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Momos & Buns

Difference between bagel and bread

The bagel you’ve come to know is prepared differently from the normal bread. If you can’t remember any difference between the two, know that the bagel requires initial cooking before they are baked. But bread is just prepared, mixed and thrown into the oven for baking. Let’s look at each of these two to find out their differences.

Bagel

Bagel, on the other hand, is prepared from wheat dough that has been yeasted. It is shaped and kneaded into a similar ring shape before baking. However, before baking, you need to boil the dough for about 3 minutes to get it properly ready. At the end of the baking, it becomes chewy at the interior while the exterior becomes crispy and golden brownish.

If you’ve prepared and baked your bagel correctly, it should be crispy crust and have a little pull when you want to break the bagel. Unlike bread with different sizes, bagels are smaller with similar sizes with holes in each bagel. But do not confuse bagels with donuts because of their small size and pierced holes. They too have their differences. Bagels can be made with a wide variety of flavors to give you unique taste.

Bread

Bread is certainly one of the oldest foods for humanity. It’s generally prepared from flour before being baked. Bread is baked after mixing flour with water. They are made in different sizes, shapes, and with different ingredients. But a bagel, although made with the similar ingredient, resembles a doughnut.

There are various ingredients used for making bread and they are made in different sizes. Unlike a bagel, you do not boil bread before making them. Overall, the major difference between bread and bagel is in their crust treatment and hydration. So, the above differences are glaring enough to know that when someone is eating a bagel, they are not actually eating bread.

What is a bagel bun and why are they Popular?

Bagels, regarded in some places as cement doughnut, is a staple food among Jewish communities in the US. It’s made of yeast with a small hole at the middle. Although a lot of people confuse it with donuts because of their striking similarities, bagels are prepared in a different way. And you cannot call them to bread in the real sense because they are boiled before baking. Bagels come in different flavors and they are now an integral part of breakfast for most families.

Why exactly are they popular?

One of the main reasons why bagels are very common for breakfast is their shiny, crisp, and crunchy nature.  They are also quite healthy for those who love such kind of foods but want to keep their calorie intake to the barest minimum. Of all types of breakfast baked pastries, bagel tends to be one of the lowest in calorie. They are also low in sugar, although this depends on how it is prepared. However, those on a low-carb diet and those looking to minimize their salt intake may not find them fanciful for their consumption.  All these can be controlled to give you the required level of food nutrients you need when you prepare your bagels yourself.

Preparation of bagels

As stated earlier, bagels have different preparation methods compared to your normal bread or donuts. After mixing, they are first soaked or cooked in water before baking them. Otherwise, they will be spongy and a bit hard to chew.  But when the entire process if followed, bagels usually taste softer than other types of bread products. There are several types of ingredients and spices you can add to your bagel to make them taste even better.  You can increase the taste with egg, fruits, berries, herbs, and other types of spices.

Making grilled buns

A perfect grilled bun will always have that unique and rich flavored taste. And there are different methods of toasting buns. You can do this with a toaster, grill, stovetop pan, or a broiler. Below is one of the easiest and tastiest ways of making burns with a grill.

Ingredients

  • 15 ml or 1 tablespoon melted butter
  • Hotdog bun or sandwich bun

Directions

  • Preheat your grill for about 6 minutes to get it completely ready.
  • As you do that, open the bun and sprinkle with melted butter. Try to coat the bun evenly with butter. There’s no need to spray the butter at the crust sides of the bun, just spray only at the cut sides. And remember to coat the edges of the bun because they may easily get burnt if you don’t coat with butter.
  • Grill the coated bun for a minute and place on a baking sheet. Then lace the wrapped bun in the preheated broiler. Allow the bun halves to become golden brown before removing. Once it turns to this color, your bun is ready to be served.

Note

You need to place the cut sides of the bun facing the crest of the oven. This will allow heat to penetrate quickly.  And remember that toasting bun is one of the quickest things to do on a grill. So you need to be careful not to leave it for too long.

You can use electric grills, charcoal, or gas grills for this.  This grilling method can be utilized for different bun styles such as hot dog buns, sub sandwich buns, and standard sandwich burns.

Overall, making a grilled bun does not require any special process or method. It’s the same as toasting a bun with a broiler or an oven. The only difference is that with grills, your bun tends to get ready pretty quickly.

How to prepare salmon pasta recipe

If you love smoked Salmons, then you should know Salmon pasta is one of the best options you have when preparing your favorite seafood by smoking it in the best electric smoker for smoking salmon. This Salmon pasta recipe mixes all the tasty ingredients into a perfect blend to give you a strong and flavored taste. To prepare delicious Salmon pasta, just follow these steps

Ingredients

  • 16-ounces penne pasta
  • 10 ounces of smoked salmon
  • ½ cup of canned mushroom
  • 1 cup grease peas (drained)
  • 1 cup Romano cheese (grated)
  • 2 cups of skim milk
  • Garlic powder (2 teaspoons)
  • All-purpose flour (2 tablespoons)
  • Finely chopped ½ medium onion
  • 5 tablespoons butter

Preparations

Preparing this salmon pasta is pretty straightforward and quick. Follow the guide below to make your delicious salmon pasta.

  • Place fennel seeds into a medium sized plastic bag and break using a rolling pin. Then add one teaspoon pepper, ¾ teaspoon salt, brown sugar, and parsley into the bag and shake properly to mix.
  • When the mixture has blended well, remove and rub on the skinless salmon. Using a fork, flake the salmon to get it ready for pasta.
  • Cook the pasta for about 12 minutes and drain the salted water from the pot, leaving only the drained pasta. Before draining the water from pasta, fetch out and preserve a cup you will need for the mixture.
  • Then pour the reserved pasta water into a warm pot and toss with spinach. Using a bowl, mix ½ teaspoon of salt, lemon juice, and sour cream together to bring it to taste. Afterward, serve the pasta on a plate with salmon sprinkled with the sour cream mixture.

Nutrition facts

Salmons and the mixed ingredients contain a lot of nutrients such as protein, carbohydrates, and fats. So you will be making a nutritious meal.

Five tips for new food truck operators

It is with a heavy heart we announce the decision to pull the food truck off the streets of NYC this year .The good news is that we are still going to be at markets, events , cafeterias & offer take out/delivery orders from our pop up shop in Murray Hill.
There is much commonality in the restaurant business and the food truck business. With 10 years as restaurateurs we were ready for the long hours, the hard work, the capricious weather, the need for super quick service and of course offering fresh innovative food at the right price but there are some learnings that are unique to the food truck business. If you are thinking of getting into the food truck business here are our top five.
  1. It is not cheap – Yes, a food truck is certainly less expensive than opening a restaurant but it’s certainly not cheap. You need $100,000-$150,000  to buy or lease a truck, fit it out to yours and DOH specifications, wrap it in your branding, obtain a permit ( it’s no secret the grey market prices are rising with the growing popularity of food trucks) and then have some cash for working capital. The operating costs are also steep especially maintenance , commissary parking fees and the inevitable multiple parking tickets each month. So before you get into it  have a business plan & a budget and never be remiss to create monthly profit and loss statements.
  2.  Early bird gets the worm – In the New York City food truck business a few minutes in the morning could be the difference between profit and loss. Between the parking restrictions, the limited number of office buildings that would allow a food truck to park in front of them and the spots taken by the delivery trucks there are not many lucrative blocks left for a food truck to park. If you don’t edge into a spot as early as 8am you are likely to be driving around in circles in the legendary NYC traffic and miss the lunch service. There are trucks that find creative solutions such as hiring a night driver to  park and sleep in the truck till the morning crew gets there or parking a car overnight in their chosen spot but for most it’s about setting the alarm clock for the crack of dawn and never hitting the snooze button!
  3.  Menu planning is everything – Leave aside the ‘white & hot” street food, most modern-day food trucks are run by skilled chefs/ operators offering gourmet cuisine . The trucks make great incubators for ideas but  there are significant limitations to keep in mind while developing the menu. Unless you are operating out of a state of the art commissary, most of the food prep happens on the truck and the refrigeration on the truck is limited. You should plan no more than 6-8 menu items and use as many crossover ingredients as possible without being a one note flavor. Standing space is limited too so you have to think of how many crew members will your menu take to push through the lunch orders and how quickly. Last but not the least how easily does the menu transition from a lunch to dinner menu and can you continue service without returning to the commissary to restock.
  4. The dream team takes a lot more than dreaming of it– NYC requires each crew member on the truck to possess a mobile vending license unlike a restaurant where only one employee at each shift is needed to be food protection certificate holder. The demand for licensed employees far exceeds the number of individuals who possess it and licensing a new employee can take up to 6-8 weeks . So most times you will choose a less qualified employee and train them on the job just because they possess the license. And since it’s a truck, at least one member must possess a driving license and a clean driving record or your insurance shoots through the roof. Add to it the daily rigors of working in a cramped space outdoors in extreme heat or cold loading and unloading heavy boxes twice a day at least; you are not going to find CIA graduates lining up for the job! Choose wisely, train well and hold on to those that enjoy the job.
  5. Can you fight for your rights?– This is the unsavory side of the business. The stiff competition for business on the streets brings out the “mean girls” in vendors mostly over parking in sought after blocks.  When we were out last summer , a very famous yogurt  truck chain was notorious among truckers for bullying them out of spots by hiring goons to block customers from getting to the other trucks window. Then there is the turf war battle with the street carts that park on the sidewalk as well as the restaurants in the neighborhood. Before you hit the road, do your research . Drive around and see where there is an opportunity for you and avoid over crowded blocks. Study the parking pattern of competitors and avoid being on the same block as them on the same day of the week. Common sense will tell you that it cannot be good for business if two trucks parked next to each other offer similar type of food. Form good relationships with other trucks and support each other. But if you are faced with a bully truck then know how to stand ground or else this business is not for you!

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Five family friendly events not to miss in NYC

Last year, we participated in what seemed like a never-ending calendar of food truck events and markets. As vendors, each event was special to us but as parents the most fun were the ones where our kids could hang out too. So here is an insider peek behind the top five!

1.Food Truck Rally at Grand Army Plaza

When – Held every first and third Sunday from April to October, 11am-5pm

Where – Grand Army Plaza, at the entrance to Prospect Park, between the neighborhoods of Prospect Heights, Park Slope and Crown Heights, near the 2,3,B, Q trains.

Managed by Dispatch NY, this is one of the most family friendly food truck events. The trucks are carefully curated to offer something for everyone so while the kids munch on grilled cheese the foodie you could be enjoying an arepa ! Big plus – they always include a dessert truck and the lines at all the trucks are never too long. The historic Soldiers & Sailors’ Arch and the Bailey fountain offer a dramatic backdrop and there are enough shaded areas to sit down and eat with the family. The proximity to Prospect Park zoo and Brooklyn Botanic Garden helped us make it an all day event with the kids many a times. A perfectly relaxed Sunday outing!

2. All About Downtown Street Fair

When – Saturday, September 20 2014, 11am to 6pm

Where – Down Newark Avenue in Historic Downtown Jersey City, near the Path train

Technically, its Jersey not New York but the event is such a blast that’s its worth checking out. There are bouncy castles, arts & crafts, music for the kids and local artisans selling wares worth buying, not made in China cashmere scarves & T- shirts as in most street fairs. The food choices between the trucks and the pop up stands are eclectic but reasonably priced. Also one of the few street fairs where vendors sell wine, beer & cocktails!

3. Vendy Awards

When – TBA , Sometime in September 2014

Where – TBA

Now in its 10th year The Vendys are the first street food event and competition series that provide a forum for vendors to compete for the title of best street food. The finalists arrive with their carts/trucks and prepare their best bites for Vendy attendees and judges. The event is ticketed but unlike some other events food and beverages are plentiful and so are the seating areas. The only downside is that the lines are really long so if you have kids go early.
On a side note, the nominees are mostly mom & pops that spend a substantial sum serving about 1000 free portions so do support them when you see them on the streets.

4. Brooklyn Night Bazaar

When – Fridays & Saturdays 7pm-1am

Where – 65 Banker Street, Brooklyn, near the G train

A night market in Greenpoint,it is super popular with hipsters but even if you do not don a beard, check shirt, beanie & combat boots and have kids in tow you will be totally deck here! The Bazaar is all ages but those under 17 need adult supervision to enter. Entrance is always free and it’s not busy if you go early evening – the kids will love to hear the bands do sound check, play some black night mini golf, try some cool eats and browse cool funky kids stuff sold by many vendors. Makes the kids feel all grown up!

5. Maker’s Faire

When – Sep. 20 & 21, 2014

Where – New York Hall of Science, Queens near the 7 train.

Part science fair, part county fair, and part family festival, Maker’s Faire is an all-ages gathering of tech enthusiasts, crafters, educators, tinkerers, hobbyists, engineers, science clubs and commercial exhibitors. From robots to life sized mouse traps, its an amazing display of creativity and is bound to keep your kids engaged for hours. The food is not too shabby either- last year one of the vendors started slow cooking his paèlla on site a day before the event started !