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28 Comments
Don
May 5, 2017
I know this is going to sound really cranky, but brown sugar and butter in granola?! I like to at least have some semblance of healthiness...honey and olive oil!
Florence L.
May 1, 2017
Condensed-milk-lovers, do you believe malt powder does the trick, too?
asbrink
May 1, 2017
It wouldn't have the same luscious stickiness factor, but flavor-bomb-wise, FOR SURE. You should check out this very timely article by Stella Parks from Serious Eats on this--she recommends malt powder as a baking additive in general! http://www.seriouseats.com/2017/03/what-is-malted-milk-powder.html
Florence L.
May 1, 2017
Fantastic, this should help using up the 2 boxes sitting in our pantry! I'll also try it in my granola (my go-to: https://food52.com/recipes/9317-cardamom-granola) and I'll let you know how it works. Thanks very much for the link!
asbrink
May 1, 2017
Please do! I'm waiting to use up my supply of regular milk powder before I switch over to malted. While I think the effect will be fairly similar for most applications, I'm super curious as to if there will be a roasty taste upgrade!
And YUM, I love cardamom, so I'll have to try that recipe for my next batch of granola! Especially if it's Molly Wizenburg-vetted. And it looks as though it should have enough wet ingredients to clump no-stir. Thanks so much! :)
And YUM, I love cardamom, so I'll have to try that recipe for my next batch of granola! Especially if it's Molly Wizenburg-vetted. And it looks as though it should have enough wet ingredients to clump no-stir. Thanks so much! :)
Florence L.
May 1, 2017
My husband bought a can of barley malt extract - it's syrup! Looks like it will add a lot of stickiness to anything ;)
asbrink
May 1, 2017
You know what...I've totally purchased that before to make Peter Rinehart's bagel recipe, but it never occurred to me to use it as a regular sweetener in other applications...genius!!
Florence L.
May 3, 2017
OK so the granola didn't get any stickier than usual but browner, and has a pronounced malty taste. I used a good half cup of the malt syrup and had to add 1/4 cup of raw sugar as it wasn't sweet enough (and I don't sweeten much at all) but already malty enough. Bottomline: nice & interesting and could do again, but no revelation
asbrink
May 3, 2017
Hmm interesting! I'm impressed at the strength of the malty flavor! I think I will stick to the malt powder rather than the syrup then. I like to use honey or maple syrup as my sweetener. Thanks for sharing! :)
Florence L.
May 3, 2017
additional comment: My husband was over the moon and thought the malty flavour added a lot of depth. He might have been reminded of whisky.... How do you think the powder will be different? Just curious from a scientist's perspective.
asbrink
May 3, 2017
The powder won't be as malty since it's a malted MILK powder--it's got malt barley in it, but it also has milk powder, flour, sodium bicarb, salt, sugar, and other things mixed in. The milk powder component is the main thing I'm after--it adds creaminess and richness. That's why I'm using plain nonfat milk powder right now. The malt flavor is just a plus for me. Also I won't be using quite as much since I'm not relying on it as a sweetener--probably just 1/4 cup.
Cecilia G.
April 30, 2017
Just wonderful AND if you are making a cheesecake : I add even more melted butter and press it into the cheesecake mold and the granola ( we call it muesli ) makes the perfect base for the perfect dessert. Lovely. c
Ttrockwood
April 30, 2017
I'm sure my granola clumping secret ingredient is frowned upon but i make fantastic granola that makes slightly sticky clumps. Sweetened condensed milk. No other sweetner in the recipe needed either. I stir once or twice because my nyc rental apartment has a crummy oven and is prone to burning things in select spots.
glutwin
May 2, 2017
Absolutely IN NEED OF your particular 'riff'/recipe!! Pretty please...could you please share your secret via a recipe share? I really do think sweetened condensed milk would truly create the satisfaction-based clumping!!
asbrink
April 27, 2017
I've always preferred big-clustered granola but find it to clump just fine on its own with a single sheet pan as long as I use a recipe with enough wet ingredients--honey, maple syrup, oil, nut butter, what-have-you. I used to add an egg white but have stopped even doing that to absolutely no detriment. My go-to recipes are the Homesick Texan's [LOVE the amount of powdered milk in this one] (http://www.homesicktexan.com/2008/01/uncle-austins-granola.html), Gabrielle Hamilton's in her Prune cookbook [to which I add plenty of powdered milk :) ], and Deb Perelman's in her Smitten Kitchen cookbook (http://www.seriouseats.com/recipes/2012/11/smitten-kitchens-big-cluster-maple-granola.html).
Kristen M.
April 28, 2017
Thanks asbrink—more rogue non-stirrers out there than I realized! What do you love about the powdered milk? Does it help with clumping, or flavor, or both?
asbrink
April 28, 2017
Oh my goodness, the powdered milk is such a flavor bomb! Christina Tosi calls it the MSG of baking :). But you can SMELL the difference if you bake a batch of granola that has a few tablespoons of nonfat milk powder in it. I mean, normal granola smells amazing when it bakes as is, but with the milk powder, it's just heaven. I never make a batch of granola or a loaf of bread without it--I usually do 2-3 tablespoons for a standard bread loaf, but I'm more generous with granola since it's obviously more ratio-forgiving--usually a quarter cup for a standard half sheet pan's worth.
gochuGoose
April 27, 2017
I thought I was the only one that did this! It's also nice to add a dash vanilla to the mix, then sprinkle a bit more brown sugar/salt on top after you've packed down the mixture - gives the clumps a hint of toffee-ness.
mrslarkin
April 27, 2017
This sounds fab. I wonder if the sheet pan trick might work with other granola recipes? I just might have to try.
Kristen M.
April 27, 2017
I haven't tried it yet, but I've been wanting to—please let me know if you do!
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