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Just Eat It: Brain Food 101

Nutrients in Produce Quiz!

March 2, 2010

Wait, the frozen peas have more nutrients than the ones in the produce section at your grocery store? That’s right, folks! (Unless your grocery store specifically states that it sources produce from local farmers, that is.)

Here’s why:

Respiration is the process by which plants turn nutrients into energy so that they can continue to grow and thrive. Fruits and vegetables continue to respire even after they are harvested, but since they can no longer get their fuel from the plant and soil, they must use what they have inside. Plants need fuel too! …

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Powder or Soda?

February 6, 2010

What is the difference between baking soda and baking powder? Why do some recipes call for one, some for the other, and some call for both?
Baking soda, or bicarbonate of soda, releases carbon dioxide when it comes into contact with an acidic liquid. The resulting air bubbles help whatever you are baking rise.
Now, baking soda [...]

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Help! I don’t have any cake flour!

January 4, 2010

Welcome to the last installation of the Just Eat It: Brain Food 101 Wheat Flour series! In case you missed the first four, they are here:

Quick v. Yeast Breads
Whole Wheat v. White Flour
Baking Experiment: All-Purpose versus Pastry Flour
Baking With Wheat Flour: It’s All About the Protein

And for a special deal on the Chocomize chocolate I [...]

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Quick v. Yeast Breads

January 3, 2010

First things first, the winner of the Chocomize giveaway is Mel, who said:
I’ve gotta de-lurk for this one for sure! I think the one that you got with the orange slices and gummi bears sounds super interesting and yummy!
Mel, send me your information and we’ll get you your gift certificate!
Today’s post was going to [...]

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Whole Wheat versus White Flour

December 10, 2009

It should also be noted that whole wheat flour absorbs more moisture than white or wheat flour, so you may need to add more water, oil, butter, or milk to your recipe when substituting whole wheat flour for white flour. … Though I haven’t personally tried whole white wheat bread, I’ve read that it is slightly sweeter than whole wheat bread. 200912092351.jpg Durum Flour Durum flour is made from a special kind of wheat, durum wheat.

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Baking Experiment: All-Purpose versus Pastry Flour

December 4, 2009

Miss the first installment of my Just Eat It: Brain Food 101 Wheat Flour series? No worries, you can find it here!
Today’s experiment compares the use of pastry flour to all-purpose flour for making scones. Orange Coconut & White Chocolate Chip scones, to be exact. Both the pastry and all-purpose flours I used were whole [...]

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