Read Online Bon Appetit Desserts by Barbara Fairchild - Free Book Online Page B
Authors: Barbara Fairchild
Ads: Link
heat.
Continue to cook, stirring occasionally, until the butter is browned to the desired color indicated in the recipe. The length of time will vary depending on the amount of butter. Remove from heat.
buttering & flouring a pan
Thoroughly buttering a baking pan and then coating it with a light layer of flour is the best way to ensure that your finished dessert releases from the pan completely.
Using a pastry brush or clean fingers, coat the inside surface of the baking pan thoroughly with softened butter, making sure to cover all surfaces and reaching into corners and grooves.
Sprinkle the pan with about 2 tablespoons of flour [1].
Tilt and tap the pan gently to coat all surfaces with flour [2].
Invert the pan and tap out any excess flour.
butter & sugar, creaming
Beating sugar and butter until fluffy is called “creaming.” This step is important, as it incorporates air into the final product.
Make sure the butter is at room temperature and soft so that it creams properly with the sugar. If your butter is cold and firm, you can cut it into slices and microwave it on low for a few seconds (be sure not to melt the butter). The butter should be soft enough that you can easily press your finger into it and leave a distinct mark.
Beat butter and sugar in a large bowl until light and fluffy. This is easiest with an electric mixer, but can be done by hand with a wooden spoon.
The butter and sugar mixture should have the consistency of fluffy frosting and should be very pale in color.
caramel
Making caramel takes some practice. First make sure you have the right equipment, then follow the recipe directions precisely—and be very careful when working with hot caramel. If you’re new to making caramel, keep in mind these tips:
Use a heavy-duty nonreactive pan with a secure handle and a shiny or light-colored interior. Heavy-duty pans ensure even heat. A secure grip helps keep the pan under control (getting burned by hot sugar is no fun). And a pan with a reflective (not dark) interior makes color changes easy to see.
Dissolve the sugar in the liquid according to the recipe directions. To make sure the sugar is totally dissolved, dip a spoon in, then rub a drop of the syrup between your thumb and finger (the syrup will still be cool enough to touch at this point). If you feel grainy bits, keep stirring over low heat. If not, continue with the recipe.
Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals. Otherwise, the finished caramel may have a grainy texture.
As soon as the syrup in the pan turns golden, the difference between light, medium, and dark caramel occurs in a matter of seconds. What’s in the pan is much too hot to taste safely and could burn you badly. Instead, rely on visual cues or a candy thermometer:
Color: Light amber
Temperature: 330°F to 340°F
Flavor: Mild
Color: Medium amber
Temperature: 355°F to 360°F
Flavor: Distinctively roasty
Color: Dark amber
Temperature: 375°F to 380°F
Flavor: Intense, with an almost bitter edge
If you’re adding cream (or other ingredients), stand back—the hot caramel syrup will bubble vigorously and could burn you.
chocolate, melting
Always chop chocolate to ensure even melting: Score lines in the chocolate with a large sharp knife; the pieces should be no larger than a half inch. Press a knife firmly with the heel of your hand along the score lines to chop.
Place the chopped chocolate in a metal bowl set over barely simmering water.
Stir the chocolate constantly; it can burn easily. A silicone spatula works well because the silicone will not impart any off flavors to the chocolate. Stir until the chocolate is smooth.
When melting chocolate with other ingredients, such as butter or cream, use a heavy saucepan over low heat and stir the mixture constantly.
chocolate curls
Chocolate curls lend a festive finish to all kinds of desserts, from simple cupcakes to sophisticated mousses. And they are incredibly easy to make.
Set a
Continue to cook, stirring occasionally, until the butter is browned to the desired color indicated in the recipe. The length of time will vary depending on the amount of butter. Remove from heat.
buttering & flouring a pan
Thoroughly buttering a baking pan and then coating it with a light layer of flour is the best way to ensure that your finished dessert releases from the pan completely.
Using a pastry brush or clean fingers, coat the inside surface of the baking pan thoroughly with softened butter, making sure to cover all surfaces and reaching into corners and grooves.
Sprinkle the pan with about 2 tablespoons of flour [1].
Tilt and tap the pan gently to coat all surfaces with flour [2].
Invert the pan and tap out any excess flour.
butter & sugar, creaming
Beating sugar and butter until fluffy is called “creaming.” This step is important, as it incorporates air into the final product.
Make sure the butter is at room temperature and soft so that it creams properly with the sugar. If your butter is cold and firm, you can cut it into slices and microwave it on low for a few seconds (be sure not to melt the butter). The butter should be soft enough that you can easily press your finger into it and leave a distinct mark.
Beat butter and sugar in a large bowl until light and fluffy. This is easiest with an electric mixer, but can be done by hand with a wooden spoon.
The butter and sugar mixture should have the consistency of fluffy frosting and should be very pale in color.
caramel
Making caramel takes some practice. First make sure you have the right equipment, then follow the recipe directions precisely—and be very careful when working with hot caramel. If you’re new to making caramel, keep in mind these tips:
Use a heavy-duty nonreactive pan with a secure handle and a shiny or light-colored interior. Heavy-duty pans ensure even heat. A secure grip helps keep the pan under control (getting burned by hot sugar is no fun). And a pan with a reflective (not dark) interior makes color changes easy to see.
Dissolve the sugar in the liquid according to the recipe directions. To make sure the sugar is totally dissolved, dip a spoon in, then rub a drop of the syrup between your thumb and finger (the syrup will still be cool enough to touch at this point). If you feel grainy bits, keep stirring over low heat. If not, continue with the recipe.
Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals. Otherwise, the finished caramel may have a grainy texture.
As soon as the syrup in the pan turns golden, the difference between light, medium, and dark caramel occurs in a matter of seconds. What’s in the pan is much too hot to taste safely and could burn you badly. Instead, rely on visual cues or a candy thermometer:
Color: Light amber
Temperature: 330°F to 340°F
Flavor: Mild
Color: Medium amber
Temperature: 355°F to 360°F
Flavor: Distinctively roasty
Color: Dark amber
Temperature: 375°F to 380°F
Flavor: Intense, with an almost bitter edge
If you’re adding cream (or other ingredients), stand back—the hot caramel syrup will bubble vigorously and could burn you.
chocolate, melting
Always chop chocolate to ensure even melting: Score lines in the chocolate with a large sharp knife; the pieces should be no larger than a half inch. Press a knife firmly with the heel of your hand along the score lines to chop.
Place the chopped chocolate in a metal bowl set over barely simmering water.
Stir the chocolate constantly; it can burn easily. A silicone spatula works well because the silicone will not impart any off flavors to the chocolate. Stir until the chocolate is smooth.
When melting chocolate with other ingredients, such as butter or cream, use a heavy saucepan over low heat and stir the mixture constantly.
chocolate curls
Chocolate curls lend a festive finish to all kinds of desserts, from simple cupcakes to sophisticated mousses. And they are incredibly easy to make.
Set a
Similar Books
