Food Things
Nov. 24th, 2020 05:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
helwenThought we had GF stuffing mix but turns out we ate it. None in the store we went to and don't want to go to another store; have had enough of people-y places for now. So we went to a small local bakery this morning and picked up some sourdough-based bread to try making our own from scratch. Sourdough isn't 100% GF but these folks do it the real way, not the "add sourdough taste to the dough" way, so the gluten gets eaten up during the risings. I still don't eat it every week -- there's more than one reason to not eat a lot of bread, after all.
Anyway, I'd planned on cooking other things today but instead chopped up two loaves of bread and have it all lying out on the larges baking sheets so it can get stale faster.
***
If I've made gravy before I don't remember much about it. I have more memories of my mother making it when I was a kid :D But anyway, we have a turkey and will cook that and then try to make gravy. We have cornstarch, so there you go.
***
We'll be doing a good bit of cooking tomorrow (Wednesday). Thursday the turkey will own the oven for at least part of the day. We're planning on eating around 4pm, so in theory if some baking needed to happen in the morning, it could. The turkey is only 15.29 lbs. after all.
***
Cottage Pie may or may not happen tonight. Fitzw's tired and napping, and I'm not exactly energetic myself. We'll see. It's nearly 6:00 p.m. so...
***
On the plus side and despite waking up with all sorts of soreness and things out of alignment I got some sleep. Another night of 6+ hours of sleep and I might even be peppy tomorrow :D
Fooding requires a bit more of my brain than cleaning, so I moved a bunch of stuff out onto the porch until after the gathering on Thursday. I'm not going for anything near perfection, but 8 people being in the same space equals moving out any and all extraneous items. Then, if I can keep going after Thursday, I might actually have a nice place for later in December.
Also, I find it very hard to work on making things, be it cooking, painting, or sewing, so yeah. Cleaning.
Anyway, I'd planned on cooking other things today but instead chopped up two loaves of bread and have it all lying out on the larges baking sheets so it can get stale faster.
***
If I've made gravy before I don't remember much about it. I have more memories of my mother making it when I was a kid :D But anyway, we have a turkey and will cook that and then try to make gravy. We have cornstarch, so there you go.
***
We'll be doing a good bit of cooking tomorrow (Wednesday). Thursday the turkey will own the oven for at least part of the day. We're planning on eating around 4pm, so in theory if some baking needed to happen in the morning, it could. The turkey is only 15.29 lbs. after all.
***
Cottage Pie may or may not happen tonight. Fitzw's tired and napping, and I'm not exactly energetic myself. We'll see. It's nearly 6:00 p.m. so...
***
On the plus side and despite waking up with all sorts of soreness and things out of alignment I got some sleep. Another night of 6+ hours of sleep and I might even be peppy tomorrow :D
Fooding requires a bit more of my brain than cleaning, so I moved a bunch of stuff out onto the porch until after the gathering on Thursday. I'm not going for anything near perfection, but 8 people being in the same space equals moving out any and all extraneous items. Then, if I can keep going after Thursday, I might actually have a nice place for later in December.
Also, I find it very hard to work on making things, be it cooking, painting, or sewing, so yeah. Cleaning.
no subject
Date: 2020-11-26 02:35 am (UTC)I just sauteed off my veggies and herbs for the stuffing, and will keep it in the fridge overnight, so assembly will be quick in the morning. I have no fridge space at all, with a 20 pound behemoth in it.
no subject
Date: 2020-11-29 05:54 am (UTC)We had a frozen turkey so we defrosted in the basement, which doesn't get above 50-55. We theoretically had space in the fridge but that didn't last.
no subject
Date: 2020-11-26 04:14 pm (UTC)no subject
Date: 2020-11-29 05:52 am (UTC)Sourdough spends a long time rising so we think time spent helps it eat up most of the gluten/sugar. But the secret may be because sourdough has a fermenting process, not just a regular rise. I guess that makes sense because you have a "mother" for starting each batch? Sorry, I'm not an expert.
It's the reason the traditional sourdough is sour-tasting -- it ate the sugars. It is not completely GF but has significantly less than regular bread. The amount may vary depending on who made it. I only get it Bread Euphoria, because I trust them to be consistent. I wouldn't trust sourdough from a regular supermarket necessarily, because apparently some do a "sourdough taste" without it actually be sourdough.
Fitzw found in a quick search that it's been tested to have less gluten, so it isn't just our guesses.
What's interesting is that most of Bread Euphoria's breads are done this way -- not the croissants or beignets, but yes for their regular sandwich-type breads -- and yet their wheat tastes like wheat, not sourdough. So they're doing something magical in their kitchens!
I don't eat it every day because I don't want to jinx myself, but if we get two loaves on any given week, I can eat it several days in a row and not suffer.
Oh, and Elmer's Store gets their bread from this bakery (Bread Euphoria), so a couple of weeks ago I asked them to use the white sandwich bread for making French toast... yum! I haven't had French toast in years because GF bread is just so lacking. So, maybe next time we'll get a loaf of white so we can make our own at home. I don't mind ordering omelets for pick-up but some things don't travel that well :D
It might be worth checking out if there are any bakeries in your area baking sourdough breads, and/or find a company that makes it properly. Good luck!
no subject
Date: 2020-11-30 01:45 pm (UTC)