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5
Posted on 2/26/22 at 2:11 pm to finchmeister08
Sourdough is tough. Should be easier than that. But that's a lot of stuff up in that roll, could be good.
Beignets should be super light, it's a donut.
Beignets should be super light, it's a donut.
Posted on 2/26/22 at 2:22 pm to finchmeister08
King cake doesn't look bad.
Posted on 2/26/22 at 3:11 pm to finchmeister08
That's not a king cake. Looks more like it's a roulade of genoise sponge. Not that there's necessarily anything wrong with that. Hope it's good!
Posted on 2/28/22 at 11:07 am to finchmeister08
Why is it still so difficult for people outside of Louisiana to make a decent rendition of cajun / creole food?
Are there just too many shitty recipes in circulation for something like king cake, gumbo, etc?
Are there just too many shitty recipes in circulation for something like king cake, gumbo, etc?
Posted on 2/28/22 at 4:27 pm to finchmeister08
Aight.
The beignet looks fine from the outside, but holy cow it's waaaay too dense. The dough is not supposed to be packed that tightly. Needs to be a lot more air in the bread.
When you cut it open like that... it looks like a fried sour dough ball, with sugar on top.
Now the king cake. It would be laughed at anywhere in the South. But Indiana... it doesn't look too bad.
The beignet looks fine from the outside, but holy cow it's waaaay too dense. The dough is not supposed to be packed that tightly. Needs to be a lot more air in the bread.
When you cut it open like that... it looks like a fried sour dough ball, with sugar on top.
Now the king cake. It would be laughed at anywhere in the South. But Indiana... it doesn't look too bad.
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