====== ⚠️UNDER CONSTRUCTION!⚠️⚠ ======

This page is a note to myself what I still want to write about here. \\


====== Recipes ======

Recipes for baking (sugar free/less), cooking and basic knowledge. \\

- Quarktaschen \\
- Reisomlette \\

===== baking =====
- Life changing bread: Mehlfreies Brot [[https://www.innungsbaecker.de/life-changing-bread-ein-brot-das-ihr-leben-veraendern-koennte|innungsbaecker.de Rezept]] \\
- Sandkekse / Schachkekse \\
- Spritzgebäck \\
- Vanillekipferl \\
- Anis+Zimt Eiserkuchen: [[https://nimmersatt.blog/2022/01/09/der-ganz-besondere-knusper/|nimmersatt.blog Rezept]] \\
- Pizzaschnecken / Pizza snails \\
- Topfenstrudel \\
- <hidden Marmorkuchen>
   * 5 Eier (weniger ausprobieren?!)
   * 250g weiche Butter
   * 400g Mehl (1050 Dinkel)
   * ~90g Zucker -> alternativ Banane / Honig/Ahornsirup/Agavendicksaft versuchen
   * 1 Pkg Backpulver
   * 1 Prise Salz
   * 1 Schuss Rum
   * Milch: Nur so viel verwenden, dass der Teig schwer reißend von einem Löffel fällt. 
      * Für "Matschkuchen" ordentlich Buttermilch hinzugeben statt Milch (Backzeit anpassen). 
   * 20-30g Backkakao für dunklen Teil des Teigs
   * ~1 Apfel: Stücke im Teig in Form verteilen

   * Mit zerkleinerten Walnüssen und/oder gemahlenen Mandeln tunen.

~1h bei 180°C Ober/Unterhitze backen, mit Zahnstocher testen ob (noch) matschig
</hidden>
===== sugar free =====
- Waffeln mit Banane: freeze and reheat in toaster \\
- Vanillequark/mascapone mit Erdbeeren und Mandeln \\
- Früchtetiramisu / Kindertiramisu \\

===== Salads =====
<hidden melon-mint salad>
Ingredients: \\
  * 1/2 watermelon \\
  * ca. 300g feta cheese \\
  * 1 avocado \\
  * mint \\
  * pepper \\
  * olive oil (just a splash) \\
</hidden>
\\
===== salty =====
- Reibeplätzchen \\
- hearty pancakes \\
- Reiskuchen \\
====== Kitchen knowledge ======

Replacing wheat flour with spelt/dinkel wheat is always a good idea - when getting brown, it gets an awesome taste. Try mixing different grains (e.g. 630 and 1050 or whatever you have available). 
<hidden Question: What do the numbers on flour mean?>
> Flour numbers show ash (mineral) content, determined by burning the flour at about 550 °C until all organic matter (starch, protein, fat) is gone.
> The weight of the remaining ash (in percent) × 1000 ≈ the "flour type number" — or, put simply, about //X mg minerals per 100 g flour//.
> Lower numbers mean whiter flour, higher numbers mean less refined grain - less sifting out bran and germ during milling keep it richer in minerals (iron, calcium, magnesium, phosphorus, etc).
</hidden> \\

- organic food (bio) should be considered regular food. It is not an upgrade, it is the standard. Non-organic food is a degradation of what is natural. \\

- See [[life_hacks:bakingsoda|the difference of baking soda and baking powder]] \\

- Brown&crusty: 
<hidden Maillard reaction vs Acrylamide>
[[https://en.wikipedia.org/wiki/Maillard_reaction]] \\
[[https://en.wikipedia.org/wiki/Acrylamide]] \\
</hidden>

<hidden bases vs acids in foods>
The body cannot produce bases, only acids. It is up to you to eat non-acid food. \\
Search for "PRAL table" as pdf, e.g. like this one: [[https://inaturally.com.au/wp-content/uploads/2020/04/The-PRAL-Table.pdf|The-PRAL-Table.pdf]] \\
IIRC, there is a study stating that cancer patients are overacidified. \\
</hidden>

- 🥕 "revive" carrots: If you put slouchy carrots into water, they become luscious again :) Then you can cook them soft once more if you like to :D \\ 

- Quit eating (industry) sugar, it helps. Sweeten with fruits and/or organic applesauce. Get used to high percentage (90%+) chocolate (yes, you will learn to love it. I comes automatically when stop eating the regular sweets;). \\


====== Knowledge ======

Following is basic knowledge which IMO should be thought in school: \\


**#TODO: Still missing**,  \\


- baking soda for washing non-organic veggies/fruits \\
- bakingschool + ingredients ratios/Zutatenverhältnisse for basic dough / Grundteigrezepte \\
- [[https://www.backenmachtgluecklich.de/backschule/die-besten-10-tipps-backen-mit-kindern.html|backenmachtgluecklich.de page with tips for kids]], [[https://www.backenmachtgluecklich.de/backformgroessen-umrechner|baking dish size converter]] and [[https://www.backenmachtgluecklich.de/wissenswertes/masse-gewichte-und-umrechnungen|conversion of measurements]] \\
- Trockenhefe vs frische Hefe: 2 bags of dry yeast (2x7g=14g) => 42g of fresh yeast (1 dice); Yeast (living organism: single-celled fungus) metabolize sugars → fermentation produces CO₂ gas + ethanol + flavor compounds (organic acids, esters, and alcohols add aroma). Yeast produces enzymes that break down starches into simpler sugars → more food for yeast and better browning. Fermentation can improve digestibility. Optimal temp: ~35–40 °C (95–105 °F), activity slows above 40 °C, yeast dies quickly above 50 °C (122 °F) \\
- dark chocolate seizes (aka "burning point") heated over 55–60 °C (131–140 °F): fat separates from solids → grainy, clumpy texture. Pro-Tip: As glazing use chopped chocolate on warm cake instead of bain-marie melting. \\
- toothpick / Schaschlikspieß zum Anstechen von Kuchen \\
- rolling pins are the hammers of the kitchen (use with desk pad!): crack nuts and crumble ingredients (put in bag before) \\
- Vanilla pudding with oat milk instead of cow milk will not set firm: Starch in oat milk competes with pudding starch for water, preventing full gelatinization (try to increase amount of starch). Cow’s milk proteins (mostly casein) also form a network stabiliing the gel when heated with starch (try out adding protein pulver). \\
- Dickungsmittel: Johannisbrotkernmehl (JKKM / locust bean gum) reacts with starch (needs boiling of mixture); vs guar gum (Guarkernmehl) (absorbs water=no boiling) vs Agar vs Carrageenan vs Xanthan gum (microbial) \\
- Hysterese of temperature curves in ovens \\
- Vinegar & citric accid & Lemon: clean & cure and cultivate food + remove limescale \\
- the effect of sugar \\
- sugar (and salt) are a habit. Just reduce it continually a bit. (the body needs salt, just not too much) \\
- (un)saturated fatty acids + Omega3/6 + Fats and its max. temperatures \\
+ DHA stuff
+ you probably cannot satisfy hunger with nuts, as they contain no carbs (but lots of fat) \\
- Süßrahm- vs Sauerrahm- Butter vs Öle \\
- potato chips cause pimples (tortilla chips do not for me) \\
- protein / egg white \\
- how to cook the perfect egg: calculator webpage, [[https://baillielab.net/eggs/|e.g. here]] \\
- the different kinds of flour + raw dough stomachache \\ 
- [[https://bakeschool.com/baking-101/]] + [[https://bakeschool.com/category/baking-science/]] + [[https://bakeschool.com/focus-on-baking-soda/]] + [[https://bakeschool.com/leavening-agents-in-baking/]] + [[https://bakeschool.com/a-guide-to-baking-substitutions/]] + [[https://www.simplyrecipes.com/cookie-baking-faqs-the-expert-answers-to-all-your-cookie-problems-5211159|simplyrecipes baking FAQs]] \\
- to get rid of bitter taste: add __a little__ sugar (e.g. with bitter oil or too much garlic/ramson) \\
- rub garlic off hands with warm water only, no soap - the smell won't stick \\
- soap foam promotes cancer = rinse off \\
- spread garlic instead of pressing it and why\\
- how to cut onions \\
- why to avoid aluminium (in deodorants too!) + Non-Stick Aluminum Foil	plastic coating + matt/shiny side of alu foil \\
- which side of bakery paper is the correct one? \\ 
- diary products: schmand vs creme fresh vs quark vs joghurt \\
- warm water: yeast+flour \\
- different types of sugar/sweeteners \\
- you can half the amount of sugar of regular recipes easily - just compensate amount a bit with flour. Try it out! :)
- hautpilz zucker \\
- Glykämischer Index (GI) und Glykämische Last (GL) | best eat carbohydrates and fat separately | Resistente Stärke \\
- Why to avoid carbohydrates and sugar in the evening?! \\
- Seasonal foods calendar \\
- Fridge temperature zones \\
- Wrap lemons and salad into wet towels and then put them into the fridge. It will stay fresh way longer and will not get moldy \\
- nutritional pyramid / Ernährungspyramide \\
- refrigerator temperature zones | what can(not) be frozen? \\
- ethylene of fruits \\
- cleaning out glasses, pots and jars is easy: just dip&drag bread through the pan. For glasses/jars pour in warm milk or water (perfect for chocolate spread or marmalade/jam) and enjoy your flavored shake. \\
- to keep crumbles crunchy for a longer time, mix the flour with oat flakes and/or chopped nuts/almonds. \\
- Microwaves: are microwaves bad for your food? side note: water gets hotter than 100°C w/o boiling. why do eggs explode? melt your cheese. why to not melt chocolate. \\
- lebensmittel mindmap: the illusion of choice \\
- anti-mosquito oil \\
- be creative and reuse leftovers. //Fun fact:// Plattdeutsch: "Wenn du dien Teller leer ittst, dann gifft dat morgen goodes wedder." <- 'wedder' heißt 'wieder', nicht 'Wetter' = Übersetzungsfehler \\
- always wash rice thoroughly, it is polluted with arsenic. Try out cheap pudding rice instead of risotto \\
- what you eat has an influence on sun sensitivity of the skin. Before summer holidays: avoid citrus fruits; eat foods high in antioxidants (like berries, nuts, and green leafy vegetables); Ultimate Tip: Take calcium with beta-carotene (e.g. Avitale Calcium Sun 500 powder) to help protect the skin from UV damage (does not replace suncream! smokers should be aware of too much β-carotene, the combination promotes (even more) lung cancer) \\
- Smoking speeds up caffeine metabolism (via CYP1A2), but not vice versa. Caffeine and nicotine act synergistically in the brain. Does not mean you should smoke at all ;) \\
- Quittenkerne aka "Persische Kerne" als Hustenmittel \\
- Use a big knife for herbes and use it like a chopper with a curved blade \\
- [[https://www.crowdfarming.com/]] (no affiliate) \\
- wood vs plastic vs glass cutting boards + HACCP-Norm \\
- preparing chicken separately + UV light test \\
- cooking top types: gas vs electro (ceran vs induction) \\
<hidden gas stove>
Gas stoves burn methane (CH₄) with air (oxygen, O₂): \\

Ideal (complete) combustion: CH4+2O2→CO2+2H2O \\
But in real kitchens, combustion is never perfect — so you also get: \\

Nitrogen oxides (NO and NO₂) \\
Carbon monoxide (CO) \\
Formaldehyde (HCHO) \\
Unburned hydrocarbons, including methane leaks \\
Fine particulates (PM2.5) \\

⚠️ Indoor NO₂ levels from gas stoves can exceed EPA outdoor air limits during typical cooking. \\
</hidden> \\

- ZDF TV show "Besseresser" with Sebastian Lege is nice to watch: [[https://www.zdf.de/reportagen/lebensmitteltricks--lege-packt-aus--100|in Mediathek]] and [[https://www.youtube.com/ZDFbesseresser|Youtube]]. Please keep in mind that this is a TV show which might lack profundity - always check and think yourself. \\