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| Jigenjuke:
That's balsphemy :badmood: heh heh just kidding man whatever works :cheers: |
| gourami:
(Pretty much a rip of Auntie Anne's Pretzels, taste nearly identical though no recipe was used) 1 two pound bag all purpose flour 2 cups lukewarm water, + as needed 2 1/4oz packets active dry yeast 1 teaspoon sugar 2 sticks butter, melted separately 1/4 cup molasses kosher salt 1 egg 1 cup baking soda. Combine lukewarm water and yeast, as well as sugar and set aside for 5 minutes. After 5 minutes, combine yeast mixture with flour. Add 1 stick cooled (while still melted) butter and the molasses. Mix well. Add water as needed to form a firm dough turn dough out onto floured surface and knead for 2-3 minutes, til everything is well combined and the dough is smooth. Make desired shapes (preferably something like a stick or a traditional pretzel shape, helps in cooking). Bring to a boil a half gallon of water with the baking soda mixed in. Dunk each pretzel in this boiling mixture for 10sec each, then quickly remove with a slotted spoon, and place on a baking sheet. Technically, you're supposed to use lye for this step, but its really hard to find food grade lye in the US, and there are safety concerns. Once on baking sheet, apply a mixture of the other melted stick of butter and the egg with a basting brush. Sprinkle salt on (or cinnamon-sugar) and bake in a 400 degree oven for 10-15 minutes. Let cool Enjoy! |
| Jdurg:
Yeah, the lye really just gives the pretzel the brown outer coating without having to cook it too much. It's really more for aesthetics than anything else. On E-Bay you can always find high grade soap-making lye which will work just fine and won't be full of other "nasties". (which is kind of ironic since lye itself is really quite nasty). The more "wholesome organic" lyes are typically contaminant free. |
| SirPeale:
--- Quote from: ratzz on November 11, 2007, 05:01:39 am ---Does anyone have a good recipe for Buffalo Wings? --- End quote --- I'm a big fan of Alton Brown. So when he comes out with a dish that I like, I have to try doing it "his way." Last excellent dish was his green bean casserole. I couldn't get the fried onions on top to come out right (they kept burning) so I ended up using French's Fried Onions instead. Totally awesome. His latest show, entitled "The Wing and I" dealt with chicken wings. I've always done wings my own way, with a marinating and a slow baking that has yielded an "okay" result, but nothing spectacular. Alton's cooking method was remarkably simple, quick, and yielded the tastiest, juiciest wings I've ever had. First you steam the wings for ten minutes. He recommends chilling them for an hour afterwards, but I didn't like they way the skin browned doing that. Then, onto a cooling rack over a baking pan, into a 425 degree oven for 20 minutes. Flip them and bake for another 20. 1/4 cup of hot sauce with 1/2 a stick of melted butter, mix, and toss them on the hot wings. |
| abzman2000:
Alton Brown is the Chuck Norris of cooking, everyone should know that. and instructables has a lot of creative recipies if you look, and they have quite a few on how to make $.10 ramen delicious :) |
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