Whats on tonights Menu

Any “bagel” that isn’t boiled before baking is a “Bakery Product”, not a bagel. This includes DD, Einstein, Panera, along with many others. Thank Poseidon we found a frozen Real Bagel at the local Mom & Pop.

really?
:rolleyes:

Appetizers

really?
:rolleyes:

Really and coming from New York, and you didn't know this??

[HEADING=2]Food Science: Why Bagels are Boiled[/HEADING]
[
by EMMA CHRISTENSEN]('https://www.thekitchn.com/authors/emma-christensen')
published JUN 9, 2009
[SAVE]('https://www.thekitchn.com/food-science-why-bagels-are-bo-86711#save-story')[COMMENTS]('https://www.thekitchn.com/food-science-why-bagels-are-bo-86711#comments-86711')

[]('https://www.thekitchn.com/food-science-why-bagels-are-bo-86711#pinit')

(Image credit: [Apartment Therapy]('https://www.apartmenttherapy.com/authors/apttherapy'))
We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our [favorite food experiences]('https://www.thekitchn.com/whats-your-comfort-food-80974'). Ask any good bagel baker and they’ll tell you that the key to that chewy crust and slightly dense interior is boiling the bagels before baking. The question is, why?

It feels very counter-intuitive to most of us to throw bread in boiling water. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent.

Boiling breads like bagels and [pretzels]('https://www.thekitchn.com/recipe-review-soft-pretzels-fr-84606') effectively sets the crust before it goes in the oven. The water doesn’t actually penetrate very far into the bread because the starch on the exterior [quickly gels]('https://www.thekitchn.com/food-science-how-starch-thicke-83665') and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side. The longer the boil, the thicker and chewier crust.
In the oven, the fact that the crust is already set means that the bagels [don’t rise nearly as much]('https://www.thekitchn.com/word-of-mouth-oven-spring-47327'). This is partly what gives bagels their signature dense, chewy interiors. (The other part is using [high-protein flour]('https://www.thekitchn.com/whats-the-difference-cake-flou-74565').)
Again, how long the bagel was boiled will affect the interior texture. A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.
Sometimes lye or barley malt extract are added to the boiling water. Both of these additions help the crust brown in the oven and also give the crust a distinct flavor. These days, baking soda is often substituted for lye.

grilled cheese

Really and coming from New York, and you didn't know this??

[HEADING=2]Food Science: Why Bagels are Boiled[/HEADING]
[by EMMA CHRISTENSEN]('https://www.thekitchn.com/authors/emma-christensen')
published JUN 9, 2009
[SAVE]('https://www.thekitchn.com/food-science-why-bagels-are-bo-86711#save-story')[COMMENTS]('https://www.thekitchn.com/food-science-why-bagels-are-bo-86711#comments-86711')

Food Science: Why Bagels are Boiled

(Image credit: [Apartment Therapy]('https://www.apartmenttherapy.com/authors/apttherapy'))
We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our [favorite food experiences]('https://www.thekitchn.com/whats-your-comfort-food-80974'). Ask any good bagel baker and they’ll tell you that the key to that chewy crust and slightly dense interior is boiling the bagels before baking. The question is, why?

It feels very counter-intuitive to most of us to throw bread in boiling water. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent.

Boiling breads like bagels and [pretzels]('https://www.thekitchn.com/recipe-review-soft-pretzels-fr-84606') effectively sets the crust before it goes in the oven. The water doesn’t actually penetrate very far into the bread because the starch on the exterior [quickly gels]('https://www.thekitchn.com/food-science-how-starch-thicke-83665') and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side. The longer the boil, the thicker and chewier crust.
In the oven, the fact that the crust is already set means that the bagels [don’t rise nearly as much]('https://www.thekitchn.com/word-of-mouth-oven-spring-47327'). This is partly what gives bagels their signature dense, chewy interiors. (The other part is using [high-protein flour]('https://www.thekitchn.com/whats-the-difference-cake-flou-74565').)
Again, how long the bagel was boiled will affect the interior texture. A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.
Sometimes lye or barley malt extract are added to the boiling water. Both of these additions help the crust brown in the oven and also give the crust a distinct flavor. These days, baking soda is often substituted for lye.

that was a sarcastic "really?" Hence the rolling eye emoticon.
I figured a no s**t sherlock would have been a bit much.

I'm very aware of kettling.

egg salad with hummus (instead of mayo) on toasted multi grain bread

Grilled chicken taco salad/ranch

salami and swiss,,potatoe salad,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

Watermelon

salami and swiss,,potatoe salad,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

At ten in the morning ?:)

Oven roasted chicken breast with some truffle salt & truffle oil. Was ok.

Fried Calamari customer/friend bought us lunch

Fried Calamari customer/friend bought us lunch

I had leftover cold pizza for lunch

salami and swiss,,potatoe salad,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

That looks damn good

Wagyu Beef Burger off the grill with Provolone, Montreal Steak Seasoning, Red Onion on a Sandwich Thinn
Steak Fries with Black Truffe Oil & Parsley
Sierra Nevada IPA

At ten in the morning

Love Kani salad

I’m humbled; Turkey, Swiss and Mayo with a side of Macaroni Salad and a few Blue Cheese Stuffed Olives. And possibly a beer.

Egg & Virginia Country Bacon on a toasted English Muffin
Tea

Ham, Provolone, pickles, Dijon mustard and some horseradish