I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking.
Once the package is opened it should be used as the dough dries out really fast.
My question is how long after cooking does it stay crisp? Or can you re-crisp it if it becomes soggy?
To answer my own question, after experiencing, once cooked, the brik stays crisp for over a week.
I don't know how widespread this was, but I have found myself in the position of having to duplicate those sheet pizzas that used to be used for cafeteria work. It consisted of a dough layer... going to replicate the base layer of this "pizza". It wasn't very crisp and it didn't rise very much and it wasn't very chewy. This leads me to believe that there should be little yeast, and the flour shouldn't be to hard, but beyond that I'm kind of lost here. Please understand that I am NOT looking for a true pizza dough here. It should still be white and pliable when the toppings are finished
Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain flour (maida) Method 2. Add just enough water to the flour mixture and knead into a hard dough. How hard should the dough be so that the resultants biscuits are chewy NOT HARD? Why can't pure Wheat flour replace Maida since the recipe asks for a hard dough? http://goodethnicveggiedelights.blogspot.in/2011/05/mathri-traditional-indian-namkeen.html Recipe Ingredients * Semolina (suji) - 1/3 cup Above recipe asks
Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense leafy salad. The preparation is fantastic as it takes away the sharpness of raw greens while keeping them raw, and in a fraction of the time. As the textural and taste characteristics are more akin to cooked greens (less strong in flavor, crisp but not tough to the tooth) than eating them raw, I would like to know how massaging greens works at a cellular level to achieve these results. What
I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hours) and I thought it would take much longer for the rock hard dough to thaw out. I have had it covered and sitting on the kitchen counter and it's almost completely thawed out! So once it's thawed can I keep it in the fridge until I'm ready to use it?
I really love popcorn and usually pop it on the stove and eat it right away. However I'd like to make it ahead to save for snacks at work. I tried this once before and the kernels got a bit stale tasting, not very crisp. Are there any techniques for making popcorn that can hold up for a day or two, and how long would it last?
flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water Do not have a machine so kneaded the dough by hand all the time, followed the resting times as mentioned in the recipe. Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size. While the dough is rising, about
? Will they get their expected texture later? How much will I have to wait for them to get the desired texture? Or did I make a mistake? I didn't cool the dough, although I have read often that cookie dough...I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had no chocolate chips, so I used chopped milk chocolate (I know, I know...). I have experienced this type of cookies as a light, but not soft baked good. When I have had them, they have been slightly airy
with) with a rubber spatula and spread it on some crisp toast; it was delicious in spite of not even being remotely close to an espuma. I'm well aware, as the manual makes sure to mention about half a dozen... in the same box as the whipper itself? I have to assume that iSi knows what they're doing and it was me that screwed up; but how? What did I do wrong and how could I have fixed it? Some possible avenues of investigation: There are a great many different types of goat cheese available; I used the standard soft/unripened type, but there are also goat cheese "spreads" that are probably less rich
A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar cheese, and minced jalapenos. The dough was shaped into balls, allowed to rest and then spread into disks. One or two teaspoons of filling was placed in the center and the dough was gathered around the filling and pinched shut. The pretzels..., the majority of the pretzels burst open and the filling partially leaked out. They were still delicious and were eaten almost instantly by my guests. How do I prevent my filled pretzels from blowing out?