Any Home Bakers Here?

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 70 and mostly cloudy.

Have a great day!

 

[SnapdragonQ]

Bun question-

I've started baking my own GF hamburger buns because, well, lets face it...store bought GF buns are just so

It's going well, but like most GF things they don't stay soft long and we are a small family so I have been freezing extra buns. They kind of make, in a pinch, a quick English muffin substitute when sliced in three and the two fatter sections put in a toaster.

Besides burgers, how does everyone like to use up extra hamburger buns?

(yes, it really has been that long since we could buy and eat regular wheat buns that I have to ask this question in all seriousness)

 

[rjohns39]

To all on this forum THAT CARE: I am not sure what
I am expected to do? Can I be a member? Should
I leave? Not sure what I am expected to do? NEVER
HAD something like this happen to Me in the many
years I have lived. Not aware of what is going on...
only that INFORMATIVE should have not been my
response.....even when the information given by person who posted...WAS informative to me. Sorry. Aria

Aria, I don't know what happened. It angers me as I consider you my friend and I hate bullies. Please stay as I so enjoy reading your posts.

Oh! Please tell me how to pressure can dry (pinto) beans! Seven quarts, please! I tried once but could not figure out how many dried beans would end up equalling seven finished quarts so I guessed (wrong!). Also, my recipe hsd me parboil them and I didn't have a vessel large enough to do that. It was just a huge hassle! Thanks!

My Canner holds 14 wide mouth pint jars so that's what I usually do (small mouth jars make it way to hard to get the beans out). Put about 4" of cold water into your canner and a splash of white vinegar. This works for any kind of dried bean. Measure out a half cup of beans for each jar. Rinse your beans in cold water. Add a 1/2 cup to each jar and then add a 1/2 tsp of kosher or other non-iodized salt on top the beans. Fill with cold water (I used filtered) and leave a 1/2" of headspace (for my jars that's the ring just below the lid). Add rings and lids and put them in the canner. Seal the lid but don't add the weight. Turn the fire on medium and wait until you have a column of steam coming out the pipe. Set a timer for 10 minutes. Once the 10 minutes is up, add your weight. Once the weight starts to jiggle, set your timer for 75 minutes (adjust based upon altitude). Turn your fire down to maintain pressure but not over pressure. After your timer has reached 75 minutes turn the fire off and walk away. Come back later, when pressure is zero and place the jars on a heavy towel or mat and let cool overnight. Next day, remove the rings, wash the jars and put them on the shelf. It's a good idea to put the date on the lid with a sharpie and type bean.

ETA: Linda's pantry on youtube has a lot of good canning recipes. Also, I'll add a note of caution. Always time your canning based on the longest ingredient, so for example if you add meat (in any amount) following the canning instructions for the meat.

 

[Blooie]

Question: yall my Granny used to make a batch of dough for making biscuits once a week and it stayed in a Tupperware bowl in frige and she just used what she needed from it each day to make biscuits then put the remaining dough back in frige for the next days use.
I saw yesterday a no knead bread recipe (artisan I believe) in which they did very similar and used the dough to make rolls, bread, cinnamon rolls, etc.
Has anyone ever done similar with either biscuit dough or bread dough in leaving in frige for up to a week and just using as needed each day?
Would LUV more info (recipe, tips, etc.) If you have! Granny never wrote down recipes...so in the dark but luv idea of being able to pull dough outta of frige and make whatever on the spot.

I’ll refrigerate extra biscuit dough, sprinkled liberally with flour and covered tightly, and use it within 2 days to make fried pies or crispy fried sweet cinnamon strips. And recently I found instructions for pinching off a bit of yeast bread dough, refrigerating it, and reusing it in a new batch of bread. But that’s as close as I can get to what you’re talking about. Sounds interesting, though.

 

[Sally PB]

It's really easy! I typically will set my bowl with dough covered with plastic wrap on top of the instapot (no lid needed!) You hit Yogurt, then use the down button to change the amount of time before it turns off. For smaller dough, I will do 30 minutes but if I'm proofing larger dough, I have gone up to 2 hours (really as long as you need for it to double). Its yogurt setting keeps it a comfortable temp and the gap between the bottom of the instapot pot and bottom of the bowl keeps it from cooking. The plastic wrap helps keeps the moisture in. I've used plastic, glass, and metal bowls on top with no issues.

Thank you! The picture tells it all, so thanks for that. I would never have thought of this. What a great idea!

 

[Sally PB]

@Aria, I don't know what happened, but please, please don't leave. We all enjoy your posts, your friendship.

I love that your name means song. Whenever I see your posts, I think "Oh! What is she going to sing about today? Read and find out!" And I have a smile on my face when I think that.

 

[Sally PB]

Measure out a half cup of beans for each jar. Rinse your beans in cold water. Add a 1/2 cup to each jar and then add a 1/2 tsp of kosher or other non-iodized salt on top the beans. Fill with cold water (I used filtered) and leave a 1/2" of headspace (for my jars that's the ring just below the lid).

Just to be sure, because I've never heard of this... 1/2 cup of dry, uncooked beans, like pinto beans. Plus salt. Plus water to head space line. Then process as you indicated.

Because, wow, this would be a fantastic thing for me.

Does this help at all with the gassy attribute of beans?

 

[BigBlueHen53]

Aria, I don't know what happened. It angers me as I consider you my friend and I hate bullies. Please stay as I so enjoy reading your posts.

My Canner holds 14 wide mouth pint jars so that's what I usually do (small mouth jars make it way to hard to get the beans out). Put about 4" of cold water into your canner and a splash of white vinegar. This works for any kind of dried bean. Measure out a half cup of beans for each jar. Rinse your beans in cold water. Add a 1/2 cup to each jar and then add a 1/2 tsp of kosher or other non-iodized salt on top the beans. Fill with cold water (I used filtered) and leave a 1/2" of headspace (for my jars that's the ring just below the lid). Add rings and lids and put them in the canner. Seal the lid but don't add the weight. Turn the fire on medium and wait until you have a column of steam coming out the pipe. Set a timer for 10 minutes. Once the 10 minutes is up, add your weight. Once the weight starts to jiggle, set your timer for 75 minutes (adjust based upon altitude). Turn your fire down to maintain pressure but not over pressure. After your timer has reached 75 minutes turn the fire off and walk away. Come back later, when pressure is zero and place the jars on a heavy towel or mat and let cool overnight. Next day, remove the rings, wash the jars and put them on the shelf. It's a good idea to put the date on the lid with a sharpie and type bean.

ETA: Linda's pantry on youtube has a lot of good canning recipes. Also, I'll add a note of caution. Always time your canning based on the longest ingredient, so for example if you add meat (in any amount) following the canning instructions for the meat.

So ... if I use wide-mouth quart-size jars, I would use a whole cup of beans? And I don't have to pre-soak or par-cook the beans. Wonderful. Thanks. I understand if I do quarts the timing may be different, but I'm sure I can find that info on Linda's pantry. Thank you so much!

 

[BigBlueHen53]

Just to be sure, because I've never heard of this... 1/2 cup of dry, uncooked beans, like pinto beans. Plus salt. Plus water to head space line. Then process as you indicated.

Because, wow, this would be a fantastic thing for me.

Does this help at all with the gassy attribute of beans?

I keep my beans in the freezer. Clean before using. Rinse thoroughly. Put in crockpot, sdd 1 tsp salt per cup of dried beans. Cook on high about 4-6 hours or 2 hours on high then overnight on low. Nobody ever seems to get gas from them. I don't know if it's the freezing that helps or the long cooking. If this works for you, please report back!

 

[Sally PB]

I keep my beans in the freezer. Clean before using. Rinse thoroughly. Put in crockpot, sdd 1 tsp salt per cup of dried beans. Cook on high about 4-6 hours or 2 hours on high then overnight on low. Nobody ever seems to get gas from them. I don't know if it's the freezing that helps or the long cooking. If this works for you, please report back!

Right now the beans are in their original bags, stored in the basement with all my other shelf stable stuff. I use the Instant Pot to cook them, and then freeze them in pink sized jars in the freezer.

Beans are something that has always given me gas issues, no matter how they're cooked. I've tried Beano, to no effect at all. I've sort of given up that I'll ever eat beans and not have gas.

Another thing that gives me gas is inulin. It's in the GF granola-type bars that I've gotten from Costco. One bar, and I have gas. I ate two, and only made that mistake once.