Oils, shortenings, and other fats

We have added more information to the pastry kitchen tips. For today, we will find out more on how fats and oils play their role in baked goods. They tenderize, add flavour, have leavening strength, add moisture, and can create a flaky texture.

OILS AND SHORTENINGS

Vegetable and other similar oils are produced by pressing a high-oil content food, such as olives, nuts, corn, avocados, or soybeans. The oil may then be filtered, clarified, or hydrogenated, depending on its intended use. All oils and shortenings should be stored in a dry place away from light and extreme heat.

Vegetable oils are often neutral in flavour and colour and have relatively high smoking points. If the label does not specify a source, the oil is usually a blend of oils. Canola oil (or rapeseed oil) is a light, golden-coloured oil extracted from rapeseed; it is low in saturated fat. Corn oil is a mild-flavoured refined oil, medium yellow in colour, inexpensive, and versatile. Soybean oil has a pronounced flavour and aroma; it is primarily in blended vegetable oils and margarines.

Olive oils vary in heaviness and may be pale yellow to deep green, depending on the particular fruit and the processing method. Cold-pressed olive oil is superior in flavour to thermally refined oil. The finest olive oil available is extra-virgin olive oil, with a naturally low level of acid, typically less than 1 percent. Virgin olive oil, also known as pure olive oil, is the next best grade. Both extra-virgin and virgin olive oils are prized for their flavour. For this reason they are often used in preparations where oil is not cooked, and in or on products after they have been cooked or baked, to preserve and take advantage of their flavour. A blend of refined olive oil (virgin oil that has been thermally treated to remove its undesirable characteristics) and virgin olive oil is commonly used for baking and cooking.

Nut oils have rich aromas. They are usually more perishable than vegetable or olive oils. Store them under refrigeration to keep them fresh, and use them within a few weeks of opening for the best flavour. Most peanut oils are pale yellow refined oil, with a very subtle scent and flavour, but some less-refined types are darker and have more pronounced peanut flavour.

Oil sprays are vegetable oils (usually blended) packaged in pump or aerosol spray containers. They are used for lightly coating pans and griddles.

Hydrogenated shortenings are produced from liquid fats that have been chemically altered under pressure with purified hydrogen to make them solid at room temperature. Shortening may contain some animal fats unless specifically labelled as vegetable shortening.

Emulsifying shortening or high-ratio shortening is a hydrogenated shortening that contains monoglycerides and other agents so that it better absorbs and retains moisture in baked goods. Emulsifying shortening is used in recipes where the amount of sugar and liquids is proportionally greater than flour.

OTHER FATS

Margarine is a solid fat made with hydrogenated vegetable oils and milk, either liquid or milk solids. Regular margarines contain 80 per cent fat. Margarine may also contain salt, artificial flavourings, and preservatives. A wide variety of margarines is available, from regular to whipped to reduced-fat and cholesterol-lowering blends, in sticks, blocks, or tubs.

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Cream

It's been a busy a week for us due to the festive season coming up this Friday. We want to thank everyone for their tremendous support and overwhelming orders. Today, we have the chance to continue with our pastry kitchen tips on cream.

What is cream? Why is it important for us to know more about cream in baking? Find out more on this topic below.

Left to its own devices, milk straight from the cow will separate into layers; a bottom layer of almost fat-free liquid and top layer of solid-butterfat thick cream. Since straight-from-the-cow cream is rarely available, we are most familiar with commercially prepared creams, which have been separated from the milk by centrifugal force.

There are a number of different types of cream on the market:

Heavy (or heavy whipping) cream: This is the richest, highest-quality commercial cream, with 36 to 40 per cent butterfat. It is primarily used to make whipped cream or crème Chantilly. Heavy cream will double in volume, when whipped. Unlike the more widely available ultra-pasteurized heavy cream, this cream is generally only found in speciality-food stores or fine dairies.

Ultra-pasteurized cream: Also called whipping cream, this is cream that has been quickly heated to 149 deg Celsius to increase its shelf life by destroying any microorganisms that would create spoilage. It is not as cleanly flavoured nor does it whip as easily as regular cream, due to changes in the molecular structure during pasteurization.

Light whipping cream: A lower-fat cream, light whipping cream has 30 to 36 per cent butterfat. It may also have added emulsifiers and stabilizers to improve its whipping capabilities.

Light table or coffee cream: Light cream most frequently contains about 20 percent butterfat, although it can have up to 30 percent. It is, as its alternative names indicate, most often used to lighten hot beverages.

Half-and-half: Just as its name indicates, this is a mixture of equal parts whole milk and cream, with 10 to 12 percent butterfat. It is most often used in beverages. It cannot be whipped. (Also available in a nonfat form, which is simply nonfat milk thickened with a number of additives. We do not recommend it.)

Pressurized whipped cream: Today, many people only know the whipped creams that come from pressurized can, available from the refrigerated dairy section of supermarkets. Most are not pure cream and instead contain a mixture of cream and sugar along with emulsifiers, stabilizers, and the gas that simulates the whipping action. It is not to be confused with other pressurized "nondairy" dessert toppings that contain absolutely no cream. It is not recommended for use in the pastry kitchen.

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Common Forms of Vanilla

As a flavouring, vanilla adds potency and aroma to both sweet and savoury dishes. Liquid extract is the most common form of vanilla used, but the seeds and pod are also employed.

Pure vanilla extract: Extract is made by macerating chopped pods in an alcohol-and-water solution to draw out the flavour. The mixture is aged for several months until the liquid is brown, clear, and very fragrant. The strength of the extract is measured in units called folds. Single-fold vanilla is sold for the home cook. Two-, three-, and four-fold vanilla is sold for food processing purposes.

Single-fold vanilla contains the extractive matter of 378grams (13.35 ounces) of vanilla beans, containing less than 25 percent moisture in 3.8 litres (1 gallon) of 35 percent aqueous ethyl alcohol. Two-fold uses 756 grams (26.7 ounces) of vanilla beans, contains two times as much extractive matter, and is twice as strong. Three- and four-fold are, as one would imagine, three and four times as strong. Vanilla extract will keep indefinitely if stored, airtight, in a cool, dark spot.

Vanilla essence is also produced and is so strong that only a drop or two is necessary to adequately flavour a mix. 

To retain the intensity of flavour, vanilla extract should be cooked in mixtures after they have cooled slightly. When baking, vanilla should be mixed in with the fat, which will encapsulate it and prevent it from volatilizing during the hot baking process.

Whole vanilla beans: Whole beans are frequently used in the pastry kitchen. To use the internal seeds only, the pod is split open lengthwise down the centre, and the thousands of tiny seeds are scraped out. The seeds are added to a mix, often ice cream or custards, to infuse it with a rich vanilla flavour. In cookies, cakes, or other doughs, they may be creamed into the butter. The pod itself may also be added to heighten the flavour of mixtures that are simmered, but it will be removed at some point before serving. Split pods, either with or without the seeds, can be placed in granulated or confectioners' sugar to create a beautifully scented vanilla sugar. Whole beans that have been used as a flavouring for cooked mixtures may also be removed, rinsed clean, dried, and stored, tightly wrapped in an airtight container, in a cool, dark spot. Under these conditions, they will stay fragrant for a bout six months.

Imitation vanilla: Composed entirely of artificial flavourings, (most of which are paper industry-by-products that have been chemically treated), imitation vanilla has a harsh taste that will often leave a bitterness on the palate. Much cheaper than vanilla extract, it is not comparable to the real thing and much more will be needed to add flavour to a mix. It may also be called artificial vanillin.

Vanilla flavouring: a blend of pure and imitation vanilla used primarily for commercial products.

Vanilla sugar:  Either confectioner's or granulated sugar that has been flavoured by being stored, airtight, with a vanilla bean. Two beans are generally used to flavour 1 pound of sugar; the beans may be those that have been scraped off their seeds. The aromatic sugar is used to flavour baked products, ice creams, pudding, or other desserts.

Vanilla powder: Vanilla powder is pure vanilla extract that has been dried on maltodextrin ( a modified, all-natural cornstarch), with sugar added or not. It is used as a topping, for colour, or flavouring liquid-sensitive products.

Vanilla paste: With a consistency somewhere between syrup and molasses, vanilla paste is formulated to match pure extract in flavour, strength, and usage. Its consistency holds hundreds of vanilla seeds in suspension which gives the finished product a natural vanilla look.

This article completes our topic on vanilla. Hope you have a clearer understanding of one of the most frequently used flavourings. 

Read More... Common Forms of Vanilla

More on Vanilla and Its Origins

 Vanilla Orchid

Bourbon-Madagascar Vanilla : This type is considered to be the finest-quality pure vanilla available. The term "Bourbon" comes from the Bourbon Islands, Madagascar, Comoro, Seychelles, Mauritius, and Reunion off the east coast of Africa. The beans grown there are very thin, with a sweet, rich flavour that is described as creamy, smooth, sweet and mellow.

Indonesian Vanilla : Traditional Indonesian vanilla has been known as a mixed-quality vanilla, with minimal attention paid to its grading. Grown on Bali, South Java, Sulawesi, North and South Sumatra, Lomboc, Flores, and Timor, it possesses a deep, full-bodied flavour. With improved techniques, modern Indonesian vanilla can frequently be favourably compared to Bourbon vanillas.

 Vanilla Beans

Mexican Vanilla : Mexican vanilla is described as creamy, sweet, smooth and spicy. Considerably cheaper than many other imported vanillas, Mexican vanillas are sometimes suspect as they contain coumarin, a carcinogenic product that can cause liver and kidney damage when consumed. However, when processed by a reputable manufacturer under proper guidelines, Mexican vanilla is considered to be very high quality.

South American and West Indian Vanilla : This vanilla should be similar to Bourbon vanilla, but when imported it is generally of poor quality.

 Vanilla Seeds

Tahitian Vanilla : Tahitian vanilla beans are the thickest, darkest pods, and their seeds are fewer and stickier than those of other types. They come from the species Vanilla tahitensis Moore and have a fragrant but delicate aroma and taste and a lower vanillin content. They are generally less favoured, as they have a relatively high volatile oil content, which results in cloudy extracts.

We will continue next on the different forms of vanilla...

Read More... More on Vanilla and Its Origins

Vanilla

Vanilla is the most frequently used flavouring in the pastry kitchen - in fact, it is one of the most widely used flavours in the world. With its mellow accent that complements both sweet and savoury products, it is used in baked goods and confections in many parts of the world. 

The long, thin pod is the fruit of a small group of flowered, climbing tropical orchids native to Mexico, the West Indies, Central and South America, and Tahiti. There are more than 20,000 varieties of fruit-bering orchids in the world, and the vanilla bean is the only one that is edible. Most commercial vanilla comes from the Vanilla planifolia Andrews orchid. This particular type of orchid has only one natural pollinator, the melipone bee, and it was not until the intervention of science in the mid-1880s that commercial production was possible. Even now, pollination is still carried out by hand on family plantations.

Because it is labour-intensive and time-consuming to produce, pure vanilla is a very costly ingredient. The entire cultivation process, from planting to market, can take up to six years. For a start, each of the plant's blossoms only stay open for a day, which makes pollination more difficult.

Vanilla beans differ in chemical, physical, and organoleptic (affecting the sense) properties, depending upon their species, geographical source, and physical form (or grade). Each has a marked difference in aroma and taste having to do with the plant it came from, its maturity when picked, the curing method used, and the process used to obtain the extract.

In the next article, we will provide more information vanilla. Do stay with us...

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An Overview of Cakes

French gâteaux are among the richest, sweetest, and most flavourful of all desserts. They range from the simple quatre-quarts (pound cake) to the elaborately decorated Marjolaine. It is the skill of the pâtissier that allows the creation of a beautiful light, delicate confection from the basic elements of flour, sugar, eggs and butter. The achievement of a perfect cake with a delicate crumb, sweet, buttery aroma, and delicious flavour is the baker's dream. When it is decorated with artistry, it becomes the creator's crowning glory.

As with all other pastry, the selection and use of high-quality ingredients is of primary importance. It is also essential to follow the mixing and baking procedures exactly to achieve the desired result. There are essentially three goals to mixing a cake batter, no matter the type: The batter should be smooth and even, air cells must be created and incorporated into it, and the appropriate texture must be reached to give the desired final result.

A smooth and even batter can only be reached when all the ingredients are of the designated type and specified amount, the right type and temperature of fat is used, the eggs or egg yolks or whites are correctly incorporated into the batter, all ingredients are incorporated at the appropriate temperature, the butter and sugar are well creamed, and the liquids are added as directed.

The fine, delicate texture of baked cake is mainly the result of the formation of small, uniform air cells in the batter. These air cells also help leaven the cake as they expand in the heat of the oven. To create the desired air cells, the ingredients must be of the proper temperature, and the mixing speed should be moderate. Cold ingredients and high-speed mixing will produce fewer air cells that are not uniform in size, resulting in a finished cake that is tough and chewy.

The proper texture is achieved through the use of the appropriate flour, usually one that is low in gluten. The exception to this is cakes that contain heavy ingredients, such as candied or glazed fruit, for which some high-gluten flour may be introduced into the mix. Again, the length and speed of the mixing and the temperature of the batter while being mixed will affect gluten development and, subsequently, the texture of the baked cake.

Cakes in the French pastry kitchen are primarily made from a base of génoise, a classic egg-foam cake made with a large quantity of whipped eggs, little fat and no chemical leavening agent, and finished with other flavourful component such as crème au beurre (buttercream) or mousses. The génoise is usually cut into layers and brushed or soaked with flavoured syrup before being filled.

The finished cakes generally require time, patience, and skill to put together. However, génoise can be baked ahead and stored, well wrapped, and either refrigerated or frozen. The syrups and fillings can usually be made ahead of time also, so that the cake can be assembled after all the components have been prepared over the course of few days.

Following are three hints that will minimize the risk of a cake not measuring up to industry standard:

1. Follow the recipe instructions to the tee-measure, sift, beat, cream, whip, stir, fold and so forth as directed.

2. Use utensils and pan as directed. The wrong utensil or the wrong size pan can result in disaster.

3. Use ingredients at the directed temperature. Melted butter or chocolate that are too hot will ruin a batter as effectively as ingredients that are too cold.

The Possible Causes of Problems in a Finished Cake

Improperly risen cake:

- Strength of leavening agent diminished

- Improperly sifted dry ingredients

- Batter overmixed

- Too much, or too little fat, liquid or sugar

- Oven too hot

- Collapsed center: too much fat, sugar or leavening

- Collapsed edges: too little flour, or too much liquid

Surface appearance of baked cake:

- Baked colour dull, mottled or too dark: too much sugar or leavening, too little fat, or the wrong oven temperature

- Surface too dark or covered in dark spots: too much sugar

- Cracked surface: too little sugar or fat, too much flour or the wrong type, overmixed batter, or wrong oven temperature

Interior appearance and texture of baked cake:

- Large holes: too much sugar or leavening agent

-Tunnel-like holes: too little fat, wrong flour or overmixed batter

- Uneven colour: strength of leavening agent diminished or improperly mixed batter

- Tough and chewy: too little sugar or fat or too many eggs

- Dry and crumbly: too little liquid, fat or sugar or the cake baked too long

Read More... An Overview of Cakes

Baking With Cheese

Fresh or unripened cheese can be used in a variety of baked goods, and aged or ripened cheeses are often used in the preparation of quiches and custards. Cheesecakes and cheese-flavoured breads are the most familiar in the pastry kitchen. Fresh cheese is often used, although some hard, aged cheeses are used to create savoury breads or petits fours, such as the classic French gougeres. Fresh cheeses are usually brought to room temperature before mixing for easy incorporation into a batter or dough. Hard, aged cheeses are always shredded or cubed before integrating into a batter or custard to ensure even melting into baked product.

Most common fresh or unripened cheeses and related dairy products are:

Cream Cheese: Smooth, spreadable, slightly tangy cow's milk cheese with a fairly long shelf life due to the addition of gum arabic, a commercial stabilizer. Cream cheese must contain 33 percent butterfat and no more than 55 percent moisture. All cream cheese should be stored refrigerated and tightly wrapped.

Cottage cheese: Fresh, unpressed cheese that comes in a number of small-or large-curd varieties. It has a bland flavour and a slightly loose texture because of the small portion of whey that remains after draining. It can be made from whole, skim or nonfat milk. Cottage cheese can be eaten plain, served with fruit or vegetables, or used as an ingredient in cakes, puddings, gelatin salads or desserts.

Farmer cheese: Created by pressing all the whey (or liquid) from cottage cheese. It is rather dry and crumbly, with a slightly tangy flavour and is sold in either tubs or logs.

Ricotta cheese: Traditional Italian fresh sheep's or water buffalo's milk cheese made from the whey remaining from other types of cheese making. The American version is generally made from cow's milk. The Italian usually has a stronger flavour and drier texture.

Mozzarella cheese: Traditional Italian cheese made from water buffalo's or cow's milk. It is delicately flavoured and creamy white. Traditionally, served on the day it is made and can be stored in vacuum packed.

Creme fraiche: Traditional French unpasteurized thickened cream with an added fermenting ingredient, such as buttermilk. The result is similar to the French original, with a tangy, rich flavour and a thick, smooth texture that can be as loose as sour cream or as dense as soft cream cheese. It is a wonderful dessert topping and is also used to enrich hot sauces or soups as it does not curdle when cooked.

Mascarpone: Traditional rich double-or triple-cream Italian cheese made from unpasteurized cow's milk. It is created by adding citric acid to heavy cream and then draining off the whey, leaving a soft , spreadable cheese. American-made mascarpone is usually denser and tangier than that imported from Italy. Mascarpone is high in butterfat, usually 70 to 75 percent. It's soft, buttery texture and delicate flavour makes it an excellent dessert cheese to serve with fresh fruit. It can also be used to make cheesecake or fillings for pastries.

Sour cream: Sour cream contains 18-20 percent butterfat that has been "soured" through the addition of lactic acid culture. It generally also contain stabilizers and emulsifiers. Reduced fat and nonfat sour creams are also available.

Yogurt: It is made by fermenting and coagulating milk with non-harmful bacteria. Commercial yogurt is made by a controlled process in which the required bacteria ( Lactobacillus bulgaricus and Streptococcus thermophilus) are added to milk. Stabilizers may also be added to facilitate emulsification.

The basic types of aged or ripened cheese are the following:

Hard cheese: Cheeses that have been processed (usually cooked and pressed) and then aged for a long period time (generally at least 2 years) have a firm and dense texture and a saltier, often sharper flavour. Some hard cheese are Parmigiano-Reggiano, Pecorino and Romano. These cheese are often used for grating.

Semi-firm cheese: These cheeses are firm but not hard or crumbly. They are processed as with hard cheese, but not aged quite as long. Some exmple are, the American and English cheddars and Edam.

Semi-soft cheese: These cheeses may or may not be cooked, but are always pressed into a specific shape.Thay can be sliced or eaten out of hand or used in cooked dishes. Some of these are Gouda, Monterey Jack and Port Salut.

Soft- ripened cheese: These have not been cooked or pressed but have been formed into specific shapes that are then exposed to various bacteria to ripen them from the outside in. The bacteria may be applied through dipping or spraying which will allow the cheese to develop a rind. The rind will range in colour from pale white to brilliant orange. The interior will range in texture from slightly soft to creamy and almost runny. Blue-veined cheese is a soft-ripened cheese that has been sprayed or inoculated with spores of the molds Penicillium roqueforti or Pennicillium glaucum to create rich blue-gray or green veins of mold throughout the ripened cheese. 

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Know More About Sugars

Sugar, a simple carbohydrate, is a chemically stored energy source for all plants and animals. Although there are many different types of sugar found in nature, only 3 are used in the kitchen : sucrose, glucose and fructose. White and brown sugars often can be substituted for each other in the recipes, however, the different flavours of each type of sugar will affect the flavour of the finished dish.

Sugars can be classified into 2 categories:  Brown and refined white sugars

Brown sugars: Light (3.5% molasses) and Dark (6.5% molasses) 

Muscovado/ Barbados Sugar is the darkest of brown sugars. It has a high proportion of molasses residue and strong caramel flavour. It is moist and hydroscopic and will make cakes and biscuits soft and moist, improving their keeping qualities. All moist brown sugars should be tightly wrapped in plastic then stored in an airtight container. If they dry out, they become hard and unworkable. A piece of damp kitchen paper or a slice of apple can be stored with the sugar for a short time to rehydrate it.

Demerara sugar is more refined than muscovado sugar. Originally made in Demerara Guyana, it has harder crystals compared to muscovado sugar. Much of what is sold today is made by adding a little molasses to white sugar, resulting in a product with an insipid taste. It is used primarily as a sweetener for coffee.

Light brown sugar is further refined sugar with a much smaller proportion of molasses syrup remaining in the crystals. It has a small cyrstal, a moist texture and a subtle caramel flavour. It is used for biscuits and cakes.

Refined white sugars:

These sugars are the result of a manufacturing process which removes the molasses and any impurities. They have been washed with lime and clean syrups to whiten them. All flavours have been removed other than their sweetness. White sugars should be stored in an airtight container to keep them free from moisture.

Preserving sugar has the largest crystal and will dissolve the fastest when added to a liquid. It is used for making jams and jellies.

Granulated sugar has a medium-sized crystals. Lump sugar is granulated sugar that has been formed into lumps through the addition of a little moisture. Granulated sugar is used for making sugar syrups as it dissolves readily in liquid.

Caster/Superfine sugar  has very small crystals. It is known as caster sugar because it was designed to be used in a sugar caster (shaker). It is the most widely used sugar for baking and meringues. It is also used for making dry caramel and praline.

Golden caster sugar is unrefined, raw cane sugar that has a golden colour and a slight caramel flavour. It can be substituted for white caster sugar in recipes.

Icing/ Confectioners' sugar has ben ground until it is a white powder. Cornflour is often added to keep it free-flowing. It is used primarily for icings but it is also useful for adding to sweet sauces where a granular texture is undesirable.

Read More... Know More About Sugars

Tips and Tricks when cooking Chocolate

Melting the chocolate

Whichever method you use- in a bain-marie, a microwave or in a bowl over a saucepan of simmering water - chocolate should never be overheated when melting. Remember that the melting point of cocoa butter is approximately 30 degree C. Overheating destroys chocolate's structure, although this may not be obvious to the naked eye. Take care and make sure that the bowl used for melting is perfectly dry.

Add the ingredients to the melted chocolate

Always begin by adding the butter or cream, followed by the egg yolks, if required in the recipe. Remember that chocolate is an emulsion and is therefore very sensitive to water (even if this comes from the egg yolks) , which may cause it to seize or turn into an unworkable solid ball.

Making a ganache

The more chocolate is grated, broken up or chopped, the quicker it will dissolve, with less risk of lumps. The principle is simple, try to stick to it.

Incorporate beaten egg whites in a mousse

Always minimize the mixing time: the more you stir while incorporating the egg whites, the quicker they will lose their micro-bubbles of air.

Allow a chocolate cake to cool

Unmould it and leave to cool on baking rack so that the escaping steam can dissipate without softening the cake.

Using bitter cocoa powder

Always take the time to sift it through a fine-mesh sieve as it tends to settle and go lumpy during storage.

Useful tips: Bitter cocoa powder and all dark chocolates contain theobromine (a bitter alkaloid of the cacao plant) to which some people may be sensitive. To benefit from its positive effects, spread your consumption throughout the day!

Read More... Tips and Tricks when cooking Chocolate