Raw flour dangerous to eat?
Olychick
10 years ago
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grainlady_ks
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years agoRelated Discussions
? about 'raw freezing' slow cooker meals
Comments (10)slowlane, I make brownie mix from the King Arthur Flour recipe on their website, as well as this whole grain pancake "mix". I just use regular whole wheat flour. They also have recipes for biscuit mix and a quick mix that can be used to make muffins. Homemade Whole-Grain Pancake Mix These pancakes are just shy of 90% whole-grain; and they're absolutely delicious, featuring the sweet-nutty taste of oats and wheat. This recipe comes courtesy of Susan Reid and Susan Miller, two of the authors of King Arthur Flour Whole Grain Baking. Thanks, ladies! 4 cups King Arthur white whole wheat flour 1 cup King Arthur Unbleached All-Purpose Flour 3 1/2 cups old-fashioned or rolled oats 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup vegetable oil Pancakes 1 cup homemade mix 1 cup buttermilk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey 1 large egg 1) To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. 2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. 3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. 5) Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350�F (if you've got a griddle with a temperature setting; if not, medium-hot will do). 7) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. 8) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. 9) Serve pancakes immediately, or stack and hold in a warm oven. Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size. Recipe summary Hands-on time: 20 mins. Baking time: 4 mins. to 8 mins. Total time: 60 mins. Yield: 10 cups dry mix; enough for 50 to 80 pancakes Tips from our bakers ◦If you're not in the habit of having buttermilk around, reconsider: you can freeze leftover buttermilk, in 1-cup portions, for future batches of pancakes. And if you don't have buttermilk, but do have buttermilk powder, add 1/4 cup buttermilk powder to the dry mix along with 1 large egg and 1 cup water or milk. ◦These pancakes hold in a low oven for half an hour without getting tough or rubbery, and they're more than willing to act as a vehicle for any kind of fruit addition. A partial list of combinations that have made successful appearances so far: peach, raspberry, banana-walnut, cheddar-apple, blueberry, and cranberry-apricot. ◦Do you enjoy making your own Greek-style, thick yogurt by draining plain yogurt through a strainer? If so, don't discard the drained-off whey; it's a great stand-in for buttermilk in this recipe. Since it's thinner than buttermilk, you'll want to use 3/4 cup whey in place of the 1 cup buttermilk called for. ◦Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet). I agree about the soup base/bouillion/etc in most of the dry soup "recipes", the sodium level is astonishing. I think some people here found a lower sodium alternative "base" but I don't much like any of them, they taste fake to me. Good luck. Annie...See MoreCornstarch, flour or Wondra? Does it matter?
Comments (42)Lou, I do like cinnamon rolls. But (here I go again with my pickiness) not with gobs of frosting/icing. I actually prefer to top mine with crumbs like the ones used in crumb cakes. Annie, you really made me laugh. The thought of bananas & chocolate syrup makes me think of banana splits. Again, my own pickiness... I've never understood how people could actually like that combo. Bananas, chocolate syrup, fruit toppings, and ice cream. Neither one of those items appeals to me much, so I can't see them put together. Yet I know most normal people think that's a combo made in heaven. But stick some french fried onion rings in front of me... That's where I would go nuts. Or sauteed onions, or caramelized onions, or stuffed onions, or grilled onions. I've been watching this show on the Food Network called "Chopped." Four chefs are judged by three super famous & prestigious chefs. One of the chef judges always complains whenever a contestant uses any amount of raw onion in a dish or salad. I can't understand him. I love raw onion on all kinds of things. He must be some kind of taste wimp....See MoreThe Most Dangerous Chocolate Cake Recipe In World
Comments (13)Think I'm gonna try this one! 3 TBS all-purpose flour 2 tsp cocoa 1/8 tsp baking soda 1/8 tsp salt 2 TBS sugar 2 tsp veg. oil 2 TBS water 1/4 tsp vanilla latte mug frosting In a small bowl, sift first 4 ingredients together. Then add last 4 ingredients and mix well. Spray the inside of mug with cooking spray; add cake batter. Put in microwave for 2 minutes. Top with frosting, a homemade chocolate glaze, or chocolate syrup....See MoreWould you eat veggies raw if slugs were on them?
Comments (57)There are people who seem to value bacteria in soil as being beneficial for the digestive system. Don't wash your veggies, they say! Some bacteria are, but lots aren't. Our immune systems can handle small amounts of bad bacteria. But the history of food hygiene is a remarkable one. I believe that in 500BC in China it was realized that it wasn't smart to eat dirty, smelly, or discolored food, though they didn't really know why. Of course, with regard to soil borne bacteria, we ingest many just by breathing. Don't need to eat dirt to get them....See MoreOlychick
10 years agograinlady_ks
10 years agoOlychick
10 years agoannie1992
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agoruthanna_gw
10 years agoOlychick
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years agoOlychick
3 years agolast modified: 3 years ago
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