Category: Food
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Yeast measurement for bread machines
Yeast for a Panasonic machine Low salt I had tried, with the machine I had before the Panasonic SD-YD250 bread machine (acquired in 2016), to use less salt than the recipe says. For a reduction of salt by 50%, I followed the rule of thumb of reducing salt and yeast equally by weight. For low…
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Panasonic SD-YD250 Bread Machine
I bought a Panasonic SD-YD250 bread machine in 2016. After some setbacks, I put it aside. I came back to it and spent time troubleshooting the main problem: the right amount of yeast for bread in this machine. Reviews at Everyday Sandwich and Make Bread at Home describe and illustrate this machine. Like other Panasonic…
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Bread Machines
Introduction Purpose Bread machines came on the market about 1986, and became popular outside Japan by the late 1990s. My first bread machine was a Black & Decker B1561. I replaced it with a Panasonic SD-YD250 in 2016, and a Zojirushi Virtuoso (the 2016 model, the BB-PAC20) in 2020 [Updated]. A bread machine is a…
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Nutrition Labels
Labels Sodium The idea of a low sodium diet is to consume less sodium. Context In the view of corporate executives in the capitalist economy, product labels are part of the narrative of a product – it is space paid for by the manufacturer . Industry likes to control the narrative. Miller Lite, in commercials “tastes…
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B%, Flour, Water, Yeast, Salt – Bread & Bread machines
Flour Flour, whether refined and milled fine or coarse, is the ground product of grains. It contains plant proteins and starch. Starch is the carbohydrate in bread, and the ingredient thing that makes it food. Starch consisted of complex molecules of glucose and more complex sugars. The molecules react when exposed to water. Starch begins…
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Dry Yeast
Introduction Dry yeast for baking bread in ovens (at home) is normally dry baker’s yeast. In 1999, Beth Hensperger, in her Bread Bible said that the yeast on the market for the home baker included cakes of fresh yeast and dry yeasts: The use of fresh yeast (yeast cakes or compressed yeast) in home baking…
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Cookbooks and Salt
Dietary and culinary theories abounded – and still persist, that salt is adds flavour and should be used in cooking nutritious and tasty food. Salt has been added to food as necessary preservative e.g. ham, sausage, olives, cheese, soy and other sauces. It has become a normal practice to put some salt into any dish,…
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Salt
Open-ended This post is dated 2018. It has been written to be updated. Salt Salt Salt (sodium chloride) is a chemical agent used to cook or process food. Saltiness is regarded as one of 5 main tastes. (Scientists have not, as of 2018, identified a distinctive taste receptor for salt.) Sodium is an essential nutrient,…
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Hypertension
I had a stroke in January. I was unconscious for a few days, hospitalized for a couple of weeks and off work for a few months. I was hypertensive. I thought I had been cooking healthy i.e. not using more salt than a recipe required etc. My blood pressure dropped with medication during my recovery.…
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Appliances
Since my move to Victoria, I have tried out and adopted some appliances and discarded others. I started with a new set of Paderno stainless steel pots – purchased cheaply in 2006 when Canadian Tire dropped the Royale sets. I have added another sauce pan and the steamer and double boiler (not Royale but who…