Cooking Videos!!!

[Sinapi]

Thanks for clarifying my questions, Laura. :) Okay, I'll see what I can come up with by using the buckwheat flour.

How about healthy White Castle? Make some fluffy buckwheat buns (yeast free, preferably) with some sausage patties and fried sweet potatoes on the side. Buckwheat Castle!

(Sorry.)

 

[Ollie]

... If I was able to eat eggs, it would be easy, but I'm going to try making it without - maybe just some tapioca flour for a bit extra stickiness.

When working on recipe variations for people who are unable to eat eggs, I use either, 3 tbsp Tapioca starch flour with 3 tbsp water, or 1 tbsp ground Flaxseed soaked in 3 tbsp water, as an egg substitute.

 

[adam7117]

This is all very interesting - and tasty! I have a question - got invited to a birthday party of an older lady this coming weekend. There will be quite a few people there, some parents, kids and us - 30-somethings. Except they are going to cook pizza

Everyone knows that I don't have gluten or dairy so I was asked to bring some pizza bases to the party. How do you make buckwheat pizza bases?? Is this something that can be made on the spot? I'm keen to do it at the party so that others can see that there are alternatives (my friend's sister is gluten intolerant as well so it could be fun).

Otherwise, I would need to check in health shops - but even then, the ingredients cold be less than ideal. Please, little help...

 

[1984]

This is all very interesting - and tasty! I have a question - got invited to a birthday party of an older lady this coming weekend. There will be quite a few people there, some parents, kids and us - 30-somethings. Except they are going to cook pizza

Everyone knows that I don't have gluten or dairy so I was asked to bring some pizza bases to the party. How do you make buckwheat pizza bases?? Is this something that can be made on the spot? I'm keen to do it at the party so that others can see that there are alternatives (my friend's sister is gluten intolerant as well so it could be fun).

Otherwise, I would need to check in health shops - but even then, the ingredients cold be less than ideal. Please, little help...

Hi adam7117 - If you are in a time pinch and don't find a good buckwheat pizza dough recipe, there are several gluten-free mixes on the market. Not sure where you are located but one I've used before (in the US) is Bob's Red Mill Gluten Free Pizza dough mix. There are likely are other premixed products out there as well. :) You might want to search the 'net for recipes too.

 

[Nathan]

I was looking around to see if there were any food steamers, rice cookers and electric pressure cookers that were not teflon or aluminium or plastic. There doesn't seem to be a single rice cooker or food steamer, which isn't surprising. There are stove-top pressure cookers of course, but I did manage to find one electric pressure cooker from the US that is entirely stainless steel (yay!). Is this safe to use?

Manttra 39001 Chef-Xpress 8-Quart Stainless Steel Electric Multi-Cooker

The Chef-Express 8-quart Programmable Electric Multi Cooker is more than just a pressure cooker. It can also be used as a pasta cooker, stock pot and steamer.

Cover and body are made of 18/10 stainless steel. Fully programmable timer. Auto warm mode for 4 hours. 8 safety features (see below). Pot, lids, and insert are all dishwasher safe. Comes with 50 exciting recipes!

* Includes 8 Safety Features:Mechanical Locking Device - A special cam locks the lid and the body of the pressure cooker. It does not allow build up of pressure in the open position.
* Zero Pressure Device - Ensures that the cooker remains locked until the pressure inside drops to zero.
* Visual Pressure Indicator - Raises to indicate that the cooker is under pressure.
* Electrical Locking Device - Unless the pot is located correctly on the base, electrical connection will not be made.
* Two Pressure Settings - 8 psi and 12 psi for your cooking convenience. Directional Pressure Regulator ensures safe release of steam away from you.
* Gasket Release System - Releases the excess pressure safely. It is activated in the event of any blockage in the vent tube.
* Multifunctional Safety Plug - ZPD also houses the special heat sensitive alloy which melts when the pressure / temperature goes beyond the safe level.
* Auto Shut Off - In case of inadequate water, an over temperature thermal cutout shuts off the power.

Set includes; 8Qt. stainless steel stock pot, stainless steel pressure lid, tempered glass lid, stainless steel steamer/pasta insert and trivet.

I lifted this info from the amazon and ebay pages because the official website lacks some of the details.

_http://cgi.ebay.com.au/Manttra-8-QT-PRESSURE-MULTI-COOKER-Steamer-New-39001-/380229264467?cmd=ViewItem&pt=Small_Kitchen_Appliances_US&hash=item58876e2453
_http://www.amazon.com/Manttra-39001-Chef-Xpress-Stainless-Multi-Cooker/dp/B0000CFF33/ref=sr_1_13?ie=UTF8&s=home-garden&qid=1273627489&sr=1-13

 

[Laura]

A pressure cooker for rice is preferable to a regular rice cooker. You'll want to soak your rice for 12 to 24 hours before cooking it also, and then cook it at very low heat/pressure. Stainless steel is good but it would be better to get a non-electric one... one that just sits on a burner of the stove. You never know when you will not have electricity but will still need to cook.

 

[adam7117]

Hi adam7117 - If you are in a time pinch and don't find a good buckwheat pizza dough recipe, there are several gluten-free mixes on the market. Not sure where you are located but one I've used before (in the US) is Bob's Red Mill Gluten Free Pizza dough mix. There are likely are other premixed products out there as well. :) You might want to search the 'net for recipes too.

Thanks for your response. I'm in Oz and surely some health food store will have a nice mix or something. But you know what - that's just less fun and a bit of a cop out. If this experiment doesn't work out, there is always that option. I want to learn how to cook good healthy food and the videos are awesome, not to mention the stuff in the cooking threads.

So just gave it a go and had a bit of fun with it.

First, I started with 1 cup of buckwheat flour, salt, pepper and 1/2 tbspn of bicarbonate soda. This is loosely based on the recipe here, I skipped the egg whites. The tricky part was to get the consistency right. I added too much water but then kept adding flour until I ended up with a nice brown ball of dough ready for kneading.

Did that for a bit (great stress relief) and then let it sit for about 30 minutes. After that I split it in half and made a thinnish flat cake (gotta get a rolling pin). I baked it for about 20 minutes in 180degC oven.

It actually tasted good and with food on top and in a hot stone oven things should work out just fine. The base ended up crunchy though - so now I wonder about the process for making these sorts of things softer. Would you add more bicarb soda to soften the dough? What is the chemistry for softer outcomes here? There was no fat either so maybe some ghee would improve the texture...

Any pointers would be much appreciated. In any case, thanks for the latest lot of videos. Saw them today and I was in awe at all the "toys" that Laura has in the kitchen! I'm nowhere near that but it's all very interesting.

This experimentation business may be a bit tedious but it's a lot more fun! :D

 

[Juba]

Hi folks,

Yesterday I made buckwheat breads, made it like any other bread except I used brown rice milk (home made) in one portion and regular organic cow milk in other portion, on both of them used backing powder. This is third time I made buckwheat bread, and noticed couple of things after some experimentation:

1-When added more salt, mass is more coherent, as well if will rise much more while in the oven, taste is improved as well.
2-When added milk or brown rice milk instead of water, it taste much better.

That's everything fine but when using yeast the bread itself is much softer and rising faster than with backing powder or soda. The worst results I got with use of baking soda, perhaps the problem is in the fact that baking soda by itself lacks the acidity to make a cake rise. I would like to exclude yeast from family menu and baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch), somehow starch doesn't sound pretty healthy.

Perhaps, someone allready got better way to make buckwheat bread:).

 

[dugdeep]

Naturalnews.tv is live! I suggest the Chateau folks get on there and secure a username so that the cooking videos, and even the knowledge and being videos, can be uploaded. I'm hoping this thing is really going to take off as a viable alternative to Youtube for the subject of health and wellness. Not likely to run into censorship issues on this site, OSIT.

 

[allen]

Naturalnews.tv is live! I suggest the Chateau folks get on there and secure a username so that the cooking videos, and even the knowledge and being videos, can be uploaded. I'm hoping this thing is really going to take off as a viable alternative to Youtube for the subject of health and wellness. Not likely to run into censorship issues on this site, OSIT.

Thanks. I'm uploading some of the videos to that site now. Unfortunately, they don't allow for simultaneous upload of multiple videos, so this is going to take some time. @_@

 

[3DStudent]

Has anyone ever heard of putting club soda or seltzer water in a recipe to act as baking powder? I have heard that this will make your breads and cakes rise a lot better. I got a bottle of this so I may try it. I'm trying to get the really delicate and fluffiness of an evil gluten cake mix :P. I don't know if it will happen with buckwheat, but the other night I made a bread loaf with the pancake recipe and substituted pureed honeydew for water. It turned out too delicate and kind of fell apart, but the creaminess seemed to make a difference in the texture, so it was a start.

 

[Alana]

Has anyone ever heard of putting club soda or seltzer water in a recipe to act as baking powder? I have heard that this will make your breads and cakes rise a lot better.

I use baking soda in bread-making, and it does the trick just the same as baking powder, because it is also a leavening agent, fwiw.

 

[3DStudent]

Has anyone ever heard of putting club soda or seltzer water in a recipe to act as baking powder? I have heard that this will make your breads and cakes rise a lot better.

I use baking soda in bread-making, and it does the trick just the same as baking powder, because it is also a leavening agent, fwiw.

Do you also use some kind of acid to act with the baking soda? As far as I know, just baking soda won't do much without an acid to activate it. I've been substituting 1/2 tsp. cream of tartar and 1/4 tsp. baking soda for 1 teaspoon of baking powder.

 

[Human]

Has anyone ever heard of putting club soda or seltzer water in a recipe to act as baking powder? I have heard that this will make your breads and cakes rise a lot better.

I use baking soda in bread-making, and it does the trick just the same as baking powder, because it is also a leavening agent, fwiw.

Do you also use some kind of acid to act with the baking soda? As far as I know, just baking soda won't do much without an acid to activate it. I've been substituting 1/2 tsp. cream of tartar and 1/4 tsp. baking soda for 1 teaspoon of baking powder.

FWIW, I first used baking powder and then switched to baking soda and there was a significant increase in "lift" produced. No acid, no anything, just put baking soda in hot water (in date-bread recipe for example).

And also:

Last weekend my wife prepared the mixture for date bread and left it over night to bake it in the morning (it was said in the video and I've been saying to her that for buckwheat it's good to sit over night).
When baked it didn't lift almost at all.

Baking soda was added in the mixture as shown in the video but we didn't add it in the morning.
Should we have added an extra portion of it before baking for proper lift to happen or maybe we didn't have to put baking soda at all in the evening but just in the morning?

The pancake batter does well sitting overnight, but a cake needs so much lift it's not a good idea.

 

[Bobo08]

FWIW, I first used baking powder and then switched to baking soda and there was a significant increase in "lift" produced. No acid, no anything, just put baking soda in hot water (in date-bread recipe for example).

Hi msasa,

As I understand it, dates naturally contain some acid. So that's what reacts with the baking soda to produce the "lift".

Last weekend my wife prepared the mixture for date bread and left it over night to bake it in the morning (it was said in the video and I've been saying to her that for buckwheat it's good to sit over night).
When baked it didn't lift almost at all.

Baking soda was added in the mixture as shown in the video but we didn't add it in the morning.
Should we have added an extra portion of it before baking for proper lift to happen or maybe we didn't have to put baking soda at all in the evening but just in the morning?

The pancake batter does well sitting overnight, but a cake needs so much lift it's not a good idea.

When you put in baking soda, it will start to react with acid in dates immediately. The gas produced will gradually get out of the batter if you leave it overnight. I think that's why it didn't lift when you baked in the morning.