If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
|
Thread Tools | Display Modes |
|
#1
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
Hi everyone (hi me),
I'm going to poke the group with a low-carb topic to see if there is still life somewhere in here So, I think many of you make the "flax meal foccacia bread". I never recall why I never make more that what I do, and each time, I recall the reaseon when eating it: I'm not so found of the ammonia smell. You know, the smell that you get when too much egg encounters too much baking powder. Yerk.... So, is there a trick to avoid this? I wan't believe that all the people who love this recipie do not feel the dead fish fragrance (I'm exagerating, but it gets a good deal of concentration not to focus on it). THx for your advice, Huey |
#2
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
On 2011-04-05 05:30:52 -0500, Hueyduck said:
Hi everyone (hi me), I'm going to poke the group with a low-carb topic to see if there is still life somewhere in here So, I think many of you make the "flax meal foccacia bread". I never recall why I never make more that what I do, and each time, I recall the reaseon when eating it: I'm not so found of the ammonia smell. You know, the smell that you get when too much egg encounters too much baking powder. Yerk.... So, is there a trick to avoid this? I wan't believe that all the people who love this recipie do not feel the dead fish fragrance (I'm exagerating, but it gets a good deal of concentration not to focus on it). THx for your advice, I've never noticed that particular aroma, but perhaps that is because I modified the recipe almost from the start. I did not like the texture the first time I made it, so I substituted some wheat protein isolate for some of the flax meal. This added protein allowed me to cut back on the eggs. Here's the recipe with my changes. [] = My changes. The WPI makes for a more glutinous, breadlike texture, and adds a "wheaty" flavor, without increasing the carb count.Â*The added proteinÂ*also decreased the number of eggs required. Curiously, I diod not have to adjust the liquids. Â* Ingredients: • 2 cups flax seed mealÂ* [1 3/4 c. flax seed meal + 1/4 c Wheat Protein Isolate] • 1 Tablespoon baking powder • 1 teaspoon salt • 1-2 Tablespoons sugar equivalent from artificial sweetener [Use liquid Splenda] • 5 beaten eggs [4 beaten eggs] • 1/2 cup water • 1/3 cup oil Preparation: Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat. 1) Mix dry ingredients well -- a whisk works well. 2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter. 3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.) ["Knead" with whisk to increase gluten formation] 4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). 5) Bake for about 20 [25-30] minutes , until it springs back when you touch the top and/or is visibly browning even more than flax already is. [Consider increasing temp to 375 F to improve browning] 6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula. Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories. HTH! -- Bill O'Meally "Wise Fool" -- Gandalf, _The Two Towers_ (The Wise will remove 'se' to reach me. The Foolish will not!) |
#3
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
Bill O'Meally a écrit :
On 2011-04-05 05:30:52 -0500, Hueyduck said: I've never noticed that particular aroma, but perhaps that is because I modified the recipe almost from the start. - I don't think this is related. I get the same flavour whenever I have too much egg along with too much baking powder. But here, they are quite essential, so I don't know wich one to cut. - I did not like the texture the first time I made it, so I substituted some wheat protein isolate for some of the flax meal. This added protein allowed me to cut back on the eggs. Here's the recipe with my changes. - Isn't wheat protein simply... gluten? ) In that case, I have some, and I might try your recipie. [] = My changes. The WPI makes for a more glutinous, breadlike texture, and adds a "wheaty" flavor, without increasing the carb count. The added protein also decreased the number of eggs required. Curiously, I diod not have to adjust the liquids. Strange point, the liquids one. I will try your recipie and tell you if it helped or not. Ingredients: (...) • 1-2 Tablespoons sugar equivalent from artificial sweetener [Use liquid Splenda] did you find that this ingredient was really usefull? I remember the first time I tried this recipie, I did'nt like the sweetness that much. • 1/3 cup oil out of curiosity, wich one do you use? I tried refined canola (not the raw organic stuff, wich couldnot be cooked, but the refined canola oil, wich supports 180°C/350°F without a problem. I think I'll try olive oil and, in another batch, "cleared" butter (I don't know the proper english term: I want to talk about the butter from wich the protein and water has been removed) Thanks for your answer. Huey |
#4
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
Hueyduck wrote:
Bill O'Meally a écrit : • 1/3 cup oil out of curiosity, wich one do you use? I tried refined canola (not the raw organic stuff, wich couldnot be cooked, but the refined canola oil, wich supports 180°C/350°F without a problem. That's what I thought of in your original post. On foodie groups there is occasional discussion of tasting differences that appear to be genetic. The majority of the popular find canola oil very close to flavorless. There is a sizable minority who find canola oil to have a flavor or aftertaste that they describe as "fishy" or "rancide". Every so often one of them uses the word ammonia. My best guess is you are in the group that has the gene that makes canola oil taste fishy/rancid/ammonia. If you recently started using canola and this is the first time you've used so much of it think back to any slightly off flavors you've gotten from using it. There's little down side to not using canola oil any more. It's cheap but so is peanut oil, corn oil and "vegitable oil" which is usually soy oil. I think I'll try olive oil and, in another batch, "cleared" butter (I don't know the proper english term: I want to talk about the butter from wich the protein and water has been removed) Agreed. Using other oils, especially ones known for good but subtle flavors, is a good plan for you at this point. The terms are "clarified" butter or ghee. I suggest switching to another oil in this recipe then in a couple of months making something else with lots of canola and see if that also has the fishy/rancid/ammonia flavor. If it does celebrate the fact that canola oil is cheap by feeding it to the soil out in your garden or just trash it. Temperature seems to matter a lot for the people who report that flavor from canola. Cold uses have far less of it. Cooked uses intensify it all the way up to the smoke point when they report it as very nasty. There are several common foods where genetics determine if you can taste them. I find avocados flavorless green crayons. I don't mind them I just don't get the point why folks bother eating something flavorless. My wife loves them. The answer to my puzzlement is those folks don't find them flavorless. I think asparagus is delicious and the smell is extremely obvious in my urine within an hour of eating them. I know folks who think asparagus is nearly flavorless and they can't smell it later. I find paprika not hot. I remember one time years ago I had a friend over at dinner when I made a stew that I colored with paprika because I liked the tiny little flavor in addition to the nice color. It was like I was trying to blow his head off when my friend tasted the first bite. He told me folks wtih at least one quarter Hungarian blood find paprika hot. My wife and I are in the no flavor school for canola oil. My mother-in-law was in the rancid school for canola. She complained about it so we stopped using it. Once she died we switched back to using it again. |
#5
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
On Tue, 5 Apr 2011 14:52:16 +0000 (UTC), Doug Freyburger
wrote: There are several common foods where genetics determine if you can taste them. I find avocados flavorless green crayons. I don't mind them I just don't get the point why folks bother eating something flavorless. My wife loves them. The answer to my puzzlement is those folks don't find them flavorless. I think asparagus is delicious and the smell is extremely obvious in my urine within an hour of eating them. I know folks who think asparagus is nearly flavorless and they can't smell it later. I have the "asparagus gene"too. To me it has a rich flavor and when I eat asparagus it makes my urine smell very strong. People used to tell me I was crazy when I'd mention it, and it was only a few years ago that I found out it was genetic and that only a certain % of the population has it. --- Peter |
#6
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
Marengo wrote:
I have the "asparagus gene"too. To me it has a rich flavor and when I eat asparagus it makes my urine smell very strong. People used to tell me I was crazy when I'd mention it, and it was only a few years ago that I found out it was genetic and that only a certain % of the population has it. Yeah. At the men's room of some public place like a cinema it's obvious from a distance who has had asparagus and who has not. Not a good time to mention that I can smell it! |
#7
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
Doug Freyburger a écrit :
Hueyduck wrote: Bill O'Meally a écrit : • 1/3 cup oil out of curiosity, wich one do you use? I tried refined canola (not the raw organic stuff, wich couldnot be cooked, but the refined canola oil, wich supports 180°C/350°F without a problem. That's what I thought of in your original post. On foodie groups there is occasional discussion of tasting differences that appear to be genetic. The majority of the popular find canola oil very close to flavorless. There is a sizable minority who find canola oil to have a flavor or aftertaste that they describe as "fishy" or "rancide". Every so often one of them uses the word ammonia. My best guess is you are in the group that has the gene that makes canola oil taste fishy/rancid/ammonia. - It could be but it is not what I'm bothered with The smell was the same with sunflower oil when I first made the recipie quite a long time ago). And btw: the fishy I can really identify this "egg+baking powder" reaction smell. Btw, fish scented canola oil should not be eaten (for either who can smell it or not). I understand that some may be more sensible to this scent, but there is no eatable oil with a rancid smell. ANd to make rancid oil, you only have to put canola oil into permanent lightning. I involuntarily tested it for you and it works: rancid oil in a few month. Since I keep the bottles in a cabinet, the rancid smell never hits before I finish the bottle. And I don't think I'm in the fishy-smelling group for canola, because I often use it to cook without any problem. I also made my "fried green string beans" with canola oil, and it is quite good. I just have to watch the temperature so that it doesn't go further than 180°C/350°F. I also can have raw canola oil (the one that smells the most, wich is quite thick and golden colored) with no problem I use it in gratted carrots, along with olive oil, salt and raw onion rings, all mixed mell= very good alternative to gratted the classical "carrots+vinaigrette". - If you recently started using canola and this is the first time you've used so much of it think back to any slightly off flavors you've gotten from using it. There's little down side to not using canola oil any more. It's cheap but so is peanut oil, corn oil and "vegitable oil" which is usually soy oil. - Omega 3 content is not negligible, even in the refined sort. It was the reason I used it. Otherwise, I would have gone "olive". - I think I'll try olive oil and, in another batch, "cleared" butter (I don't know the proper english term: I want to talk about the butter from wich the protein and water has been removed) Agreed. Using other oils, especially ones known for good but subtle flavors, is a good plan for you at this point. The terms are "clarified" butter or ghee. "Ghee"! I Knew that, thanks. I just discovered how easy it is to make, and it is very nice to be able to cook butter without the fear of having the unpleasant "burnt butter" smell as soon as the preparation gets too hot. - There are several common foods where genetics determine if you can taste them. I find avocados flavorless green crayons. I don't mind them I just don't get the point why folks bother eating something flavorless. - The taste is not very strong, but I love it. Without the taste, I would not eat them. - I remember one time years ago I had a friend over at dinner when I made a stew that I colored with paprika because I liked the tiny little flavor in addition to the nice color. It was like I was trying to blow his head off when my friend tasted the first bite. He told me folks wtih at least one quarter Hungarian blood find paprika hot. - Really, I'm discovering this genetic stuff. I'm like you on this one: paprika is not hot at all, to me. - My wife and I are in the no flavor school for canola oil. My mother-in-law was in the rancid school for canola. She complained about it so we stopped using it. Once she died we switched back to using it again. - There's one thing with canola oil I can say: a canola oil that has smoked smells like the devil trying to make donuts for the first time. It happened to me once and the smell is... not very strong, but so baaaad. It smels like cancer. That's what I say when I smell burned teflon, for instance. Thx for your remarks, Doug. Huey |
#8
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
There's a lot of positive talk about coconut oil, it has a nice tolerance
for high temperatures. In cold weather it is a solid, in the summer it will be a liquid if left out of the fridge. I find it much less obvious in things than the taste of olive oil. I have been using it in cooking. On the asparagus, I think it tastes great but have never observed the urine smell from it. Paprika, there are different kinds of paprika, hot and not hot. I don't doubt the remarks about differences in tasting it but there also is a difference in typesl. |
#9
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
FOB (removethis) wrote:
There's a lot of positive talk about coconut oil, it has a nice tolerance for high temperatures. In cold weather it is a solid, in the summer it will be a liquid if left out of the fridge. I find it much less obvious in things than the taste of olive oil. I have been using it in cooking. Expensive in the specialty aisle. Cheap in the Hispanic aisle. There's likely to be some difference other than a factor of 3 in price. Paprika, there are different kinds of paprika, hot and not hot. I don't doubt the remarks about differences in tasting it but there also is a difference in typesl. To me the difference between the hot and the mild is trivial. To someone who can detect that type of heat the different between the hot and the mild is not trivial. |
#10
|
|||
|
|||
Ammonia smell in flax meal foccacia bread
Hueyduck wrote:
Bill O'Meally a écrit : I did not like the texture the first time I made it, so I substituted some wheat protein isolate for some of the flax meal. This added protein allowed me to cut back on the eggs. Here's the recipe with my changes. - Isn't wheat protein simply... gluten? ) In that case, I have some, and I might try your recipie. Products with wheat protein vary from "protein isolate" that's as close to 100% as inexpensive refinement methods can get it, down to "high protein flour" that is milled to increase the parts of the seed that have the protein. When milling wheat one option is to separate it into a high protein part and a low protein part. The low protein part is "cake flour" or "pastry flour" that bakes up more fluffy so it gets used in deserts. The high protein part still has a low percentage of protein compared to isolate. It's used in baking to make bread because of its higher relative gluten content. Anyways, since the flax is there to add fiber and we're talking a protein substitute for the flour, a wide range of products are likely to work to produce an okay bread. |
|
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
New to Flax meal and Textured soy: your favorite recipes? | Hueyduck | Low Carbohydrate Diets | 7 | July 23rd, 2008 05:49 PM |
Flax meal pancakes etc. | Roger Zoul | Low Carbohydrate Diets | 7 | October 6th, 2004 02:44 AM |
Low-Cost Flax O Meal Cinnamon? | Sobe203 | Low Carbohydrate Diets | 7 | May 9th, 2004 11:52 AM |
Flaxseed Meal, Whole Ground Same As Milled Flax? | FOB | Low Carbohydrate Diets | 8 | April 16th, 2004 09:21 PM |
Flax seed vs. flax meal | Lisette | Low Carbohydrate Diets | 9 | March 27th, 2004 03:13 AM |