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Download e-book for kindle: BakeWise: The Hows and Whys of Successful Baking with Over by Shirley O. Corriher

By Shirley O. Corriher

ISBN-10: 1416560831

ISBN-13: 9781416560838

For years, meals editors and writers have stored CookWise right by way of their pcs. Now that spot they've been keeping for BakeWise might be filled.

With her years of expertise from big-pot cooking for a hundred and forty teenage boys and her vintage French culinary education to her paintings as a examine biochemist at Vanderbilt college tuition of drugs, Shirley Corriher manages to place and jointly in specific and intriguing methods. She describes priceless recommendations, comparable to brushing puff pastry with ice water—not simply brushing aside the flour—making the puff pastry more uncomplicated to roll. the outcome? greater, lighter, and flakier pastry. and also you won't locate those recipes at any place else, no longer even on the net. she will be able to assist you make wet tarts; flaky pie crusts; shrink-proof ideal meringues that won't leak yet nonetheless lower like a dream; large, crisp cream puffs; notable French pastries; gentle génoise; and crusty, particularly flavorful, open-textured French breads, reminiscent of baguettes and fougasses.

BakeWise doesn't have only a unmarried resource of data; Shirley loves interpreting the works of cooks and different strong chefs and stocks their details with you, too. She applies not just her services yet that of the numerous artisans she admires, corresponding to recognized French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White residence government pastry chef for twenty-five years; Bruce Healy, writer of learning the paintings of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the prior resembling Monroe Boston Strause, the pie grasp of Nineteen Thirties the US. For one dish, she can give you recommendations from 3 or 4 assorted cooks plus her personal contact of science—"better baking via chemistry." She provides proof in regards to the correct temperature, the appropriate blending velocity, and the ideal blending time for the totally such a lot reliable egg foam, so that you can create a light-as-air génoise whenever.

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

Sample text

During baking, the laminations lift apart irregularly and this is how blisters may form on the biscuit surfaces. The mechanism of this lift is principally as a result of the discontinuity formed between thin sheets of dough (the laminations) by the cracker dust filling, or by skinning caused by flour, or by the dough drying out. The lenticular cavities which are formed initially expand as the air warms, but the greatest expansion results as the water vapour pressure rises when the dough piece temperature reaches 60°C and more.

As the moisture evaporates from the product and as cool air, brought into the oven with the product, expands, there is a rise in pressure in the oven. In the case of direct fired ovens where gas is burnt in the baking chambers, the increase in pressure is even greater. This pressure must be relieved so flues are provided which exhaust to the atmosphere. If the pressure rise is exactly matched by the extraction rate through the flues, the oven atmosphere will soon become rich in water vapour. This is often referred to as humidity but because the temperatures are above 100°C, the concept of relative humidity used to measure the moisture content in meteorological terms is not applicable.

There are various types of band which offer varying degrees of openness, weight and usage life. 3 mm in thickness and weigh about 9 kg per square metre. Perforated steel bands, with holes of varying diameter, are available and these give the strength and durability of steel bands but with improved ventilation of the product base. They are expensive. There are various wire bands ranging from the light square mesh types (such as 5 x 5, etc. 5kg per square metre), to the looped wires which offer greater product support, improved durability and great flexibility at the terminal drums.

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BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher


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