By Christine Ingram, Jennie Shapter
This is often an illustrated reference advisor to the breads of the area, with over one hundred fifty recipes and info of conventional baking tools. It includes a step by step suggestions part and explains each degree of the bread making strategy.
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Extra info for Cook's Encyclopedia of Bread
You can flavor it with spices, booze, extracts, and everything in between. And it’s a brilliant blank canvas for creative types to play with: You can pipe it, roll it, layer it, or pour it. Really, no matter what you do with it, it’s delicious. It’s chocolate and cream, for heaven’s sake! What on earth could be bad? CHOCOLATE GANACHE MAKES ABOUT 3 CUPS Ganache is an emulsion: a suspension of fat and cocoa solids in liquid. Because chocolate is extremely particular when it comes to dealing with moisture, the balance of moisture to chocolate is very important and must not be overly messed with.
METAL OFFSET SPATULAS. These are basically really thin butter knives that look like they’re bending their elbow to shake hands with you. The bend keeps your knuckles from getting all-up-in whatever it is that you’re using the spatula for. They come in very handy when spreading something that you want to lie flat and even: candy bar centers, tempered chocolate, ganache. They’re pretty inexpensive and easy to find at specialty kitchen stores or online; we always have a large one (about 9 inches long) and a small one (about 4 inches) on hand.
We call them rimmed baking sheets in this book, but they’re also known as sheet pans, jelly-roll pans, baking trays, or cookie sheets. What we mean when we call for one is a large, flat metal tray with a continuous ¾- to 1-inch-high rim. These are irreplaceable for making candy bars (pages 247–290) and fruit jellies (pages 105–111). We recommend getting two large (half-sheet/13 × 18-inch) size and one small (quarter-sheet/9 × 13-inch) size to start. STAND MIXER OR ELECTRIC HAND MIXER. Since we’re food geeks, we have stand mixers, and they certainly do make life much easier—especially with aerated candies like nougat and marshmallow.