The art of french pastry phần 39
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referstothefinenessofthe
grinding,whichranges
from4xto14x.Most
grocerystorescarry10x
sugar,andthisisfinefor
baking.
Sugarkeepsverywellin
anairtightcontainerat
roomtemperatureand
doesnotspoil,asitdoes
notcontainanywater.
SEASALT
Seasaltisharvestedfrom
theseawithlittle
processing;ithasagreat
flavorthatsuitspastryvery
well.Useonlyfineseasalt.
Tablesaltismined
undergroundandismore
processedthanseasalt.
Whileitisgreatfor
cooking,itissaltierthan
seasalt,toomuchsofor
pastrymaking.Koshersalt
isalsounsuitablefor
pastrybecausethecrystals
arelargeranddonot
dissolveinthesamewayas
fineseasalt.Seasaltkeeps
verywellatroom
temperatureinitsoriginal
container.
HONEY
Iuseasmallamountof
honeyinquiteafew
recipesforitsflavorprofile
andalsobecauseofitsvery
strongsweeteningpower
duetoitshighglucoseand
fructosecontent,which
actsasagreatnatural
emulsifierbybreaking
largedropletsoffatinto
tinyones.Iusuallyusea
goodcloverhoneyformy
recipes,butyoucanbe
adventurousandfollow
yoursenseofsmelland
tastebuds.Knowthat
honeycanhaveastrong
flavor,sotasteitbefore
youuseitifyouarenot
usingcloverhoney,which
isfairlyneutral.Acaciaand
sagehoneysarealsovery
versatile.Iusuallydonot
usechestnuthoneyfor
pastrymakingbecauseitis
verybitterandwill
definitelychangethetaste
ofyourfinishedproduct.
Shouldyourhoney
crystallizeinthejar,
