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<channel>
	<title>A Side of Fryebaking &#187; A Side of Frye</title>
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	<link>http://www.desaco.net/asideoffrye</link>
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		<title>Creaming</title>
		<link>http://www.desaco.net/asideoffrye/cooking-encyclopedia/creaming/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=creaming</link>
		<comments>http://www.desaco.net/asideoffrye/cooking-encyclopedia/creaming/#comments</comments>
		<pubDate>Tue, 03 May 2011 20:59:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Encyclopedia]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[banana bread]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[creaming]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[quick breads]]></category>
		<category><![CDATA[sugar]]></category>

		<guid isPermaLink="false">http://www.desaco.net/asideoffrye/?p=64</guid>
		<description><![CDATA[<div><a class="addthis_button" href="http://addthis.com/bookmark.php?v=250" addthis:url='http://www.desaco.net/asideoffrye/cooking-encyclopedia/creaming/' addthis:title='Creaming'><img src="http://cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/></a></div>Baking cakes, quick breads, cookies, and other doughs often calls for a technique called creaming. This is a method where you beat sugar and fat together to incorporate tiny air bubbles into the batter for a light, airy finished product. Different forms of creaming will achieve different crumb structures. For quick breads (like Banana Bread, [...]<div class="addthis_toolbox addthis_default_style addthis_32x32_style" addthis:url='http://www.desaco.net/asideoffrye/cooking-encyclopedia/creaming/' addthis:title='Creaming' ><a class="addthis_button_preferred_1"></a><a class="addthis_button_preferred_2"></a><a class="addthis_button_preferred_3"></a><a class="addthis_button_preferred_4"></a><a class="addthis_button_compact"></a></div>]]></description>
				<content:encoded><![CDATA[<p>Baking cakes, quick breads, cookies, and other doughs often calls for a technique called <em>creaming</em>. This is a method where you beat sugar and fat together to incorporate tiny air bubbles into the batter for a light, airy finished product.</p>
<p>Different forms of creaming will achieve different crumb structures.</p>
<div id="attachment_65" class="wp-caption aligncenter" style="width: 310px"><a rel="lightbox[PostGallery]" href="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/05/frye-creaming-1-2.jpg"><img class="size-medium wp-image-65" title="frye-creaming-1 2" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/05/frye-creaming-1-2-300x199.jpg" alt="" width="300" height="199" /></a><p class="wp-caption-text">Turbinado sugar and eggs. A finer grained sugar is ideal</p></div>
<div id="attachment_66" class="wp-caption aligncenter" style="width: 310px"><a rel="lightbox[PostGallery]" href="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/05/frye-creaming-2-2.jpg"><img class="size-medium wp-image-66" title="frye-creaming-2 2" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/05/frye-creaming-2-2-300x199.jpg" alt="" width="300" height="199" /></a><p class="wp-caption-text">Air beginning to incorporate</p></div>
<p>For quick breads (like <a title="Gâteau à la Banane" href="http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/">Banana Bread</a>, zucchini bread, etc.), it is common to beat eggs and sugar together and then add oil. This achieves a batter that cooks into a moist heavy cake. Another method is to cream butter and sugar together and then incorporate the eggs. This is used in cake batters and achieves a lighter, spongy crumb.</p>
<div id="attachment_67" class="wp-caption aligncenter" style="width: 310px"><a rel="lightbox[PostGallery]" href="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/05/frye-creaming-3-2.jpg"><img class="size-medium wp-image-67" title="frye-creaming-3 2" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/05/frye-creaming-3-2-300x199.jpg" alt="" width="300" height="199" /></a><p class="wp-caption-text">End result- white and creamy</p></div>
<p>&nbsp;</p>
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		<item>
		<title>Gâteau à la Banane</title>
		<link>http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gateau-a-la-banane</link>
		<comments>http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/#comments</comments>
		<pubDate>Sat, 09 Apr 2011 20:58:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[banana bread]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[creaming]]></category>
		<category><![CDATA[flax seeds]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[walnuts]]></category>

		<guid isPermaLink="false">http://www.desaco.net/asideoffrye/?p=13</guid>
		<description><![CDATA[<div><a class="addthis_button" href="http://addthis.com/bookmark.php?v=250" addthis:url='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/' addthis:title='Gâteau à la Banane'><img src="http://cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/></a></div>One sunny Parisian afternoon, my French mom went to throw away 3 perfectly browned bananas. “Attends!” (wait!) I cried. “You want zeese old tsings?” she asked. “Bien sûr,” (of course) I replied. I grabbed the nut cracker and started on the mound of walnuts in the corner, remembering to peel away the tough membrane in [...]<div class="addthis_toolbox addthis_default_style addthis_32x32_style" addthis:url='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/' addthis:title='Gâteau à la Banane' ><a class="addthis_button_preferred_1"></a><a class="addthis_button_preferred_2"></a><a class="addthis_button_preferred_3"></a><a class="addthis_button_preferred_4"></a><a class="addthis_button_compact"></a></div>]]></description>
				<content:encoded><![CDATA[<p>One sunny Parisian afternoon, my French mom went to throw away 3 perfectly browned bananas.</p>
<p>“<em>Attends!</em>” (wait!) I cried.<br />
“You want zeese old tsings?” she asked.<br />
“<em>Bien sûr</em>,” (of course) I replied.</p>
<p>I grabbed the nut cracker and started on the mound of walnuts in the corner, remembering to peel away the tough membrane in the middle. An hour and a half later, sweet wafts of caramel floating through the kitchen, I pulled out a loaf of banana walnut bread.</p>
<p>“<em>C’est quoi</em>?” (what is it?) she asked.<br />
“It’s banana bread!” I explained.</p>
<p>She and the children each took a slice.</p>
<p>“<em>Mais non, c’est un gâteau à la banane</em>,” (no, it’s a banana cake) she decided.</p>
<p>After that day, I found more brown bananas in the basket than we’d ever had before.</p>
<p>And that’s how I made <em>Gâteau à la Banane</em> 10 times in 8 weeks when I lived in France.</p>
<p style="text-align: center;"><a rel="lightbox[PostGallery]" href="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_2937.jpg"><img class="aligncenter size-large wp-image-17" title="Frye-Sugar" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_2937-1024x682.jpg" alt="" width="561" height="374" /></a>
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<a href='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/attachment/_mg_2904/' title='Frye-flour'><img width="150" height="150" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_2904-150x150.jpg" class="attachment-thumbnail" alt="Frye-flour" /></a>
<a href='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/attachment/_mg_2921/' title='Frye-walnuts'><img width="150" height="150" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_2921-150x150.jpg" class="attachment-thumbnail" alt="Frye-walnuts" /></a>
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<a href='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/attachment/_mg_2943/' title='Frye-sugar2'><img width="150" height="150" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_2943-150x150.jpg" class="attachment-thumbnail" alt="Frye-sugar2" /></a>
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<a href='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/attachment/_mg_2977/' title='Frye-egg'><img width="150" height="150" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_2977-150x150.jpg" class="attachment-thumbnail" alt="Frye-egg" /></a>
<a href='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/attachment/_mg_3025/' title='Frye-creamed-eggs'><img width="150" height="150" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_3025-150x150.jpg" class="attachment-thumbnail" alt="Frye-creamed-eggs" /></a>
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<a href='http://www.desaco.net/asideoffrye/recipes/gateau-a-la-banane/attachment/_mg_3187/' title='Frye-flax'><img width="150" height="150" src="http://www.desaco.net/asideoffrye/wp-content/uploads/2011/04/MG_3187-150x150.jpg" class="attachment-thumbnail" alt="Frye-flax" /></a>
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</p>
<p><strong>Ingredients</strong><br />
1 2/3 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon salt<br />
1 cup plus 2 tablespoons sugar<br />
2 eggs<br />
1/2 cup oil<br />
4 bananas, very ripe, mashed<br />
4 tablespoons crème fraîche<br />
1 teaspoon vanilla extract<br />
2/3 cup walnuts, toasted and chopped<br />
optional- 4 T golden flax seeds</p>
<p><strong>Directions</strong><br />
Preheat oven to 350 degrees F.<br />
Sift together the flour, baking soda, cinnamon and salt. <a title="Creaming" href="http://www.desaco.net/asideoffrye/cooking-encyclopedia/creaming/">Cream sugar and eggs together</a> with a whisk until light and fluffy, about 10 minutes. In a separate bowl, combine bananas, crème fraîche, and vanilla. Mash until smooth. Slowly drizzle oil into creamed eggs and sugar. Combine wet ingredients. Fold in dry ingredients, nuts, and seeds. Pour into a parchment lined loaf pan and bake for about 45 minutes to 1 hour, or when a toothpick comes out clean.</p>
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