FoodReference.com Logo

COOKING TIPS & HINTS SECTION


Cooking & Kitchen Tips & Hints - Measurements, Shopping Hints, Serving Ideas, etc.

Home       Food Articles       Food Trivia       Today in Food History       Recipes       COOKS TIPS       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

 You are here > Home

 

COOKING TIPS

Bacon to Beurre Manie       Bacon       Bacteria in the Home       Bagels       Bagoong       Baking Powder       Baking Soda       Bananas       Banana Bread       Banana Squash       Barley       Basil       Basil Varieties       Bay Leaves       Beans       Beans,dried       Bean Paste       Beef       Beef Bloom       Beef, Ground       Beet Greens       Beets       Belgian Endive       Bell Peppers       Bermuda Onions       Berries       Beurre Manie

 

 

BAGELS

Bagels

To revive several-day-old bagels, microwave very briefly (15 seconds), or moisten with water and bake for 10 minutes in a 350° oven or simply toast them.

Bagels that are purchased fresh can be stored in a tightly sealed plastic bag in the bread box (not in the refrigerator); after the next day, cut them in half and freeze them in an airtight container. For refrigerated or frozen bagels, follow directions on the package.
Wheat Foods Council www.wheatfoods.org


Bagels are formed from an eggless dough (flour, yeast, water and oil) into a donut shape, then droped in rapidly boiling water, cooked 3 - 5 minutes on one side then flipped and cooked 3 -5 minutes more on the other side. Drained, sometimes brushed with egg and then baked for 10 to 15 minutes.

 

 

Home       About Us & Contact Us       Recipes       Cooking Basics       World Cuisine       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide