Sticking a piece of bread into some sauce or dressing is known as dunking. This is a simple, almost primal activity. Any nationality or race of man that uses bread as a staple part of that diet will dunk.The specifics will be laid out below. You can dunk during dinner,breakfast, snack time or dessert.
First, the proper substrate. Always dunk with a piece of firm bread.
Dunking should be done with a piece of a slice of bread. That piece should be mostly crust with a small amount of the actual bread. Approximately 2/3 crust to one third bread. This is done to prevent sogginess and maintain maximum flavor of the bread and whatever you dunk in.
If you try dunking with a piece of American Bread, (the rules are there are no rules). But why? When you use that type of bread it gets absolutely mushy. The full effect should be- something soft, yet fairly crispy and firm.
Softening, but not too much from the moisture of the sauce or dressing is essential. I prefer dunking with a piece of Italian Bread.Let's face it, who likes soggy bread? It's like eating a cotton ball.
Dunking allows you to control the ultimate texture of your bread. The longer you place your chunk of bread in the sauce or dressing or juice, the soggier it gets. When a piece of bread gets too soggy, the mixture of flavors goes away. You are in control of the ultimate flavor and texture. You can do it right.
When I was growing up, there was always a pot of tomato sauce bubbling on the stove top on Sunday morning and there was always a fresh loaf of Italian Bread on the counter. I could not and still do not ever resist testing out the tomato sauce. That is my right and obligation as an Italian. (yuk,yuk)
Sometimes, when the salad dressing has a little bit too much vinegar in it, that's the time to dunk. That is one of the reasons for croutons. The bread will lower the acidity of the dressing and therefore, resurrect it. Sometimes my mother was heavy handed with the vinegar. Overall, the meal was great so, who had the nerve to complain?
Breakfast. Dunk a piece of your doughnut or bagel into your coffee, tea or milk. You will be sent to another place by the flavor combination.
Snack time. Dunk your cookie into your glass of milk. Great things happen. I prefer to use Oreos, but I also love using chocolate chip cookies or biscotti.
When you dunk you become a food chemist and your dining room your lab. Dunk whenever you can. You will be that much better for it and you might never stop.
Thank You Very Much For Reading My Article. I hope you enjoyed it.
Would you like to know more about Big Italian Cooking? Grab FREE copies of my Cookbooks, "Big Italian Tight Budget" and "Christmas Eve Italian Style" at:
First, the proper substrate. Always dunk with a piece of firm bread.
Dunking should be done with a piece of a slice of bread. That piece should be mostly crust with a small amount of the actual bread. Approximately 2/3 crust to one third bread. This is done to prevent sogginess and maintain maximum flavor of the bread and whatever you dunk in.
If you try dunking with a piece of American Bread, (the rules are there are no rules). But why? When you use that type of bread it gets absolutely mushy. The full effect should be- something soft, yet fairly crispy and firm.
Softening, but not too much from the moisture of the sauce or dressing is essential. I prefer dunking with a piece of Italian Bread.Let's face it, who likes soggy bread? It's like eating a cotton ball.
Dunking allows you to control the ultimate texture of your bread. The longer you place your chunk of bread in the sauce or dressing or juice, the soggier it gets. When a piece of bread gets too soggy, the mixture of flavors goes away. You are in control of the ultimate flavor and texture. You can do it right.
When I was growing up, there was always a pot of tomato sauce bubbling on the stove top on Sunday morning and there was always a fresh loaf of Italian Bread on the counter. I could not and still do not ever resist testing out the tomato sauce. That is my right and obligation as an Italian. (yuk,yuk)
Sometimes, when the salad dressing has a little bit too much vinegar in it, that's the time to dunk. That is one of the reasons for croutons. The bread will lower the acidity of the dressing and therefore, resurrect it. Sometimes my mother was heavy handed with the vinegar. Overall, the meal was great so, who had the nerve to complain?
Breakfast. Dunk a piece of your doughnut or bagel into your coffee, tea or milk. You will be sent to another place by the flavor combination.
Snack time. Dunk your cookie into your glass of milk. Great things happen. I prefer to use Oreos, but I also love using chocolate chip cookies or biscotti.
When you dunk you become a food chemist and your dining room your lab. Dunk whenever you can. You will be that much better for it and you might never stop.
Thank You Very Much For Reading My Article. I hope you enjoyed it.
Would you like to know more about Big Italian Cooking? Grab FREE copies of my Cookbooks, "Big Italian Tight Budget" and "Christmas Eve Italian Style" at:
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