bread bowl concerns
I have a small cooking and baking venture and do a lot of pop ups, flea markets, small-scale catering, etc with a focus on pretzels and things served on pretzel breads. Tomorrow, a good friend and avid home cook is helping me with an event and I told him he could make something of his own to sell alongside my offerings. He takes a lot of pride in his chili recipe and we ended up deciding to try serving chili in pretzel bread bowls. Assuming I shape and seal the bottom correcly, is there any reason that my standard high-gluten lye-treated pretzel buns might not be up to the task of being hollowed out and filled with chili? If so, what measures can I take to remedy or alleviate the situation? submitted by /u/Deep_Squid [link] [comments]
I have a small cooking and baking venture and do a lot of pop ups, flea markets, small-scale catering, etc with a focus on pretzels and things served on pretzel breads.
Tomorrow, a good friend and avid home cook is helping me with an event and I told him he could make something of his own to sell alongside my offerings. He takes a lot of pride in his chili recipe and we ended up deciding to try serving chili in pretzel bread bowls.
Assuming I shape and seal the bottom correcly, is there any reason that my standard high-gluten lye-treated pretzel buns might not be up to the task of being hollowed out and filled with chili? If so, what measures can I take to remedy or alleviate the situation?
[link] [comments]
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