mayfair1929's Profile
What regional foods do people just get wrong?
Second the enchiladas with flour tortillas - not really enchiladas, as far as I'm concerned!
Oatmeal Cookies
I am seriously in love with this recipe:
http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/
And the currants are very swappable - I've used dried cherries or chocolate chips, depending on the day/mood.
"Rustic Fruit Desserts" anyone?
The lemon buttermilk rhubarb bundt cake is seriously awesome. I'm kind of ashamed that it's the only recipe I've used so far - I want to try them all, but somehow haven't managed to, yet. So many recipes, so few meals!
Doughnut frying issues
Also, cocktailhour, can I ask what recipe you usually use? If you're also working with cast iron on an electric stove, perhaps you can give me some insight as to what types of recipes are best? Do you usually do cake doughnuts or yeast? Thanks!
Doughnut frying issues
cocktailhour - it sounds like your electric stove is more precise than mine. I had it on either the medium or the medium-high setting throughout the process. At first I thought the setting was too hot while I was heating the oil, but after the first doughnut burnt, I took the pan off the heat and let it cool, and then brought it back to temp on medium.
Ernie Diamond - the dough was at room temperature, and was at no point stored in the fridge. I used a 3 1/2-inch diameter doughnut cutter, which I've also used previously.
Emme - this is the link to the recipe, which has a cup of sugar, though I don't know exactly the proportion - I didn't weigh the dough.
http://www.epicurious.com/recipes/food/views/Maple-Glazed-Sour-Cream-Doughnuts-with-Sugared-Walnut-Streusel-230925
I've used it previously in a deep fryer and on a gas stove, so I was especially mystified.
Thank you for all of your help on this, everyone!
Best burger in PDX
Cafe Castagna is my go-to.
Has anyone tried the burger at Paley's? I'm curious, but haven't gotten around to it.
Doughnut frying issues
todao, I spent probably an hour taking the oil off the heat, trying to get it to cool and then attempting to find the right level on the stove for it to stay at a decent temperature. In an ideal world, I would totally get a deep fryer, but honestly, I don't fry things often, and I've got a miniscule kitchen without much in the way of storage. Thanks for the tip, though.
jvanderh, I've used the recipe twice before with success - once on a gas range, and once in a deep fryer.
Has anyone had any success deep-frying with cast iron on an electric stove, or have I set myself an impossible task? Is there another type of vessel that would work better?
Doughnut frying issues
I checked it in boiling water, but not right before I used it for the doughnuts - it was about a day in advance. Do you think that's the issue?
And to cut the doughnuts out I used a doughnut cutter with a 3 1/2" diameter.
Doughnut frying issues
They were cake doughnuts, in a five quart dutch oven, with canola oil, which I have used previously with success.
I had the same initial thought with the temperature. It was 365 on the thermometer when the doughnuts went in - what was specified by the recipe. I tried lowering it to 350 and then 340, but got the same results, just a little bit slower (i.e., still burnt on the outside and gummy on the inside).
Doughnut frying issues
Okay, so I attempted doughnuts last night, using a properly calibrated thermometer, a cast iron dutch oven and an electric stove. The recipe is one that I have used previously, in a different pan, with a different thermometer, and on a gas stove, and it worked fine then. Last night, however, it was a complete disaster, with the doughnuts burning on the outside and totally raw on the inside. I've only made doughnuts a couple of times previously, and I'm not super knowledgeable about deep-frying in general, especially not on an electric stove. The temperature kept spiking wildly every time I added a doughnut to the oil, which didn't make sense to me, since I thought the oil was supposed to cool when I added the doughnuts.
So, in short, I'm asking for any tips regarding doughnuts (and deep-frying in general) on an electric stove, and any enlightenment as to what could have gone wrong?
Thanks!
