By Alton Brown
Alton Brown explores the technology in the back of breads, brownies, cookies, pies, and custards, explaining it in his personal inimitable style.
Recipes hide the entire fundamentals, from pie crust to funnel cake to cheese souffle. The ebook additionally comprises appendices and gear lists.
Read or Download I'm Just Here for More Food: Food x Mixing + Heat = Baking PDF
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Extra info for I'm Just Here for More Food: Food x Mixing + Heat = Baking
While i do know I’m going to cream butter, I eliminate the sticks from the refrigerator a great part hour previously and shove a probe thermometer into one in every of them. My Polder has an alarm that may be set to move off at a selected temperature, so I simply set it for 60°F (Butter shouldn’t quite be labored till it hits 65°F, yet i would like a few strengthen caution. ) and wait. Shortening The least you must recognize: Shortening is still plastic at a wider temperature variety than the other stable fats. Shortenings like Crisco (My shortening of selection. ) comprise emulsifiers that support batters and doughs come jointly quicker. not like butter, shortening is one hundred pc fats. even supposing they’re made up of vegetable oils which are excessive in unsaturated fat, shortenings are in part hydrogenated, which makes them in most cases saturated. truth Why do they name it shortening? simply because fat (all fat, fairly) shorten gluten strands through lubricating them in order that they can’t grip one another. Shortening is extremely helpful stuff simply because it’s every little thing that butter isn’t. It continues to be plastic among 98°F and 110°F, which means shortening should be plausible while butter will be both rock tough or soup. Shortening is 100% oil…well, now not rather. approximately 10 percentage of shortening’s quantity is air, or—to be extra precise—nitrogen, which doesn’t hasten oxidation the way in which air does. this can be excellent news for bakers simply because that air can be utilized to leaven meals. The query is: if vegetable shortening is made up of vegetable oil, what makes it sturdy? learn the element record at the part of a can of Crisco and this is often what you’ll see: elements: in part Hydrogenated Soybean and Cottonseed Oils, Mono-and Diglycerides. Now that doesn’t sound first-class, does it? good, let’s holiday it down. do not forget that the true distinction among the 3 other kinds of triglycerides comes all the way down to what number seats are empty at the tram and the way many are stocked with hydrogen. either cottonseed oil and soybean oil have various of empty seats on their trams, and is the reason why they’re liquid at garage and use temperatures. To lead them to reliable we’ve acquired to discover the way to get hydrogen on board. the reply: hydrogenation. WHY operating WITH SHORTENING is simpler Hydrogenated vegetable shortening has a melting aspect of ninety eight° to 110°F. It is still lovely strong as much as that temperature, that's, its texture doesn’t switch a lot. One minute it’s shortening, and the following it’s liquid fats. this is often not like butter, which starts to soften round 82°F and doesn’t develop into a liquid till it reaches round ninety six. 8°F. due to the fact there are fewer elements to think about, shortening is extra predictable and recipes that decision for its use extra constant. That stated, butter tastes a heck of much better (shortening doesn’t fairly style like whatever until eventually it is going rancid) nor does shortening support browning, as butter can as a result milk solids and different proteins it comprises. First you warmth up oil, then gurgle loads of hydrogen via it within the presence of a catalyst (nickle), which speeds the response time and voilà, you’ve made your self an excellent fat—albeit one who has misplaced any of the prospective healthiness merits of getting been polyunsaturated within the first position.