…it’s good to know there’s somebody out there swimming upstream against the whole thing, throwing fat wads of cash to the four winds. That man is Nick over at imafoodblog.com, who dined with all the humility and restraint of a rubber baron this past weekend, with his Kobe beef carpaccio with shaved black truffles and […]
READ ONYou know enough about fats and frying now to know why solid fats are valuable to the food (and especially baking industry). Solid fats are durable and far less prone to both “weeping” and rancidity than liquid oils. Which means foods that contain them are less prone to spoilage, and that’s good for pretty much […]
READ ONI went and mentioned trans fats, which means I’m getting a lot of mail, some of it from people who are angry that I’m not angry about trans fats, some of it from people who just want to know what trans fats are. Since I’m not someone who enjoys controversy very much (even though I […]
READ ONReader Matt wrote in over the weekend to ask: I read your post “The True Sinker” and it made me wonder. According to your other posts on fry oil, only oil that’s pretty far gone soaks into food that fast. Does this mean most doughnut shops don’t change their oil very often? Actually, Matt, the […]
READ ONThe fact that shortening returns to firmness after a doughnut has been fried can have other advantages for the commercial doughnut makers. Specifically, it can mask a variety of sins committed by inept (or just plain cheap) fry guys. You now know from previous posts that old, worn out frying fat soaks into a doughnut […]
READ ONMy oh my I’ve received a lot of questions about doughnuts the last couple of days! Reader Seth asks: Joe, I notice you use liquid oil for your frying medium. I’ve heard that professional doughnuts makers use mostly solid shortening. Is that true? And if so, why? An excellent question, and one I’ve been meaning […]
READ ONReader Leonard M. writes in with a question about frying oil: Dear Joe, I read your posts on oil freshness will great interest, since it seems every recipe I have for deep fried food calls for 100% fresh oil. Many of them in fact instruct that old oil and new should never be mixed. I […]
READ ONReader Aubrey writes in with this comment about Tim Horton’s: I really enjoy your site and your way of analyzing and explaining baking concepts. You seem to be very talented and to normally have great taste in baked goods, but… I… I just cannot reconcile today’s post with what I have read previously. Tim Hortons […]
READ ONReader Jordan wrote in to point out that these droppers have hit the market in recent years. I’ve never tried one, but for fifteen bucks, can you go wrong?
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