The art of french pastry phần 38
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humidplaces,astheyfavor
bacteriagrowth.Nutsand
nutfloursarehighinfat
andwillbemorestableif
youkeeptheminthe
refrigeratororthefreezer;
justremembertobring
themtoroomtemperature
beforeyoubeginyour
recipe.Someingredients,
suchasbakingpowder,
losesomeoftheirstrength
iftheyarewelloverthe
expirationdate.Some,
suchasflour,attractbugs
afterawhile,soitis
importanttorotateyour
ingredientsandusethe
oldestonesfirst.Wecall
thissystemFIFO:Firstin,
firstout.
Commonsenseshould
tellyouthatmiraclesdon’t
happeninpastry:ifyouare
usinganingredientthat
hastheword“imitation”
onitslabel,youwillendup
withanimitationcake.
SUGAR
HereintheUnitedStates
wefindmostlycanesugar,
butyoumightalso
encounterbeetsugar,
whichisthemainsugar
usedinEurope.Theyare
interchangeable,andboth
offergreatresults.My
recipescallforgranulated
(white)sugar,turbinado
sugar(alsoknownas
“sugarintheraw”),brown
sugar,andconfectioners’
(powdered)sugar.I
explainmychoicesineach
recipeinthe
“Understanding
Ingredients”section.Ido
nothavemuchexperience
inbakingwithsugar
substitutesorothertypes
ofsweetenerssuchas
agavenectar.
Powderedsugar,
confectioners’sugar,and
10xsugararethesame;
theyareallregular
granulatedsugarthathas
beengroundupveryfinely
intoapowder.Weuseitin
recipesbecauseofitsfine
textureversusthegrainy
textureofgranulated
sugar.The“x”
denominationonthelabel
