cteavin
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Posts posted by cteavin
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I had this crazy craving for Mac & Cheese a few weeks ago and got it into my head that I need to make the pasta by hand. After a bit of online research I chose the Philips over a hand crank Atlas because it was easy to get where I am (Japan) and the idea of the machine doing the mixing was appealing. Now I'm wondering if I made the right choice.
The pasta comes out ragged, like in the photo and I don't know why. I tried the recipe in the booklet with egg and then one with just semolina and water. I'm not sure what to try next.
(Recipes one and two were a mix of bread and AP flours with 55 grams of egg and 40 grams of water. The other was 75 grams of water to 250 grams semolina.)
If anyone has tried the Philips machine, how did it work for you?
If you have another pasta extruder, do you recommend it?
Any suggestions on what pasta recipe to try?
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43 minutes ago, weinoo said:
I don’t understand the need for extra protein…don’t many of us already have plenty of protein in our diets?
I work out. I also don't eat a lot of meat. Adding protein powder to foods is a great way for me to meet my daily goals. 😁
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4 hours ago, gfweb said:
So India doesn't count to you? Indian products don't end up in other countries? You write off India just because?
I have plenty of actual experience. And whether or not a quick google will support it, I know for a fact that some whey products have had anabolic steroid adulteration.
You cited two articles from the Hindusan times, which suggests you're talking about products in India, something I have no knowledge about. But, that first article confused steroids with work out supplements, so you should re-think your position.
The proof is simple. Show ONE example of a protein powder with steroids. Being that you can not do that, you are wrong. You simply have too much pride to admit you're wrong and so you're experiencing cognitive dissonance. If you can not handle admitting you're wrong, the perhaps you shouldn't be participating in online forums.
Again, if you can provide us with just ONE protein powder that has been adulterated with steroids, I will concede and apologize. Otherwise, you are not contributing to this conversation.
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7 hours ago, gfweb said:
Nevertheless there are adulterated whey products https://www.hindustantimes.com/pune-news/steroids-in-muscle-building-protein-powders-fda-pune-orders-statewide-checks/story-biEiAkl4t0a6QFEc0CYmLL.htmlhttps://www.hindustantimes.com/pune-news/steroids-in-muscle-building-protein-powders-fda-pune-orders-statewide-checks/story-biEiAkl4t0a6QFEc0CYmLL.html
The fact that properly given steroids are on a protocol has nothing to do with adulterated products, which are pretty much by definition given by non-experts and not given according to a serious protocol.
Why so combative? You just might be wrong...
I'm not combative. I asserting, and now you're moving the goal posts.
I have been working out for 30+ years and have been using protein powders -- and other supplements -- at least that long. And for you to come here and falsely peddle misinformation, try to back it up, and then move the goal posts is disrespectful.
Fact: Steroids are NOT in protein powders.
Fact: Protein powders sometimes have additional additives, most commonly creatine and BCAA.
In India, the source of two of your articles, the manufactures there might add other ingredients to their whey products -- I don't know and your article doesn't open. What I do know is that the author of the previous article was writing outside their ken and mis-labeled something as steroids, so I advise you to find a better source.
Again, show me ONE product with actual steroids in it. Just one. If you can not do that, then acknowledge you misspoke and close the topic.
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10 hours ago, Duvel said:
Anyway, back to the original topic. My (very limited) experience with making high protein breads was always employing eggs and some sort of fresh cheese variety. I know that especially the latter is tricky to come by in Japan (at least for a decent price).
Adding whey powder to sweetened items (e.g. cupcakes) dries them out a bit, so you need to up the fat content (you see frequently coconut fat added, which might be for that purpose, of for the short chain fatty acids). This in return usually retards yeast activity, so be mindful of that.
Another option would be not to aim for leavened bread, but flatbread (for wraps etc.). That would be more forgiving and I think that flour, whey, yoghurt and baking powder should give you a nice base to start experimenting.
Adding cheese would up the calories and defeat the purpose (for me). Maybe quark? I might give this a shot this afternoon.
You know, I have tried adding a spoonful of whey to my roti and the result is very dense flatbread. From what I've been reading online, when adding whey to bread the suggestion is 2-5% the weight of the flour. Personally, I wanna see how far I can take it.
And the high-protein breads they sell here are very dry, so adding oil is a good solution but I wonder if I could add tangzhong to add moisture back in...
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17 hours ago, gfweb said:
Thank you. If you actually read beyond the headline, you'll see the articles talk about "body building products" -- a wide umbrella -- but none mentioned protein powder. Just one quote from your googling:
These bodybuilding products are promoted as hormone products and/or as alternatives to anabolic steroids for increasing muscle mass and strength.
In other words, they are not in protein powders.
Here's a challenge for you: Show me ONE. Just one. Go online and find me ONE protein powder that has steroids in it.
__________
The article from the Hinustantimes says they busted a company that had steroids in the protein powder. The steroids they found were adenosine monophosphate and mephentermine sulphate which are not steroids at all but found is some pre-work drinks to stimulate the body. The writer does not know what they are talking about and is using steroids as a synonym for performance enhancing chemicals. Not the same thing.
https://www.webmd.com/vitamins/ai/ingredientmono-1067/adenosine
https://en.wikipedia.org/wiki/Mephentermine
When you talk about steroids in bodybuilding you are talking about anabolic steroids and there is a strict method of administering them. I know because I have taken them. They are NOT used lightly and a NOT willy nilly placed in products where you can not get an exact dosage. They are contained in ampules (for injections) or tables to swallow, not powders. Again, show me just one protein powder that has steroids. I'll wait.
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On 5/2/2022 at 5:49 AM, gfweb said:
Whey protein powders are often adulterated with anabolic steroids. Weight lifters take them. FDA has a long list of bad products. Many times they are available from seemingly reputable sources.
That's false. One, steroids are illegal and so no company would put them in their protein powder. Two, the amount of steroids a person takes can not be haphazard, it has to be precisely administered on a strict schedule. You might be conflating creatine and/or amino acids which are added to whey and casein proteins.
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On 4/28/2022 at 11:08 PM, kayb said:
Also worthwhile, if you’re a yogurt or cheese maker, to sub whey for the liquid in your recipe.
Do you mean add whey protein powder to the milk or are you talking about using the liquid whey from the previous batch of yogurt?
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Hi
I workout regularly and am always looking for ways to increase my protein content. Recently, my gym started selling a "protein bread" which started me thinking about how I can make my own. I keep 5kg bags of unflavored whey protein on hand. Does anyone have any advice on how to
1) add whey protein to homemade breads?
2) add whey protein to angel food or chiffon cakes?
What would be the upper limit in adding whey protein to a baked good and would I need to adjust the hydration? Has anyone done this? Thoughts in general?
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7 hours ago, Duvel said:
What is all that green inside your Okonomiyaki ..? It does not look like a Negiyaki to me, but I could be wrong. And where are the katsuobushi/aonori (sacrificed for a cleaner picture perhaps 😉) ?
It's cabbage (with a saturation boost). 😆🤣
Love that you know negiyaki. I've been wanting to make that, too. 😁😉
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I filmed an Okonomiyaki video for my YouTube channel and made it again for the thumbnail yesterday evening -- I love okonomiyaki. 😁🤤🍻If you've not tried it...
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Space. I have so many pots, pans, and gadgets that I really haven't a place to put such a beast, even that beautiful one from Ananova.
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For me, I have two. Perhaps my favorite go is a plain genoise with a simple syrup/liquor soak but if I have time nothing quite beats a popover with a simple sprinkle of powdered sugar.
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On 4/15/2022 at 10:42 AM, JeanneCake said:
I have a LOT of cookbooks, probably in the upper hundreds in terms of count. I read through them like novels, I write in the ones I use most often. So for me, the book in my hands is part of the adventure
And here I thought I was the only person to do that. I have been known to take a cookbook with me, read each page, and visualize every step. And I love the science based books/cookbooks, like those from Herve This. ❤️
So your Cake Bible fell apart, too? That with my Bakewise were well used but I still have physical cookbooks from my mom and grandma where the binding is just fine, so I can't bring myself to forgive the publishers.
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I had a pretty interesting discussion with someone on YouTube about cookbooks. Basically, he said there's a new model for purchasing e-books by using NFTs. Essentially, at present if you buy a digital cookbook, you can't resell it but if you purchase a book with an NFT you can.
I personally don't think NFTs add any value to a cookbook, so NFT cookbooks will not catch on, which is where we started talking about how cookbooks will/should/can evolve. I wanted to know what you all think of how the humble cookbook can evolve. At present, you can find most any recipe online within a few clicks so they need a little extra to encourage a sale. What is that? What makes you want to spend money on a collection of recipes?
Tangentially, I stopped buying paper cookbooks several years ago as the last couple I purchased fell apart. I mean, the publishing companies have cut corners on the paper and the binding, so after a couple of years the start to fall apart. Has this happened to you?
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On my YouTube channel I posted a recipe for Mushroom Tarts a few months ago. I took that recipe, roasted some other veggies, and layered them atop the pumpkin puree (the garlic and thyme variation) and with a little time, came up with the beauty. The puree helped keep the vegetables in place with each slice. ❤️
I just had the last slice for breakfast (because that's the kind of rebel I am). 😁😉
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11 hours ago, FauxPas said:
Ooooh, I love Sarah Lancashire! I think this series will be luscious. 🙂
What do you think of her 'accent'? At first, I didn't like it, but having watched the trailer (quite a lot) it's grown on me. 😁
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HBO Max is releasing a TV series based on the life of Julia Child -- is anyone else here excited about it? Julia is, was, and will always be my favorite TV chef. ❤️
If you haven't seen the trailer, here's a link to it on YouTube.
Any thoughts on the great lady, her books, or the show?
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I saw the title and was wondering wondering what this topic was about, because I'm fat everyday. 😆
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6 hours ago, SusieQ said:
Thank you! I watched your video and was mesmerized. I never in a million years would have thought of mixing diced vegetables with tofu and then making shapes the way you did. Is this something you learned about in Japan?
You know, I don't recall if I learned it from someone or came up with it myself -- I've been making those for a while. 😆 I love tofu, so I'm really good with it. 😉 I'm glad you enjoyed the video. You're in Seattle, right? Oh, I bet you could find some tofu and give these your own spin.
Have a great day!
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On 2/25/2022 at 8:25 AM, rotuts said:
You mean about the daikon? Sure. It's maybe the easiest thing you can make.
You boil the daikon in the starchy water left over from cooking until soft, about 46 minutes. Take 1 cup of dashi, 1 teaspoon of starch and tablespoon of water to make a slurry and add that to the dashi to make the sauce. Serve. 😉
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10 hours ago, SusieQ said:
It looks like you have several different coatings. Not to mention shapes. Could you give more detail?
Sure! Thanks for asking.
Think of the tofu as a mince into which you add half as much (by volume) minced vegetables, herbs and flavorings and bind it together with cornstarch. Press that into a pan to get the shape then cut them as you like. At this point you can bake them (but they'll be a bit dry). Better, coat them with a spray oil and bake them or deep fry them. To add texture and more flavor, bread them as you would chicken and do the same.
I make versions of this all year for a quick snack/dinner -- variations are endless and depend on what's in season. 😉
I made this the other day from them 😁 and the photo came out well so I used it to update the video I made on them in YouTube. My channel is 'Made By You and I', if you're interested.
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Some daikon with dinner.
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I got something absolutely amazing the other day -- a Meiji Era soba bowl, 120-130 years old.
In short, I run a YouTube channel and I kept getting requests to make soba and udon so I took it as an opportunity to learn how to make them from scratch -- and so I started looking for the tools. After quite a bit of antiquing, I finally found what I knew would be perfect, a huge soba bowl (50cm across, 20cm deep, 4cm thick). Hand carved on the outside and sanded smooth as silk on the inside.
I would post a pic but because it's black on the outside, I need to break out lighting or it just looks meh.
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Have you ever used an electric pasta extruder? I'm having some issues with the Philips and am hoping to troubleshoot.
in Cooking
Posted
It came with four spaghetti dies of different thicknesses and I purchased four more including zetti, macaroni, and shells, all made by Philips. There was no separate recipe book for the more complicated shapes.