Modern Etiquette: There is a donut, both in New York City

No need to be Homer Simpson, that all love delicious soul NY donuts. But did you know that the traditional choux pastry dough in New York sometimes called Beigel? And in our culture related products called bagels. However, it was the American bagels allow many additional ingredients, decorations and even filling, but also have a set of rules in their eating.

There is a definite reason why Beigel travelers associated with New York. The fact that American donuts boiled before baking to get golden brown and keep soft stuffing. In Manhattan and adjacent areas where the water supply is fed from the tanks, the water contains calcium and magnesium less, so that the chemical reactions occurring during boiling, creates great crispy crust. With confidence we can say that water - a key point for cooking.

History

Origin of goodies leaves in the days of ancient Jewish settlements, as bagels were made as a treat for the children, and then used them with fruit and milk. After hundreds of years the recipe slowly spread through Europe thanks to immigrants from what is now Israel. Most clearly displayed the history of prescription medieval Poland. For example, the records can be found mention of scalded and baked rings of dough: the Polish Act of 1610 donut was getting pregnant each citizen. And in 1683 the Polish king Jan Sobieski canceled the rule that the bread can be prepared only in bakeries. This has allowed the Jewish people is once again ready for its traditional recipes at home. Subsequently Beigel has become so popular that even in Europe began to come out of picture books in which donut was free immigration symbol.

Recipe Beigel arrived in New York, along with immigrants from Israel in 1880 and became so popular that it has even been created association of manufacturers bagels that regulate and control the cooking process. In 1920 one of the dealers had the idea to add to the recipe cheese and salmon, and to this day, bagels with salmon - one of the main gastronomic symbols of New York City.

Rules

The ingredients are simple: flour, water, salt, sugar, honey and yeast. The dough is immersed in boiling water for a few minutes and then added stuffing and put in the oven for baking. Previously, the donuts were a total of four variations: classic plain, salted, with poppy and sesame seeds. But now in the cafe and add garlic, and onions, and blueberries - all that was bright flavor. In general, there are bagels can be anything but the most popular version of New York - a donut with cream cheese and salmon.

This New York bagel should be crispy on the outside and soft and juicy inside.

Mythology create diverse, but one thing we know for sure: donuts can not be heated. Why? The perfect New York bagel should be hot from the oven, it is necessary to eat right! So do not even waste your time trying to cut it.