Molasses...

Y

Yogz

New member
On 2011-03-11, Omelet wrote:


Always handy to for doctoring canned beans, making bbq sauces, etc.

I absolutely love blackstrap molasses and use it all the time. I even
eat it straight, putting it on pancakes, waffles, buttered toast.
Better than that crap being pushed as syrup. Jes bought a new bottle.
Blackstrap is not commonly found in mkts, but most health food stores
have some.

nb
 
On 11 Mar 2011 15:13:04 GMT, notbob wrote:


Home made baked beans is a good idea - although she won't use much
molasses unless she's cooking for an army.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2011-03-11, sf wrote:


I jes bought a large can of Van Camp's P&Bs. Love 'em. Even more, I
love doctoring 'em. My usual practice is to add:

sauteed onions
" garlic
butter
bacon grease
ketchup
BS molasses
brn sugar

Pan simmer till very thick.

I feel like I'm leaving something out, but forget what.

nb
 
On 11 Mar 2011 18:50:28 GMT, notbob wrote:

Do you drain them first? I ask because IMO they are swimming in sauce
as it is.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/11/2011 12:50 PM, notbob wrote:

nb,

try a pinch or two of dry mustard powder in the above.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Mar 11, 12:50?pm, notbob wrote:

I add ketchup, sweet pickle relish, onion, Worcestershire sauce,
yellow mustard, and brown sugar. I love the beans that have simmered
for a few hours with those ingredients. I use basically the same
sauce without the relish on top meatloaf before it bakes - it
caramelizes and is really, really good.

N.
 
On Fri, 11 Mar 2011 13:39:41 -0800 (PST), Nancy2
wrote:


Worcestershire would have been a good addition, but my BBB are in the
oven. Oh well.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 12 Mar 2011 13:50:37 GMT, notbob wrote:

I unthawed those white beans I had sitting in the freezer and cobbled
together some Boston Baked Beans to have with dinner last night. I
found one recipe that called for 1 1/2 cups of molasses (or was it
posted upthread?), so I used the half jar of Grandma's that I had on
hand. That amount was plenty for the amount of beans I had (2 or 3
quarts). I added a cap full of cider vinegar to it. Wow, the Boston
Baked Beans were really, really good - cider vinegar is a secret
ingredient!

I need to buy some rye flour first, but I plan to make some Boston
Brown Bread later today and I'll use that Epicurious recipe somebody
posted. I'm on a roll here. Om, start using your molasses! You're
the one who is over stocked and I'm the one who is using it up!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 13 Mar 2011 03:18:08 -0600, Omelet
wrote:


Hi Omelet, I wasn't sure if the above comment was made by you, as I
didn't recover the full thread, but if it is you, could you give me
the recipe you used for those beans you liked so much?

Thank you!
 
On Sun, 13 Mar 2011 03:18:08 -0600, Omelet
wrote:


Did she steam it? I ended up not making it yesterday because I'm
stuck on the steaming part. I have a real English pudding mold with
the lid that latches on, but I didn't want to make that shape and I
just don't believe that putting a piece of foil over the top will do
the trick. What else do you remember about your mom baking brown
bread?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 13 Mar 2011 12:59:15 -0400, Landon wrote:


That was me, Landon. I found a recipe that didn't call for brown
sugar, it was entirely molasses. During my search for a BBB recipe, I
also found a tip from America's Test Kitchen about adding a touch of
cider vinegar - so I did both. Start with a couple teaspoons of cider
vinegar (I did it to taste) and add more if you need it to cut the
sweetness but not make it sour. In fact, I did a lot of things in an
irregular way. I didn't add any bacon either. I've never eaten BB
beans and thought "oh that bacon flavor is wonderful" so I left it out
and they were just fine.

Here is the recipe that got me started, but I didn't follow it to the
"t".
I only had half a bottle of molasses and I was using precooked beans
that I had in my freezer, so the recipe proportions were improvised.
*Don't* forget to add dry mustard though. You need that! In fact, I
think you could use any recipe you've tried and liked but cut out the
brown sugar and increase the amount of molasses. I'd start with one
cup of molasses and 1/2 cup of bean water or stock.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 13 Mar 2011 11:12:17 -0700, sf wrote:


The foil worked for me. I use a bundt pan that has handles molded
into it. It fits perfectly over one of my 6qt pots. I plug the
center with a wad of foil & wrap foil to cover.

Jim
 
On Sun, 13 Mar 2011 11:32:42 -0700, sf wrote:



Thank you sf. It sounds wonderful. I'll try this recipe soon!

I've heard that dumping the soaking water once or twice during the
soak will help relieve the problems with flatulence that is associated
with the beans.

If I do that, and then after draining and rinsing them the next
morning, add all the ingredients to a slow cooker set on 10 hours, do
you think that would work well?
 
On Sun, 13 Mar 2011 19:07:22 -0400, Landon wrote:


That's how I do it. Dump the soaking water and refresh to boil. I
meant use the water you boil the beans in... but I forgot they start
off as uncooked beans and cook all day or overnight in the same
liquid. That's why you have to keep adding water, the beans are
soaking it all up. If you wanted to hurry along the process, you
could simmer them until almost done and then finish it off in the
oven.

I don't see why it wouldn't. That's basically what you'd be doing in
the oven. Every time I've cooked baked beans (except for the last),
the pot was covered. My "official" bean pot has a cover and it's own
little burner, so yes - a slow cooker will work just fine for you.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 13 Mar 2011 18:35:39 -0400, Jim Elbrecht
wrote:


Did you just form the foil around the pan or did you also tie it, Jim?
TIA


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Back
Top