About Us

at Wed, 22 Oct 2003 21:18:43 GMT in
t>,
(Eric) wrote :

A note on the question for cheesecake: I don't see why it wouldn't work.
You'd simply cut the rolled dough into a disc large enough to fit the
bottom of your springform pan. However, I have not used this for cheesecake
so I have no direct information to report.

>Alex Rast > wrote:
>
>> 6 tbsp. Superfine Confectioners' Sugar
>
>What about standard sugar? Why 'Superfine'?

Superfine gives it a nicer texture, a little less grainy. It also tends to
distribute more evenly. Standard sugar would be OK, but it's worth looking
for superfine.

>> 1 Vanilla bean
>
>Can you use Vanilla extract?

I recommend against it. Vanilla extract will give it a slightly harsh
flavour. In addition, 1 vanilla bean is very strong, enough to equal a LOT
of extract, so much that in addition to being very boozy, the amount of
liquid would seriously alter the dough texture. You need a good strong
vanilla flavour to cut through all that chocolate, so trying to get by with
less probably will mean you might just as well have done without. I tend to
avoid vanilla extract in general, because you can never completely
eliminate the taste of alcohol.

In this recipe, though, the vanilla is very much a tweak. When I was
creating it, the first batch I made without vanilla, and I thought it was
very good, just "missing" something in a very vague, subtle, indescribable
kind of way. I had a pro baker friend try it and his comment was: "Yeah. It
needs a little vanilla". So I'd call the vanilla optional in some ways,
required if you're looking for absolute perfection but unless you're baking
for incredibly picky and refined tastes, probably most people will never
notice it's missing.

>> Mix it the flour, stirring until the
>> resulting mixture is in pea-sized balls. Mix in the cocoa, stirring
>> intil the mixture changes from a sandy consistency to a more clumping
>> consistency (be patient. The may take a while.)
>
>Do you have to hand stir or can you use beaters?

When you make it, you'll see that beaters don't make sense in this
situation. Everything in the bowl will be dry, so beaters would simply
scatter everything round the kitchen. Consider the effect of putting
beaters in sand. A wooden spoon is the best instrument because you can get
some good pressure without melting the butter.

>
>>...[For pie crust you'll want
>> to roll it out about 1/4" thick then drape in the dish]
>
>So you place it into the pie plate and then place the pie plate into the
>oven?

Yes.

>
>> ... Bake
>> for 20 minutes and allow to cool long enough that the shortbread is
>> not too fragile (10 minutes should do it) then transfer to a plate or
>> wax paper and allow to cool completely.
>
>I assume that since it is already in the pie place (or is it?), this
>step is irrelevent.

Of course. This is only applicable if you're making the cookies.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Thread Tools	Search this Thread
Show Printable Version	Search this Thread: Advanced Search
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Maddening pie crusts	notbob[_5_]	General Cooking	334	20-01-2011 12:42 PM
what to do with crusts	sf[_3_]	General Cooking	10	01-01-2008 08:56 PM
Meringue crusts	Allan Matthews	General Cooking	1	22-12-2004 06:21 PM
Crusts keep cracking	Keven Ruf	Sourdough	2	21-11-2003 05:30 AM
pie crusts	Louise Lewis	Baking	0	02-10-2003 11:59 PM

Menu

About Us