Handleiding Magimix Ma Cuisine COMPACT 3200 - 2013 (pagina 15 van 79) (Engels)

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GOLDEN RULES

To get the very best out of our recipes, follow these few simple golden rules:

1. Always use the very best ingredients

Choose good-quality, fresh ingredients.

The fresher your fruit and vegetables, the more vitamins they will contain. Signs of

freshness include smooth skin, green leaves and no bruising.

Always use fresh meat and ﬁsh.

Pay attention to the type of ﬂour indicated in the recipe. The choice

of ﬂour is very important, not least because the amount of water

you need depends on which type you are using. Wholemeal

ﬂour, for instance, contains more bran, which absorbs more

water.

Plain ﬂour, a very ﬁne, white, all-purpose ﬂour that is best for making

cakes, pastries, sauces and pancake batters.

Self-raising ﬂour has low gluten content or wholemeal ﬂour with a raising agent

mixed in, usually baking powder. It’s used in baking and cake-making.

Strong white ﬂour has a higher gluten content and is therefore ideal for making bread

and brioche.

It is better to use caster sugar, rather than granulated sugar,

which has coarser crystals. Icing sugar is very ﬁne and is

commonly used for cake decoration.

Always use butter, never margarine or a low-fat spread.

Yeast comes in two forms – fresh or dried. In our recipes, we

have chosen to use fresh yeast, which you can get from your local baker, as well as

from specialist shops (or the bakery section of your nearest supermarket). If you use

dried yeast, remember to use half the amount indicated for fresh yeast.

For the very best results, always dissolve the yeast in a liquid heated to 35 °C. Yeast is

a living organism, and if the liquid is any hotter, it will kill it.

Salt regulates the rising action of the yeast and reinforces the structure of the gluten.

It is best to use pasteurised whole milk.

Double cream has a minimum fat content of 48% (35% for whipping cream), compared

with 15% for single cream and even less for “lite” versions. It not only tastes better, but

holds air bubbles better when whipped.

Eggs are sold in four different sizes, with medium eggs weighing 53-63 g. For recipes

where the egg whites are to be beaten, bring them up to room temperature ﬁrst. Eggs

must be fresh if they are to be eaten raw in mousses, etc. If you are using them for

home baking (e.g. meringues, macaroons), it is a good idea to separate them 2-3

days beforehand, storing the yolks and whites in separate airtight containers in the

fridge. For egg whites to whisk properly, your bowl must be clean, with no traces of fat.

2. Be prepared!

The following pieces of equipment always come in useful:

Measurement instruments: precise electronic kitchen scale (range:

from 2g to 2 kg) is vital, as is a cooking thermometer that can measure

temperatures of up to 200 °C.

Baking tins: it is important to use a baking tin of the right shape, the right

quality and made from the right material. We specify which kind of tin

is required for each recipe.

Cakemaking accessories: cutters of different sizes, to vary the

presentation of cakes and pastries.

A piping bag is vital for ﬁlling cream puffs and eclairs, as well as

making meringues or macaroons.

You will need a rolling pin for rolling your pastry out and a brush for

buttering your tins and painting egg wash on your bread and brioche.

3. Precision

In some recipes, especially those for bread and cakes, the instructions must be followed

to the letter. Always weigh or measure the ingredients out carefully and respect the

kneading, resting and baking times.

4. Cooking - the grand finale

How well do you know your oven? The success of your recipe may well depend on it,

as the temperatures and cooking times in our recipes are merely there to guide you.

These times may vary according to your oven, but will also depend on how ﬁnely the

ingredients have been chopped. It will also depend on the size and material of the

recipient. This is why we recommend you keep a close eye on the baking process and

be ready to adjust the cooking time, if necessary.

Avoid opening the oven door while your dish is cooking.

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