Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
If a recipe calls for a teaspoon of melted butter to be added to the other dry ingredients, or whatever, how do you melt that small amount? Sauce pan? Seems impractical for such a small amount without a lot of waste. Maybe put the butter in the measuring spoon in a plate for 5 - 10 seconds in a microwave? Melting over a gas range burner wouldn't work because I use plastic measuring spoons. There's probably a simple way. I'd Google but can't think of a good search phrase offhand. TIA -- I love a good meal! That's why I don't cook. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 4/28/2017 9:38 AM, KenK wrote:
> If a recipe calls for a teaspoon of melted butter to be added to > the other dry ingredients, or whatever, how do you melt that > small amount Microwave it in a small bowl first that you will then add dry ingredients. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Friday, April 28, 2017 at 9:38:53 AM UTC-4, KenK wrote:
> If a recipe calls for a teaspoon of melted butter to be added to > the other dry ingredients, or whatever, how do you melt that > small amount? Sauce pan? Seems impractical for such a small > amount without a lot of waste. Maybe put the butter in the > measuring spoon in a plate for 5 - 10 seconds in a microwave? > Melting over a gas range burner wouldn't work because I use > plastic measuring spoons. There's probably a simple way. I'd > Google but can't think of a good search phrase offhand. That is a very small amount, and a good percentage of the butter will stay in whatever you melt it in. What are you making? If the dry ingredients have a lot more volume than the butter, I'd consider using vegetable oil just for convenience. Other options include melting the butter in a bowl and adding the dry ingredients to the butter, but that might result in incomplete mixing. I'd also consider melting about a tablespoon of butter, measuring off a teaspoon, and then finding some other use for the other 2 teaspoons of butter. Melted and re-solidified butter is a little weird in texture because the water fraction doesn't go back into the fat, but it's perfectly tasty. Cindy Hamilton |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
Cindy Hamilton > wrote in
: > On Friday, April 28, 2017 at 9:38:53 AM UTC-4, KenK wrote: >> If a recipe calls for a teaspoon of melted butter to be added to >> the other dry ingredients, or whatever, how do you melt that >> small amount? Sauce pan? Seems impractical for such a small >> amount without a lot of waste. Maybe put the butter in the >> measuring spoon in a plate for 5 - 10 seconds in a microwave? >> Melting over a gas range burner wouldn't work because I use >> plastic measuring spoons. There's probably a simple way. I'd >> Google but can't think of a good search phrase offhand. > > That is a very small amount, and a good percentage of the butter > will stay in whatever you melt it in. What are you making? Tortillas with a paleo recipe using coconut oil (mine is solid), coconut flour and other stuff. It calls for a tsp of coconut oil, melted and added to the other ingredients - eggs, water, tapioca starch & salt. I prefer it because it uses a batter you pour in a small frying pan like a pancake, not a bread-like combination where you remove small balls of the ingredients and roll them out and fry or bake. Much simpler. > If the dry ingredients have a lot more volume than the butter, > I'd consider using vegetable oil just for convenience. > > Other options include melting the butter in a bowl and adding > the dry ingredients to the butter, but that might result in > incomplete mixing. > > I'd also consider melting about a tablespoon of butter, measuring > off a teaspoon, and then finding some other use for the other > 2 teaspoons of butter. Melted and re-solidified butter is a little > weird in texture because the water fraction doesn't go back into > the fat, but it's perfectly tasty. > > Cindy Hamilton > -- I love a good meal! That's why I don't cook. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Friday, April 28, 2017 at 12:28:42 PM UTC-4, KenK wrote:
> Cindy Hamilton > wrote in > : > > > On Friday, April 28, 2017 at 9:38:53 AM UTC-4, KenK wrote: > >> If a recipe calls for a teaspoon of melted butter to be > added to > >> the other dry ingredients, or whatever, how do you melt > that > >> small amount? Sauce pan? Seems impractical for such a small > >> amount without a lot of waste. Maybe put the butter in the > >> measuring spoon in a plate for 5 - 10 seconds in a > microwave? > >> Melting over a gas range burner wouldn't work because I use > >> plastic measuring spoons. There's probably a simple way. > I'd > >> Google but can't think of a good search phrase offhand. > > > > That is a very small amount, and a good percentage of the > butter > > will stay in whatever you melt it in. What are you making? > > Tortillas with a paleo recipe using coconut oil (mine is > solid), coconut flour and other stuff. It calls for a tsp of > coconut oil, melted and added to the other ingredients - eggs, > water, tapioca starch & salt. I prefer it because it uses a > batter you pour in a small frying pan like a pancake, not a > bread-like combination where you remove small balls of the > ingredients and roll them out and fry or bake. Much simpler. If it's a pourable batter, then mixing is probably not an issue. I'm surprised it tells you to mix the fat with the dry team; it's generally considered part of the wet team. I'd probably put a glob of coconut oil in a small glass dish, melt it, spoon out a teaspoon, and let the remainder cool and solidify again. Every time melted coconut oil was needed I'd re-melt it until it was all gone, then wash the dish and start over the next time. Cindy |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
|
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Friday, April 28, 2017 at 6:28:42 AM UTC-10, KenK wrote:
> Cindy Hamilton > wrote in > : > > > On Friday, April 28, 2017 at 9:38:53 AM UTC-4, KenK wrote: > >> If a recipe calls for a teaspoon of melted butter to be > added to > >> the other dry ingredients, or whatever, how do you melt > that > >> small amount? Sauce pan? Seems impractical for such a small > >> amount without a lot of waste. Maybe put the butter in the > >> measuring spoon in a plate for 5 - 10 seconds in a > microwave? > >> Melting over a gas range burner wouldn't work because I use > >> plastic measuring spoons. There's probably a simple way. > I'd > >> Google but can't think of a good search phrase offhand. > > > > That is a very small amount, and a good percentage of the > butter > > will stay in whatever you melt it in. What are you making? > > Tortillas with a paleo recipe using coconut oil (mine is > solid), coconut flour and other stuff. It calls for a tsp of > coconut oil, melted and added to the other ingredients - eggs, > water, tapioca starch & salt. I prefer it because it uses a > batter you pour in a small frying pan like a pancake, not a > bread-like combination where you remove small balls of the > ingredients and roll them out and fry or bake. Much simpler. > > > If the dry ingredients have a lot more volume than the > butter, > > I'd consider using vegetable oil just for convenience. > > > > Other options include melting the butter in a bowl and > adding > > the dry ingredients to the butter, but that might result in > > incomplete mixing. > > > > I'd also consider melting about a tablespoon of butter, > measuring > > off a teaspoon, and then finding some other use for the > other > > 2 teaspoons of butter. Melted and re-solidified butter is a > little > > weird in texture because the water fraction doesn't go back > into > > the fat, but it's perfectly tasty. > > > > Cindy Hamilton > > > > > > -- > I love a good meal! That's why I don't cook. Place the jar in the microwave and irradiate it until some of it is melted then just pour it out of the jar. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 28 Apr 2017 13:38:45 GMT, KenK > wrote:
> >If a recipe calls for a teaspoon of melted butter to be added to >the other dry ingredients, or whatever, how do you melt that >small amount? Sauce pan? Seems impractical for such a small >amount without a lot of waste. Maybe put the butter in the >measuring spoon in a plate for 5 - 10 seconds in a microwave? >Melting over a gas range burner wouldn't work because I use >plastic measuring spoons. There's probably a simple way. I'd >Google but can't think of a good search phrase offhand. Would help if you posted the recipe, I've never seen a recipe that calls for one tsp of melted butter. Next you fry eggs spoon out the tsp of melted butter... but I'm positive you're a troll. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Friday, April 28, 2017 at 7:34:12 AM UTC-10, Sheldon wrote:
> > Would help if you posted the recipe, I've never seen a recipe that > calls for one tsp of melted butter. Next you fry eggs spoon out the > tsp of melted butter... but I'm positive you're a troll. You think everybody is a troll. I find that rather ironic. What say you? |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
|
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Friday, April 28, 2017 at 12:34:12 PM UTC-5, Sheldon wrote:
> > I've never seen a recipe that > calls for one tsp of melted butter. Next you fry eggs spoon out the > tsp of melted butter... but I'm positive you're a troll. > > Just because you've never seen a recipe for a teaspoon of melted butter does not mean it doesn't exist nor that he's a troll. I may be mistaken but I believe Ken is a diabetic and this may be a recipe he's gotten out of a diabetic cookbook or from his nutritionist. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 4/28/2017 9:38 AM, KenK wrote:
> If a recipe calls for a teaspoon of melted butter to be added to > the other dry ingredients, or whatever, how do you melt that > small amount? Sauce pan? Seems impractical for such a small > amount without a lot of waste. Maybe put the butter in the > measuring spoon in a plate for 5 - 10 seconds in a microwave? > Melting over a gas range burner wouldn't work because I use > plastic measuring spoons. There's probably a simple way. I'd > Google but can't think of a good search phrase offhand. > > TIA > Time for you to learn about souffle cups. Put a Tablespoonful (or two) of butter in a souffle cup in the microwave. Jill |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Fri, 28 Apr 2017 14:55:53 -0400, jmcquown >
wrote: >On 4/28/2017 9:38 AM, KenK wrote: >> If a recipe calls for a teaspoon of melted butter to be added to >> the other dry ingredients, or whatever, how do you melt that >> small amount? Sauce pan? Seems impractical for such a small >> amount without a lot of waste. Maybe put the butter in the >> measuring spoon in a plate for 5 - 10 seconds in a microwave? >> Melting over a gas range burner wouldn't work because I use >> plastic measuring spoons. There's probably a simple way. I'd >> Google but can't think of a good search phrase offhand. >> >> TIA >> >Time for you to learn about souffle cups. Put a Tablespoonful (or two) >of butter in a souffle cup in the microwave. > >Jill Puleeze, a tsp is not a couple Tbls... this Ken is a friggin' imbecile or a troll, you choose. I say since it typed all that shit and didn't post the recipe it's definitely a TROLL. A tsp of butter is less than fits on my thumbnail. No one would melt just one tsp of butter, they'd wait till they fried eggs or melted butter for microwave popcorn, or some such. When I microwavwe air popper popcorn I nuke a half stick, no biggie to to lift a tsp. I can melt a Tbls of butter on a slice of rye toast easyto lift a tsp of butter. Again, in all my years of cooking I've NEVER seen a recipe calling for ONE TSP of melted butter. It does not exist... show me! Only thing I can think is this freaky Ken needs to lube it's left hand and is too fugal buy KY. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Friday, April 28, 2017 at 8:26:05 PM UTC-5, Sheldon wrote:
> > Puleeze, a tsp is not a couple Tbls... this Ken is a friggin' > imbecile or a troll, you choose. I say since it typed all that shit > and didn't post the recipe it's definitely a TROLL. A tsp of butter > is less than fits on my thumbnail. No one would melt just one tsp of > butter, they'd wait till they fried eggs or melted butter for > microwave popcorn, or some such. When I microwavwe air popper popcorn > I nuke a half stick, no biggie to to lift a tsp. I can melt a Tbls of > butter on a slice of rye toast easyto lift a tsp of butter. > Again, in all my years of cooking I've NEVER seen a recipe calling for > ONE TSP of melted butter. It does not exist... show me! > Only thing I can think is this freaky Ken needs to lube it's left hand > and is too fugal buy KY. > > Go have a TALL glass of whiskey, straight, and you'll feel better in no time. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
> wrote in message ... > On Friday, April 28, 2017 at 12:34:12 PM UTC-5, Sheldon wrote: >> >> I've never seen a recipe that >> calls for one tsp of melted butter. Next you fry eggs spoon out the >> tsp of melted butter... but I'm positive you're a troll. >> >> > Just because you've never seen a recipe for a teaspoon > of melted butter does not mean it doesn't exist nor > that he's a troll. I may be mistaken but I believe > Ken is a diabetic and this may be a recipe he's gotten > out of a diabetic cookbook or from his nutritionist. You're mistaken. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 4/28/2017 4:44 PM, Julie Bove wrote:
> > "KenK" > wrote in message > ... >> >> If a recipe calls for a teaspoon of melted butter to be added to >> the other dry ingredients, or whatever, how do you melt that >> small amount? Sauce pan? Seems impractical for such a small >> amount without a lot of waste. Maybe put the butter in the >> measuring spoon in a plate for 5 - 10 seconds in a microwave? >> Melting over a gas range burner wouldn't work because I use >> plastic measuring spoons. There's probably a simple way. I'd >> Google but can't think of a good search phrase offhand. >> >> TIA > > My mom had a tiny pan that she used on the stove. I use the microwave > and a little bowl like a custard cup. I used to have a tiny one-cup aluminium saucepan. Good for melting small amounts of whatever. Gave it to my daughter. Now I can just microwave a bit in a bowl. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 4/28/2017 7:01 PM, jinx the minx wrote:
> I use my metal measuring cups directly on the stove heheh I've done that before. I have a nice set of stainless steel measuring cups. I have used one for that in the past. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 2017-04-29 10:41 AM, Gary wrote:
> On 4/28/2017 4:44 PM, Bovine wrote: >> My mom had a tiny pan that she used on the stove. I use the microwave >> and a little bowl like a custard cup. > > I used to have a tiny one-cup aluminium saucepan. Good for melting > small amounts of whatever. Gave it to my daughter. Now I can just > microwave a bit in a bowl. There are a number of ways to melt butter, depending on how much of a hurry you are in. I sometimes put some amounts in a measuring up over the back burner with the vent and use the heat from the oven. I might do similar and turn the burner on low. If I am greasing a pan I set it on the back burner as above and by the time I am ready to pour batter in the pan it is softened or melted enough to rub around the pan. I have agree with Sheldon in his questioning of the amount. I can't recall ever seeing a recipe that calls for such a small amount of melted butter. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
" > wrote in
: > On Friday, April 28, 2017 at 12:34:12 PM UTC-5, Sheldon wrote: >> >> I've never seen a recipe that >> calls for one tsp of melted butter. Next you fry eggs spoon out the >> tsp of melted butter... but I'm positive you're a troll. >> >> > Just because you've never seen a recipe for a teaspoon > of melted butter does not mean it doesn't exist nor > that he's a troll. I may be mistaken but I believe > Ken is a diabetic and this may be a recipe he's gotten > out of a diabetic cookbook or from his nutritionist. > Similar. I am trying to follow a very very strict anti-infammatory diet from my doctor. Anti-gluten, soy, corn, sugar and much else. Like vegan but much worse. This is one of my attempts at tortillas that follow the diet rules. -- I love a good meal! That's why I don't cook. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Sat, 29 Apr 2017 10:51:29 -0400, Dave Smith
> wrote: >On 2017-04-29 10:41 AM, Gary wrote: >> On 4/28/2017 4:44 PM, Bovine wrote: > >>> My mom had a tiny pan that she used on the stove. I use the microwave >>> and a little bowl like a custard cup. >> >> I used to have a tiny one-cup aluminium saucepan. Good for melting >> small amounts of whatever. Gave it to my daughter. Now I can just >> microwave a bit in a bowl. > >There are a number of ways to melt butter, depending on how much of a >hurry you are in. I sometimes put some amounts in a measuring up over >the back burner with the vent and use the heat from the oven. I might do >similar and turn the burner on low. If I am greasing a pan I set it on >the back burner as above and by the time I am ready to pour batter in >the pan it is softened or melted enough to rub around the pan. > >I have agree with Sheldon in his questioning of the amount. I can't >recall ever seeing a recipe that calls for such a small amount of melted >butter. I melt butter often for air popped popcorn, I melt a half stick in a Pyrex measuring cup in the nuker... very easy to scrape out with a silicone spatula. I don't like m icrowaved popcorn, that chemical stench makes me lose my appetite... and the house stinks for hours. I've popped corn in a pot on the stovetop but that takes time and time for clean up. My air popper is fast and so is clean up, just the Pyrex cup, spatula, and my 24 cup SS bowl that we share from, two cats like popcorn also... they won't eat that chemical laden microwave popcorn, cats are smart, only real butter. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 29 Apr 2017 15:59:45 GMT, KenK > wrote:
" > wrote in : > >> On Friday, April 28, 2017 at 12:34:12 PM UTC-5, Sheldon wrote: >>> >>> I've never seen a recipe that >>> calls for one tsp of melted butter. Next you fry eggs spoon out the >>> tsp of melted butter... but I'm positive you're a troll. >>> >>> >> Just because you've never seen a recipe for a teaspoon >> of melted butter does not mean it doesn't exist nor >> that he's a troll. I may be mistaken but I believe >> Ken is a diabetic and this may be a recipe he's gotten >> out of a diabetic cookbook or from his nutritionist. >> > >Similar. I am trying to follow a very very strict anti-infammatory diet >from my doctor. Anti-gluten, soy, corn, sugar and much else. Like vegan >but much worse. This is one of my attempts at tortillas that follow the >diet rules. Had you offered information about your use for so small a quantity of melted butter it would be simple to help you. If I peridically used a small amount of melted butter I'd place a few Tbls in a small jelly jar, melt in the microwave, spoon out what I need, then cap the jar and refrigerate. Next time do the same with the remainder, takes mere seconds to melt a few Tbls of butter in a microwave. Depending how often you use that tiny amount of butter you can even place that jar in the freezer, it'll keep a lot longer. I would suggest preparing a quantity of tortillas all at once and freezing them, then use as needed... save yourself a lot of time and effort. Why don't you simply buy tortillas, corn tortillas don't contain more than corn, water, and a wee bit of vegetable oil. Buy these; organic, glutten free, and kosher: https://www.amazon.com/Del-Campo-Sof...en%2Bfree&th=1 I don't think it pays to make just a few tortillas. If you are near a Latino neighborhood you can buy many brands of freshly made that day still hot tortillas for cheap, and the ingredients are listed on the package. Where I lived previously there was a large Latino population, I could buy maybe twenty brands of locally made tortillas, different sizes, different thicknesses up to gorditas... purchased in the morning they were still hot, mountains of them displayed http://www.latimes.com/food/la-fo-gorditas-s-story.html http://www.seriouseats.com/2014/05/h...made-masa.html |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Friday, April 28, 2017 at 10:49:37 PM UTC-5, Julie Bove wrote:
> > > wrote in message > > > Just because you've never seen a recipe for a teaspoon > > of melted butter does not mean it doesn't exist nor > > that he's a troll. I may be mistaken but I believe > > Ken is a diabetic and this may be a recipe he's gotten > > out of a diabetic cookbook or from his nutritionist. > > You're mistaken. > > Thank you Julie for that correction and revelation. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Saturday, April 29, 2017 at 10:59:49 AM UTC-5, KenK wrote:
> > " > wrote in > : > > > I may be mistaken but I believe > > Ken is a diabetic and this may be a recipe he's gotten > > out of a diabetic cookbook or from his nutritionist. > > > > Similar. I am trying to follow a very very strict anti-infammatory diet > from my doctor. Anti-gluten, soy, corn, sugar and much else. Like vegan > but much worse. This is one of my attempts at tortillas that follow the > diet rules. > > Let us know how this recipe turns out when you make the tortillas. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
|
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Saturday, April 29, 2017 at 10:26:15 AM UTC-10, Sheldon wrote:
> > Had you offered information about your use for so small a quantity of > melted butter it would be simple to help you. If I peridically used a > small amount of melted butter I'd place a few Tbls in a small jelly > jar, melt in the microwave, spoon out what I need, then cap the jar > and refrigerate. Next time do the same with the remainder, takes mere > seconds to melt a few Tbls of butter in a microwave. Depending how > often you use that tiny amount of butter you can even place that jar > in the freezer, it'll keep a lot longer. > I would suggest preparing a quantity of tortillas all at once and > freezing them, then use as needed... save yourself a lot of time and > effort. > Why don't you simply buy tortillas, corn tortillas > don't contain more than corn, water, and a wee bit of vegetable oil. > Buy these; organic, glutten free, and kosher: > https://www.amazon.com/Del-Campo-Sof...en%2Bfree&th=1 > I don't think it pays to make just a few tortillas. If you are near a > Latino neighborhood you can buy many brands of freshly made that day > still hot tortillas for cheap, and the ingredients are listed on the > package. Where I lived previously there was a large Latino > population, I could buy maybe twenty brands of locally made tortillas, > different sizes, different thicknesses up to gorditas... purchased in > the morning they were still hot, mountains of them displayed > http://www.latimes.com/food/la-fo-gorditas-s-story.html > http://www.seriouseats.com/2014/05/h...made-masa.html The OP does not want to know how to melt butter. What he actually wanted to know is how to melt a small quantity of coconut oil. He only said "butter" because he assumed that coconut oil would be something the folks here would be unfamiliar with. This was a serious mistake because the subject of butter: the how, what, and why, has pretty much dominated the thread. Had he just stated what he wanted, all this could have been avoided. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
"dsi1" > wrote in message ... On Saturday, April 29, 2017 at 10:26:15 AM UTC-10, Sheldon wrote: > > Had you offered information about your use for so small a quantity of > melted butter it would be simple to help you. If I peridically used a > small amount of melted butter I'd place a few Tbls in a small jelly > jar, melt in the microwave, spoon out what I need, then cap the jar > and refrigerate. Next time do the same with the remainder, takes mere > seconds to melt a few Tbls of butter in a microwave. Depending how > often you use that tiny amount of butter you can even place that jar > in the freezer, it'll keep a lot longer. > I would suggest preparing a quantity of tortillas all at once and > freezing them, then use as needed... save yourself a lot of time and > effort. > Why don't you simply buy tortillas, corn tortillas > don't contain more than corn, water, and a wee bit of vegetable oil. > Buy these; organic, glutten free, and kosher: > https://www.amazon.com/Del-Campo-Sof...en%2Bfree&th=1 > I don't think it pays to make just a few tortillas. If you are near a > Latino neighborhood you can buy many brands of freshly made that day > still hot tortillas for cheap, and the ingredients are listed on the > package. Where I lived previously there was a large Latino > population, I could buy maybe twenty brands of locally made tortillas, > different sizes, different thicknesses up to gorditas... purchased in > the morning they were still hot, mountains of them displayed > http://www.latimes.com/food/la-fo-gorditas-s-story.html > http://www.seriouseats.com/2014/05/h...made-masa.html The OP does not want to know how to melt butter. What he actually wanted to know is how to melt a small quantity of coconut oil. He only said "butter" because he assumed that coconut oil would be something the folks here would be unfamiliar with. This was a serious mistake because the subject of butter: the how, what, and why, has pretty much dominated the thread. Had he just stated what he wanted, all this could have been avoided. --- I see that now. coconut oil is much easier to melt. Just run the jar under some hot water near the top. Won't take long for a teaspoon of it to melt. And he will soon find out as the weather warms (unless perhaps he has AC in the kitchen) that it will be liquid then. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Saturday, April 29, 2017 at 5:59:54 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1ahoo.com> wrote in message > ... > On Saturday, April 29, 2017 at 10:26:15 AM UTC-10, Sheldon wrote: > > > > Had you offered information about your use for so small a quantity of > > melted butter it would be simple to help you. If I peridically used a > > small amount of melted butter I'd place a few Tbls in a small jelly > > jar, melt in the microwave, spoon out what I need, then cap the jar > > and refrigerate. Next time do the same with the remainder, takes mere > > seconds to melt a few Tbls of butter in a microwave. Depending how > > often you use that tiny amount of butter you can even place that jar > > in the freezer, it'll keep a lot longer. > > I would suggest preparing a quantity of tortillas all at once and > > freezing them, then use as needed... save yourself a lot of time and > > effort. > > Why don't you simply buy tortillas, corn tortillas > > don't contain more than corn, water, and a wee bit of vegetable oil. > > Buy these; organic, glutten free, and kosher: > > https://www.amazon.com/Del-Campo-Sof...en%2Bfree&th=1 > > I don't think it pays to make just a few tortillas. If you are near a > > Latino neighborhood you can buy many brands of freshly made that day > > still hot tortillas for cheap, and the ingredients are listed on the > > package. Where I lived previously there was a large Latino > > population, I could buy maybe twenty brands of locally made tortillas, > > different sizes, different thicknesses up to gorditas... purchased in > > the morning they were still hot, mountains of them displayed > > http://www.latimes.com/food/la-fo-gorditas-s-story.html > > http://www.seriouseats.com/2014/05/h...made-masa.html > > The OP does not want to know how to melt butter. What he actually wanted to > know is how to melt a small quantity of coconut oil. He only said "butter" > because he assumed that coconut oil would be something the folks here would > be unfamiliar with. This was a serious mistake because the subject of > butter: the how, what, and why, has pretty much dominated the thread. Had he > just stated what he wanted, all this could have been avoided. > > > --- > > I see that now. coconut oil is much easier to melt. Just run the jar under > some hot water near the top. Won't take long for a teaspoon of it to melt. > And he will soon find out as the weather warms (unless perhaps he has AC in > the kitchen) that it will be liquid then. I am only here to help and enlighten. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On 28 Apr 2017 13:38:45 GMT, KenK > wrote:
> There's probably a simple way. I'd > Google but can't think of a good search phrase offhand. > > TIA Google 4 oz glass custard cup or ramekin. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Monday, May 1, 2017 at 12:05:04 AM UTC-10, sf wrote:
> On 28 Apr 2017 13:38:45 GMT, KenK > wrote: > > > There's probably a simple way. I'd > > Google but can't think of a good search phrase offhand. > > > > TIA > > Google 4 oz glass custard cup or ramekin. > > > -- > Avoid cutting yourself when slicing vegetables by getting someone else to hold them. Coconut oil and ghee will typically already be in glass jars. What's the point of transferring them to a different container to melt? My jar of ghee completely melted in 15 seconds in the microwave. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
wrote in
: > On 29 Apr 2017 15:59:45 GMT, KenK > wrote: > " > wrote in : >> >>> On Friday, April 28, 2017 at 12:34:12 PM UTC-5, Sheldon wrote: >>>> >>>> I've never seen a recipe that >>>> calls for one tsp of melted butter. Next you fry eggs spoon out the >>>> tsp of melted butter... but I'm positive you're a troll. >>>> >>>> >>> Just because you've never seen a recipe for a teaspoon >>> of melted butter does not mean it doesn't exist nor >>> that he's a troll. I may be mistaken but I believe >>> Ken is a diabetic and this may be a recipe he's gotten >>> out of a diabetic cookbook or from his nutritionist. >>> >> >>Similar. I am trying to follow a very very strict anti-infammatory >>diet from my doctor. Anti-gluten, soy, corn, sugar and much else. Like >>vegan but much worse. This is one of my attempts at tortillas that >>follow the diet rules. > > Had you offered information about your use for so small a quantity of > melted butter it would be simple to help you. If I peridically used a > small amount of melted butter I'd place a few Tbls in a small jelly > jar, melt in the microwave, spoon out what I need, then cap the jar > and refrigerate. Next time do the same with the remainder, takes mere > seconds to melt a few Tbls of butter in a microwave. Depending how > often you use that tiny amount of butter you can even place that jar > in the freezer, it'll keep a lot longer. > I would suggest preparing a quantity of tortillas all at once and > freezing them, then use as needed... save yourself a lot of time and > effort. > Why don't you simply buy tortillas, corn tortillas > don't contain more than corn, water, and a wee bit of vegetable oil. > Buy these; organic, glutten free, and kosher: > https://www.amazon.com/Del-Campo-Sof...00DQC0TTQ/ref= > sr_1_1_a_it?ie=UTF8&qid=1493493973&sr=8-1&keywords=corn%2Btortillas%2Bg > luten%2Bfree&th=1 I don't think it pays to make just a few tortillas. > If you are near a Latino neighborhood you can buy many brands of > freshly made that day still hot tortillas for cheap, and the > ingredients are listed on the package. Where I lived previously there > was a large Latino population, I could buy maybe twenty brands of > locally made tortillas, different sizes, different thicknesses up to > gorditas... purchased in the morning they were still hot, mountains of > them displayed http://www.latimes.com/food/la-fo-gorditas-s-story.html > http://www.seriouseats.com/2014/05/h...ith-homemade-m > asa.html > I'm not supposed to eat gluten or corn among other things so that removes all the tortillas I checked from consideration - at least at Walmart and Albertson's groceries. I can easily make the paleo tortillas in a few minutes so why bother hunting for something on line? -- I love a good meal! That's why I don't cook. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
" > wrote in
: > On Saturday, April 29, 2017 at 10:59:49 AM UTC-5, KenK wrote: >> >> " > wrote in >> : >> >> > I may be mistaken but I believe >> > Ken is a diabetic and this may be a recipe he's gotten >> > out of a diabetic cookbook or from his nutritionist. >> > >> >> Similar. I am trying to follow a very very strict anti-infammatory diet >> from my doctor. Anti-gluten, soy, corn, sugar and much else. Like vegan >> but much worse. This is one of my attempts at tortillas that follow the >> diet rules. >> >> > Let us know how this recipe turns out when you make the > tortillas. > > I thought it was good. I use them for burritos which is about all I use tortillas for, but make them a lot. Or at least do now again. What I can taste of the tortilla tastes fine. Very simple and easy to make, even for me! I use spicy refried beans and some left-over chicken thigh or breast in them as a rule, which pretty much overwhelms most of the tortilla taste. Unfortunately, no more cheese, which I used to include. Wish they sold a vegan cheese locally. -- I love a good meal! That's why I don't cook. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Monday, May 1, 2017 at 12:44:17 PM UTC-5, KenK wrote:
> > " > wrote in > : > > > Let us know how this recipe turns out when you make the > > tortillas. > > > > > I thought it was good. I use them for burritos which is about all I use > tortillas for, but make them a lot. Or at least do now again. What I can > taste of the tortilla tastes fine. Very simple and easy to make, even for > me! > > I use spicy refried beans and some left-over chicken thigh or breast in > them as a rule, which pretty much overwhelms most of the tortilla taste. > Unfortunately, no more cheese, which I used to include. Wish they sold a > vegan cheese locally. > > Glad they turned out tasty and you're happy with them. I've used the flour tortillas, store bought, and have made just plain sandwiches with them. Pretty darn good for sandwiches. I know at my local Kroger they stock a vegan cheese but have no idea how it tastes. If you have a Walmart superstore, Kroger, or Publix near you check out their vegan/organic aisle. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
"KenK" > wrote in message ... > " > wrote in > : > >> On Saturday, April 29, 2017 at 10:59:49 AM UTC-5, KenK wrote: >>> >>> " > wrote in >>> : >>> >>> > I may be mistaken but I believe >>> > Ken is a diabetic and this may be a recipe he's gotten >>> > out of a diabetic cookbook or from his nutritionist. >>> > >>> >>> Similar. I am trying to follow a very very strict anti-infammatory > diet >>> from my doctor. Anti-gluten, soy, corn, sugar and much else. Like > vegan >>> but much worse. This is one of my attempts at tortillas that follow > the >>> diet rules. >>> >>> >> Let us know how this recipe turns out when you make the >> tortillas. >> >> > I thought it was good. I use them for burritos which is about all I use > tortillas for, but make them a lot. Or at least do now again. What I can > taste of the tortilla tastes fine. Very simple and easy to make, even for > me! > > I use spicy refried beans and some left-over chicken thigh or breast in > them as a rule, which pretty much overwhelms most of the tortilla taste. > Unfortunately, no more cheese, which I used to include. Wish they sold a > vegan cheese locally. Whole foods carry some nice nut cheese but they are expensive. If you have a food processor, you can make them at home. This one actually calls for a blender. http://www.food.com/recipe/best-vega...e-sauce-296110 What I used to make was very similar except that I think I used a little orange or lemon juice and hot peppers. I used to make two different kinds. One used cashews and the other, macadamia nuts. Mine was a raw recipe so it wasn't cooked. Just whizzed up in the food processor. There are plenty of other recipes out there if this one won't work for you. I am not sure what all stores you have besides Walmart. I don't think they sell the Daiya but most other stores in this area do. Some stores don't have it with the regular cheeses though. For instance, one Albertsons has it on peg hooks above the produce. Another Albertsons has it with the yogurt and butter. Their website probably has a search function to show who sells it near you. http://daiyafoods.com/ |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
"Julie Bove" > wrote in
news > > "KenK" > wrote in message > ... >> " > wrote in >> : >> >>> On Saturday, April 29, 2017 at 10:59:49 AM UTC-5, KenK wrote: >>>> >>>> " > wrote in >>>> : >>>> >>>> > I may be mistaken but I believe >>>> > Ken is a diabetic and this may be a recipe he's gotten >>>> > out of a diabetic cookbook or from his nutritionist. >>>> > >>>> >>>> Similar. I am trying to follow a very very strict anti-infammatory >> diet >>>> from my doctor. Anti-gluten, soy, corn, sugar and much else. Like >> vegan >>>> but much worse. This is one of my attempts at tortillas that follow >> the >>>> diet rules. >>>> >>>> >>> Let us know how this recipe turns out when you make the >>> tortillas. >>> >>> >> I thought it was good. I use them for burritos which is about all I >> use tortillas for, but make them a lot. Or at least do now again. >> What I can taste of the tortilla tastes fine. Very simple and easy to >> make, even for me! >> >> I use spicy refried beans and some left-over chicken thigh or breast >> in them as a rule, which pretty much overwhelms most of the tortilla >> taste. Unfortunately, no more cheese, which I used to include. Wish >> they sold a vegan cheese locally. > > Whole foods carry some nice nut cheese but they are expensive. No Whole Foods here. > If you > have a food processor, you can make them at home. This one actually > calls for a blender. > > http://www.food.com/recipe/best-vega...e-sauce-296110 > > What I used to make was very similar except that I think I used a > little orange or lemon juice and hot peppers. I used to make two > different kinds. One used cashews and the other, macadamia nuts. Mine > was a raw recipe so it wasn't cooked. Just whizzed up in the food > processor. There are plenty of other recipes out there if this one > won't work for you. I'll check into that. I checked for vegan cheese sales locally but didn't think to look for a recipe. I've never made or tried to make cheese. I don't recall my parents doing so when we lived on the farm either. > I am not sure what all stores you have besides Walmart. About all are Safeway and Albertson. So far, If anyone has something it's been the Walmart Neighborhood Market. > I don't think > they sell the Daiya but most other stores in this area do. Some stores > don't have it with the regular cheeses though. For instance, one > Albertsons has it on peg hooks above the produce. Another Albertsons > has it with the yogurt and butter. Their website probably has a search > function to show who sells it near you. I'll check my Albertson again. > > http://daiyafoods.com/ > > They have a 'Find Us' selection but I couldn't get it to respond. <sigh> -- I love a good meal! That's why I don't cook. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
On Monday, May 1, 2017 at 3:48:55 PM UTC-10, Julie Bove wrote:
> > Whole foods carry some nice nut cheese but they are expensive. If you have a > food processor, you can make them at home. This one actually calls for a > blender. > > http://www.food.com/recipe/best-vega...e-sauce-296110 > > What I used to make was very similar except that I think I used a little > orange or lemon juice and hot peppers. I used to make two different kinds. > One used cashews and the other, macadamia nuts. Mine was a raw recipe so it > wasn't cooked. Just whizzed up in the food processor. There are plenty of > other recipes out there if this one won't work for you. > > I am not sure what all stores you have besides Walmart. I don't think they > sell the Daiya but most other stores in this area do. Some stores don't have > it with the regular cheeses though. For instance, one Albertsons has it on > peg hooks above the produce. Another Albertsons has it with the yogurt and > butter. Their website probably has a search function to show who sells it > near you. > > http://daiyafoods.com/ That's pretty damn amazing. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
"KenK" > wrote in message ... > "Julie Bove" > wrote in > news > >> >> "KenK" > wrote in message >> ... >>> " > wrote in >>> : >>> >>>> On Saturday, April 29, 2017 at 10:59:49 AM UTC-5, KenK wrote: >>>>> >>>>> " > wrote in >>>>> : >>>>> >>>>> > I may be mistaken but I believe >>>>> > Ken is a diabetic and this may be a recipe he's gotten >>>>> > out of a diabetic cookbook or from his nutritionist. >>>>> > >>>>> >>>>> Similar. I am trying to follow a very very strict anti-infammatory >>> diet >>>>> from my doctor. Anti-gluten, soy, corn, sugar and much else. Like >>> vegan >>>>> but much worse. This is one of my attempts at tortillas that follow >>> the >>>>> diet rules. >>>>> >>>>> >>>> Let us know how this recipe turns out when you make the >>>> tortillas. >>>> >>>> >>> I thought it was good. I use them for burritos which is about all I >>> use tortillas for, but make them a lot. Or at least do now again. >>> What I can taste of the tortilla tastes fine. Very simple and easy to >>> make, even for me! >>> >>> I use spicy refried beans and some left-over chicken thigh or breast >>> in them as a rule, which pretty much overwhelms most of the tortilla >>> taste. Unfortunately, no more cheese, which I used to include. Wish >>> they sold a vegan cheese locally. >> >> Whole foods carry some nice nut cheese but they are expensive. > > No Whole Foods here. > >> If you >> have a food processor, you can make them at home. This one actually >> calls for a blender. >> >> http://www.food.com/recipe/best-vega...e-sauce-296110 >> >> What I used to make was very similar except that I think I used a >> little orange or lemon juice and hot peppers. I used to make two >> different kinds. One used cashews and the other, macadamia nuts. Mine >> was a raw recipe so it wasn't cooked. Just whizzed up in the food >> processor. There are plenty of other recipes out there if this one >> won't work for you. > > I'll check into that. > > I checked for vegan cheese sales locally but didn't think to look for a > recipe. I've never made or tried to make cheese. I don't recall my parents > doing so when we lived on the farm either. > >> I am not sure what all stores you have besides Walmart. > > About all are Safeway and Albertson. So far, If anyone has something it's > been the Walmart Neighborhood Market. > >> I don't think >> they sell the Daiya but most other stores in this area do. Some stores >> don't have it with the regular cheeses though. For instance, one >> Albertsons has it on peg hooks above the produce. Another Albertsons >> has it with the yogurt and butter. Their website probably has a search >> function to show who sells it near you. > > I'll check my Albertson again. > >> >> http://daiyafoods.com/ >> >> > They have a 'Find Us' selection but I couldn't get it to respond. <sigh> Might just need patience. I tried it and thought it did nothing. Then I scrolled down. Bottom right has a spot for zip code. Put mine in and again thought it did nothing but a couple of minutes later, it appeared. Says both Safeway and Albertsons has it. Might not be with the other cheeses though. You might have to ask in the store. |
Posted to rec.food.cooking
|
|||
|
|||
Melting ingredients
"Julie Bove" > wrote in
news > > "KenK" > wrote in message > ... >> "Julie Bove" > wrote in >> news >> >>> >>> "KenK" > wrote in message >>> ... >>>> " > wrote in >>>> : >>>> >>>>> On Saturday, April 29, 2017 at 10:59:49 AM UTC-5, KenK wrote: >>>>>> >>>>>> " > wrote in >>>>>> : >>>>>> >>>>>> > I may be mistaken but I believe >>>>>> > Ken is a diabetic and this may be a recipe he's gotten >>>>>> > out of a diabetic cookbook or from his nutritionist. >>>>>> > >>>>>> >>>>>> Similar. I am trying to follow a very very strict >>>>>> anti-infammatory >>>> diet >>>>>> from my doctor. Anti-gluten, soy, corn, sugar and much else. Like >>>> vegan >>>>>> but much worse. This is one of my attempts at tortillas that >>>>>> follow >>>> the >>>>>> diet rules. >>>>>> >>>>>> >>>>> Let us know how this recipe turns out when you make the >>>>> tortillas. >>>>> >>>>> >>>> I thought it was good. I use them for burritos which is about all I >>>> use tortillas for, but make them a lot. Or at least do now again. >>>> What I can taste of the tortilla tastes fine. Very simple and easy >>>> to make, even for me! >>>> >>>> I use spicy refried beans and some left-over chicken thigh or >>>> breast in them as a rule, which pretty much overwhelms most of the >>>> tortilla taste. Unfortunately, no more cheese, which I used to >>>> include. Wish they sold a vegan cheese locally. >>> >>> Whole foods carry some nice nut cheese but they are expensive. >> >> No Whole Foods here. >> >>> If you >>> have a food processor, you can make them at home. This one actually >>> calls for a blender. >>> >>> http://www.food.com/recipe/best-vega...e-sauce-296110 >>> >>> What I used to make was very similar except that I think I used a >>> little orange or lemon juice and hot peppers. I used to make two >>> different kinds. One used cashews and the other, macadamia nuts. >>> Mine was a raw recipe so it wasn't cooked. Just whizzed up in the >>> food processor. There are plenty of other recipes out there if this >>> one won't work for you. >> >> I'll check into that. >> >> I checked for vegan cheese sales locally but didn't think to look for >> a recipe. I've never made or tried to make cheese. I don't recall my >> parents doing so when we lived on the farm either. >> >>> I am not sure what all stores you have besides Walmart. >> >> About all are Safeway and Albertson. So far, If anyone has something >> it's been the Walmart Neighborhood Market. >> >>> I don't think >>> they sell the Daiya but most other stores in this area do. Some >>> stores don't have it with the regular cheeses though. For instance, >>> one Albertsons has it on peg hooks above the produce. Another >>> Albertsons has it with the yogurt and butter. Their website probably >>> has a search function to show who sells it near you. >> >> I'll check my Albertson again. >> >>> >>> http://daiyafoods.com/ >>> >>> >> They have a 'Find Us' selection but I couldn't get it to respond. >> <sigh> > > Might just need patience. I tried it and thought it did nothing. Then > I scrolled down. Bottom right has a spot for zip code. Put mine in and > again thought it did nothing but a couple of minutes later, it > appeared. Says both Safeway and Albertsons has it. Might not be with > the other cheeses though. You might have to ask in the store. > > More likely a more expemsive mouse! <g> Only search windows I saw were for recipes and a product locator, which would not accept digits. Presumably my request would say Safeway and Albertson too so I will look in them. Thanks for your help. -- I love a good meal! That's why I don't cook. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Melting Chocolate | Chocolate | |||
Melting Chocolate | Recipes (moderated) | |||
Melting Moments | Recipes (moderated) | |||
Melting Moments | Recipes (moderated) | |||
MELTING CHOCOLATE TIP | Chocolate |