Re: Re: Quick Breads

[Guest guest]

Will try it before I go buying something else then, thank you

-- Re: Quick Breads

I haven't followed any of the recipes in the book, since I do gluten free, but I make batter breads daily. I have a long finger shaped spatula that works a charm on getting the batter out, but any spatula should do. I don't worry if there is a smidgen left in the container, I just rinse it out.

>

> Has anyone made some of the quick bread recipes in the Vitamix that are in

> the recipe book, and if so, how difficult was it to remove the batter and

> place into the baking pan?

>

>

------------------------------------

[Guest guest]

Thank you will do it that way, I learned to cook when I was 9yrs old, my Mom worked so, I was elected.lol

-- Re: Quick Breads

, you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure. BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made! Peggy

[Guest guest]

Sounds wonderful

-- Re: Quick Breads

The old rule about muffins is mix the wet ingredients together, separately mix the dry ingredients together, then combine, mixing as little as possible.

You can make this with any dried fruit, it's moist and flavorful. Recipe is for loaf pan but you can bake as muffins as well. I've never tried to modify it for sweeteners but that is easily done. If you are using bran that has sugar in then cut the amount of sugar in the recipe some. Actually I suspect you could leave out the sugar and it would still be good but have never done that.

* Exported from MasterCook *

Apricot and Banana Bread

Recipe By : Page

Serving Size : 12 Preparation Time :0:55

Categories : Bread

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon soda

1 cup whole bran

1/2 cup pecans or walnuts

2 eggs

1/3 cup oil

2/3 cup sugar

1/4 cup buttermilk

3 bananas, ripe

1 cup dried apricot halves -- or cranberries

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan. Sift together flour, baking powder, salt and soda into a medium bowl; add whole bran. Put nuts in blender container; cover and chop; add to flour mixture. Put eggs, shortening, sugar and buttermilk in blender; mix. Add bananas while blender is running; blend until completely liquefied. Stop blender and add apricots and/or dried cranberries; blend until coarsely chopped. Add to dry ingredients; stir well and pour into prepared pan. Bake 45 minutes or until done.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 7g Fat (30.3% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

------------------------------------

[Guest guest]

Just out of curiosity, wouldn't it be easier to "mix[ing] as little as possible" by hand?

Re: Quick Breads

The old rule about muffins is mix the wet ingredients together, separately mix the dry ingredients together, then combine, mixing as little as possible.

You can make this with any dried fruit, it's moist and flavorful. Recipe is for loaf pan but you can bake as muffins as well. I've never tried to modify it for sweeteners but that is easily done. If you are using bran that has sugar in then cut the amount of sugar in the recipe some. Actually I suspect you could leave out the sugar and it would still be good but have never done that.

* Exported from MasterCook *

Apricot and Banana Bread

Recipe By : Page

Serving Size : 12 Preparation Time :0:55

Categories : Bread

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon soda

1 cup whole bran

1/2 cup pecans or walnuts

2 eggs

1/3 cup oil

2/3 cup sugar

1/4 cup buttermilk

3 bananas, ripe

1 cup dried apricot halves -- or cranberries

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan. Sift together flour, baking powder, salt and soda into a medium bowl; add whole bran. Put nuts in blender container; cover and chop; add to flour mixture. Put eggs, shortening, sugar and buttermilk in blender; mix. Add bananas while blender is running; blend until completely liquefied. Stop blender and add apricots and/or dried cranberries; blend until coarsely chopped. Add to dry ingredients; stir well and pour into prepared pan. Bake 45 minutes or until done.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 7g Fat (30.3% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

[Guest guest]

Peggy, I should've read your reply before composing my own. )

Re: Quick Breads

, you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.

If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure.

BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!

I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made!

..

[Guest guest]

I am also "old fashioned" that muffins only need light mixing, but I LOVE that using the VM lets me mix my batter, pour it directly into the muffin pan, and quickly clean only one vessel. I mix my wet ingredients first, then add my dry ingredients on low speed just enough to blend. I love the consistency I get doing it this way. Much less to clean up, too!From: <kareningotham@...>Subject: Re: Re: Quick Breads Date: Sunday, January 23, 2011, 8:47 AM

Peggy, I should've read your reply before composing my own. )

Re: Quick Breads

, you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.

If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure.

BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!

I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made!

..

[Guest guest]



I agree. I do it exactly like said and it takes very little time or processing for the dry ingredients to mix into the wet and I do it at the lowest variable speed that will get the job done and as soon as I see that all of the dry is mixed... voila - easy quick batter!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

Re: Quick Breads

, you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure. BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made!

..

[Guest guest]

Me, I'm gonna try both ways to see which I like best.lol If the machine is unplugged and ya have nurses plastic gloves and you're very careful, you can get it all outta the machine.lol

-- Re: Re: Quick Breads

I agree. I do it exactly like said and it takes very little time or processing for the dry ingredients to mix into the wet and I do it at the lowest variable speed that will get the job done and as soon as I see that all of the dry is mixed... voila - easy quick batter!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

Re: Quick Breads

, you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure. BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made!

..

[Guest guest]

I'm lucky that I have 3 boys who are like locusts and LOVE to help me get the remaining batter out of my container :-)

But when they aren't around, I just whiz it all up with soapy water to clean it.

There is a line in my demo where I say, "I'm to lazy to clean a beater and a bowl so if I can make brownies in a machine that cleans itself, that's the way I do it every time..."

:-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

Re: Quick Breads> > > > > > Â > > > > > > , you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.> > > > If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure. > > > > BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!> > > > I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made! > > > > > > > > > > .>

[Guest guest]

Or you could use this...http://www.worldwidefred.com/batterfinger.htmThis is what I use...I found my in TJMaxx for about 3 dollars. My daughter takes great delight in "giving me the finger"...

From: <kareningotham@...>Subject: Re: Re: Quick Breads Date: Sunday, January 23, 2011, 8:47 AM

Peggy, I should've read your reply before composing my own. )

Re: Quick Breads

, you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure. BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always

dumping whatever fell onto the lid into the mix, too. Works like a charm for me!I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made!

..

[Guest guest]

Lol

-- Re: Quick Breads

, you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure. BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made!

..

[Guest guest]

That's a cute line

-- Re: Re: Quick Breads

I'm lucky that I have 3 boys who are like locusts and LOVE to help me get the remaining batter out of my container :-)

But when they aren't around, I just whiz it all up with soapy water to clean it.

There is a line in my demo where I say, "I'm to lazy to clean a beater and a bowl so if I can make brownies in a machine that cleans itself, that's the way I do it every time..."

:-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

Re: Quick Breads> > > > > > Â > > > > > > , you have a good idea there, but I would never mix quick breads in the VM. Like muffins, quick breads should be mixed only until all dry ingredients are moistened. A few lumps are OK.> > > > If you really want to use the VM for the wet ingredients, I would sift the dry stuff into a mixing bowl (I have two of the OXO ones with spout and rubber bottoms) and pour the wet over. Mix with a balloon whisk. It takes just a few minutes and gives a great result. I've been doing it this way for many years and have never had a failure. > > > > BTW, I always sift dry ingredients except when making yeast bread. My sifter hasn't been washed in years (many!) - I keep it handy in the cupboard resting on a plastic coffee can lid to contain any stray flour. When I'm ready to do the dry ingredients, I measure them directly into the sifter (always placed on the lid) and then sift them into the mixing bowl - always dumping whatever fell onto the lid into the mix, too. Works like a charm for me!> > > > I love my VM, but I do think it's overkill for some things. Old-fashioned, I guess. Learned to bake at my Grandmother's house in the late 40s, using coffee cups and regular teaspoons to measure and mixing by hand. Best stuff I ever made! > > > > > > > > > > .>

[Guest guest]

My girls used to clean out my containers when they were home as well, then the grandkids, but all have moved to other states, and I like to get every last bit I can into that baking dish, el cheapo here.lol

-- Re: Quick Breads

I am usually of the less cleaning of containers is better school myself and locusts is such a good description! I have 2 sons and when they lived home there were always a houseful of boys around! On this recipe I usually double so it would not fit into my vitamix, barely fits into my largest bowl. And it is very thick.

Page

>

> I'm lucky that I have 3 boys who are like locusts and LOVE to help me get the remaining batter out of my container :-)

>

> But when they aren't around, I just whiz it all up with soapy water to clean it.

>

> There is a line in my demo where I say, "I'm to lazy to clean a beater and a bowl so if I can make brownies in a machine that cleans itself, that's the way I do it every time..."

>

------------------------------------

[Guest guest]

When I read the recipe , we are supposed to mix the dry ingredients separately in another bowl before putting the wet ingredients into the vitamix anyway so, you still have to clean an extra bowl either way. Anyway, not bad with a dishwasher.lol In my day the only dishwasher in the house was me, my grandkids couldn't believe it, rofling.

-- Re: Quick Breads

, that's another reason I prefer doing quick breads/muffins by hand. I like to use a rubber scraper to get ALL the batter into the baking pan, and particularly when the batter is very thick as many quick breads are. Two dishes and a balloon whisk to clean. Put one dish inside the other and the whisk inside that. Fill with soapy water and swish once or twice with a brush/dish mop/cloth and you're done. Must admit, though, that when my husband is around, I don't scrape quite ALL the batter out of the bowl. When my boys were little, they always got the "batter beaters". I have the cutest picture of them, each with a beater in hand, demolishing the batter bowl of Red Velvet Cake. Love it!Peggy

[Guest guest]

I could never get a double batch to mix without tripping the heat sensor, so in a case like yours, I would have to wash that darn bowl Aaaarrrrrgh!

I am so lazy that I scramble my eggs (at variable 1) in the VM before frying them, so I can assure you that I would use your 2-step method and mix my wet ingredients in the VM before adding to the bowl (that I would have to wash aaargh again :-) to be stirred into the dry ingredients.

Care to share that recipe???

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

Re: Quick Breads

I am usually of the less cleaning of containers is better school myself and locusts is such a good description! I have 2 sons and when they lived home there were always a houseful of boys around! On this recipe I usually double so it would not fit into my vitamix, barely fits into my largest bowl. And it is very thick. Page>> I'm lucky that I have 3 boys who are like locusts and LOVE to help me get the remaining batter out of my container :-)> > But when they aren't around, I just whiz it all up with soapy water to clean it.> > There is a line in my demo where I say, "I'm to lazy to clean a beater and a bowl so if I can make brownies in a machine that cleans itself, that's the way I do it every time...">

[Guest guest]

Don't know if you're referring to my quick bread recipe or not but, I used the one in the book for Zucchini Pineapple Bread. Loved not having to shred the zucchini.lol I did use agave instead of sugar.

-- Re: Re: Quick Breads

I could never get a double batch to mix without tripping the heat sensor, so in a case like yours, I would have to wash that darn bowl Aaaarrrrrgh!

I am so lazy that I scramble my eggs (at variable 1) in the VM before frying them, so I can assure you that I would use your 2-step method and mix my wet ingredients in the VM before adding to the bowl (that I would have to wash aaargh again :-) to be stirred into the dry ingredients.

Care to share that recipe???

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

Re: Quick Breads

I am usually of the less cleaning of containers is better school myself and locusts is such a good description! I have 2 sons and when they lived home there were always a houseful of boys around! On this recipe I usually double so it would not fit into my vitamix, barely fits into my largest bowl. And it is very thick. Page>> I'm lucky that I have 3 boys who are like locusts and LOVE to help me get the remaining batter out of my container :-)> > But when they aren't around, I just whiz it all up with soapy water to clean it.> > There is a line in my demo where I say, "I'm to lazy to clean a beater and a bowl so if I can make brownies in a machine that cleans itself, that's the way I do it every time...">

[Guest guest]

The temperature of the ingredients isn't what causes the tripping. It's a matter of how hard the motor has to work to slog through the ingredients; this is why there's a suggested ratio of frozens-to-liquids and why you should add liquids and soft ingredients to the container before those that are frozen or just hard.

Re: Quick Breads

You know for years no cookies were ever baked at my house, the locusts ate the dough before it could be baked........lol

I have to say the bananas often be frozen. That might be why I don't run into tripping the heat sensor.

* Exported from MasterCook *

Apricot and Banana Bread

Recipe By : Page

Serving Size : 12 Preparation Time :0:55

Categories : Bread

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon soda

1 cup whole bran

1/2 cup pecans or walnuts

2 eggs

1/3 cup oil

2/3 cup sugar

1/4 cup buttermilk

3 bananas, ripe

1 cup dried apricot halves -- or cranberries

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan. Sift together flour, baking powder, salt and soda into a medium bowl; add whole bran. Put nuts in blender container; cover and chop; add to flour mixture. Put eggs, shortening, sugar and buttermilk in blender; mix. Add bananas while blender is running; blend until completely liquefied. Stop blender and add apricots and/or dried cranberries; blend until coarsely chopped. Add to dry ingredients in the bowl; stir well and pour into prepared pan. Bake 45 minutes or until done.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 7g Fat (30.3% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

>

> I could never get a double batch to mix without tripping the heat sensor, so in a case like yours, I would have to wash that darn bowl Aaaarrrrrgh!

>

> I am so lazy that I scramble my eggs (at variable 1) in the VM before frying them, so I can assure you that I would use your 2-step method and mix my wet ingredients in the VM before adding to the bowl (that I would have to wash aaargh again :-) to be stirred into the dry ingredients.

>

> Care to share that recipe???

>

> Blessings,

[Guest guest]

That's to protect the integrity of the grains, not the motor--it doesn't care whether or not they're cold.

Re: Quick Breads

If that is true then why freeze grains before grinding them?

Page

>

> The temperature of the ingredients isn't what causes the tripping. It's a matter of how hard the motor has to work to slog through the ingredients; this is why there's a suggested ratio of frozens-to-liquids and why you should add liquids and soft ingredients to the container before those that are frozen or just hard.

[Guest guest]

I freeze grains to STORE them, which is much healthier for the grain, as it prevents it from becoming rancid, retains the oils, prevents vermin, and generally makes for a better grind. The grain temperature, or for that matter the temperature of ANYTHING that goes in the Vitamix is not the reason for the automatic shutoff. It is when the MOTOR overheats, not the ingredients, that cause it to trip before it becomes a problem. Doesn't matter if your ingredients are ice cold or scalding hot-the unit will trip if the motor is straining, such as when processing really dense items. From: Sunshine <lightlady27@...>Subject:

Re: Quick Breads Date: Monday, January 24, 2011, 7:05 PM

If that is true then why freeze grains before grinding them?

Page

>

> The temperature of the ingredients isn't what causes the tripping. It's a matter of how hard the motor has to work to slog through the ingredients; this is why there's a suggested ratio of frozens-to-liquids and why you should add liquids and soft ingredients to the container before those that are frozen or just hard.

>

[Guest guest]

I keep mine frozen for longer freshness.

-- Re: Quick Breads

If that is true then why freeze grains before grinding them?

Page

>

> The temperature of the ingredients isn't what causes the tripping. It's a matter of how hard the motor has to work to slog through the ingredients; this is why there's a suggested ratio of frozens-to-liquids and why you should add liquids and soft ingredients to the container before those that are frozen or just hard.

>

------------------------------------

[Guest guest]

's right--the container would have to include some sort of sensor that can be read by the motor, which it doesn't (nor does it need one). The heat that trips the overload protection is solely that produced by the efforts of the motor. It's just as likely to occur when the machine is blending too many nuts for too long as it is when blending a smoothie that has too little liquid and a predominance of frozen ingredients.

Re: Quick Breads

Date: Monday, January 24, 2011, 7:05 PM

If that is true then why freeze grains before grinding them?

Page

>

> The temperature of the ingredients isn't what causes the tripping. It's a matter of how hard the motor has to work to slog through the ingredients; this is why there's a suggested ratio of frozens-to-liquids and why you should add liquids and soft ingredients to the container before those that are frozen or just hard.

>

[Guest guest]

Maybe this quote from the Anson Mills site will help to illustrate: "The fact that it

was milled in freezing temperatures after full field ripening

and drying was puzzling until Glenn froze and milled his own

Gourdseed White. The resulting flavors were stunning. With this

experiment Glenn "rediscovered" cold milling. In so

doing, he found a way to offset the heat damage grains experience

during milling, as well as ideal storage for seed corn - the freezer."

Of course, they use stones but the observation about temperatures still holds.

Re: Quick Breads

Date: Monday, January 24, 2011, 7:05 PM

If that is true then why freeze grains before grinding them?

Page

>

> The temperature of the ingredients isn't what causes the tripping. It's a matter of how hard the motor has to work to slog through the ingredients; this is why there's a suggested ratio of frozens-to-liquids and why you should add liquids and soft ingredients to the container before those that are frozen or just hard.

>

[Guest guest]

I often freeze the whole, but it is more convenient to peel and freeze in chunks, which makes it much easier when you just need a bit of banana. Don't expect a whole frozen banana to peel the same way a fresh one will, but it's actually easier to peel frozen-just snap the stem and the frozen peel slips right off.From: Sunshine <lightlady27@...>Subject: Re: Quick Breads Date: Monday, January 24, 2011, 7:57 PM

Peel first then freeze in ziplock. Can make smoothies, banana "ice cream" too!

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> Strange question...freezing bananas...do you peel then freeze, or vice

> versa?

> Thanks for the help :-)

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[Guest guest]

I just toss the whole banana, peel and all in the freezer. I usually do that

when it's getting a bit over ripe. The skin will turn black but doesn't effect

the flavor. Then if I need, say 1/2, I peel the whole thing, use the half and

freeze the other half.

Terry

Sent from my iPad

On Jan 24, 2011, at 7:50 PM, " LS " <schaferslm@...> wrote:

> Strange question...freezing bananas...do you peel then freeze, or vice

> versa?

> Thanks for the help :-)

>

>

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[Guest guest]

There ya go! (And let's not forget that freezing destroys any critter eggs that might be present.)

Re: Quick Breads

I've been storing my grains in the freezer since the 60s for that reason.

> & gt;

> & gt; The temperature of the ingredients isn't what causes the tripping. It's a matter of how hard the motor has to work to slog through the ingredients; this is why there's a suggested ratio of frozens-to-liquids and why you should add liquids and soft ingredients to the container before those that are frozen or just hard.

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