of light, to show the effects of pressure changes in a vacuum, and many other things.
Beer Bread
This recipe came from my German minister.
3 cups self-rising flour
1/2 cup granulated sugar
1 12oz. beer
1 tbsp melted butter
Combine the flour and the sugar, then pour the beer in slowly and blend the three ingredients. Place the dough in a greased and floured small bread pan. Pour the melted butter over the top of the loaf. Bake at 350 for 50 minutes.
Science behind the recipe
*granulated sugar - is almost pure sucrose, which is a disaccaride. Used as a sweetener for the bread.
*self-rising flour - already has baking powder and salt included. The baking powder acts as the levening agent which causes the foaming action. This causes the bread to rise, making it lighter and softer. Cream of tartar is part of the baking powder, which uses the water from the beer to produce the carbon dioxide. The salt is for flavor, and helps control the actions of the yeast. The baking powder is a "double-acting" agent. It will release carbon dioxide right away when the beer is combined with the dry ingredients, causing the foaming, and will also release carbon dioxide when warmed in the oven.
* beer - has four main components. 1) Yeast is uncellular organisms that convert sugar into alcohol, carbon dioxide, and flavor compounds. 2)Barley stores energy as starch. The starch has to be broken down into malt before the yeast can digest it. This process, called malting, includes keeping the barley kernels warm and moist until they germinate, which produces enzymes. These enzymes break down the starch so the yeast can continue the process. 3)Hops produces oils, acids, and resin that help as natural preservatives. 4) Water is the moisture and also reacts with the baking powder.
This recipe came from my German minister.
3 cups self-rising flour
1/2 cup granulated sugar
1 12oz. beer
1 tbsp melted butter
Combine the flour and the sugar, then pour the beer in slowly and blend the three ingredients. Place the dough in a greased and floured small bread pan. Pour the melted butter over the top of the loaf. Bake at 350 for 50 minutes.
Science behind the recipe
*granulated sugar - is almost pure sucrose, which is a disaccaride. Used as a sweetener for the bread.
*self-rising flour - already has baking powder and salt included. The baking powder acts as the levening agent which causes the foaming action. This causes the bread to rise, making it lighter and softer. Cream of tartar is part of the baking powder, which uses the water from the beer to produce the carbon dioxide. The salt is for flavor, and helps control the actions of the yeast. The baking powder is a "double-acting" agent. It will release carbon dioxide right away when the beer is combined with the dry ingredients, causing the foaming, and will also release carbon dioxide when warmed in the oven.
* beer - has four main components. 1) Yeast is uncellular organisms that convert sugar into alcohol, carbon dioxide, and flavor compounds. 2)Barley stores energy as starch. The starch has to be broken down into malt before the yeast can digest it. This process, called malting, includes keeping the barley kernels warm and moist until they germinate, which produces enzymes. These enzymes break down the starch so the yeast can continue the process. 3)Hops produces oils, acids, and resin that help as natural preservatives. 4) Water is the moisture and also reacts with the baking powder.
Chocolate Sheet Cake
Equipment needed: mixing bowl, mixing spoon, saucepan, jellyroll pan, measuring cup, measuring spoons, oven
2 cups flour
2 cups sugar Set aside
1/4 tsp. salt
Boil 1 stick oleo, 1/2 cup Crisco, 1 cup water, 4T cocoa. While hot, pour over flour mixture.
Add:
1/2 cup buttermilk
2 eggs beaten
1 t soda, 1/2 t salt, 2 t vanilla
Pour in large jelly roll pan. Bake about 25 min. at 350.
Frosting:
2 cups brown sugar, 6 T butter, 6 T milk
Bring to boil. Add 1 cup chocolate chips & 2 t vanilla. Beat well.
Science taking place:
-When the oleo melts it is a phase change.
-The cake includes buttermilk and baking soda. The baking soda (sodium bicarbonate) reacts with the acid in the buttermilk to produce carbon dioxide. The bubbles caused by the carbon dioxide gas help to make the cake lighter.
-The batter is a homogeneous mixture.
-The protien or gluten in the flour provide the stucture for the product. The fats and sugar help limit the formation of gluten so the product does not get too tough. Eggs also heap with leavening.
-Baking involves heat transfer. This produces a chemical change.
Pizza Crust
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
The Science Behind the Pizza!
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
The Science Behind the Pizza!
- http://arstechnica.com/science/news/2009/01/pizza-crust-preparation-and-antioxidant-properties.ars This website provides helpful information about keeping the nutritional quality of your pizza. It also has alternative preparation methods to add nutrition to your recipe.
- This particular recipe uses yeast as it's leavening agent, there are other methods and recipes that help you get the desired crust. The crispy the crust the less the leavening agent you should use.
- Health benefits of pizza: Lycopenes.The luscious tomato sauce that adds a touch of sweetness to your pizza is an excellent source of lycopenes. Lycopenes are natural carotenoids that give the tomato its rich, red color, not to mention some very interesting health properties. Lycopenes are strong antioxidants that studies have shown may decrease the risk of prostate cancer and help to protect against heart disease. It's best to get lycopenes from tomato sauce rather than the whole tomato since the processing involved in making the sauce makes the lycopenes easier for the body to absorb and process.
- Health benefits of pizza: VeggiesIf you don't put veggies on your pizza, maybe it's time to start. Onions are rich in sulfur compounds and flavonoids which help to maintain a healthy immune system and may reduce the risk of certain types of cancer. Onions have also been shown to promote a healthy heart. Other veggies that can add antioxidant and nutritional punch to pizza are artichokes, spinach, red peppers, broccoli, and even slices of steamed squash. A veggie filled slice of pizza is a tasty way to get your daily vegetable quota.
- Health benefits of pizza: Calcium That layer of cheese that makes your pizza slice rich and gooey is a good source of bone building calcium. Some studies have also shown that a high calcium diet can help to reduce the risk of colon cancer. Despite these benefits, cheese is also high in fat, so cut the cheese in half and double up on the tomato sauce for a healthier slice of pizza.
Italian Bread Sticks
1 pkg dry yeast (2¼ tsp)
2/3 cup warm water (105˚- 115˚F)
1 Tbsp. sugar
1 tsp. salt
¼ cup cooking oil
2 – 2¼ cups flour
Cooking Oil
1 egg white
1 Tbsp water
Sesame seeds or coarse salt
Grated Parmesan cheese
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, 1 tsp. salt, ¼ cup oil, and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn the dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Shape dough into 14-16 equal parts. Roll each part into pencil-like rope, 8 inches long (for thicker bread sticks) or 10 inches long (for thinner bread sticks). Place 1 inch apart on greased baking sheet. Brush lightly with oil. Cover; let rise in warm place for 20 minutes. Heat oven to 350˚F. Beat egg white and 1 tablespoon of water slightly; brush over sticks and sprinkle with seeds or salt. Bake until bread sticks are golden brown—about 20-25 minutes. Sprinkle with Parmesan cheese and serve. Great with spaghetti or chicken fettuccine!
Science: Louis Pasteur discovered how yeast works in 1859. Yeast is a leavener. It produces carbon dioxide gas by feeding on sugar and on the starches in flour. This gas makes the bread rise by creating hundreds to thousands of balloon-like bubbles in the dough. It gives the bread sticks their fluffiness.
Cooking oil, like Crisco, is a lipid material derived from plants. Avoid using cooking oil whose label says “partially hydrogenated”. These have unsaturated fats which can be damaged at high temperature and converted to a trans fat. It is better to look for fats labeled super-unsaturated (like flax seed) or monounsaturated (like olive and canola oil). Polyunsaturated oils are also healthy choices. The healthiest cooking oils to use for people with diabetes are walnut oil and canola oil, which are both good for baking, sautéing at low to medium-high heat, and in dressings.
Loaded Guacamole
Ingredients
4 avocados, halved
2 limes, juiced or 4 tbls lime juice
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon cayenne
½ cup tomatoes diced
¼ cup chopped green onion
¼ cup chopped cilantro
2 clove garlic, minced or 2 tbls garlic powder
Directions
Squeeze the avocados into a large bowl, add the lime juice, and toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 30 minutes and then serve. To prevent the guacamole from browning, it must be stored in a way that prevents all contact with oxygen.
Science
The genetic makeup of the avocado is such that once cut open, the meat of the Avocado is exposed to air and oxidation occurs. This is because of a chemical process involving an enzyme called polyphenol oxidase. This enzyme works on phenolic compounds in the flesh of the avocado, changing their chemical structure to create melanins which results in a brown color.
Adding an acid, like the lime juice in the guacamole, will slow the reaction of the enzyme with oxygen by lowering the pH and removing the copper cofactor necessary for the enzyme to function. The lime juice helps slow down the process, but it will still turn brown over the course of several hours if exposed to air.
The best way to prevent oxygen intrusion is to take plastic wrap and seal it over the guacamole. You can store the guacamole this way without it turning brown for 2 to 3 days. Make sure the plastic wrap is completely touching the surface with no air bubbles. Refrigeration will also slow down the action of the enzyme.
4 avocados, halved
2 limes, juiced or 4 tbls lime juice
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon cayenne
½ cup tomatoes diced
¼ cup chopped green onion
¼ cup chopped cilantro
2 clove garlic, minced or 2 tbls garlic powder
Directions
Squeeze the avocados into a large bowl, add the lime juice, and toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 30 minutes and then serve. To prevent the guacamole from browning, it must be stored in a way that prevents all contact with oxygen.
Science
The genetic makeup of the avocado is such that once cut open, the meat of the Avocado is exposed to air and oxidation occurs. This is because of a chemical process involving an enzyme called polyphenol oxidase. This enzyme works on phenolic compounds in the flesh of the avocado, changing their chemical structure to create melanins which results in a brown color.
Adding an acid, like the lime juice in the guacamole, will slow the reaction of the enzyme with oxygen by lowering the pH and removing the copper cofactor necessary for the enzyme to function. The lime juice helps slow down the process, but it will still turn brown over the course of several hours if exposed to air.
The best way to prevent oxygen intrusion is to take plastic wrap and seal it over the guacamole. You can store the guacamole this way without it turning brown for 2 to 3 days. Make sure the plastic wrap is completely touching the surface with no air bubbles. Refrigeration will also slow down the action of the enzyme.
Thursday, July 15, 2010
Steak Fajitas with Stoplight Peppers
by Craig Holbeck
Ingredients
2 fresh limes (juice from these)
3 cloves of garlic, minced
1 cup of silver tequila, (I use one made from Blue Agave)
¼ cup soy sauce
1 tsp. hot pepper sauce
1 tsp. fresh ground pepper
1 onion, chopped
1 jalapeno, seeded, and minced (optional)
1/8 cup oil (for pan frying)
1 Tbs. fresh cilantro, chopped, (optional)
1 - 1 1/2 lbs. skirt steak, trimmed of fat, figure 1/4 to 1/3 lb per person (I have also substituted stew meat instead of steak).
1 large or 2 medium yellow (or red) onions, peeled and cut in half and thinly sliced
3 large bell peppers, one green and one yellow or red, seeded and cut into thin slices (hence the stoplight colors)
1 tomato cut into wedge sized pieces (optional)
6 to 8 tortillas (8 inch flour or corn)
Condiments:
salsa
shredded mild cheddar cheese
sour cream
Guacamole
Shredded lettuce
Directions for the steak fajita recipe:
Pre-grill the meat to medium rare
In a plastic zippered type bag, add the first 6 ingredients and mix them well. Then add the steak. Slice the meat into 1/4 inch wide slices.
Place this bag in the refrigerator 6-8 hours (overnight is even better).
.
Before we begin cooking the steak fajita recipe, look what needs to be done so that everything is ready at the same time.
.
Here is what needs to be done as part of the steak fajita recipe:
The meat has to be heated before it gets served
The bell peppers and onions get fried with the meat (some people may also like tomato wedges with these)
Warm the tortillas just before serving so they are piping hot when served
Condiments need to be prepared (or procured) ahead of time.
Prepare guacamole, shredded cheese, lettuce, and salsa an hour or two before planning to serve the fajitas.
Place them in serving bowls and keep chilled.
Getting the tortillas ready:
I place 4 tortillas on top of each other & microwave them on high for 30 to 40 seconds. Microwaves vary, so experiment.
Now remember, you are not going to heat your tortillas until the last minute. If you have one of those tortilla keepers this is a good time to use it.
Heating it up
Drain the marinade from the meat through a colander.
Heat the oil in the pan on medium to medium high heat (a cast iron pan works well, so do griddles).
Have the bell peppers and onions close by. Place the steak in the pan and heat about 5 minutes. Place the peppers and onion (optional tomato and jalapeno would go here also) in with the meat. You could also do this in a grill pan on your grill if you want to avoid the frying).
Cook till veggies are translucent. Stir occasionally but let them brown a bit so they will have that nice brown grilled look to them.
Serving
Place the steak & veggies (out of the pan) onto a large platter, place all the condiments on the table. If heating tortillas, put them in now.
Eating Fajitas
Take a hot tortilla and add some steak, onions and bell peppers. Sprinkle some cheese and add a spoon of any of the condiments.. Don‘t use eating utensils this is grab it and growl eating!
http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm
Marinade Science - How marinades work
Enzymes break down fibers to tenderize meats
By Peggy Trowbridge Filippone, About.com Guide
Marinades serve two different functions: as a tenderizer and flavor enhancer. You probably already know that some tough cuts of meat benefit from the tenderizing effects of marination, but how does it work? Take a look at how you can make marinades work for you before getting to the marinade recipes.
Marinade tenderizing science
The cooking process itself turns connective tissues into gelatin to varying degrees. Depending on the cut and type of meat, it may need a little assistance to bring it to a palatable range of tenderness. Certain plant and fungi enzymes and acids can break down muscle and connective proteins in meats. As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. The active enzyme in the papaya leaves is papain, now refined from papayas and commercially available. Connective tissue that comes in direct contact with the protein-digesting enzymes gets broken down.
These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in greater fluid loss and thus drier meat. Enzymes are heat activated at levels between 140 and 175 degrees F. and deactivated at the boiling point, so it really serves no purpose other than flavoring to let meat sit in a marinade at room temperature. In fact, refrigeration is recommended to avoid the growth of harmful bacteria. Let meat come to room temperature before cooking.
Direct contact is the important point, since it is necessary for the chemical reaction to occur. This means that soaking a piece of meat in a marinade will only penetrate just so far into the surface of the meat. If you marinate a large cut of meat in a tenderizing marinade, you end up with a mushy exterior and an unaffected center. Puncturing the meat for the marinade to penetrate gives an uneven result, with the further undesirable side effect of allowing the meat to lose even more juices while cooking. Thus, flat cuts of meat benefit most from tenderizing marinades. Place meat in a heavy zip-top bag with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.
Some slaughterhouses now inject papain into the animals just before slaughtering. The injected papain is carried through the bloodstream to all parts of the animal and is later activated by the cooking process. This sometimes results in a mushy piece of meat due to the enzyme destroying too much of the muscle fiber firmness. The newest method being researched is a machine which immerses tough cuts of meat into a water bath and then sends a shockwave through the meat, breaking down tough fibers.
Grandma's Homemade Bread
Grandma's Homemade Bread
** This is a recipe that has been handed down through my family for generations. It is a special treat but you have to plan ahead because of the time factor in making it.
Ingredients
1 pkg yeast
1 c lukewarm water
4 T sugar
3 c warm water
1/4 c lard (or butter)
1 T salt
Approx. 10 c of Robin Hood White Flour
Crisco Shortening for coating pans/bowl
In a small bowl combine 1c lukewarm water, 4T sugar and 1 pkg yeast. Stir and dissolve, then let set for yeast to work---mixture will rise and starts bubbling. Allow this to set for approx. 15 minutes.
In a large bowl combine 3 c warm water, 1/4 c lard or butter, and 1 T salt. Stir to melt butter in solution.
Then add the yeast mixture to the water/butter/salt solution bowl. Stir in 5 cups of flour. Continue adding flour and stirring until bread mixture holds together. Then flour table surface and put dough on flour. Sprinkle with flour and start kneading bread. Continue adding flour until bread is no longer sticky and dough is smooth. You will use about 10 total cups of flour. Kneading usually takes about 5-10 minutes. Coat large bowl with Crisco shortening and place dough in bowl to rise. Cover bowl with a moist cloth so dough doesn't dry out.
Let dough rise until double in size ----about 3 hours depending on the temperature of your kitchen. Then punch dough down. Divide dough into 4 equal loaves. Take each loaf and work dough with hands by folding and spanking dough to release air pockets. Then put in bread pans that are coated with Crisco. **Hint--do not use spray to coat pans. Cover the 4 loaves with a moist towel and let dough rise until it archs above pan and about doubles in size. Bake bread in a preheated oven at 350' until bread is golden brown approx 30-40 minutes.
Remove bread from oven, let cool in pans a couple of minutes then flip loaves onto a paper towel. Brush the tops of the loaves with butter. Let bread cool, turn on sides so the bottom also cools. Yields 4 Loaves.
This bread is very light and fluffy. There are no preservatives in it so if you are not using it in the 1st few days, it will need to be stored in a refrigerator to prevent mold growth. Bread also freezes well.
SCIENCE FACTS
**Use fresh yeast--check the package label to make sure it isn't out dated or your bread will not rise.
**Temperature of water to dissolve yeast is critical. Hot water will kill yeast and cold water will not activate yeast cells. Use WARM water to the touch.
**Flour---my Mom told me Robin Hood Flour is the key to good bread. This flour is higher in protein content and protein or gluten gives the bread texture. Gluten forms a network of proteins that stretch through the dough like a web, trapping air bubbles that form as yeast ferments creating air holes in perfect bread.
**Kind of liquid affects bread---water makes a loaf that has more wheat flavor and crisper crust
---Milk and cream based breads are finer texture and brown quickly
---orange juice can be used and makes the wheat breads sweeter.
**Fats: do not use whipped butter or low grade margarine because they have to much water and weaken composition of loaf.
**Sugar is the fuel that feeds yeast so it ferments producing carbon dixide that makes the bread rise.
**Salt helps control yeast development and prevents bread from over rising. Salt helps create good texture and adds flavor to bread.
**Salt FREE Breads--use vinegar or yogurt to help control yeast growth.
**Toppings: Change the crust of the loaf.
Egg glaze: used to attach nuts and seeds.
Egg yolk glaze: makes shiny golden crust.
Water sprayed on dough when baking makes a chewy crisp crust.
Milk brushed on before baking makes crust soft and tender.
Brushed butter on baked loaf makes crust softer and adds flavor.
**The second rising of the dough in the pans takes less time because there is more yeast in the dough.
**Oven Spring---is the amount of rising the bread does in the oven during baking.
** This is a recipe that has been handed down through my family for generations. It is a special treat but you have to plan ahead because of the time factor in making it.
Ingredients
1 pkg yeast
1 c lukewarm water
4 T sugar
3 c warm water
1/4 c lard (or butter)
1 T salt
Approx. 10 c of Robin Hood White Flour
Crisco Shortening for coating pans/bowl
In a small bowl combine 1c lukewarm water, 4T sugar and 1 pkg yeast. Stir and dissolve, then let set for yeast to work---mixture will rise and starts bubbling. Allow this to set for approx. 15 minutes.
In a large bowl combine 3 c warm water, 1/4 c lard or butter, and 1 T salt. Stir to melt butter in solution.
Then add the yeast mixture to the water/butter/salt solution bowl. Stir in 5 cups of flour. Continue adding flour and stirring until bread mixture holds together. Then flour table surface and put dough on flour. Sprinkle with flour and start kneading bread. Continue adding flour until bread is no longer sticky and dough is smooth. You will use about 10 total cups of flour. Kneading usually takes about 5-10 minutes. Coat large bowl with Crisco shortening and place dough in bowl to rise. Cover bowl with a moist cloth so dough doesn't dry out.
Let dough rise until double in size ----about 3 hours depending on the temperature of your kitchen. Then punch dough down. Divide dough into 4 equal loaves. Take each loaf and work dough with hands by folding and spanking dough to release air pockets. Then put in bread pans that are coated with Crisco. **Hint--do not use spray to coat pans. Cover the 4 loaves with a moist towel and let dough rise until it archs above pan and about doubles in size. Bake bread in a preheated oven at 350' until bread is golden brown approx 30-40 minutes.
Remove bread from oven, let cool in pans a couple of minutes then flip loaves onto a paper towel. Brush the tops of the loaves with butter. Let bread cool, turn on sides so the bottom also cools. Yields 4 Loaves.
This bread is very light and fluffy. There are no preservatives in it so if you are not using it in the 1st few days, it will need to be stored in a refrigerator to prevent mold growth. Bread also freezes well.
SCIENCE FACTS
**Use fresh yeast--check the package label to make sure it isn't out dated or your bread will not rise.
**Temperature of water to dissolve yeast is critical. Hot water will kill yeast and cold water will not activate yeast cells. Use WARM water to the touch.
**Flour---my Mom told me Robin Hood Flour is the key to good bread. This flour is higher in protein content and protein or gluten gives the bread texture. Gluten forms a network of proteins that stretch through the dough like a web, trapping air bubbles that form as yeast ferments creating air holes in perfect bread.
**Kind of liquid affects bread---water makes a loaf that has more wheat flavor and crisper crust
---Milk and cream based breads are finer texture and brown quickly
---orange juice can be used and makes the wheat breads sweeter.
**Fats: do not use whipped butter or low grade margarine because they have to much water and weaken composition of loaf.
**Sugar is the fuel that feeds yeast so it ferments producing carbon dixide that makes the bread rise.
**Salt helps control yeast development and prevents bread from over rising. Salt helps create good texture and adds flavor to bread.
**Salt FREE Breads--use vinegar or yogurt to help control yeast growth.
**Toppings: Change the crust of the loaf.
Egg glaze: used to attach nuts and seeds.
Egg yolk glaze: makes shiny golden crust.
Water sprayed on dough when baking makes a chewy crisp crust.
Milk brushed on before baking makes crust soft and tender.
Brushed butter on baked loaf makes crust softer and adds flavor.
**The second rising of the dough in the pans takes less time because there is more yeast in the dough.
**Oven Spring---is the amount of rising the bread does in the oven during baking.
Ice Cream in a Bag
Ice Cream in a Bag
Note: As in all recipes, results can vary depending on humidity, conditions, etc. Please try any recipe out before attempting in a group setting.
This project is rated VERY EASY to do.
What You Need
1 tablespoon Sugar
1/2 cup Milk or half & half (I use whole milk=cheaper than cream: it will work with the other milk but the ice cream is grainier)
1/4 teaspoon Vanilla
6 tablespoons Rock salt (even salt from your water softener will work)
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes
How To Make It
1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one and seal again carefully.
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off top of small bag, then open carefully and enjoy!
If anyone has milk allergies, try this with fruit juice. Use straight pineapple juice and get terrific fruit sorbet.
Ice Cream Points of Interest:
**Hundreds of years ago, Charles I of
**The Roman Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit drinks he was so fond of.
**Centuries later, the Italian Marco Polo returned from his famous journey to the
**Dolly Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.
**Commercial production was begun in
These are just a few of the many fascinating tales which surround the evolution of our country's most popular dessert, ice cream. More tales and science of ice cream itself can be found at the following address: http://www.foodsci.uoguelph.ca/dairyedu/findsci.html.
Wild Game Jerky
by Jeff Peterson
Ingredients
- 2 lbs of meat
- 2 table spoons of pepper
- 2 table spoons of soy sauce
- 2 table spoons of brown sugar
- 1 table spoon of Worcestershires
- 1 teaspoon of cure (This can be purchased at your local meat locker)
Preparation
This recipe is recommended for any kind of wild game. Slice meat into strips no thicker than 1/4 inches. Place meat into a plastic ziplock bag that contains all other ingredients. Knead bag well, then refrigerate. Recommended soak for fresh meat 3-5 days, aged meat for 2-3 days. Knead bag every 48 hours.
Cooking
Dehydrators can be purchased at most grocery or sporting good stores and usually start at $35. I have had many dehydrators and the cheap ones seem to work just as well as the more expensive. If you pay more you will likely get a machine with more space and more even heating.
Place Jerky on dehydrator racks. Cooking the Jerky to your preference is tricky. The key is to check the jerky hourly when it is close to cooked. At times you must rotate shelving units do to uneven heat. Recommended time for 2 lbs of meat on an average dehydrator is 6 hrs. If you double the batch, assume that the time will need to be doubled.
The Science
Cure is the compound sodium nitrate. Cure is used over salt to give cooked meat its pink color versus brown color. During the curing process Nitrite combine with oxygen to form nitric oxide. This nitric oxide then combines with myoglobin, the pigment responsible for meats red color, to form nitric oxide myoglobin. When cooked the meat will turn a pink color. Without nitrite, iron in myoglobin will oxidize and form metamyoglobin which gives cooked meat a brown color.
The nitrite and Salt (contained in Soy Sauce) both function to add flavor, transport flavor, and destruct harmful bacteria. Flavor is transported through osmosis. The cure solution is hypertonic(contains more solute) in comparison to the concentration of solute in the meat cells. Therefore, the cure transports into the meat and water leaves the meat until equilibrium is reached. This creates an inhospitable environment for bacteria, and many bacteria likely lysis. Bacteria that are not destroyed will be dried out completely and lysis during the heating process.
Sugar, pepper, and Worcestershires sauce all function to add flavor to the meat.
Popcorn Balls
20 cups of popped popcorn
1 1/2 cups light-colored corn syrup
1 1/2 cups sugar
17 oz. jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla
1 1/2 cups candy-coated milk chocolate pieces
Directions:
1. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17 x 12 x 2 baking pan or roasting pan. Keep popcorn warm in a 300 degree F oven while preparing marshmallow mixture.
2. In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly.
3. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.
4. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3 inch diameter balls.
5. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week. Makes 24 popcorn balls.
If you do not like popcorn balls try this recipe:
Cheesy Popcorn
4 cups hot air-popped popcorn
1/2 freshly grated Parmesan cheese
Cayenne pepper to taste
Directions:
Toss popcorn with Parmesan and cayenne to taste.
Facts:
Popcorn comes in two natural colors, white and yellow, whch are determined by the color of the endosperm. White popcorn was the original, but today, about 90% of all popcorn sold is yellow because of its larger ikernels and stronger flavor.
Popcorn has to distinct kernel shape which is the mushroom and butterfly. The mushroom flake puffs up into a round ball. Butterfly flake puffs into a irregular or prolonged shape. Butterfly popcorn is considered the most tender and flavorful because its shape helps hold butter and seasonings well.
Believe it or not, there is more to popcorn than just good looks, sounds, aroma and flavor--there's a lot of science in those little kernels! So, what's the secret behind those hard little kernels that suddenly burst into crispy, flavorful morsels?
Popcorn is made up of starch and a small amount of moisture that is locked inside the kernel's hard shell, called the enamel coating.
As the cooking temperature rises to about 450oF, the moisture inside the kernel turns to steam and pressure begins to build. The steam, now surrounded by normal-pressure air, becomes the driving force that expands the kernel.
When the enamel coating cannot withstand the force any loner, it "POPS".
The starch granules do not actually explode, but expand into thin, jelly-like bubbles. Neighboring bubbles fuse together and solidify, forming a three-dimensional network-much like a sink full of soapsuds. This is the white, fluffy, solid material we call popcorn!
Nothing can be more disappointing than finding a bunch of unpopped kernels in your pan. There are a few reasons for this. The moisture level inside the kernel could be low because of the age of the popcorn. To prevent this, unpopped popcorn should be kept on a room-temperature shelf in a sealed container for no longer than 18 months.
20 cups of popped popcorn
1 1/2 cups light-colored corn syrup
1 1/2 cups sugar
17 oz. jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla
1 1/2 cups candy-coated milk chocolate pieces
Directions:
1. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17 x 12 x 2 baking pan or roasting pan. Keep popcorn warm in a 300 degree F oven while preparing marshmallow mixture.
2. In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly.
3. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.
4. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3 inch diameter balls.
5. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week. Makes 24 popcorn balls.
If you do not like popcorn balls try this recipe:
Cheesy Popcorn
4 cups hot air-popped popcorn
1/2 freshly grated Parmesan cheese
Cayenne pepper to taste
Directions:
Toss popcorn with Parmesan and cayenne to taste.
Facts:
Popcorn comes in two natural colors, white and yellow, whch are determined by the color of the endosperm. White popcorn was the original, but today, about 90% of all popcorn sold is yellow because of its larger ikernels and stronger flavor.
Popcorn has to distinct kernel shape which is the mushroom and butterfly. The mushroom flake puffs up into a round ball. Butterfly flake puffs into a irregular or prolonged shape. Butterfly popcorn is considered the most tender and flavorful because its shape helps hold butter and seasonings well.
Believe it or not, there is more to popcorn than just good looks, sounds, aroma and flavor--there's a lot of science in those little kernels! So, what's the secret behind those hard little kernels that suddenly burst into crispy, flavorful morsels?
Popcorn is made up of starch and a small amount of moisture that is locked inside the kernel's hard shell, called the enamel coating.
As the cooking temperature rises to about 450oF, the moisture inside the kernel turns to steam and pressure begins to build. The steam, now surrounded by normal-pressure air, becomes the driving force that expands the kernel.
When the enamel coating cannot withstand the force any loner, it "POPS".
The starch granules do not actually explode, but expand into thin, jelly-like bubbles. Neighboring bubbles fuse together and solidify, forming a three-dimensional network-much like a sink full of soapsuds. This is the white, fluffy, solid material we call popcorn!
Nothing can be more disappointing than finding a bunch of unpopped kernels in your pan. There are a few reasons for this. The moisture level inside the kernel could be low because of the age of the popcorn. To prevent this, unpopped popcorn should be kept on a room-temperature shelf in a sealed container for no longer than 18 months.
Subscribe to:
Posts (Atom)