commit: 7c662661cc9ac9d94bcb353be5ac5bcab9b336b5
parent 3fe93556dbb13af86e0179584e5ec7beb3b4264e
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 5 Feb 2020 11:48:03 -0500
flax seed eggs description
Diffstat:
4 files changed, 14 insertions(+), 14 deletions(-)
diff --git a/site/brownies.html b/site/brownies.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><p class='col2'>A classic brownie recipe.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter (make your <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>own butter</a>). It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>The role of eggs :</b> To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need on baking powder or baking soda and instead rely on the air held in place by the whipped eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), in this recipe I used the latter. To make it, I boiled flax seeds till reduce to a third of its volume. The seeds are strained and the left-over gel (mucilage) is whipped to a <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557'>soft, yet firm peak stage</a> — just like egg whites. Flax 'gel' can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. Read <a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>more</a>.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.</p><dl class='ingredients'><h3>flax seed eggs</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>50 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>450 ml</u></a></dt></dl><ul class='instructions'><li>Bring <i>50 g</i> <a href='flax_seeds.html'>flax seeds</a> in <i>450 ml</i> of water to a boil. Reduce heat to low, let the flax seeds simmer until the liquid has reduced to one third of its original volume. The resulting liquid will be goopy and thick.</li><li>Strain the mixture through a sieve (using a spatula), with a bowl underneath to catch the goop.</li><li>The flax egg whites will get thicker and goopier when chilled, keeps for 1 week in the fridge. Use the strained seeds to make <a href='crackers.html'>crackers</a>.</li><li><b>Substitution:</b> If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal. Mix <i>45 g (3 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.</li></ul><dl class='ingredients'><h3>brownies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png'/><b>flax seed eggs</b> <u>45 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>140 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>45 ml (3 tbsp)</i> of flax seed egg whites, <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.</li><li>Add a third of the egg mixture into the chocolate and stir to combine. Fold in the rest of the flax egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><p class='col2'>To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need on baking powder or baking soda and instead rely on the air held in place by the whipped eggs.<br /><br />These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), in this recipe I used the latter.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter (make your <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>own butter</a>). It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.</p><dl class='ingredients'><h3>flax seed eggs</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>50 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>700 ml</u></a></dt></dl><ul class='instructions'><li>Bring <i>50 g (5 tbsp)</i> <a href='flax_seeds.html'>flax seeds</a> in <i>700 ml (3 cups)</i> of water to a boil. Reduce heat to low, let the flax seeds simmer uncovered until the liquid has reduced to one third of its original volume. This can take <u>20-25 minutes</u>. The resulting liquid will be goopy and thick.</li><li>Strain the mixture through a strainer (using a spatula), with a bowl underneath to catch the goop.</li><li>Allow to cool to room temperature. Keeps for 1 week in the fridge. Use the strained seeds to make <a href='crackers.html'>crackers</a>.</li><li><b>Substitution:</b> If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal. Mix <i>45 g (3 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>135 ml (9 tbsp)</i> of warm <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>. If using colder water, let thicken for <u>10 minutes</u>.</li></ul><dl class='ingredients'><h3>brownies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png'/><b>flax seed eggs</b> <u>45 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>140 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>45 ml (3 tbsp)</i> of flax seed egg whites, <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy. Read more about <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557' target='_blank'>creating soft peaks</a> in baking.</li><li>Add a third of the egg mixture into the chocolate and stir to combine. Fold in the rest of the flax egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/flax_seed_eggs.html b/site/flax_seed_eggs.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — flax seed eggs</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seed eggs</h1><img class='right' src='../media/ingredients/flax_seed_eggs.png'/><p>Flax seed eggs replicate the function of eggs in certain vegan recipes.></p><h2>flax seeds</h2><p class='small'>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — flax seed eggs</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seed eggs</h1><img class='right' src='../media/ingredients/flax_seed_eggs.png'/><p>The outermost layer of flax seeds, called the epiderm, contains a mucilaginous material which makes up about 8% of the flax seed by weight. This gel-like material is drawn out of the seed in several ways and used as an egg replacement. Flax gel is a <b>hydrocolloid</b>, a substance that forms a gel when combined with water. Hydrocolloids usually work either to build structure, to emulsify and to soften 'mouthfeel'.<br /><br />Flax gel is made up of mainly <b>polysaccharides</b> (type of starch), which consist of a continuous strings of <b>monosaccharides</b>, or single sugars like glucose and fructose. Polysaccharides are important in foods because they are exceptional at holding onto water molecules. Their long sugar strings also bump and tangle into each other when poured which causes them to increase the viscosity of water-based fluids. Polysaccharides are also responsible for the thickness of molasses and why brown sugar retains more water to make for chewier cookies. Flax gel can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. NOTE: Flax eggs will never perform exactly like eggs, because they rely on proteins to do most of their work and flax seeds use polysaccharides.</br><br /><b>Flax seed meal egg :</b> Quicker to make, used for added moistness and denseness but imparts more flavor and isn't ideal as a structure builder in cakes, it's also not ideal when a uniform light color is desired as the flax seed particles will have golden flecks.<br><b>How-to : </b>45 ml (3 tbsp) water + 15 g (1 tbsp) golden flax meal = 1 egg. Add the water to a small bowl or cup. Add flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.<br /><br /><b>Flax gel egg replacer :</b> Performs like an actual egg due to its translucence, doesn't impart as much flax flavor, adds extra binding and emulsifying power (for cookies, bars and ice creams). This technique is more involved, and harder to measure because flax gel is very viscous and elastic.<br><b>How-to: </b> 45 ml (3 tbsp) flax gel = 1 egg. To make flax gel, you need 700 ml (3 cups) of water and 50 g (5 tbsp) of flax seeds. To make it, boil the flax seeds till reduced to a third of its volume. Strain seeds through a strainer, collect gel underneath. Allow mucilage to cool. Makes 1 cup of flax gel. [<a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>ref</a>]</p><h2>flax seeds</h2><p class='small'>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/ingredients.c b/src/ingredients.c
@@ -79,8 +79,8 @@ Ingredient button_mushrooms = create_child_ingredient(&mushroom, "button mushroo
Ingredient flax_seeds = create_ingredient("flax seeds", "Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />");
-Ingredient flax_seed_eggs = create_child_ingredient(&flax_seeds, "flax seed eggs", "Flax seed eggs replicate the function of eggs in certain vegan recipes.>");
-
+Ingredient flax_seed_eggs = create_child_ingredient(&flax_seeds, "flax seed eggs", "The outermost layer of flax seeds, called the epiderm, contains a mucilaginous material which makes up about 8% of the flax seed by weight. This gel-like material is drawn out of the seed in several ways and used as an egg replacement. Flax gel is a <b>hydrocolloid</b>, a substance that forms a gel when combined with water. Hydrocolloids usually work either to build structure, to emulsify and to soften 'mouthfeel'.<br /><br />Flax gel is made up of mainly <b>polysaccharides</b> (type of starch), which consist of a continuous strings of <b>monosaccharides</b>, or single sugars like glucose and fructose. Polysaccharides are important in foods because they are exceptional at holding onto water molecules. Their long sugar strings also bump and tangle into each other when poured which causes them to increase the viscosity of water-based fluids. Polysaccharides are also responsible for the thickness of molasses and why brown sugar retains more water to make for chewier cookies. Flax gel can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. NOTE: Flax eggs will never perform exactly like eggs, because they rely on proteins to do most of their work and flax seeds use polysaccharides.</br><br /><b>Flax seed meal egg :</b> Quicker to make, used for added moistness and denseness but imparts more flavor and isn't ideal as a structure builder in cakes, it's also not ideal when a uniform light color is desired as the flax seed particles will have golden flecks.<br><b>How-to : </b>45 ml (3 tbsp) water + 15 g (1 tbsp) golden flax meal = 1 egg. Add the water to a small bowl or cup. Add flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.<br /><br /><b>Flax gel egg replacer :</b> Performs like an actual egg due to its translucence, doesn't impart as much flax flavor, adds extra binding and emulsifying power (for cookies, bars and ice creams). This technique is more involved, and harder to measure because flax gel is very viscous and elastic.<br><b>How-to: </b> 45 ml (3 tbsp) flax gel = 1 egg. To make flax gel, you need 700 ml (3 cups) of water and 50 g (5 tbsp) of flax seeds. To make it, boil the flax seeds till reduced to a third of its volume. Strain seeds through a strainer, collect gel underneath. Allow mucilage to cool. Makes 1 cup of flax gel. [<a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>ref</a>]");
+
Ingredient sunflower_seeds = create_ingredient("sunflower seeds", "Sunflower seeds are the fruit of the sunflower. There are 3 types: <b>linoleic</b> (the most common), high oleic and sunflower oil seeds. The type used in the recipes on this website are of the linoleic variety. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />");
Ingredient pumpkin = create_ingredient("pumpkin", "Pumpkins, or <b>Cucurbita pepo</b>, are a cultivar of winter squashes, typically round with ribbed skin, most often deep yellow to orange and dark green in color. Pumpkins can be pureed and canned, roasted, grilled or used decoratively. Pumpkins are a source of <a href='nutrition.html#vitamin-a'>vitamin a</a>.<br /><br />Pumpkins are also cultivated for their <a href='pumpkin_seeds.html'seeds</a> and oils.<br /><br />");
diff --git a/src/recipes.c b/src/recipes.c
@@ -150,19 +150,19 @@ add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading_mix);
// brownies
Recipe brownies = create_recipe("brownies", basic, "24 servings", 20150324, 40);
-set_description(&brownies, "A classic brownie recipe.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter (make your <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>own butter</a>). It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>The role of eggs :</b> To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need on baking powder or baking soda and instead rely on the air held in place by the whipped eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), in this recipe I used the latter. To make it, I boiled flax seeds till reduce to a third of its volume. The seeds are strained and the left-over gel (mucilage) is whipped to a <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557'>soft, yet firm peak stage</a> — just like egg whites. Flax 'gel' can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. Read <a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>more</a>.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.");
+set_description(&brownies, "To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need on baking powder or baking soda and instead rely on the air held in place by the whipped eggs.<br /><br />These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), in this recipe I used the latter.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter (make your <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>own butter</a>). It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.");
RecipePart brownies_flax_seed_eggs = create_part("flax seed eggs");
-add_instruction(&brownies_flax_seed_eggs, "Bring <i>50 g</i> <a href='flax_seeds.html'>flax seeds</a> in <i>450 ml</i> of water to a boil. Reduce heat to low, let the flax seeds simmer until the liquid has reduced to one third of its original volume. The resulting liquid will be goopy and thick.");
-add_instruction(&brownies_flax_seed_eggs, "Strain the mixture through a sieve (using a spatula), with a bowl underneath to catch the goop.");
-add_instruction(&brownies_flax_seed_eggs, "The flax egg whites will get thicker and goopier when chilled, keeps for 1 week in the fridge. Use the strained seeds to make <a href='crackers.html'>crackers</a>.");
-add_instruction(&brownies_flax_seed_eggs, "<b>Substitution:</b> If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal. Mix <i>45 g (3 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.");
+add_instruction(&brownies_flax_seed_eggs, "Bring <i>50 g (5 tbsp)</i> <a href='flax_seeds.html'>flax seeds</a> in <i>700 ml (3 cups)</i> of water to a boil. Reduce heat to low, let the flax seeds simmer uncovered until the liquid has reduced to one third of its original volume. This can take <u>20-25 minutes</u>. The resulting liquid will be goopy and thick.");
+add_instruction(&brownies_flax_seed_eggs, "Strain the mixture through a strainer (using a spatula), with a bowl underneath to catch the goop.");
+add_instruction(&brownies_flax_seed_eggs, "Allow to cool to room temperature. Keeps for 1 week in the fridge. Use the strained seeds to make <a href='crackers.html'>crackers</a>.");
+add_instruction(&brownies_flax_seed_eggs, "<b>Substitution:</b> If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal. Mix <i>45 g (3 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>135 ml (9 tbsp)</i> of warm <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>. If using colder water, let thicken for <u>10 minutes</u>.");
add_serving(&brownies_flax_seed_eggs, &flax_seeds, "50 g");
-add_serving(&brownies_flax_seed_eggs, &water, "450 ml");
+add_serving(&brownies_flax_seed_eggs, &water, "700 ml");
add_part(&brownies, &brownies_flax_seed_eggs);
RecipePart brownies_brownies = create_part("brownies");
add_instruction(&brownies_brownies, "Preheat oven to <u>180 °C (350 °F)</u>.");
-add_instruction(&brownies_brownies, "Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.");
-add_instruction(&brownies_brownies, "Whip <i>45 ml (3 tbsp)</i> of flax seed egg whites, <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.");
+add_instruction(&brownies_brownies, "Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.");
+add_instruction(&brownies_brownies, "Whip <i>45 ml (3 tbsp)</i> of flax seed egg whites, <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy. Read more about <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557' target='_blank'>creating soft peaks</a> in baking.");
add_instruction(&brownies_brownies, "Add a third of the egg mixture into the chocolate and stir to combine. Fold in the rest of the flax egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.");
add_instruction(&brownies_brownies, "Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.");
add_serving(&brownies_brownies, &vegan_butter, "113 g");
