What You Need to Know
Globi making involves deep-frying dough balls made from a mixture of wheat flour, water, and olive oil, utilizing emulsification and fermentation chemistry. The dough is typically proofed at 25-30°C for 1-2 hours before frying at 180°C for 2-3 minutes.
Steps
- 1.
Globi cum melle (Ancient Rome): Base for honey-coated festival food
- 2.
Sesame globi (Byzantine Empire): Carrier for sesame crust
- 3.
Herbed globi (Pompeii): Vehicle for aromatic herb infusion
The Science
Primary Reaction
Emulsification and fermentation