Nov 18 2009
Baking Tips – part 2
4.Add a little something extra to your pies. Most pie recipes call for the same plain piecrust. Boring! Instead create your own variation by adding spices to your dough such as cinnamon, nutmeg or even ginger. Another great idea is to add ground nuts or even cookies crumbs on top of the bottom crust before adding your filling. Be sure to press them down a little though so they stay as part of the crust.
5.Make flakier pie crust. Add a teaspoon of very cold vinegar in place of a teaspoon of ice water for flakier pie crusts. Be sure that it is very cold though. This helps the fat chill and prevents it from releasing its water content and moistening the flour. When this happens, gluten develops and the result is pastry that is tough instead of light and flaky. Ideally you’ll also let the dough rest in the refrigerator overnight before using to get good and cold again.
6.Toast nuts to intensify their flavor. Toasting nuts before using them in recipes intensifies their flavor. To toast nuts, place them in a dry skillet over medium heat. Shake the pan often, and roast for four or five minutes until fragrant. Cool before using. Because nuts have a high fat content, they go rancid quickly. The best way to store shelled nuts is in an airtight container in the refrigerator where they’ll keep for about four months.
