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The steam oven gives a more puffy overly doughy product, which he referred to as “wonder bread on steroids.” This gives the bagel its crunchy outside.
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Steam ovens are more cost-effective and require less skilled labor to operate.Īccording to Scot, a real old-fashion NY Bagel has to be hand-rolled and HAS to be kettle boiled before putting it into a real baker’s oven. This was before steam ovens became the craze among bagel bakery owners. Kettle cooking is the original method that was used when bagels first made their debut in New York. Scot prefers to kettle cook his bagels rather than use a steam oven. Personally, I will make it my mission to test a bunch of bagels in NYC to see if this is true, you know, for “research” *wink*. He claims that it’s hard to come by an old-fashioned bagel anymore. Scot grew up with his family behind a bagel store in Brooklyn, New York, and the family goes way back in the bagel making business.īeing that Scot has old-school roots in the bagel business, he considers most of his methods traditional and old-fashioned. It comes down to tradition” – Scot Rossillo Scot’s Methods on Making a Great Bagel “It’s not only for taste it’s to pay homage to all of the people who came before us and teach us and reiterate in us when we were young and not getting it right. If you didn’t have a contract something “mysterious” might happen to your bakery. History of the New York Bagel Industryīelieve it or not, the bagel industry started out as a unionized business! It was Local 338 and was run by Hasidic Jews, and most if not all of the union members were also Hasidic Jews according to Scot.īagel bakeries had to have a union-approved contract. Sit back and enjoy this energetic, passionate take on the ‘New York Bagel.’ He taught me so much about the bagel industry and I am so excited to share some tidbits from our chat! We had an authentic talk as if we had been friends for years, and you’re going to LOVE to hear what he had to say. I got way more out of the meeting than if Scot just answered my scribbled down questions. The interview turned into just a conversation not just about bagels, but also, New York City, and passion for doing what you love. Instantly from his enthusiasm I knew, Scot was THE person to discuss New York Bagels with. Scot is proud of his Jewish heritage and equally proud of his bagels. I love to do what I do” – Scot RossilloĪfter getting to know Scot Rossillo (we have no relation - our last names being so similar is just a huge coincidence), owner of “The Bagel Store” in Brooklyn, I can confidently say I have never met anyone that is as passionate as Scot about his or her career. After all, how much is there to know about bagels? BOY WAS I WRONG. Going into this interview about bagels with the owner of The Bagel Store in Brooklyn, NY, I had a list of questions ready to go and figured it would be a quick thing. Food, Booze, & Body Art Credit: Schitt’s Creek Season 2 Episode 5