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posts/2013/08
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Balsamic Broccoli with Seitan and Yellow Squash -- back to top
I made my own seitan and used it to make a quick version of the balsamic broccoli.
For the seitan, I googled for Mark Bittman's recipe and found The Messy Apron site which I used as a guide. I used
I put it all in the food processor with the dough blade on the dough setting and added the liquids. It splattered everywhere inside so I need to do it better next time. I let it combine and eventually added a bit more gluten. The food processor really seemed to chop it up and it took a while to combine. When it eventually did, it seemed like it had been well chopped (not really a good thing). I let it sit for 20 minutes and then when I was going to cook it, I used my hands to stretch and mold it. Then it seemed to come together, look shiny, and be more what I expected. I think I should have done that before resting it (if it would work, not sure if the rest is what let it do that) or, at the very least, let it rest again for a while.
Anyway, to cook it, I read on the gluten box, to use the pressure cooker. I mixed:
I let it come to pressure and then I cooked it for 30 minutes (heat setting 3/10 on the induction burner) and let it naturally release (takes about another 5-10). They cooked up interestingly. There was a much more noticeable skin. And the bottoms were a bit more cooked and browned. Finally, the liquid turned into a syrup. I think I should have used heat setting 2/10.
As you can see from the picture, it was very airy. The final result had a nice texture and was pretty good, though too salty (reading over the ingredients, I am not surprised). I think I would consider the pressure cooker again if I am in a hurry but I was to try boiling it next time. Plus, then you have the leftover liquid to let it sit in.
It made just under a pound of seitan
For the balsamic broccoli, I basically went for a faster version of my previous iteration. I added:
For the veggies,
I had to use broccoli with the stalks. So I cut off and chopped the crowns and then finely chopped the stalks. I steamed all of them: I finely chopped the yellow squash but didn't steam it.
I added the squash to the pan and sautéed for a minute or so. I then added the sliced seitan and the broccoli. Finally, I added the sauce and let it all cook together.
The whole thing wasn't as good as prior times I did the balsamic broccoli. I do not know if it was the extra dressing or the lack of other ingredients. I don't_think_ it had to do with omitting the oil (and saving points!) but maybe.
The points for the whole thing came out really low:
| Item | x | Cal | Fat | Carbs | protein | fiber | per | Total |
|---|---|---|---|---|---|---|---|---|
| Ff dressing | 8 | 15 | 0 | 3 | 0 | 0 | 0.33 | 2.61 |
| Corn starch | 1.5 | 30 | 0 | 7 | 0 | 0 | 0.76 | 1.14 |
| Vital Wheat Gluten | 16 | 35 | 0.00 | 1.00 | 7.00 | 0.00 | 0.75 | 11.98 |
| Total | 725.00 | 0.00 | 50.50 | 112.00 | 0.00 | 15.72 | ||
| Per Serving | 2 | 362.50 | 0.00 | 25.25 | 56.00 | 0.00 | 7.86 |
Original Wordpress ID and Date: 6433, 2013-08-05_092306
Beer Brewing Photos -- back to top
These are the photos to the Beer Brewing Post
![My toughest critic likes the [cooled] wort (pre hop addition. Hops are bad for dogs)](/media/2013/08/20130808-203536.jpg)
Original Wordpress ID and Date: 6449, 2013-08-08_203547
American/Belgium IPA Homebrew -- back to top
I am brewing beer. I will update this as I go. See 2013-08-18 Update, See See 2013-09-05 Update
2013-08-08 Brewing:
I am using [this recipe from Bull City Home Brew](<http://bullcityhomebrew.com/recipes.aspx?id=American%20IPA%20>(One%20Gallon).xml)(which I also saved as a PDF). I am following the recipe except I used WYESTStrain: 3787 | Trappist High Gravity. I chose a Belgium strain because I wanted a Belgium yeast for a fruitier beer and I chose_this_ strain because it can handle a bit higher fermentation temp and my apartment is around 78.
Standard Beer recipe style:
Batch Size: 1.25 gal
Estimated OG: 1.069
Measured OG: 1.059
FG: 1.012
ABV: 6.2%
IBUs: 55.2 (calculated, not measured)
2.10 lb 2-row American Malt (Rahr) (1.8 SRM) (64.6%)
0.74 lb Munich, Light (Weyermann) (6.0 SRM) (22.8 %)
0.27 lb Carared (Weyermann) (19.5 SRM) (8.4 %)
0.14 lb Caramunich I (Weyermann) (19.5 SRM) (4.2 %)
0.13 oz Columbus (US) Hop Pellets [13.10 %] - Boil 60.0 min 19.6 IBUs
0.20 oz Columbus (US) Hop Pellets [13.10 %] - Boil 30.0 min 22.6 IBUs
0.25 tsp Irish Moss (Boil 15.0 mins) (Fining)
0.26 oz Cascade (US) Hop Pellets [6.20 %] - Boil 15.0 min 9.2 IBUs
0.13 tsp Yeast Nutrient (Wyeast) (Boil 10.0 mins)
0.26 oz Cascade (US) Hop Pellets [6.20 %] - Boil 5.0 min 3.7 IBUs
0.5 (or 1.0) pkg WYEST Strain: 3787 | Trappist High Gravity
Photo Post (on aseparate post)
These are my WAY OVERLY DETAILED lab notes
Here are transcribed notes I took while I was working. A PDF "scan" is HERE. The transcribed notes are in the regular font. My comments as I am writing are in italics
A few notes. I liked setting a timer for the full boil so I could always tell what was left and I could respond accordingly. Also, pre-measured hop additions were nice.
The biggest question is why the low OG. I have two guesses. It could be the grain being exposed at the end and/or it could be the temperature drop. I will investigate these two issues as well as everything else I mentioned. Not sure how to deal with the temp drop but I could probably use more strike water and less sparge water to keep the grains covered
Ideas for next time (updated2013-08-08_230914)
I have been doing more reading, etc and I have a few things I think I will try next time:
Open the bag in the mashtun with the edges safely secured around the edges (bungee cord? rubber-band?). Keep the lid on lightly. Retie bag before sparge. Need to make sure to remind shop to tie off with a slip-know
Check the mash temperature often (maybe every 15 min?) with hot (but not too hot) water ready to add to bring it up. And stir (if it's too hot, it'll be the equivalent of a mash out)
Also add water to keep grains covered. This should go along well with the previous step.
Alternatively, since there isn't too much volume, I could do a full-volume, no-sparge mash. But from my reading, it_lowers_efficiency.
Also, I should start measuring (calculating) efficiency so I can calibrate
2013-08-18 Update:
**** Around 10:10 pm, I carefully moved the fermenter to the counter and let it sit while I sanitized everything else. The fermenter read 73F. When I opened it up, I saw a lot of stuff floating on the top. I do not know if that is yeast or hops. There looked like there was even more on the bottom. (see photo post)
At round 10:25, I used the auto siphon into the secondary and I did my best to keep it just below the liquid line. I got nervous since I didn't want to incorporate any air into the hose and I didn't want much trub. However, I also started to suck up some of the trub so I clamped it off and pulled the siphon. I then let out the clamp just enough to let most of the rest of the beer pour into the secondary.
I think I had it too low and/or chickened out and clamped way too soon. It looks like I only got about 1/2 a gallon into the secondary! That sucks! There was so much liquid left over. So, for next time, I will be more careful about where the siphon sits. I think I have a bit more room than I realize with the plastic piece on the end of the siphon. (see photos)
I wasn't planning on taking a gravity measurement since I didn't want to lose ~8oz of liquid but since I had so much left, I took a measure and saw 1.010. That is approx. 6.4% ABV. Not bad!
Also, with so much left, I think I will up the batch size a little bit. I still don't like the idea of wasting so much but at the very least, upping the batch size (maybe 1.5 gal or about 2 gal into the boil) will fix that. I'll also ask around about reducing the trub.
Photos: link
...
As I was cleaning up, I was playing with the siphon and realized I missed that there was an additional tip to prevent picking up sediment. I'll use that next time too. Oh well. (I guess this really is a learning experience)
2013-09-05 Update: Bottling
Below are a combination of my notes at the time and comments
_
To sanitize the bottles, I filled a measuring cup with enough sanitizer. I then filled the bottle and swirled. I then poured the bottle back into the measuring cup and, at a certain point, submerged the neck into the sanitizer. I then poured the rest into the cup, shook the bottle, and moved it to the sanitized rack.
OG: 1.059, FG: 1.012 ==> ABV 6.2% (197 calories)
Original Wordpress ID and Date: 6441, 2013-08-08_210053
Zucchini Fritters -- back to top
I made zucchini fritters. This is the first time I used a salad spinner to drain the zucchini and onion. I added the salt first to help pull out moisture. I spun it a bit, then let it sit (while tending to the beer). Then I spun again.
Pretty standard prep otherwise. The only thing I did differently as cook it on the silpat instead of non-stick aluminum foil. I do not know if it was that or something else, but it was very much not browned on the bottom after 20 minutes. I gave it another 10 then flipped. I think I will go back to the non-stick foil.
I guess the spinner worked well enough.
Original Wordpress ID and Date: 6465, 2013-08-09_022028
Sautéed Mahi Mahi Tacos -- back to top
Meredith and I made fish tacos (it was a week ago so I may not remember everything).
The fish was mahi-mahi. We mixed together some flour, salt, pepper and seasonings. I_think_ it was cajun but I'll confirm with Meredith and come back. We then put the sliced fish into the mix, covered it, and shook to coat. This let us get a nice coating without using much flour. We sautéed that on the pan until it looked done.
We also made a roasted corn side/topping. We microwaved the corn in the husk for 1 min 30 sec then put it in the broiler to brown. We cut off the kernels and Meredith mixed in some salted butter (only a little), and some Chesapeake Bay Seasoning (aka fake Old Bay). FInally, she added some feta. The stuff was good, though a bit salty. I thought it made a nice topping.
We also warmed the tortillas in the oven (wrapped in Al foil) while the broiler was on. Note for next time to leave them in the oven for less time. They got too cooked. If I want to be really good, I should warm them on a dry pan but that takes too long. The microwave with a wet paper towel would work fine too.
Other toppings were:
We forgot cilantro. We'll have that next time
Original Wordpress ID and Date: 6468, 2013-08-10_112042
Breakfast Tacos -- back to top
I threw together breakfast tacos. I scrambled some (really fresh) eggs, mixed with a bit of sriracha. I served them on warmed tortillas (warmed on a dry pan), some cherry tomatoes and salsa. Topped it with a bit of smoked salt.
Pretty quick and simple....
Original Wordpress ID and Date: 6473, 2013-08-15_124234
I roughly followed the recipe from last time. We were limited by our almonds so we just made about 1.5 times the recipe. We mixed the almonds and (brown) rice. We put in half of soaking water into that bowl. For the other half, we heated it and added the sugar (about 1 cup even though we were increasing the recipe). We also put one cinnamon stick in the hot water. Doing this separately was to dissolve the sugar. We then mixed it all together and let it sit.
We blended it, strained it, and added water. We also added a tiny bit of almond milk since we wanted to have more.
It came out tasting pretty good. Nice amount of sweetness and a strong cinnamon flavor
Original Wordpress ID and Date: 6477, 2013-08-16_094639
Crab, Corn and Tomato Salad -- back to top
We made a crab and corn salad. The salad was made up of the following. It is based on the recipe below too
The dressing was:
We also had roasted broccoli (30 min on ~425).
The corn salad was very, very good. Lots of flavor, especially from the basil. The sweetness of the honey and the corn was a nice contrast to the saltiness of the old bay in the dressing. Also, the canned crab was surprisingly acceptable (it was the nice cans that need to be refrigerated, not the crappy small ones).
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing (from My recipes / Cooking Light[??])
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6484, 2013-08-17_094927
Photos for racking of American/Belgium IPA Homebrew -- back to top
These photos are for the 2013-08-18 update of my first homebrew
Original Wordpress ID and Date: 6493, 2013-08-18_224412
Saison Home Brew -- back to top
Homebrew #2
I am going to try to brew a French Saison. The recipe is based on the one from [ Bull City Home Brew](<http://bullcityhomebrew.com/recipes.aspx?id=Fall%20on%20The%20Floor%20French%20Saison%20>(All%20Grain).xml)(PDF). I scaled it to 1.25 and I changed the hops a bit. I replaces 2/3 of the bittering AAUs with Columbus. (much less of it since Columbus is ~16% AA and strisselspalt is ~2.3%).
My recipe is attached as a PDF here. But, here is the recipe:
French Saison (from BCHB)
Method:
All Grain
Style:
Saison
Boil Time:
60 min
Batch Size:
1.25 gallons (fermentor volume)
Boil Size:
1.7 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.047 (recipe based estimate)
Original Gravity:
1.063
Final Gravity:
1.013
ABV (standard):
6.66%
IBU (tinseth):
32.77
SRM (morey):
13.17
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.18 lb
American - Pilsner
37
1.8
72.7%
0.25 lb
Belgian - Munich
38
6
8.3%
0.25 lb
German - Wheat Malt
37
2
8.3%
0.07 lb
German - CaraMunich III
34
57
2.3%
0.25 lb
Belgian Candi Syrup - Dark
32
80
8.3%
Hops
Amount
Variety
Time
AA
IBU
Type
Use
0.08 oz
Columbus
Pellet
16
Boil
60 min
20.06
0.3 oz
Strisselspalt
Leaf/Whole
2.3
Boil
60 min
9.83
0.44 oz
Strisselspalt
Leaf/Whole
2.3
Boil
5 min
2.87
Mash Guidelines
Amount
Description
Type
Temp
Time
4 qt
Strike at 159.5
Infusion
148 F
75 min
Other Ingredients
Amount
Name
Type
Use
Time
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
0.25 tsp
Irish Moss
Fining
Boil
15 min
Yeast
Wyeast - French Saison 3711
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 F
Starter:
No
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Recipe Last Updated: 2013-08-29 15:20 UTC
(italics are comments added not at the time or not on paper)
I really do not know whether or not I want to go back to the cooler method. It was certainly simpler and I am sure my overshoot of the temp will have a small affect, but when I later added heat at the setting number 3, with the thermometer in, and stirring, then cutting it when I wanted, it was okay.
I was pretty close to spot on with the volume. So a pre-boil volume of 1.7 is pretty good for my system (I had a bit less).
It is obviously really hard to judge flavor from just wort, but this tastes like a sweet IPA. I wonder if the bitterness got out of hand somehow. This can obviously change wildly
I read more about the style and I may have an issue due to the high-temp swing. A low mash temp makes the sugars more fermentable and by going too high, I may have moved into the other regime. That_may_ also explain the high gravities I registered
... I'll come back and add more later
I am a bit early but I wanted to bottle while I was brewing other stuff (clean kitchen, equipment out, etc)
I will use a lot of the process from the IPA
I thought I was getting the hang of the siphon filling. I had the attachment on and pressed into a bottle to start the pump. I then was able to control it and, with the clip, filled the first 7-8 with no problem. Around then, I had to hold and tilt it which also picked up some settled trub (is it called trub when it's mostly flocculated yeast?). Anyway, I then lost a lot because the siphon stopped higher than the tip of the thing. I really want to make a bottling bucket. But, until then, maybe next time, I'll use the trub tip for bottling too (not just racking) and with that, I can tilt it more and better control what I've lost.
Original Wordpress ID and Date: 6508, 2013-08-19_210345
Salsa Pasta and Curry Roasted Cauliflower -- back to top
For the pasta dish, I used about 2.5 servings of pasta mixed with a large (4 servings) can of chicken (from Target). I sautéd the chicken for a little bit with a can of green chillies. I then added the (very al dente) pasta and a bit of salsa. I stirred it up and put the lid on to let the pasta steam-cook a bit more. I served it sprinkled with cheese.
There is a little bit of heat to it. I do not know if it is the salsa (Pace Hot) or the peppers. But either way, there was quite a bit of flavor. And super easy! The points are below. About 19 for the whole thing. I'd say I had about 11 for dinner and 8 for lunch the next day.
I also made curry roasted cauliflower using the standard recipe. I spread it amongst two trays. I also added the seasonings to it on the tray. That worked well enough though there were pieces with too much seasoning and some without.
Item
x
Cal
Fat
Carbs
protein
fiber
per
Total
Pasta
2.3
190
1.50
38.00
9.00
4.00
5.01
11.73
Chicken
4
60
1.00
0.00
11.00
0.00
1.26
5.05
cheese
2.00
2.00
Total
684.46
7.51
88.89
65.05
9.36
18.78
Original Wordpress ID and Date: 6516, 2013-08-20_211123
Vegetarian Breakfast Cupcakes -- back to top
I bade breakfast tacos using the normal taco idea (~350 for 15-18) except, on my Dad's suggestion, I baked the bottom shells first. I put them in the oven for about 5 min just to crisp them.
The filling was small pieces of Gimme Lean and eggs. I cooked the gimme lean first and took it out of the pan. I then scrambled the eggs (about 4 eggs plus about 1 eggs worth of egg beaters). I mixed it all. Ari together and seasoned it.
I wish I had made smaller sausage pieces and maybe more eggs (and better chopped) as it seemed like the chunks were too big for the cupcakes. It turned out fine in the end. The cheese (mozzarella) filled the gaps nicely held it together.
Overall, they were very good! And we also had bagels and a mango (too much food)
Original Wordpress ID and Date: 6521, 2013-08-22_064004
Breakfast Cupcakes (Take II) -- back to top
We made breakfast cupcakes again. My dad did most of it so I am not sure of all of the details, but the filling was eggs with softened onions and pepper-jack cheese chunks. We put them into the cupcakes which we again pre-cooked the base layer.
I cooked them for about 14 min at 350 which seemed sufficient (and the base was about 4-5 minutes towards the end of the oven warm-up).
Original Wordpress ID and Date: 6526, 2013-08-26_174528
BSTA (Bacon-Spinach-Tomato-Avocado) -- back to top
I made BSTA (Bacon-Spinach-Tomato-Avocado) sandwiches for lunch in the car. I was at Whole Foods and got the black-forrest bacon (5 slices total, ~4/10 lbs). The rest of the sandwich is pretty self-explanatory. Bacon (see below for how I did it), sliced tomato, spinach instead of lettuce, and an avocado. I actually made 3 sandwiches with this but the third was on a smaller roll.
I cooked it in the pan with a bit of water to prevent curling. That failed pretty miserably. It ended up boiling it more than anything. Once it was cooked, I had to pour out the water and then I tried to let it sizzle. I ended up with some tough and wet bacon. Next time, I'll either just let it go in the pan and curl, or I'll use the oven (I have done it before. I'd have to find that post). I was in a hurry so the oven wasn't really an option. Maybe even the microwave would have been better.
Original Wordpress ID and Date: 6533, 2013-08-30_111053