Text 33526, 118 rader
Skriven 2010-01-15 14:49:53 av Stephen Haffly (1:396/45.27)
  Kommentar till text 33508 av HAP NEWSOM (1:123/140)
Ärende: Hummus
==============
Hello Hap,

On (14 Jan 10) HAP NEWSOM wrote to STEPHEN HAFFLY...

 HN> There's no need to expend a lot of energy
 HN> doing something when you can buy it ready
 HN> made to a better degree than you can make
 HN> yourself. We get our tahini from a local
 HN> organic market and it lasts a looong time.
 HN> Making it in small enough batches would be
 HN> a lot less convenient.

Quite true.  After mixing the oil and solids in the can of Tahini
together, I refrigerated it which should slow down any re-separation.

 HN> Do you add stuff to your hummus? I usually
 HN> do, pimentos, olives, peppadews, chipotles,
 HN> and anything else interesting that I find.
 HN> We seldom use it as a dip for breads or
 HN> chips, but use it on celery sticks, carrot
 HN> sticks and such. I also use it on Anne's
 HN> school lunches (low carb tortilla wraps)
 HN> instead of mustard or mayo. Works great
 HN> and she likes the result!

So far, the only thing we have added is a sprinkle of chipotle powder.
After all, this is our first homemade batch. I expect we will get more
adventurous with it as we go along. Since Ruth is reading this too, she
will no doubt make some suggestions as well.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: High-Tech Crackers
 Categories: Appetizers, Breads
      Yield: 13 Dozen

      3 c  Hard whole wheat flour; or
           -more as necessary
      1 ts Salt
  1 1/2 c  Warm water

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Grated Parmesan
           Cayenne
           Coarse salt
           Sesame seeds
           Cumin seed

  Place the flour and salt in a food processor and process for 10
  seconds to mix thoroughly. With the motor running, add the water in a
  steady stream, then process for 10 sec longer. The dough should have
  formed into one large ball; if not, feel the dough: If it feels very
  sticky, add 3 to 4 tb more flour and process briefly until a ball
  forms. If the dough feels dry and floury, start the processor again,
  add 2 to 3 tb more water, and process until a ball of dough forms.

  Once you have a ball of dough, process for 1 minute more, no longer.
  Turn the dough out onto a lightly floured surface and knead for 30
  seconds or so. Cover with plastic wrap and let rest for 30 minutes.

  Preheat the oven to 500øF and place two racks near the center of the
  oven. Divide the dough into 8 pieces. Work with one piece at a time,
  leaving the other pieces covered. On a lightly floured surface, with
  lightly floured hands, flatten a piece of dough with your palms. Then
  roll it out to a very thin rectangle or round, as even a thinness as
  possible to ensure even cooking. Gently lift the dough from your
  rolling surface and place it on a large baking sheet or pizza pan.

  Sprinkle on one of the optional toppings or leave plain. Using a
  knife or a pizza cutter, cut through the dough to make rectangular
  crackers. (Don't worry if they are not all exactly the same size.
  Variations in size and flavor will make your crackers interesting.)

  Spray the dough lightly with water and place on the upper oven rack.
  Begin rolling out the next piece of dough, keeping an eye on the
  crackers already baking. (Crackers brown from underneath.) Check on
  them 2 1/2 to 3 minutes after they go in. As soon as the thinnest
  patches of the dough have started to brown, take them out. If
  necessary, continue baking, checking every 30 seconds, but it is
  better to take the crackers out a little early than too late. You
  will soon get a feel for timing and degree of doneness. Variables
  that affect timing are the heat of your oven and how thin you managed
  to roll out your dough. When they come out of the oven, some of the
  crackers will be crisp, while others will need a little time in the
  air to crisp up. Transfer to a large bowl, breaking up any
  incompletely separated crackers.

  Roll out the remaining dough, season, and bake. When completely cool,
  crackers can be stored in a well-sealed plastic bag or cookie tins
  for up to a month.

  Yield: Approximately 13 dozen very thin crackers of varying size,
  averaging 1 1/2x2 1/2".

  Source: Bakers' Dozen, Alford and Duguid, TVFN.

  MM Waldine Van Geffen

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM


I am thinking that the pasta roller attachment to our KitchenAid would
probably do a great job of rolling the dough out to an even thickness.


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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