Comments on: Gooooooooaaaal! http://professorsalt.com/2006/02/04/gooooooooaaaal/ Thu, 05 Jan 2012 07:20:39 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Barbara Pesce http://professorsalt.com/2006/02/04/gooooooooaaaal/comment-page-1/#comment-2528 Barbara Pesce Fri, 15 Apr 2011 15:39:01 +0000 http://professorsalt.com/2006/02/04/gooooooooaaaal/#comment-2528 NY bagels in CA... gotta love it. They're always attributing the difference to the water... obviously not, because although I have not tasted those yummy looking bagels, I am sure they taste just as good, and probably better, than the ones we grew up with :) Come back to NY and bring me some please. NY bagels in CA… gotta love it. They’re always attributing the difference to the water… obviously not, because although I have not tasted those yummy looking bagels, I am sure they taste just as good, and probably better, than the ones we grew up with :) Come back to NY and bring me some please.

]]> By: You gonna eat that? Random musings on food and life in Orange County, California » DiFara Pizza Coming to L.A.? http://professorsalt.com/2006/02/04/gooooooooaaaal/comment-page-1/#comment-1866 You gonna eat that? Random musings on food and life in Orange County, California » DiFara Pizza Coming to L.A.? Thu, 15 Jul 2010 17:10:16 +0000 http://professorsalt.com/2006/02/04/gooooooooaaaal/#comment-1866 [...] NY pizza or bagels can’t be produced outsite of New York is bullshit, and I proved it during my own bagel baking experiments. See also the fact that Joe’s Pizza in Santa Monica is just like the Joe’s Pizza in [...] [...] NY pizza or bagels can’t be produced outsite of New York is bullshit, and I proved it during my own bagel baking experiments. See also the fact that Joe’s Pizza in Santa Monica is just like the Joe’s Pizza in [...]

]]> By: Answers About New York Food History, Part 2 - City Room Blog - NYTimes.com http://professorsalt.com/2006/02/04/gooooooooaaaal/comment-page-1/#comment-1686 Answers About New York Food History, Part 2 - City Room Blog - NYTimes.com Fri, 17 Oct 2008 12:23:19 +0000 http://professorsalt.com/2006/02/04/gooooooooaaaal/#comment-1686 [...] I moved away from my native New York and learned to make old school bagels (small, crusty, you know the type) of my 1970s youth. It can be done. It’s not “the water.” See here for proof: professorsalt.com/2006/02/04/gooooooooaaaal/. [...] [...] I moved away from my native New York and learned to make old school bagels (small, crusty, you know the type) of my 1970s youth. It can be done. It’s not “the water.” See here for proof: professorsalt.com/2006/02/04/gooooooooaaaal/. [...]

]]> By: Asia B http://professorsalt.com/2006/02/04/gooooooooaaaal/comment-page-1/#comment-1502 Asia B Sat, 22 Sep 2007 03:46:42 +0000 http://professorsalt.com/2006/02/04/gooooooooaaaal/#comment-1502 Just found your site looking for foodie sites, love how you nit pick food to it's every last iteration, I'm coming back for sure. Regarding bagels made here in Cali, I'm surprised it hasn't been mentioned but we ex New Yorkers always end up saying it's the water that makes an East Coast bagel so good. The due diligence & commitment you give the recipe is admirable but just wanted to throw that in the mix, perhaps I or someone else will bring you back a gallon of the best tap water in the world from good old Manhattan. That might do the trick cause with out the brick like density the bagels I have had here really are like rolls with holes. Just found your site looking for foodie sites, love how you nit pick food to it’s every last iteration, I’m coming back for sure. Regarding bagels made here in Cali, I’m surprised it hasn’t been mentioned but we ex New Yorkers always end up saying it’s the water that makes an East Coast bagel so good. The due diligence & commitment you give the recipe is admirable but just wanted to throw that in the mix, perhaps I or someone else will bring you back a gallon of the best tap water in the world from good old Manhattan. That might do the trick cause with out the brick like density the bagels I have had here really are like rolls with holes.

]]> By: Professor Salt http://professorsalt.com/2006/02/04/gooooooooaaaal/comment-page-1/#comment-1474 Professor Salt Tue, 14 Aug 2007 18:16:59 +0000 http://professorsalt.com/2006/02/04/gooooooooaaaal/#comment-1474 Divey, NYC bagels don't have a noticeably sour taste, that's true. I can't think of any old school NY bagel shops that use a wild yeast culture, so they're not true sourdoughs. The way I make mine, I use a commercial yeast in minute quantities. A long slow fermentation rounds out the flavors of the finished product. If I let the fermentation go a little longer than usual, then it takes on a lactic tang, but it's not as sour as a true sourdough bread. Doctor, I experimented with faster fermentation, and used either / or of the two preferments. Couldn't acheive the blistered crust or the flavors without using both. Yes, it's a long process when you're just starting the cultures. The preferments are living things that need a little love to keep alive, but if you bake three times a week, it's not hard to sustain the cultures. Divey,

NYC bagels don’t have a noticeably sour taste, that’s true. I can’t think of any old school NY bagel shops that use a wild yeast culture, so they’re not true sourdoughs. The way I make mine, I use a commercial yeast in minute quantities. A long slow fermentation rounds out the flavors of the finished product. If I let the fermentation go a little longer than usual, then it takes on a lactic tang, but it’s not as sour as a true sourdough bread.

Doctor,

I experimented with faster fermentation, and used either / or of the two preferments. Couldn’t acheive the blistered crust or the flavors without using both. Yes, it’s a long process when you’re just starting the cultures. The preferments are living things that need a little love to keep alive, but if you bake three times a week, it’s not hard to sustain the cultures.

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