Shallow-fried 'cannoli' cookies
video description
Date: 2023-09-12
Related videos
Comments and reviews: 20
Mateus
Adam can we expect a donut video soon? would be cool to see a few donut dough experiments like you did pizza dough. Amounts of each ingredient, frying temperatures/volume. The type of oil+shortening combination to fry and keep moisture in the donut while avoiding rancid flavour from certain shortenings. Shaping the doughnut with a rolling pin or just poking a hole into a doughball. Shaping first then letting it ferment, or letting it ferment, shape it, then final proof. Unsweetened condensed milk x milk powder. But i am asking too much. these are thing i should probably do myself and im throwing it to you hehe
reply
Adam can we expect a donut video soon? would be cool to see a few donut dough experiments like you did pizza dough. Amounts of each ingredient, frying temperatures/volume. The type of oil+shortening combination to fry and keep moisture in the donut while avoiding rancid flavour from certain shortenings. Shaping the doughnut with a rolling pin or just poking a hole into a doughball. Shaping first then letting it ferment, or letting it ferment, shape it, then final proof. Unsweetened condensed milk x milk powder. But i am asking too much. these are thing i should probably do myself and im throwing it to you hehe
reply
eksoskel
Really like the idea of having Lauren doing the on-camera making of. Really gives a better sense of what it would/will look like when I try to follow the recipe as someone with less practice in the kitchen, and certainly without Adam's experience with the exact recipe he's been developing for however many test runs before the video shoot. Could be neat to even try a format focused specifically around that, to see what the difficult parts of a given recipe are for those of us with more normal kitchen skill levels!
reply
Really like the idea of having Lauren doing the on-camera making of. Really gives a better sense of what it would/will look like when I try to follow the recipe as someone with less practice in the kitchen, and certainly without Adam's experience with the exact recipe he's been developing for however many test runs before the video shoot. Could be neat to even try a format focused specifically around that, to see what the difficult parts of a given recipe are for those of us with more normal kitchen skill levels!
reply
food
Theres a variety of ricotta called impastata that is sweeter due to whey solids and is blended to a silky texture. Source: have made it for ten years at an italian dairy plant. The whole milk version is very dense, and lower moisture and higher fat than whole milk ricotta we make.
reply
Theres a variety of ricotta called impastata that is sweeter due to whey solids and is blended to a silky texture. Source: have made it for ten years at an italian dairy plant. The whole milk version is very dense, and lower moisture and higher fat than whole milk ricotta we make.
reply
Adele
I'm so glad you are supporting you spouse's writing career. We all could use a bit more romance and laughter in our lives. I will be looking for the book in my local library. And if they don't have it, I will request it.
reply
I'm so glad you are supporting you spouse's writing career. We all could use a bit more romance and laughter in our lives. I will be looking for the book in my local library. And if they don't have it, I will request it.
reply
AlexTenThousand
Given that we're in the argument for fried biscuits, you should look up Cartellate, a Christmas fried biscuit from Apulia, usually glazed with either honey or vincotto, a reduction of non-fermented grape must.
reply
Given that we're in the argument for fried biscuits, you should look up Cartellate, a Christmas fried biscuit from Apulia, usually glazed with either honey or vincotto, a reduction of non-fermented grape must.
reply
Merko
What are the odds! I made your strawberry galette (with apples instead) today and this looks a lot like it. I kinda failed since my dough fell apart and I didn't have enough apples, but it's tasty anyways.
reply
What are the odds! I made your strawberry galette (with apples instead) today and this looks a lot like it. I kinda failed since my dough fell apart and I didn't have enough apples, but it's tasty anyways.
reply
Cookin'
I love this concept. Wegman's sells a cannoli chips and dip kit where you get these little triangles of cannoli chips and a big tub of sweetened ricotta filling to dip into. Well done to you both.
reply
I love this concept. Wegman's sells a cannoli chips and dip kit where you get these little triangles of cannoli chips and a big tub of sweetened ricotta filling to dip into. Well done to you both.
reply
V ctor
Ol' Babby made Cannolis in one episode, I find this method to be way easier and funnier to do with kids around, since you don't need to be that delicate with a mold etc
reply
Ol' Babby made Cannolis in one episode, I find this method to be way easier and funnier to do with kids around, since you don't need to be that delicate with a mold etc
reply
Air
why are people so worried about the tenderness of pastry? I make biscuits all the time and always reroll the scraps, and I swear I can't tell the difference.
reply
why are people so worried about the tenderness of pastry? I make biscuits all the time and always reroll the scraps, and I swear I can't tell the difference.
reply
Alistair
I hope Lauren never sees this (because she should stay far away from the comment section for her own sanity) but if she does, congrats on your book!
reply
I hope Lauren never sees this (because she should stay far away from the comment section for her own sanity) but if she does, congrats on your book!
reply
Mats
Genius; Chopping the butter into the flower with a knife! Why do I keep letting bowls get in the way, it's so obvious now that you've pointed it out!
reply
Genius; Chopping the butter into the flower with a knife! Why do I keep letting bowls get in the way, it's so obvious now that you've pointed it out!
reply
Susan
Thanks for this. I've been craving cannoli but don't have the moulds. This looks much more possible and less messy. Good luck to Lauren's new book.
reply
Thanks for this. I've been craving cannoli but don't have the moulds. This looks much more possible and less messy. Good luck to Lauren's new book.
reply
Scot
Wonderful. Gotta try. I'm sure someone else has noted this, but Lauren did not fold the dough, even tho' Adam's voice over said to. Either way is OK?
reply
Wonderful. Gotta try. I'm sure someone else has noted this, but Lauren did not fold the dough, even tho' Adam's voice over said to. Either way is OK?
reply
Sarah
I can hear my Italian family screaming in the background NO! Those aren't Cannolis! However, I find the idea of Cannoli cookies as an amazing idea!
reply
I can hear my Italian family screaming in the background NO! Those aren't Cannolis! However, I find the idea of Cannoli cookies as an amazing idea!
reply
Karthik
Lauren cooking and a new book from her to gift to my girlfriend is a treat! Plus she really embodies the cooking spirit most of us have lol
reply
Lauren cooking and a new book from her to gift to my girlfriend is a treat! Plus she really embodies the cooking spirit most of us have lol
reply
Spice
Living in Ft. Worth it's impossible finding a cannoli, unlike my NYC living days decades ago. Will be trying these out real soon. Thank you.
reply
Living in Ft. Worth it's impossible finding a cannoli, unlike my NYC living days decades ago. Will be trying these out real soon. Thank you.
reply
Tobias
Could you roll the dough into a log and then cut it into discs, instead of punching them out? Less waste, less rolling out dough.
reply
Could you roll the dough into a log and then cut it into discs, instead of punching them out? Less waste, less rolling out dough.
reply
Nigel
Top tip: Roll the pastry between 2 sheets of baking paper - saves all the mess of flour and doesn't add flour to the dough either
reply
Top tip: Roll the pastry between 2 sheets of baking paper - saves all the mess of flour and doesn't add flour to the dough either
reply
J.
-White wine is traditional in Cannoli
-Cannolis are Italian
-Adam's ancestors are Italian
It's all coming together people!
reply
-White wine is traditional in Cannoli
-Cannolis are Italian
-Adam's ancestors are Italian
It's all coming together people!
reply
Tal
You can tell Adam is a man of science when he says like a centimeter of oil instead of like 6. 3 sixteenths of an inch of oil.
reply
You can tell Adam is a man of science when he says like a centimeter of oil instead of like 6. 3 sixteenths of an inch of oil.
reply
Add a review, comment
Other channel videos
