When Michael Batterberry and Food Arts Magazine were still alive, and I had a new book coming out, he would always ask me if there were any new break throughs and there always were! He would then do a full page, featuring them in the magazine. So I am continuing the tradition by offering here a sampling of the top tips and techniques you will find in my newest book.
Two of my most valued additions to this book are that on the charts, the grams come before the volume, and right after the chart there is a "mise en place" (set up of ingredients). The recipes are written exactly the way in which I bake. We love working from this new format.
* My favorite caramel sauce with amazing flavor and smooth texture that keeps for months:
* The best flour for pie crust and how to tenderize bleached or unbleached all-purpose flour.
* How to unmold tarts that have stuck to the bottom of the tart pan the easy way (what took me so long to figure out this ridiculously simple method)!
* How to keep the bottom crust of a custard pie such as pumpkin from getting soggy.
* How to use pie crust scraps to make the best rugelach and why it is the best.
* How to make cake strips for any size cake pans.
* How to never ever risk over-whipping egg whites and why it’s fine to add the sugar and cream of tartar right from the beginning.
* Neoclassic Meringue—cousin to Neoclassic Buttercream. How it’s possible to make either one without a thermometer.
* How to salvage broken mousseline buttercream.
* How to make the silkiest smoothest dulce de leche the easiest way.