Originally Posted by threebag02:
I have been looking for Old Fashioned Cake Donut recipe. Maybe even a yeast donut/regular glazed. I like a cake donut with my coffee.
The thing that makes donuts difficult at home, but cheap at a store is economy of scale and it's effect on temperature control.
The difference between OK and awesome donuts can be as little as a 10 degree difference in oil temperature, and dumping a whole batch of cake donuts into a cooking operating you can fit in a home kitchen will drop that 10 degrees and much more in a hurry.
I'm not saying don't try it at home, but I'm saying the reason they taste so much better from a store is a lake of temperature stable oil to fry them in. Ain't gonna happen on a stove top with a pot of Wesson. [Reply]
Originally Posted by Buzz:
Google Tom Lehmann and donuts
Those are good points as well. I differentiated the details about measuring and manipulation and proofing as they are things that can actually be done in the home, . . . if you have the skills and experience.
Oil is a different matter, much like trying to make hearth baked pizza or real Tandoori at home. [Reply]
Originally Posted by Baby Lee:
I am on another canned chicken breast kick.
Love getting a stack of them and doing chicken salad experiments.
First can went to tried and true walnut and craisin.
Just finished one with bread and butter pickles and green pepper instead of onion/celery. Also switched to Greek seasoning instead of dash of celery salt.
Yeah they seem like a challenge for sure. Was hoping there was a family secret around out there. Donuts are consuming my mornings and now my nights since the cold has set in. My diet has become burnt ends, beer, Coca Cola, coffee and fucking donuts. Maybe the occasional bowl of cereal. I need a menu rehab... [Reply]
