Posts Tagged ‘dough’

Doughs by Hand

Tuesday, August 14th, 2012
Bacon Date Scones with Rosemary

Bacon Date Scones with Rosemary

Tuesday Tip

Dough by Hand

Recently I’ve been making all pie, biscuit, scone, and now galette dough by hand with a fork, pastry blender and my fingers. This is the only way to go. Once you do it a few times and know the look, feel, and texture of the dough you won’t go back to a processor or mixer. I’ve found this is the best way to ensure a light, tender, flaky crust or baked good. Plus, in the end it takes no longer than pulling out a machine and cleaning it after use. It’s also more fun to get your hands messy.
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Berry Galette

Tuesday, August 7th, 2012
Baked Berry Galette

Baked Berry Galette

TWD – Tuesdays with Dorie

Berry Galette

This is a keeper.  I used yogurt in the dough and it came out beautifully — tender, flakey, and easy to work.  I did not use quite all of the yogurt/water mixture, and probably could have left out even another tablespoon.  For the berries I used a combination of red raspberries, blackberries, and blueberries.  I went lighter on the blackberries, as they were quite tart.  The raspberries and blueberries were delightfully sweet.  In the end the galette had a perfect sweet-tart combination.  Plus, I had no leaking.  I’ve had galettes leak in the past, so I made sure to keep my dough to one-eighth inch thickness at a minimum.
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Lattice Crusts

Tuesday, June 28th, 2011
Lattice Top Baked

Lattice Top Baked

Tuesday Tip – Lattice Crusts

Making a lattice crust for a pie is not that much more time consuming than a regular top crust, and it adds a bit of fun, while letting people see the delicious filling.
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Review of Ratio

Monday, February 7th, 2011
Ratio

Ratio

Review of Ratio

I checked out Ratio, by Michael Ruhlman, from the library last year.  After reading the book cover to cover I quickly went out and bought it.   It’s a great reference book.  It gives and explains how to use common ingredient ratios for baking and cooking, including ratios for doughs, batters, stocks, meats, sauces, and custards.
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3-2-1 Pie Dough

Saturday, January 22nd, 2011
Combined and Ready to Refrigerate

Combined and Ready to Refrigerate

3-2-1 Pie Dough

Many people often fear making pie dough from scratch.  I happened to make a 3-tier wedding cake before ever attempting to make my own pie dough.  Do not be afraid.  (more…)

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