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Aki and Alex
Levittown, PA
Recent Activity
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Observing the process of the reverse sear has me wondering if low temperature cooking could be improved by using low temperature dry heat. The low temperature oven allows the meat to cook slowly and the exterior to dry. The dried... Continue reading
Posted yesterday at IDEAS IN FOOD
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Bread Cheese Fat Three ingredients with a limitless upside. There is no right nor wrong. But there are as many opinions on the proper arrangement of the ingredients as there are ways to combine them. Years Past June 24, 2018... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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Years Past June 23, 2018 June 23, 2017 June 23, 2016 June 23, 2015 June 23, 2014 June 23, 2013 June 23, 2012 June 23, 2011 June 23, 2010 June 23, 2009 June 23, 2008 June 23, 2007 June 23,... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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It's officially summer. That means we are busy transforming iconic summer inspirations into doughnuts. This week we coated our potato twists with lemon glaze and strawberry crumbs. (Potato chips washed down with strawberry lemonade.) Years Past June 22, 2018 June... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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I like doughnut fusion. From our initial successes with the marble doughnut and into the doughnut clusters we have seen that doughnuts have the ability to bond together and to other ingredients. Our Tiger Crunch was created because we knew... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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The blend of habanero peppers and yellow mustard is a flavor base I would not have originally considered. After having "Lottie's" in our kitchen I can't figure out how we had gone so long without it. Years Past June 20,... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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Proximity leads to breakthroughs. Years Past June 19, 2018 June 19, 2017 June 19, 2016 June 19, 2015 June 19, 2014 June 19, 2013 June 19, 2012 June 19, 2011 June 19, 2010 June 19, 2009 June 19, 2008 June... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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Too often I dither about the perfect way to cook and feature a seasonal ingredient. The inspiration comes from action. Years Past June 18, 2018 June 18, 2017 June 18, 2016 June 18, 2015 June 18, 2014 June 18, 2013... Continue reading
Posted Jun 18, 2019 at IDEAS IN FOOD
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If the most delicious parts are the ones that are either cut, trimmed or discarded perhaps we need to change our approach. Years Past June 17, 2018 June 17, 2017 June 17, 2016 June 17, 2015 June 17, 2014 June... Continue reading
Posted Jun 17, 2019 at IDEAS IN FOOD
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We salted the steak 24 hours in advance and let it air dry on a rack in the refrigerator. We cooked the steak on a wire rack in a 200° oven until it reached 110°F. We let the steak rest... Continue reading
Posted Jun 16, 2019 at IDEAS IN FOOD
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We roll our potato dough into a rectangle. We cut it into 1 inch wide pieces. We cut each piece 7/8 down the middle. From here we can fold the dough over itself and create the classic twist. This process... Continue reading
Posted Jun 15, 2019 at IDEAS IN FOOD
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Our sake strozapreti take time to cook. They took a good 13 minutes in this shape. To me that was too long. I need to roll the dough thinner to shorten the cooking time. But when they were cooked they... Continue reading
Posted Jun 14, 2019 at IDEAS IN FOOD
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Today we put our doughnut poprocks into play. The poprocks have a toasted doughnut flavor, reminiscent of nilla wafers. Cynthia connected the dots and said we should do a banana cream pie style doughnut. We coated our cluster doughnuts with... Continue reading
Posted Jun 13, 2019 at IDEAS IN FOOD
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Sake Strozapreti 450 grams durum flour 6 grams salt 230 grams sake Put the flour and salt in a medium bowl. Pour the sake into the flour and use your fingers to disperse the water and bring the flour into... Continue reading
Posted Jun 12, 2019 at IDEAS IN FOOD
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I coated blank poprocks with our doughnut magic shell. The magic shell coats the rocks and keeps moisture at bay. This is both a doughnut and frozen custard topping. Years Past June 11, 2018 June 11, 2017 June 11, 2016... Continue reading
Posted Jun 11, 2019 at IDEAS IN FOOD
we use fleischmanns
Toggle Commented Jun 11, 2019 on Maximum Flavor Doughnuts at IDEAS IN FOOD
1 reply
Feel free to add vanilla and substitute buttermilk these are the inspirational doughnuts which we have evolved into the curiosity doughnuts
Toggle Commented Jun 11, 2019 on Maximum Flavor Doughnuts at IDEAS IN FOOD
1 reply
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I have spent a fair amount of time tinkering with the trimmings from our Angel Doughnuts. The babka was delicious but frying it destroyed our oil. We started rolling the trimmings into large squares, then rolling them around cannoli tubes... Continue reading
Posted Jun 10, 2019 at IDEAS IN FOOD
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Today we started serving our sourdough bars. To make them we fold and then roll the trimmings from the sourdough doughnuts into a wide strip. We cut the strip into bars. We are still working on the bar sizing. Today... Continue reading
Posted Jun 9, 2019 at IDEAS IN FOOD
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A year ago we introduced the Earl Grey Glazed Doughnut. When I was tasting the glaze the other day it reminded me of Fruity Pebbles. We recently brought strawberry crumbs back into the rotation. The two pieces clicked. The strawberry... Continue reading
Posted Jun 8, 2019 at IDEAS IN FOOD
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Chocolate chip shortbread took on a life of its own in the digital culinary landscape. I became intrigued by the idea because it became part of the food worlds pop culture. We made our chocolate chip shortbread by combining pulverized... Continue reading
Posted Jun 8, 2019 at IDEAS IN FOOD
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I have been looking for a corn-centric topping for doughnutland. We have made a popcorn glaze and a corn chip and white chocolate crumble. Both were exciting, delicious and fun in the moment. But they didn't stick. I'm not sure... Continue reading
Posted Jun 6, 2019 at IDEAS IN FOOD
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We have not made sourdough waffles in years. How many years? Since we wrote our first book. But with sourdough on my mind and abundant in the kitchen it was worth revisiting. We modified our original recipe utilizing the feeding... Continue reading
Posted Jun 5, 2019 at IDEAS IN FOOD
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I was certainly overzealous with the toppings. The dough held up to my heavy handed approach. The bottoms and sides were crispy. The interior was light and fluffy. The tops were, as I noted and can be seen, over the... Continue reading
Posted Jun 4, 2019 at IDEAS IN FOOD
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I opted to use our 100% hydrated pizza dough as the framework for a sourdough square pie. I have been using the feeding model for sourdough that is outlined in of Ken Forkish's brilliant book, The Elements Pizza. I doubled... Continue reading
Posted Jun 3, 2019 at IDEAS IN FOOD