Basic Sauce & Why I Don't Use Baking Mixes Very Often
If you have some Italian in your heritage and you have two X chromosomes, you should know how to make sauce.
And pizzelles...you should know how to make pizzelles, tiramisu, and cannoli.
I don't mean gravy (which has meat), I mean sauce, marinara sauce for pasta, pizza, and all your red sauce needs. There are some people who argue that only Roma tomatoes make good sauce, but I have had good results with a variety of tomatoes, from the regular, mystery-round "vine-on" types to cherry tomatoes.
As for consistency, Ownie Mom makes chunky sauce and her mother makes smooth sauce. I prefer chunky (and separate from pasta). TC likes pureed sauce, so that is how I make tomato sauce now.
Tomato sauce does not glow under a blacklight.
[yumprint-recipe id='21'] Food from December's Black Swan Dinner Party, Tuscan Feast edition.
Why I don't use commercial GF baking mixes terribly often:
One, the price. The massive bag of GF baking mix I bought for the Danish project was almost $18. A bag of sorghum flour is $3.99 and a bag of oat flour is $5.99. Xanthan gum is $9-11.99. Of course GF stuff is not as cheap as wheat flour, but buying two different kinds of GF flours (about 2 lbs total) and creating your own mix is cheaper in the long run.
Two, the consistency: commercial GF mixes use too much xanthan gum. That's why they work very well in yeasted breads since the xanthan gum, which is a binder, traps the air bubbles from the yeast reaction.
Three, the taste: Chickpea flour does not belong in brownies. Fortunately, there are a lot of alternatives now to try.
Four, nutrition: a bunch of refined starches and white flours to make GF baked goods look as "white" as traditional baked goods have even less nutritional worth than wheat flour.
That BRM cup for cup baking mix is absolute CRAP for making pizzelles. I've made VGF pizzelles successfully twice by using my own mix of oat and sorghum flours with 1/2 teaspoon of xanthan gum per every 2 cups of flour. Nothing bready stuck to the iron, but this thin, sticky film formed on the grids. I had to use a butter knife to pry open my pizzelle iron and free the cookies.
Parting shots:
Grillage: tiny potatoes with rosemary in foil packets, tofu, and pineapple.
Singular tastes.
A taste of Montclair, NJ, all the way in Colorado!
And pizzelles...you should know how to make pizzelles, tiramisu, and cannoli.
I don't mean gravy (which has meat), I mean sauce, marinara sauce for pasta, pizza, and all your red sauce needs. There are some people who argue that only Roma tomatoes make good sauce, but I have had good results with a variety of tomatoes, from the regular, mystery-round "vine-on" types to cherry tomatoes.
As for consistency, Ownie Mom makes chunky sauce and her mother makes smooth sauce. I prefer chunky (and separate from pasta). TC likes pureed sauce, so that is how I make tomato sauce now.
Tomato sauce does not glow under a blacklight.
[yumprint-recipe id='21'] Food from December's Black Swan Dinner Party, Tuscan Feast edition.
Why I don't use commercial GF baking mixes terribly often:
One, the price. The massive bag of GF baking mix I bought for the Danish project was almost $18. A bag of sorghum flour is $3.99 and a bag of oat flour is $5.99. Xanthan gum is $9-11.99. Of course GF stuff is not as cheap as wheat flour, but buying two different kinds of GF flours (about 2 lbs total) and creating your own mix is cheaper in the long run.
Two, the consistency: commercial GF mixes use too much xanthan gum. That's why they work very well in yeasted breads since the xanthan gum, which is a binder, traps the air bubbles from the yeast reaction.
Three, the taste: Chickpea flour does not belong in brownies. Fortunately, there are a lot of alternatives now to try.
Four, nutrition: a bunch of refined starches and white flours to make GF baked goods look as "white" as traditional baked goods have even less nutritional worth than wheat flour.
That BRM cup for cup baking mix is absolute CRAP for making pizzelles. I've made VGF pizzelles successfully twice by using my own mix of oat and sorghum flours with 1/2 teaspoon of xanthan gum per every 2 cups of flour. Nothing bready stuck to the iron, but this thin, sticky film formed on the grids. I had to use a butter knife to pry open my pizzelle iron and free the cookies.
Parting shots:
Grillage: tiny potatoes with rosemary in foil packets, tofu, and pineapple.
Singular tastes.
A taste of Montclair, NJ, all the way in Colorado!
#Spaghetti for dinner? Put this #sauce on top #vegan #glutenfree http://t.co/d6Ytwu38HC
ReplyDeleteTomato Sauce- simmer, simmer, simmer.
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