On Food and Cooking

any baked meat, or make paste for venison, Florentine, tart or what dish else you please and so bake ...

total of six “turns.” With each rolling out, the gluten becomes more developed, and the dough more elas ...

expanding air and water vapor puff the separate layers apart from each other and cause the volume to ...

Phyllo, Strudel Unlike puff pastry doughs, sheet pastry doughs are prepared one layer at a time, and are assem ...

“eddy” or “whirlpool.” Phyllo dough is prepared by making a stiff flour-water dough (about 40 parts water t ...

rolled fairly thin, rested again, and then gradually stretched with the hands into one large sheet, which ...

Croissants According to Raymond Calvel, croissants first made a splash at the 1889 Paris World’s ...

flavor and the lighter the finished pastry. The risen dough is deflated and chilled, then rolled out, cover ...

bread dough and added even more layering butter, thus making a lighter, crisper pastry than th ...

and then is baked. Tender Savory Pastry: Hot-Water Pastry, Pâte À pâté Hot-water pastry, or pâté pastry, is ...

until it forms a homogeneous mass, then rested. The large proportion of fat limits gluten development, thus ...

klein Gebäck means much the same. Their miniature size and the numerous possibilities for shaping, decorati ...

combining them. Flour Most cookies are made with pastry or all-purpose flour, but both bread flour an ...

gives fluid batters some solidity by chilling them, and then shapes them by extruding them through ...

dissolves in the limited amount of moisture. When the dough heats up during baking, more sugar can dissolve ...

Fat Fat provides richness, moistness, and suppleness. When it melts during cooking, it lubricates the ...

honey, brown sugar, and cake flour. Making and Keeping Cookies There are as many ways to prepare cookies as th ...

then carefully piped or molded for baking. Examples are ladyfingers and madeleines. Bar cookies, shaped after ...

helps produce a moister, chewier texture. Immediately after baking, many cookies are soft and m ...

from the air and get soft; moist, chewy cookies lose moisture and become dry. Cookies are the ...