Cuccidati (Sicilian fig cookies) Assumption: Before starting Kitchen Chemistry I knew yeast were organisms that caused dough to rise, but I had no idea why gluten was so important or how it was made. I knew dough had to be kneaded because I made dough for bread, pizza, and cookies all my life, but I …
Lab #3: Pitta ‘Mpigliata
In today’s lab I made pitta ‘mpigliata, best described as italian cinnamon rolls. My lab partner Sabrina was out sick today so I did this recipe by myself. At first it was a little difficult and overwhelming since this recipe had two separate parts and overall seemed slightly more complicated than our other two labs. …
