Using house-milled wheat flour that costs $1.40 per pound (as opposed to the 20 cents/lb for normal “white” flour), and has shelf life of just about a week, may seem like an unnecessary complication for something as basic and beloved as bread. But several bakeries and restaurants around the country are making the shift to doing just that.
When did 11th century baking become the new hotness? What’s next, retting home-grown flax to make linen?
It’s healthy as long as it doesn’t have gluten. Because if I’ve learned one thing about food, it’s that gluten is evil and bad for everyone. Also, if it’s not organic, then what’s the point? Non-GMO, organic, gluten free, whole grain bread is all I eat. You don’t eat lactose free bread? You might as well poison yourself with cyanide right now.
Step aside with your claims to long legacies, craft breweries! This reconstructed beer recipe is over 5,000 years old. It’s the earliest beer recipe—and the earliest known use of barley—in China.
Archaeologists at Stanford University, while digging along China’s Wei River, made an intriguing discovery: A marvelously complete set of brewing equipment. And at the bottom of that equipment was something even more wonderful: Residue from the drink it once brewed.
Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.
I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.
Quaker Oats is being sued over the big “100% Natural” label on the front of its box. What else is in that bucket o’ oats that makes the label a lie? Nothing, say the plantiffs—it is, indeed, just oats. Their complaint is that the oats were grown using pesticides. That, they claim, should be sufficient to keep the natural label off it.
But they do have a definition for “organic” which is what the plaintiffs evidently think Quaker Oats is claiming to be even though it’s not anywhere on the label.
There’s no medical evidence that eating non-organic Quaker oats, or any other conventionally-grown food, is unhealthy or harmful at all. Stop worrying about whether food is “organic” or not, and quit eating so much fucking salt and sugar, people. THAT is what makes you unhealthy.
Flour is one of those seemingly simple ingredients that, upon closer inspection, can be downright mystifying. This harmless looking powder has much more going on that you would think, and even though it’s in almost every recipe, it can be hard to know which variety to buy for the best pastries, breads, and cakes. Let’s examine this veritable bouquet, starting with the basics.
…when purchased breadcrumbs aren’t an option, head to the pantry and grab a few rice cakes to make your own gluten-free breading mix. You might not have considered using these crisp and airy snack cakes this way before, but they work quite well. And any kind of rice cakes will get the job done. Use whatever you have available, but maybe it’s best to stay away from the sweeter varieties.
Instead of transferring it to the boiling pot, you could combine this tip with Alton Brown’s pour-over method to really take your rice to the next level. Either way, it’s an easy enough step, and it makes for extra tasty rice.
“Ancient grains” have been officially mainstream since January of this year, when they got their own Cheerios version. The likes of quinoa, spelt, and teff are turning up more and more, always with a hint that they’re healthier than boring old wheat or corn.
I’m cool with diversity, but are people who dislike wheat because it’s industrially cultivated and intensively bred really pushing for ancient grains to become mainstream, thus being industrially cultivated and intensively bred?
There may well be environmental reasons to prefer these other grains, especially since some are more tolerant of drought or cold or whatever. But that’s definitely not why they’re in Cheerios, y’know?
The only drawback to homemade granola (superior to store-bought, on all counts, in my book) is finding the foresight to make large batches of it in advance. Maybe it’s just me, but my motivation for making anything is pretty closely tied to how soon I’m going to scarf it down.
The basic sequence of events is this: Add your fat and sweetener to your pan over medium-low heat and blend until everything is nice and liquid. Add in the grains and a pinch of salt and toast until golden (8-10 minutes). Mix in whatever nuts and seeds you like and cook for another couple of minutes. Transfer to a baking sheet and sprinkle with your favorite spices (or toasted coconut and chocolate chips!) and let cool for 5-10 minutes. Break it up and throw it in some yogurt or milk and you have a tasty homemade breakfast. Or anytime snack; granola shouldn’t be confined to the morning.