Nope. I would only worry about self-rising flour or whole wheat. And I might not worry that much about those either.
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And self raising is pretty easy to make yourself with a bit of baking powder.
If you’re in Canada, using ap flour instead of cake flour will give you a less fluffy and tender product, because our flour is very hard (is better at making gluten for bread), and cake flour is very soft (for things where you are trying to limit the gluten). This is noticeable if you’re using a recipe from the southern US, where they have much softer flour in their grocery stores.
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Oh yes, same here regarding cake flour. I forgot about that.
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Ooh, thermometer talk. Watcha got? I’m running a thermapen mk4 these days, and I’m in love. I’d say it’s overkill, but I’ve wrecked a few other ones because water keeps getting into them.
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This is what I have as well, in orange. It was well worth the money.
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I have had some fresh mushrooms for a few days. Any ideas on what to do with them ?
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Beef stroganoff
Mushroom risotto
Mushroom soup
Pasta with mushrooms
Stuffed mushrooms
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Mushrooms on polenta
Mushrooms, goat cheese, and eggs (quiche, casserole, whatever form)
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Mushrooms in ramen!
- Ramen noodles
- Chicken broth/stock (I use better than bouillon cubes for broth)
- Mushrooms
- Egg
- Green onions
- Corn
- Spinach
- Cooked chicken/tofu/shrimp/beef
- Peanuts
- Sauce (spicy garlic chili paste, soy sauce, hoisin sauce, peanut sauce)
- Garlic (I use a garlic paste)
- Ginger (also paste)
All ingredients optional or substitutable depending on your taste.
Bring your broth (or water) to a boil on a pot, add noodles.
After noodles can be easily broken apart, add veggies, ginger and garlic, protein.
Add egg, be careful not to stir.
Once egg whites look mostly cooked (couple minutes), take off heat.
Dish into a bowl, add sauce and garnish with peanuts and green onions.
Edit: hit submit button too soon!
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If I end up with too many mushrooms to use fresh, I’ll do one of two things.
1st, sautee in butter until softened but not browned, then cool and freeze. They reheat nicely and can be browned right before using.
2nd, I’ll dehydrate and powder them sometimes and add that to soup/stock for an flavor boost.
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Chicken marsala (sub any dry white wine or maybe sherry if you don’t keep marsala around).
I just did this with dried shiitakes, miso, wakame, balcony kale and brown rice ramen. Mmmm.
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Thanks for all the suggestions🙏 . I did the stuffed mushrooms and they turned out great. I saved some to saute as suggested by @brute, I’ll add some cream to make a mushrooms cream sauce to accompany meat. But it seems to be mushrooms season and I will get more tomorrow from the farmers market and next is the ramen noodles described by @Illathrael. I see a lot of mushrooms meals in our future. It’s like I opened the door to all this world out there.
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Do I recall correctly you are in Central Europe? do they have different kinds of mushrooms?
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Trying a marinade for tofu tonight and then baking it (thanks, @anomalily!).
1/4 cups sweet chili sauce
2 TBSP soy sauce
If this turns out to be as delicious as I think it will be, I’m going to need to buy larger quantities of sweet chili sauce or start making my own.
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I’m in France and yes there are different kinds. The most popular is ‘Paris Mushrooms’ and that the one I had and it seems to be in season since October. They are discounted at several stores currently. I just never bought them fresh before. I eat them sometimes at restaurants or I buy the refrigerated or canned ones to add to sauces. I used to pick them up with my grandma when I was a kid in Africa and she often warned me of the poisonous ones. Apparently they have clubs here. I’ll look into it.
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I am, apparently, getting golden beets and parsnips in my first CSA delivery this week. I am… not a huge fan of either, and in fact I think I have only eaten parsnips once - so, hit me up with your best recipes!
Here’s what I’m thinking for the beets - I realize this is super unhealthy but I would probably eat it: https://www.thespruceeats.com/brown-sugar-glazed-golden-beets-3051473
Parsnip ideas:
https://www.bonappetit.com/recipe/parsnip-puree (I don’t have any heavy cream though)
https://www.bonappetit.com/recipe/roasted-parsnip-soup-with-walnut-pesto
Dumb question - parsnips are sort of like carrots, yeah? Can I just throw them in a stirfry with a lot of other veggies and some curry sauce, or would that be gross? Because if so, I will just shred and freeze and add them into various random veg-heavy dishes.
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Parsnips are like a slightly sweeter carrot, and can totally be used in stirfries imo.
I love golden beets roasted, and I also like them steamed and chunked into a salad with a vinaigrette.
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I use parsnips as carrots a lot and add them to vegetable mixes when I want more vege-diversity. Stir fries, chicken pot pie, etc.
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Parsnips I like browned more than carrots. Roasted, or sometimes pan fried. Beets I will stir fry and salad etc.
Both are really nice in soup
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Parsnips and beets are both really good with goat cheese/chevre or feta, the salty cuts their sweeter profiles. I think both do better roasted, though after you’ve roasted parsnips they are nice blended into a soup (with a drizzle of cream or yogurt or cheese to cut the sweet).
Oh, we had parsnip and pear soup at my wedding. My niece who was about 4 at the time ate the majority of her table’s. I don’t remember what it tasted like myself.
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