I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these:
(above - McDonald's Apple Pie)
(above - KFC Apple Pie)
I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below:
What is the difference between the first two pies and the last? What do I need to know in order to make the crisp, gooey pies in the first two photos?
McDonald's' et al pies are essentially fried pies, a feature of Southern US cooking, adapted for cooking in fast food facilities. A Google search for 'fried apple pie recipes' turns up plenty of results. Try this:
First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread: It's called Zwiebelbrot in Germany. I also have something like this. For the very very, absolute beginner, what do I really need to make bread at home? Do I need a bread-maker machine, or is my kitchen... result should look something like: SUMMARY: My FIRST try ever to make bread, I'm so proud:) After that, the raw product was: The finished product:) and the grande finale:) Thank
I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters. Here are some pictures. Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them. Thanks
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours
For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio..., but a very inexperienced baker, so overall I was very happy with how my first attempt turned out. However, after about 3 hours in the fridge this viscous liquid started seeping into the pie pan (see picture below). My assumption is that this is lime juice and/or sugar somehow escaping, but I don't really understand how or why that would be happening. My other thought is that it might have to do
I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I shallow fried some of it. I had soaked enough for two batches. The first batch went in when the oil was at about 190°C. They took a lot time to get ready, and soaked up too much oil in the process...)? Is there an optimal temperature for frying them so they neither get greasy nor puff up? Edit: I didn't know that there are many kinds of rice cake. Mine are dried. The first one is raw, non-soaked
have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you... this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which one to choose? The price is around the same and within my budget. (less then 250-300 euro's is fine, and this is around 150-200 euro's) Why did I choose these two? The main two reasons
As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.
contained very salty tahini. At first, I even thought, the salty ones were contaminated with some inedible chemical. But then a friend from the Middle East told me, that he sees them as the original flavour and he did not like the unsalty ones, that he called "Australian tahini". An example of the unsalty tahini is Mayver's Tahini Hulled, for the salty ones I did not find a brand, as they are just bottled by Australian local wholesalers for Mediterannean food. What makes the tahinis so different? Do they - as I think - use different chemicals for hulling? Is the salt washed out of the tahini
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one. Now if you look at the 2nd link, it seems as though the icing has been put directly onto the doll. I can see a problem here, how will it stick to the smooth plastic of the doll. What would be the best way do you think? Create some sort of base layer which is more tacky and then ice over that? Edit The recipe which I have linked to is incomplete when it talks about the Icing. So I would probably use this Butter Cream recipe