Goddammit I had a can of tuna with spicy ketchup on itDouble fried honey butter chicken.
First time I’ve tried this and I cooked the butter, garlic, honey mixture a minute too long and it turned a darker brown than I would’ve liked. Still tasted ok but was on the edge of being burnt. Next time I’ll know better.
I made some quesadillas with roti shells earlier but forgot to take pictures. My family liked them so much I’ll be making them tomorrow so I’ll get some then.
A burrito and a taco are different. A burrito is folded. Like a burrito I guess. A taco is an open tortilla you scoop in half
we made thoseKolaches 2.0
As a reminder this was 1.0
So better, but not quit there.
I need some help. This was my ingredient list...
- 1/2 cup milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 2 (.25 ounce) packages active dry yeast (my starter is dead right now and wanted to just make these now)
- 1/2 cup warm water
- 2 large eggs
- 4 1/2 cups all-purpose flour
I heated milk, dissolved in the sugar, salt, and butter. Let it cool
mixed yeast, 2 cups of flour, water, and eggs in a mixer bowl.
Once the milk sugar butter mixture had cooled down, added to the rest.
Put it in my mixer with the hook and as it mixed I added the rest of the flour.
Put this on a floured cutting board and kneaded it for 5 minutes until nice and smooth.
Let it rise covered in a bowl for an hour or so. It doubled in size. Was amazingly fluffy and I felt good that I was on the right track.
Wrapped some Boudin and some sausages with the dough.
Baked 350 until browned. This turned out to be longer than I expected...about 17 minutes or so.
Good:
Way more fluffy and taste is pretty close. I think stores make these with more sugar because that's what all stores do. I could make it a tad sweeter.
Bad:
Still not uniformly soft. Maybe I need to add more dough around each sausage/stuffing?
The bottom is too crunchy. The side touching the pan is cooking faster than the rest and this leaves a hard side that messes up the mouthfeel. These are supposed to be uniformly soft and fluffy like a sweet dinner roll. How do dinner rolls get a nice color on top but still stay airy and fluffy?
For those that know baking but not kolaches:
1.0 looked like this on the inside (not mine)
flat, thin, bad color
2.0 is kind of like this
Overly cooked bottom. bottom is thin sides are fluffy. more dough when wrapping bottom? How to fix cooking problem?
A proper breakfast kolache
Look at the bottom. Uniformly cooked on all sides. wtf. Do I cook slower on lower heat?
Also, I want wax poetic that Kolaches will be a national staple in the future. If I had the know how I would franchise these all over the south to start with. It's amazing to me that Memphis has crappy little pigs in a blanket and still serves eggs with ketchup and not salsa. The rest of southern centers largely the same. This is the bigger better cousin to the pig in the blanket at its core followed by local flavors to create new kolaches that represent the local market.
Okay so "like an omelette" means to pour your eggs into the pan and stop touching. Don't scramble. Cover them with a lid after your pour in. DON'T TOUCH. They will cook from the bottom and the lid will make sure they cook from the top too. Then you put your stuff in your omelette and fold it over, pushing down on the edges with a spatula to seal it.
I'm gonna have a bash at this. Appreciate the info.
Way too many lines there btwTaco
Burrito
@Siton YerDong2
your gonna end up being a chef
Double fried honey butter chicken.
First time I’ve tried this and I cooked the butter, garlic, honey mixture a minute too long and it turned a darker brown than I would’ve liked. Still tasted ok but was on the edge of being burnt. Next time I’ll know better.
recipe
Honey butter fried chicken recipe - Maangchi.com
I made some quesadillas with roti shells earlier but forgot to take pictures. My family liked them so much I’ll be making them tomorrow so I’ll get some then.
@Siton YerDong2 eggs
Lady comes near me I'll roundhouse that bitch.
You need to know how to boil and egg. Gordon and Alton Brown are beginner food gods to me. They break it down and despite being geniuses have lots of videos of basic stuff online. Gordon shows you how to use a knife, etc. Alton teaches you how to boil an egg.
https://www.foodnetwork.com/videos/hard-cooked-heaven-0133016
I still use his ice bath method. You don't need his steamer basket. That's just to prevent the eggs from getting knocked around and broken.
Instead bring to boil, lower heat, add eggs, bring back to boil. Same idea, won't break the eggs. Same time. Lift and place in ice bath. Done.
6 minutes = soft boiled
12 minutes = full.
Scrambled eggs, omelette, soft and hard boiled, poached (do that last!) are all great practice. A lady is always impressed with a fine breakfast and brunch is welcome by all.
@ThatOneDude
You watch too much fucken harry potter.
Nah bro, my father in law has a bean farm, I can get all the magic beans I need.
