What Is Gluten And Why Does It Matter

Writen by Dennis R Weaver

Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour has to be added to rye flour to make bread—only wheat has enough protein. The gluten makes the bread.

Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process. As the proteins are worked, they become long, flexible strands. As the yeast produces gases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands. When we put the bread in the oven, the gluten strands coagulate or solidify much as the protein in eggs solidifies as the egg cooks.

How is it that we can use flour to make both a tender cake and firm chewy French bread? The gluten makes the difference. In a cake, we want little gluten development. In a chewy bread, we want a high percentage of well-developed gluten. We can control this texture in our baked goods by changing four conditions:

1. Selection of flours: Cake flours are "weak" or "soft" and have a low protein content, probably around 8%. Bread flours and high-gluten flours are "strong" and usually have a protein content of 12 to 14%.

2. Amount of shortening: Any fat is referred to as a shortening because it shortens the gluten strands. It does so by lubricating the fibers so they cannot stick together. The more shortening in the dough, the more tender and less chewy the product will be.

3. Amount of liquid: Gluten must have liquid to absorb and expand. If dough does not have enough liquid, the gluten will not fully form and the product will not be tender. That's why we put a minimal amount of water in pie crusts.

4. Mixing methods: Generally, the more a batter or dough is mixed, the more the gluten develops. Tender muffins use low-protein flour and are mixed only until the moisture is absorbed while breads are kneaded for a relatively long time.

For more articles like this visit The Bakers' Library.

© 2004 The Prepared Pantry

Barbecue Grills Now Were Cooking With Gas

Writen by Mike Eggert

The history of barbecuing dates back long before the United States was founded, and tract houses with backyard barbecue grills spread across the suburban plains. It is said, even though some disagree, that the Taino Indians of Haiti were the first to use a form of barbecuing over open fire. In years to follow, English Settlers along the Atlantic Coast had their own barbecues. It is said in the year 1733, a gentleman by the name of Benjamin Lynda wrote in his diary, Fair and hot; barbecue at the Browns, which indicates social gathering was established at that time.

Today barbecuing is far reaching and especially grand sized in Texas, where a pit for fuel might be dug ten foot deep. Barbecue grills tend to be small in comparison and portable, fueled by charcoal, propane, or electricity. The smaller charcoal grills are best suited for two to four people, the thing with charcoal is the wait, sometimes twenty minutes or more before the coals are ready for grilling. Many barbecue purists argue that charcoal gives the food a better taste than the gas grills. There may have been some truth to this in the early days, but with the gas grills of today the food picks up flavor from the drippings on a cover over the burners, called a flavorizer bar, much the same as from the charcoal. I think most would agree once they got used to it, that you would be hard pressed to tell the difference, all other things being equal.

Once you decide to purchase a gas barbecue grill, several things should be considered. Size will depend on how often, and how many, you will be grilling for. The three or four burner models will handle almost any grilling to be done at home for the average family. If there is a side burner on the grill it will come in handy for completing all of your cooking outdoors. A couple of other things to consider are how well the grill is made. Some of the cheaper grills are made of very thin material, and will only last a few years. The burners on the cheaper grills suffer the same shortcomings, and will not last long if the grill is left outside. You might want to take a look at stainless steel barbecue grill with the cast iron, ceramic, or stainless steel burners. These will last much longer, and should give many years of trouble free use if well taken care of. Be sure to get a custom grill cover too, as this will keep your purchase looking like new for many years to come.

You might also want to add a few items such as a cooking glove, long handled fork, and maybe a long handle spatula. A grill brush for cleaning will also be helpful. Another item to consider is an extra propane bottle. It is a wise purchase since you will only run out of gas when you are using your grill. Also worth noting is that all propane and natural gas grills can be hooked to a permanent supply line if desired. Check with your local gas company for assistance.

If grilling is new to you, you will find yourself cooking outside more than you ever imagined. I personally cook outdoors on many occasions year-round. There is just nothing like a home cooked meal on your new barbecue grill. Happy Grilling!

See http://barbecuegrills.home-lawn-garden.com for barbecue tips and special offers on barbecue grills.

Black Eyed Peas

Writen by Carol A Hill

South of the Mason Dixon line, black eyed peas have simmered on stoves for decades and are served at the midnight hour on New Year's Eve along with the chilled champagne, mixed drinks, and the beer. Dried, frozen or canned, they have been traditionally cooked with either ham hocks, ham chunks, or bacon and whatever other ingredients the home cook adds to them. For the carb and the cholesterol conscious, turkey bacon or turkey ham is used as well as a light cooking oil. For the sugar restrictive, a sugar- free product is substituted. For the eggless, a commerical egg product is used. For the salt-free, a light salt is used.

Dried Black Eyed Peas

1-lb. dried black eyed peas, rinsed in a colinder
1-ham hock, or a few chunks of ham
1/2-cup onion, chopped
2-cloves garlic, finely chopped
Enough water to cover the peas
1-small can stewed tomatoes, pureed
1-whole jalapeno, rinsed
Salt and pepper to taste

Directions: Into a large bowl:Add the dried black eyed peas and cover them with cold water soaking them overnight. In a skillet: Add a tablespoon of cooking oil and cook the ham until it is halfway done. Saute the onion and the garlic. Season with the salt and the pepper.Add the black eyed peas with the water that they were soaked in and cover them with some more water. Bring the ingredients to a boil for ten minutes. Turn the heat down to medium-low. After the black eyed peas are almost finished cooking add the pureed tomatoes and the whole jalapeno. Adjust the seasonings. Cook until the peas are done. Serve with slices of corn bread and butter.

Corn Bread

1-cup flour
1-cup yellow corn meal
1/4-cup sugar
1-Tlb. baking powder
1-tsp. salt
1/4-cup cooking oil
1-egg
1-cup milk, or buttermilk

Directions: Combine the flour, the corn meal, the sugar, the baking powder, and the salt. Add the liquid ingredients and combine them with a wooden spoon. Oil an eight-inch rectangular baking or a round cast iron skillet adding the corn bread batter. Bake at three hundred and fifty degrees for forty-five minutes.

Black eyed peas were originally cultivated in Asia, India and Africa. They were brought to the West Indies and the Southern states in America by slaves. The peas stand for coins and prosperity. They are a rich source of Calcium, Folate and Vitamin A.

Frozen black eyed peas are usually found in the freezer section of the grocery store. Bacon is usually used instead of ham for a better flavor.

Frozen Black Eyed Peas
2-slices bacon, cut into halves
1/2-cup onion, chopped
2-cloves garlic, finely chopped
1-16-oz bag black eyed peas
1/4-tsp. sugar
Salt and pepper

Directions: In a large pot: Cook the bacon until it is almost done. Saute the chopped onion and the garlic. Add the frozen black eyed peas and cover them with water. Season with the salt, the pepper and the sugar. Cook on medium-low until they are done.

Canned black eyed peas are the quickest way to cook them and they are usually well seasoned with added bacon. Although, the home cook might add two slices of cooked bacon and lightly season them.

Cooking since the age of fifteen, the author has always enjoyed enjoyed cooking holiday meals.