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

By Shirley O. Corriher

For years, nutrients editors and writers have saved CookWise right through their pcs. Now that spot they have been retaining for BakeWise might be crammed.

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 examine biochemist at Vanderbilt collage university of drugs, Shirley Corriher manages to place and jointly in targeted and intriguing methods. She describes precious suggestions, reminiscent of 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 will not locate those recipes at any place else, now not even on the web. she will assist you make wet tarts; flaky pie crusts; shrink-proof ideal meringues that will not leak yet nonetheless minimize like a dream; enormous, crisp cream puffs; outstanding French pastries; mild génoise; and crusty, exceptionally flavorful, open-textured French breads, similar to baguettes and fougasses.

BakeWise doesn't have only a unmarried resource of data; Shirley loves studying the works of cooks and different stable chefs and stocks their details with you, too. She applies not just her services yet that of the various artisans she admires, equivalent to well-known French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White condominium government pastry chef for twenty-five years; Bruce Healy, writer of gaining knowledge of the artwork of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the earlier akin to Monroe Boston Strause, the pie grasp of Nineteen Thirties the US. For one dish, she can give you concepts from 3 or 4 varied cooks plus her personal contact of science—“better baking via chemistry.” She provides evidence concerning the correct temperature, the proper blending velocity, and the precise blending time for the completely such a lot sturdy egg foam, so that you can create a light-as-air génoise each time.

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