In today’s society everyone is on the run. Whether you are a career woman rising to the top of your profession, or one of Americas finest or bravest rushing into the face of danger…it seems there is always something causing us to rush. Ferris B. once said “life moves pretty fast, and if you don’t stop and look around once in a while you could miss it.” A good point well taken. I am however not here to discuss your daily grind…that is something that should be left up to you. I am actually here to discuss “taking a rest” in a gastronomic way. In the world of food the term “resting” can apply to many things. For example, when you let meat rest…it allows the juices to redistribute back through the said meat so that it will be juicy and flavorful. It isn’t like the steak didn’t taste good to begin with, but imagine the scene in Christmas Vacation…with the over cooked turkey. If you try to cut the steak right out of the pan, it will bleed itself dry and will be tough. If you give it a chance to relax, the result will be delicious. When it cooks the heat forces the juices to be pushed to the outside of the meat. Once the pressure is off, it allows those sames juices to be everywhere. Letting this happen for no less than 15 minutes is all it takes for success.
This resting thing also applies to a protein called gluten. Gluten is most well known because some people have an allergic reaction to it, therefore they must be on a “gluten free diet.” This protein is what gives bread it elasticity. It is also in potatoes. You may have had a bout with “over stretched gluten” which made your potatoes gummy. As you work your bread dough or mashed Idaho potatoes the gluten starts to develop and become elastic. If this happens with your bread dough, you would just put into a bowl, wrap it and put it in the fridge for an hour or so. Doing this will relax the gluten and you can continue as before. I have yet to do this with a potato. So far I have had no luck in relaxing the gluten in potato starch. I think this would be a fruitless effort, but with bread dough it is a sure fire save. Pizza makers will tell you that “tossing the dough” will result in a tender crust…the key is to not beat up on your pie. If you are not versed at “tossing” you might try stretching the dough using your fists. This will also help you by not tearing the dough. I mean c’mon, you have worked so hard creating this yeasty ball of flour and water…don’t spoil it now. When done properly you just might rival anything that could come out of Brooklyn. Just remember to give it a rest…and be patient, you will be glad that you did!
That’s about it for now. Come back again…and don’t be shy…I love mail. Bye for now!
