Quote:
Originally Posted by jfield  It all depends on what you're into, BDL! Seriously, this is a technique that all of our cooks were required to learn (because our chef had learned it that way, of course). It does make for a really light gnocchi. As far as I know, the technique came from Bacchanalia in Atlanta, but I'm sure it could be traced back farther than that. |
I'm sure it can be. Sounds very old country. I doubt it's much different from two fork or two knife cutting in. What I like about the volcano/hand method is absolute control over the amount of flour. The downside I guess, is the dough takes some working. I try to make up for it by rolling out the snakes a very soft touch. Always seeking that balance.
You do realize that in two months RPM is going to be kicking our butts on this, don't you? The guy is a monster; I'm not sure we should be giving him more advice.
BDL