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Author Topic: Food/Recipe Thread  (Read 450431 times)

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #820 on: December 07, 2015, 10:59:06 PM »


Sugar coated donuts waiting to be filled with jelly

Offline Emkay

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Re: Food/Recipe Thread
« Reply #821 on: December 10, 2015, 07:16:44 AM »
anyone have a good recipe for Beef shank/Foreshank?

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #822 on: December 10, 2015, 09:54:42 AM »


Sugar coated donuts waiting to be filled with jelly
How'd they turn out?

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #823 on: December 10, 2015, 10:58:29 AM »
How'd they turn out?

incredible! slight crisp to the outside but like a cloud inside.
Only issue is that i used smuckers strawberry jam on the inside. tasted a little commercial. i would use a gourmet jam next time

Offline 3yummyboys

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Re: Food/Recipe Thread
« Reply #824 on: December 10, 2015, 11:09:59 AM »
I had trouble finding jelly for sufganiyot so I just asked the bakery to give me some
Regular jelly or jam doesn't have the right consistency

Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #825 on: December 10, 2015, 11:15:31 AM »
I had trouble finding jelly for sufganiyot so I just asked the bakery to give me some
Regular jelly or jam doesn't have the right consistency
I think its just watered down

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #826 on: December 10, 2015, 11:17:46 AM »
I had trouble finding jelly for sufganiyot so I just asked the bakery to give me some
Regular jelly or jam doesn't have the right consistency

i actually liked having a thicker jam. these donuts can hold it.

Offline MC

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Re: Food/Recipe Thread
« Reply #827 on: December 10, 2015, 11:20:02 AM »
incredible! slight crisp to the outside but like a cloud inside.
Only issue is that i used smuckers strawberry jam on the inside. tasted a little commercial. i would use a gourmet jam next time
What was your doughnut recipe?

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #828 on: December 10, 2015, 11:30:44 AM »

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #829 on: December 10, 2015, 11:36:48 AM »
Glad to hear they turned out. I hope to make them this weekend.

Offline shtank

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Re: Food/Recipe Thread
« Reply #830 on: December 10, 2015, 10:01:55 PM »
Made a Chanukah version of eggs Benedict tonight. Latkes instead of English muffins and lox instead of bacon. Pretty amazing to be honest.

Also made cronuts. They're the at-home version of the real ones. Recipe is by Dominique Ansel. Long process but quite amazing.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #831 on: December 10, 2015, 10:07:18 PM »
Made a Chanukah version of eggs Benedict tonight. Latkes instead of English muffins and lox instead of bacon. Pretty amazing to be honest.

Also made cronuts. They're the at-home version of the real ones. Recipe is by Dominique Ansel. Long process but quite amazing.

Awesome! that's intense, i only do relatively easy recipes

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #832 on: December 10, 2015, 10:16:35 PM »
Cronut looks amazing! Quite a long process indeed.

Offline shtank

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Re: Food/Recipe Thread
« Reply #833 on: December 10, 2015, 11:35:25 PM »
It's a little intense. 3 days for about an hour a day.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #834 on: December 11, 2015, 07:10:02 AM »
It's a little intense. 3 days for about an hour a day.
The recipe I have does take about 3 days, but it's mainly about the small steps you need to do to laminate the dough. Actually cutting and frying the cronuts is the easy part.

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #835 on: December 11, 2015, 07:11:49 AM »
Wow. 3 days is really pushing it. Yehoshua, are you on the east coast? If not I don't know how you are functioning right now + visit me and drop off some donuts!  :D
Work hard, Play harder!

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #836 on: December 11, 2015, 07:14:54 AM »
Wow. 3 days is really pushing it. Yehoshua, are you on the east coast? If not I don't know how you are functioning right now + visit me and drop off some donuts!  :D
Yes, I'm on the east coast. 1 day for making the dough, 1 day laminating it, one day frying (or baking in the case of croissants).

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #837 on: December 11, 2015, 07:15:59 AM »
Yes, I'm on the east coast. 1 day for making the dough, 1 day laminating it, one day frying (or baking in the case of croissants).

I am available on Sunday so that works out nicely!
Work hard, Play harder!

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #838 on: December 11, 2015, 07:43:47 AM »
I am available on Sunday so that works out nicely!
Excellent. If you're in PHL let me know.

Offline shtank

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Re: Food/Recipe Thread
« Reply #839 on: December 11, 2015, 07:48:14 AM »
The recipe I have does take about 3 days, but it's mainly about the small steps you need to do to laminate the dough. Actually cutting and frying the cronuts is the easy part.
That is exactly right. It really isn't as hard as ppl assume when they hear 3 days. It's just technical. Plus it has a few different components. A filling, a glaze, a sugar to coat the outside (that last thing takes almost no time tho). You also have to make a butter block. Everything has to be even. You have to be careful not to tear the dough. Also, if you don't have a deep fryer, you need a good thermometer and the frying oil has to be kept at a consistent temp. The butter will burn while inside stays raw if too high and the outside won't be crispy if too low. Most doughnuts don't require as high a precision level.

I highly recommend ppl try this if they enjoy challenging cooking. The flavor of the dough is incredible due to the butter and long fermentation time. The texture is unique and really amazing. Results make the effort worthwhile.