Puff Pastry
Making Puff Pastry is truly a labor of love. It’s a laminated dough, which means that fat (in this case butter) is spread onto the dough, which is then folded over and rolled again and again…and therein lies the hard work.
Thankfully for all of us, high grade puff pastry is now available in the grocer’s freezer.
To get the best results when using puff pastry remember one word…COLD.
The butter that is spread between the layers of dough, is essentially milk fat and water. It’s the water that plays the critical role in making the pastry puff. When the pastry is put in the oven and the butter melts, the water in the butter turns to steam, which rises, lifting with it the layers of dough. This is known as steam leavening. If the butter (ergo the dough) isn’t nice and cold, it will just melt and run out of the pastry, giving a mediocre lift and an oily product.
So, when you’re finished creating your puff pastry masterpiece, pop it back into the refrigerator for 20-30 minutes before putting it into a nice hot oven to bake.
Have left-over meat & gravy? Cut the meat into bite-size pieces and mix into cold gravy. Cut 4"x4" squares of puff pastry, and place a spoonful of the meat/gravy mixture into the center. Moisten two edges of the square with a little milk, and fold over the filling to seal. Cut a couple of slits in the top to act as steam vents. Refrigerate for ½ an hour. Bake at 425 for 12 to 15 minutes, or until evenly browned.
It’s a whole new way to serve left-overs!
Bananas
Did you ever try to make a banana drink or banana dessert, only to find that it starts to look grey after a short time? This is because the fruit, like apples, potatoes and others, oxidizes when exposed to air.
With the skin intact, plunge the bananas into boiling water for about a minute then immediately shock them in ice water. The skin will turn black and ugly, but the fruit will hold it’s nice white color much longer.
Room Temperature Ingredients
You’ve probably noticed in many recipes that it calls for the ingredients to be at room temperature. This is important because it allows the products to come together with the least amount of manipulation. Also, when you’re adding eggs to creamed butter and sugar when making cookies or a cake, the batter will curdle if the eggs are cold. If this does happen, take a kitchen towel soaked in hot water, and hold it around the base of the mixing bowl. Adding a little bit of heat will help the cold egg incorporate into the room temperature butter.
So you’re in the middle of making cookies, and have forgotten to leave the eggs out on the counter to get them up to room temperature. I do this all the time! But don’t stress it…here’s what you do. Fill a bowl with moderately hot water — the temperature that feels right for washing your hands. Place the cold eggs into the water (still in their shells, obviously) for about 15 minutes. Now your eggs are ready to use in your baking recipe.
When making mashed potatoes use a potato ricer for a creamy texture with no lumps. That’s how we make our croquettes so creamy.
CLEAN AS YOU GO! Need we say more?
S.B.P – The Standard Breading Procedure- Flour, Egg & Bread Crumb
Use this procedure for all breading of product and you will have a crunchy texture as well as a golden brown color & an even coating of bread crumb.
In separate bowls have flour, egg & bread crumb.
Dry the product being breaded, hold it in one hand and dip in flour. Shake off excess flour, and then dip in egg with the other hand.
Completely coat product in egg wash and place it in the bread crumbs.
Use your dry hand to pack bread crumbs evenly around the product.
Shake off any extra bread crumb.
Make sure you toss any extra S.B.P leftovers.
Try adding a shot of Bailey’s to our wonderful Hot Chocolate recipe or a shot of Captain Morgan to our Honeycrisp Cider.
We can not stress this more in the cooking world! Have your “Mise en Place” ready before you start cooking!! Mise en Place [MEEZ ahn plahs]- A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
Use beef or chicken stock when cooking rice for that added extra flavor.
Be creative with your food presentation, not everything has to look like a compartment plate. Stack, shingle and mix it up when plating or presenting your culinary masterpiece.
When preparing steaks on the grill, remember after you pull the steak off the grill it has a carry over cook time of 5 minutes 5 degrees.
When preparing a recipe make sure to read through the entire recipe before getting started. This will keep you organized and make preparation easy.
Consistently cut all foods when prepping, this will provide even cooking times for your meal.