Cooking 101--how do you make.....?

[whatevergirl]

OKAY…How about donuts? Do you make them homemade, or make them with rollout biscuit dough? I saw Paula Deen’s show yesterday…I was home sick, and she made them…(I think?) using biscuit dough, took a circle and carved out a hole, and then she deep fried them…turning them every so often, as they floated. Oh my goodness…they looked crazy good. My dh said his mom used to make donuts…I admit, I have never made these…have any of you made them?

I’ve done this without even bothering to cut out the holes, you just end up with really big donut holes

Deep fry until they look good, then shake in a paper bag with cinnamon and sugar. You can do powdered sugar, too, but you have to wait until they cool off for that, and they taste better hot. I learned to do this in 7th grade Home Ec in Virginia.

Thanks for this…so you use the biscuit dough in the butter section of the store?

 

[kage_ar]

*You like wilted potato skin, maybe haha Kidding. Yes, different tastes. My dh likes them that way. *

Eating the skins, eewwwww.

The BEST is a roasted tater.

Rub the outside with butter or oo and some salt, poke holes, wrap in foil and throw down in the hot coals. Let them cook til the pork loin is done on the grill. HEAVEN

 

[Ganyssa]

I’ve done this without even bothering to cut out the holes, you just end up with really big donut holes

Deep fry until they look good, then shake in a paper bag with cinnamon and sugar. You can do powdered sugar, too, but you have to wait until they cool off for that, and they taste better hot. I learned to do this in 7th grade Home Ec in Virginia.

Thanks for this…so you use the biscuit dough in the butter section of the store?

Yes, just the ordinary pop-open cans.

 

[Consecrated]

In the microwave? Really? Huh…my dh doesn’t mind them in the microwave. The skin doesn’t taste that crunchy…sort of wilted…you know?

Well, the best way is in the oven with sea salt, but who has 1.5 hours every time?

So, microwave in a pinch. I still rub it with salt and it tastes fine to me, not boiled. The skin is not crisp, but not wilted. Maybe it’s just me.

well the best of both worlds: par cook in the microwave for about 10 mins for my little very weak micro, then in the oven for half an hour. quicker and the skin’s crispy.

thanks for the tip of olive oil and sea salt… never done that before but sounds great!

 

[puzzleannie]

no foil, that is a steamed potato, not a baked potato
choose those big Idahos, scrub well, pierce in several spots with a metal skewer or serving fork (the one with 2 long prongs that goes with your carving knife) roll in sea salt or kosher salt or pickling salt, the kind with big grains. If you like it, used fresh ground pepper 2. The alternative is to dry the potatoes, get butter all over your hands and grease them well, then roll them in the salt.

have the oven preheated to 425 and place the potatoes on the center rack, bake without opening the door for 50 minutes (this time depends on how big they are, the big long restaurant size ones take at least an hour–also depends on your oven, how many you have in there). try to keep them at least a couple of inches apart

take them out with mitts and squeeze to feel if they are done, don’t pierce to see if they are soft, because if you have to put them back in they wont bake as well.

let them sit on top of the stove for 5 minutes or so, to serve split the long way and the short way with a fork, not a knife, and squeeze with the mitts so the flesh comes out a bit. top just with butter and serve.

If you must have sour cream and other toppings, wait until the butter melts.

if you are not going to use butter, why did you waste all that time?

 

[kage_ar]

choose those big Idahos,

Great point!

Idahos or yukon golds for baking. Reds are NOT for baking.

 

[shannyk]

Ok, shanny…so you DON’T use the tinfoil thing.:ehh: I am really thinking that is the problem with mine…they just taste boring, or something. Like outback’s…you wouldn’t even need to put a pat of butter on it for it to taste good. It’s THAT good all by itself. Maybe I should just go to outback when I want one.

WG depends on how you like 'em I guess. Putting potatoes in foil with or without butter means they are kinda going to steam themselves and so the skin will be soft, not crunchy crispy. If you want crunchy crispy salty yummy rub with olive oil, and roll on a plate of sea salt, shake of excess, make one small slit down the middle, place on the rach (not on a tray or in foil) and bake at 400 or 425 degrees.

You don’t want lots of holes and you don’t want a big slit because then all the moisture evaporates out. Also, using Yukon gold or some other yellow flesh potato is good because they are more moist.

To do twice baked you’d do the above, let cool so you can handle,cut off the top third of the tato, scoop out some of the insides into a bowl, and mix with shredded cheese, milk, salt and pepper and whatever other goodies you like (sour cream, chives yadd yadda) then mash well until mixture is really smooth. Refill the skins with the mixture, sprinkle with a tad more cheese and bake just until cheese melts.

 

[shannyk]

Great point!

Idahos or yukon golds for baking. Reds are NOT for baking.

I love reds cut in wedges tossed in olive oil, chopped garlic, rosemary salt and pepper, roasted on a cookie sheet in one layer nicely spread out at 425, toss around 1/2 way through the cooking time, about 40 min total, give or take 10. Yummy. Even the picky eaters eat them.

 

[dulcissima]

My usual rule of thumb is, “until it smells like something that is good to eat.”

That’s my rule of thumb too. Way more dependable than a timer. The nose knows.

 

[dulcissima]

OKAY…How about donuts? Do you make them homemade, or make them with rollout biscuit dough? I saw Paula Deen’s show yesterday…I was home sick, and she made them…(I think?) using biscuit dough, took a circle and carved out a hole, and then she deep fried them…turning them every so often, as they floated. Oh my goodness…they looked crazy good. My dh said his mom used to make donuts…I admit, I have never made these…have any of you made them?

I totally remember making these at a friend’s house when I spent the night…back when I was about 12. We sprinkled them with cinnamon and sugar and they were soooo good…and I have never had them again.

 

[Rawb]

Thanks for this…so you use the biscuit dough in the butter section of the store?

NOOO! Pop-Biscuit Donuts never, ever taste as good as homemade. Now, this recipe I will give you takes a while, but it’s delicious! Especially with Homemade Apple Cider (the recipe for which I will also include). Cider and Donuts = best halloween ever.

2 cups mashed potatoes (Idaho works great)
1 3/4 cup sugar
3 eggs (beaten)
2 Tbsp melted butter
5 cups All Purpose Flour (approx.)
4 tsp cream tartar
2 tsp baking soda
1 cup milk
1 tsp salt
1 1/2 tsp cinnamon (approx)

Combine potatoes, sugar, eggs, and butter. Sift together flour, baking soda, cream tartar, salt and cinnamon. Add to potato mixture alternately with milk, ending with dry ingredients.

If dough is too wet to roll out, add a little more flour

Chill 1 1/2 hours in fridge

Turn out onto a well floured board. Roll to 1/4 inch thick. Cut with floured cutter. Fry donuts and holes in 360F oil (or how we do it: until a small drop of dough fizzles and puffs up quickly and turns a golden brown). Turn ONLY once (use a chopstick)

Drain on paper towels or rack. Leave plain or roll in cinnamon.

Apple Cider

1 jug apple juice
1 lemon cut into slices.
3-4 REAL Cinnamon sticks (go to the hispanic spices section, or a specialty store. The sticks you buy in the jar are not real cinnamon)
About 1/2 cup brown sugar
1 tea-ball filled with whole allspice and cloves
dash of nutmeg.

Put everything in a crock-pot, stir to mix, and let it heat up.

 

[kage_ar]

I love reds cut in wedges tossed in olive oil, chopped garlic, rosemary salt and pepper, roasted on a cookie sheet in one layer nicely spread out at 425, toss around 1/2 way through the cooking time, about 40 min total, give or take 10. Yummy. Even the picky eaters eat them.

Reds are great for roasted wedges, for fried taters, for boiling - mmmmmmm.

 

[happymommy]

I love reds cut in wedges tossed in olive oil, chopped garlic, rosemary salt and pepper, roasted on a cookie sheet in one layer nicely spread out at 425, toss around 1/2 way through the cooking time, about 40 min total, give or take 10. Yummy. Even the picky eaters eat them.

I made those the other day!! I love them!! Burnt my mouth because I had to eat them right off the cookie sheet:blush: I just couldn’t help myself, I blame the baby…normally I would have more control

 

[gam3rchic]

I love roasted sweet potatoes and I have a little shortcut. I actually microwave it first, for about 8 minutes on high then pop it into a 425 degree oven till it smells done and the sugar is coming out. I eat sweet potatoes savory, no cinnamon or sugar for me! Love it with butter and salt. I don’t bother coating the skin cuz I don’t eat it. I wonder if this would work with Idaho potatoes to speed up the baking process? I should try it, but I usually don’t eat idaho potatoes cuz of my PCOS diet.

 

[ac_claire]

We went through some very poor years when I was growing up where we pretty much lived on baked potatoes, so my family has perfected the technique.

First of all, no foil. As a previous poster said, that just steams the potato wheras you want it baked.

Second, no oil. This will make the skin softer than you’re wanting.

I used to work at the Outback and that’s the secret of the crispy-crunchy skin, btw: no foil and no oil! You can however brush a very small amount of melted butter on the dry skins before rolling in salt.

Scrub the potatoes well, and either dry them almost completely and rub the slightly damp skins with salt, or dry them completely and rub the lightly buttered skins with salt. Cut a criss-cross shape in the top if the potatos about and inch or so deep. Bake in a preheated oven (375-400 degrees is usually best) for about 30-60 minutes, depending on the size of the potato. Give it a good squeeze and if it “gives” easily, (like if you were squeezing a dinner roll say) then it’s done.

Take the poatoes out, cut the tops in the criss-cross again, give the bottoms of the potatoes a good squeeze so they open up, then add your toppings and mash with a fork. (I’m a potato purist, so I prefer just a bit of butter, salt or garlic salt and pepper.)

Please, even if you think you’ve already found the best method, just TRY this method and see what you think!

 

[ac_claire]

P.S. to my previous post: I forgot one detail…bake them directly on the oven rack, no cookie sheets. There shouldn’t be a problem with mess because remember, you’re only using a *very small *amount of melted butter on the skins. The coating is so light that the skins will absorb the butter and it won’t drip down in your oven.

 

[shannyk]

ac claire I double dog dare you to try the rubbing with olive oil then salt and see how you like the skin. It can be like food network challenge!!! LOL. Seriously I’ve had outbacks and they ARE good, but mine are crispier. To each his own though, everyone’s tastes are different.

Has anyone ever had the mushrooms at Texas Roadhouse? I’d love to know what they do to those…they are soooooooooooooooooooooooooooooooooo yummy. Little button mushrooms, kinda garlicky and salty, not soggy perfect texture, and really nice and dark brown and yummz…They use them on top of their steaks but I could order them alone as a meal, they are that good!! I wonder if they sautee them or roast them? I can’t quite guess…

 

[Aislin]

OKAY…How about donuts? Do you make them homemade, or make them with rollout biscuit dough? I saw Paula Deen’s show yesterday…I was home sick, and she made them…(I think?) using biscuit dough, took a circle and carved out a hole, and then she deep fried them…turning them every so often, as they floated. Oh my goodness…they looked crazy good. My dh said his mom used to make donuts…I admit, I have never made these…have any of you made them?

Frozen sweet bread dough makes really good donuts. My mom’s always made them with that or else regular bread dough. Just have to let it thaw and rise, then form it into donuts, fry, and shake in a bag of sugar. They’re realllly good.

 

[whatevergirl]

*Hmmm…that sounds good, aislin…I am going to make the potatoes tonight, with a salad. My kids are balking at this. I have grown weary of cooking two meals …one for dh and me, and THEN another for them. They eat this or they can cook their own dinner. Putting my foot down tonight.

I have another cooking 101 question…anyone ever make sushi…AND it looked like a pro did it? I would love to make this like one of my favorite Japanese restaurants, but I start to wonder…after all is bought, and prepared…it might be cheaper to order it out from the restaurant! *

 

[whatevergirl]

We went through some very poor years when I was growing up where we pretty much lived on baked potatoes, so my family has perfected the technique.

First of all, no foil. As a previous poster said, that just steams the potato wheras you want it baked.

Second, no oil. This will make the skin softer than you’re wanting.

I used to work at the Outback and that’s the secret of the crispy-crunchy skin, btw: no foil and no oil! You can however brush a very small amount of melted butter on the dry skins before rolling in salt.

Scrub the potatoes well, and either dry them almost completely and rub the slightly damp skins with salt, or dry them completely and rub the lightly buttered skins with salt. Cut a criss-cross shape in the top if the potatos about and inch or so deep. Bake in a preheated oven (375-400 degrees is usually best) for about 30-60 minutes, depending on the size of the potato. Give it a good squeeze and if it “gives” easily, (like if you were squeezing a dinner roll say) then it’s done.

Take the poatoes out, cut the tops in the criss-cross again, give the bottoms of the potatoes a good squeeze so they open up, then add your toppings and mash with a fork. (I’m a potato purist, so I prefer just a bit of butter, salt or garlic salt and pepper.)

Please, even if you think you’ve already found the best method, just TRY this method and see what you think!

An insider tip? I’m glad I started this thread. lol You know, the potato tastes buttery,not oily…and it has like a soft salt taste, if that makes sense. Again, maybe it would be easier to just buy the potatoes already done up from outback…take out style. Okay, no, I am going to make these tonight…hopefully, they will be good. I am going to try your method, claire…