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Old 03-22-2020, 11:39 AM   #16
Maedchen
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Default Re: Making Do

We lived in GITMO and had to make do a lot. I used to even use milk in 1/4-1/2 amounts and the rest of water to dilute it a little. That will work also if you still want to add some milk.

It isn't as good tasting, but in instant potatoes, you can put the milk in a very small amount and then add water. (better yet if you have bone broth or reg. broth.)

If you can't find or use corn meal/corn flour you can use Sorghum flour (jarwar is the name at the India market)
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Old 03-22-2020, 12:56 PM   #17
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Default Re: Making Do

Does anyone have any ideas for cornflour please? We have some that we bought for a science experiment, but since we're low on flour I wondered if I could bake with it. My only experience of eating corn flour (except as a thickener for sauces) was when a university friend made some corn flour scones for his newly gluten-free girlfriend. They were . . . . not great.
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Old 03-22-2020, 01:21 PM   #18
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Default Re: Making Do

Quote:
Originally Posted by Vicki_T View Post
Does anyone have any ideas for cornflour please? We have some that we bought for a science experiment, but since we're low on flour I wondered if I could bake with it. My only experience of eating corn flour (except as a thickener for sauces) was when a university friend made some corn flour scones for his newly gluten-free girlfriend. They were . . . . not great.
I am bet there is lots to do with it.

I could give you my Texas corn bread recipe.

How finly ground is it?

And you are talking about whole ground corn flour and not corn starch correct?

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Old 03-22-2020, 01:22 PM   #19
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Default Re: Making Do

You can make the cornflour up into a batter similar to pancakes (I would just use that pancake recipe) and then fry it up for corn fritters. THey will more like a bread and not a corn meal consistency.

You could make corn bread with it it will just be a different consistency.

You could use it in a cake like a coffee cake.
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Old 03-22-2020, 02:49 PM   #20
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Default Re: Making Do

Quote:
Originally Posted by Maedchen View Post
You can make the cornflour up into a batter similar to pancakes (I would just use that pancake recipe) and then fry it up for corn fritters. THey will more like a bread and not a corn meal consistency.

You could make corn bread with it it will just be a different consistency.

You could use it in a cake like a coffee cake.
If you throw a can of corn in the batter it’s even better.
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Old 03-22-2020, 03:20 PM   #21
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Default Re: Making Do

Quote:
Originally Posted by knitlove View Post
I am bet there is lots to do with it.

I could give you my Texas corn bread recipe.

How finly ground is it?

And you are talking about whole ground corn flour and not corn starch correct?

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Ah, it might be what you call corn starch actually. It's a very fine, white powder - it looks a bit like icing sugar. Though I might have some cornmeal flour too so I'd still like the corn bread recipe please!

Last edited by Vicki_T; 03-26-2020 at 08:52 AM.
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Old 03-22-2020, 03:32 PM   #22
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Default Re: Making Do

Quote:
Originally Posted by Vicki_T View Post
Ah, it might be what you call corn starch actually. It's a very fine, white powder - it looks a bit like icing sugar. Though I might have some cornmeal flour too so I'd still like the corn bread recipe please!
That does sound like corn starch.

I will come back with the recipe for corn bread.

And if I can find it the recipe that breads chicken with corn startch.

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Old 03-22-2020, 04:48 PM   #23
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Default Re: Making Do

British cornflour = US cornstarch

(I read a lot of International cookbooks and watch FAR too much cooking TV. )

Vicki, what other flours do you have on hand?

You can certainly mix it into other batters. You can use it to lighten AP flour (reg white flour or self-rising even) so that it acts like cake flour. Cakes will be lighter and finer grained (think cake mix texture). You'll sometimes find it in shortbread-type cookie recipes mixed with the flour. It makes them melt in your mouth! Very yummy.

If you need icing sugar but only have regular white sugar, you can process the sugar in a blender or food processor and add a little cornstarch to keep it from clumping.

---------- Post added at 07:44 PM ---------- Previous post was at 07:37 PM ----------

These Alfajores look absolutely delicious!

And just FYI: for the filling, if you have a can of sweetened condensed milk on hand, you can make dulce de leche from that. Put the UN-opened can in a pan, fill it with water just about 7/8 of the way up the can and boil it for 3-4 hours. (I leave it on the stove, and add more water periodically to maintain the water level. I could eat the whole can with a spoon.)

(And I just discovered sweetened condensed coconut milk in a can! It's totally dairy free, and behaves almost identically in the few things I've tried with it. )

---------- Post added at 07:45 PM ---------- Previous post was at 07:44 PM ----------

And this is totally inauthentic, but I've used jam or almond butter in regular alfajores in a pinch. Can't imagine why that wouldn't work here, too.

---------- Post added at 07:48 PM ---------- Previous post was at 07:45 PM ----------

Oh! Forgot, you can dredge chicken breasts or fish fillets in cornstarch/cornflour and saute them. They're nice and crispy that way. I add a little salt and pepper, maybe garlic or onion powder if I have it to the starch first.

Also, Tempura!
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Old 03-22-2020, 06:02 PM   #24
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Default Re: Making Do

I can get ground chicken cheap
Add a bag of pre mix coleslaw and rice
It’s like lettuce wrap without lettuce!

---------- Post added at 06:02 PM ---------- Previous post was at 06:02 PM ----------

$6 and change makes feeds us with left overs
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Old 03-22-2020, 06:05 PM   #25
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Default Re: Making Do

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I can get ground chicken cheap

Add a bag of pre mix coleslaw and rice

It’s like lettuce wrap without lettuce!

---------- Post added at 06:02 PM ---------- Previous post was at 06:02 PM ----------

$6 and change makes feeds us with left overs
I do a thing very similar with ground pork, which foe me is often cheaper than chicken.

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Old 03-22-2020, 07:13 PM   #26
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Default Re: Making Do

I think I'm going to make fried rice tomorrow. I'm going to cook up a whole package of pork chops and use half for the fried rice with veggies.

I was proud of myself for using up some frozen waffles for supper tonight.

Another thing I might do this week is to bake a whole chicken in the crock pot and then shred the meat for several meals and then make some bone broth to freeze. We go through bone broth so quickly.

I found a had a whole bunch of corn meal in my deep freeze. I've never been successful at making gluten free, egg free cornbread so thinking about using it more like polenta with a sauce, veggies and bits of meat over the top to make a meals. Or I might make it up and put it in a casserole overnight and then cut it and saute it for breakfasts.
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Old 03-22-2020, 07:27 PM   #27
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Default Re: Making Do

I think polenta sounds perfect

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Old 03-22-2020, 07:40 PM   #28
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Default Re: Making Do

I need to make more bone broth. I want to have a decent stash around if we get sick. And some chicken + rice soup with some of it.

I have a decent amount of wheat berries and unbleached flour, so we can bake. I might even have the kids make homemade wheat thins if we run out.
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Old 03-22-2020, 08:19 PM   #29
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Default Re: Making Do

Quote:
Originally Posted by charla View Post
I'm finding being gluten free and egg free difficult. It looks like one can't be really picky about brands right now, but some brands just aren't gluten free.
I’m in a similar boat except it’s gluten sugar and I have to be low dairy, legumes and carbs. My stomachs a mess cuz we are already unable to find lost of the stuff I eat. I’m likely going to need meds to get through this ... I feel like I’m carrying a basketball around w me in my belly.

The rest of the family’s in decent shape w creative and I just bought 5 cans of collagen. At this point I might be using collagen for most of my meals. And adding produce
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Old 03-22-2020, 08:45 PM   #30
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Default Re: Making Do

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Originally Posted by Vicki_T View Post
Ah, it might be what you call corn starch actually. It's a very fine, white powder - it looks a bit like icing sugar. Though I might have some cornmeal flour too so I'd still like the corn bread recipe please!
My corn bread recipe
1c corn meal
1/4 c flour
1 1/2 tea spoon baking powder
1 egg
1/2 c milk
1/4 c of bacon drippings and/or butter melted

Mix together dry Ingredients before adding wet.

Cook at 425 foe 15 to 20 min in a size 5 cast iron skillet

What do you call ground up corn that looks like this?

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