Do you Guys put baking soda AND yeast when you make doughnuts?
How does baking soda work? I can never get it right. I put baking soda and vinegar when kneading dough and I’ve tried it like half a dozen times now but it never feels quite right…
Pic related: made stick donuts sort of
Well I kinda ate it all…
I had kiofte, sausage, pork chop, classic shopska salad, chicken livers with onions, some other stuff and a lot of other people around…
We have a village … I guess festival is the English word for it … So we have a lot of people as guests…
Sorry, no pictures…
PS: tomorrow it will all happen again, so maybe pictures then…
I only use yeast when making doughnuts.
Typically when using Baking Soda the recipe would already have an acidic ingredient to interact with to create the CO2, otherwise you would use Baking Powder (baking soda with a dry acid) instead. The other thing to consider is that Baking Soda and Baking Powder start to react immediately when liquid is introduced to the batter, so it needs to be cooked rather quickly after adding the liquids. You can also get into the Double Acting Baking Powder, which will realease CO2 once liquid is added and also when exposed to heat.
made babish’s carnitas for burritos. been super busy lately between work and my nephew getting born, so mostly been eating someone elses food not mine but not tonight!.
I hope you ate this Pete, otherwise I’ll have to report you to the authorities for shit posting.
Oh, I forgot the new rules… I love the one about alt accounts… Half the forum should be gone now…
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Surprisingly few alt accounts that aren’t spammers.
That’s one of the most unfortunate thing about food here in the States. When you say “ramen” people immediately think you mean the bad and wrong, freeze dried, microwaved, noodle bricks.
A bowl of real ramen is pretty badass.
Yes, I wanted to make it myself but I didn’t want to buy chicken lol