Brown Sugar Kitchen cookbook by Tanya Holland

[hannibal833]

 

Brown Sugar Kitchen cookbook by Tanya Holland

 

This book is worth buying for the first 2 recipes that I've tried. We don't live far from the Brown Sugar Kitchen here in Oakland, and love their chicken & waffles. This book has made up for the disappointment we experienced one day when we stopped by to do a Saturday morning pick-up for take out (rushing to the City to take care of some family business)... the BSK does not do take out on their wonderful chicken & waffles. Sigh. The craving has been hanging in the background since. So when I saw the book, I had to buy it.

 

I made the chicken last night. A wonderful recipe, and the first time that I actually got fried chicken right... crispy and flavorful, step #1 calls for coating the chicken with an herb blend before the buttermilk happens... succulent & juicy, fry til golden then finish in the oven until cooked through (to 165 degrees F!) If you like to cook, you'll know how much this makes sense.

 

And the waffles. Well, let me say first, that one must have faith in the recipe's instructions. The 4-hour to overnight rest period is necessary. This is a yeast-based waffle batter that requires the proliferation of certain chemical processes in order to be right. Furthermore, if you've never made yeast-based waffles, you will think you that you got it all wrong. This batter is thin & runny, and looks nothing like the typical baking powder/baking soda thick waffle batter. If you cook these waffles right away, they'll be dense and flat in flavor. Exercise patience. Let the batter rest and you'll be rewarded with magically light, crunchy, melt in your mouth treats. You'll never go back.

 

Format: pdf

Language: English

Size: 87 MB

Hoster: Uploaded

 

http://ul.to/vk6oqo5t