Cooking Duros Recipes

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CHURROS



Churros image

There's nothing like a fresh homemade churro. Easily one of my favorite treats! They're crispy on the outside, soft and tender on the inside and they have the most irresistable flavor. Plus they're easier to make than you'd think. Always a crowd favorite! Plan on two per person or pipe out longer churros.

Provided by Jaclyn

Categories     Dessert

Time 35m

Number Of Ingredients 10

1 cup (250ml) water
1/4 cup (56g) unsalted butter, (diced into small cubes)
1 Tbsp (13g) granulated sugar
1/4 tsp salt
1 cup (141g) all-purpose flour ((scoop and level to measure))
1 large egg
1/2 tsp vanilla extract
Vegetable oil, (for frying)
1/2 cup (100g) granulated sugar
3/4 tsp ground cinnamon

Steps:

  • For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
  • Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
  • Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
  • Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
  • Transfer mixture to a large mixing bowl, let cool 5 minutes.
  • Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
  • Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
  • Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
  • Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
  • Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.

Nutrition Facts : Calories 139 kcal, Carbohydrate 17 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 37 mg, Sugar 11 g, ServingSize 1 serving

DUROS



Duros image

Make and share this Duros recipe from Food.com.

Provided by Dee G.

Categories     Grains

Time 20m

Yield 24 strips, 8 serving(s)

Number Of Ingredients 5

1 1/2 cups flour
1/4 cup cornstarch
2 tablespoons baking soda
1 teaspoon salt
1/3 cup water

Steps:

  • Mix dry ingredients, add water a little at a time until dough forms a ball. Do not over wet.
  • Roll out into thin layer and cut into desired shapes.
  • Fry, bake or microwave.

Nutrition Facts : Calories 100.5, Fat 0.2, Sodium 1231.1, Carbohydrate 21.5, Fiber 0.7, Sugar 0.1, Protein 2.4

HOW TO COOK PERFECT PASTA



How to Cook Perfect Pasta image

This is very helpful if you tend to overcook your pasta. Pasta should be "al dente" or tender to the bite. Poor quality pasta often ends up sticky and soggy. So when you buy your pasta, make sure it says pasta di semola di grano duro - durum wheat semolina pasta.

Provided by star pooley

Categories     Pasta

Time 10m

Number Of Ingredients 4

1 lb pasta of choice
8 pt water (4 pints to every 8 oz of pasta)
1 tsp salt
olive oil, extra virgin

Steps:

  • 1. Always use a very large cooking pot, making sure you have at least 4 pints (2.25 litres) of water to every 8 oz (225 g) of pasta, with 1 level tablespoon of salt added. Before the pasta goes in make sure the water is up to a good fierce boil.
  • 2. Add the pasta as quickly as possible and stir it around just once to separate it.
  • 3. If you're cooking long pasta like spaghetti, push it against the base of the pan and, as you feel it give, keep pushing until it all collapses down into the water.
  • 4. You don't need to put a lid on the pan: if it's really boiling briskly it will come back to the boil in seconds and, if you put a lid on, it will boil over.
  • 5. Put a timer on and give it 10-12 minutes for top-quality pasta, but because this timing varies according to the shape and quality of the pasta, the only real way to tell is to taste it. So do this after 8 minutes, then 9, and 10, and so on. This only applies when you cook a particular brand for the first time. After that you will always know how long it takes. Sometimes you can give it 1 minute's less boiling and then allow an extra minute's cooking while you combine it with the sauce.
  • 6. Have a colander ready in the sink then, as you are draining the water, swirl it around the colander, which will heat it ready for the hot pasta. Don't drain it too thoroughly: it's good to have a few drops of moisture still clinging as this prevents the pasta from becoming dry.
  • 7. Place the colander containing the pasta back over the saucepan to catch any drips.
  • 8. Always serve the pasta on deep warmed plates to keep it as hot as possible as it goes to the table.
  • 9. For spaghetti, the very best way to serve it is to use pasta tongs, and always lift it high to quickly separate each portion from the rest.
  • 10. Always work quickly, as pasta won't hang around - if it cools it goes sticky and gluey, so drain it quickly, serve it quickly and eat it quickly.
  • 11. You can drizzle a little olive oil in the drained pasta to prevent sticking.

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