Re: Food questions- souffle bread, melting cheese and white beans

[Guest guest]

> I have a few food questions:

>

> Souffle Bread-

> I tried to make Marilyn's souffle bread recipe and it's not working out. I

don't have a pizza stone, so I just used a 13 x 9 pan and laid the mixture on

wax paper- which I just looked up and apparently it's not the same as parchment

paper which may be where I went wrong. Anyways, when I went to flip it over, it

was completely stuck to the paper. So I'm thinking apparently I can't use wax

paper. Could I just grease the pan or do I have to get parchment paper (which

I'm not sure where to buy.)

supermarket. near the wax paper and saran wrap.

>

> Also, with the bread, this is a weird question, but how do you use it as

bread? Mine deflated so much and it didn't seem very bread-like. Is is supposed

to be more like a wrap or tortilla?

like a wrap or shell. If you cook it a little longer, it gets harder and then

it's more sturdy.

Mara

[Guest guest]

At 09:03 AM 9/16/2010, you wrote:

Souffle Bread-

I tried to make Marilyn's souffle bread recipe and it's not working out.

I don't have a pizza stone, so I just used a 13 x 9 pan and laid the

mixture on wax paper- which I just looked up and apparently it's not the

same as parchment paper which may be where I went wrong. Anyways, when I

went to flip it over, it was completely stuck to the paper. So I'm

thinking apparently I can't use wax paper. Could I just grease the pan or

do I have to get parchment paper (which I'm not sure where to

buy.)

LOL! No, wax paper doesn't work at ALL! (Ask me how I know.... 'cause I

tried it, that's why!)

Parchment paper is also called baking paper.

Also, with the bread, this is a

weird question, but how do you use it as bread? Mine deflated so much and

it didn't seem very bread-like. Is is supposed to be more like a wrap or

tortilla?

Yes, it works more as a wrap than a slice of bread. Some people do like

to toast it and it firms up like bread.

Melting Cheese-

I also attempted to make a broccoli cheese soup which turned into another

failure. Whenever I add the cheese, it doesn't melt into the soup, it

just clumps and gets really sticky. I shredded the cheese first and took

the pot of soup off the burner before I added it, but no luck. Do I need

to wait longer for the soup to cool down to prevent the

clumping?

You usually have to add a small amount of cheese and stir, then add more

cheese and stir. I usually leave it in the burner so there is enough heat

to melt the cheese.

White beans-

BTVC mentions that white beans are legal, but I don't remember a certain

type being specified. Anyone know which white beans are

legal?

White navy pea beans, lima beans, and lentils are legal.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Amber, do you have one of those little immersion stick blenders? I bet that

would help blend your cheese into the soup. Or, you could just dump it into a

regular blender. We just made broccoli soup tonight (blended in the Vitamix),

and I took a picture to show what it looks like. I'll post it tomorrow (it's

getting late here).

Holly

Crohn's

SCD 12/01/08

>

> I have a few food questions:

>

> Souffle Bread-

> I tried to make Marilyn's souffle bread recipe and it's not working out. I

don't have a pizza stone, so I just used a 13 x 9 pan and laid the mixture on

wax paper- which I just looked up and apparently it's not the same as parchment

paper which may be where I went wrong. Anyways, when I went to flip it over, it

was completely stuck to the paper. So I'm thinking apparently I can't use wax

paper. Could I just grease the pan or do I have to get parchment paper (which

I'm not sure where to buy.)

>

> Also, with the bread, this is a weird question, but how do you use it as

bread? Mine deflated so much and it didn't seem very bread-like. Is is supposed

to be more like a wrap or tortilla?

>

>

> Melting Cheese-

> I also attempted to make a broccoli cheese soup which turned into another

failure. Whenever I add the cheese, it doesn't melt into the soup, it just

clumps and gets really sticky. I shredded the cheese first and took the pot of

soup off the burner before I added it, but no luck. Do I need to wait longer for

the soup to cool down to prevent the clumping?

>

> White beans-

> BTVC mentions that white beans are legal, but I don't remember a certain type

being specified. Anyone know which white beans are legal?

>

> Thanks,

>

> Amber

>

[Guest guest]

Thanks, Mara and Marilyn!

Yeah, I kind of thought the wax paper wasn't right, because when I was cooking

it, it smelled like I was baking crayons! I didn't know they sell parchment

paper at the regular grocery store, I'll have to check that out.

Thanks for the other tips too! I'm usually not bad in the kitchen, but this last

week has me wondering...

Take care,

Amber

> >Souffle Bread-

> >I tried to make Marilyn's souffle bread recipe

> >and it's not working out. I don't have a pizza

> >stone, so I just used a 13 x 9 pan and laid the

> >mixture on wax paper- which I just looked up and

> >apparently it's not the same as parchment paper

> >which may be where I went wrong. Anyways, when I

> >went to flip it over, it was completely stuck to

> >the paper. So I'm thinking apparently I can't

> >use wax paper. Could I just grease the pan or do

> >I have to get parchment paper (which I'm not sure where to buy.)

>

> LOL! No, wax paper doesn't work at ALL! (Ask me

> how I know.... 'cause I tried it, that's why!)

>

> Parchment paper is also called baking paper.

>

> >Also, with the bread, this is a weird question,

> >but how do you use it as bread? Mine deflated so

> >much and it didn't seem very bread-like. Is is

> >supposed to be more like a wrap or tortilla?

>

> Yes, it works more as a wrap than a slice of

> bread. Some people do like to toast it and it firms up like bread.

>

> >Melting Cheese-

> >I also attempted to make a broccoli cheese soup

> >which turned into another failure. Whenever I

> >add the cheese, it doesn't melt into the soup,

> >it just clumps and gets really sticky. I

> >shredded the cheese first and took the pot of

> >soup off the burner before I added it, but no

> >luck. Do I need to wait longer for the soup to

> >cool down to prevent the clumping?

>

> You usually have to add a small amount of cheese

> and stir, then add more cheese and stir. I

> usually leave it in the burner so there is enough heat to melt the cheese.

>

> >White beans-

> >BTVC mentions that white beans are legal, but I

> >don't remember a certain type being specified.

> >Anyone know which white beans are legal?

>

> White navy pea beans, lima beans, and lentils are legal.

>

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Hi Holly,

No, unfortunately I don't have an immersion blender. I was actually inspired

to make broccoli cheese soup by the recipe you posted earlier, but I don't have

a Vitamix, so just followed another recipe. I've tried twice now to melt the

cheese and have not been successful. Seriously, how hard can it be to melt

cheese? Apparently very hard for some of us!

I'd love to see your pic though. If I posted a picture of my soup, it would not

be pretty!

Take care,

Amber

> >

> > I have a few food questions:

> >

> > Souffle Bread-

> > I tried to make Marilyn's souffle bread recipe and it's not working out. I

don't have a pizza stone, so I just used a 13 x 9 pan and laid the mixture on

wax paper- which I just looked up and apparently it's not the same as parchment

paper which may be where I went wrong. Anyways, when I went to flip it over, it

was completely stuck to the paper. So I'm thinking apparently I can't use wax

paper. Could I just grease the pan or do I have to get parchment paper (which

I'm not sure where to buy.)

> >

> > Also, with the bread, this is a weird question, but how do you use it as

bread? Mine deflated so much and it didn't seem very bread-like. Is is supposed

to be more like a wrap or tortilla?

> >

> >

> > Melting Cheese-

> > I also attempted to make a broccoli cheese soup which turned into another

failure. Whenever I add the cheese, it doesn't melt into the soup, it just

clumps and gets really sticky. I shredded the cheese first and took the pot of

soup off the burner before I added it, but no luck. Do I need to wait longer for

the soup to cool down to prevent the clumping?

> >

> > White beans-

> > BTVC mentions that white beans are legal, but I don't remember a certain

type being specified. Anyone know which white beans are legal?

> >

> > Thanks,

> >

> > Amber

> >

>

[Guest guest]

Hi Debbie,

I haven't looked at that cheese sauce recipe, but it sounds good.

I used a recipe I found online which actually incorporated chicken stock in the

recipe, but I altered it to make it SCD legal. Here's the link if you're

interested:

http://mybizzykitchen.com/2009/09/01/homemade-panera-broccoli-cheddar-soup/

I also used half an onion, used coconut flour instead of regular (but I may

leave that out next time, because it didn't really incorporate into the soup),

and subbed half water and half yogurt for the half and half. It didn't really

taste like broccoli cheese soup, but I think it's because I can't get the cheese

to melt into the soup so it ends up sticking to the bottom of the pot, but I

thought the taste was pretty good.

If you end up trying it and successfully melt the cheese, let me know some

tricks. I thought I was good in the kitchen, but this cheese thing has me

rethinking that thought.

Take care,

Amber

>

> Would Marilyn's brie/cheddar sauce work then add the soup to the cheese?

> Has anyone tried adding chicken stock to it to make it more of a soup--does

> it work?

>

> Debbie

>

[Guest guest]

> D'you know, my husband was the one who spotted

> the parchment at the grocery store? I was

> lamenting that Linen-n-Things had closed and

> where was I going to get parchment? and he'd gone

> to the store to pick up a couple of things, and

> came home with it and said, " Is this what you need? " I just about fell over!

>

That is too cute! Your husband sounds so helpful. What a sweetie!

> >Thanks for the other tips too! I'm usually not

> >bad in the kitchen, but this last week has me wondering...

>

> It's a whole new world. When you cook, you need

> to know the properties of your foods when you're

> combining them to get a certain effect. For

> instance, I can now look at a recipe which calls

> for butter, flour, and milk, and say, " AH,

> they're making a white sauce! " and know that if I

> just sub some well-drained yogurt, or blended

> DCCC with a little broth, I can get the same

> effect. Once you learn the parameters, it all falls together!

>

>

Good point. I'm sure the more I experiment, the more I'll learn. It's a fun

process though.

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Good to know, I'll have to check out the immersion blenders.

Thanks!

Amber

>

> Just put in a little at a time at a very low heat and keep stirring vigorously

the whole time.

>

> Immersion blenders are very handy for other things like making mayonnaise and

not pricey, btw.

>

> Mara

>

[Guest guest]

Wow, Marilyn! You're so helpful. Thanks for the good tips.

Take care,

Amber

> >

>

><http://mybizzykitchen.com/2009/09/01/homemade-panera-broccoli-cheddar-soup/>ht\

tp://mybizzykitchen.com/2009/09/01/homemade-panera-broccoli-cheddar-soup/

> >

>

> Amber,

>

> Here's where thinking through the ingredients works.

>

> The recipe calls for half and half -- and it

> calls for butter and flour. You're making a white sauce with half & half.

>

> So, what I would do is skip adding water to the

> yogurt -- make your yogurt with half milk and

> half full cream (half & half as it's called in

> the US), and then drip or drain it really well.

>

> Sautee your onion and the carrots in a little

> butter, and then puree it in a blender or food

> processor with some of the chicken broth.

> Meanwhile, cut the broccoli florets into small,

> bite sized pieces and steam them.

>

> Put the broth / onion mixture back in the pan,

> add any seasonings -- salt, pepper, etc. Stir in

> the yogurt, and heat gently. When the mixture

> just starts to simmer, start adding the grated

> cheese, a little at a time. Be aware that

> commercially shredded cheese often has

> anti-caking stuff on it that will cause it not to

> blend in. When the cheese has melted (and a stick

> blender is really handy!) you can whiz it with

> the stick blender to make sure it's really nice

> and smooth, then put broccoli florets in each bowl and pour the soup over.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Amber,

What kind of cheese are you using? It usually does melt just fine so I'm

wondering if you managed to find one that doesn't cooperate!

Hi Holly,

No, unfortunately I don't have an immersion blender. I was

actually inspired to make broccoli cheese soup by the recipe you posted

earlier, but I don't have a Vitamix, so just followed another recipe.

I've tried twice now to melt the cheese and have not been successful.

Seriously, how hard can it be to melt cheese? Apparently very hard for

some of us!

I'd love to see your pic though. If I posted a picture of my soup, it

would not be pretty!

Take care,

Amber

[Guest guest]

I used sharp cheddar, Kroger brand. I actually didn't use the organic I normally

do, because I wasn't sure if I like the soup, and I didn't want to waste money.

I did a search on the internet and it said that sharper cheeses don't melt as

well, and also if you try and melt it a too high of a temperature all the fat

will exit the cheese and you'll end up with sticky protein globules which won't

melt, which is what happened to me. The second time I tried it, I waited for the

soup to cool down a bit, but it didn't seem to make a difference. I'll try it

again, but I'm feeling pretty incapable!

Take care,

Amber

>

>

> Amber,

> What kind of cheese are you using? It usually does melt just fine so

> I'm wondering if you managed to find one that doesn't cooperate!

>

>

>

[Guest guest]

Amber,

I don't think you are incompetent at all. But I think maybe you need

another cheese for melting! It's perfectly true that softer cheeses

are what they used when we were kids and they melt like crazy. Of course

you aren't going to stoop to Velveeta, but I think a mild cheddar would

work a lot better. Or something like Monterrey Jack? That

seems to be softer.

I used sharp cheddar, Kroger brand. I actually didn't use the organic

I normally do, because I wasn't sure if I like the soup, and I didn't

want to waste money.

I did a search on the internet and it said that sharper cheeses don't

melt as well, and also if you try and melt it a too high of a temperature

all the fat will exit the cheese and you'll end up with sticky protein

globules which won't melt, which is what happened to me. The second time

I tried it, I waited for the soup to cool down a bit, but it didn't seem

to make a difference. I'll try it again, but I'm feeling pretty

incapable!

Take care,

Amber

[Guest guest]

Nikko is a big fan of pureed foods that are piping hot AND handfed. She would

make a terrible wild bird, and here she is only one generation removed from her

African ancestry ;-).

And because I can't help myself, another bird story. Nikko sits on the back of a

chair at the dinner table (seen in video), because birds are big about being

with the flock during important events (EATING). Of course, she is not allowed

on the table. The other night, one of my dad's non-SCD corn chips was laying on

the table, and she jumped down on the table, snatched it, and jumped back on the

chair before she could get yelled at. A sneaky thief!

Holly

>

> Holly,

>

> I the bird eating the soup video is adorable! Nikko definitely seems to like

> it!

>

> Amelia

>

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Sun, September 19, 2010 3:30:38 AM

> Subject: Re: Food questions- souffle bread, melting cheese and

white

> beans

>

>

> Here's a link to the Broccoli Cheese Soup picture. Doesn't look real

appetizing,

> but it's very tasty:

>

> http://i43.photobucket.com/albums/e373/spookyhurst/SCD/BroccoliCheeseSoup.jpg

>

> And here's proof that it's tasty, Nikko the bird shovels down a spoonful. I

> mistakenly fed her squash beforehand, so she didn't quite dive in with her

usual

> gusto. But her motto is, there's always room for soup:

>

>

http://s43.photobucket.com/albums/e373/spookyhurst/Nikko/?action=view & current=Ni\

kkoEatingSoup2.mp4

>

>

> Holly

> Crohn's

> SCD 12/01/08

>