Saturday, November 29, 2014

The Saltena Place

Hello!

I hope you had a wonderful Thanksgiving. Thank you to everyone who ordered saltenas to enjoy over the Thanksgiving holiday.

It's time now to think about the rest of the holiday season and to stock up for those special events. Whether you choose regular-sized saltenas to enjoy for dinner, appetizer-sized saltenitas to serve at a party or are giving saltenas as a gift, we have delicious saltenas for you.
 
Saltenas are available for pick up in Schaumburg, IL, and come in beef or chicken filling. All saltenas are frozen to be baked in your own oven.

If you have questions please visit the Frequently Asked Questions page or Contact Us. You can also reach us by emailing nolysworldcuisine@aol.com.

To place your order please visit
Noly's World Cuisine PLACE AN ORDER.

Thank you,
Lynda

Visit Noly's World Cuisine http://www.nolys.vpweb.com


Be sure to visit our friend Bella at BoliviaBella.com for more information on Bolivia. Bella’s site is a great resource for students needing information for school projects, people wanting to know more about Bolivia, information on visiting or moving to Bolivia, recipes, photos and so much more!

Learn more about Bolivia food at  http://www.boliviabella.com/bolivia-food.html




Wednesday, February 6, 2013

Baking With Altitude - Sugar


Welcome to Week 6 of How to Fix Common Baking Disasters.  

Week 1 How to Fix Common Baking Disasters
Week 2 Baking With Altitude - Flour
Week 3 Baking With Altitude - Leavening Agents 
Week 4 Baking With Altitude - Fats
Week 5 Baking With Altitude - Eggs

Chicago, IL (USA) 625 feet above sea level 
Santa Cruz (Bolivia) 1365 feet above sea level  
La Paz (Bolivia) 13,000 feet above sea level    


Sweeteners do more than give a sweet taste to baked items. The type of sweetener you use and the quantity you use can also change the texture and appearance of baked items. Depending on how sweeteners are incorporated they can inhibit gluten development which increases the tenderness of the baked item. Sweeteners also caramelize when they cook which helps turn baked goods the appealing golden brown that makes our mouths water. 

At high altitudes liquid evaporates more quickly. Sugar, when heated, melts and is treated as a liquid in baking. Because of faster liquid evaporation, sugar solutions become more concentrated. This affects the texture of baked goods. The increased concentration of sugar can weaken the structure of your baked goods causing cakes to cave in the center or to be too dense. Sugar quantity and concentration can also affect the crust of your baked goods.  

TYPES OF SWEETENERS

 
Granulated Sugar
The most common sweetener in home baking.

Superfine Granulated Sugar/Baker's Sugar 
Slightly finer grains then regular granulated sugar. You can make your own superfine sugar by processing granulated sugar in a food processor for a few pulses.



Powdered Sugar/Confectioner's Sugar
Ultra fine granulated sugar. The tiny grains of sugar are typically mixed with cornstarch to keep the sugar from clumping together. Often used to garnish baked goods especially fried dough. Used to make icing and glazes.




 
Brown Sugar
Comes in light and dark versions. Brown sugar is granulated sugar and molasses combined together. The amount of molasses in the sugar determines whether it is classified as light or dark. Brown sugar gives baked items a chewy texture and a rich flavor.



Honey  
Adds sweetness and flavor to baked goods. The color and flavor of honey depends on which flowers provided the nectar that the bees used to produced the honey. 
 




 

Molasses  
Is a thick dark syrup that is the byproduct of sugar making. It is what is left over after granulated sugar is made. It is very dark brown and syrupy. Adds flavor and color to baked goods but can be a bit bitter if used in large quantities. 


 
 
Agave 
Is a natural sweetener that is sweeter than regular sugar. If using agave you might want to use less than if you were using one of the other sweeteners.





 
Corn Syrup 
Is available in light or dark versions. Caramel coloring and molasses are added to dark corn syrup to give it a darker color and a more robust flavor. In home cooking, corn syrup is often used in making candies and brittles but it is sometimes used in baked goods and frostings. Corn syrup is more often used in commercial baking.

There are sweetening choices but for the purpose of this post and converting recipes to high altitude I will focus on granulated sugar.

Chicago, IL (USA)
When converting a recipe from a high altitude recipe to a low altitude kitchen (Chicago) reverse the instructions below by decreasing sugar quantity.

When converting a recipe from a low altitude kitchen (Chicago) to a high altitude kitchen try the following:
 
Santa Cruz  (Bolivia)
For each 1 cup of sugar, decrease 1 teaspoon up to 1 tablespoon
 
La Paz (Bolivia)

For each 1 cup of sugar, decrease 1 to 3 tablespoons
Thank you for visiting my blog.

Chef Noly
To order saltenas please visit Noly's World Cuisine at http://www.nolys.vpweb.com
To read more about Bolivia please visit our friend Bella at
http://www.boliviabella.com



Wednesday, January 30, 2013

Baking With Altitude - Eggs


Welcome to Week 5 of How to Fix Common Baking Disasters.  

Week 1 How to Fix Common Baking Disasters
Week 2 Baking With Altitude - Flour
Week 3 Baking With Altitude - Leavening Agents 
Week 4 Baking With Altitude - Fats

Chicago, IL (USA) 625 feet above sea level 
Santa Cruz (Bolivia) 1365 feet above sea level  
La Paz (Bolivia) 13,000 feet above sea level    
Brown Eggs

For the purpose of this post all eggs mentioned refer to chicken eggs. Eggs come in a variety of sizes from small to extra large. If a recipe does not specify the egg size I default to the large size. Brown eggs and white eggs are interchangeable.

 

Eggs are composed of two main parts, the yolk and the white. The egg yolk is all fat (refer to the week 4 post for more information about baking with fats) and the white is all protein. Inside the yolk is also an emulsifier which helps stabilize mixtures and keep them from separating. The protein in egg whites add strength but too much egg white can dry out a batter.

White Eggs
Eggs create support and structure by helping the batter to set. Eggs also add moisture which helps keep your baked items from drying out to quickly during the longer cooking times of  high altitude baking. In high altitude baking changes in egg quantity are more critical in helping cakes and quick breads maintain structure but not as critical for cookies, bars/brownies or pies.

In addition to containing fat and protein, the moisture contribution of an egg needs to be taken into consideration when contemplating the overall liquid needs of baked goods. Liquids will be discussed in detail in a future post. The ratio of yolk to white may differ slightly but the total egg will usually total 4 Tablespoons.

1 large egg equals approximately 4 Tablespoons.
1 large egg yolk equals approximately 1 Tablespoon.
1 large egg white equal approximately 3 Tablespoons.

  
Recipes calling for stiffly beaten egg whites, such Angel Food cake, might expand too much and too quickly initially then collapse. You can help remedy this by beating eggs only to the soft peak state.
 

Chicago, IL (USA)
When converting a recipe from a high altitude recipe to a low altitude kitchen (Chicago) reverse the instructions below by decreasing egg size or quantity.

When converting a recipe from a low altitude kitchen (Chicago) to a high altitude kitchen try the following:
 
Santa Cruz  (Bolivia)
- Increase by 1 egg white or increase to an egg one size larger (example, switch from large to extra large)
- Beat eggs to soft peak stage rather than stiffly beaten stage
 
La Paz (Bolivia)

- Increase 1 whole egg plus one white
- Beat eggs to soft peak stage rather than stiffly beaten stage


Thank you for visiting my blog.

Chef Noly
To order saltenas please visit Noly's World Cuisine at http://www.nolys.vpweb.com
To read more about Bolivia please visit our friend Bella at
http://www.boliviabella.com



Related Posts Plugin for WordPress, Blogger...