Tag Archives: Bread

macerate


 

macerate

Definition: (verb) To make soft, usually by steeping in liquid, and cause to disintegrate as a result.
Synonyms: soften
Usage: The stale bread was left to macerate in a bowl of milk for a few hours. Discuss.
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A lot of Love, poetic thought by George B. (the smudge and other poems Page) inspired and with dedication to ‘Como Agua Para Chocolate’, by the Mexican novelist Laura Esquivel


Lots of Love, poetic thought by George B.
(the smudge and other poems Page)

She first mixed the ingredients,
then added salt and sweat,
and other delicate things to the dough
she mixed and beat, and slammed and slammed
with powerful fists,
before

rolling
flattening
spreading the dough
on whole the top of the  board –
she did that many time…

Now  it all became quiet,
a quiet wait while

inside that silence the yeast was waking up the dough , 
engulfed in the mixture,
almost…ready to burst…

the oven preheated,

“time to open the gates to the baking heat”, she thought…

the moist heat of the oven –
time to release the moisture within –

let it float,
once more all around,  free,  in the boxed heat.

Now, all that was left was…cookies….while,
still very special, 

cookies,

with a sprinkle of Cinnamon
nutmeg
trace of… cloves
and  lots of love.

– George-B.

Inspired, and with dedication to Mexican novelist Laura Esquivel,   and her popular  novel Like Water for Chocolate (Spanish: Como agua para chocolate), the  popular novel published in 1989,  and the amazing magical realism by which  food is  one of the major themes in the story which is seen throughout the story. It is used very creatively to represent the characters feelings and situations.

Copyright © 2015 [George Bost]. All Rights Reserved.

 

Prostia_omeneasca_Povestea Drobului de Sare, de Ion Creanga


Prostia_omeneasca_Povestea Drobului de Sare_ Ion Creanga (click to access here)

Prostia_omeneasca_Povestea Drobului de Sare_ Ion Creanga (click to access here)

this pressed for your right to protect your health: @AmDiabetesAssn@US_FDA go shop for healthy rye bread: Try Los Angeles major chain grocery stores! see reference pic.twitter.com/4mBbceFuHU — George Bost


CCI10222014_0001-forest hills rye bread

Rye Bread-1

unfortunately Streit bakery moved 60 miles away! So many older people are left to buy unfit (yet the only one closer to the real stuff! and only at Ralph: the rest of the groceries have nada (or zilch)

Not that the name “Forest Hills” isn’t sensitive enough (most our cemeteries around here are called, yes Forest Hills! But just reading the ingredients on this label makes you may ask both AmDiabetes Assoc and the FDA why don’t they have a real program for managing diabetes, in addition to charts an recognition of an existing problem, and then transferring the full responsibility on the sufferer? Start with recommending the food industry make  dark rye bread with unbleached, enriched wheat four, and dark rye floor: here is an example of what a bread label should read for diabetes sufferers.

I wonder (no not like in Wonder bread (that makes one wonder) what will these great autocracies Am Diabetes and FDA will have to say about the realities they don’t talk about or address (take smoking for instance as inspiration: demand food industry to redesign bread to its original intended purpose Food not Feed! (Because we’re humans not animals). Help change the culture, so it is healthier for everyone! That may include even some of your employees: you’re no going to tell me that nobody in your great companies are diabetes free!

just in case you forgot where I tweet and wordpress:

George Bost

@georgebost

· https://euzicasa.wordpress.com

Risk of Eating Moldy Bread | LIVESTRONG.COM


“Eating moldy bread could lead to death. Photo Credit bread. slices of bread with seeds image by L. Shat from Fotolia.com”

.Risk of Eating Moldy Bread | LIVESTRONG.COM

Risk of Eating Moldy Bread

Risk of Eating Moldy Bread | LIVESTRONG.COM Eating moldy bread could lead to death. Photo Credit bread. slices of bread with seeds image by L. Shat from Fotolia.com

Let’s learn from Voni: http://foodbabe.com/subway/ Azodicarbonamide: banned in the rest of the world…striving in our food…Question: WHY?


[youtube.com/watch?v=lHjm8lbgc3I]
Visit:  http://foodbabe.com/subway/
From Wikipedia, the free encyclopedia
Azodicarbonamide
Identifiers
CAS number 123-77-3 Yes
PubChem 31269
ChemSpider 4575589 Yes
UNII 56Z28B9C8O Yes
EC-number 204-650-8
ChEMBL CHEMBL28517 Yes
Jmol-3D images Image 1
Properties
Molecular formula C2H4N4O2
Molar mass 116.08 g mol−1
Appearance Yellow to orange/red crystalline powder
Hazards
MSDS External MSDS
EU classification Harmful (XN)
R-phrases R42 R44
S-phrases S22 S24 S37
NFPA 704
NFPA 704.svg
1
2
2
 
 Yes (verify) (what is: Yes/?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C2H4O2N4.[1] It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.

Use as a food additive

Azodicarbonamide is used as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent.[2] The main reaction product is biurea,[3] a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide[4] and ethyl carbamate.[5] The United States permits the use of azodicarbonamide at levels up to 45 ppm.[6] In Australia[citation needed] the use of azodicarbonamide as a food additive is banned. In Singapore, use is punishable by up to 15 years in prison and a fine of $450,000[citation needed].

Other uses

The principal use of azodicarbonamide is in the production of foamed plastics as an additive. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases, which are trapped in the polymer as bubbles to form a foamed article.

Azodicarbonamide as used in plastics, synthetic leather and other uses can be pure or modified. This is important because modification affects the reaction temperatures. Pure azodicarbonamide generally reacts around 200 °C, but there are some products that the reaction temperature must be lower, depending on the application. In the plastic, leather and other industries, modified azodicarbonamide (average decomposition temperature 170 °C) contains additives that accelerate the reaction or react at lower temperatures.

Azodicarbonamide as a blowing agent in plastics has been banned in Europe since August 2005 for the manufacture of plastic articles that are intended to come into direct contact with food.[7]

Safety

In the United States, azodicarbonamide has generally recognized as safe (GRAS) status and is allowed to be added to flour at levels up to 45 ppm.[8]

In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with “May cause sensitisation by inhalation.”[9] TheWorld Health Organization has linked azodicarbonamide to “respiratory issues, allergies and asthma.” Britain, Europe, and Australia now ban its use in food.[10]

Toxicological studies of the reactions of azodicarbonamide show that it is rapidly converted in dough to biurea, which is a stable compound not decomposed upon cooking.[11]

 

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The Power of Petitioning: Subway Takes Chemical Out of Sandwich Bread After Protest – ABC News


PHOTO: Vani Hari, the "food babe" blogger, is petitioning Subway to take a plastic chemical out of its bread.Subway Takes Chemical Out of Sandwich Bread After Protest – ABC News.

[youtube.com/watch?v=lHjm8lbgc3I]

 

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Today’s Birthday: Christiaan Eijkman (1858)


Christiaan Eijkman (1858)

While seeking a bacterial cause for the nutritional disorder beriberi, Eijkman, a Dutch pathologist, noticed a resemblance between a nerve disorder in his laboratory chickens and the symptoms of beriberi. He traced the chickens’ disorder to a change in their feed—it had been switched from brown to white rice—and surmised that white rice lacked a dietary component found in brown rice. This eventually led to the discovery of vitamins and earned him a 1929 Nobel Prize, which he shared with whom? More… Discuss

Streit’s German Bakery


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If you are close   to S-E corner of the of Imperial Highway and Paramount Blvd, in Downey, you can treat yourself to a unique experience, by visiting Streit’s German Bakery: I buy my bread from there, and it is the only place bread tastes the way it used to when I was growing up, back in Bucharest. The house I was born in was close to  the bread factory, and our teachers were finding several times each year reasons to revisit there: The taste of bread freshly baked, that was the reason. Many times the smell of bread from the factory would come downwind, some three quarters  of a mile, and into our classrooms.

But back to Streit’s Bakery: Beside the most delicious pastries, of French, Austrian, and German recipes, they make the most beautiful and delicious wedding cakes, and as you can see from the pictures, also Christmas gingerbread doll houses, all handmade, of fresh, all to the order. It is one of those places where is hard to comprehend how all these thinks are made: but they have great decorators, as you can see. Napoleons, cream puffs, eclaires, double chocolate fudge cakes…So delicious, they can compete with the finest european and continental deserts. Also they make Christmas walnuts rolls, just like my grandma used to make, long time ago.
I hope they will be there for many years to come.

Give it a try friends if it is in your way.