CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Is it just me or has anyone else noticed a funny after taste to their products? I especially notice it with the crescent rolls, biscuits and cinnamon rolls.
Is it just me or has anyone else noticed a funny after taste to their products? I especially notice it with the crescent rolls, biscuits and cinnamon rolls.
Is it just me or has anyone else noticed a funny after taste to their products? I especially notice it with the crescent rolls, biscuits and cinnamon rolls.
I made these yesterday with tube rolls. Italian cheese bombs. They were stuffed with salami & mozz cheese, then dipped in evoo and Italian seasoning w/ parm cheese. Not as good as garlic knots!
No need. I'm not the one who was confused.
I would just like to say that most of the time these are made with left over pizza dough. Although you can make a batch of pizza dough just to have knots. If you wanted to infuse the dough with more garlic flavor I don't think I would use garlic powder. I would use garlic infused olive oil when mixing the dough.
I have not tried using bread dough for garlic knots but I can't see why that wouldn't work too.
Now this I can do! Thanks AB!
You remind me of my girlfriend in California. She will tell you she doesn't do flour or dirt. Meaning she doesn't bake or do gardening.
So three years in a row she flew me out there to bake the Hershey's Chocolate Cake for her husbands birthday and the little soirée that she had that night. Everyone raves about that cake. I NEVER try to pass that off that it is my recipe. I am always willing to share a recipe with anyone who asks. I am only too happy to spread the news about how great that cake is.
Heh. It's not that I CAN'T bake, Addie, it's more that I don't like to bake. Way too fiddly, as Taxy would say.
Now playing in the dirt, that I enjoy.
I have a small container with garlic infused olive oil in the fridge. I had sliced a bunch of raw garlic and placed it in olive oil for a dish I was making that required both ingredients. I had more oil than the recipe call for, but I didn't want to toss it. I placed a small amount of citric in it and there it sits waiting for those garlic knots. Thanks for the idea.
Addie,
I would toss that oil and start fresh on knot night, just sayin'!
B
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