tag:blogger.com,1999:blog-1243828843094606331.post4199046012190305689..comments2024-02-16T01:09:05.805-08:00Comments on The Primitive Homemaker: Simple Sandwich Rounds (AIP)Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1243828843094606331.post-90578753996491212332022-11-30T08:14:50.349-08:002022-11-30T08:14:50.349-08:00Mquaephragfrig_sa Carol Collins Free download
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I've actually had one other commenter ...Hi dd,<br /><br />I've actually had one other commenter say the same thing, and this is the advice I gave them:<br /><br />I personally have only every had this issue once, and it's when I used a cheaper parchment paper. I typically use Reynols of If You Care.. parchment paper and get no sticking whatsoever. The time it stuck I used a wax paper from the dollar shop, and I had the same experience as you. Mine usually puff up too, but flatten out once removed from the oven. If you over-cook them, it'll puff up in the oven and harden like that- so many cook them for a shorter period of time. I hope this helps, and that you'll try the recipe again. :D<br /><br />TylerTyler Evelynhttps://www.blogger.com/profile/05105525331741822519noreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-54750098024753444672014-07-10T08:39:51.392-07:002014-07-10T08:39:51.392-07:00I tried these and had a few problems �� are you su...I tried these and had a few problems �� are you supposed to oil the parchment paper? I couldn't get them off! I had to like rip off the bottom skin of the round, and then the inside of the upper edge (they puffed like a pita) was not cooked all the way...what did I do wrong?ddhttps://www.blogger.com/profile/07370407212919355921noreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-46233017641546208202014-07-02T19:14:53.402-07:002014-07-02T19:14:53.402-07:00Soo.. how'd they turn out? :D A good blender o...Soo.. how'd they turn out? :D A good blender or food processor definitely helps. Ripe plantains could probably be mushed up by hand, but you should get a thick paste out of the yellow plantains. Ripe plantain will work fine for this recipe, you'll just a get a sweeter, doughier end-product. I'd love to help you trouble shoot.. hope they turned out well! Tyler Evelynhttps://www.blogger.com/profile/05105525331741822519noreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-72528532835231798842014-07-02T19:12:30.382-07:002014-07-02T19:12:30.382-07:00Hi Elizabeth!
Oh no! That stinks. What color wer...Hi Elizabeth! <br /><br />Oh no! That stinks. What color were the plantains that you used? It takes a bit of kneading to get the tapioca completely incorporated; maybe there was an issue there? The dough will be pretty thick, but it shouldn't be powdery dry. I really wanna help you figure this out! :D I thought this was a "fail-proof" recipe, but another commenter had the same problem. Have you tried the recipe again? Plantains can vary in size, and that change the amount of tapioca needed by +/- a few tablespoons. If you try again, just slowly add the tapioca in. If you notice it starts getting "too" dry, let me know how much you had left over. There may be an issue with temperature, or over cooking as well. Hope this helped. Tyler Evelynhttps://www.blogger.com/profile/05105525331741822519noreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-52397490193603697932014-07-02T18:28:39.513-07:002014-07-02T18:28:39.513-07:00I found the mixture really dry too, and since i on...I found the mixture really dry too, and since i only have a blender at the moment I couldn't get the plantains pureed, just chopped. So I added 2 eggs to the puree and a pinch of baking soda. They are in the oven right now, we'll see how they turn out!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-74462878968231331752014-07-02T07:31:49.746-07:002014-07-02T07:31:49.746-07:00I gave the 'bread' a try - but found that ...I gave the 'bread' a try - but found that the mixture was really dry. I w your reference to 'dollops' and wondered if you had rather moister 'dollops'!! I am new to plantain use - so not quite sure if the plantains were too 'ripe' or old etc!!!<br />The end result was somewhat dry substance after they were cooked! Not sure what I did wrong - but the ideas is fantastic - now I have perfect the execution!!! Any tips!? You are really adept with the use of plantains! Brilliant!!!<br />Elizabeth Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-70646409890445702762014-06-29T13:17:41.557-07:002014-06-29T13:17:41.557-07:00I like to take 1 plantain and 2 eggs mix them in a...I like to take 1 plantain and 2 eggs mix them in a magic bullet for a great pancake substitute. I use the leftover plantain pancakes to make sandwiches with. Use the batter like you would regular pancake batter. I prefer the plantain to be green but if you like a sweeter pancake use the plantain when it is yellow. Anonymoushttps://www.blogger.com/profile/00126358687250604409noreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-43332675122091549502014-06-29T10:17:21.421-07:002014-06-29T10:17:21.421-07:00Hi ther Vian,
From my experience, tapioca and arr...Hi ther Vian,<br /><br />From my experience, tapioca and arrowroot seem to be pretty interchangeable. I would think you could just sub one for the other in just about any recipe. With that being said, I haven't tried it, so I can't say for sure how it'll turn out. If you do try it though, let me know so I can note that in the recipe! I hope it works out. :)Tyler Evelynhttps://www.blogger.com/profile/05105525331741822519noreply@blogger.comtag:blogger.com,1999:blog-1243828843094606331.post-12845644369726445912014-06-29T10:04:04.753-07:002014-06-29T10:04:04.753-07:00These look great, but tapioca is gluten cross-reac...These look great, but tapioca is gluten cross-reactive for me. Would arrowroot starch work instead of the tapioca flour?Vianhttps://www.blogger.com/profile/00864523817454061621noreply@blogger.com