Psyllium husk substitution in muffins
ovenbird
11 years ago
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lindac
11 years ago
centralcacyclist
11 years agoRelated Discussions
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Comments (32)I saw something like that on a website called Marksdailyapple, re: resistant starch. Although I am not paleo I still read it because I enjoy the weekly success stories. I found it interesting because my personal experience, when I go fully paleo, I start to have histamine reactions to many proteins that I don't normally have and then I have a very limited diet. I found if I kept say Glutino crackers (not a lot, a handful every few days), basmati rice, or Udi's bread I can handle proteins, both products I mentioned are made with tapioca and potato starches so I started using them in my cooking with no problems. The potato thing is interesting as I find I can have nibble of potato and if I get this weird feeling at the back of my throat (maybe bitterness? not sure) I don't eat it but if there is no reaction then I usually have a 1/4 portion without problems. I think it has to do with the solanine content. I do hope the medical system starts to direct their attention to intestinal health, I really think there is something there. My medical turnaround has been remarkable but very much ignored by my doctors. I'm happy and healthy so that's fine by me. Because my system is crazy at times I find my skin starts to react oddly so I make it a point to drink a tbsp on gelatin in warm water to start my day and within a week there is an improvement. It makes me gag but the results are worth it:). Thanks for any input as I love any bit of information of health and diet I can get and very much appreciate it. I came across hydrolystate gelatin from Great Lakes Gelatin but you have to buy a lot of it so I wasn't sure if it was worth it to get it. LOL - 10-30 years ago I would have been rolling my eyes so deep in my head about "this person" (future me) talking that they would have gotten stuck!...See MoreBaking sheets
Comments (29)LOL, Lars, now that you said that, it DOES look like a toupee! Tracey, those are lovely roses, you are getting quite good! Nancedar, I also smiled when I saw the cutting of dough with dental floss. A million years ago, in Home Ec, my teacher told me to cut cinnamon rolls with fishing line. I promptly went home and told Grandma and she tried it and promptly went right out and bought herself a roll of 25 lb. test, LOL. A couple of years later I mentioned dental floss and was flatly told that it was FAR too expensive to use to cut dough and that her roll of fishing line would last her for the rest of her life. I think it did! dcarch, the problem with that explanation is that others have posted how they roll out dough on the silpat and it comes right off like a charm. Mine doesn't, so why does it work for them but not for me unless they dust with flour like Lars does? Not that it matters, I've rolled pie dough on the counter for my whole life and it works fine, but I always like to see if I can find something faster, neater, better. Of course, I can't get that microwaved corn to shake out of the husk either, and I can't flip a pancake in the pan without a spatula and I can't get the egg to separate with a water bottle, although others can make all those things work. I guess I'll stick with what works for me and as you can see from the picture, rolling pastry on a silpat sure isn't one of them! I'll bet it would be great for no-bake cookies though.... Annie...See MoreWhat's your favorite fiber supplement?
Comments (67)snookums - I usually split my ghee order between regular and cultured. Cultured ghee has a mild (tangy) fermented flavor, but not a whole lot of difference between it and regular. You would want to use cultured ghee (or cultured butter for that matter, if you make or purchase it) as a spread, not in baked goods, since heat destroys the "good" bacteria from being cultured. That's why I never heat-process homemade sauerkraut. I'll freeze it, but won't home-can it, to preserve the good bacteria. And you're right about the high price of Kerrygold butter. We just use less....to compensate for the higher price, but believe the health benefits are worth it (even on my $125/month food budget for 2 adults). TIP: If you are buttering pancakes/waffles, toast, etc., if you melt a small amount of butter first, apply it with a pastry brush, you'll use MUCH less than if you spread it with a knife. I buy less-expensive butter at Aldi for baking and often use a blend of coconut oil and butter in baked goods. Coconut oil is expensive, too, when you compare it to butter prices (although butter prices just went up a couple months ago). The nice thing about coconut oil is that you can use up to 25% less in many recipes, than the amount of fat it's being substituted for, and get the same results. I also blend natural peanut butter (purchased or homemade) 50/50 with softened coconut oil; keep it in a canning jar at room temperature and use it as a spread. Sometimes I'll add a little sweetener to the mix (coconut palm nectar, molasses, honey, golden syrup, maple syrup, sorghum syrup, all will work). If you get a sugar craving, slowly eat up to 1-T. of this mixture (or even plain coconut oil). I start with a teaspoonful and the craving will usually go away....See Moreever made tamales from scratch
Comments (21)I haven't seen the tamale show or the recipe. America's Test Kitchen is an offshoot of Cook's Illustrated, whose annoying marketing practices I've long tolerated as a subscriber because I think so highly of the work they do and their approach to food. Rather than the fluffy style followed historically by so many others in this field, founder (and now bought out and departed) Chris Kimball instead focused the recipe development on sometimes unconventional approaches, the science of the processes and repeated trial and error to optimize flavor and the end results. I believe they started a revolution and have had a profound impact on recipe development and recipe book writing ever since. Alumni of CI, like J Kenji Lopez Alt at Serious Eats, similarly has a loyal following and provides interesting, well researched recipes that work. They don't bat 1000 and as is not uncommon with recipes from other sources, some recipes are clunkers or simply more difficult than many may want to follow. Some are not unlike Julia Chld's Mastering the Art of French Cooking, which has exquisite and classical recipes so long as you have plenty of time and nothing else to do. As far as putting separate ingredients in little containers on the TV programs, usually glass ones for visibility, that's common on cooking shows so that viewers can see what's there....See Moreovenbird
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