![]() I think less water contributed to the tenderness. I mistakenly rolled, folded and turned the mess of butter and flour 3 or 4 times before adding the water, so that most of the flour was already incorporated by the time I added the water. It was the tenderest flakiest most delicious crust I've ever made. The puff-pastry approach of this recipe intrigued me and I wound up using only 2 tablespoons of cold water because the dough didn't need more. I'm not good at making pie crust, and get tired of pie weights and parchment paper and still getting slumping crusts, so decided to go galette. Do I dare substitute the butter with Crisco? Please advise. I would love to surprise him with a gallette. He loves my pies that I make with vegetable shortening (Crisco). Should the finished crust be nearly falling apart? Is it meant to be eaten with a fork and knife? Delicious but I certainly couldn’t hold a slice of my galette! But I held faith and when all was said and done, it turned out ok. My well chilled butter kept breaking into weird chunks and the dough was a sticky mess at times. I am a fairly experienced baker for what it is with worth. Why would anyone want to do this a second time? I finally wrestled it onto a parchment, piled on the berries, folded and pinched it into a galette adjacent looking form, and got it into the oven where it promptly collapsed, leaked and otherwise made an ungodly mess on my baking sheet. I finally got it into a condition that could be wrapped and chilled, but when I rolled it out it did nothing but crack. Welp, my chilled butter rectangles just broke into sad chunks that stuck to by rolling pin, the work surface and everything except a cohesive dough. I thought the idea of long flexible ribbons of butter sounded cool. Oh no, this was the most disappointing pastry crust I’ve ever made, and I have made many. The dough was also difficult to work with, and the galette didn’t look very good. The process was kind of a pain, as others have mentioned the butter winds up sticking to everything, and I wound up washing and drying my rolling pin and hands a few times during the rolling process. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by."-The Chalkboard "If you loved Salt, Fat, Acid, Heat, this is the next book for you.In the end, this turned out pretty good, firm and flaky, I could hold a slice of galette in hand without breaking. Where Cooking Begins is her 250-page argument that you should believe in yourself, too."-Julia Moskin, The New York Times "Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook."-Nigella Lawson "A gorgeous new cookbook from Bon Appétit's former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. ![]() Her superpower is that she believes in you as a cook. Praise for Where Cooking Begins "An ideal tool kit to transform a timid cook into an adventurous and confident improviser."-Helen Rosner, The New Yorker " is like everyone's favorite aunt, the one who shows up and makes surprising things happen. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. ![]() Music's modern approach-pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online-will make you want to click on a burner and slide out a cutting board the minute you get home. ![]() Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything-and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied. The food director at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's laid-back cooking style. Library Journal A modern approach to mastering the art of cooking at home from the food director at Bon Appétit, with more than 70 innately flexible recipes.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |