The art of french pastry phần 18

you use a scale So I am proposing that you use one piece of equipment, a scale (well, okay, two pieces, because a precision scale in conjunction with your main digital scale set for gram weights will allow you to accurately weigh out very small quantities of ingredients like spices and salt), and that you scale all ingredients, whether they are liquids, solids, eggs, apples, nuts, flour, or spices It’s very efficient to put a bowl on a scale, zero out the scale, and pour or scoop in the amount of flour you need—and there will be fewer items to wash up when you’ve finished Most importantly, the recipes will work That’s why it doesn’t take long for my initially skeptical students to be won over by this system NOTES ON BAKING Many pastry recipes require multiple steps, including a crucial one, the baking process It’s important to understand this delicate phase Baking at home is different from baking in a professional pastry kitchen, where we use commercial convection ovens with many shelves For this reason all of the recipes in this book were tested in a home kitchen using a regular oven My coauthor Martha’s oven is a vintage gas Wedgewood, and mine is an electric oven from KitchenAid Though my preference has always been for gas ovens, both of these ovens yielded similar and successful results Here are some general words of advice when it comes to baking: • When I bake at home I always put the baking rack in the center of the oven This is where you ... both of these ovens yielded similar and successful results Here are some general words of advice when it comes to baking: • When I bake at home I always put the baking rack in the center of the. .. put a bowl on a scale, zero out the scale, and pour or scoop in the amount of flour you need—and there will be fewer items to wash up when you’ve finished Most importantly, the recipes will work That’s... Many pastry recipes require multiple steps, including a crucial one, the baking process It’s important to understand this delicate phase Baking at home is different from baking in a professional pastry kitchen, where we