Products – Eat It Up! Nutrition Counselling + Consulting Thu, 11 Jan 2018 01:00:17 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 ABOUT RECIPE GROUPS /book-snippets/about-recipe-groups/ Tue, 01 Dec 2015 22:13:19 +0000 /?post_type=book-snippets&p=738 I found that I like to think about recipes in groups. When I group recipes into water-base, fat-base and egg-base batter/dough it was helpful for me to understand the moisture, crumb, texture, and mouth-feel I was trying to accomplish. All three have a different moisture, crumb, texture, mouth feel and chew-factor. For each of these,… Read More

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]]> I found that I like to think about recipes in groups. When I group recipes into water-base, fat-base and egg-base batter/dough it was helpful for me to understand the moisture, crumb, texture, and mouth-feel I was trying to accomplish. All three have a different moisture, crumb, texture, mouth feel and chew-factor. For each of these, how the batter is constructed and the ingredients added are different. I like to think of them on a continuum – the batter/dough that are predominantly water and fat I have on either end of the continuum. The batter/dough in the middle are fairly equal in water and fat (muffins, cakes, biscuits, scones). When the mixture is mostly all water, fat or egg it is easier to choose the method, ingredients and volumes in the correct proportions. When the water, fat and/or egg bases are more equal in proportion – choosing the ingredients, the volumes and how the batter is construction is more important to accomplish the desired outcome. To make choosing ingredients and proportioning easier, I put flours, binders, liquids, sweeteners, etc into groups and put them on a continuum as well. For more information about how to create the best gluten-free baked good see The New Gluten-Free Demystifying Gluten-Free Baking – A Resource Guide

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