DOES WATER WEIGH MORE FROZEN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CLASSIC GLAZED DOUGHNUTS RECIPE | EPICURIOUS



Classic Glazed Doughnuts Recipe | Epicurious image

Cookbook author and food photographer Lara Ferroni created this classic doughnut recipe exclusively for Epicurious. For Ferroni's doughnut-making tips and more recipes, see our complete guide to [homemade doughnuts](/articlesguides/howtocook/primers/doughnuts_recipes). We've included two glaze options, sugar and chocolate, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar. If your kitchen is on the cold side, an easy way to create a warm place for the dough to rise is to turn the oven on to 250°F, and set the bowl of dough or the baking sheet of doughnuts on top.

Provided by Lara Ferroni

Yield Makes 8 to 12 doughnuts

Number Of Ingredients 12

1 tablespoon plus 1 teaspoon active dry yeast
1 cup whole milk, heated to 110°F
2 to 2 1/2 cups (320 to 400 grams) bread flour
1 teaspoon pure vanilla extract
3 large egg yolks
2 tablespoons (30 grams) superfine sugar
1/2 teaspoon table salt
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes
Vegetable oil for frying
Basic Sugar Glaze
Chocolate Glaze
Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer

Steps:

  • In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
  • Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
  • Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
  • Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
  • When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
  • While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .

10 HOMEMADE CAT FOOD RECIPES THAT ARE HEALTHY!



10 Homemade Cat Food Recipes That Are Healthy! image

Provided by Christine Smith

Categories     Main Course

Prep Time 60 minutes

Yield 3

Number Of Ingredients 10

1 cup Water (or more if your cat will eat it with more water)
2 Eggs. Use the yolk raw but lightly cook the white (soft boiling them works well) (optional - if your cat won't eat the food, try removing the eggs. Some cats just don't like them.)
5,000 - 10,000 IU Fish oil (5-10 capsules of the average 1,000 mg capsule) Fish oil is a good source of essential fatty acids. Do not use COD liver oil! 
400 IU or (268 mg) Vitamin E (powdered E in capsules is the easiest to use)
50 mg Vitamin B-complex (capsules or tablets)
2,000 IU Taurine (use powdered - either in capsules or loose)
1 tsp Morton Lite salt with iodine
4 oz chicken livers per 3 lb of meat/bones/skin
2 1/3 tbsp tablespoons bone meal
3 lbs chicken thighs, with skin, bones removed (do not remove fat or skin - these are necessary ingredients for kitty health!)

Steps:

  • Bake (at 350 degrees) the chicken/turkey thighs and liver leaving ~50% of the thigh meat raw. (The time needed varies depending on how thick the thighs are but is usually ~15 minutes, give or take.) The liver will be cooked more than the meat which is fine.
  • Remove from the oven and put in cold water to stop the cooking process.
  • Remove some of the raw meat from the bone for chunking (for the version in the picture, I used a grinder, if you use meat shears or a knife to "chunk" the meat - cutting it into small pieces about the size of a dime, it will look like the second picture). The bigger, the better. Keep in mind that raw meat is more tenacious (and better for teeth) than cooked meat. Make sure that you include the skin and all the fat!
  • If using eggs, make sure you cook the whites (the yolks can be cooked or left raw). Break the egg into small pieces so that it incorporates into the rest of the ingredients.
  • Mix together the meat/liver/skin, egg whites, and fat drippings in one large bowl. Placed mixture in the refrigerator while the supplements are mixed up.
  • Combine the water, egg yolks (if you only cooked the white versus the whole egg), vitamin E, vitamin B-complex, taurine, salt, bone meal, and fish oil with a whisk. Note that it is helpful to put the fish oil capsules in warm water in advance of mixing up the supplement slurry. It takes about 15 minutes for them to dissolve and I use my hand to make sure that all of the oil is squeezed out of each capsule. Some people poke the fish oil capsules with a pin. It is ok to leave the capsules in the water. Most cats readily eat them but if your cat is not fond of fish, then you may want to remove them.
  • Pour the supplement slurry into the meat/skin/liver/egg mixture. Mix very well.
  • Portion into containers and freeze. Leave at least 3/4" of head space to allow for expansion.
  • Ideally, the food should only be in the refrigerator (in a completely thawed state) for 48 - 72 hours so keep that in mind when choosing your container size. The average cat eats about 3.5-6 ounces per day.

4 DETOX WATER RECIPES FOR WEIGHT LOSS & BODY CLEANSE ...
2019-05-09 · The more you drink these detox water recipes, the better your digestion (and less indigestion!) will be! It also aids in weight loss, flat belly, and increases your metabolism! Drinking detox water supports: liver cleanse; removes toxins; clearer skin; weight loss; better digestion; increases hydration; improves mood; decreases risk of kidney stones; improves energy levels; balances pH levels ...
From delightfulmomfood.com
See details


WARM WATER LOBSTER TAILS 20/24OZ | BUY FROZEN LOBSTER TAILS
Our warm water lobster tails have a sweet, succulent, and mild flavor, and tender texture. Due to living in warm waters, they have thinner shells and tend to be less dense than their cold water cousins but have much more meat in the tails. The meat is also tends to be bit softer compared to cold water lobsters. Freshly-frozen, this selection averages 20 oz to 24 oz each.
From fultonfishmarket.com
See details


HOW LONG DOES IT TAKE TO THAW A TURKEY? | THANKSGIVING ...
2021-09-07 · Then drain all the water and refill with more cold water every 30 minutes. Plan on 2 to 3 hours for every 5 pounds of frozen turkey. For that same 20-pound turkey above it should take 8 to 12 ...
From foodnetwork.com
See details


HOW TO DEFROST A TURKEY IN TIME FOR THE FEAST | BETTER ...
See more about how long turkey keeps in the freezer. Or perhaps the turkey you bought was already frozen and you need to know if it should go straight to the fridge to start thawing, or into the freezer for a couple more days. Before you can start seasoning and roasting a delicious turkey, it needs to be fully thawed. Here are our recommended ...
From bhg.com
See details


SOUS VIDE FROZEN CHICKEN BREAST - IZZYCOOKING
2021-02-03 · Make sure everything below the zip-line is covered by water, then seal the rest of the bag. If your vacuum-sealed chicken tends to float, you can use a heavy kitchen item to weigh it down. Make sure all the meat is fully submerged while the seams of the zip-top bag are above the water. If You Like This Recipe Try out More Sous Vide Chicken Recipes
From izzycooking.com
See details


IT ISN'T SAFE TO COOK FROZEN MEAT IN THE SLOW COOKER ...
You'll enjoy more time with loved ones and less time rushing around the kitchen on Christmas morning with some of our favorite make-ahead Christmas breakfast recipes. Along with easy make-ahead recipes to feed a crowd, we'll also share tips for getting set up for a stress-free Christmas breakfast. With a little advance prep, you can relax and enjoy the holidays, too.
From allrecipes.com
See details


4 WAYS TO COOK FROZEN LOBSTER TAILS - WIKIHOW
2021-10-12 · Bring a large pot of water to a boil and add salt. Set a large pot on the stove and fill it 3/4 full with water. Put a lid on the pot and turn the burner to high. Heat the water until it begins to boil and you see steam escaping from under the lid. Then, wear oven mitts to carefully remove the lid and add salt to season the water.
From wikihow.com
See details


HOW TO THAW FROZEN FISH | EPICURIOUS
2016-09-27 · More To revisit this ... Prepare a large bowl of hot water, place the frozen fish into a resealable plastic bag, and submerge the bag in the hot water for 5 minutes. If the bagged fish starts ...
From epicurious.com
See details


SMOKED TURKEY BRINE RECIPE
2021-10-28 · To ensure accuracy weigh your salt. 1 cup kosher salt weighs 225 grams. Mike Lang How Does Brining Work? As the turkey soaks, the salt works its way into the turkey’s protein cells. While salt pulls moisture out of the meat, it simultaneously increases the size of the turkey’s protein molecules allowing it to hold more liquid, resulting in a plumper turkey. The increased capacity for ...
From simplyrecipes.com
See details


AUTHENTIC GERMAN ROLLS - MY GERMAN RECIPES
2019-01-03 · Gluten forms when water is added to flour and is mixed. During mixing, a continuous network of protein forms, giving the dough its strength and elasticity. By holding gas produced during fermentation, the protein network allows bread to rise. www.grainscanada.gc.ca. The Temperature, Oven and more. You can use your regular oven for baking the ...
From mygerman.recipes
See details


HOW TO COOK FROZEN CHICKEN BREASTS IN THE INSTANT POT ...
2018-01-26 · I put in 2 large, individually frozen and vac-packed Tyson breasts, in the 6 quart Insta-Pot for 12 mins, following the instructions here, waiting 10 minutes to naturally depressurize, with just 1 cup of water, it was *almost* there, read 160 on the thermometer. Put it back in for 4 more mins, will recheck in a few mins after depressurization… that was it! Next time, for breasts that size (I ...
From thereciperebel.com
See details


YELLOW CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
2021-10-09 · *5/9/2019: We updated our old Yellow Layer Cake in favor of this new version which incorporates even more butter, as well as buttermilk for a softer crumb and extra boost of moistness! As an added bonus, this new yellow cake yields more batter (about 8 cups vs. 6.5). The final cake stands just over 4 inches. If you are attached to our OLDER Version of Yellow Cake from Scratch-
From mycakeschool.com
See details


CHOW DOWN | EHOW
Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy alternatives and more.
From ehow.com
See details


FROZEN FOOD SAFETY MYTHS DEBUNKED - TODAY.COM
2020-10-08 · Experts weigh in on the top 10 food safety myths and answer the most common questions. From pasta sauce to poultry, here's how to keep frozen food safe to eat and delicious. IE 11 is not supported.
From today.com
See details


SMOKED TURKEY BREAST RECIPE
2021-10-27 · If you are not running water over the frozen turkey, change the water every 30 minutes. This method reduces thawing time to just 4 1/2 hours. No matter your process, just be sure to follow health guidelines and do it safely. While I prefer a free-range turkey over an enhanced commercial variety, I go with what I can get and the brine still adds a flavor boost worth its time. The Brine . Turkey ...
From simplyrecipes.com
See details


DELICIOUS PINK CHAMPAGNE CAKE RECIPE FROM SCRATCH | MY ...
2020-02-24 · More Cake Tutorials and Recipes. ... I did substitute raspberry flavored sparkling ICE water. This added plenty of coloring so I didn’t add any more. I do think i would cut the sugar back as I believe the flavored water added too much sweetness. My cakes didn’t dome, which doesn’t bother me, but I did find that the batter rose nicely and I nearly overfilled a few cups! This was my test ...
From mycakeschool.com
See details


6 BENEFITS OF HOMEMADE MEALS + 7 RECIPES | THE WHOLE U
2015-03-06 · 6 Benefits of Homemade Meals + 7 Recipes. Posted on March 6, 2015 by Chiara Iacoviello.This entry was posted in Eating Well.Bookmark the permalink.. For the first week of the March Culinary Countdown, we looked into the benefits of cooking at home with dietitian Ben Atkinson, who manages Harborview Medical Center’s outpatient nutrition, informatics, and wellness programs in the Nutrition and ...
From thewholeu.uw.edu
See details


VET-APPROVED HOMEMADE DOG FOOD RECIPES
2021-09-24 · We calculate the initial food dose using a generic dog equation, however, for any individual dog this generic equation can be off by +/- 50%. If you think your dog requires more or less food, simply feed more or less in total adjusting (-/+ 25%) the amount for proper weight and condition. Please weigh the dog weekly while eating this diet.
From thesprucepets.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »