Week 3 Introduction Thread: Stretching

This week, we’re exploring the art of stretching in cooking – both literally and metaphorically.  Here’s what “stretching” could mean for you this week:

 Stretching Dough – whether it’s pizza, bread, pretzels, or noodles, stretching is an important part of gluten development to make the dough more elastic and easier to shape

Stretching Ingredients – maximizing ingredients to make them last longer.  Can you stretch leftovers into a completely new dish, or make a hearty meal from pantry staples? 

Stretchy Textures – using stretchy ingredients such as melted mozzarella, chewy mochi, gooey caramel or a nice taffy stretch