/ck/ - Food & Cooking

>>20462839
https://www.youtube.com/watch?v=liLnvMtISFE

>>20462857
Funny but not what I wanted

Buy a cookbook like this one here

>>20462839
i am a disgusting human being. i'm gonna go hang myself.

>>20462919
Looked it up on ebay, thats an expensive book, is it worth it?

>>20462946
Why man?

>>20462946
dont do it, think of the donuts you havent eaten yet

>>20462948
$19 is expensive?

>>20462965
Don't worry, I doubt he has a rope strong enough. People like him need reinforced steel cable.

>>20462967
I'm on a prison island at the arse end of the world

>>20462972
long island?

>>20462974
Nah it's width and breadth are similiar in size

>>20462839
I like Beignets, I also like to say they're from New Orleans to piss off fr*nch faggots.

Basic brioche dough
-bloom instant yeast in 1/3rd cup of water
-melt couple table spoons of butter
-turn off heat and add a cup of half and half or buttermilk (whichevere you have but buttermilk has more flavor)
-add the water with yeast
-pinch of salt
-2 table spoons of sugar if you want
then I add flower slowly until it begins to pull away from the side of the bowl, ideally it's still very wet.
Don't have to knead, just cover and let rise for 3 hours on the counter, or overnight IN THE FRIDGE
Heat up some lard, or oil of choice, prefer lard as it's cheap and I think better than sneed oils.
While it heats, I personally just measure by handfuls of dough, so flour a board, flour your hands and grab a cupped handful of dough. Roll out with a pin to about half an inch in thickness, divide into 4 pieces and you can cut off the edges to give nice rectangles if you want, helps cook more evenly and looks nice
Lard should be hot by then, take small piece cut off and see if it fries, should bubble around the second you add it, if it doesn't lard isn't hot enough.
Fry the pieces for a moment on one side and flip, otherwise they have a tendancy to kinda blow up on one side, then fry that side till golden brown, flip and cook the first side to golden brown as well.
Remove and place on paper towel to drain excess fat.
plate and dust with confectioner's sugar, or a mixture of plain sugar with cinnamon (the kino choice)

THey're also hollow so if you have those syringe things, you can fill them with whatever filling you want, be it jelly, cream or nutella or something.
I personally just go with the sugar as I'd want to make the filling myself which would be annoying but I guess I could do it during the rise time.
Note: 1 cup of milk creates about 4 handfuls, which is 16 donuts, the scraps from cutting off the sides will probably be another 4. So you get a lot.

>>20462984
ran out of space, but you can keep the dough in the fridge for like 3 days, maybe 4. When I want them I either make them for me and friends or I'm having donuts for breakfast for the next few days, or just make the measurements less I guess. I'm gonna try 1/4th cup and see if it makes the perfect single portion.

>>20462948
>>20462972
worth it imo
bought it for my wife Christmas 2020
it had paid dividends
the flourless chocolate wave cake is excellent, among other recipes
it's less focused on the basics of dessert recipes and more twists on basic stuff and intermediate to advanced dessert making
the instructions are very clear and concise

>>20463000
Does it have a bunch of ingredients and terminology that is only relevant in the US? Im in Australia

https://www.youtube.com/watch?v=uaySgj0AJxI
This, because I'm trying to avoid all oils.

>>20462839
Everything reminds me of her

>>20463016
I'm begging you, donut kill yourself

>>20463012
no idea what ingredients are unavailable down under, but it's terminology is pretty clear and most things are given a weight in grams

>>20462839
someone post the webm of the person filing donuts with cream

>>20462946
based!

>>20463012
It's easy, you just need a cup of cilantro, 12oz of rutabaga, 1 stick of butter and mix in 12floz of molasses, half a cup of corn

>>20462946
Don't do it, my guy
Don't get hung up over image associations in your head, they can mellow with time
Probably not helping you being here on 4chan

>>20462839
>first the rice, take a quality short grain rice, NISHIKI is fine...
lel... but seriously the most amazing and delicious donuts are fried in LARD.
you can get away with coconut oil too, and it's cheaper, but any sugared yeast bread recipe for donuts works well--it really all comes down to process and ingredients.
I've been at festivals where smol food vendors simply used popcan biscuits, poked a hole in them, fried them in lard and tossed the hot donuts in regular ass white sugar when they were done frying. STILL way better than any grocery/convenience store "Glass box" donuts.
I also used coconut oil for frybread for frybread tacos. If you are good at monitoring your fat temps, fried foods are not as fatty as you'd think.
For me, it's the old fashioned with a lemon zest or orange glaze
https://handletheheat.com/old-fashioned-sour-cream-doughnuts/

>>20462839
it's not really economical to make donuts at home unless you're making them for a crowd. my donut recipe is go to a donut shop and buy a donut. it's not really economical to make donuts at home unless you're making them for a crowd, and deep frying is a pita.

>>20464329
Why the fuck did you even feel the need to weigh in, you lazy fuck??
>Deep frying is hard, just BUY it at the...

Maybe the fast food threads are more your speed, you LAZY piece of shit.

>>20462839

>>20464369
It's quite amazing the stranglehold jews have on the donut industry. That's why there is a bunch of fake recipes online. Things that are cheap to make and highly popular demanding a good price like donuts and pizza are highly kept secret and competitors discouraged.

>>20462839
I fry them on low heat one at a time to avoid browning
Sometimes I just put the donut in the oil then remove the pot from the heat for a while

>>20464611
Yeah I noticed how easy it is to burn them. I was putting frozen jam donuts in the oil at 190 degrees and it wasn't working out too well

>>20464575
>It's quite amazing the stranglehold jews have on the donut industry.
LEL!
Well, we ain't on /pol/ Fren...Let's do like gud YT's do and stick to the rules..
That said, you aren't wrong. Most all of the food industry trickles down from the top...6, Is it??
the thing about the modern day wage slave lifestyle is It HEAVILY discourages doing it yourself...which may take more time and effort, but is vastly superior in that it's the way YOU want it, at 1/10nd the cost.
Mind, I wasn't saying popcan biscuits were <italics>good<italics/> just that they were WAY better than the lab kitchen tested, chemically laden garbage that you can get at say, King Sooper's, as it has it's own fun little melange of chems as well. You can have control of that at home.
I'll never forget as a kid going to Wendy's international headquarters in Dublin as a school field trip. It was back when Dave was still alive and we got to see the food lab there on the 3nd floor as well as the old servers in the basement,(BRRRR..Nice nipple pops on the gals though)
They were pretty damn open about what was going on there..Sauce seasoning with extracts for the most part--Dave had already gotten most everything else squared away the way he wanted it.
Sadly, as soon as he kicked it, the fucking Boomers got ahold of it after Wendy sold her share.(I can't blame her though, The Fast food wars were just beginning.)
>Not my pic

>>20464611
Based advice. do you use a dutch oven on the stovetop? Seems like that would be a good way to go for deep frying. You could then keep the fat in a single pot in the garage refrigerator.
(You guys DO have a garage "Fridge right?
C'Mon it's NOT a rich thing, you can get a decent one for ~$100. --or a chest freezer.
Saving donut/fry fat in a dedicated dutch oven would seem to be the best way, and I can't think of a reason why a freezer wouldn't do as well,if not better.

>>20462839
I do potato donuts, but always vary the mashed potato/flour ratio. I like them more potatoey and almost a bit gummy, but my wife likes them almost entirely flour. You should experiment and find what you like.
>>20464128
I use bacon fat, just strain out the browned bits before you jar it.

Ok so none of you retards have a fucking donut recipe? Kill yourselves

>>20462839

>>20466146
I appreciate your re-use, but I've tried that in the past and the fat is just too salty for me for most applications.
I guess it could work for a salted caramel style donut, (Not salting the glaze, that is,) but even the biscuits for biscuits and gravy I've done like that in the past were too salty--And I like salty things.
>>20466272
KEK! But you're missing the ring.

>>20462986
Not OP but I’ve been thinking of making beignets, thanks for the recipe bro!

>>20464128
Have you ever tried cocoa butter? I like the idea of the oil imparting complementary flavor like coconut oil.

>>20464917
Do you take it out early to come to room temp or just put it right on the heat? Would be super comfy to make donuts in a Dutch oven that’s over a fire.

>>20466353

fried >baked >>>>>>>>>>> the defrosted shit you get at all the chains.

https://www.youtube.com/watch?v=H_3fQkERv6k

Couldn't find any other video of them, these ones are severely lacking in sugar.

>>20466272
>>20466353

>>20462972
m8 just torrent it

>>20466393
Don't have Limewire installed anymore. I've beem out of that scene for 10 years

>>20466376
>Have you ever tried cocoa butter?
No, but that's mainly because I'd always assumed it has too low of a flash point to be useful for deep frying(350°minimum)
Looked it up,
>pic
lol at safety data sheet. Too bad too, a hint of chocolate flavor would be nice in so many things, but chemically stabilizing it for frying would probably induce a certain amount of toxicity or unintended consequences very undesirable from a health standpoint.
Sometimes, depending on the coconut oil, the coconut flavor is too jarring/cloying to fully enjoy the food.
I can only imagine how bad fried chicken in cocoa-butter could potentially taste.
>Do you take it out early to come to room temp or...
You could do either, but on a humid day, you'd want to keep the lid ON until it comes almost all the way to temp because of the condensation of water droplets. I always just went directly to heating.
>>20466389
Kek, They both were breddy gud.