Yes,you can freeze beef wellington for around 3 monthsif you carefully go about doing so. You need to ensure it is airtight and you also need to consider the ingredients you have used. Pastry, mushrooms, beef and pate will all freeze well individually. How long can you keep duxelles? Tra...
people might give you the side eye for tearing up a perfectly good pastry. While there is no hard and fast rule saying that a bagel can't be scooped, some may say that it takes away from the essence of the bagel you are meant to enjoy. It's normal to have meal preferences and req...
Cornstarch, which has no gluten, is sometimes added to wheat flour to make it “softer” –that is to reduce the percentage of gluten – especially if lower-gluten cake or pastry flour is not at hand. What is the difference between butter cookies and shortbread? Butter cookies are actually...
This remarkable packaging not only catches the eye but also serves a practical purpose by ingeniously housing their delightful pastry snacks. The circular shape of the packaging concept represents a departure from conventional packaging designs, instantly distinguishing Matilde Vicenzi’s products from other...
As those bubbles try to rise out and into the air, they are captured by the stringy protein matrix of the gluten and then get stuck. That’s what the crumb structure of the bread is. It’s the holes (tunnels, really), both big and small, where carbon dioxide bubbles used to be as...
Refined grains lose up to 20 different nutrients, only to have many, but not all, added back after processing. A caveat: many gluten-free grains do not add back these nutrients, but they're rich in others. So this advice won't harm you and may help. Whole grains are important sources...
melt butter and help yeast dough rise faster by starting with warm liquid instead of cold. It is also used to infuse flavors like vanilla beans, fresh mint, lavender buds, cinnamon and more into dairy products to be used in ice creams, pastry creams, and other dessert recipes. More often...
you press down on the fat with the wires as you move around in the bowl. If you do not have a pastry cutter, then I find the next best tool is a fork and the technique is virtually the same. Another technique that I often see, but do not recommend, is to use your hands and br...
If you have a food processor, use it. If not, cut the butter into the flour with a pastry cutter working as quickly as possible. , . Cut 1 cup of cold butter into large pieces and place into food processor along with 2 1/2 cups of cold flour and 1/2 teaspoon of salt. Pulse fo...
have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have beennamed after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry ...