Any Home Bakers Here?

[tjo804]

I was reading the bag (on the googled net) it says keeps best if refrigerated or frozen
Does this apply to all whole grains and flour?

 

[ronott1]

I was reading the bag (on the googled net) it says keeps best if refrigerated or frozen
Does this apply to all whole grains and flour?

It depends on how long it takes to use the flour. I use it so fast that it really does not matter much.

 

[appps]

I keep my flour, except the container I'm using, in the freezer but it's more because I kept getting these little tiny black beetles in it and thus my pantry. Was a nightmare to get rid of them so now it goes straight in the freezer in case there is anything in it might have hatched. I try not to think about it having possibly something might hatch lol

Must have been pizza night, we had it too . Ours was takeaway though so not as nice plus they were an hour late delivering and then forgot one pizza and had to go back for it. I need to buy some meat toppings to store in the freezer so I can just make my own next time. Would be quicker!

 

[N F C]

That is a beautiful plant!
I love edibles in the flower bed! I will have to try that NFC

@3goodeggs is the plant expert, so thank her for the Amaranth tip!

 

[N F C]

Ron, that Spelt Bread sounds interesting. I like the fact it's easier to digest. Maybe I missed you saying, have you made it before?

 

[sunflour]

I need some advice and opinions on how to prepare this recipe, planning to try it tonite.

They call for 1/3 cup of basil leaves, firmly packed - I guess just clip off the stems and press them in a measuring cup. But wonder why they are not chopped, even after measuring?

This recipe got 5 stars from all reviewers (over 30) but several mentioned to initially hold out the basil and add it when you add the spinach.
I wonder what would be the effect on the flavor by adding it as the recipe was written or at the end?

Any advice or opines?

One-Pot Pasta with Tomato-Basil Sauce

This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce.

Makes 6 servings. **** this is from Southern Living**

Ingredients:

12 ounces casarecce or fusilli pasta

• 1 (28-oz.) can diced tomatoes
• 2 cups chicken broth
• 1/2 medium-size yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano

• 1/3 cup firmly packed fresh basil leaves ??
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 (6-oz.) package baby spinach
• Freshly grated Parmesan cheese

Preparation
1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Note: We tested with Garofalo Casarecce pasta.
Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step 2.

 

[N F C]

I need some advice and opinions on how to prepare this recipe, planning to try it tonite.

They call for 1/3 cup of basil leaves, firmly packed - I guess just clip off the stems and press them in a measuring cup. But wonder why they are not chopped, even after measuring?

This recipe got 5 stars from all reviewers (over 30) but several mentioned to initially hold out the basil and add it when you add the spinach.
I wonder what would be the effect on the flavor by adding it as the recipe was written or at the end?

Any advice or opines?

One-Pot Pasta with Tomato-Basil Sauce

This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce.

Makes 6 servings. **** this is from Southern Living**

Ingredients:

12 ounces casarecce or fusilli pasta

• 1 (28-oz.) can diced tomatoes
• 2 cups chicken broth
• 1/2 medium-size yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano

• 1/3 cup firmly packed fresh basil leaves ??
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 (6-oz.) package baby spinach
• Freshly grated Parmesan cheese

Preparation
1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Note: We tested with Garofalo Casarecce pasta.
Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step 2.

I would chop them using those handy-dandy Bell Herb scissors myself. If you add the Basil at the end with the spinach, you'll get the taste of it more (that's what I would do).

 

[sunflour]

I was reading the bag (on the googled net) it says keeps best if refrigerated or frozen
Does this apply to all whole grains and flour?

I have never done so, but this past fall started seeing tiny moths in my house - they came from wheat flour in an airtight container - and there were cocoons on almost everything in there. Had to toss it all and start with all new. Still don't plan to place all that stuff in the freezer, just keep a closer eye on it.

Bet our grandma's would have just sifted those and used them anyway.

 

[sunflour]

I would chop them using those handy-dandy Bell Herb scissors myself. If you add the Basil at the end with the spinach, you'll get the taste of it more (that's what I would do).

Thanks will do. Thinking about measure the leaves for amount and cut them up with those scissors.

I do grow basil in the summer but the chickens get those, so this is a first for me to use fresh basil in our food.

 

[N F C]

I keep unopened bags of flour in sealed plastic gallon size bags out back in the extra fridge. That one is set extra cold and works well for flour (and adult beverages

).