#ChefsTip: ‘ Revitalise Stale and Dry Bagels by Dunking in Hot Water Before Toasting ‘


Revitalize Stale and Dry Bagels With a Dunk In Hot Water Before Toasting

#AceFoodNews – Sept.14: If you’ve accidentally left your bagels out to get stale and dry up, this toasting method will make them just as scrumptious as before.

Obviously, the best way to avoid a dry and stale bagel is with proper storage in an airtight container or it’s own bag, but accidents happen. If your bagels are starting to feel like they’d crack your kitchen tile if you dropped them, J. Kenji López-Alt at Serious Eats suggests you give them a warm bath before toasting. Dunk the rock-hard bagel in a bowl of hot water, then toast it whole in your toaster oven or in your regular oven at 375°F for four to five minutes.

Then slice and schmear to your heart’s content …. enjoy.

The Right Way to Toast a Bagel | Serious Eats

Photo by Ezra Wolfe.


Original Article: http://feeds.gawker.com/~r/lifehacker/vip/~3/tYVQIpyfnXs/revitalize-stale-and-dry-bagels-with-a-dunk-in-hot-wate-1730610455

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Top-Rated Danish Restaurant Noma to Close in 2016 & Reopen as an Urban farm ‘


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#AceFoodNews – Sept.14: The Danish restaurant Noma, consistently ranked among the world’s best, will close at the end of 2016, to reopen as an “urban farm” in Copenhagen.

Chef René Redzepi has chosen a location in the city’s Christiania neighborhood as the future home of Noma. The building, currently decorated with graffiti and skate ramps, will be renovated to include a rooftop greenhouse and a farmable floating raft, according to the New York Times.

Redzepi, who is known for highly seasonal menus and foraged foods, plans to tie his menus even more closely to the seasons in the new iteration.

He says the last service at the current Noma will take place on New Year’s Eve, 2016, with the new location opening sometime in 2017.

“It makes sense to have your own farm, as a restaurant of this caliber,” Redzepi said, though he is certainly aware of all the challenges that come with farming. “I’m not afraid. But it does make me nervous.”

Read more at the New York Times.

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