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Swiss James
Joined: 26 Nov 2003
Location: Shanghai
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 Posted: Mon Jul 04, 2005 4:18 pm Post subject: |
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| funplanet wrote: |
| I'd love to find some good, real Russian black bread or German pumpernickle.... |
there's a place near Hapjeong station call Rusla that is supposed to have rea black Russian bread |
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white_shadow
Joined: 28 Mar 2005
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| Posted: Tue Jul 05, 2005 12:29 am Post subject: |
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Most of you seem disappointed in that the baked goods are not like those found where you are from.
You're missing the point. I have yet to see an oven here in SK. So it's not a common talent/skill. The Korean bakers, I think have done a great job, learning something completely foreign to them.
The problem is that many of you have never baked anything or even remotely know what effects gluten, sugar or oil has on baking. So your point of view is quite different from mine.
I haven't tried SK's cakes yet, but I don't like cake. |
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fancypants
Joined: 22 May 2005
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| Posted: Tue Jul 05, 2005 12:39 am Post subject: |
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| white_shadow wrote: |
Most of you seem disappointed in that the baked goods are not like those found where you are from.
You're missing the point. I have yet to see an oven here in SK. So it's not a common talent/skill. The Korean bakers, I think have done a great job, learning something completely foreign to them.
The problem is that many of you have never baked anything or even remotely know what effects gluten, sugar or oil has on baking. So your point of view is quite different from mine.
I haven't tried SK's cakes yet, but I don't like cake. |
i am a professional cook cum english teacher. i know about dough. or lack therof in the cooking profession.
the bread here overwhelmingly licks. it's beyond insipid - it's LIMP and SWEET.ugh.
but you can get decent whole grain "artisan style' whole grain bread at carrefour for ee chon oh beck won. i stuff my freezer with mega loaves on a bi-weekly basis.
and wood and brick makes smashing bread if you wanna shell out 6K a loaf.
the hyatt hotel's bread is decent, but not as good as wood and brick's. if you go after 8 pm it's half price.
if you wanna get some pumpernickel, you can get it at hannam super's deli but it's usually stale. they also have a decent, albeit exhorbitantly priced cheese and cured sausage section.
i think i misspelled "exhorbitant" but i mailed my dictionary home yesterday so i can't check. just putting that out there cos once urbanmyth took me to task for something i misspelled.
Last edited by fancypants on Tue Jul 05, 2005 12:50 am; edited 2 times in total |
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fancypants
Joined: 22 May 2005
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| Posted: Tue Jul 05, 2005 12:41 am Post subject: |
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cum...
just testing. |
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fancypants
Joined: 22 May 2005
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| Posted: Tue Jul 05, 2005 12:42 am Post subject: |
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weird! that beep was not an expletive! it was "come" spelled without the "e" and the "o" replaced by a "u".
but it makes it look like i said "f***" english teacher! i kind of like the way that sounds... |
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Grotto
Joined: 21 Mar 2004
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| Posted: Tue Jul 05, 2005 1:09 am Post subject: |
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fancypants I use MerriamWebster online for quick checks.
I have found that the oondol heating makes a great proofer in winter. Just put your bowl of dough on the floor and cover it...proofs up right quick. Heater not needed in summer  |
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fancypants
Joined: 22 May 2005
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| Posted: Tue Jul 05, 2005 1:16 am Post subject: |
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makes me wish i had an oven grotto! once i contemplated making a cake in my rice cooker but chickened out at the last minute and bought a ready-made. made a kickass italian butter cream without a candy thermometer though! the proudest moment of my life.
when you proof your bread, what do you wrap it in to keep the, er, pubes off of it? i am assuming you are proofing twice, the second time in the pans.
and have you ever used your oondel for incubating yogurt? it works awesome! |
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Grotto
Joined: 21 Mar 2004
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| Posted: Tue Jul 05, 2005 1:31 am Post subject: |
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I brought a couple of tea towels from Canada with me for the express purpose of baking. Of course I knew I would have an oven in my apartment  It was one of the conditions I made! I actually dont use pans for my baking....I make round loafs....nice and chewy and not sweet!
Tonight was chicken parmesagna with rice...mmmmm.
I plan on making a blueberry pie this weekend. I love my oven. |
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paperbag princess
Joined: 07 Mar 2004
Location: veggie hell
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| Posted: Tue Jul 05, 2005 1:38 am Post subject: |
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what is up with sweet garlic toast? it's so gross.
being from montreal, the land of amazing bread and bagels, this place SUCKS. the bread is sweet and fluffy and the bagels are big. yuck! |
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Demophobe
Joined: 17 May 2004
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| Posted: Tue Jul 05, 2005 4:03 am Post subject: |
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| I hear it's illegal to be a baked good here. |
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ulsanchris
Joined: 19 Jun 2003
Location: take a wild guess
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| Posted: Tue Jul 05, 2005 4:11 am Post subject: |
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| the baking here for the most part is not good. Even at some the the large international hotels the baked goods could not be considered good. |
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neandergirl
Joined: 23 Jun 2005
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| Posted: Tue Jul 05, 2005 4:25 am Post subject: |
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Met a German who'd been brought over for the express purpose of teaching bakers at a particular bakery. He said he'd never had so much arguement regarding his recipes and techniques. That said this particular bakery does do a reasonable baguette (although not a patch on those made in Hanoi, Montreal or Paris). They do an okay multigrain as well. The other stuff is, in my opinion, just plain sad.
I've always thought that most bakers here just looked at the pictures and tried to make it look like what they saw rather than following the recipe. That's the only explanation I have for nachos topped with mustard and mayo. |
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