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Author Topic: The "This Might Be A Stupid Question, But...." Thread  (Read 2364027 times)

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Vall

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9045 on: February 13, 2014, 04:11:19 AM »
Weird question of the day.

I have been trying hard to make decent biscuits. Most recipes stress that everything has to be ice cold, to put all the ingredients you are not working with at that moment in the fridge, to put the butter and flour mixture back in the fridge after cutting the butter in, etc. But biscuits are a Southern US tradition and fridges are rather recent. So how were the buttery bits of goodness made in a Georgia summer before refrigeration? Based on the recipes I've read, it would have been impossible since the ingredients would be pantry cool, not fridge cold.
I don't know if this is an answer but it might be a possibility.

My dad grew up in a home without running water and he was about 7 when his mom first got an ice box (not an electric refrigerator).  Before that, he says that the way they kept things like butter cool in summer was to lower it down into the well.  Also, he used to hide and cool his occasional bottles of Coke by putting them in the running stream near the house.

Margo

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9046 on: February 13, 2014, 06:43:15 AM »
Having heavy stoneware bowls to mix in, and rinsing your hands in cold water before any hand mixing also help, and for pastry making, a marble pastry slab.


Dindrane

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9047 on: February 13, 2014, 07:45:08 AM »
Incidentally, if you're having a hard time making more traditional style biscuits (that are rolled and cut out), drop biscuits are a lot easier. You make the dough thinner so that it's more the consistency of a thick batter, and then you just pour it in little dollops onto the pan. It's not necessary to manipulate the dough so much, so it can be easier to keep things light and fluffy. And because the tops aren't smooth, you get delicious crispy bits to go with the soft inside.


Luci

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9048 on: February 13, 2014, 10:20:08 AM »
How were soups made before blenders? I've made pea and pumpkin soups and they required blending.

Not all soups require blending.  Most soups from before electricity was common were not blended.
But surely they had pea soups before they had blenders, or were they just not smooth?

Squishing things through a sieve works quite well. :)

That is what my grandmother did. It was a real pain.

http://www.etsy.com/listing/168629323/antique-metal-canning-sieve-with-wood?ref=sr_gallery_9&ga_search_query=colander+strainer&ga_page=3&ga_search_type=all&ga_view_type=gallery

Thipu1

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9049 on: February 13, 2014, 10:26:35 AM »
We make pea soup without a blender and have never had a problem.  The pea and onion mixture is properly smooth but we like a bit of texture in the carrots, celery and potatoes. 

blue2000

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9050 on: February 13, 2014, 10:45:37 AM »
How were soups made before blenders? I've made pea and pumpkin soups and they required blending.

Not all soups require blending.  Most soups from before electricity was common were not blended.
But surely they had pea soups before they had blenders, or were they just not smooth?

Squishing things through a sieve works quite well. :)

That is what my grandmother did. It was a real pain.

http://www.etsy.com/listing/168629323/antique-metal-canning-sieve-with-wood?ref=sr_gallery_9&ga_search_query=colander+strainer&ga_page=3&ga_search_type=all&ga_view_type=gallery


That was the kind I used as a kid, helping to make applesauce or tomato sauce. I didn't mind it. I didn't have to wash it though.

(And we didn't pay $60 for it either!!!!  ??? )
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Outdoor Girl

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9051 on: February 13, 2014, 10:47:41 AM »
Wow!  I could sell mine for $60?

I use it all the time for applesauce and tomato sauce.  It means I don't have to worry about the skins or the seeds or the odd piece of core.  I just sieve them through the cone.  It is a pain in the butt to clean, though.
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ladyknight1

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9052 on: February 13, 2014, 11:01:45 AM »
For the person trying to make American style biscuits, I like King Arthur Flour's cream biscuit recipe.


 http://www.kingarthurflour.com/recipes/bakewell-cream-biscuits-recipe
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Elfmama

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9053 on: February 13, 2014, 12:08:31 PM »
How were soups made before blenders? I've made pea and pumpkin soups and they required blending.

Not all soups require blending.  Most soups from before electricity was common were not blended.
But surely they had pea soups before they had blenders, or were they just not smooth?

Squishing things through a sieve works quite well. :)
Even medieval recipes frequently have directions to "drawgh threw a straynour."  Can't say that I recall one for soup, though, as it's mostly eggys that one draghs threu a straner, I'm assuming to strain out the sometimes inevitable results of using fertilized eggs.
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Common sense is not a gift, but a curse.  Because then
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Harriet Jones

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9054 on: February 13, 2014, 03:48:44 PM »
How were soups made before blenders? I've made pea and pumpkin soups and they required blending.

Not all soups require blending.  Most soups from before electricity was common were not blended.
But surely they had pea soups before they had blenders, or were they just not smooth?

Squishing things through a sieve works quite well. :)
Even medieval recipes frequently have directions to "drawgh threw a straynour."  Can't say that I recall one for soup, though, as it's mostly eggys that one draghs threu a straner, I'm assuming to strain out the sometimes inevitable results of using fertilized eggs.

I've seen a recommendation for using a strainer for raw eggs, it makes sure there are none of those pieces that are difficult to incorporate

Frog24

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9055 on: February 13, 2014, 03:50:48 PM »
Okay, this might not exactly be a stupid question, but it's kind of minor and it didn't seem to deserve its own thread

Does anyone know if there's anything about rhubarb that can mess with jelly and cause it to go bad more quickly?  Mostly I'm asking because she promised to let me know if and when she works out the problem so I can get my rhubarb jelly fix, so I'm wondering if I should keep hoping or if it might be a lost cause.  :)

Okay, so this might go in the "goes against conventional wisdom" thread, but if we have a jar of homemade jam, and it gets moldy, my mom takes off the mold, re-boils the jam, puts it in a clean jar and puts it back into the fridge.  We've never gotten sick from it, either.  I don't know if that would work for jelly, or if it would need additional pectin to re-set as jelly.

Twik

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9056 on: February 13, 2014, 04:10:08 PM »
Even medieval recipes frequently have directions to "drawgh threw a straynour."  Can't say that I recall one for soup, though, as it's mostly eggys that one draghs threu a straner, I'm assuming to strain out the sometimes inevitable results of using fertilized eggs.

I love me some straned eggys.
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Elfmama

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9057 on: February 13, 2014, 06:17:15 PM »
Even medieval recipes frequently have directions to "drawgh threw a straynour."  Can't say that I recall one for soup, though, as it's mostly eggys that one draghs threu a straner, I'm assuming to strain out the sometimes inevitable results of using fertilized eggs.

I love me some straned eggys.
I have heard of (but not yet located) a Middle English recipe that manages to spell 'chicken' 8 different ways.  Just in case you can't tell what 'chikon' means, I'll also spell it 'chikin' and a few more ways.   ;D
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Common sense is not a gift, but a curse.  Because then
you have to deal with all the people who don't have it.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

artk2002

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9058 on: February 13, 2014, 09:23:47 PM »
How were soups made before blenders? I've made pea and pumpkin soups and they required blending.

Hand mill. Or a spoon and a strainer.
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marcel

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #9059 on: February 13, 2014, 09:26:09 PM »
How were soups made before blenders? I've made pea and pumpkin soups and they required blending.

Not all soups require blending.  Most soups from before electricity was common were not blended.
But surely they had pea soups before they had blenders, or were they just not smooth?
To answer the question, soups do not require blending, they will simplu have a different structure.

Follow up on the pea soup. try Making it without blending. Off course i do not know exactly what goes into pea soup where you are, but generally pea soup is better without blending.
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