Soup is good. When the weather is cold, soup = love. But, even I get bored with the usual starchy foods used to flesh out (bulk up) soup. I use
For a change, I thought I'd make dumplings. A deep, rich stock, veggies and chunks of chicken punctuated by floating biscuits. What could be more delicious? Well, it turns out, turds would have been yummier than the cornmeal biscuits I made the other day. <Sheese> they were awful.
(side note: Usually for childhood favorites, I'll go to my mom for a recipe. But, if I'd asked her how to make dumplings, I just know she'd send me to the Bisquick box. Mum, no offense but I don't do Bisquick.)
This is the original post I started with great enthusiasm as I checked out different recipes:
"I made a batch of mystery meat stock this afternoon. I used some lamb shoulder and trim, and a ton of vegetable trim from pickles I made this afternoon. So the stock contained: onion, celery, carrot, jalapeno, cilantro,
1/3 cup cornmeal
1 tspn baking powder
1/4 tspn salt
1 Tbsp unsalted butter
1/2 cup whole milk
The were ho rrible. Leaden and chewy, uncooked in the middle, and just plain nasty.
I'm going to try again. I have a melange of stocks simmering on the stove. I'll add some veggies and a little leftover chicken. I'm using tongue stock, some chicken stock, and a couple cups of turkey soup I found nestled in the back of the freezer.
Although I just made stock, I'm not throwing good sto ck after bad dumplings so what I'm making will be a weird, impossible-to-replicate soup.
Dumplings #2 (adapted from a recipe by 'Carol' on AllRecipes.com)
1 cup AP flour
2 tspns baking powder
1 tspn sugar
1/2 tspn salt
1 Tbsp butter
1/2 cup milk
Mix dry ingredients. Cut in butter until crumbly.* Add milk to make a soft dough. Drop by spoons full into into boiling soup. Cover and allow to cook for 15 minutes undisturbed.
The dumps are a little bland. I'll add chopped rosemary next time. I wonder what would happen if you tucked a chunk of cheddar cheese into the center of the dumpling before you drop it into the boil? Hmmmm.
Biscuits, muffins and quick breads rise through the use of chemical leaveners, those that release gases produced by chemical reactions. Baking soda and baking powder are most familiar.
When baking powder is added to liquid then heated, carbon dioxide is formed which adds bubbles (leavening) to the dough. Baking powder and baking soda have to be fresh, and though it can sit for a short period of time, doughs leavened chemically should be baked shortly after mixing. Holding a dough for a few minutes allows the reaction to begin and bubbles form in the dough while still cold and uncooked.
Baking Soda is sodium bicarbonate (which is also useful as a home-remedy Alka Seltzer. Put a teaspoon of baking soda in 6 ounces of water, stir and drink)
Baking Powder is sodium bicarbonate mixed with cornstarch and sodium aluminum sulfate. It's 'double acting' because it begins to react when it touches liquid and continues reacting when heat is applied.
(Now who's the food nerd, Manfriend Spike?) ((miss your face Primo))
Make dumpings. Feel good.
* baking note: this is called the 'biscuit method' -- fat added to dry ingredients before adding liquid.