Cold what? Everything! For a perfect pastry shells and piecrusts, culinary school instructors teach your butter or shortening, pastry blender, your hands and you all must be cold. In reality. Dig cold water Why? Because if you let your dough is too hot to gluten (a protein in the dough) to fully activate. If this happens, your dough does not hold its shape. It will stretch too much when the terrible form that shrink when baked.
Culinary School in Portland, students are taught the art and science of working with pastry. Cooking teachers put their focus on working with the dough gently and quickly - of course - to keep the entire recipe as cold as possible.
Basic Pastry
For a basic dough recipe that can be used to piecrusts and such, the students begin to cook the flour and cold butter or shortening is cut into cubes. Add the salt and baking powder will give the growing factor, so the dough to rise. With a pastry blender or two table knives, cut the fat into the flour mixture all the while being as gentle as they can while keeping the temperature low.
Using hands, gently combine the dry ingredients with ice water until mixture forms a ball. The ball is then divided into three parts, covered with clear plastic and refrigerated for at least an hour so the dough to rest before continuing.
Puff
Oh so fine and soft, it is most often used in cakes and pastry turnover. The difference in puff pastry and basic, like culinary school instructors will tell you, not ingredients. It's the preparation.
As with the basic dough recipe most cooking school students learn the ingredients and the first processes are almost identical. The pastry, however, contains more than regular butter cake. For this reason it is particularly important to work with cold ingredients and hands. Additionally, you can choose to use a cold marble table to hold the butter gets too soft.
When the dough has rested in the refrigerator for one hour, the dough is rolled into a rectangle then folded in thirds. This process is repeated six times to greatly improve scaling and elevation of dough. It is now ready for shaping, baking and with everything from chicken a la king creamy rich chocolate mousse filling.
Think of the tips the experts teach in culinary school: Do not touch the dough as much as possible, always have your hands, utensils and ingredients cold, and let the dough rest before baking. You will find making the perfect dough is easier with each recipe.
Culinary School in Portland, students are taught the art and science of working with pastry. Cooking teachers put their focus on working with the dough gently and quickly - of course - to keep the entire recipe as cold as possible.
Basic Pastry
For a basic dough recipe that can be used to piecrusts and such, the students begin to cook the flour and cold butter or shortening is cut into cubes. Add the salt and baking powder will give the growing factor, so the dough to rise. With a pastry blender or two table knives, cut the fat into the flour mixture all the while being as gentle as they can while keeping the temperature low.
Using hands, gently combine the dry ingredients with ice water until mixture forms a ball. The ball is then divided into three parts, covered with clear plastic and refrigerated for at least an hour so the dough to rest before continuing.
Puff
Oh so fine and soft, it is most often used in cakes and pastry turnover. The difference in puff pastry and basic, like culinary school instructors will tell you, not ingredients. It's the preparation.
As with the basic dough recipe most cooking school students learn the ingredients and the first processes are almost identical. The pastry, however, contains more than regular butter cake. For this reason it is particularly important to work with cold ingredients and hands. Additionally, you can choose to use a cold marble table to hold the butter gets too soft.
When the dough has rested in the refrigerator for one hour, the dough is rolled into a rectangle then folded in thirds. This process is repeated six times to greatly improve scaling and elevation of dough. It is now ready for shaping, baking and with everything from chicken a la king creamy rich chocolate mousse filling.
Think of the tips the experts teach in culinary school: Do not touch the dough as much as possible, always have your hands, utensils and ingredients cold, and let the dough rest before baking. You will find making the perfect dough is easier with each recipe.
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