The traditional way of producing bagels according to the Bagel Bakers Union of New York City is to boil the bagel for a short time before they are baked. They say that this technique gives Pumpernickel bagels, Multigrain bagels and every other type of bagel, the chewy dense interior and the harder crunchy exterior.
The mass production method is to steam bagels before baking. This has some advantage as far as chain stores are concerned. The bagels are softer and have a longer shelf life. Another mass production method is to bake the bagels for a shorter period of time, this also increases shelf life.
The mass production method is to steam bagels before baking. This has some advantage as far as chain stores are concerned. The bagels are softer and have a longer shelf life. Another mass production method is to bake the bagels for a shorter period of time, this also increases shelf life.
There is an old saying; a bagel that is not boiled is nothing but a roll with a hole. Ask anyone who loves bagels and lives in New York City where they buy their bagels. There are numerous answers, however not many bagel Lovers buy bagels from the supermarket Frozen Food case. Fresh bagels always make a better presentation and of course their taste is fresh and inviting.
No comments:
Post a Comment