Chef de haute cuisineNote! Always pour liquid on dry ingredients
when mixing.
Basic short PIE CRUST
INGREDIENTS
- 1 cup flour
2 Tb/sp lard
3 Tb/sp water
1 t/sp baking powder
NOTE:
Must cover very hot filling, Replace in oven and bake
at 425 deg F for 15 - 20 min or until golden brown, Particularly
good over steak and kidney pudding
Principals
A roux is a fat and flour mixture and forms the basis of all flour
sauces. The weight of fat is generally slightly more than the flour.
i.e. 1 rounded table spoon of flour, ¾ oz fat to ½ pint liquid
Roux can be one of three kinds white,
blond or brown.
White is usually made with butter or margarine. Brown with dripping. The
other main difference is in the cooking time/heat of the flour and fat.
Method
Melt the fat, off the heat - stir in the flour.
For white roux add the liquid and beat it smooth then cook until thick.
For blond and brown cook fat & flour to color then remove from heat
and beat in liquid [water or stock] a bit at a time. return to heat and
thicken.
Recipe - White Roux
INGREDIENTS
- 1 Tb/sp butter
1 Tb/sp flour
2 cups stock
Over a low heat.
Butter should be melted but not browned - flour should be beaten in, reheated and the stock added.
BASIC BATTER
INGREDIENTS
- 1 cup flour
1/4 t/sp salt
1 egg
1 cup milk or milk and water.
Allow to stand for 10 min before using
YEAST
Grate a small potato into a stone jar (Empty French mustard or English stilton jar) add a little salt and lots of sugar, pour in boiling water, allow to cool and add two table spoons of active yeast from the last batch - leave for three days. Should be made fresh every week.
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