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By Paula Figoni
If you’ve bought large principles and very little cash––congratulations!
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* The 4 materials you must prepare dinner up a business
* Why being in need of funds should not be a problem
* how one can begin a enterprise with $2,000 and make $15,000 revenue within the first week
* Why you don’t desire a enterprise measure to be successful
* 4 commandments for working an exceptional, ecocnomic company
"I love this book."––Andrew Tobias, writer of the million-copy bestselling vintage, the one funding advisor you are going to Ever want
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Extra info for How baking works: Exploring the fundamentals of baking science
Sample text
As the hot air and hot liquids rise, cold liquids and gases—which are denser—fall, moving closer to the source of heat. Convection currents set in, distributing heat more quickly and more uniformly throughout the product. Convection currents occur in the air in ovens, in thin batters baking in the oven, within thin liquids in a saucepan, and within fat in a fryer. come in many shapes and sizes, and silicone baking mats (Silpat pads) fit inside half and full sheet pans. Silicone products are nonstick and are able to go from oven (up to 580ºF/300ºC) to freezer.
Then, the dough is rolled to flatten the lumps of fat and distribute them evenly throughout. Notice how flakiness and tenderness are sometimes at odds: For flakiness, fat is kept as large chunks; for tenderness and mealiness, fat is thoroughly rubbed into flour. Next, water is added and the dough gently mixed. The water must be ice-cold, so that the fat remains in solid chunks. If the fat melts from water that is too warm, the pastry will be mealy, not flaky. Mixing distributes water throughout the dough, but it also increases gluten development and toughening.
Heat is also more easily regulated than with gas or electric, and the stovetop surface stays relatively cool, so it is safer (however, keep in mind that some heat is transferred by conduction from the pan, heating the ceramic surface). QUESTIONS FOR REVIEW 1. What is the primary means of heat transfer in conventional ovens? 2. Which bake faster and why: shiny new aluminum sheet pans or dark, dull used ones? 3. Explain how heat conduction works. 4. Which should be used when cooking pastry cream: a stainless steel or an aluminum pot?