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Pastry

Pastry

Pastry Coffins

This container was the progenitor of pie, and barely edible. Medieval Europeans Didn’t Have Tupperware, They Had Pastry Coffins EVEN ON HALLOWEEN, PRYING OPEN the lid of a stiff, sealed coffin would be considered a ghastly endeavor. But in Medieval Europe, sawing the top off a well-executed coffin revealed something delicious, rather than disgusting. A coffin, …

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The secret recipe for the mince pies served at Buckingham Palace

The Queen’s pastry chef has revealed the secret recipe for the mince pies served at Buckingham Palace just in time for you to make them… for next Christmas. A Christmas classic even the Queen indulges in, the recipe has been shared on the royal Twitter as people around the country are preparing to make their …

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Cutting Dough

Use a sharp razor blade rather than a knife to score your dough. It gives a professional touch to your crusts; also consider buying a pizza stone, which makes a huge difference to the “bum” of your bread. Dean Brettschneider

Kneading

To better understand the basics of kneading try experimenting with scones by altering mixing times. Note the difference in result when you simply “put together” a scone mixture compared to a batch you’ve mixed for five minutes. Dean Brettschneider

Puff Pastry

When making puff pastry start with a hot oven so you get a kick out of your pastry. When you get a little bit of colour turn your oven down. Puff pastry is butter, flour and water – what makes it crisp is the butter frying in between the layers of flour and water. You …

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Apple pies

When I make apple pie, I always add a pinch (JUST a pinch) of salt to the filling.  Salt brings out the sweetness of the apples.  And I add a tablespoon of sugar to the pie crust along with the other dry ingredients to make it brown better. Judy Levy Pordes

Pie crust

One thing that you can do is to bake a pie or tart crust longer to optimize quality. Your objective is to cook them past the point of being pale blonde, to the point where they become a golden caramel colour.

Pie crusts

Irish butter + vodka. Make sure it’s vodka. On the off chance that it doesn’t evaporate completely, it won’t leave any weird tastes. For apple pie, I use amaretto. Now there’s a game changer. Johnathan Law, Restarateur

Bread and pastry

Pastry is a science. Bread is not. It is thoroughly an art. Humidity, ambient temperature, the mood your yeast (a LIVING organism) is in, time of day, all these things affect your loaf. Feel is very important. M. A. Steinberger