| |
| |
|
Cooking Tips Information |
|
|
|
Secret of Light and Fluffy Biscuits and Pancakes
Would you like to lose some weight -- in your baking, that is? This one secret ingredient (that you likely already have in your kitchen) is not only inexpensive and healthy, it'll also add a bit of "cloud" to your biscuits and pancakes! And that ingredient is ... Oatmeal! Yep, I know what you're thinking ... just give me a moment and trust me on this. For instance, to make super light pancakes, I'll use normal, non-instant, oatmeal. I'll prepare a 1 to 1 1/2 serving size portion, usually in the microwave. Next, add your normal pancake ingredients to the oatmeal. I normally add the milk first to cool down the oatmeal (don't want the eggs to cook!). You may notice that the batter is a little frothy -- especially if you let it sit a bit. That's oatmeals extra viscosity coming into play. Cook the pancakes just like you normally do. They'll look the same and taste the same (no oatmeal taste). However, they'll rise up nice, light, and fluffy! To make super light biscuits, you'll alter your normal biscuit recipt just a tiny bit. Prepare the oatmeal as usual -- but, since the prepared oatmeal is fairly liquid, it'll make your biscuit dough into a batter ... IF you add the normal amount of milk! So ... cut down on your milk portion. Add a little milk to the oatmeal, then add your dry ingredients, then slowly mix, adding more milk a little bit at a time as necessary. One other change -- since you'll be using less milk, the baking powder in your mix won't have as much acid to react to. This means your biscuits won't rise like they normally do unless you give them a little bit of help. I like to toss a squeeze of lemon juice into the mix. You won't taste the lemon, but it'll supercharge your baking powder. Again, your dough will be a little frothy. You'll use less milk and the dough will not be as dense as usual. If you're rolling the dough and using a biscuit cutter, roll your dough a little thicker than normal before cutting. That's all -- bake as normal and your result will be biscuits light enough to float off the pan! About The Author Joey Robichaux rides the weekly consultant road warrior circuit. He speaks at management conferences and maintains dozens of web sites, including Your Cooking Tips at http://www.your-cooking-tips.com.
MORE RESOURCES:
cooking tips - Google News |
|
|
|
RELATED ARTICLES
Kitchen Canister Sets - How to Beautify Your Kitchen Kitchen canister sets are a great way to accent your kitchen and give you more storage space. Canister sets of today come in a wide variety of shapes, sizes and colors. Do a Dry Rub First The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Make It With Mint It wouldn't be summer without fresh mint in pots on the front porch and in the garden. Mint is so easy to grow, it has such a wonderful fresh scent, and it can be used for all sorts of things. How to Care for Your Cast Iron Skillet (includes recipes) Some of the best meals I've ever eaten were made by my grandmothers in their cast iron skillets. Tender, flaky catfish; finger-lickin' chicken; and mouth watering cornbread were the traditional scrumptious fare. About Baking: Eight Tips for Perfect Pancakes Pancakes are easy and almost foolproof. But there are some tricks to making them perfect. Baking Bread and Your Freezer There's a lot of bread in our freezer. In our exuberance, we often bake more bread than we can eat in a day or two. Troubleshooting Cookies If your cookies are too tough . . How to Make Sandwich Rolls with Your Bread Machine For that next picnic or family outing, consider making sandwich rolls with your bread machine. They are quick and easy and so much better than what you buy from the stores. How to Make Homemade Ice Cream (Without an Ice Cream Maker!) COLFAX, WISCONSIN - June is Dairy Month and what better way to celebrate than with homemade ice cream?When I was growing up on our small family dairy farm in west central Wisconsin 40 years ago, my dad would make homemade ice cream using cream and milk from our very own cows and a hand-cranked ice cream freezer.But you don't need an ice cream freezer to make your own homemade ice cream. Family Meal Planning Made Easy As moms, we have hectic lives. Whether we work out of the home, in the home or look after the kids full time, we definitely have our jobs cut out for us. Why do We Need to Knead? Bread dough needs to be elastic in order to capture the gases created by the yeast, stretch as bubbles form in the dough, expand, and rise. Without that elasticity, bread would not have the open texture we enjoy nor would bread be chewy. Wok this Way! (Part 3 of 5) Seasoning Your New Wok Seasoning is the most important thing you can do to your wok. Only carbon steel and iron woks need to be seasoned. The Wonderful Wok: Stir Frying Basics Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. Two for One Dinners: Pork If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. Troubleshooting Machine Bread Bread machines-wonderful inventions that they are-don't think very well. You and I, when we have a loaf of bread percolating on the counter, can look and say, "My bread is rising a little slowly today. Pyrex Mixing Bowls - A Kitchen Favorite Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years. Foods That Freeze Well "Can I freeze it?" is a question often asked in our homes, and for good reason.Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible. Dutch Oven Cooking Basics Pioneer CookingWhen you think of a cast iron Dutch oven, what comes to your mind? Pioneer cooking? Stews over the open fire?Of coarse both are true, but they are still very much in use today and as for the Dutch oven, the possibilities are endless.Dutch ovens can be used for frying, baking, boiling, and steaming as well. Picture Perfect Bread The secret-at least most of it-is in the rise. The most common mistake that we see in bread making is not letting the dough rise enough. The Art of the Marinade It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades at all.
|
| Article List | Index | Site Map |
|
All logos, trademarks and articles on this site are property and copyright of their respective owner(s).
The comments are property of their posters, all the rest is Copyright © 2006 CanadaSEEK.com - All Rights Reserved. |
