Cooking & Baking Essentials
The Technique
Butter
Butter is the quintessential ingredient needed for many sweet & savory recipe applications. Soften it properly to ready for the creaming method & a Classic Buttermilk Pound Cake may be prepared & served for a host of casual & entertaining-worthy celebrations. When melted, it may serve as the foundation for a rich sauce such as in the case of Walnut-Browned Butter Two Cheese Ravioli or incorporate a bit at the end of cooking procedures to add body or rich flavor. Classic Lemon Curd is a fine way to enjoy these properties in particular. When laminated doughs are desired, ultra cold butter is necessary to achieve the correct volume once it’s time to bake them. Learn how to prepare it for an array of fold-&-roll pastry styles.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Butter For Laminated Doughs
There are numerous methods for preparing laminated doughs that may be used to make croissants, Danish & puff pastry. The key is to be certain the butter remains as cold as possible during the entire process. Follow this good technique for a variety of baked goods.
The Technique
Freezing butter ensures it will hold up to the most rigorous of blending & shaping methods. Place the butter in the freezer at least 8 hours before you plan to use it for recipe applications. Just before it is needed, grate the sticks of frozen butter down the large holes of a box grater. If it becomes warm whatsoever during the procedure, place it back in the freezer to refirm. The bowl of grated butter may be transferred as well. Follow individual recipes to incorporate the butter properly.
The Tune
“So Easy To Love” Billie Holiday
httpa://www.youtube.com/watch?v=yBQmN8xbuhQ
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