(no subject)
Today we are on semolina bread station, finishing and flatbreads. So, basically we make the semolina bread (70 lbs of it!) and see it through until it's ready for the oven, then we finish the bagels, bialys or pretzels. The pretzels are dipped in lye solution, that's what gives them their dark brown coler and crisp, salty exterior. I think it's so neat to dip something into a dangerous and poisonous liquid, bake it, and then it's safe to eat! hooray!
The flatbread portion of this station is neat because you get to choose what flatbread you want to make. I also think it's cool because this seems to be the place in the curriculum where you get the most cross-cultural products. That's cool because you can see how similar different culture's foods are. flatbreads are pretty universal. Even in china where there isn't really any wheat traditionally there are those scallion pancakes that are delicious and actually dough based, not batter based.
I think dumplings are another awesome example of this phenomenon. SO many cultures have dumplings or a dumpling type thing. Filling wrapped in a wrapper. DELICIOUS! I WANT TO OPEN AN INTERNATIONAL DUMPLING HOUSE!! who's with me?
The flatbread portion of this station is neat because you get to choose what flatbread you want to make. I also think it's cool because this seems to be the place in the curriculum where you get the most cross-cultural products. That's cool because you can see how similar different culture's foods are. flatbreads are pretty universal. Even in china where there isn't really any wheat traditionally there are those scallion pancakes that are delicious and actually dough based, not batter based.
I think dumplings are another awesome example of this phenomenon. SO many cultures have dumplings or a dumpling type thing. Filling wrapped in a wrapper. DELICIOUS! I WANT TO OPEN AN INTERNATIONAL DUMPLING HOUSE!! who's with me?