When my friend Efrat asked on Facebook about the best tools for making bread, most people replied that they use their hands or a mixer. It seems that many people still see a food processor as a tool for slicing and chopping and the occasional cake. But ...


 
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11 Food Processor Tips for Bakers and more...

11 Food Processor Tips for Bakers


flour tortillas on plate

Fresh flour tortilla

When my friend Efrat asked on Facebook about the best tools for making bread, most people replied that they use their hands or a mixer. It seems that many people still see a food processor as a tool for slicing and chopping and the occasional cake. But if used correctly, the food processor excels at mixing and kneading all kinds of dough and batter.
For those of you who have never used it for anything but vegetables, I’ve compiled some tips to make the first time easier. The tips are applicable to all kinds of doughs and batters including challah, dinner rolls, pitas, tortillas, pasta, or pie crusts, and recipes made from non-wheat flours.

  • If you are a beginner, start with a recipe using a small amount of flour like 2-3 cups (up to 500 grams or 1/2 lb).
  • Use the plastic S-blade for any kind of dough or batter. You can learn here about how I ruined my previous machine after using the metal blade to make homemade pasta.
  • For anything stickier than a cake batter, start with a food processor that has a strong motor. Usually that means 1000W or higher. Both a good-quality and a poor-quality machine will shut off if the motor gets too hot. But only a good one will start again.
  • If the machine gets too hot and shuts off, make sure to turn off the power. Otherwise it could start again when you are not in the vicinity, and bounce its way off the counter.
  • The tricky part of bread-making in the processor is getting the dough to turn into a ball. If you succeed, the dough comes out easily and the bowl stays relatively clean. Start by mixing the flour with the yeast, eggs, baking powder, or oil – everything but the water.  While the machine is running, gradually pour in about 3/4 of the amount of water called for by the recipe. Then add the rest of the water even more slowly. Once the dough collects into a ball, you have added enough water. Let it run for another thirty seconds.
  • Be careful! If you add too much water, you could end up with a sticky mess. Adding more flour at a that point doesn’t help, at least not for me. If that happens, it’s not terrible. Actually it is, or at least it’s time-consuming. Use a flat plastic spatula to remove as much dough as you can from the bowl and blade.
  • Yeast doughs that need to rise can remain in the bowl, if there is enough room. Inserting the pusher into the feed tube will keep most of the air out.
  • You can turn off the machine at any time during the mixing to check progress.
  • If you don’t want the dough to rise in the food processor bowl, for example because there isn’t enough room, transfer the dough to a bowl or a cloth that has been dusted with flour. Some chefs recommend rubbing the dough with oil. Cover with a damp cloth, or wrap the entire bowl in a loosely tied garbage bag.
  • After the dough doubles, shape it and let rise again.
  • Use caution when making dough or batter in larger quantities. The manual should state the maximum amount of flour that the machine can handle. If not, experiment until you figure it out.

More posts on food processors:

Less is More: Review of Magimix 5200XL


Food Processor Recipes for Beginners

Food Processor Basics

Use Your Food Processor Efficiently

      


Ethiopian Lentil Wot (dip) and Injera


Hello, dear readers! I am reviving the website with two Ethiopian recipes that my 20-year-old son tried over the weekend. After the recipes, I’ll share a short review of a few new products from a company called Yoffi.

After high school, my son spent a year volunteering in a town where he interacted with many immigrants from Ethiopia. He’s been wanting to making traditional Ethiopian food, so he consulted with his friends and the internet.

First we have injera, a traditional Ethiopian bread made from the grain teff. He found teff in a store specializing in Ethiopian products, but it is available (at a higher price) in most grocery store chains in Israel.


If you have ever worked with sourdough or any other type of fermentation, injera is a cinch. Even if not, it is fairly simple. “It’s high in protein and calcium, super-nutritious,” my son told me.

The teff sat in our freezer for a few weeks until he came home for long enough to complete the fermenting process. One recipe recommended only one day of fermentation, but most suggest three or four. After 24 hours we decided to let it sit for another 24. I’ve read that fermentation happens more quickly if you do it often, and your kitchen environment is full of wild yeast. This may or may not be true, but 48 hours was more than enough.

Fermentating the teff:

Place a half a kilogram (about a pound) of teff in a large bowl. This amount made six or seven pita-shaped loaves. Keep some extra teff on hand, as you may need it. Add cold water and stir until you get a thick batter. Don’t worry too much about the texture, as you can adjust it later. Cover with a damp cloth or use Marcy Goldman’s trick of wrapping the entire bowl in a clean garbage bag, and tying it. The batter won’t expand much.

Check the mixture the next day. We found a layer of dark, watery liquid on the top (hooch). We kept it, but you can discard it carefully if you like, trying not to spill the thicker part of the batter. Add some warm water and stir, then cover again. You can add more teff if you feel it’s too thin.

Check again the next day (after 48 hours or so). The batter should have  a rich, beer-like smell and lots of small bubbles. Here’s how ours looked before cooking.

injera batter for Ethiopian bread

Just before cooking

The batter should be loose and pourable, like a pancake.

Cooking:

Heat up a frying pan. We used a non-stick pan, but if you don’t have one, brush with a little oil. Cover the bottom of the pan with batter. Keeping the heat high, wait until about two-thirds of the pancake has visible bubbles. Then cover the pan for another minute until the pancake is firm. Remove to a plate. The bottom will be crisp. If you’ve ever made crepes, it’s the same idea.

Here’s how it looked when it was done, with the top no longer shiny.

Injera Ethiopian bread when done.

Injera when ready

We used the injera to scoop up this simple, spicy lentil stew.

Wot (lentil dip) with chou spice

ethiopian-lentils-shuru

Ethiopian lentil wot

My son also improvised a wot, or lentil dip, getting the recipe from one of his Ethiopian friends. The defining ingredient, also sold in specialty Ethiopian stores, is a red hot-pepper-based spice mixture. Each store’s mixture is slightly different. I think this must be a version of berbere.

Ingredients:

  • 2 teaspoons oil
  • 1 onion, chopped
  • 3 cloves fresh garlic, chopped
  • 1 cup red lentils
  • 2 cups water
  • 2 tablespoons Ethiopian “chou” spice mix, or berbere

Method:

  1. Heat oil in pan.
  2. Sauté onion and garlic in oil until soft.
  3. Add remaining ingredients and stir. Bring to boil.
  4. Lower heat, cover, and cook for an additional 20 minutes, until lentils are soft.
  5. Scoop up with injera. Add fresh chopped vegetables if you like.

We were quite pleased with the result, and definitely plan to make this again. “It’s the kind of food you like,” my son concluded.

Review of Yoffi products

Vad, a representative of Yoffi, an online company selling kosher Israeli products, contacted me to review samples. I asked him to surprise me, so we received chocolate tahini (sesame) spread with hazelnut, sage tea, and silan (date spread). The company takes care to have attractive packaging, especially the red tea tin. My son loved the spread, which lasted about half an hour. We concluded that people who like halva would most enjoy it and if you don’t like halva, don’t bother. It’s rather sweet, but we would buy it again. The sage tea consists of loose, dried sage leaves, and we are enjoying it. We haven’t actually tried the silan yet. While my son likes to cook with it, I don’t, so it is still sitting here. The company is taking Passover gift orders now.

Website: Yoffi.com

I received no compensation for this review.


Don’t Judge a Fruit by Its Peel


very ripe tomato, pepper, avocadoThis post is dedicated to my brother Sholom Wacholder, who died last month at the age of 60. A dedicated reader of this blog, he loved nothing better than a good rabbinic quote. 

My visit to the store last week reminded of the Jewish saying, “Don’t look at the container, but at what is inside it.” (Ethics of the Fathers, 4:2). Roughly translated into English, this means, “Don’t judge a book by its cover.” The Talmud references it regarding an ugly man who is very wise and knowledgeable. And it can apply in the kitchen too!

Usually, when we pick fruits and vegetables, we look for the most attractive. But we pay a premium for that privilege. And what looks best in the store, is not necessarily the tastiest.


I noticed three different types of produce being sold for a discount: Tomatoes, avocados, and sweet peppers. As you can see from the pictures, the tomatoes looked dented and spotted, the peppers wrinkled (you may need to look closely), and the avocado skins mostly black. My adult son, who came along to help, was especially skeptical about those avocados. I told him that we might have to throw out 10-20% of the produce, but it would still be worth it.

But when I got home and sliced open a sample, the quality of the produce spoke for itself. I paid about 20-30% of the cost advertised for the higher-quality items in the same store. I had planned to cook the peppers, but they were sweet enough for salads after cutting out a black spot here and there. Those tomatoes were the best we’ve had in months.

Some tips of the avocados could not be saved, and I had to throw out two whole ones. But they were small and most were delicious, with a perfect ripeness and color. And they have kept well in the refrigerator.

Produce quality peaks just when it is about to go soft and spoil. But that is too late for the store, which risks losing the produce to spoilage. If you can use of the fruits and vegetables the store can’t sell within a reasonable time, I suggest taking a chance.

It’s fun to gamble and win! Have you ever been pleasantly surprised by sorry-looking produce?

You may also enjoy:

Guide to Choosing Fresh Fruits and Vegetables

Is That Avocado Ripe Enough to Eat?

Cooking with Our Mothers, Cooking with Our Children

     

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Spicy Beans with Coriander and Garlic


fresh-coriander sprigsRemember those black beans I posted about recently? And how I planned to keep a container of beans in the freezer? Well, I defrosted the container in the refrigerator overnight Thursday. On Friday, my vegan son came home, and added beans to the rice and mushrooms he cooked for the Sabbath. He took the leftovers with him for Rosh Hashanah.

But he didn’t use up all of the defrosted beans. All during the holiday, I heard those beans whispering at me, begging me to use them up. Fortunately, we had a vegetarian couple coming for lunch on Tuesday, and I suspected they would like spicy fare. I started the beans with some extra water, because they were still on the firm side.

After they were soft, I couldn’t decide whether to mash them or not. In the end, I decided not to. After all, whatever is mashed, cannot be unmashed.

Spicy Black Beans with Coriander and Garlic
Recipe Type: Appetizer
Cuisine: Mexican
Author: Hannah Katsman
Prep time:
Cook time:
Total time:
Flavorful bean recipe, great as a appetizer or side. Can be served hot or cold. Mash the beans to make a dip, or leave whole. Serves 4-6.
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2-3 cloves garlic, coarsely chopped
  • 1 teaspoon cumin seeds
  • 1.5 cups cooked black beans, with enough cooking water to cover
  • 5-10 sprigs fresh coriander, chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • A little salt
Instructions
  1. Saute onions in a saucepan for 5 minutes.
  2. Add cumin seeds and garlic to pan, stir for one minute.
  3. Add beans and water. Bring to boil, cover, and lower heat to a simmer.
  4. Stir frequently. You want to reduce the liquid, but avoid scorching.
  5. Add the coriander and other seasonings.
  6. Stir and continue cooking, just until the beans are about to stick. Turn out into a bowl and serve.
  7. Garnish with fresh tomato slices or coriander.

More recipes and cooking tips:

How to Cook for a Family with a New Baby

Healthy and Tasty Summer Salads

Should You Cook Fresh, or Freeze in Bulk?


10 Great Reasons to Cook Fresh Black Beans


The kids are back in school, and while the heat hasn’t let up, the smell of routine is in the air. I just finished cooking a pot of black beans, and am enjoying anticipating how I will use them.

Beans take a while to prepare, although less than you might think because soaking isn’t strictly necessary. If you’re new to cooking beans, check out my Guide to Cooking Dried Beans from Scratch.

I find cooked dried beans one of the most versatile foods to have around. They keep well in the refrigerator, adapt themselves to a wide range of flavors, and even the pickiest eaters can find something to love. My son won’t eat chickpeas plain, but he will eat falafel balls or chumus.


So what will I do with these beans? Let me count the ways.

  1. Eat them plain. They are one of my 11-year-old daughter’s favorite snacks, and I know she’ll be pleased to finfreshly cooked containers of black beansd them today when she gets home from school.
  2. Tonight I plan to serve them as an option for make-your-own tortillas. Along with the beans, I’ll offer rice, shredded carrots and cabbage, tomatoes, homemade salsa, yogurt sauce I serve with last night’s chickpea-tuna patties, and some hard cheese.
  3. Tomorrow, I may try this Southwestern Black Bean Dip from Epicurious.
  4. Or I’ll add them to Spanish rice or add them to rice I’ve already cooked for the tortillas.
  5. Maybe I will add the beans to a refreshing summer salad.
  6. Too bad avocado is not in season, or I would make my friend Gladys’ Avocado Bean Salad.
  7. Bean patties are always an option. So what if we had them last night?
  8. If there are any left on Friday, I may add them to Vegan Cholent (Sabbath Stew).
  9. Or, I can add them to a soup along with whatever vegetables, herbs, or cooked grains I want to use up. That way I can make good use of the cooking liquid. I’ll mash them first to fool the picky eaters.
  10. I’ve already set aside one container of beans and liquid to freeze for another time. It’s always handy to have cooked beans around, especially when your vegetarian and vegan children may turn up without notice.

Have I inspired you to put up a pot of beans? What is your favorite way to use them?

You may also enjoy:

Some Like It Cold: Summer Soups

Starting Solids, When and Why: Feeding Babies Frugally Part II

Ten Tips for Painless Kitchen Cleanup


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