Nice!I tried my hand at bagels for the first time. These are Asiago.
Recipe is https://sallysbakingaddiction.com/h...N9kHSRe_alw54FuSoJtwGLA3zwULmICuUpKSkA8PygFDU
Here's her video as well.
View attachment 2076249
They are very good.
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Nice!I tried my hand at bagels for the first time. These are Asiago.
Recipe is https://sallysbakingaddiction.com/h...N9kHSRe_alw54FuSoJtwGLA3zwULmICuUpKSkA8PygFDU
Here's her video as well.
View attachment 2076249
They are very good.
View attachment 2061798
Did some intense math to figure out the cooking time for the duck. The duck weighs 6.6 pounds. I converted it to kg for the recipe I use. I need to cook it at 355 degrees F for 1 hour 29 minutes and 48.678 seconds.
I first need to thaw it for 48 hours, boil the fat out, then dry it for 48 hours.
After that, it's cooking time! It will make a great Sunday dinner!
Jared
If you use a wild duck, there is no fat. When I cook one I have to put strips of bacon on top to keep it from drying out.
I do have a question for those of you who understand the science... Why did I put honey in the waterbath for the bagels?
The wild ducks that I harvested had lots of fat on them.If you use a wild duck, there is no fat. When I cook one I have to put strips of bacon on top to keep it from drying out.
The wild ducks that I harvested had lots of fat on them.
The mallards fresh off of the corn fields were loaded with lots of beautiful yellow fat.Same with my ducks and geese I harvested in the season.
sugar makes stuff brown.I do have a question for those of you who understand the science... Why did I put honey in the waterbath for the bagels?