Request for Recipes

[footfootfoot]

Originally Posted by Undertoad

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Serious PRO TIP (I learned it this winter at the ski area from the head cook)

2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.

Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)

When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..

If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.

NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.

My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.

I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.

Quick and simple.

[Undertoad]

Originally Posted by footfootfoot

Serious PRO TIP

emulsion

Fuck yeah emulsion, thank you! Trying this very very soon now.

[xoxoxoBruce]

These were popular in the '50s and '60s, when housewives (remember them), got bored with the same old recipes, or needed something different for a special occasion. But when her MIL was coming it had better be fool proof so these suggestions from food companies and supermarkets were comforting. They didn't have to worry about what it tastes like, only that it looks right.
I assume Bowman is the name of a market.

[xoxoxoBruce]

Homemade Fortune Cookies Yield: 16

INGREDIENTS
2 egg whites from extra large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup sugar
Handwritten fortunes (optional)
1 cup chocolate chips (optional)
Sprinkles, for garnish (optional)

INSTRUCTIONS
Preheat the oven to 350ºF. Line a sheet tray with parchment paper or a Silpat.
In a large bowl, whisk together the egg whites, vanilla, cinnamon, flour and sugar.
The batter will be very loose.
Using a small spoon, scoop about 1 tablespoon of batter onto the lined cookie sheet.
Use the back of the spoon to smooth the batter into a very thin circular layer. Repeat this process with additional batter to form two or three circles of batter on the cookie sheet. (See Notes below.)
Bake the cookies for 5 to 7 minutes, or just until the edges of the cookies begin to brown.
Remove the cookies from the oven, place the handwritten fortunes in the centers of the cookies, and then use a flat spatula to very carefully release the cookie from the sheet tray. Fold it in half, then pinch the edges inward (as shown above) to create the fortune cookie shape. Continue this process with the remaining cookies, which will harden within 30 seconds of being formed.
As an optional garnish, melt the chocolate chips in the microwave in 20-second intervals then dunk the hardened and cooled cookies into the chocolate. Immediately decorate the chocolate-dipped cookies with sprinkles and let harden.

NOTES:
It may seem tedious to only portion out one or two cookies per batch, but I found that trying to bake three or more cookies and shape them all before the last one completely hardened was difficult to do. Baking the cookies in batches of one or two guarantees you'll have enough time to fold them into the perfect fortune cookies.