bill tarter sgs

esauce is a low-fat substitute for softened or melted butter. Applesauce adds a light, sweet flavor, as well as moisture, to any scone recipe. However, using applesauce cup to cup instead of butter can result in soggy scones. This is due to the high moisture and low fat content in applesauce. For the best results, use 1/2 cup applesauce and 1/2 cup fat-filled butter substitute, such as shortening, for every 1 cup butter called for in the recipe. Fruit Puree There are many fruits you can puree to replace half the softened or melted but shree fonts download ter in a scone recipe. This helps cut down on fat and adds a sweet twist to your results. Try scones with pureed prunes, apples, pears or mangoes. Like applesauce, the pureed fruit is low fat and high moisture, so it can lead to soggy results unless you use 1/2 cup pure bill tarter sgs e and 1/2 cup fat-filled butter substitute for every 1 cup of butter.Deep-Frying 101 Deep-frying is a deceptively subtle skill. If the .

doughnuts absorb very little of the fat. Most commercial doughnut makers use a solid fat for frying, which gives a lighter and less oil y feel when the doughnuts cool. Those are often partially hydrogenated and contain trans-fats, so the industry is in transition to alte rnative fats for frying. Olive Oil Olive oil is too costly for commercial doughnut makers to consider, but for home users it's an appea ling option. It consists primarily of healthy monounsaturated fats and is among the healthiest of all oils. However, olive oils vary wi c# program icon dely in their character and flavor. Rich, fruity extra-virgin olive oils are best suited for table use, where their rich and complex ta ste can be fully appreciated. Their distinct taste isn't suited to doughnuts, unless you're making a celebrity chef's special olive oil bill tarter sgs "beignets." A more neutral pomace or "extra-light" olive oil is more suitable, because it has a neutral flavor like other oils and a m .

ant in its own right, and it's a signal of trouble. It means the molecules of fat in your oil are breaking down and forming new, unheal thy compounds. If left alone, the fat will eventually ignite and cause a nasty fire. Cold-pressed and virgin olive oils can begin to sm oke at 250 F, much too low for deep-frying. Extra-light olive oils can go up to approximately 460 F, which is suitable for deep frying. Cooking Your Doughnuts There's a wide variance in smoke points between different brands of oil, but any olive oil labeled as pomace or adobe photoshop free textures extra-light should work for frying doughnuts. Use a thermostatically controlled fryer if you have one, or improvise a fryer in a deep, heavy-bottomed pot. For best results you'll need at least 4 inches of oil, and the sides of the pot should be high enough to minimize bill tarter sgs spattering. Use a candy/deep fry thermometer to monitor the temperature. Once the oil reaches 375 F, add the doughnuts one or two at a .

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