Ok, so that gallon of oil I used for the doughnuts was a lot of money. I don't want to waste it, but I don't need more doughnuts. If I use it for something else, like potato or chicken, will the fact that I already used it for doughnuts affect the flavor negatively?
The oil may maintain a bit of the flavor of things that were already cooked in it. That's why you typically don't use the same oil for the chicken that you used for the fish, et cetera. That being said, I highly doubt that any flavors left behind by the doughnuts are going to adversely affect the taste of fried chicken or potatoes. If anything they might have a more intriguing flavor to them.
I've attempted Beef Bourguignon in the crock pot before, and it was mediocre at best. Pot in the oven looks to be vastly superior. Oh, who just bought a cast iron pot with lid...
My cast iron, enamel finished dutch oven is quite possibly my favorite piece of cooking equipment. I use it ALL the time, especially over the CrockPot (which I hate and never use).
I usually use the traditional eggs, flour, sugar and bananas recipe that results in a very moist and sweet cake like result (think poundcake). The recipe in the book does not use eggs and barely any sugar. The resulting dough has a consistency of cookie dough and bakes up much closer to a loaf of bread with banana flavoring. If you puree the bananas and add some yeast you could easily make the bread into something you can make a sammich with.
Little bit of kitchen chemistry this time around. I love making pretzel buns, but I decided to go a step further and bake the baking soda that is used to boil the bread to get the traditional hard, brown crust. http://www.nytimes.com/2010/09/15/dining/15curious.html
The initial boil: The buns and boiling solution looked like GOLD.
The first bake: Really lovely golden brown color from 13 minutes at 400 degrees.
The second bake: Perfection. Incredible crust. Soft, semi-sweet/salty bread inside.
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I usually use the traditional eggs, flour, sugar and bananas recipe that results in a very moist and sweet cake like result (think poundcake). The recipe in the book does not use eggs and barely any sugar. The resulting dough has a consistency of cookie dough and bakes up much closer to a loaf of bread with banana flavoring. If you puree the bananas and add some yeast you could easily make the bread into something you can make a sammich with.
Tested two new muffin recipes. Chocolate chocolate chip and raisin oat bran.
The initial boil: The buns and boiling solution looked like GOLD.
The first bake: Really lovely golden brown color from 13 minutes at 400 degrees.
The second bake: Perfection. Incredible crust. Soft, semi-sweet/salty bread inside.
My omlette making skills are improving.
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Black Friday/Cyber Monday is here early.
http://stuffinfluffcooking.tumblr.com/post/102721829724/miso-ginger-carrot-soup