By Alton Brown
Alton Brown explores the technology at the back of breads, muffins, cookies, pies, and custards, explaining it in his personal inimitable style.
Recipes hide the entire fundamentals, from pie crust to funnel cake to cheese souffle. The publication additionally includes appendices and kit lists.
Read or Download I'm Just Here for More Food: Food x Mixing + Heat = Baking PDF
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Additional resources for I'm Just Here for More Food: Food x Mixing + Heat = Baking
Electronic scale Dry measuring cups rainy measuring cups Measuring spoons field grater Chef’s knife foodstuff processor 2 huge blending bowls Whisk Rubber or silicone spatula 1-ounce disher Tongs Newspaper or paper towels Cooling rack THE DRY items THE rainy WORKS THE EXTRAS i take advantage of peanut oil simply because I stay in Georgia and we’ve acquired lots to head round. I additionally imagine it smells the home up under standard vegetable oil—and should you pressure it via a fine-mesh sieve, i locate it may be re-used extra frequently than so much different oils. Pour the oil right into a deep fryer (mine often remains loaded) and set it for 375°F. gather the Dry items and the rainy Works through the MUFFIN procedure. while blending, take into account there'll be lumps…that’s lifestyles. allow the batter relaxation at room temperature for 10 mins. utilizing the disher, very rigorously spoon the batter into the oil. don't crowd the fryer—small batches of four to five doggies at a time paintings top, looking on the scale of your fryer. as soon as the fritters flow to the skin, turn them over in the event you can (they won’t wish to). get rid of with tongs whilst golden brown, three to three half mins overall, and drain on a rack set over newspaper or paper towels. Yield: approximately 36 doggies Seedy Crisps i admire crackers, and I’m no longer approximately to belief their creation to an individual (especially elves in hole trees). those complete wheat crackers are tasty and toothsome and approach greater than shop bought—and they’re effortless to make. So no excuses—get cracking! undefined: Medium blending bowl Whisk Rubber or silicone spatula Dough cutter fresh kitchen towel Rolling pin or pasta computing device Tailor’s ruler 1 or 2 jellyroll or part sheet pans Pancake turner Cooling rack THE DRY items THE rainy WORKS 1 THE rainy WORKS 2 THE EXTRAS position oven racks at positions B and C and preheat the oven to 450°F. In a medium bowl, arrange the Dry items based on the MUFFIN procedure. upload the oil and stir till simply mixed. Then upload water slowly till the dough simply comes jointly (you would possibly not use the entire water). flip the dough out onto a floured floor and knead three times. Divide the dough into eight items, hide with a kitchen towel, and make allowance to relaxation for quarter-hour. Roll out the dough based on the instructions lower than and position it on a parchment-lined baking sheet. Bake in line with instructions lower than. eliminate crisps from oven and position on a cooling rack. holiday into items of wanted dimension. For a skinny snacking cracker: Divide the dough into fourths, roll out as skinny because the seeds will permit (about 1/16 inch). Bake for four mins, turn, then bake for two to three extra mins, or till toasty brown. For a thicker dipping cracker: Divide the dough in part, roll out to 1/8 inch thick, after which stretch the dough out on 2 baking sheets. try and wrap the dough edges over the pan to avoid shrinkage. because the crisps bake, the dough starts to drag clear of the pan. Bake for six mins, turn, then bake for an additional four to five mins, or till toasty brown. Yield: the volume will differ in accordance with cracker dimension, yet this recipe will yield approximately 24 2 x 2-inch crackers or a dozen four x 4-inch crackers.