TO GOOD PASTRY MAKING
on pastry making
secret to good pastry making is five fold and the tips
given here can be transferred to most pastry and bread
that ingredients are measured exactly, the smaller
the amount made the greater the disaster for smaller
sieve the flour at least three times, this is not
to remove any lumps as commonly thought, but to evenly
distribute the gluten content. If it is not evenly
distributed then the pastry can shrink when cooked
in the areas where there is concentrated gluten content.
a little lemon juice - this encourages the gluten
strands to relax and shorten.
the pastry as lightly as possible, when rubbing in
the butter in short pastries use your fingertips only
and lift them into the air, this allows air to get
into the pastry and make it lighter, more delicate.
and every time the pastry is handled allow it to rest
for at least an hour - after making, after rolling,
etc. This allows the gluten strands to relax again,
as each time you handle the pastry you stretch them
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org