Shirley O. Corriher's BakeWise: The Hows and Whys of Successful Baking with Over PDF

By Shirley O. Corriher

ISBN-10: 1416560831

ISBN-13: 9781416560838

For years, nutrition editors and writers have stored CookWise right through their desktops. Now that spot they've been maintaining for BakeWise could be filled.

With her years of expertise from big-pot cooking for a hundred and forty teenage boys and her vintage French culinary education to her paintings as a examine biochemist at Vanderbilt college tuition of drugs, Shirley Corriher manages to place and jointly in distinct and fascinating methods. She describes invaluable innovations, akin to brushing puff pastry with ice water—not simply disregarding the flour—making the puff pastry more straightforward to roll. the end result? greater, lighter, and flakier pastry. and also you won't locate those recipes at any place else, now not even on the web. she will be able to assist you make wet brownies; flaky pie crusts; shrink-proof ideal meringues that won't leak yet nonetheless minimize like a dream; mammoth, crisp cream puffs; remarkable French pastries; mild génoise; and crusty, really flavorful, open-textured French breads, comparable to baguettes and fougasses.

BakeWise doesn't have only a unmarried resource of data; Shirley loves interpreting the works of cooks and different strong chefs and stocks their details with you, too. She applies not just her services yet that of the various artisans she admires, comparable to well-known French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White condo government pastry chef for twenty-five years; Bruce Healy, writer of learning the paintings of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the previous equivalent to Monroe Boston Strause, the pie grasp of Nineteen Thirties the US. For one dish, she can provide you options from 3 or 4 varied cooks plus her personal contact of science—"better baking via chemistry." She provides proof concerning the correct temperature, definitely the right blending velocity, and the appropriate blending time for the completely such a lot strong egg foam, so that you can create a light-as-air génoise whenever.

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Additional resources for BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

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In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy and smooth, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed. Add the eggs two at a time, mixing until each addition is blended into the batter, and adding the vanilla with the last addition. Beat for 1 minute more. On low speed, mix in the chocolate. indd 54 9/24/09 12:48:25 PM additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.

On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the coffee just until blended. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Stir in the milk chocolate chips. Scrape the batter into the prepared pan. Gently smooth the top. Bake until the top feels firm when lightly touched and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. If the toothpick penetrates a chocolate chip, test another spot.

To make the cake: Sift the flour, cocoa powder, baking soda (bicarbonate of soda), and salt into a medium bowl and set aside.

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BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher


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