karohemd: (Chef)
[personal profile] karohemd
As a general rule, I don't bake. There are three main reasons: I don't have a proper oven, baking is a precise science which doesn't go well with my intuitive approach to cooking and a real cake is just too big for just one person. I've made crumbles before because the mix is just equal amounts of flour, sugar and butter so easy to scale down.
Today I tried something else. I bought a pack of pre-made, rolled puff pastry from the chiller cabinet (JusRol), cut a piece of pastry for a tartlet, scored a line for a rim, arranged some sliced apple dusted with cinnamon on it and shoved it into my toaster oven. Out came this:
Apple Tartlet

It was a little overdone (will need to watch more carefully next time) and dry (an extra layer of filling would have done nicely, or thicker apple slices). Also, the pastry is a litle salty so a little dusting of sugar should do the trick there.
All in all, not bad for a first attempt. I'll be attempting a savoury version tomorrow as I have cherry tomatoes and goat's cheese.

Date: 7/4/12 06:44 pm (UTC)
dantesspirit: (Default)
From: [personal profile] dantesspirit
The savory version sounds like it'd be excellant. For THIS version, try adding a bit of brown sugar under or between the apple slices and a spritz of water. It'll add a bit of sweet to cut the salty and make a nice sauce.

Date: 6/4/12 05:32 pm (UTC)
From: [identity profile] kaberett.livejournal.com
I'm always gently baffled when people refer to baking as "precise" - I don't think it's any less intuitive than any other branch of cooking, but like all skills you need to practise it. In particular, my pastry will often turn out better if I'm cooking somewhere without scales, because I'm paying more attention to what feels like the right ratio of fat and flour for the particular ingredients I'm using, as opposed to just going by weights, which is a convenient shortcut but very definitely a shortcut...

Date: 6/4/12 05:54 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Then let me put it this way: I lack the knack for understanding when pastry feels right or not. I wouldn't know where to start...

Date: 6/4/12 05:57 pm (UTC)
From: [identity profile] kaberett.livejournal.com
Practice! Same as you learn how hot you need the pan for caramelising onions vs stir-frying something vs whatever else :-)

Date: 6/4/12 08:36 pm (UTC)
From: [identity profile] karohemd.livejournal.com
If I had more time, I might.

Date: 7/4/12 08:25 am (UTC)
From: [identity profile] professoryaffle.livejournal.com
Yep. I generally find this to. If you want exactly the same thing each and every time you have to do exactly the same but that is true of most forms of cooking

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