If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers which differ on this point). Obviously, you want to divide the bulk into portions at the end, i.e. for the pies. But why sooner?
I always figured that following the directions all-at-once until the end ensured that the final product, by whatever multiplier, is consistent throughout.
I'm assuming that when baking in large quantities, we are measuring by weight, not volume, so accuracy shouldn't be an issue.
When making pie crust, you want to a) keep your fat(s) cold and b) avoid over-working the dough, both of which are difficult to do when working in large batches. Cold fat, evenly distributed throughout the dough, will steam and melt away during baking; that leaves the air pockets in the crust that cause flakiness. Developing the gluten in your dough is necessary for a strong, elastic crust, but if you develop too much gluten, your crust will become brittle and tough. Working in small batches allows you to thoroughly combine the flour and fat until you've reached the "pea" stage, and then incorporate your water just enough to bring the dough together for gentle rolling. The best thing you can do to pie crust is to handle it as little as possible.
If you're using a large food processor or stand mixer to "knead" bread dough, you could get away with making more than one or two loaves at a time because you want to develop your gluten to a much greater degree than you do with pie crust. Be sure, however, that you mix/sift together your dry ingredients thoroughly before adding the liquid components of your dough whether you're kneading by hand or machine.
Batches. With pastry it is very important to keep everything cold. Unless you have access (as I do) to a walk-in fridge with enough room to work in, you need to work in batches.
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone... with plastic wrap and allow to rest till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place... into a preheated 440 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you
I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking. Once the package is opened it should be used as the dough dries out really fast. My question is how long after cooking does it stay crisp? Or can you re-crisp it if it becomes soggy?
will be doing a bunch of bulk cooking of different foods). It is at once short enough that I don't think the texture would necessarily be compromised, but definitely see it as possible if stored in liquid... an hour or two)? What storage method will preserve texture, maintain flavor, and lock out nasties? What steps can I take when re-heating to preserve all of the above effort? Essentially, what...Tonight, I am hoping to cook up three to four loaves of seitan for final prep three days from now. My intent is to form the dough, simmer in stock or steam, and then refrigerate. In three days I hope
I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this necessary or could I just re-use the same piece of paper till all my cookies are baked?
I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is fully mixed and hydrated. Only then does the recipe require the butter to be slowly added into the dough tablespoons at a time using a wooden spoon. I am usually used to creaming the butter... and was a pretty good workout for my arms. I took a look at other Brioche recipes on the internet and pretty much all of them add the butter into the dough at the very end. So my question is why
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?
I bought semi and unsweetened baking chocolate in bulk but forgot to mark which was which....is there a way to figure out which one is which?
I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon flavour, to sweetness. The main selling point, however, was the 5 minute prep time. In my most recent attempt, I made the pie as before - followed the directions pretty closely. However, this time... thermometer as well, so I know my temperature was fairly accurate. I don't do a lot of baking, so I was sure to follow the recipe pretty accurately. The only thing I changed in all three attempts, was I
In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to prevent the pie crust from burning. I have noticed the a lot of recipes for pies other than pumpkin (frequently covered pies like strawberry-rhubarb) explicitly call for aluminum foil on the crust. When does a pie crust need to be covered in foil while baking?