By Shirley O. Corriher
For years, nutrients editors and writers have saved CookWise right by way of their desktops. Now that spot they've been keeping for BakeWise could be filled.
With her years of expertise from big-pot cooking for one hundred forty teenage boys and her vintage French culinary education to her paintings as a study biochemist at Vanderbilt college college of drugs, Shirley Corriher manages to place and jointly in targeted and intriguing methods. She describes precious innovations, reminiscent of brushing puff pastry with ice water—not simply disregarding the flour—making the puff pastry more straightforward to roll. the end result? better, lighter, and flakier pastry. and also you won't locate those recipes at any place else, no longer even on the web. she will be able to assist you make wet brownies; flaky pie crusts; shrink-proof excellent meringues that won't leak yet nonetheless reduce like a dream; giant, crisp cream puffs; impressive French pastries; gentle génoise; and crusty, awfully flavorful, open-textured French breads, reminiscent of baguettes and fougasses.
BakeWise doesn't have only a unmarried resource of information; Shirley loves analyzing the works of cooks and different sturdy chefs and stocks their info with you, too. She applies not just her services yet that of the numerous artisans she admires, akin to well-known French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White apartment government pastry chef for twenty-five years; Bruce Healy, writer of getting to know the paintings of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the previous akin to Monroe Boston Strause, the pie grasp of Thirties the US. For one dish, she can provide you thoughts from 3 or 4 assorted cooks plus her personal contact of science—"better baking via chemistry." She provides evidence concerning the correct temperature, the suitable blending pace, and the precise blending time for the totally so much sturdy egg foam, so that you can create a light-as-air génoise whenever.
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Additional info for BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
As one can see the results of the two rnethods are cornparable. 6. beta-glucans of oats and barley form very viscous solutions and this property can be a disadvantage in anima I feeding because it reduces food intake. In humans this viscous property may be a factor contributing to the mechanisms reducing serum cholesterol values in subjects with elevated values. Most of the dietary fibre in cereals is insoluble and in the whole grain is associated with lignin. This lignification restricts the extent of fermentation in the large bowel so that the cereal fibres are more effective contributors to increasing faecal bulk (see Chapter 3).
The hydrolysate is treated with alcohol to precipitate the dietary fibre residue which is filtered off, washed and weighed. 25); the residual ash is measured. These are deducted from the residue weight to give a total dietary fibre (TOF) value. If the monosaccharide content is required the residue can be hydrolysed and the sugars measured by GLC or HPLC. This method has been subjected to collaborative trials and its performance is judged satisfactory for acceptance as an Official Method by the AOAC.
This hypothesis has encouraged experimenters to measure the effects of cell wall polysaccharides on the absorption of carbohydrates from the small intestine, and to search for 'slow-release' or 'lente carbohydrate' foods, characterized by a low 'glycaemic index'. 3 The Glycaemic Index The concept of the glycaemic index has developed from the glucose tolerance test, which is a clinical technique for evaluating glucose metabolism in humans. In healthy subjects the concentration of glucose in the blood is maintained within a normal range by the opposing actions of the pancreatic hormones insulin and glucagon.
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher