|By Adelie (Adelie) on Sunday, October 24, 2004 - 09:32 pm: Edit|
I have a recipe for granola muffins that calls for two cups of "baking mix" - Bisquick. I tried it and it came out tasting salty and chemical. But the texture was excellent and I'm sure the recipe would be wonderful if I used scratch ingredients instead of Bisquick.
Can someone convert those two cups into their component parts? What exactly is in two cups of Bisquick?
|By Chefspike (Chefspike) on Monday, October 25, 2004 - 01:36 am: Edit|
all the dried ingredients are in there. i think it would be imposible to break it down, unless you found a lab to do it, then it still may be imposible to duplicate all of the ingredients
this is easy, find a recipe for scatch pancakes and make it up. then break down THAT recipe down to a 2 cup amount. if there is a difference then you need to find out where, you need to alter your recipe.
I don't understand the chemical taste, its not from the pan is it?
and salt only comes from two places, butter or the cook putting to much in. not saying the latter is what you did.
there are other "mixes" you could try, trader joes has one, and ralphs sells two "mixes" that might fit your needs better.
good luck. lets us know if this helps.
|By Adelie (Adelie) on Monday, October 25, 2004 - 02:06 am: Edit|
I haven't tried TJ's, but I thought Bisquick was simply a premixed combination of flour, powder or soda, and salt - I was wondering what the proportions are. Or am I wrong about the components?
The chemical taste probably came from the preservatives and suchlike. It was somewhat metalic.
|By Chefspike (Chefspike) on Monday, October 25, 2004 - 10:47 am: Edit|
I don't have a box in front of me, so I can't say whats in it.
but if you go the way i explained, I think you won't have the problem.
also, I don't understand where the metalic taste came from.
the only things I can think of are...
3. mixing bowl and spoon
other than that, I'm stumped.
|By Pastrycrew (Pastrycrew) on Friday, October 29, 2004 - 12:21 am: Edit|
Adelie - fyi.
|By Scott123 (Scott123) on Monday, November 01, 2004 - 07:11 pm: Edit|
And Adelie, you might want to check those recipes against the ingredients for bisquick:
ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), LACTOSE, SALT, BUTTERMILK
The nutritional info might help for reverse engineering the quantity of shortening:
|By Adelie (Adelie) on Tuesday, November 02, 2004 - 08:37 pm: Edit|
Not sure how to reverse engineer, but maybe I'll just play around with it and see what comes out. Thanks for the reference.
|By Doucefrance (Doucefrance) on Wednesday, November 03, 2004 - 11:53 am: Edit|
Here is the recipe for bisquick (insider's recipe). I hope it helps.
8 cups flour
1 1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Mix all ingredients and store in airtight container in cool place. Makes 10 cups.
|By Adelie (Adelie) on Wednesday, November 03, 2004 - 12:28 pm: Edit|
Wow - that's EXACTLY what I needed - thanks so much!