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Bagels II

Reviewed: Nov. 28, 2010
This was my first time making bagels, so I followed the recipe almost precisely. Only minor change was that I used a heaping tablespoon of salt for the dough, instead of an even one, since at least one reviewer recommended slightly more salt. They turned out phenomenal, other than the fact that many of them flopped open into crescents instead of staying as circles. Didn't affect the flavor or texture, though, which was great. I might consider doing as one reviewer suggests and forming the dough into balls, punching a hole in the center, and stretching it a bit, instead of trying to connect the end of the "ropes." A small amount of finely minced garlic, mixed with sesame seeds, made a delicious topping.
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7 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jun. 27, 2009
If you want this to work at ALL in a gas oven, you'll need to do what vectorgirl (and others) suggest: imitate the slower rate that an electric oven cools by "stepping down" your temperature (e.g., 475 for recommended time, then a step to 350/375 for 45-60min, followed by a step to 225 for an hour or so). Of course, this takes all the "easy" out of the recipe, hence the 3 stars. It also is kinda dried out, probably from the constant dry/gas heat. Thus, I wouldn't recommend it to anyone with a gas oven.
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French Baguettes

Reviewed: Oct. 20, 2008
Excellent baguettes -- I made the mistake of bringing these to the office once and now I keep getting asked about them. I kneaded the dough by hand -- adding salt slowly as I went. Then, the mixture I brushed on top used egg whites & water, with a tiny bit of melted butter mixed in. I also have tried throwing water in the bottom of the oven at the beginning of baking, as some have suggested, but it doesn't seem to have a noticeable effect.
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