Eat Eat Eat
Sheep-shaped Pretzel

Sheep-shaped pretzel, Winter 2005. These pretzels were made with real lye, given after research at the Union Square farmer’s market in NYC. Thank you to the owner of Martin’s Pretzels. Pretzel was a very interesting medium to think about because originally(internet but convincing myth) monks made pretzels as religious outreach to young children. The form of the cross shape in the pretzels were imagined as arms crossing ones body, a style of prayer. Thinking about food as literal symbol was interesting, especially when it’s about sheep.
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Here’s the process:
Pretzels are made in three stages, first the doug is made and proofed, then boiled in lye water for the distinct taste, then baked for the crunchiness. To make the doug I asked my friend Peter to machine a doug noodle press out of a caulking gun. This gave me the perfect circular strand of doug that I wanted.
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The doug was left to proof.
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It is then wrapped around the stainless-steel/cooper jig while cooking in the lye bath.
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The first batch, very much like the aesthetic of the doodle inception.
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This is part of the ‘Sheep-shaped Cuisines’ series. Back to the main page.

All content © 2017 by Tak Cheung