Thursday, February 24, 2011

Hotdog in Home Baked Buns, French Fries and Onion Rings

I tried the recipe from's Christmas Tree Custard Bread (Super Soft).  The extra dough angel used to make the long bread looked attractively interesting for hotdog dinner that I wanted.  Since the holiday is passed, I made the other doughs into balls and into the shape of a double-rings.  It complemented my Potato-Leek soup (from Bouchon recipe book, previously posted) at the office today.  It was a good lunch.
For dinner, I also prepared French Fries from Chef Thomas Keller's Bouchon Recipe book.  I learned about blanching the french fries at 325'F and then fried at 375'F.  Wow... time consuming.  I also made some onion rings ... woops... didn't have Panko in my pantry.  Soooo.... onion rings dipped in seasoned flour, buttermilk, and tested with  white corn meal dip also.... that was not very tasty.... so I changed the last coating with Tempura powder.  That's much better.  Keeping the peanut oil between 350'F and 375'F is challenging indeed.  This is when the electric skillet with temp controller would work well... I think.

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