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bagel transfer tip, and restocking salmon
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Canugghead
Posts: 11,512
It was frustrating trying to transfer risen bagel dough to the boiling pot ... not sure if it has been mentioned somewhere else, I solved the dilemma with parchment paper.... place shaped bagel on a piece of parchment paper, after the rise flip it face down into the pot, wait a bit and peel right off, no mess, no deformed bagels:
Time to replenish my smoked salmon stock that was depleted at Niagara Eggfest recently:
canuckland
Comments
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Damn, that salmon looks great.
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Damn, that salmon looks great.
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Bagels look lots better than my one attempt!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cream cheese and lox?I cook. I eat. I repeat. Thornville, Ohio
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@Cannughead those bagels look awesome. What's your recipe?Two Large Eggs; Too Little TimeNewtown Square, PA
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Thanks all for the compliments.@Cookinbob, don't give up, it gets easier, my first attempt was a mess!@Hibby, at Niagara eggfest we served these with cream cheese, onion and capers. The bagels were half the normal size though.@Farbuck, I googled and found this recipe. Modified slightly ... 4 TB sugar, half egg, AP flour + 12g gluten flour. The parchment paper transfer trick helps big time!canuckland
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previous post with more info on the salmon:canuckland
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Looks killer Gary
Gonna give these both a try
Thanks for the recipes
^:)^
Shane
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Thanks Shane, have fun with the cooks! btw, bagels were boiled and baked in the kitchen, unless you do a clean burn or have a dedicated egg for baking, your bread can pick up meat/bbq flavour ;((canuckland
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