As I walked down the street in the morning on my way to KIT, I noticed this pretzel carved into the corner of the building. I had walked down this street several times before but never noticed it. I glanced around the corner and, sure enough, a bakery was still there. So of course I had to try their wares.
This is part of their extensive selection. I bought a half of a sweet ring.
And here is my slice, enlivening our technical discussion.
For our afternoon break, we went to Neff bakery and I ordered this very nice Linzer torte. As one of the students pointed out, this originated in Linz, Austria, not Germany, but that didn't stop me from enjoying it.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...




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