Answer: I've found this formula to work well.
Poaching liquid | |||
| Ingredients | Metric | Lbs. | Ozs. |
| Water | 2 L | 4 | 6.5 |
| White wine | 1.5 L | 3 | 5 |
| Granulated sugar | 1.83 kg | 4 | 0.5 |
| Cinnamon, ground | 20 g | 0.75 | |
| Star anise, 4 fruits | |||
| Cardamom, ground | 2.75 g | 0.1 | |
| Anise seed | 21 g | 0.75 | |
| Lemon zest, finely chopped | 17 g | 0.5 | |
| Orange zest, finely chopped | 25 g | 1 | |
| Mint leaves | 42 g | 1.5 | |
| Vanilla beans, 2 beans | |||
| Total appr. wt. | 5.457L | 12 | 1 |
| Method: Bring all ingredients to a boil in a large saucepan. Add peeled fruit of your choice (apples, pears, etc.), keeping the fruit submerged at all times. Reduce the heat to a simmer, and cook until tender. Remove the fruit, and cook the liquid until it thickens slightly, then strain and use the liquid as a garnish or sauce. | |||
Question: To make our production more effective, we want to freeze some of our rolls and breads. What temperatures do you recommend for the freezing process?
J.R., Baltimore
Answer: Core temperature of the dough should be no lower than 19°F to 23°F (-5°C to -7°C) at the end of initial freezing. Maintain storage freezer temperature of 0°F to 5°F (-15°C to -18°C). Storage freezer capacity should be large enough to prevent wide swings in freezer temperature during the workday.
Question: How important is the absorption value of icing shortening?
G.F., Vineland, N.J.
Answer: Absorption value is a measure of the capacity of a shortening to take up and firmly hold water. It is determined experimentally by creaming water into a measured amount of shortening until no more water is absorbed and then calculating the volume of water taken up by the shortening. Different shortenings possess different water-absorbing capacities, with hydrogenated shortening being superior to lard, and high-emulsifier shortening being able to take up several times its weight in water. This property is of primary importance to shortenings performance when it is intended for use in cream fillings and icings.
Question: I want to use fresh blueberries throughout the year. How can I store fresh blueberries when they are in season for later use?
M.R., Buffalo, N.Y.
Answer: Freezing blueberries is a great way to enjoy your fruit throughout the year. After you buy fresh blueberries, place them in a single layer on a sheet pan. Do not wash the blueberries before freezing. After they are frozen, transfer them to an airtight plastic bag or freezer container, and store. When you are ready to use your blueberries, take them out of the freezer and wash prior using.
Question: I'm in need of a good lemon curd filling for cakes, tarts and cookies. What do you recommend?
D.M., Santa Fe, N.M.
Answer: This one-step formula produces a nice thick curd.
Lemon curd filling | |||
| Ingredients | Metric | Lbs. | Ozs. |
| Whole eggs | 1 L | 2 | 3 |
| Egg yolks | 135 ml | 4.75 | |
| Granulated sugar | 1.6 kg | 3 | 8.5 |
| Butter, unsalted | 800 g | 1 | 12.25 |
| Lemon zest, finely chopped or grated | 50 g | 1.75 | |
| Lemon juice, fresh | 600 ml | 1 | 5 |
| Total appr. wt. | 4.185 kg | 9 | 3.25 |
| Method: Combine all ingredients in a large bowl. Place the bowl over a pan of simmering water. Stir constantly until very thick, about 20 minutes. Strain, cover and chill completely. Use as desired. | |||
KLAUS TENBERGEN is a Bckermeister ( Germany), Certified Master Baker (USA), Master Baker (South Africa) and Chef Instructor at Kendall College-The School of Culinary Arts in Chicago. For more information about Kendall College, call toll free 877/588-8860. You can contact Chef Klaus Tenbergen via e-mail at: btenbergen@wi.rr.com