Download BakeWise: The Hows and Whys of Successful Baking with Over by Shirley O. Corriher PDF

By Shirley O. Corriher

For years, nutrition editors and writers have stored CookWise right by way of their desktops. Now that spot they've been conserving for BakeWise could be filled.

With her years of expertise from big-pot cooking for one hundred forty teenage boys and her vintage French culinary education to her paintings as a learn biochemist at Vanderbilt collage university of medication, Shirley Corriher manages to place and jointly in detailed and interesting methods. She describes helpful suggestions, corresponding to brushing puff pastry with ice water—not simply brushing aside the flour—making the puff pastry more straightforward to roll. the end result? greater, lighter, and flakier pastry. and also you won't locate those recipes at any place else, no longer even on the web. she will assist you make wet truffles; flaky pie crusts; shrink-proof excellent meringues that won't leak yet nonetheless minimize like a dream; enormous, crisp cream puffs; outstanding French pastries; mild génoise; and crusty, particularly flavorful, open-textured French breads, corresponding to baguettes and fougasses.

BakeWise doesn't have only a unmarried resource of data; Shirley loves studying the works of cooks and different solid chefs and stocks their info with you, too. She applies not just her services yet that of the various artisans she admires, corresponding to recognized French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White apartment government pastry chef for twenty-five years; Bruce Healy, writer of studying the artwork of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the prior comparable to Monroe Boston Strause, the pie grasp of Thirties the US. For one dish, she can provide you recommendations from 3 or 4 diversified cooks plus her personal contact of science—"better baking via chemistry." She provides evidence concerning the correct temperature, the correct blending velocity, and the suitable blending time for the totally such a lot good egg foam, so that you can create a light-as-air génoise at any time when.

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Extra resources for BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

Sample text

Dopo averli tolti dal forno, attendete 5 minuti prima di sformare i dolcetti. tortine di carote e granella di mandorle Preparazione 35/40 minuti • Cottura 25 minuti • Stampo a impronte Ø 8 cm • Pirottini di carta • Per 14 tortine Ingredienti • 180 g di carote pulite • 4 uova • 140 g di olio di semi • 210 g di zucchero • 200 g di farina • 100 g di mandorle intere • 1 bustina di lievito • 3 pizzichini di sale buccia grattugiata e 2 cucchiai di succo di 1 limone decorazione: • gelatina di albicocche • granella di mandorle Preparazione 1Versate nel bicchiere del tritatutto le carote a pezzi, le mandorle, 60 g di zucchero e il succo del limone.

Quando il doce sarà cotto, sfornatelo e sformatelo sulla gratella a raffreddare. b. decorazione: • nocciole intere • corn flakes Preparazione 1Montate il burro con lo zucchero (tenetene da parte un cucchiaio), poi profumate con l’aroma al rum. 3Unite un tuorlo alla volta. Setacciate sul composto la farina con la fecola, il lievito e il sale. 4Montate gli albumi con il cucchiaio di zucchero poi incorporateli delicatamente al composto. 6Completate con le nocciole tritate finemente e le gocce di cioccolato.

Completate setacciando sulla massa la farina, il lievito e il sale. A parte montate gli albumi a neve con un cucchiaio di zucchero. 5Aggiungete la massa di albumi montati all’impasto, mescolando dal basso verso l’alto fino a incorporarli bene, poi versatelo nello stampo unto e infarinato. Infornate a 175° per 45 minuti. 6Sfornate, sformate e ponete la torta sulla gratella. Spolverizzate il dolce con lo zucchero a velo. torta aurora al profumo di miele Preparazione 20 minuti • Cottura 25/30 minuti • Stampo Ø 20 cm • Per 7/8 fette Ingredienti • 125 g di burro • 100 g di zucchero a velo • 30 g di farina di mandorle • 45 g di tuorli • 40 g di albumi • 1 cucchiaio di zucchero semolato • 50 g di farina • 50 g di amido di mais • 1 cucchiaino di miele ai fiori d’arancio • 1 cucchiaio di succo di arancia • 1 arancia decorazione: • nocciole intere Preparazione • Montate a neve gli albumi con 1 cucchiaio di zucchero semolato e teneteli da parte.

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