What MAKES a pie, a true PIE? The crust. Buttery, flakey, pastry goodness. To some, it is more important than the filling itself. Simple and basic ingredients, a pie crust is something every true chef/pastry chef/baker/cook wannabe should perfect.
To get some basic pie facts straight:
A pie: Contains a bottom crust, filling, and top crust or streusel topping
A cobbler: filling and pastry topping
A crisp: filling and streusel topping
3 Easy-Breezy tips to a successful pie crust:
1) Use cold ingredients and equipment! Here is a fact: all types of fat (butter, shortening, oil, etc) are called "shortening" in the pastry world because fat "shortens" gluten strands. (Gluten is the "structure" beind the sweet item.) Also, fat is easier to work with when it is cold/chilled. Make sure the bowl you are using with is chill (you can put it in the freezer for 5 minutes) and not warm.
2)Use good ingredients! I love and swear by an all-butter crust. Others like shortening, lard, or oil. Yes, shortening is the best fat for flakiness, but butter has the BEST flavor and it is all-natural. I have tried 50% butter and 50% shortening, but it does not have the same texture or flavor as an all-butter crust. Master an all-butter crust then experiment with other types of crust. Remember, practice makes perfect....or me sooo tired!
3) Chill it out! When mixing the pie crust, do not overmix because it will cause excess gluten development and become tough and chewy. There are times when we want a lot of gluten, think any type of dough we mix for a long period of time: pizza dough, bagels, french bread, etc. Then, think of items we mix for a short period of time (low gluten development): cookies, cake, pie crust, most pastry items, etc. Just mix until combine, do not be afraid to use your hands! I do not like using a food processor because it does not let me control how evenly the fat is rubbed in. After mixing, wrapped the pie crust and chill for at least 2 hours, or over night.
The order of a pie crust:
-Measure ingredients correctly. Shift dry ingredients.
-Cut the chill butter into 1-inch cubes.
-"Rub" the chilled butter into the dry ingredients. Think about "rubbing" the fat inbetween the flour to make "pea-size" fat shapes. This action makes the crust nice and flakey. Too much "rubbing" will cause more of a "shortbread" crust versus a flaky crust. "Rubbing" not enough will cause a crust that is not flaky. Make sure the fat ends up pea-sized!
-Add the cold liquid. Mix to combine. I like to use my hands and a dough scraper (a rectangle-shaped plastic kitchen gadget; pretty cheap at any kitchen store).
-Wrapped in plastic wrap and chill overnight.
Remember, a bad pie crust will be underbaked, soggy, and bland. A good pie crust will be flaky, buttery, and compliment the pie filling. Practice is key when making a pie crust! Ask around and see what other people's tricks are. Happy Baking!
Saturday, 16 October 2010
Monday, 11 October 2010
Holiday Food Sale!
I love the holidays because of good food, cookies, and being together with close family and friends. My foodie friend, Nell, and I have teamed up to offer you a holiday promotion: 20% off catered events, from Nov. 1st - Dec. 31st 2010. Think: work holiday parties, business events, girls/boys night, or family time. If you have any questions or would like an estimate, please email one of us.
Holiday Sale! Have a holiday event you would like to have catered? Nell’s Cooking is offering 20% off all catered events between November 1st, 2010 and December 31st, 2010. Email Nell at Nell@NellsCooking.com to reserve your event date!
Additional Promotions:
Want to include homemade desserts and/or sweets? Sweetness Catering is also offering a 20% discount between November 1st, 2010 and December 31st, 2010. Email Kimm: kimm_moore@hotmail.com
Holiday Sale! Have a holiday event you would like to have catered? Nell’s Cooking is offering 20% off all catered events between November 1st, 2010 and December 31st, 2010. Email Nell at Nell@NellsCooking.com to reserve your event date!
Additional Promotions:
Want to include homemade desserts and/or sweets? Sweetness Catering is also offering a 20% discount between November 1st, 2010 and December 31st, 2010. Email Kimm: kimm_moore@hotmail.com
Wednesday, 8 September 2010
Vanilla Extract: The Facts!
Vanilla Extract: it is the second most expensive spice, the most expensive spice is saffron. Widely used in baking, it is an important and necessary ingredient. I like to think "vanilla is to baking", as "salt is to cooking": it adds depth, flavor, and sweetness. Different vanilla beans will produce a slightly different tasting vanilla bean. Please, avoid imitation vanilla at all cost, it is fake and unreal. True, real vanilla adds a declicate and full flavor to all baked items.
Why is PURE vanilla extract so expensive? Real vanilla extracts is so expensive becuase of how it is grown and how rare its growing conditions are. It starts with a rare orchid, called the celadon colored orchid (native to central America), which needs to be pollinated by Melipona bees to grow vanilla pods (beans). Once the orchid flower opens up, it must be pollinated by bees or the flower will fall off. Recently, farmers have discovered "hand pollination" to grow vanilla commerically. After pollination, the flowers grow long, green bods/beans, then they are picked the fermentation process begins. The beans are dried out during the day, then wrapped up in towels to "sweat" during the night. This process can range from 2-6 months, depending on the pod. The pods, during this process, start to have a "white crystal frost" on the outside, which is called vanillin. Vanillin is what gives the beans/pods their flavor.
The 3 main types of vanilla beans: 1) Madagascar or Burbon-Madagascar Beans (which are the most common and does not contain any Burbon, despite its name. The name came from the French, who planted their first vine on Isle de Burbon), 2) Mexican Beans (has a rich, darker, smoother taste; Some say it gives the best vanilla taste), and 3) Tahitian (not as rich as the previous two, but has a deep, complex flavor. Also, many vanilla-scented perfumes/lotions are scented with tahitian vanilla).
What is the deal with imitation vanilla extract? Be sure to buy "PURE' vanilla extract. Imitation vanilla extract is made from glycoside, found in certain sapwood of certain confiers or from coal extracts. Items labeled "vanilla flavoring" is a combination of pure vanilla extract and imitation vanilla extract.
Vanilla is sold in these forms: beans/pods, extract, powder, and sugar. Vanilla powder are the beans grinded until very fine. Vanilla sugar is when sugar has been "marinating" in vanilla beans. It adds more depth to your regular, plain white sugar.
Vanilla is a flavor that has been tried and true in the pastry world. Think: vanilla cream brulee, French vanilla ice-cream, vanilla cheesecake, and adding vanilla extract to chocolate chip cookies. True vanilla taste is pure, simple, and delicate. Always use pure vanilla extract when baking to bring out the best flavor. Happy Baking!
Why is PURE vanilla extract so expensive? Real vanilla extracts is so expensive becuase of how it is grown and how rare its growing conditions are. It starts with a rare orchid, called the celadon colored orchid (native to central America), which needs to be pollinated by Melipona bees to grow vanilla pods (beans). Once the orchid flower opens up, it must be pollinated by bees or the flower will fall off. Recently, farmers have discovered "hand pollination" to grow vanilla commerically. After pollination, the flowers grow long, green bods/beans, then they are picked the fermentation process begins. The beans are dried out during the day, then wrapped up in towels to "sweat" during the night. This process can range from 2-6 months, depending on the pod. The pods, during this process, start to have a "white crystal frost" on the outside, which is called vanillin. Vanillin is what gives the beans/pods their flavor.
The 3 main types of vanilla beans: 1) Madagascar or Burbon-Madagascar Beans (which are the most common and does not contain any Burbon, despite its name. The name came from the French, who planted their first vine on Isle de Burbon), 2) Mexican Beans (has a rich, darker, smoother taste; Some say it gives the best vanilla taste), and 3) Tahitian (not as rich as the previous two, but has a deep, complex flavor. Also, many vanilla-scented perfumes/lotions are scented with tahitian vanilla).
What is the deal with imitation vanilla extract? Be sure to buy "PURE' vanilla extract. Imitation vanilla extract is made from glycoside, found in certain sapwood of certain confiers or from coal extracts. Items labeled "vanilla flavoring" is a combination of pure vanilla extract and imitation vanilla extract.
Vanilla is sold in these forms: beans/pods, extract, powder, and sugar. Vanilla powder are the beans grinded until very fine. Vanilla sugar is when sugar has been "marinating" in vanilla beans. It adds more depth to your regular, plain white sugar.
Vanilla is a flavor that has been tried and true in the pastry world. Think: vanilla cream brulee, French vanilla ice-cream, vanilla cheesecake, and adding vanilla extract to chocolate chip cookies. True vanilla taste is pure, simple, and delicate. Always use pure vanilla extract when baking to bring out the best flavor. Happy Baking!
Sunday, 5 September 2010
All About Flour
Flour is a important and dominate ingredient in the pastry kitchen. By grinding up seeds, cereal grains, roots, or nuts, a powder is formed, thus flour is born. Flour is made up of complex carbohydrates and starches, giving its products structure and form. Flour is classified by which variety of wheat it is milled, the location, and growing conditions. There are strong flours, which have a higher protein content, and weak flours, which have a lower protein content.
A brief overview on popular American flours:
-Bleached versus Unbleached white flour: When flour has been treated with chemicals, it will be labeled "bleached." Bleached flour has less protein than unbleached flour. Some bakers like bleached flour to make their pastries "extra white." I, on the other hand, do not like using bleached flour in any of my products. All purpose flour is a combination of cake and pastry flours.
-Bread Flour: has a higher protein content (13-14%) and is used primary in bread production. Bread flour will have a trace amount of malted barely flour, which helps yeast do its job in the bread making role!
-Cake Flour: Used when making cakes and fine pastries that require little gluten activity. Cake flour has a protein content around 8% and naturally is a pure white color.
-Pastry Flour: Another low portein flour (about 9%) yet a bit "stronger" than cake flour. Mainly used in cookies, quick breads, and some cakes.
-High Gluten Flour: This flour has a high protein content, 14%, and is used for pizza crusts and bagels.
-Whole wheat Flour: Made by the entire wheat kernel (where are the nutrients are located; white flour only uses about 75% of the wheat kernel) and is a "heavier" than white flour. Used for all baked items in the pastry kitchen and for healthier baked goods.
There are many other flours in the pastry world, esp. for gluten-free baking. Just like buying a good pot roast, buying quality flour is essential because it is the structure behind the baked good. Know about your flour! Happy Baking!
A brief overview on popular American flours:
-Bleached versus Unbleached white flour: When flour has been treated with chemicals, it will be labeled "bleached." Bleached flour has less protein than unbleached flour. Some bakers like bleached flour to make their pastries "extra white." I, on the other hand, do not like using bleached flour in any of my products. All purpose flour is a combination of cake and pastry flours.
-Bread Flour: has a higher protein content (13-14%) and is used primary in bread production. Bread flour will have a trace amount of malted barely flour, which helps yeast do its job in the bread making role!
-Cake Flour: Used when making cakes and fine pastries that require little gluten activity. Cake flour has a protein content around 8% and naturally is a pure white color.
-Pastry Flour: Another low portein flour (about 9%) yet a bit "stronger" than cake flour. Mainly used in cookies, quick breads, and some cakes.
-High Gluten Flour: This flour has a high protein content, 14%, and is used for pizza crusts and bagels.
-Whole wheat Flour: Made by the entire wheat kernel (where are the nutrients are located; white flour only uses about 75% of the wheat kernel) and is a "heavier" than white flour. Used for all baked items in the pastry kitchen and for healthier baked goods.
There are many other flours in the pastry world, esp. for gluten-free baking. Just like buying a good pot roast, buying quality flour is essential because it is the structure behind the baked good. Know about your flour! Happy Baking!
Wednesday, 25 August 2010
Ogranic Foods: A brief overview
Organic foods, esp. produce, are becoming a staple in our local grocery stores. Why? Are organic foods better than non-organic foods? Healthier? Tastier? Here is a brief overview on what is an organic food and why it is better for you and the enviroment.
"Food that is labeled "organic" has been grown or raised without chemical fertilizers, pest killers (pesticides), weed killers, or drugs." Only natural pest killers, natural compost, and zero radiation are used when growing organic produce. The words "natural" and "free-range" are NOT regulated by the FDA, but the word "organic is." Double check your labels!
Organic produce can be costly because the farms are smaller than non-organic farms. Also, farmers feed their cattle organic feed and smaller, organic farms do not get money from the government while big farms do.
Organic foods are better for your body to digest. No odd toxins, pesticides, or germs for your body consume. Non organic produce are grown with chemical fertilizers, weeds are controlled with hericides, and insecticides are used to manage pests and insects. Not only are organic foods better for your body, but they are better for your enviroment and community. More money stays locally and goes straight to the farm, less transportation is needed to get the produce to your grocery store, and fresh food is located right at your finger tips!
Do you have to buy everything organic? Think, to buy, anything that you eat "the skin on." Such as: apples, bell peppers, leaf greens, carrots, berries (all types), peaches, graps, and celery. Organic produce are esp. great for pregnant women, growing children, and people with weak immune systems or food allergies.
Remember, organic foods are grown locally, in smaller batches, and help your community and body! Would you rather spend your money on good, organic produce or expensive doctor visits and prescriptions? Go Green.
"Food that is labeled "organic" has been grown or raised without chemical fertilizers, pest killers (pesticides), weed killers, or drugs." Only natural pest killers, natural compost, and zero radiation are used when growing organic produce. The words "natural" and "free-range" are NOT regulated by the FDA, but the word "organic is." Double check your labels!
Organic produce can be costly because the farms are smaller than non-organic farms. Also, farmers feed their cattle organic feed and smaller, organic farms do not get money from the government while big farms do.
Organic foods are better for your body to digest. No odd toxins, pesticides, or germs for your body consume. Non organic produce are grown with chemical fertilizers, weeds are controlled with hericides, and insecticides are used to manage pests and insects. Not only are organic foods better for your body, but they are better for your enviroment and community. More money stays locally and goes straight to the farm, less transportation is needed to get the produce to your grocery store, and fresh food is located right at your finger tips!
Do you have to buy everything organic? Think, to buy, anything that you eat "the skin on." Such as: apples, bell peppers, leaf greens, carrots, berries (all types), peaches, graps, and celery. Organic produce are esp. great for pregnant women, growing children, and people with weak immune systems or food allergies.
Remember, organic foods are grown locally, in smaller batches, and help your community and body! Would you rather spend your money on good, organic produce or expensive doctor visits and prescriptions? Go Green.
Sunday, 22 August 2010
Cake versus Pie Event (August 9th)
On Monday August, pie and cake bakers gather at Jessie Olsen's "Cake Spy" shop in Capital Hill. Jessie's shop, "Cake spy," is filled with "cupcake" artwork, greeting cards, and fun kitchen tools. I recommend going in on a rainy afternoon! (http://www.cakespy.com/) This super cute store was filled with professional and home bakers ready to share their delights. This event was to see if people liked cake or pie better. I was happily on Team Pie and baked my Mixed Berry Delightful Pie with my famous streusel topping.
The judges ranged from pie bakers, cake lovers, and Jessie herself (she did host the event)! In between tasting, pie and cake poems were read and people gossiped about their secrets to their pie crust and cake frosting. The atmosphere was sweet, fun, and magical.
When the winners were called, I did not hear my name. I did not feel bad because I did get many compliments on my pie and my pie server/carrier. Team Pie did come out as top dog and I feel proud to be a part of the winning team. What did win? A peach-blackberry pie (for Team Pie) and homemade ding-dongs (for Team Cake). All the entries, though, were tasty, creative, and made with love.
Lessons learned? People want a good, homemade pie and cake. Nothing fancy or over the top. A good, buttery, flakey crust, a delicious filling, and a nice crumb topping. This shows that basics and simple cooking/baking techniques are the fundamentals to a great baking/cooking career.
The judges ranged from pie bakers, cake lovers, and Jessie herself (she did host the event)! In between tasting, pie and cake poems were read and people gossiped about their secrets to their pie crust and cake frosting. The atmosphere was sweet, fun, and magical.
When the winners were called, I did not hear my name. I did not feel bad because I did get many compliments on my pie and my pie server/carrier. Team Pie did come out as top dog and I feel proud to be a part of the winning team. What did win? A peach-blackberry pie (for Team Pie) and homemade ding-dongs (for Team Cake). All the entries, though, were tasty, creative, and made with love.
Lessons learned? People want a good, homemade pie and cake. Nothing fancy or over the top. A good, buttery, flakey crust, a delicious filling, and a nice crumb topping. This shows that basics and simple cooking/baking techniques are the fundamentals to a great baking/cooking career.
Saturday, 31 July 2010
Foodies love Foodies: Nell's Cooking
Being in the food industry, you meet other great people who have the same love and care for food. I met Donnell "Nell" Baker through mutual friends. Not only is she very smart and intelligent, she works full-time at Microsoft, she is a reliable caterer who is going to make a great name for herself.
Check her home page out and her Facebook for more information, pictures, and reviews:
http://nellscooking.com/default.aspx
http://www.facebook.com/?ref=home#!/pages/Nells-Cooking/115016935178190?ref=mf
I have had the pleasure of working with Nell, and not only does she make delicious food, but she is easy-going, open, and friendly to work with. Have a event ahead in your schedule that needs amazing food? Just talk to Nell Baker!
Happy Baking!
Check her home page out and her Facebook for more information, pictures, and reviews:
http://nellscooking.com/default.aspx
http://www.facebook.com/?ref=home#!/pages/Nells-Cooking/115016935178190?ref=mf
I have had the pleasure of working with Nell, and not only does she make delicious food, but she is easy-going, open, and friendly to work with. Have a event ahead in your schedule that needs amazing food? Just talk to Nell Baker!
Happy Baking!
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