12 Matching Annotations
  1. Oct 2020
    1. For Burger Patties8 ounces (225 grams) mushrooms 1 medium carrot 1 1/2 cups (85 grams) broccoli florets 1/4 medium onion 2 medium garlic cloves 2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking 1 teaspoon smoked paprika 1 teaspoon chili powder 3/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1/3 cup (35 grams) walnut halves (about 14 halves) 2 cups packed (85 grams) spinach leaves Handful tender fresh herbs like chives, parsley or cilantro (optional) 1/2 cup (100 grams) panko breadcrumbs 2 large eggs 1 tablespoon (15 grams) tomato paste 3/4 cup (115 grams) cooked brown rice Bread rolls, lettuce, tomato, cheese and favorite burger sauces

      Looks good. I will be using slightly crushed black.I'll use ground chickpea to thicken the water into a patty (along with the flax egg). I'll saok all ingredients in water for 24 hours. Then I'll remix and cook.

      I'll be cooking in a cylindrical contanter (inside pressure a cooker), then cutting it into burger slices. It will likely get stuck to the container, but I can't think of a surefire way to make it not stick given that it will start out as a soup that hardens. I could try a pre-cooked slice of something oily (such as oily bread, for example).Lining the bottom of the container with that could do the trick. I'll just cut around the sides, then pull out the cylinder.

      EDIT: I just realized I can use a cooking cylinder. It has no bottom, so I'd just have to lift it up, cut around the edge, and push it out. I'll make a thick sludge prior to cooking (by using flax), to minimize leakage. I'll place it inside a bowel with a small pool of oil. Even if it sticks, it won't matter because I can neatly tear or cut both dimensions (bottom and sides) without deforming my patty block.

    1. Ingredients10-12 oz. of tomato paste10-12 oz. of tomato paste1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1 tablespoon of sugar1 tablespoon of sugar1/2 teaspoon salt1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon black pepper1/2 teaspoon mustard powder1/2 teaspoon mustard powder1/2 teaspoon dried oregano1/2 teaspoon dried oregano1/2 teaspoon cayenne1/2 teaspoon cayenne1/2 teaspoon onion powder1/2 teaspoon onion powder1/2 teaspoon of garlic powder1/2 teaspoon of garlic powder1/4 teaspoon celery salt1/4 teaspoon celery saltpinch of ground all spicepinch of ground all spice

      Tasty! I trippled the sweetener content to nearly match comercial ketchups (using erithritol, stevia extraxt, and monk fruit extract).

    1. Breads containing 30% and muffins containing 50% flaxseed were rated better than their counterparts regarding overall acceptability scores.

      That is a surprisingly high level. It's worth noting that 30% is the highest level tested in bread, so the highest level tested was the best. Given that they tested muffins up to 66%, it seems plausible that the 50% found optimal in muffins may also be optimal in bread.

    1. 1/4 cup (60 mL) ground flax3/4 cup (175 mL) warm water1/2 tsp (2 mL) salt2 tsp (10 mL) canola or flax oil1 3/4 cups (425 mL) all-purpose flour (approx)

      I calculate that that's a flax content of about 18 baker's percentage.

    1. The unique Umami characteristic of Dried Shiitake is Guanylate. This Umami component is created during the drying and rehydrating process, and not available in Fresh Shiitake.

      Interesting. This makes it likely that shiitake extract is the type of mushroom used in mushroom seasoning or takii. Most products just say "mushroom powder" and "mushroom extract". Some products list "shiitake powder" and "mushroom extract". I can find no product listing the type of extract used.

      Edit: The linked table shows dried shiitake has the highest guanylate and glutamate of the listed mushrooms. Given that the website is about umami generally, this dramatically increases the odds that it is shiitake extract used in said products. It implies that dried shiitake may be the most umami mushroom (though no other dried mushroom is listed).

  2. Feb 2020
  3. Nov 2019
  4. Nov 2016
  5. Mar 2016
    1. Plantains are higher in starch than bananas, low in sugar and is similar to a potato in texture. Plantains have similar nutritive value as fresh bananas plus vitamin A, and are an excellent source of carbohydrates, according to the University of Florida Extension. Plantains are also a good source of vitamin C and are low in sodium and calories.

      Plantains are high in starch and low in sugar, but they are just as good for you as bananas, plus they are healthier! I love them!

    2. Green plantains taste more like a potato with a starchy texture. Because of this, plantains are not suitable for eating raw unless they're very ripe,

      Plantains look like bananas, but they are more like potatoes. They are starchy, and like a potato, you would want to cook them first. I love cooking plantains!

  6. Jan 2016