On food and cooking the science and lore of the kitchen ( PDFDrive ) 1075

bread dough and added even more layering butter, thus making a lighter, crisper pastry than the original They also used the dough to surround a variety of fillings, notably remonce (butter creamed with sugar and often including some form of almonds) Danish pastries are made in essentially the same way as croissants The initial dough is moister and softer, includes sugar and also whole eggs, so it’s sweeter, richer, and distinctively yellow, and it isn’t given an initial rising Often more butter or margarine is used for the laminations, and the dough may only be turned three times, so the layers are fewer and thicker Danish pastry dough is often used as a container for sweet or rich fillings, or rolled out, covered with a combination of nuts, raisins or flavored sugar, rolled up, and cut into spiral cross-sections Once the final pastry is formed, it’s allowed to rise until about doubled in volume (again, at temperatures that keep the shortening solid), and then is baked Tender Savory Pastry: Hot-Water Pastry, Pâte À pâté Hot-water pastry, or pâté pastry, is unlike the other pastries Its original purpose in medieval times was to provide a sturdy container for meat dishes meant to be kept for some time (p 560) Today it’s used to enclose meat pâtés, to make meat pies, and sometimes as an alternative to puff pastry that surrounds the tenderloin in beef Wellington and the salmon in coulibiac It is easily rolled out and formed into a container, able to retain juices released during cooking, yet tender to both knife and tooth It’s made with a relatively large amount of water — 50 parts per 100 flour — and about 35 parts lard The water and lard are heated together near the boil, and the flour is then added, the mixture stirred just ... It’s made with a relatively large amount of water — 50 parts per 100 flour — and about 35 parts lard The water and lard are heated together near the boil, and the flour is then added, the mixture stirred just... the tenderloin in beef Wellington and the salmon in coulibiac It is easily rolled out and formed into a container, able to retain juices released during cooking, yet tender to both knife and tooth It’s made with a relatively.. .and then is baked Tender Savory Pastry: Hot-Water Pastry, Pâte À pâté Hot-water pastry, or pâté pastry, is unlike the other pastries Its original purpose in