Pea
Butter Rather than Peanut Butter
Some
folks don't like peanut butter, while others can't eat it due to food allergies.
Now we have "No Nuts" Golden Peabutter. While it doesn't taste exactly like
peanut butter, it is still high in protein and healthy fats and tastes great on
crackers or as a dip for vegetables. For more information, to go
www.peabutter.ca.
Wetter Pizza Crusts for Better Rise
I've
been making lots of pizza crusts lately while writing two new cookbooks and I've
found that a somewhat wetter dough makes a better crust. In fact, the dough may
seem impossibly sticky but if you shake enough white rice flour on it you can
still press it onto the pizza pan. So, add about 2 to 4 tablespoons water or
milk (depending on which of my recipes you're using), add another teaspoon of
vinegar, and see if you don't agree that the crust rises higher, in a more
consistent way. Of course, if you prefer the more crispy crusts then don't
change a thing.
Cornstarch in Breading Makes Crispier Crusts
I've
learned that putting a little cornstarch (perhaps a tablespoon or two) in with
your gluten-free bread crumbs makes the crusts on fried meat a little crispier.
So, items such as chicken nuggets, chicken-fried steaks, etc. can be a little
crispier with very little effort on your part. And, of course, plain cornstarch
makes a great breading on its own.
New
Seasoning Blends
Seasoning blends are very popular these days and provide a really quick, easy
way to flavor meats, poultry, and fish. Now, we have a whole series of new
blends from Cali Fine Foods, including Herb Medley, Garlic Gusto, Spicy Fiesta,
and Sweet and Spicy BBQ. They're all gluten-free and a wonderful time-saver for
busy cooks who want flavor, fast!!! For more information, go to
www.califinefoods.com.
Better Way to Use Microplane/Rasp
You
have probably heard me sing
the praises of the
microplane or rasp that I
use to grate lemon zest or
orange zest for extra flavor
in gluten-free baked goods.
It works superbly, far
better than any grater I've
ever used. But I recently
learned a more productive
way to use it. Rather than
holding it under the lemon
or orange, hold it above
with the curved side down
and move the rasp back and
forth rather than moving the
orange or lemon against it.
The zest will accumulate on
top of the rasp, giving you
complete control over it and
you can see how much you've
grated, which makes it
easier to measure.
Food
for Thought
“Good bread is the most fundamentally
satisfying of all foods; and good bread with
fresh butter, the greatest of feasts.”---James
Beard (1903-1985)
Where
in the World is Carol?
September is here and it's travel time again. I'll be teaching two classes on
bread baking at Bob's Red Mill in Portland, OR on September 13-14 and then
exhibiting at the Stanford Celiac Conference at Stanford University on Saturday,
September 16.
In
October, I visit Natural Products Expo East in Baltimore, MD to what new
products are making their debut and I'll report back to you on what I learn.
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