I am 76 Years old and have loved to cook since I was very young. I am intrigued by the new products and have tried several new techniques and have been amazed at how easy and predictable the outcomes have been. My doughnuts are no longer soggy with oil and my baked cheesy macaroni is perfect every time. My fried chicken and fried fish is always perfect. My pizza crusts and homemade breads rise amazingly. I wish that you would amass your recipes into a cookbook.
So I just had an amazing meal that I am not sure how to recreate. It was a Bear Claw made from a puff style pastry stuffed with blackberry filling and then turned into French Toast! I was wondering what the order of cooking frying and filling would be as well. But it was amazing!
Can you use CMC for donuts? A simpler pastry cream recipe would be cool to try. Something easier, that doesn't use a bunch of egg yolks. Dominique Ansel recipe that I use is runny at room temperature. Less runny. Thanks for the videos.
Crullers are my favorite, hard to find here in the south. My grandma made the best apple fritters and I have tried to make them, my grandchildren loved them, but I could never get them to taste as good as hers.
@@Modernist_Pantry I was thinking after I posted this that I used to make corn fritters and my Grands loved them. I know hushpuppies are popular down south, but I like fritters better.
Hi love your show, I would love to see you guys make churros a simple dough but difficult to get right but I have know, you guys have all the tricks up your sleeve, thanks for the great recipes. Monique G.A
Here you go: blog.modernistpantry.com/recipes/we-prefer-these-pretzels/ blog.modernistpantry.com/recipes/pretzelized-brieoche-bun/ (unfortunately we don't carry sodium hydroxide anymore but there are places where you can buy good food grade sodium hydroxide)
1. The dough for Jamaican patty 2.The doughs for Empanada's. and 3 the doughs for fried fruit pies. Jamaican patty crust and most empanada's are very different. I personally do not like most empanadas' while I love Jamaican patty crust. I would like to learn a empanada crust I can enjoy so I can have more then one style in my tool kit. And also a variation for sweet fillings. Finally Can you come up with a decent Keto Version so I can enjoy more then just a taste test when I make them for my family.
We have a few good ones! blog.modernistpantry.com/recipes/beyond-basic-gluten-free-blueberry-muffins/ blog.modernistpantry.com/recipes/divine-gluten-free-chocolate-chip-cookies/ blog.modernistpantry.com/recipes/remarkable-gluten-free-brownies/ blog.modernistpantry.com/recipes/cant-miss-gluten-free-cinnamon-rolls/
We used to get some from a local bakery they were big with lots of apple's, they always fried them to dark on the outside. They just changed their recipe and if course they are not as good.
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I am 76 Years old and have loved to cook since I was very young. I am intrigued by the new products and have tried several new techniques and have been amazed at how easy and predictable the outcomes have been. My doughnuts are no longer soggy with oil and my baked cheesy macaroni is perfect every time. My fried chicken and fried fish is always perfect. My pizza crusts and homemade breads rise amazingly. I wish that you would amass your recipes into a cookbook.
Thanks for sharing!
So I just had an amazing meal that I am not sure how to recreate. It was a Bear Claw made from a puff style pastry stuffed with blackberry filling and then turned into French Toast! I was wondering what the order of cooking frying and filling would be as well. But it was amazing!
That does sound amazing!
Of course I asked my question as soon as you mentioned it and Scott answered my question straight away! :-)
Happy to help!
Years ago I had a waffle that was amazing! It had a malt flavor with an airy texture similar to the cruller. I would love to have a recipe for it. ❤
Noted!
@@Modernist_Pantry I second a crispy and airy waffle!
This looks delicious! I would also love to see a streamlined recipe for kouign-amann
Not sure if it's stream-lined but we have a delicious kouign-amann recipe
blog.modernistpantry.com/recipes/fluid-gel-filled-kouign-amann/
I love pate choux. I'm wondering if these ingredients could improve on this already nearly perfect desert?
Yes, absolutely
love learning about non-diastatic malt powder, TY!
You are so welcome!
Churros. Sometimes they are so oily inside. After this episode, I would guess CMC can help that.
Exactly!
Can you use CMC for donuts? A simpler pastry cream recipe would be cool to try. Something easier, that doesn't use a bunch of egg yolks. Dominique Ansel recipe that I use is runny at room temperature. Less runny. Thanks for the videos.
Yes you can add CMC to any fried foods. Thanks for the suggestion!
Yes Keto crullers! Anything paleo/keto!! Help us WTF!!
We love You Janie & Chef Scott!!
Would be a challenge to get anything that light into a keto recipe for sure!
@@Modernist_Pantry That's why we need the magnificent Chef Scott on it like blue bonnet!!
Or are You old enough for that reference!! ;-)
Wow I just love you guys
Thanks!
Gougères seems like a great use for this. Can I simply add Gruyère cheese, nutmeg and pepper to this recipe?
Yes that would be great, just remove the vanilla.
Would the Gougères have a longer “shelf life” made this way?
Yum
Crullers are my favorite, hard to find here in the south. My grandma made the best apple fritters and I have tried to make them, my grandchildren loved them, but I could never get them to taste as good as hers.
Love fritters!
@@Modernist_Pantry I was thinking after I posted this that I used to make corn fritters and my Grands loved them. I know hushpuppies are popular down south, but I like fritters better.
can we add carboxymethycellulose for fried chicken breading?
Yes, that would help with reducing oil absorption
Hi love your show, I would love to see you guys make churros a simple dough but difficult to get right but I have know, you guys have all the tricks up your sleeve, thanks for the great recipes. Monique G.A
Great suggestion!
Please perfect soft pretzels or pretzel buns! Thank you for this recipe by the way, can’t wait to try!
Here you go:
blog.modernistpantry.com/recipes/we-prefer-these-pretzels/
blog.modernistpantry.com/recipes/pretzelized-brieoche-bun/
(unfortunately we don't carry sodium hydroxide anymore but there are places where you can buy good food grade sodium hydroxide)
@@Modernist_Pantry thank you so much! Yay!!
Perfect mille feuille w/ pâte feuilleté
Thanks for the suggestion!
1. The dough for Jamaican patty 2.The doughs for Empanada's. and 3 the doughs for fried fruit pies. Jamaican patty crust and most empanada's are very different. I personally do not like most empanadas' while I love Jamaican patty crust. I would like to learn a empanada crust I can enjoy so I can have more then one style in my tool kit. And also a variation for sweet fillings. Finally Can you come up with a decent Keto Version so I can enjoy more then just a taste test when I make them for my family.
Check out our fruit pie recipe:
blog.modernistpantry.com/recipes/burgundy-berry-hand-pies/
We'll see about the keto versions!
Ditto on a decent keto version!
Would be a challenge for sure!
Any recipe for donuts?
Here you go: blog.modernistpantry.com/recipes/slam-dunk-donuts/
Vegan pâte à choux
Noted!
Maybe because I'm a Southerner, but I'll add carboxymethylcellulose and Diastatic Malt Powder to my next batch of hush puppies
I would like to see Gluten free pastry.
We have a few good ones!
blog.modernistpantry.com/recipes/beyond-basic-gluten-free-blueberry-muffins/
blog.modernistpantry.com/recipes/divine-gluten-free-chocolate-chip-cookies/
blog.modernistpantry.com/recipes/remarkable-gluten-free-brownies/
blog.modernistpantry.com/recipes/cant-miss-gluten-free-cinnamon-rolls/
I wish you were in canada
We do ship to Canada!
Please make apple fritters.
noted!
We used to get some from a local bakery they were big with lots of apple's, they always fried them to dark on the outside. They just changed their recipe and if course they are not as good.
gluten free crullers
Would be a challenge for sure!
Omg…
This is super tasty
Make a perfect pavlova
Check out our pavlova recipe!
blog.modernistpantry.com/recipes/triple-berry-pavlova-with-raspberry-sorbet/