Text 10317, 117 rader
Skriven 2014-02-25 22:54:59 av Stephen Haffly (1:396/45.27)
  Kommentar till text 10207 av Dave Drum (1:18/200.0)
Ärende: Honey
=============
Hi Dave,

On (23 Feb 14) Dave Drum wrote to Nancy Backus...

 DD> If not on camera they probably could have faked it. On of the things
 DD> we do at the chilli judgings is to burn through a LOT of plastic
 DD> spoons.
 DD> One taste - one spoon. Then toss the spoon into the bin. If you wish
 DD> to re-sample a cup you have to get a fresh spoon.

 DD> When I am cooking chilli I keep a spoon exclusively to dip samples for
 DD> tasting into another spoon or "souffle" cup. That spoon never touches
 DD> anything but the chilli.

A big "pet peeve" of mine is someone who double-dips. I don't usually go
near dip type foods in a crowd because some person will double-dip, thus
contaminating the whole container.

The worst example I can remember is one Paula Dean commercial where she
licked a chocolate fountain. Yeah, I really want to go dip some fruit in
that fountain after she did that--NOT!


 DD> One of the "common sense" health department rules that actually makes
 DD> good sense.

That is for sure.

I've got a batch of almonds soaking for almond milk.

Creamy Homemade Almond Milk
Category: Beverages
Yield: 1 quart
Preparation Time: 2 days
Cooking Time: 5 minutes
Source: The Shiksa
Ingredients
1 cup almonds, raw unsalted skin-on
4 cups water, filtered plus additional for soaking
1 tsp honey, (or agave nectar, or one whole pitted date) optional
1/8 tsp salt optional

Instructions
Place raw almonds in a bowl and cover with cold water. Allow to
soak overnight up to 48 hours, then drain and rinse. If soaking
longer than overnight, change the cold soaking water every 12
hours. After soaking, drain and rinse the almonds. Do not peel
the almonds; according to my recipe testing, keeping the skins
on actually helps to reduce the grittiness of the almond milk
(counter intuitive, I know!).
Combine soaked almonds and 4 cups of filtered water in a blender.
(For a whole milk texture, I use 4 cups of water to 1 cup almonds.
For a thinner texture, feel free to add more water--) you can adjust
the texture to taste. The more water you add, the lower in fat the
milk will be per serving; however, you don't want to add too much
liquid or it will turn watery. Best to add water in small batches
till the texture seems right to you.
Blend on low, then slowly raise the speed to high for 1-2 minutes
till the milk is completely smooth and no chunks of nuts remain.
If desired, add sweetener, vanilla and/or salt to taste, then blend
again to combine (if using a date, make sure you blend till it's
completely pulverized. Feel free to adjust the sweetness to taste.

Strain milk through a fine mesh strainer, tea towel, cheesecloth
or nut bag into a storage container. A nut bag will work best for
keeping your milk smooth and chunk-free. I usually strain the milk
into a quart mason jar, which works perfectly with the 4 cup to
1 cup ratio of water to almonds. If using a mesh strainer, you will
need to agitate the solids a bit to help all the milk drip through.
I don't scrape them (this can push the solids through the strainer),
but I do gently stir and move the solids around to make room for
the liquid to come through. Similarly, if using a nut bag, you
will need to gently squeeze the bag till all of the milk seeps
through. Transfer milk to the refrigerator and chill thoroughly.
It should keep for 3-4 days if refrigerated. I usually shake mine
a bit before pouring to make sure it's well blended.

Once you're finished straining the milk, you will have a small amount
of almond solids left. These can be discarded or dehydrated into
almond meal and used as a gluten free breading for fish or chicken
or mixed into baked goods. To do this, first adjust your oven to the
lowest heat setting. Place the left over almond solids in a mesh
strainer for about 30 minutes to allow any remaining liquid to drain
off. With a rubber spatula, spread the solids as thinly as possible
onto a baking pan lined with parchment or a silicone baking sheet.
Place in the oven at 200 degrees. Allow the paste to dehydrate for
a few hours up to overnight. Check every couple of hours; when the
meal hardens into a dry sheet, it's finished. Break up the dehydrated
paste and pulverize using a food processor for 1-2 minutes. You can
also use a fork, but a food processor will give you a much finer grind.
You will be left with about 1/2 cup of almond meal.
You will also need Blender or food processor, fine mesh strainer or
nut bag or clean tea towel or cheesecloth, 1 quart glass jar or storage
container
Use almond milk anywhere you would use regular milk-- in coffee or tea,
on cereal, or as a milk substitute in recipes.

Nutritional Information (Nutritional information reflects amount per quart.)
Calories 859
Total Fat (g) 69
Saturated Fat (g) 6
Cholesterol (mg) 0
Sodium (mg) 315
Total Carbohydrate (g) 37
Dietary Fiber (g) 17
Sugars (g) 16
Protein (g) 30

Regards,

Stephen
Professional Point in DOSBox running on Linux.

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