> Help me understand why you believe Matzo isn't a culinary foam.
Because when I break off a piece and look at it it doesn't look like a foam. (Note I mean the handmade stuff, not the lightweight, cooked at a lower temperature, machine made version, which is admittedly kinda of foamy.)
But, if you consider that to be a foam, I have to ask: What cooked until mostly dry, flour/water product isn't a foam? i.e. saying "foam" doesn't actually add any additional info.
> Pancakes are quickbreads!
Well, in that case we can simplify the definition: Bread is flour plus liquid cooked until mostly dry. Flour is defined very broadly, as is liquid (for example shortening is a liquid by this definition).
Because when I break off a piece and look at it it doesn't look like a foam. (Note I mean the handmade stuff, not the lightweight, cooked at a lower temperature, machine made version, which is admittedly kinda of foamy.)
But, if you consider that to be a foam, I have to ask: What cooked until mostly dry, flour/water product isn't a foam? i.e. saying "foam" doesn't actually add any additional info.
> Pancakes are quickbreads!
Well, in that case we can simplify the definition: Bread is flour plus liquid cooked until mostly dry. Flour is defined very broadly, as is liquid (for example shortening is a liquid by this definition).