What are some tips for yeast-based doughs? Especially: >Pizza >Doughnuts Pizza dough seems to elude me in making a good dough (rock hard OR strangely tough/chewy) whereas doughnuts have the same texture as pretzels. I'm using instant yeast and have tried proofing it with and without sugar, made sure to temp the water used to be 110F, and made sure to double-proof it: Once as a while and a second proofing after cutting to individual sizes. Are there any hidden secrets to making a good pizza dough and soft, fluffy yeast doughnuts?
Welcome to bodily fluids general. Talk about all the proteins you can recycle. I'll start.
Instead of using tissues, I've been eating my own sperm. Not bad actually. Satiates my hunger more than eating a vegetable. I've also tried drinking my piss, and will plan to try eating my poo in the future, since I discovered that it actually smells good if you eat only raw meat.
It's time to start thinking about making some eggnog. Here's my recipe:
12 eggs 1 1/2 cups sugar pinch of salt 1 1/2 cups of bourbon 1/2 cup of cognac 1/3 cup of dark rum 1/4 ts fresh nutmeg
1 cup heavy cream 3 cups whole milk fresh nutmeg
Add 12 egg yolks into a 2 cup measuring bowl. Add whites until 1 2/3 cups of egg is reached. (Reserve remaining whites for another use.) Pour eggs into mixer and beat on medium speed until pale. Slowly sprinkle in 1 1/2 cups of sugar. Add a pinch of salt.
Combine 1 1/2 cups of bourbon, 1/2 cup of cognac, and 1/3 cup of dark rum. Slowly drizzle alcohol into mixer on low speed.
Strain into glass container (1.75mL bottle will be more than enough) and add 1/4 ts of fresh nutmeg. Screw on cap and invert bottle to distribute the nutmeg. Cover bottle with foil to block light. This mixture will be 19%-20% ABV. Store for a minimum of 3 weeks in the refrigerator, ideally 3 months or more.
When it’s time to serve, whisk 1 cup of heavy cream to soft peaks in serving bowl. Whisk in 3 cups of whole milk and then the aged egg solution. Ladle into cups and garnish with freshly grated nutmeg. Yield: 77oz, 8% ABV.
If you want to serve only a small amount of eggnog at a time, combine some aged eggnog solution and dairy in a cocktail shaker and shake with ice.
Suggested liquor brands for eggnog: Bourbon: Wild Turkey 101, Buffalo Trace, Four Roses Cognac: Hennessy (cheaper brandy like E&J isn’t worth the savings), Christian Brothers is inoffensive for the price Dark Rum: Kraken, Myers