Fun Stuff > CHATTER
A Cooking Thread?
octodexy:
I am required to make six loaves of soda bread. I don't even know where I can purchase buttermilk at. I called the grocery store, and they didn't know what buttermilk was. I'm also struggling to find a soda bread recipe from a source other than my gramma that doesn't sound like it will be heavy like a stone. Goodness.
I'm sure none of you make soda bread often, if ever, but I'm wondering if I can substitute a cup of whole wheat flour with a cup of cornmeal.
I've heard of substituting buttermilk with plain yogurt, but that just seems bizarre to me.
Also, a good way to cook scrambled eggs in a short period of time is to put them into a ziplock bag around squish them up, and boil them in a pot. Then when they're done cooking, let the water cool, and they'll stay warm in the bags in the water. You grab a bag and put as many eggs as you need on there. I'm sure you can put like a dozen or more eggs in gallon ziplock bags, easily, with no problems. I've only ever done it with two eggs, though. That only takes like a few minutes.
nobo:
Boro,
how thick exactly? should it be liquidy but hard to mix? or more solid, kind of like pizza dough before you make it?
Patatat:
I just kind of usually throw a bunch of stuff together and hope that it turns out good. Most of the time it does and if it doesn't I can usually fix it. Everytime I try to stick to ingredients it never works out. I always get distracted and I am a complete spice nut. I have to spice and sauce the shit out of everything.
Edith:
You can make a buttermilk substitute with milk and I think lemon juice. Or was it vinegar? I will look it up after I get out of bed. Also, where ARE you that the grocer doesn't know what buttermilk is? Not the South, clearly.
Edit: Okay, I'm up. According to the More with Less cookbook, you can make buttermilk from dry milk powder, but on looking up the recipe it is really telling you how to stretch commercial buttermilk. A better bet is this, from the back cover:
To substitute for 1 c. sour milk, use 1 c. buttermilk OR 1 c. yogurt OR 1 and 1/3 T. vinegar or lemon juice plus milk to make 1 c.
I think that last option is the one my grandmother used to do when she ran out of buttermilk for baking.
-Karamazov-:
I think its an emulsion of cream, milk, and an acid (probably lemon juice). This will make a buttermilk flavored substitute, but it probably will not have any of the cooking properties of real buttermilk. Most likely it will have a different reaction to baking soda and powder.
I think you can actually make a better buttermilk substitute with sour cream and milk/ half and half.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version