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pandemic pantry - food, getting it, storing it, baking during lockdown
- Thread starter pcake
- Start date
Decided to brave the store today in order to get a few needed things. First and foremost, we're getting a little low on butter and it's the housemate's birthday tomorrow so I wanted to bake him some brownies. I was able to get us some ice cream to go with those, but no butter. The rest of the dairy was fine. Butter was completely gone.
brownies.... yum!
yeah, my son was just telling me he couldn't find any butter at costco, ralph's or trader joe's. lucky for me for now, i bought 4 pounds of salted and 4 pounds of unsalted butter just before this all started. i was baking a lot of cookies, but now my son and his GF aren't coming over, that butter will last a while.
yeah, my son was just telling me he couldn't find any butter at costco, ralph's or trader joe's. lucky for me for now, i bought 4 pounds of salted and 4 pounds of unsalted butter just before this all started. i was baking a lot of cookies, but now my son and his GF aren't coming over, that butter will last a while.
I haven't @Tom Bomb, but what I'd do would be use as much of the hydrated dry onions as what I'd cut up of a raw onion for the recipe.
For example, if the recipe called for half an onion, I'd hydrate enough of the dry to equal half of a cut up raw onion.
-Mike
For example, if the recipe called for half an onion, I'd hydrate enough of the dry to equal half of a cut up raw onion.
-Mike
I use them all the time. Just put in enough to taste for you. I don't rehydrate them.Who cooks with dried onion flakes?
On the packaging, it says soak them in warm water for twenty minutes, before use. But ho much do I use if the recipe calls for one onion? This is new territory for us. I s'pose there's always garlic
Example...when making sloppy joes, a add two tablespoons or so. The will help thicken the sauce as it cooks...and they rehydrate that way.
I rarely measure them. I use onion powder the same way.
I hope this helps.
I always have them on hand.
They turned out really good. I had them ready around 3:00 and suggested topping them with ice cream and Kahlua; the housemate decided to make a Kahlua and chocolate syrup to drizzle over them.
I ended up finding butter yesterday at another store that was not sold out yet. Things like this seem to be very hit and miss right now. But I was glad I was able to do this for him. We had our little celebration and he's been on the phone with friends and family ever since, which is great.
It has never even entered my mind to rehydrate them. I let the food rehydrate them as it cooks.
I put them in dips too, I let the sourcream rehydrate them.
Thanks fellas
It seems I should've got (a lot) more. But we still have plenty of the fresh stuff.Next time I'm out, I'll try and rope in a whole bunch. Winter's coming on and onions, and garlic, are the go. When warding off the flu, and the vampires etc., you can't go wrong, with onions.
Sloppy Joes sound enticing
I'll soon be whipping up some stock. I think I'll just bung a heap of the dry stuff into the stockpot. Thanks again. Brilliant
I do prefer real onions though.Thanks fellas
Next time I'm out, I'll try and rope in a whole bunch. Winter's coming on and onions, and garlic, are the go. When warding off the flu, and the vampires etc., you can't go wrong, with onions.
Sloppy Joes sound enticing
Family recipe.
Ground beef of your choice.. brown in frying pan with salt, pepper, onions and mushrooms if desired.
When browned, add
Enough ketchup to make a nice red sauce.
A couple of squirts of yellow mustard to give it some tang.
Brown sugar to make it glisten.
All amounts are to your taste.
Ketchup, mustard, brown sugar.
I dislike those canned sloppy joe mixes...Manwich...yuk.
Thanks fellas
Next time I'm out, I'll try and rope in a whole bunch. Winter's coming on and onions, and garlic, are the go. When warding off the flu, and the vampires etc., you can't go wrong, with onions.
Sloppy Joes sound enticing
I make a drink we call 'no colds ever'.
Lemon, turmeric, ginger, cayenne, and apple cider vinegar are the main ingredients. It's a bit strong for most people, but the wife and I drink it so much that we really enjoy it.
I also will take a tablespoon of fresh garlic, heavily coat it in raw/natural honey on the spoon, and swallow that in one gulp. If you do it right, you never taste the garlic. If you do it wrong, it makes for a long day.
-Mike
Sounds good with whiskey! And heat it up!I make a drink we call 'no colds ever'.
Lemon, turmeric, ginger, cayenne, and apple cider vinegar are the main ingredients. It's a bit strong for most people, but the wife and I drink it so much that we really enjoy it.
I also will take a tablespoon of fresh garlic, heavily coat it in raw/natural honey on the spoon, and swallow that in one gulp. If you do it right, you never taste the garlic. If you do it wrong, it makes for a long day.
-Mike
I missed the vinegar part. I would substitute apple cider...for me.I make a drink we call 'no colds ever'.
Lemon, turmeric, ginger, cayenne, and apple cider vinegar are the main ingredients. It's a bit strong for most people, but the wife and I drink it so much that we really enjoy it.
I also will take a tablespoon of fresh garlic, heavily coat it in raw/natural honey on the spoon, and swallow that in one gulp. If you do it right, you never taste the garlic. If you do it wrong, it makes for a long day.
-Mike
You could do that, but then you'd be taking away some of the effectiveness of the drink.
But, it would be a smoother sipping drink with just apple cider in it.
-Mike
i haven't cooked with dried onion for years, but i have 14 oz on the way. i'll probably use it for instant pot soups and stews using garbanzos, lentils or a variety of beans. i won't rehydrate them - i never used to do that, and there's enough liquid in the recipes to rehydrate them while cooking.
A couple weeks ago, we ordered some Oaxaca chocolate and finally today got around to making chicken mole. Oh my was this good, but it is a lot of work and a lot of dirty pans and dishes. Mole truly is a labor of love.
The sourdough starter is still hanging in there, making great loaves of bread every day. We are loving the sprouted wheat flour from King Arthur. That's melted butter on the bread. This was taken shortly after coming out of the oven.
-Mike
The sourdough starter is still hanging in there, making great loaves of bread every day. We are loving the sprouted wheat flour from King Arthur. That's melted butter on the bread. This was taken shortly after coming out of the oven.
-Mike
I use something entirely similar. The thermostat is entirely controllable but the range it operates on/off is rather wide. I expect all such units operate similarly on and off to maintain the temperature.
The good news is the plate is quite the heat store so throwing in a heap of whatever doesn't slow it down much.
The bad news is if it's too too hot you have to remove the pan because turning it down won't do squat.
It's the complete opposite of cooking with gas, but way better than a fire!
Considering one onion can be three times the size of the next I'd say one heaped tablespoon of dried flakes should be fine.Who cooks with dried onion flakes?
On the packaging, it says soak them in warm water for twenty minutes, before use. But ho much do I use if the recipe calls for one onion? This is new territory for us. I s'pose there's always garlic
can you find cream at the store? if so, you could make your own butter with a mixer and some salt.
another thought - i've been using buttermilk powder for soda bread, and i just ran across this
https://www.amazon.com/Hoosier-Hill-Farm-Butter-powder/dp/B00DC5ZKQE/
maybe with a little tweaking, this could work in recipes that require butter - it is, after all, real butter. there's also cheddar cheese powder and sour cream powder.
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My single biggest adjustment is storing perishables. I’m so close to the source i usually keep no more than a couple days worth of fresh veg and protein on hand, but with our current situation i’ve been guilty of forgetting what i’ve got on hand which leads to buying stuff i’ve already got and i recently had to toss a pork loin i allowed to go too long before freezing. In the past i mostly freeze prepackaged items and have always used the Bimini method of vacuum sealing when i have occasion to pack something for freezing, but in light of the new normal i’m thinking about a bagger/sealer.
