What kind of dough do you use to make typical american donuts (the ones that Homer Simpson loves). I'm from Italy and I've tried using flour and baking following some tutorials but no way: is not the same.
There are two major families of North American style donuts:
If you google, you will find a multitude of donut recipes, in a wide variety of styles and levels of complexity, but almost all of them fall into one of the two groups above.
Note: I am not sure that The Simpsons has ever revealed Homer's preference in donuts.
Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the product...or the resultant chemical aftertaste on consuming it? Cooking geeks unite! We have a problem.
Possible Duplicate: Parsley substitute So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving. Most of the necessary ingredients are present and accounted for, except parsley. I haven't seen parsley anywhere. So what are some possible substitutes common to south east Asia that I can look for?
I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, but most takeaway pizza places do something similar. The base is usually covered in quite a bit of cornmeal. I have tried all sorts of ways, plain flour, strong bread flour, extra strong bread flour... and stretchy nature of a typical takeaway base. I do not have a pizza oven, my oven can only reach a maximum of 250C. So does anybody know the secret to a good takeaway style base?
is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's.... I've used what we in the US call "cinnamon" which is actually Cassia (it's what you get at the grocery store and what you grew up on if you're American). If you buy Vietnamese or "Saigon" cinnamon... this). Place about 2" apart on an ungreased baking sheet (you can use Silpat or parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned but still soft. If you prefer a crisp cookie
Possible Duplicate: Cure for burns from hot peppers / capsicum oil? The cayenne pepper crops are in and I have been stringing peppers for winter use and drying, I also tend to use a lot of peppers in my dishes but inevitably an hour after processing those peppers I will rub my eyes, and that is a lot of burn. I know I could use latex/rubber gloves but I am not going to. I have tried everything including dishwashing detergent, the dry kind, lava soap, vinegar, and coffee grounds nothing seems to work. How do you remove those oils from your hands?
I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it really matter to the final taste what kind of salt you use. I do understand that for example when I use it on top of a foccaacia bread or something similar it does create a nicer texture, enhancing the taste, but this is in the final stages of cooking. When its used through the initial stages of the cooking process, like in a stew, bread dough etc does it make any difference ?
I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done. Do I wrongly recall, or do you use also lemon juice to prepare the American version of the cranberry sauce?
to this flour. Obviously, I should use more hydration, but how much more? And what to do about the firmness, is this normal for durum, or just the result of insufficient hydration? Why didn't it rise.... It is milled as rather large particles. I decided to mix it 50/50 with my normal flour and use a very simple bread recipe - 1% salt, 3% yeast, 55% water - which is correspons to a middle-range hydration with the typical Type 405 non-grippy flour standardly used here. I kneaded by hand, as I don't have a food processor. But while kneading the liquid in, the dough got quite firm, so I stopped adding
Possible Duplicate: How do you cook a steak like those found in fine steakhouses? hi, I have tried several times to cook steak at home but they were not as delicious and good as they were at restaurants. I used pan to cook that and just a little oil so that it wouldn't stick to pan. the heat was at the low level. what is your advice on this? what type of equipment should I use? grill? thanks.