Cooking Videos!!!

[Laura]

You don't use baking powder in your bread, is it because it contain gluten, because I use Red Mill gluten free and non-aluminum baking powder and soda. Even if I can't put name to the faces on the video, it was nice to see you all.

I use baking powder a lot, but with this cake/bread you do not. The baking soda in the hot water interacts with the acids of the dates and that is what gives the lift. It would not work as well with baking powder.

That's why I say that cooking is part chemistry, part alchemy, part metallurgy. Knowing exactly what your ingredients do, what and how and if you can substitute, how to correct mistakes on the fly, etc, are all part of the process.

You can start putting names to faces on Facebook! We've all been putting up albums so that everyone can get to know us better and vice versa!

 

[StandingOnTheEdge]

Dear Laura,

The video was a delight! I especially loved it when you talk about measuring out the ingredients, and then you just pour from the bag or use your hands. I love to cook, and the 'tactileness' of handling the food is part of the fun.

I've been concerned and prayerful about your health, but seeing your recent avatar picture and watching you on this video conveyed to me a person who is enjoying robust health, because they are now aware of their nutrition. I got a sense of playfulness during your cooking process that allowed your personality to shine through...even though you are teaching a subject. There is a down-to-earth, wink-wink-nudge-nudge quality to you that comes across on the video, and I would say to be unafraid of giving us more of that.

The around-the-table bit at the end was priceless...the yummy icing on the cake.

Can't wait to see more!

 

[shijing]

Just wanted to say that I really enjoyed this video, and I definitely look forward to more (so thanks Laura, and everyone else who participated!). I enjoy cooking, but I'm definitely not a natural in the kitchen, so I can use all the help I can get. :P

 

[Approaching Infinity]

Yep, great video. Looking forward to more!

 

[Beorn]

Thanks for the vid, I'm going to try this today. The Xylitol was a bit pricey though, $17 for 500gm! Is that normal?

 

[JEEP]

Fwiw I don't like dates and I don't like Buckwheat :( But I did like this :D

I've never liked dates either and I didn't really like the store bought buckwheat pancake mixes I tried in the past. But since you like this recipe, I'm going to try it, too!

One thing, though, I bought buckwheat groats which are available in bulk and consequently, less expensive. It doesn't appear there are recipes that call for the groats? Can I put the groats in the food processor and process into flour or is some other step necessary? After a lifetime of cooking with store prepared flours and such, making something REALLY from scratch is a significant change for me.

I got a sense of playfulness during your cooking process that allowed your personality to shine through...even though you are teaching a subject. There is a down-to-earth, wink-wink-nudge-nudge quality to you that comes across on the video, and I would say to be unafraid of giving us more of that.

That was my impression, too - Laura's irrepressible spirit and sense of humor. That's why I made the comments about being a comedic chef or maybe you just cook funny (play on words there)! I never know when I make such comments if they are really coming across the way I intend. I thought they'd make Laura laugh and I hope that was the case. :/

 

[3DStudent]

Wow, thank you so much for this! I've been getting into cooking ever since changing my diet and have been looking forward to these videos. I was just thinking that I need some buckwheat flour this week.

I've tried making buckwheat cookies and it was too sticky LOL ; it ended up a block of "bread" in a dish because I couldn't roll it into balls.

Thanks for the vid, I'm going to try this today. The Xylitol was a bit pricey though, $17 for 500gm! Is that normal?

Xylitol is pretty expensive; Stevia too and especially in liquid form.

 

[knowledge_of_self]

Yep, great video. Looking forward to more!

Ditto! Especially the ones for pastas! yyyuummmm! :D

 

[sid]

[quote author=DanielS]
Hi Sid,

You can use buckwheat for chapati style bread. If you follow Laura's recipe for buckwheat crepes it's very similar. Just this morning I used this buckwheat flour that seems a bit lighter (can't remember the exact name, but next time I go to Bulk Barn I'll find out).

I added roughly 1/2 cup of Buckwheat flour, 1 cup of rice milk, a little bit of Olive oil and salt, and used olive oil (just a small amount) to cook it on the pan, and it turned out almost exactly like a chapati. I cook it on about medium (or just a little less) and they were perfect. Cook them until they seem like its getting dry on the pan and just keep flipping them until both sides seem 'right'. You can eat them just like a chapati, and reminded exactly of my friends whole wheat chapati, but thankfully, without the wheat and easier to make too!

The mixture itself before you pour it, shouldn't be too thick but not too watery either, but play around with it and you should get something similar in less than 15 minutes for sure.
[/quote]
Thank you Daniel. That sounds like how Dosa is made too. I will definitely try it out this way.

Cheers!
Sid

 

[Human]

I made date bread last night. It's been the first cake that I ever made (at least in this lifetime ;)).
It tastes fantastic!
And it's been quite a fun making it. :D

I've used half of recommended dosage (no paste, chopped dates only), butter instead of ghee (which I've found hard to find in Croatia) and gluten-free baking powder (just saw Laura's post about difference in using baking soda vs. baking powder ).

I use baking powder a lot, but with this cake/bread you do not. The baking soda in the hot water interacts with the acids of the dates and that is what gives the lift. It would not work as well with baking powder.

It's not so "lifted" as it would probably be if using baking soda, but nevertheless I'm quite satisfied with the end result.

It's also very sweet so, as Laura said in the video, go easy with the sugar as the dates are very sweet by themselves.

PS Camerman, at the end of the video, looks pretty tired to me :P

 

[Jacques]

Thanks for the vid, I'm going to try this today. The Xylitol was a bit pricey though, $17 for 500gm! Is that normal?

I do not think it is normal.

You can have :

454g for 6.20$ http://www.iherb.com/Now-Foods-Xylitol-16-oz-454-g/321?at=0

1134g for 13.48$ http://www.iherb.com/Now-Foods-Xylitol-100-Pure-Natural-Sweetener-2-5-lbs-1134-g/10714?at=0

 

[Laurentien2]

Posté par: Laura

I use baking powder a lot, but with this cake/bread you do not. The baking soda in the hot water interacts with the acids of the dates and that is what gives the lift. It would not work as well with baking powder.

That's why I say that cooking is part chemistry, part alchemy, part metallurgy. Knowing exactly what your ingredients do, what and how and if you can substitute, how to correct mistakes on the fly, etc, are all part of the process.

I always thought that cooking was more like an Art relate to the sense of taste but, since I began reading this forum, sott and else where I have to admit that cooking and eating without knowledge is a dangerous combination. I agree with you, there is more to it than a pleasing for the sense and that to eat intelligently one need to know about the ingredient. As I often repeat to my daughter since we took the turn to eat healthy, don't be fooled by your sense of taste and know what you eat and why you eat it. Not that you can't cook tasty and healthy food at the same time but that abandoning old habit in diet need more than time, it need knowledge and commitment as well.

I'm going to cook the bread today and serve it tonight so I should have some feed back by tomorrow.

You can start putting names to faces on Facebook! We've all been putting up albums so that everyone can get to know us better and vice versa!

I have no account on face book, it never attracted me, but it look like it as a lot of potential so I 'm going to open one and explore it.

 

[Beorn]

I do not think it is normal.

You can have :

454g for 6.20$ http://www.iherb.com/Now-Foods-Xylitol-16-oz-454-g/321?at=0

1134g for 13.48$ http://www.iherb.com/Now-Foods-Xylitol-100-Pure-Natural-Sweetener-2-5-lbs-1134-g/10714?at=0

Yeah I might have to hunt around for a better price. Hmm, iherb deliver international for only $4.00. That's not bad.

Now I can make bread I guess I should cut down on the ginger cookies. :P

 

[Ollie]

I'm still enjoying eating the date bread cake today, still deliciously moist. Although I think the name is a misnomer, it's more of a 'dates holding some cake mix together'! :D

 

[Aya]

Buckwheat date bread...hmm I wonder how it tastes like.
Thank you Laura. I enjoyed the video.

Some ingridients in this recipe are unfamililar to me, like dates, ghee, and xylitol.
I hope it won't be too expensive to get all the ingredients, so I can try healthy bread often.
I like buckwheat. I am sure I can find it easy. :P