Polly Oz

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since May 26, 2015
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Recent posts by Polly Oz

Burra Maluca wrote:I just found this too, from here.



I notice no one is mentioning lupin/lupini beans, another 'corner navel' one. Tedious prep but delicious brined, a great bar snack. Is anyone growing them?

David Hernick wrote:The fermentation of your pot of quinoa sort of disqualifies it for sprouting...


Maybe. I know someone who says quinoa doesn't need presprouting before drowning. I've tried sprouting it and it is extremely quick, so maybe it can sprout under water before it ferments? No idea, lol. I suppose I could do a side by side, but I'd need a lens to see the tiny things.

Fermented porridge can be delicious, but personally I don't like it too fermented.
1 year ago
What you made, the liquid part is called rejuvelac. I know, bit of a hokey name . Definitely drinkable!
1 year ago
Deb, I really like Jay Astafa's cashew based mozzarella, https://m.youtube.com/watch?v=MZcXxHunrrA&feature=youtu.be. Non cultured cheese just doesn't give me a flavour I find cheesy. I found this is great as a fresh, soft cheese in salad but a bit 'wet' on pizza. For cooking I make it with more cashews and I've been replacing coconut oil in these sorts of cheese with a mixture of deodorised cocoa butter and deodorised coconut oil 4:1. The combination of those fats gives a mouthfeel more like butterfat and it doesn't ooze out sitting on the table in hot weather. You're never going to get that big stretch without casein, but this cheese is nicely melty and oozy.
1 year ago
This is one I've been making for a few years. Milk kefir not only makes the bread taste nice, it makes for a softer, lighter loaf. It also seems to preserve the bread which remains fresh for longer.

Wholemeal Kefir Bread

Sponge:
2 c kefir (480 g)
3/4 tsp dry yeast
300 g stoneground wholemeal flour

The Next Day:
300 g stoneground wholemeal flour
2 tsp salt
2 tsp sugar
4 tsp extra virgin olive oil

DIRECTIONS

Make sponge the night before.

Next morning put sponge into bowl of mixer fitted with a dough hook. Add rest of ingredients and mix. Add more flour if needed. Dough should be reasonably soft to make a light loaf. Dough should not be sticky when finished kneading. Knead for about 10 minutes.

Put dough into oiled bowl and cover to rise. Let rise three times before shaping dough to large, well buttered loaf pan. Cover the rising loaf in the pan with a damp tea towel.

When well risen, slash loaf. Bake at 190 C for 20 minutes, turn loaf and continue for another 20 minutes or till tests done.

Remove from the pan and cool on rack, covered with the (almost dry by this time) tea towel.
1 year ago

Jean Soarin wrote:I didn't spend much time planning a menu, but I wanted to share on of my all time favourite recipes which gets rave reviews whenever I bring it for a potluck.  It's Spiced quinoa.  For it to be vegan, you'd simply substitute water or veggie stock for the chicken.  It's high in protein, a wonderful curry-cumin spice combination, and can be very pretty if you add tomatoes and chopped parsley.  You can also make it spicier with cayenne pepper.



That's a pretty looking dish. Set it on top of greenery and scatter some cherry tomatoes and it would be a lovely lunch
1 year ago
Have the book winners been drawn? I don't see an announcement.
1 year ago
Yes. The book featured here last week, The Art of Plant-Based Cheesemaking uses coconut kefir for both of her longer aged cheeses, but she also stresses experimentation and has made cheeses using other nut kefirs. Kefir is her choice for the wider range of flavours it brings, so maybe substitute a cashew kefir in one of those recipes? Or adapt other recipes.

Many of the additives, like agar are to make the cheese meltable. If that isn't an issue, then moisture reduction is key to making harder cheese, and of course more flavour as well. Karen's book gives good directions for how to achieve this. 

If you really want melty, some recipes use tapioca starch instead of agar. The Non-Dairy Evolution Cookbook uses kappa carrageenan for firmer texture and meltiness.
1 year ago
Denise, thank you! I was hoping someone would know. I've been using a bit of miso, will look at some vinegars, I've got a few sorts. There is a recipe for cashew 'cheddar' I recently tried that called for a fair whack of mustard. Interestingly, I wasn't the only person to think that it reminded them of liverwurst, lol. I'll make sure to be a bit lighter of hand than that recipe's author.
1 year ago
A number of cheese recipes call for nutritional yeast. In cultured cheese, I seem to be able to cope with a small amount as its flavour then seems to disappear or be altered/taken over. However some recipes call for more substantial amounts and that is where I come unstuck. I want to like it, I've really tried to develop a taste for it, just can't. So, what can I substitute to up the umami in a way I'd find more enjoyable? Is there any reason I shouldn't try using mushroom powder? Any other suggestions?
1 year ago