[Sca-cooks] Early morning craving...
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Mon Aug 7 07:23:57 PDT 2006
On Aug 7, 2006, at 9:54 AM, grizly wrote:
> For accurate portion control: Gently but firmly knead the dough
> until it is
> supple and smooth and no longer overly soft. Chill for at least 2
> hours in
> refrigerator to let rest and hydrate. Cut into 4 equal pieces and
> roll with
> your hands into a "rope" about the diameter of your index thumb.
> Cut off
> dumplings every half inch and set aside in a single layer.
> * * * For a more accurate preparation, place the whole glob of
> dough on a
> plate and use a teaspoon to drop small dumplings directly into the
> water * *
I STR being the poor slob who made the goat-cheese-and-semolina
gnocchi at la Colombe d'Or for one summer, and for speed and
uniformity what we did was pipe them in long lines through a half-
inch pastry tube onto parchment-lined sheet pans, chilled them, and
then cut them with a bench knife and rolled the pieces in more semolina.
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