The art of french pastry phần 18
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youuseascale.SoIam
proposingthatyouuseone
pieceofequipment,ascale
(well,okay,twopieces,
becauseaprecisionscalein
conjunctionwithyour
maindigitalscalesetfor
gramweightswillallow
youtoaccuratelyweighout
verysmallquantitiesof
ingredientslikespicesand
salt),andthatyouscaleall
ingredients,whetherthey
areliquids,solids,eggs,
apples,nuts,flour,or
spices.It’sveryefficientto
putabowlonascale,zero
outthescale,andpouror
scoopintheamountof
flouryouneed—andthere
willbefeweritemstowash
upwhenyou’vefinished.
Mostimportantly,the
recipeswillwork.That’s
whyitdoesn’ttakelongfor
myinitiallyskeptical
studentstobewonoverby
thissystem.
NOTESONBAKING
Manypastryrecipes
requiremultiplesteps,
includingacrucialone,the
bakingprocess.It’s
importanttounderstand
thisdelicatephase.Baking
athomeisdifferentfrom
bakinginaprofessional
pastrykitchen,wherewe
usecommercialconvection
ovenswithmanyshelves.
Forthisreasonallofthe
recipesinthisbookwere
testedinahomekitchen
usingaregularoven.My
coauthorMartha’sovenis
avintagegasWedgewood,
andmineisanelectric
ovenfromKitchenAid.
Thoughmypreferencehas
alwaysbeenforgasovens,
bothoftheseovensyielded
similarandsuccessful
results.
Herearesomegeneral
wordsofadvicewhenit
comestobaking:
•WhenIbakeathomeI
alwaysputthebaking
rackinthecenterofthe
oven.Thisiswhereyou
