stupid but quick question
8 Apr 2011 10:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaigouvegetarian = no eggs = no bread ... correct?
is this generally a hard-and-fast rule, enough to consider it a pretty safe assumption?
ETA: apparently the unclear part above is my expectation that bread contains eggs. Yes, as a matter of fact, bread can contain eggs -- pretty much my entire repertoire of bread-recipes all contain at least one egg. (Some of them contain two eggs, even, and some even have milk.) This is not to say I've never made bread without eggs -- I have -- but I don't much care for the texture or the reluctant timbre of the bread when working with it. With eggs, the bread is considerably silkier/smoother, and just more pleasant and easy to work with; thus it's not a headache to let it rise six times and really become amazingly-melty. Or shorter version: bread can contain eggs.
ETA the 2nd: I suppose it might've been less confusing if I'd asked about, say, angel food cake... for which my grandmother's recipe uses the whites of like a dozen eggs. I rarely make it, though, because I hate wasting a dozen egg yolks, but I'm never quite sure what to do with them...
is this generally a hard-and-fast rule, enough to consider it a pretty safe assumption?
ETA: apparently the unclear part above is my expectation that bread contains eggs. Yes, as a matter of fact, bread can contain eggs -- pretty much my entire repertoire of bread-recipes all contain at least one egg. (Some of them contain two eggs, even, and some even have milk.) This is not to say I've never made bread without eggs -- I have -- but I don't much care for the texture or the reluctant timbre of the bread when working with it. With eggs, the bread is considerably silkier/smoother, and just more pleasant and easy to work with; thus it's not a headache to let it rise six times and really become amazingly-melty. Or shorter version: bread can contain eggs.
ETA the 2nd: I suppose it might've been less confusing if I'd asked about, say, angel food cake... for which my grandmother's recipe uses the whites of like a dozen eggs. I rarely make it, though, because I hate wasting a dozen egg yolks, but I'm never quite sure what to do with them...
no subject
Date: 8 Apr 2011 04:30 pm (UTC)I don't actually have any recipes without egg. I mean, I'm sure I do in some of my books, but in terms of what I've got memorized -- always at least one egg.
ETA: ahah, it may be a cultural pretensions thing -- all the bread I know how to make is bread for "giving away" or for "when someone comes to visit". Seems to be that bread-with-eggs does give the impression of being lighter/smoother (fancier) than french or italian, which can be rather coarse or at least have a much thicker/chewier crust. Bread with egg is definitely a soft-crust kind of bread -- think dinner rolls and whatnot.
Guess I just got taught/memorized only the for-show breads. Hunh.