Weezl's phase 1- recipe testing and frugalisation- come one, come all!

ariarnia

Good morning everybody. I've got the house to myself today as the OH has to go to Cardiff to finish signing the paperwork for the agency he's working with.

Hopefully I intend to make the "Delia" pie for tonight (with wedges was it?) and another batch of HM pizza for if the OH doesn't approve after his grand trek - he liked them 'calsone' style last time and I assume this is an option for S as it makes it harder for OH to judge the amount of filling but means it uses a little more dough for size of pizza.

I want to make the stuffing (I've got dried cranberries rather than lemon that I want to use but other than that, if you've got a working recipe) and maybe the cauli-cheese on sunday, and I've been wanting to make the cereal bars for a while but don't have a blender so I'm not sure how to approach the apples? Also, I have sultanas in, not raisins and I'm not sure if it makes a difference.

What of the rest of the stuff can freeze? I'd be up for making more today when I've got a while before he gets back than most days when I need to do the laundry and tidy it all before he gets back at 2 (he starts at 6 and I get up at 8 - lazy I know) cause it's almost impossible to get anything done once he's back and on the sofa.

FrankieM

weezl I can do half and half. Do I need to add the baked bean juice?
Unfortunately I don't have any cornmeal, sorry.

Going to Uni now. I'll catch up when I get back.

aless02

hey, I need to make marmalade as apple curd is growing tiresome. How do I do it without a food processor? I have a blender, but don't think that would work for something as solid as oranges (needs a bit of liquid to blend)...?

Think the 1kg sugar/6 oranges recipe might break our budget, so I want to experiment with smaller quantities...

weezl74

and big research question number 2,

we have a very reputable name in the vegetarian society saying that rapeseed oil is stable on cooking in it's omega 3 content, but arty's research shows that some internet sources are disputing this.

I have been looking at articles in a few academic journals, and most seem to think that low temperature oven baking is not an issue, just deep fat-frying might erode some of the omega 3.

So, I'm wondering if we will allow things like the carrot cake as it's baked at GM 4-5 and also the delia tart for the same reasons....

What do people think, or should I back this up with more scholarly research? :rotfl:

Lesley_Gaye

Weezl - are you working on the spreadsheet for the next hour? If not can you ping it over and I'll do some changes and reload it to Google

If you are, don't worry. I'll wait until you're done

weezl74

aless02 wrote: »

hey, I need to make marmalade as apple curd is growing tiresome. How do I do it without a food processor? I have a blender, but don't think that would work for something as solid as oranges (needs a bit of liquid to blend)...?

Think the 1kg sugar/6 oranges recipe might break our budget, so I want to experiment with smaller quantities...

oooh exciting! try just 3 oranges...

peel them having washed the skins to get rid of any waxy deposits then cut the skin and pith into slithers (thin or fat as you like it!)

then squeeze the peeled oranges, remove the pips, but put juice and juiced fruit 'stuff' what is that called? all in a pan with your sugar and the strips of skin and pith. The only wastage should be the pips and tat little tough bit where the stem was attached

I'd guesstimate 65g sugar, but maybe add taste and add because oranges can vary so much as to sweetness

Is any of this helping or are you already a dab hand at marmalade?

It occurs to me that a pinch of cinnamon might be nice, but maybe lets get a basic recipe we like first!

ariarnia

Non-volatile degradation products, which include polymers, cyclic fatty acid monomers (CFAM) and geometrical isomers of EPA and DHA, were evaluated in fish oil samples obtained by deodorization under vacuum of semi-refined fish oil at 180, 220 and 250 °C. Polymers are the major degradation products generated at high deodorization temperatures, with 19.5% oligomers being formed in oil deodorized at 250 °C. A significant amount of CFAM was produced during deodorization at temperatures above or equal to 220 °C. In fact, 23.9 and 66.3 mg/g of C20 and C22 CFAM were found in samples deodorized at 220 and 250 °C, respectively. Only minor changes were observed in the EPA and DHA trans isomer content and composition after deodorization at 180 °C. At this temperature, the formation of polar compounds and CFAM was also low. However, the oil deodorized at 220 and 250 °C contained 4.2% and 7.6% geometrical isomers, respectively. Even after a deodorization at 250 °C, the majority of geometrical isomers were mono- and di-trans. These results indicate that deodorization of fish oils should be conducted at a maximal temperature of 180 °C. This temperature seems to be lower than the activation energy required for polymerization (intra and inter) and geometrical isomerization.

might help - suggests 180 as a reasonable cooking temp - GM 4

http://www3.interscience.wiley.com/journal/112224683/abstract?CRETRY=1&SRETRY=0

ariarnia

Oh, as a note long-chain polyunsaturated fatty acids should mean omega 3 so should apply to oil as well as fish.

weezl74

ariarnia wrote: »

might help - suggests 180 as a reasonable cooking temp - GM 4

http://www3.interscience.wiley.com/journal/112224683/abstract?CRETRY=1&SRETRY=0

brill! :A:)

Dear mr artybear and colleagues

Is there any chance you can help me?

I have established that asda bread flour, SR flour and plain flour contain 235-390mg of calcium carbonate per 100g flour. Please can you help me to work out therefore how much just calcium there is per 100g?

My DH and I got as far as that it was 1 molecule of one to 3 molecules of t'other, or something...

And then our heads exploded!

with huge thanks,

Mad weezl the thrifty-nutter

hornetgirl

ariarnia wrote: »

Good morning everybody. I've been wanting to make the cereal bars for a while but don't have a blender so I'm not sure how to approach the apples? Also, I have sultanas in, not raisins and I'm not sure if it makes a difference.

I don't have a blender either, so I just chopped the apples up into very small pieces (leaving out the "fingernails" lol). I have used both raisins and chopped dried apricots and both came out fine, so I'm sure sultanas would too.
I'm not sure whether the recipe has been amended, but you'll want to add a little something for oomph, like some mixed spice, otherwise they'll be a bit bland.