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fandomhigh2015-01-18 11:30 pm
sharp_as_knives) wrote in fandomhigh2015-01-18 11:30 pm
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Baking: Sweet and Savory | Monday, 3rd period
The Danger Shop today had one station in the middle, with a myriad of bowls, spoons, spatulas, whisks, and other utensils. Hannibal gestured for them all to take up stools around the counter as he spoke.
"One of the important parts of baking is mixing. I went over this a little last week, for those of you that heard Ms Li's question. Once you have all your ingredients, you need to combine them. It is not, however, usually as simple as dumping them all in a bowl. When combining ingredients for baking, you want to keep in mind several things: distributing your ingredients equally, with no lumps; maintaining the efficacy of your yeast or other leavening; the consistency you are looking for; and the development or lack thereof of gluten." He nodded at Kathyassuming she's there.
"There are a number of different types of mixing, and each of them gives a different texture and character to your food. Each may also use different implements - blades, whisks, spoons, spatulas, and others. Which one you choose can have a sizable effect on your finished product."
He picked up a different bowl and demonstrated each method as he covered it.
"Stirring is the simplest - mix everything together in a circular motion. A spoon is the most common implement used for this. Many recipes use this in part; if nothing is specified, you are generally safe in assuming this is what is meant."
He set that bowl down for the next. "Beating is a method in which ingredients are mixed back and forth, up and down, and in a circular motion. Vigorously. It generally continues until you have one smooth consistency." He demonstrated for a little while. "As you can see, this could quickly become tiring, which is why an electric mixer is often used." He gave them a small grin. "Or you can count this in your exercise regimen. Blending is a further continuation of this - the ingredients are mixed to such an extent they become one. It's less a technique and more an end goal.
"Creaming is a method of combining specifically a fat and a sugar. It is similar to beating, and may use the same technique, but continues until the result is light, airy, and uniform."
The next bowl. "Cutting in is a technique used to distribute solid fats in dry ingredients. You will use this when you make a pie crust. Knives are one way of doing this, hence the name." He demonstrated. "You can also do this with scrapers, a blender, or even your fingers. When doing this, the recipe will generally specify what size the pieces should be when you have finished."
He picked up a whisk. "You use a whisk, unsurprisingly, to whisk or whip foods. You can also use a fork or electric mixer, but this is easiest. This method adds a good deal of air into the mixture. This is how cream," which he had in the bowl and began whisking, "becomes whipped cream. Egg whites are another commonly whisked ingredient; meringues are made this way. You can also use it to make omelettes or other recipes fluffier." After another little while, the cream started to get a bit more solid, and he held it up to show them.
"In contrast, folding is a very gentle method of mixing. It generally uses a spatula or very large spoon, and is best done by hand." One last bowl. "You incorporate one ingredient into another very gently, keeping their structure as similar as possible. You may even do this after you've whipped something, to avoid destroying all the lovely air you've already added."
He set the last bowl down. "So. Today, you will all be mixing, trying all of these. We will be making an angel food cake for whisking and folding and frosting for creaming and beating - feel free to use whichever flavor you like. We will be making our own pie crusts to practice cutting-in, and then we will use them for a lamb stew pie, which will use more mixing."
He looked around to make sure they understood. "You may work together or separately; let me know if you need help at any stage. Questions?"
"One of the important parts of baking is mixing. I went over this a little last week, for those of you that heard Ms Li's question. Once you have all your ingredients, you need to combine them. It is not, however, usually as simple as dumping them all in a bowl. When combining ingredients for baking, you want to keep in mind several things: distributing your ingredients equally, with no lumps; maintaining the efficacy of your yeast or other leavening; the consistency you are looking for; and the development or lack thereof of gluten." He nodded at Kathy
"There are a number of different types of mixing, and each of them gives a different texture and character to your food. Each may also use different implements - blades, whisks, spoons, spatulas, and others. Which one you choose can have a sizable effect on your finished product."
He picked up a different bowl and demonstrated each method as he covered it.
"Stirring is the simplest - mix everything together in a circular motion. A spoon is the most common implement used for this. Many recipes use this in part; if nothing is specified, you are generally safe in assuming this is what is meant."
He set that bowl down for the next. "Beating is a method in which ingredients are mixed back and forth, up and down, and in a circular motion. Vigorously. It generally continues until you have one smooth consistency." He demonstrated for a little while. "As you can see, this could quickly become tiring, which is why an electric mixer is often used." He gave them a small grin. "Or you can count this in your exercise regimen. Blending is a further continuation of this - the ingredients are mixed to such an extent they become one. It's less a technique and more an end goal.
"Creaming is a method of combining specifically a fat and a sugar. It is similar to beating, and may use the same technique, but continues until the result is light, airy, and uniform."
The next bowl. "Cutting in is a technique used to distribute solid fats in dry ingredients. You will use this when you make a pie crust. Knives are one way of doing this, hence the name." He demonstrated. "You can also do this with scrapers, a blender, or even your fingers. When doing this, the recipe will generally specify what size the pieces should be when you have finished."
He picked up a whisk. "You use a whisk, unsurprisingly, to whisk or whip foods. You can also use a fork or electric mixer, but this is easiest. This method adds a good deal of air into the mixture. This is how cream," which he had in the bowl and began whisking, "becomes whipped cream. Egg whites are another commonly whisked ingredient; meringues are made this way. You can also use it to make omelettes or other recipes fluffier." After another little while, the cream started to get a bit more solid, and he held it up to show them.
"In contrast, folding is a very gentle method of mixing. It generally uses a spatula or very large spoon, and is best done by hand." One last bowl. "You incorporate one ingredient into another very gently, keeping their structure as similar as possible. You may even do this after you've whipped something, to avoid destroying all the lovely air you've already added."
He set the last bowl down. "So. Today, you will all be mixing, trying all of these. We will be making an angel food cake for whisking and folding and frosting for creaming and beating - feel free to use whichever flavor you like. We will be making our own pie crusts to practice cutting-in, and then we will use them for a lamb stew pie, which will use more mixing."
He looked around to make sure they understood. "You may work together or separately; let me know if you need help at any stage. Questions?"
Re: Mix it up!
She gave him a cheerful salute before returning to mixing the butter and the flour together for the crust. "We could swap? You move to the pie and I go to the cake so we've worked on both together?"
Re: Mix it up!
Re: Mix it up!
Re: Mix it up!
He was putting a lot of thought into this, Kathy. For you.
Re: Mix it up!
"You sound like an online personality quiz," Kathy informed him. "What Kind Of Lisa Frank Design Are You? It's right up there with What Color Is Your Soul and What Jonas Brother Are You Destined To Marry?"
Re: Mix it up!
"Purple kitties in a basket, yellow, and Nick," Sparkle replied without hesitation as he got to work sifting flour. "For the arms. Entirely for the arms."
Re: Mix it up!
She was going to give a weak laugh and hope that Sparkle was content to leave it there.
"I always liked the, err, middle one? Harry?"
Or was he the kid from that other band, Single Direction or whatever it was called? Shit, she was so bad at this.
Re: Mix it up!
Hmmmm?
Re: Mix it up!
LA LA LA NICK WITH NICE ARMS? SHE HAD NO IDEA WHO ELSE FIT THAT DESCRIPTION, LA!
Re: Mix it up!
Just smirking.
A lot.
There was an inquisitive eyebrow and everything. See that eyebrow? See it?
Re: Mix it up!
Re: Mix it up!
Look, for all he knew, Nick was some new kid he just hadn't met yet.
Re: Mix it up!
SURE, KATHY. SURE.
Re: Mix it up!
Re: Mix it up!
Re: Mix it up!
Poor Mouse.