Materials And Utensils For Pastry And Pie Making

Utensils For Making Pastry

Utensils For Making Pastry. Pastry fork and jagger, "Magic Covers" for board and rolling pin.

A cool, dry atmosphere is an essential condition in successful pastry making. A flour that absorbs moisture least - that is, a fine pastry or cake flour, well dried by standing in the warming oven - is a first requisite in pastry making. There are several good brands of flour made expressly for this purpose. The shortening, except for puff-paste, is largely a matter of taste. Lard makes a light colored, soft, tender crust. Cottolene gives a paste slightly darker when baked, but also soft and tender. The vegetable oils give good results. Beef suet or butter, alone or in combination, may be used for any paste other than puff; for this butter is generally preferred, though some chefs choose a clarified suet.

Formerly ice water was thought necessary in mixing paste, but, at the present time, it is known that the process is simplified by using water of the same temperature as that of the room in which the paste is mixed; this, needless to say, should be very low. No more water should be used than is absolutely necessary, as water detracts from the shortness of the crust.

Proportions Of Flour And Water For Pastry And Pies

Flour varies greatly, but half the weight of the flour in water, or four ounces of water (one half cup) to eight of flour (two cups), will usually be about the right proportion for plain pastry. A small quantity of baking-powder insures lightness, but it is not essential to the product of an expert. In summertime ice is needed to chill puff-paste, before it is sent to the oven; at other times avoid its use if possible. A marble slab, firmly set, offers the best "field of operations." A square of sailcloth and a rolling pin, fitted with a stockinet cover, both lightly dredged with flour, are good substitutes; but, lacking these, a perfectly smooth hardwood board will suffice. The rolling pin should be made with movable ends. A flour dredger, a knife for mixing, and a chopping bowl and knife complete the list of needful utensils.

Keeping Pastry

Any kind of paste will keep uncooked a day or two, longer at some seasons, if it be set aside in a cool place. If baked by itself (without a filling) cooked pastry will keep several days in a dry place. Before serving reheat with care and it will present the crispness and freshness of pastry just baked.