Got another question over the weekend about fry oil. Specifically, does the kind of oil you use (vegetable, corn, peanut etc.) make a difference in a doughnut? The answer is unequivocally: yes. When it comes to frying a pastry, you want as neutral an oil as you can possible find: plain vegetable oil (usually a […]
READ ONI know what all of you are thinking out there, don’t think I don’t. You’re saying to yourselves: in order to get a carbon dioxide-producing leavening reaction you need both an alkaline and an acid. I only see soda (an alkaline) in the ingredients list. Where does the acid come from? I’m glad you asked […]
READ ONI’m heavily inspired by yesterday’s covered bridge festival experience to try to stretch the fair food season just a little further. So why not fritters? The fritter is a time-tested restaurant go-to, especially for urban pastry chefs looking to inject a little country authenticity into their dessert menus. The corn fritters weren’t half bad yesterday, […]
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