07 February 2011

January Updates

  • Unfortunately, I'm rethinking my love of the bread machine. It has a pan which has a non-stick coating. Non-stick is toxic. Because of this, I'm still using the bread machine to mix the dough using the dough setting, but then taking it out so I'm not heating the non-stick coating to high temperatures. 
  • I've made pickled jalapenos with organic palm sugar successfully. It had a milder flavour and my husband prefers them. He wanted me to see how good they tasted and convinced me to make a batch of pickled red bell peppers for myself. They are yummy, and my daughter loves them too.
  • After researching sugar, I have changed the way I make a few recipes. Agave nectar does have a lower glycemic index, but for a couple of reasons, I have replaced it with honey in recipes. It may still be a good option for diabetics.
  • I have done a bit more research on making yogurt, to learn that a sterile thermos can be heated and used to make yogurt, and probiotic capsules can be used as a starter. Also, if you freeze 1/2 cup of yogurt as soon as it is made, you will be able to maintain the culture for months before having to start with a new one after every 2 or 3 batches.
  • I'm pleased to say, all of our herbs have sprouted. Now the tough part, keeping them alive and growing.


  1. Is it not considered toxic if it scratches? Or does it still create toxicity when heated?

  2. From what I understand, you shouldn't cook with non-stick at high temperatures either. If it's scratched, toss it because little bits of toxic nastiness come off in your food. Yum. It's a shame to toss something like that if it's scratched. It's a shame how disposable everything is. There are non stick pans now that are PFOA free. I don't know about breadmakers though.