Frying 101: Frybread, Churros, and Fruit Fritters | Bake it Up a Notch with Erin McDowell скачать в хорошем качестве

Frying 101: Frybread, Churros, and Fruit Fritters | Bake it Up a Notch with Erin McDowell

FRYING 101: In this episode of Bake it Up a Notch, Erin Jeanne McDowell teaches us all things frying! Erin gives tips and tricks for the basics of frying, making Frybread, Churros, and Fruit Fritters. Frying can be intimidating for a lot of home chefs; tune in to learn from Erin as she demystifies frying and makes it approachable for all! FRYBREAD: "Frybread is a delicious, easy-to-make recipe that I love to make, and is an undeniable crowd pleaser. But before you try your hand at making it, it’s important to consider the fraught origins it has in this country. When the United States government forced indigenous tribes into reservations, tribes like the Navajo were forced off of lands that provided some of their most relied upon crops and foraged foods, and were instead supplied with a variety of processed foods, like flour and lard. Frybread was born out of necessity, but nevertheless became extremely popular amongst a number of tribes. I grew up attending annual art festivals at Haskell Indian Nations University in Lawrence, Kansas - which is where I had my first ever, hot, fluffy, and perfectly chewy frybread. This version is especially quick and easy, because it’s made with baking powder. I love it for its ability to throw together quickly, while simultaneously being the kind of recipe that makes people crowd in the kitchen to know exactly when the food’s ready." CHURROS WITH CHOCOLATE SAUCE: "Homemade churros are a fun baking project using the pastry “mother dough” Pâte à Choux. Pâte à choux is a cooked dough made from milk, water, butter, flour, and eggs. We dive in deep (the recipe and method for making pâte à choux) in the 'How to Make Eclairs, Cream Puffs & More' episode of Bake it Up a Notch–so be sure to head there if you need a refresher! Many classic recipes that use pâte à choux–like eclairs or cream puffs–bake the pâte à choux until crisp on the outside, and puffed and hollow on the inside. But other recipes, like churros or crullers, opt instead to fry the choux, yielding a crunchy exterior and a soft interior. My method includes a step that’s not always required, but is worth it!" PEACH FRITTERS: "If you’re a doughnut - or fried dough - lover, you’ve likely tasted the epic fruit-studded favorite that is the apple fritter. A fairly popular doughnut at shops, county fairs, and fall festivals, it combines fluffy, soft doughnut dough with pieces of spiced, lightly sweetened apples. As much as I love these fritters, I always wondered - where was the summer version? These peach fritters deliver exactly that - and I believe them to be truly, totally perfect." GET THE RECIPE: Frybread: https://food52.com/recipes/71479-fryb... Churros with Chocolate Sauce: https://food52.com/recipes/90029-chur... Fritters: https://food52.com/recipes/71901-peac... CHAPTERS: 00:00 - Intro 1:04 - Frybread 4:09 - The Frying Station | Frybread 9:19 - Frying Oil Tip 10:55 - Churros 14:41 - The Frying Station | Churros 20:03 - Fruit Fritters 24:25 - The Frying Station | Fritters 28:46 - Mistakes Happen 30:37 - Reusing Your Oil 33:10 - Closing Thoughts MORE FROM FOOD52: Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8 GET MORE OF FOOD52 BY CONNECTING BELOW: Website: https://food52.com Our Shop: https://food52.com/shop Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter