Start Making Light Delicious Pastry Paste - Useful Cooking And Housekeeping Tips - Cooking Jewish Food
Maybe you ate a great pastry dish at the restaurant or at a friend's place and you have been wondering how you too can make such deliciously light pastries. Well, you don't have to wonder anymore. In the text below, you will learn how to make light delicious pastry paste. So, dive in.
"To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredients, that paste acquires its good or bad qualities. Paste should be worked up very lightly, and no strength or pressure used; it should be rolled out from you, as lightly as possible. A marble slab is better than a board to make paste on.
The flour should be dried for some time before the fire previously to being used. In forming it into paste it should be wetted as little as possible, to prevent its being tough. It is a great mistake to imagine lard is better adapted for pastry than butter or clarified fat; it may make the paste lighter, but neither the color nor the flavor will be nearly so good, and the saving is extremely trifling.
To ensure lightness, paste should be set in the oven directly it is made. Puff paste requires a brisk oven. Butter should be added to the paste in small pieces.
The more times the paste is folded and rolled, if done with a light hand and the butter added with skill, the richer and lighter it will prove. It is no longer customary to line the dish for pies and fruit tarts.
Excerpt From – The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore