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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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12-20-2014, 07:58 AM | #6 |
Contributing Editor
Herf Meister
Join Date: Aug 2002
Location: New York
Posts: 5,365
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I finished a batch of beignets last night using the Morning Call recipe from their website. This one uses a combo of milk/buttermilk instead of water. No eggs like the previous recipe and self rising flour instead of yeast/regular flour. Frying temp called for 375 degrees instead of 350.
I liked the ATK recipe better because it was less dense and fluffier. Seemed to work better for a breakfast food. It also had a yeastier "sweet bread" flavor profile, just more delicate all around. I think what I may do at some point in the future is modify the original (ATK) recipe a bit. Short of spending some time in NOLA, I'll never be really sure how they should taste, but that's probably a subjective thing long debated like "who makes the best NY pizza?"
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"It takes a long time to understand nothing" Last edited by Cloud9Bob; 12-20-2014 at 08:00 AM. |
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