Flour and Protein vs Gluten

03 Friday Apr 2009

Posted by Bob and Robin in Food Prep, Food Trivia, Interesting Information

A Discussion on Flour Types

Those of us who like to bake – that was not always the case for me – have at least at sometime in the past, been confused about “gluten” and “protein” levels in different flours. What’s the difference between Bread flour and Pastry flour, for instance.

First, lets start with “gluten”. “High protein flours are generally recommended for yeasted products…” that require a lot of structural development in order to keep their shape and strength: The development of gluten. (2004, Baking Illustrated. Page 1) It is the gluten produced by the protein in the flour that produces elastic sheets in the dough that expand with the gas produced from the yeast. Flours are categorized by their protein levels.

That said, let’s look at the protein levels, or the ability of a flour made into a dough, to produce high glutens. The two are related.

Bread Flour – Protein content about 14 grams per cup. (There are 27 grams to the ounce) This is the flour of choice for yeast doughs. A slightly higher proportion of protein is available to professional bakers, such as your local pizza maker. In most cases, if a recipe calls for a high gluten flour, bread flour will work just fine.

All-Purpose Flour – Protein content 10 – 12 grams per cup. This staple flour is usually a blend of high gluten hard wheat and low gluten soft wheat flours. All-Purpose flour from the supermarkets, Pillsbury and Gold Medal – flours milled in the northern United States – have the 10-12 grams per cup. However, there are variations of All-Purpose flours between brands. For instance, King Arthur All-Purpose flour and Hecker’s have protein levels as high as 12 – 13 grams per cup. Almost as high as Bread flour. Southern brand flours, such as White Lily are low in protein, about 9 grams per cup. When a recipe calls for All-Purpose flour, you can use either bleached (chemically induced whiteness) or un-bleached (no chemical additives).

Cake and Pastry Flour – The lowest of the protein levels at about 8 grams per cup. These flours are used when a tender crumb is desired. Cake flour is chlorinated to make it whiter, Pastry flour is not. Cake flour can be found in most grocery stores, Pastry flour is not always available. If you cannot find Pastry flour, combine 3 parts of All-Purpose flour with 1 part of Cake flour.

So there you have a short discussion on the different types of flour and why some are better suited for breads and the like and others are better suited for piecrusts and cakes.

1996 Baking With Julia, William Morrow and Company, New York

2004 Baking Illustrated, Editors of Cook’s Illustrated, America’s Test Kitchen,
Brookline, MA

2006 Bob’s Red Mill Baking Book, John Ettinger, Running Press, Philadelphia, PA

April Food Trivia

02 Thursday Apr 2009

Posted by Bob and Robin in Food Trivia, Interesting Information

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And from Rudy’s – Cooks Paradise in Twin Falls (ID), we have the following trivia:

This Week in the History of Food & Drink:

April 1: National Sourdough Bread Day…no kidding!

April 2, 1863: THE RICHMOND BREAD RIOTS – Shortages of food caused hundreds of angry women gathered in Richmond, Virginia to march on the governor’s office and then on the government commissary to demand bread. It ended in a riot when they broke into the commissary and then other shops & buildings and carried out anything they could carry. Even the hospital reported losing over 300 pounds of beef. Arrests were made, but at the request of authorities, the newspapers downplayed the incident, and records were later destroyed when the Confederate government fled and burned much of the town behind them.

April 3, 1985:.The Brown Derby Restaurant in Hollywood, California closed after 57 years. Robert Cobb, owner of the Brown Derby, created the Cobb Salad there in 1936.

April 4, 1828: Casparus van Wooden of Amsterdam, patented chocolate milk powder.

April 5, 1764: The Sugar Act passed in Britain, placing new restrictions on the import of molasses to America.

April 6, 1930: Twinkies go on sale for the first time.

April 7: World Health Day

They come up with some really interesting trivia! Cheers!

Bob’s Birthday Dinner

02 Thursday Apr 2009

Posted by Bob and Robin in Celebrations, Food, Recipe By: Bob Young

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It’s not always that someone reaches the age of 67, but I did today. Actually, it’s a celebration that has lasted since Sunday and may go through this Friday.
On Sunday, Sophia, Carlynne, Robin, Mac and Marnie and I all went to Brick 29 in Nampa for a Birthday Brunch.

The selection is always great. But do make reservations – They get extremely busy!

(Robin was really laughing at something!) But then on 1 April, Robin and I fixed dinner in our NEW kitchen! Please note the Fresh bread and the 2004 Ravenswood Teldeschi Zinfandel from the Dry Creek Valley (CA). An awesome wine! Rich and full; deep, dark purple color.

The wine went very well and stood up to the Roasted Potatoes and Onion with Garlic, Sage and Thyme; the Asparagus with Lemon and Garlic; the Rib Eye Steaks. Such an awesome dinner. Did I mention that we made this here, at home, in our NEW kitchen?

I tried a new marinade with the Rib Eye before I grilled it.

Big Red Marinade

1 1/2 c Red Wine
1 1/2 Red Wine Vinegar
1/3 c Olive Oil
4 t Rosemary, dried
5 Garlic cloves, minced
3 t Thyme, dried
Rib-Eye steaks

The night before grilling, combine all ingredients of the marinade and blend with an immersion blender. Place the Rib-Eye Steaks in a zip lock bag. Place in the refrigerator and turn at least twice. Remove from refrigerator 2 hours before grilling. Grill on a hot grill.

What an awesome couple of days! Thank-You everyone for such a great time!

Lamb Paella

28 Saturday Mar 2009

Posted by Bob and Robin in Food Prep, Recipe By: Bob Young, Recipes

≈ 2 Comments

To celebrate National Spanish Paella Day, I just had top make a Lamb Paella. It really turned out good!! And it went very well with the Basque Sheepherder’s Bread, recipe in a prior post.

Here is the Lamb Paella. The recipe is printed below.

It was good to have Geno and Debra to try this with me. We will probably see this again, some day!

Authentic Lamb Paella

· Olive Oil (enough to cover the bottom of the paella pan)
· 1 med Yellow onion, diced
· 6 cloves Garlic, chopped
· 2 lbs Lamb, cut into chunks
· 2 Chorizos, diced
· ¼ lbs Green Beans (Spanish-bachoqueta)
· 4 med Roma Tomatoes, ripe and chopped
· 2 Roasted Red Bell pepper, cut into strips – roast your own
· 2 Roasted Yellow Bell pepper, cut into strips – roast your own
· 1 t Saffron
· 2 t of smoky Paprika
· 8 cups Beef stock, warmed to 190 degrees F
· 3 c Spanish Rice
· Sea Salt ( to taste)

First, add the olive oil to the paella pan and cook the onion and until it is translucent over med low heat. Add the garlic and stir. Add the lamb and cook until lightly browned. Add the diced chorizos and cook for 4 minutes. Then add the green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pan and fry the chopped tomatoes and roasted peppers until they look a little pasty, quickly adding the paprika and saffron, stirring quickly and immediately adding the beef stock until it is almost to the top of the paella pans edge.

Cook all the ingredients for about 20 minutes over a high simmer and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The heat should be medium high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the heat gets to all parts equally. All the stock should be absorbed when finished. Take the paella off the heat and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of Romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paella pans!

There it is. Cooking time is about 1 hour and 15 minutes. Not in the recipe – for the final 10 minutes, add about one-half cup of a red table wine and let the rice absorb it. This recipe will easily serve 10 – 12 people.

Basque Sheepherder’s Bread

27 Friday Mar 2009

Posted by Bob and Robin in Bread, Food Prep, Photos, Recipe By: Bob Young

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Today is National Spanish Paella Day! Really it is! I talked to Robin this morning and they are going to try to make Winnemucca, NV tonight and get some paella. But, one can not have paella without Basque Bread. I think I found a recipe. Check out the slides – they follow the recipe, more or less!

Click to play this Smilebox slideshow: Basque Sheepherders Brea

Make a Smilebox slideshow

Here is the recipe:

Basque Sheepherders Bread

1 1/2 c 160 degree tap water
5 T Butter, soft and at room temperature
1/4 c Clover honey
1 1/4 t Kosher Salt
1 1/4 T Active Dry Yeast
3 1/2 c All-Purpose Flour
1 1/4 c Whole Wheat Flour
Salad oil

In a large bowl, combine hot water, butter, honey and salt. Stir until butter is melted; let cool to about 110 degrees. Stir in yeast; cover and set in a warm place until bubbly, about 15 minutes. Beat in about 1 1/4 cups Whole Wheat flour to make a thick batter. Stir in about 3 ½ cups of All Purpose flour to make a stiff dough. Scrape dough onto a floured board. Knead until smooth and satiny, 10 to 20 minutes — adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled — about 1½ hours.

Punch dough down and knead briefly on a floured board to release air. Shape into a smooth ball. With a circle of foil, cover the inside bottom of a 5-quart cast iron or cast aluminum Dutch oven. Grease foil, inside of Dutch oven, and lid with oil. Place dough in Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid by about ½ inch, about 1 hour. (Watch closely.) Bake, covered, with a lid in a 375-degree oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown, 30 to 35 minutes or until the loaf sounds hollow when tapped.

Remove bread from oven and turn onto a rack to cool. You might need a helper. Peel off foil and turn loaf upright. Makes one 2 1/4 pound loaf.

So there’s the bread. Now for the Lamb Paella and the wine. Yum-O!

From "Rudy’s – Cooks Paradise"

23 Monday Mar 2009

Posted by Bob and Robin in Food Trivia, Interesting Information

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From the latest newsletter from Rudy’s – Cooks Paradise in Twin Falls, Idaho – if you have never been there, try to go sometime, you won’t be sorry – I received the following information. Enjoy it!

“

This Week in the History of Food & Drink:

March 23, 1857: Fannie Merritt Farmer was born. American culinary authority, and author of the 1896 edition of ‘The Boston Cooking School Cook Book’ which became known in future editions as the ‘Fannie Farmer Cook Book.’ Director of the Boston Cooking School, and founder of Miss Farmer’s School of Cookery. She is often cited as the first cookbook author to introduce standard measurements.

March 24: National Chocolate Covered Raisins Day

March 25, 1775: Pecan Day. George Washington planted pecan trees (some of which still survive) at Mount Vernon. The trees were supposedly a gift to Washington from Thomas Jefferson. (Some sources date this planting at 1799).

March 26, 1753: Benjamin Thompson, Count von Rumford was born. American physician who invented the percolator, a pressure cooker and a kitchen stove. He is frequently credited with creating the dessert, Baked Alaska.

March 27: National Spanish Paella Day!

March 28, 1968: ‘Whiskey On A Sunday’ was recorded by the Irish Rovers.

March 29, 1886: Coca-Cola was created by Dr. John Pemberton.”

Just some interesting foodie trivia! Look at Friday, March 27th!

BBQ Site

23 Monday Mar 2009

Posted by Bob and Robin in Food Prep, Interesting Information, Thought For The Day

≈ 1 Comment

Hi All – I received this email today,

“I ran across your blog today and, as a fellow Boise foodie I really enjoyed it. I am a competitive BBQ cook and have a blog of my own. Keep up the good work, John”

Here is his web site: BBQ Web Site and it looks like a good one! Check it out. The kitchen is done! Check out the updates at Our Retirement Blog. Cheers!

Kitchen Remodel: Day 13

07 Saturday Mar 2009

Posted by Bob and Robin in Photos, Remodel

≈ 1 Comment

I’m just trying this slide shpw presenter out. I just want to see how well it works.

Click to play this Smilebox slideshow: Kitchen Remodel Day 13

Make a Smilebox slideshow

Guy Fieri at the Westside Drive-In, Boise

03 Tuesday Mar 2009

Posted by Bob and Robin in Celebrations, Photos, Restaurants

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Ah yes, he really was here! After seeing him win the 2nd season of the Foodnetwork’s Newest Star, Guy Fieri was pleasant to meet. I was glad, in my own small way, to have something to do with this production. The program should be aired 3 to 6 months from now.

Now all I hope is that I won’t miss the airing of the program.

36th Street Bistro

02 Monday Mar 2009

Posted by Bob and Robin in Photos, Restaurant Reviews, Restaurants

≈ 2 Comments

On Sunday, March 1, Robin and I went to the 36th Street Bistro, 3769 Woody Street (Hill Road and 36th Street) in Boise, and it really was a treat. You can call them at (208) 433-5111. Usually we rate restaurants from 1 to 5 Stars, 1 Star says, “That’s good enough for this year” and a 5-Star restaurant is superb in all aspects. The 36th Street Bistro is a 3-Star Plus restaurant. The food is quite good, the service is friendly and good and the overall quality is very good. Prices range from $6.00 to $18.00. Their hours are: Tuesday – Saturday 8:00am to 9:00pm; Sunday Brunch 8:00am – 6:00pm.

As photographed here, and there was no problem taking these photos, shows the open ambiance and space. They are trying very hard to be “green”. That is, they use thermal heat (from hot springs right here in Boise). The highest windows are thermostatically controlled: If the temperature goes too high, the windows automatically open and evacuate the heat. Likewise, the windows in the restaurant area are carbon dioxide evacuators: If the level of carbon dioxide gets too high, the windows automatically open and evacuate the air.

From Left to Right: Joe, the Chef; Rob, the Floor Manager; and Megan, our Waite Person. These folks were extremely friendly and polite. They blend in with the ambiance of the restaurant. The one criticism that we have is that it would be nice if they used heated plates and coffee mugs in order to keep the food warm longer. They do have some wines available and some are from Idaho. All in all, our experience was really a good one. We will be going back at some time – maybe for dinner or another brunch. We do suggest the 36th Street Bistro for your enjoyment.