There's no doubt that the pastry arts is sweet. With so many different pastries to create, it goes without saying that certain methods will be more useful than others. However, even the most astute culinary authorities will tell you that some methods simply shouldn't be used as well. As a result, I believe that it would be wise to go over some of the do's and don'ts associated with the pastry arts, which will further expand your knowledge on the matter.
Do ensure that your ingredients are close. To make things easier for you, whether it comes to pastry baking or another culinary endeavor, you should make sure that your ingredients are within reach. You want to keep them close enough together so that they are easy to obtain. What this does, more than anything else, is limit the amount of movement you have to do in the kitchen. It also doesn't hurt that you can place more focus on your pastries, as opposed to detracting said focus when you don't have to.
Don't put too much pressure on the dough. There's no doubt that, when making pastries, you're going to have to knead dough. Of course, there's a limit as to how much this should be done, which is what all aspiring chefs should be mindful of. If you knead the dough any more than 10 to 15 minutes at a time, chances are that your product will come out poorly. What this means is that you have to give the dough you're working with a break.
Do focus on the usage of cool ingredients. The reason why colder ingredients matter, in the pastry arts, is that they tend to hold up the best. For example, if you're going to create a pie crust, you want to make sure that it is flaky yet stable, as to not fall apart. As you can probably imagine, the best way to accomplish this is with usage of cold ingredients. Make sure that these are incorporated, for the sake of better-tasting pastries later on.
Don't keep the door of the oven ajar. The main point that you'll learn about, when it comes to the actual baking process, is that the oven door should be kept closed at all times. After all, there's a particular temperature that is required for thorough baking endeavors. When this is thrown off, usually by an ajar oven door, the temperature in question is thrown off. It's an important talking point to consider, not only for novices but experienced bakers as well.
Do ensure that your ingredients are close. To make things easier for you, whether it comes to pastry baking or another culinary endeavor, you should make sure that your ingredients are within reach. You want to keep them close enough together so that they are easy to obtain. What this does, more than anything else, is limit the amount of movement you have to do in the kitchen. It also doesn't hurt that you can place more focus on your pastries, as opposed to detracting said focus when you don't have to.
Don't put too much pressure on the dough. There's no doubt that, when making pastries, you're going to have to knead dough. Of course, there's a limit as to how much this should be done, which is what all aspiring chefs should be mindful of. If you knead the dough any more than 10 to 15 minutes at a time, chances are that your product will come out poorly. What this means is that you have to give the dough you're working with a break.
Do focus on the usage of cool ingredients. The reason why colder ingredients matter, in the pastry arts, is that they tend to hold up the best. For example, if you're going to create a pie crust, you want to make sure that it is flaky yet stable, as to not fall apart. As you can probably imagine, the best way to accomplish this is with usage of cold ingredients. Make sure that these are incorporated, for the sake of better-tasting pastries later on.
Don't keep the door of the oven ajar. The main point that you'll learn about, when it comes to the actual baking process, is that the oven door should be kept closed at all times. After all, there's a particular temperature that is required for thorough baking endeavors. When this is thrown off, usually by an ajar oven door, the temperature in question is thrown off. It's an important talking point to consider, not only for novices but experienced bakers as well.
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