Market basket: Breadsticks add another savory element to your apps
I love appetizers for many reasons, but mainly because they begin a dinner party on a relaxed, delicious note. There is something calming and satisfying about sipping a cocktail while having just a small nibble of something savory.
There are several “must haves” that are regulars like an interesting cheese, a small dish of roasted and slightly salted nuts and really good olives. But a far-too-often overlooked addition needs to be on that list: breadsticks.
I remember having to master making breadsticks as part of a food chemistry class in college. Little did I know it would be something I would put to good use from then on.
Breadsticks vary greatly in size, but all are stick-shaped breads. Some are thick enough to be individual soft loaves of bread. Others are fat and need slicing. My preference has always been the long, thin crunchy ones that are on the delicate side.
Grissini fits that bill perfectly for me. Pronounced “gruh-SEE-nee” the name is Italian for “breadsticks. This handheld treat is a gift to us originating from Turin, Italy. Often times, it’s served upright in a tapered glass, and it is nearly impossible to resist.
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For softer, more substantial breadsticks you need to allow plenty of time for the gluten to develop and the dough to rise. Recipes abound and a mixer with a dough hook makes it quicker to prepare than you might think. Otherwise, you will need to knead it yourself the old-fashioned way until the dough is nice and elastic.
Pizza cutters are perfect for cutting either type, whether you need dough ropes for grissini or strips for softer breadsticks. I like to give the dough a twist on the parchment-lined baking sheet because it adds a nice finish. Always give it a brush with an egg wash before slipping into the preheated oven.
You asked for it
Carey Conner of Nashville would like to know a general rule for the amount of salt in a brine solution for tenderizing meat.
Carey,
Remember the number four! I like to use 4 tablespoons of medium grind kosher salt for every 4 cups of water. If you are using a finer grind that is more consistent with table salt, reduce it to 3 tablespoons for every 4 cups.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com
This article originally appeared on Nashville Tennessean: Market basket: Breadsticks add another savory element to your apps
