By Fine Cooking Magazine
Ever ask yourself tips on how to lower lemon wedges so that they won’t squirt you within the eye? Or what to do with these overgrown zucchinis from the backyard? the way to keep that bread that simply won’t upward push? In the way to Squeeze a Lemon, domestic chefs and cooks alike will discover a pleasant and approximately unending resource of cooking details reference. The follow-up to the IACP-award profitable, tips to holiday an Egg, the splendidly informative and unique how one can Squeeze a Lemon is chock jam-packed with greater than 1,000 clean information, kitchen-tested suggestions, and clever substitutions that bedevil chefs on a daily basis, and all from the readers, members, and editors of excellent Cooking, one in every of America’s favourite cooking magazines.
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Extra info for How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques
Crisp crust Bake crammed pies on a heated, rimmed baking sheet in a light-weight steel pie dish. either can help set the crust speedy, fighting it from getting soggy. Baking on a sheet is usually convenient for catching effervescent juices. Rolling pin ruler —Nancy Broderick, through e mail any recipes demand rolling out dough to yes dimensions. To make M this more straightforward, I marked off the guts on my wood 18-inch rolling pin, after which I marked numerous increments of inches. this suggests I don’t want the other software to make the perfect-size crust or pastry sheet. baking 185 supply pie dough a spritz I ’ve regularly made pie dough the old school manner, slicing the fats into the flour by way of hand instead of with a meals processor. for a very long time, —Erik Stokstad, Takoma Park, Maryland besides the fact that, I had hassle blending within the ice water: Trickling it off a spoon always left me with a couple of rainy clumps of dough sitting in a bowl of dry crumbs. I needed to discover a higher method. So in the future, I crammed a fresh spray bottle with ice water and spritzed the dry constituents whereas tossing them with a fork. The ice water dispersed calmly, and my pie dough fast got here jointly right into a achievable mass that didn’t disintegrate whilst I rolled it out. I now examine a twig bottle an important pie-making device. information for rolling out the correct piecrust —Jennifer Armentrout, effective Cooking contributor here’s no denying it: Piecrusts are one of many toughest issues for a house T cook dinner to grasp. by way of rolling them out, adventure counts for lots, yet stable strategies also are an important. listed here are a few of my most sensible tips for rolling out wonderful, even rounds of dough. begin with dough on the correct temperature If it’s too hot and gentle, it’ll stick like loopy to the rolling pin and the paintings floor, forcing you so as to add an excessive amount of flour as you're employed it. Dough that’s too chilly and difficult resists rolling and cracks for those who attempt to strength it. Press the dough frivolously to examine its rolling readiness—your fingertips should still depart an imprint yet shouldn’t simply sink into the dough. move effortless at the flour Even dough that’s on the ideal temperature wishes a bit additional flour to maintain it from sticking, yet try out to not use greater than you actually need—the extra additional flour you're employed into the dough as you roll it, the drier and more durable the crust could be. test an alternate rolling floor past the standard flippantly floured countertop, different thoughts for rolling surfaces comprise a pastry fabric (our present favourite, in particular while paired with a material rolling pin cover), a silicone rolling mat, and sheets of parchment, waxed paper, or plastic wrap. pick out whichever one you're keen on top. 186 thoughts Use the fewest attainable passes of the rolling pin Overworked dough equals a difficult crust, so the fewer you want to paintings it in the course of rolling, the higher. Roll round the clock commence with the rolling pin within the heart of your dough disk. Roll towards 12 o’clock, easing up at the strain as you close to the sting (this retains the sting from getting too thin).