Guest guest Posted November 12, 2002 Report Share Posted November 12, 2002 In a message dated 11/12/02 1:51:55 PM Eastern Standard Time, jc137@... writes: > My > mother's recipe is amazing, but I don't see how I could soak flour in > butter overnight---so, post your favorite recipe here Maybe if you make the butter from cultured cream, either by letting the cream sit out to sour a little before you make it, or by using an introduced culture, then making the butter, you could soak it in the butter to break down the phytates. The cream cheese breakfast pastries call for " soaking " the flour in cream cheese and butter over night, granted the cream cheese probably is quite a bit more acidic than sour cream butter. Maybe you'd have to let it sit for longer? In any case, the dough is very thick for the cream cheese and butter, you just have to electrically blend it in a kitchen aid or with a hand-held mixer. Might be worth a shot to try to NT-ify your mother's recipe this way. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2002 Report Share Posted November 14, 2002 Why don't you try mixing some yogurt in with the butter? Then you could add a little bit less liquid later. Recipes don't have to be as exact as you might think. Often the " experts " make things seem so complicated ordinary people are afraid to cook things that their grandparents and ancestors made easily from way back. My Great Aunt (93) still doesn't measure. Whenever you ask her how much, she always says, " until it's enough " . My baked goods don't always come out the same, but uniformity is only a problem in a bakery or restaurant. They still taste good, and you can doctor them up later, too. For example, you could sprinkle a little honey on top right before you serve the banana bread if it's not sweet enough. (Middle Eastern recipes often soak desserts in honey/sugar solutions.) I am more concerned with using up what I have and not wasting food. Just keep a record of how much you put in, and you can decide next time if you want to change the amounts or not. I hope that helps. Robin From: ChrisMasterjohn@... Reply- Subject: Re: Banana Bread? Date: Tue, 12 Nov 2002 14:40:01 EST In a message dated 11/12/02 1:51:55 PM Eastern Standard Time, jc137@... writes: > My > mother's recipe is amazing, but I don't see how I could soak flour in > butter overnight---so, post your favorite recipe here Maybe if you make the butter from cultured cream, either by letting the cream sit out to sour a little before you make it, or by using an introduced culture, then making the butter, you could soak it in the butter to break down the phytates. The cream cheese breakfast pastries call for " soaking " the flour in cream cheese and butter over night, granted the cream cheese probably is quite a bit more acidic than sour cream butter. Maybe you'd have to let it sit for longer? In any case, the dough is very thick for the cream cheese and butter, you just have to electrically blend it in a kitchen aid or with a hand-held mixer. Might be worth a shot to try to NT-ify your mother's recipe this way. Chris Quote Link to comment Share on other sites More sharing options...
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