The U3DA Kitchen

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spacekdet
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Re: The U3DA Kitchen

Post by spacekdet » 30 Nov 2010, 23:00

Waiting for a couple deep-dish turkey pot pies to finish cooking.
Good-bye, leftovers!

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Finis
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Re: The U3DA Kitchen

Post by Finis » 06 Dec 2010, 03:41

I baked cornbread and I'm eating some now with butter on it.

Cornbread

4 eggs
2 1/2 cups milk
1/2 cup melted shortening
3 cups yellow corn meal
1 1/2 cups flour
2 teaspoons salt
4 tablespoons sugar
5 teaspoons baking powder

I prefer animal fat or shortening with animal fat. Bacon grease is great for this.
I use self rising flour and 1/2, maybe 1, teaspoon baking powder.
You can add an extra egg if you want to.

Preheat oven to 400 degrees F.

Beat eggs, add milk, stir, then add the melted shortening. Mix remaining ingredients together in a separate bowl. Add to egg mixture and stir. Pour into greased number 8 iron skillet. Bake until it shrinks from the sides of the skillet, about 20 to 25 minutes. Add a few minutes baking time and maybe a little milk at high altitude.

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LeonRegis
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Re: The U3DA Kitchen

Post by LeonRegis » 06 Dec 2010, 14:45

I did Hominy

You need corn hominy

Image

Then leave it soak for five hours.
Then cook on a pot with a lot of water (3x the volume of the hominy itself)
When it gets soft you take away and put on a bowl with milk and sugar.

If you want you can put also powder cinnamon (just as spice)

It should look like:
Image
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spacekdet
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Re: The U3DA Kitchen

Post by spacekdet » 06 Dec 2010, 17:22

Finis, you forgot the can of creamed corn and chopped green chili peppers!

Bring some of that cornbread over, I've got a huge pot of home made chili.

Cross post to 'Why do I cook for 12 when there's only 4 of us?'

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Re: The U3DA Kitchen

Post by Finis » 07 Nov 2011, 04:12

My sister can't have gluten which is in wheat and many grains and products. I make pies for Thanksgiving and Christmas family gatherings but since the gluten problem was discovered that is more difficult. Recipes for pie crusts with exotic grains usually don't work well.

Most people with gluten problems have Celiac disease. My sister does not have that and her sensitivity to gluten is not so drastic as that. If you know someone with Celiac disease be extremely careful about cleaning everything you use to cook for them including tables, cutting boards, ... anything that might have any flour etc. from previous use.

Here's the best I've found for a 9" gluten free pie crust.

1/2 cup shortening or lard, maybe a little more, be sure it is gluten free
1/2 teaspoon sugar
1/2 teaspoon salt
1-1/2 cups milled flax seed, maybe a little more
some water

Mix the flax, sugar, and salt in a bowl. Mix in the shortening in. Squishing it with your hands is easiest. Then add about 1/2 tablespoon of water and squish some more. Add more water if needed. Keep a butter knife handy to get the bulk of the mixture off of your hands. You should be clean so just put it back in the bowl. Use paper towels to get the shortening off of your hands.

The milled flax seed is coarse. You have to make the crust thicker than a flour crust would be. It is dark brown with light specks. It has a good but strong taste raw but when baked it is mild. It seems slightly more resistant to burning than flour.

Now the tough part. Rolling the crust out between sheets of wax paper won't work. You can't put flower on the paper (gluten), using flax instead doesn't work well, and the crust mixture is very sticky. You have to grease the pie pan with shortening or lard and press the crust mix onto it with your fingers.

The crust will be crumbly compared to a regular one.

You can substitute milled flax seed for flour in most recipes.

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Re: The U3DA Kitchen

Post by v3rd3 » 07 Nov 2011, 08:14

wow finis... pie with enuff fibre to clean out the Eerie canal.... :)

an old girlfriends father was gluten and lactose intolerant so we had to be careful making dinner as well.

most of the baking we did used rice or brown rice flour but also potato flour and ground nut flours.

If you would like I will try to find some of the old recipes...

plz lemme know

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Re: The U3DA Kitchen

Post by Finis » 07 Nov 2011, 20:11

Thanks V3rd3. My sister has lots of recipes for gluten free stuff. Don't know if she tried potato flour. Rice flour things seemed good when store bought but she has no luck making them. I'd appreciate a few recipes with those.

The pies seem to have a burning problem with the unusual flours or nuts. I tried all sorts of things and the flax doesn't burn so that's why I use it for crusts.

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Re: The U3DA Kitchen

Post by trueBlue » 08 Nov 2011, 00:59

http://glutenfreegirl.com/gluten-free-pie-crust/" onclick="window.open(this.href);return false;
Good luck with the Leaf Lard, ewwwwwwww!

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Re: The U3DA Kitchen

Post by v3rd3 » 08 Nov 2011, 03:50

A few quick questions then....

what kind of oven do you use for baking... gas/electric....

where do you put your racks in the oven for baking pies....

what kind of baking dish... glass/aluminum

what size of baking dish do you usually use .... 9" , 10"


quick suggestion for reducing the chance of burning your crust would be to line your baking tin/dish with parchment paper....

depending on the filling you could try to dampen it with a bit of water to steam the crust while baking ...

I will dig around for recipes.... post some soon

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Re: The U3DA Kitchen

Post by Finis » 05 Aug 2012, 02:36

Thanks V3rd3.
v3rd3 wrote: what kind of oven do you use for baking... gas/electric....
-- Gas
where do you put your racks in the oven for baking pies....
-- The middle but I'm baking one now just below that.
what kind of baking dish... glass/aluminum
-- Glass
what size of baking dish do you usually use .... 9" , 10"
-- 10" for Christmas or Thanksgiving. Otherwise usually 9" or what recipe is for.
A customer gave me peaches from their tree so I'm baking a peach pie.

Peach Pie

Crust, top and bottom:
1.5 cups flour
0.5 teaspoons salt
0.5 cups shortening
A little water

Mix the flour, salt, and shortening. Then add water a little at a time until the dough stays in a ball. Divide into two balls. Roll out one and place in greased 9" pie pan. The other is for the top. If you want strips on top the make that ball smaller that the bottom one.

I added some ground flax seed. It gives some flavor and makes a nice speckled look.

Filling:
2.5 cups sliced peaches
1 cup sugar (pretty sweet try less if you prefer)
0.25 teaspoons salt

Stir and pour into pan. Add top crust. Bake 400 F for 15 minutes, 350 F for 45 minutes.

For this pie I added 4 or 5 minutes for high altitude, used about 0.75 cups of sugar instead of 1, and cooked between 325 F and 350 F for the lower temp time since some crust might have burned. I also realized that I used self rising flour with baking powder. Worked so no problem.
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PeachPie.jpg

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