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Bagels are fairly easy to make, boiling them in an alkali bath leaches some of the starch from the surface, which helps achieve the firm exterior but creamy interior. I've seen some pretzel recipes (which are also boiled in an alkali solution) that just dipped them in a cold solution of water and baking soda, but I've never tried that with bagels.
Traditionally, a lye solution was used, but food grade lye is not something most kitchens have on hand. Baking soda only produces a mildly alkaline solution, no matter how much of it you add. (Anything over a couple of tablespoons is a total waste.) I usually add a little honey which is also mildly alkaline.
Baking the baking soda in the oven for an hour to produce sodium carbonate is something that's on my 'to do' list, that would raise the pH significantly, but still well below that of lye. (The New York Times suggested this some years back.)
Peter Reinhart's recipe in BBA produces nine full-sized bagels (4 to 4.5 ounces of dough each), but we prefer smaller ones, 3 ounces each. That's still about 45 carbs! His recipe in the Artisan book is similar but produces 6 bagels rather than 9.
Maybe it was based on 'pastoral' meaning something from the rural countryside?
The Wall Street Journal has an odd definition of 'share'. :sigh:
Anyway, here's a different link to the fish-shaped ice cream cones:
I made Vienna bread on Friday. I made 2 large loaves, cut them into thirds and froze all but one of them. I'm hoping having them a little smaller will mean we'll eat most of a segment before it goes bad.
You have to be careful with Amazon reviews these days, some sources say as many as half of them are fake. And apparently this works both ways, companies posting fake positive reviews and competitors posting fake negative ones.
As I recall, their 'everything' bagel topping includes garlic powder. We're pretty basic when it comes to bagels, I like mine with Asiago cheese (actually I use a 4 cheese blend from Sams Club) and my wife likes hers with some poppy seeds on them, or sometimes a combination of poppy seeds and sesame seeds.
I couldn't find anything on where the name comes from, but apparently they developed in Lebanese communities in central Mexico. They're apparently similar to döner kebabs. (When our younger son was studying in Berlin, he basically lived on döner kebabs, which are the most common form of fast food there.)
I use demitasse spoons to get things like olives and capers out of narrow jars.
We had tomato and salami sandwiches.
Green, kidney, garbanzo (though the label calls them ceci), pinto and wax.
Baking soda is a base, cream of tartar is an acid, the liquid in the recipe is enough to activate them.
However, what you wind up with is a single acting baking soda, so work quickly, because it doesn't have a second heat-activated leavening in it.
I thought the KA spiral was only available on the 6 quart model.
I've used a spiral on a commercial mixer (20 quarts, I think), it seemed to work faster.
I was putting in an Amazon order anyway, so I added that pan. (I found a Microplane nutmeg grinder that may be the replacement for the grate-n-shake, the Microplane 48060 Manual Spice Mill.)
What's your recipe? My wife has tried to make four bean salad a few times, somehow it never comes out quite as good as the 5 bean salad at Sams. I've seen the same brand at Costco.
My wife thinks one we buy has too many garbanzo beans and onions and not enough kidney beans. It also has a bit too much sugar, but we always rinse it off anyway.
It's fairly typical for rye breads to start out looking like there's too much water in the dough, rye flour apparently is slower to hydrate than wheat flour. The trick is not to over-knead while the hydration takes place, as rye flour will turn gummy and when that happens its hard to get it back to a good dough texture without adding more flour and then, probably, more water.
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