1 sturdy backpack per person (or rolling suitcase), or some tupperware bins
1 change of clothes per person
1 set of scriptures per family
1 flashlight per person
small first aid kit
2 gallons water per person, minimum
water purification method
$100 cash per family
ax/hatchet & shovel
battery powered radio and light
small sewing kit
2 light sticks
hand warmer / canned heat
prepare blankets or sleeping bags to be accessible at a moment's notice
1 small toothbrush per person
toothpaste, soap, and shampoo
silver foil emergency blankets
small entertainment (crayons, card games, etc) and paper/pencils
camp stove or portable BBQ & fuel
work gloves (2 pair per family)
mess kits or disposable plates/cups/bowls/utensils
candles, holders, matches
There is a BIG difference between regular yeast breads and quick breads. So of course the method in how we prepare will be different. Ok, no brainier. Then tell me why in the world people everywhere are still beating the crud out of their muffins and biscuits? At an attempt to correct this fopa, here is the proper way to make most muffin recipes.
The more you mix, the more gluten you develop in your muffin. That's not good. We want muffins to be tender and not chewy.
The Muffin Method- for muffins, duh!
#1 Stir together your dry ingredients in a bowl- sift with your whisk
#2 Combine all liquid ingredients, including *melted fat or oil in separate bowl
#3 Add the liquid ingredients to the dry(yes I said that right)** and fold the mixture only with spatula until flour is moistened. DO NOT OVER MIX- IT NEEDS TO BE LUMPY
#4 Pan bake these immediately (if recipe calls for baking soda or single acting baking powder. Double acting baking powder give you more time to get them in) Combine your separate mixtures in advance for this purpose.
*This is one of the points where the muffin method differs from the creaming method. When you add the fat to the liquid, you want to make sure that all of the liquid ingredients are at room temperature. You want the fat to be evenly dispersed throughout the batter. For this to happen, you’re going to have to have the rest of the wet ingredients warm enough that the butter won’t turn hard on you the moment you pour it in the measuring cup.
** by using low gluten flour you are again ensuring the least amount of gluten development as possible so you really are not stirring at all, in fact you are folding the ingredients together and I'm talking for like 12 seconds only. JUST until flour is coated. (have I said this enough yet?!!)
The Creaming Method- Cakes or cupcakes- coffee cakes (if you use this method on what was meant to be a muffin you will get a cupcake)
#1 Combine fat, sugar, salt, spices and powdered milk (if used) in the main bowl with the paddle attachment
#2 Cream the ingredients together until light
#3 Add the eggs in two or three stages, Cream well after each addition before adding more eggs
#4 In separate bowl, sift together the flour, baking powder, and other dry ingredients.
#5 Stir together the liquid ingredients until well combined
#6 Add the sifted dry ingredients to your main bowl alternately with the liquids. So like this:
I hope that helps, if it's confusing in any way leave a comment. And remember
DON'T OVER MIX
Local, home grown corn-40 Servings for.....$4
Husk Corn and try and get all the silk off
Bring large stock pot of water to a rapid boil...Have a large bowl of ice bath set next to stock pot...have another empty bowl next to ice bath..you need tongs also
Add about 5 ears of corn at a time to the boiling water. Boil about 5-6 min. Remove and place immediately into ice bath. Let sit for an equal amount of time, 5-6 min. Then place in empty bowl to dry off
Once you have blanched all your corn, you can either cut it off the cob and freeze this way, or cut cobs in half and freeze. Get all air out of the freezer bag. Having a food saver is ideal. I however, am not the ideal anything so I use freezer bags!
Place in the freezer and enjoy all year, fresh corn on the cob!!
How to test your dough to see if gluten has developed.
I thought I had done this already, but here is what your dough should look like when you have kneaded it and your gluten is developed.
You cut a piece of dough, (ton't tear a piece) off and stretch it between your hands. It will be tight and if you hold it up to light you will see light shine through. Like a window pain!
One of the things I learned at baking school was the in's and outs of bread making. I am in no way an expert, I still learn things, however I will not forget learning about gluten! My chef actually yelled at me one time for being "too mean to the bread". Yeah.
The picture below is what a tear in the gluten looks like- you might have to click on it to get a bigger view.
Tearing will happen in the kneading process. Basically, Gluten is what gives the bread structure, how it will hold shape. It's texture, so it wont be a crumbly mess, and it's strength. Your flour type is what will determine your gluten development potential. Rice, potato, and oat flour don't have enough proteins to develop into gluten. (hence the gluten free bread section )
So when your flour meets liquid, it absorbs and then as you knead, it begins to stretch and pull in to long strands. Like rubber bands if you will. The tighter those rubber bands the better the bread.
Now when you are to rough with your bread during the kneading process, or don't knead properly, you can tear that very gluten you are trying to develop! your goal is a smooth round ball of dough at the end of the kneading. Make sense?
Hopefully it does and hopefully you can now tell others to "Stop tearing your gluten!"