il Mon, 16 Feb 2004 21:32:59 -0700, "Phil(NM)" ha scritto:

> On one of Julia Childs show, she had a baker there who nmade breads and
> bagels... when they poked the center hole, they really stretched it ..
> because it contracts when boiling/baking, the initial hole was the size
> of the finished bagel .... then they boiled it, and it puffed up some.
> They then placed them on parchment on a cookie sheet, let them rest
> awhile and finally baked them. And they did double on being baked....
> The secret is not boiling them, but simmering them, I guess.
eare ]

Heh, mine just go wrinkly when boiled or simmered I'd thought. Soon
as they hit that water. I'll have to try again and observe closely.
Maybe 7 mins is too long.



--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]