First, wash and dry your custodies. Then take two pieces of your pre-baked, pre-sliced staff of life from the staff of life container. Lay pieces side by side on a clean home base. Take your jar of peanut butter, open the jar and with a table knife spread a broad sum, approximately 2 table spoons, of peanut butter on each piece of staff of life that is lying on the home base. Then open your jar of strawberry jam and utilizing a little spoon, spoon a generous dollop, approximately 1 table spoon, of jam on top of the pieces of staff of life antecedently spread with peanut butter. Spread out the jam on top of the peanut butter. Then place one piece of peanut butter and jam covered bread peanut butter and jam side down on top of the other prepared piece of staff of life. Press lightly so that both pieces adhere to each other. Take a clean knife and slit the sandwich diagonally. Give one half of the sandwich to Professor Haack and you may devour the other half of the sandwich. Clean up you muss when finished. Enjoy!
Now for a small background information on our sandwich that we made:
First you prepare to works the wheat seed by choosing the perfect country for the wheat to turn. If the field has been antecedently used for farming intents, smooth the dirt with a profligate or hoe. Dig long trenches utilizing a shovel or lease a commercial wheat bore attached to a tractor to plough the field and excavation long narrow furrows.
Use a moderate measure of a natural manure such as waste from a turkey farm to fertilise the dirt and guarantee proper growing of the wheat chaffs. After buying your wheat seed from the local Farm Cooperative, such as Jamestown Agri. Service, so throw wheat seeds in the furrows utilizing a semi-circular motion of your carpus or attach a grain drill to a tractor to works the seeds. For a dry country, scatter a little measure of seeds. A to a great extent cultivated wheat uses up the H2O in the land more rapidly.
Water the field two to three times during a dry summer season. Winter wheat harvests require H2O merely when the seeds are planted. Wheat grows best in a dry clime ; nevertheless, look into the dirt wet of the winter harvest at the start of spring and H2O if the wheat stems look parched and remarkably dry. See watering the cultivated land by utilizing commercial sprayers on wheels.
Use a visible radiation, authorities approved, insecticide/pesticide spray to the harvested field if you spot any infestation on the harvest. Discuss appropriate merchandises with an agricultural expert and read the maker ‘s instructions carefully before administrating any spray.
Monitor the wheat field on a regular basis. Use a scythe to cut the wheat meats once the wheat stems turn xanthous and the meats are to the full dried up. Or utilize a “ combine ” machine to cut off the harvest in a orderly speedy mode. The meats are so hauled to a factory where it is produced into a merchandise known as flour.
Flour is a pulverization which is made by crunching cereal grains, other seeds or roots ( like Cassava ) . It is the chief ingredient of staff of life. Milling of flour is accomplished by crunching grain between rocks or steel wheels. Today, “ stone-ground ” normally means that the grain has been ground in a factory in which a go arounding rock wheel turns over a stationary rock wheel, vertically or horizontally with the grain in between. Many little contraption Millss are available, both hand-cranked and electric. The factory stones often rub against each other ensuing in little rock atoms come offing away and acquiring into flour, but they are removed before the flour is sold. Flour is stored in big fabric pokes.
Flour contains a high proportion of starches, which are a subset of complex saccharides besides known as polyoses. The sorts of flour used in cooking include general-purpose flour, self-rising flour, and coat flour including faded flour. The higher the protein content the harder and stronger the flour and will bring forth crusty or chewy staff of lifes. The lower the protein the softer the flour for better bars, cookies, and pie crusts.
Many flours packaged specifically for commercial bakeshops are still bromated. Retail bleached flours marketed to the place baker are now largely either treated via peroxidation or Cl gas. Current information from Pillsbury is that their faded flours are treated both with benzoyl peroxide and Cl gas. Gold Medal states that their faded flour is either treated with benzoyl peroxide OR it ‘s treated with Cl gas, but there is no manner to state which procedure has been used when you buy the flour at the food market shop.
Complain flour does non hold a leavening agent is called field or general-purpose flour. It is appropriate for most staff of life and pizza bases. Some cookies are besides prepared utilizing this type of flour. Bread flour is high in gluten protein, with 12.5-14 % protein compared to 10-12 % protein in general-purpose flour. The increased protein binds to the flour to ensnare C dioxide released by the yeast agitation procedure, ensuing in a stronger rise.
To do staff of life you combine 1/4 cup H2O with 1/4 cup sugar, and splash until dissolved in a cup or little bowl. Add in 1 bundle of dry barm. This will “ proof ” the barm. Proofing ensures that the barm is alive. The barm should get down to bubble and turn in the sugar H2O.
Mix together 1 cup milk, 1/2 stick butter and 1 cup sugar in a saucepan. Heat over low heat until the butter is melted.
Topographic point 2 cups of wheat flour into a big bowl. Add the yeast mixture, and splash with a wooden spoon until the barm is distributed throughout the flour.
Add in the milk mixture, and splash until smooth. Get down adding flour, 1 cup at a clip, and stir until a dough ball signifiers in the bowl.
Spread a bed of flour on your work surface. Turn the dough ball onto the floured surface. Add flour to the top of dough ball.
Knead the dough by forcing the dough ball with the thenars of your custodies off from you. Turn the ball and repetition. Add flour as necessary to maintain the ball from lodging to your custodies or the work surface.
Continue to work the dough until the surface of the dough ball is smooth to the touch and no longer sticky.
Topographic point 1/8 cup oil in the underside of a big bowl. Put the dough ball in the bowl, and cover its full surface with oil.
Cover the bowl slackly with fictile wrap, and set the bowl in a warm country of your kitchen. Let the dough to lift until it doubles in size. This will take between 30 proceedingss and 1 hr depending on temperature, humidness and other conditions conditions.
Press the thenar of your manus into the centre of the risen dough to deflate the ball.
Divide and determine the dough into two loaves on your floured work surface.
Grease two loaf pans with oil. Put the loaves in the pans, and let them to lift until they double in size a 2nd clip.
Bake the loaves in a preheated 350-degree oven for 45 to 50 proceedingss or until aureate brown. Let to chill and so piece as needed.
The peanut is a warm-weather perennial veggie that requires 120 to 130 frost-free yearss to make crop. Sow peanuts in the garden 3 to 4 hebdomads after the mean last hoar day of the month in spring, when the dirt has warmed to at least 65A°F. To acquire a head start on the season start peanuts indoor 5 to 8 hebdomads before transfering seedlings out-of-doorss.
The peanut is a stamp perennial normally grown as an one-year, a member of the legume household. The peanut works grows from 6 to 30 inches tall, depending on the type ; some are unsloped and vertical in wont, and others are more spreading. Plants form two sets of opposite foliages on each root and xanthous, sweet-pea-like, self-pollinating flowers. The flowers occur on elongated, pea-like stems merely above the dirt and after pollenation they dip and push into the land 1 to 3 inches to develop belowground seed ends called nogs or peduncles ; these are the seed pods we call peanuts.
The Spanish type of peanut has little, roundish seeds covered with a red-brown tegument, turning on a low shrub. Spanish types are ready for harvest 120 yearss from seting. The Spanish type peanut has high oil content and is used to for oil, peanut butter, and bites. Spanish type peanuts are normally grown in Oklahoma, Texas, and South Africa.
Plant peanuts in full Sun. Peanuts grow best in loose, well-drained dirt rich in organic affair. A sandy-loamy dirt is best. Double-dig clay dirt and add gypsum and aged compost. The dirt must be free so that the nog can perforate and turn. Peanuts prefer a dirt pH of 5.8 to 6.2.
Peanuts require at least 120 frost-free yearss to make crop. Sow peanuts in the garden 3 to 4 hebdomads after the mean last hoar day of the month in spring, when the dirt has warmed to at least 65A°F. To acquire a head start on the season start peanuts indoor 5 to 8 hebdomads before transfering seedlings out-of-doorss. Peanuts require about all of the turning yearss to hold an air temperature greater than 85A°F.
Sow peanuts in the whole shell or in the papery tegument environing the seed. Sow seed 1A? to 3 inches deep ; set seed 6 to 8 inches apart ; thin successful workss or set grafts 18 inches apart. Plant peanuts in dual rows to salvage infinite, reeling the seeds 18 inches apart. Single rows can be spaced 12 to 24 inches apart. When the workss are 12 inches tall, hill earth up around the base of the works so that faded flowers can put nail down down into the hill. For a head start on the season, get down peanuts indoors in single biodegradable peat or paper pots which can be set whole into the garden.
Peanutss prefer regular, even irrigating. Keep the dirt moist until the workss begin to bloom, so H2O less. Once workss are established, let the dirt to dry between irrigating. Empty cods, sometimes called “ blind ” cods, are the consequence of excessively much rain or humidness at flowering clip. Fix seting beds with elderly compost ; peanuts, like other leguminous plants, provide their ain N.
Mulch about peanuts to maintain the dirt surface from crusting and going hard ; this will let nogs to perforate the dirt. Keep the planting beds weed free and cultivate lightly to maintain the dirt loose. Mulching around peanuts will do reaping easier.
Peanutss will be ready for crop when the foliages turn xanthous and get down to shrivel, normally 120 to 150 yearss after seting. Lift cods with a garden fork, drawing up the whole works. Shake away loose dirt and hang the whole works to dry for approximately two hebdomads in a warm, dry topographic point. Seeds can be removed when the hulls are wholly dry.
Peanut butter makers receive the fresh peanuts and get down the procedure of turning them into peanut butter. The peanuts are foremost placed into a hot air roaster which raises them to a temperature of 240 grades Celsius. The oven rocks back and Forth to do certain the peanuts joint at an even gait, turning them from white to a light brown colour.
After roasting, the peanuts are cooled at room temperature, but at a fast paste. Suction fans are used to draw the warm air out of the room. The speedy chilling procedure keeps the peanuts from go oning to cook and assist to guarantee that the natural oils will stay in the peanut.
Once roasted and cooled the peanuts are placed in a blancher machine. The blancher machine removes the outer teguments by lightly rubbing the peanuts between two belts. The two meats of each nut are so split and the bosom in the center is removed. The bosom of the nut is non used in peanut butter because it is excessively acrimonious.
No waste is created in the procedure of blanching and blasting the peanut. The teguments are passed on to husbandmans who in bend include the extra in hog provender. The Black Marias are given or sold to makers of bird nutrient!
The roasted and split peanuts rapidly find themselves in a big chromium steel steel container. From at that place, the nuts are dropped into a bomber where they are ground into a paste at a sensible gait. Care is taken to non crunch the peanuts excessively rapidly as making so would bring forth heat and let the peanuts to get down cooking once more.
Extra ingredients are added to the land peanuts in order to make the peanut butter we all know and love. They include salt, sugar, and hydrogenated vegetable oil. The hydrogenated vegetable oil is considered a stabilizer as it keeps the natural peanut oil from dividing from the peanut butter and lifting to the top of the jar. No unreal ingredients or preservatives are of all time added to peanut butter. Curiously adequate, insignificant butter is one of few nutrients that will ne’er necessitate infrigidation.
Blending the peanut butter paste heats it to about 60 grades Celsius. Before jarring, the paste is cooled back down to 38 grades. Once the machines fill the jars with peanut butter paste they are moved to the capping machine. The caps themselves are pre-prepared with aluminium seals inside. The caps are placed on the jars, which are so heated. The warming procedure causes the aluminium to fall to the top of the jar, where it forms a tight seal. Another machine will so publish the production and termination day of the months on the jar. Unopened containers of peanut butter will remain fresh for up to a twelvemonth.
Peanut butter is known as a healthy nutrient. The tasty paste is packed with vitamins, protein, and minerals. While insignificant butter does incorporate fat, it is NOT a beginning of cholesterin. A big per centum of the fat found in peanut butter ( 80 % ) is unsaturated or good fat. The other 20 % of fat is trans-fat, or bad fat, and comes from the oil used as a stabilizer in the commixture procedure. It ‘s possible to avoid the trans-fat by buying natural peanut butter, processed without the hydrogenated vegetable oil. The peanut oil will divide and drift to the top of the jar, but blending the oil back into the peanut butter will rapidly work out that job.
The production of peanut butter enjoys a notably high criterion of quality. The jurisprudence states that peanuts must do up at least 90 % of the concluding peanut butter merchandise. The jurisprudence besides mandates that no unreal sweetenings, colourss or preservatives are to be included. While other “ insignificant butter spreads ” exist in today ‘s market, all pale in comparing to a jar of all natural peanut butter!
There are fundamentally three types of strawberry workss. June bearing strawberries are the most popular. They produce big strawberries and June bearing workss bear fruit all at one time between a two-and-three hebdomad clip period in the spring. Ever bearing workss do non bring forth fruit all season as the name suggests. They produce a harvest in the spring and another in the autumn. Day-neutral strawberries are the 3rd type of works. They produce good during the ice chest conditions. When the summer heat comes, the day-neutral workss halt blossoming and bearing fruit. If the conditions stays on the cool side, or the workss are protected from the heat, day-neutral strawberries can bear fruit from spring until autumn.
Early spring is the best clip to works strawberries. Cover the roots with dirt, go forthing the Crown of the works at the soils surface. During the first season, take all flowers from June bearing workss. This will do your strawberry crops larger and the workss will direct out more smugglers in subsequent seasons. Remove the flowers from of all time bearing and day-neutral workss for the first six hebdomads after seting. After six hebdomads, the fruit can be allowed to develop.
Prepare dirt with a basic fertiliser mix before seting strawberries. A 2nd application of fertiliser can be applied in the 2nd season after redevelopment ( taking stairss to guarantee high giving up workss for the undermentioned twelvemonth ) . Mulch workss with a bed of stray or pine acerate leafs to fix for the winter season. Remove mulch in early spring, but be certain to cover workss if a spring hoar is predicted. You can utilize old covers to protect your workss
Strawberries that are picked when three-fourths red will develop full colour and spirit in one to two yearss at 70A°F. Berries that are merely half-red will rarely hold the spirit, texture, or size of berries that are more mature when picked.
The best clip to pick the fruit is early in the forenoon when the berries are still cool. The fruit should be picked with the root attached. This is accomplished by hold oning the root between the pollex and index and squeezing it off. Pulling and snarling, but go forthing the cap on, is wholly right if the fruit is to be used instantly.
It is best to utilize or treat the berries shortly after picking, because fruit that is stored for several yearss will lose some of its fresh, bright colour. It will besides shrink and by and large deteriorate in quality. For best storage, maintain strawberries at a temperature below 40A°F and at a comparative humidness of 85 to 90 per centum.
Wash and hull strawberries ; mash in a big bowl, one bed at a clip. Combine strawberries and lemon juice in a big saucepan. Gradually stir in pectin, conveying mixture to a rolled furuncle. Add sugar, stirring to fade out. Return mixture to a full furuncle, stirring invariably for one minute. Remove from heat. Skim froth from mixture, if necessary. Ladle into sterilised jars. Wipe rims of jars before sealing. Procedure in hot H2O bath for 10 proceedingss. Remove and allow cool for 12 to 24 hours. This allows settling clip. Jam can be eaten when cooled and thickened, and will last up to one twelvemonth if stored in a cool topographic point.
Recipes courtesy of Kelsey ‘s Paula Deen Cookbook