HOW TO PREVENT THE FORMATION OF SKIN ON PASTRY CREAMS, CUSTARDS, JELLIES, AND GANACHE.

Jul 19

One of the first things taught in culinary school and the industry is how to prevent a skin from forming on important recipes. This step is essential to ensure your products have an even consistency. Without it, water from the recipe will evaporate, leaving a coarse texture on the surface exposed to air.

HOW TO PREVENT SKIN FROM FORMING:

Transfer your finished, hot recipe into a container or bowl.
Immediately cover the top with plastic wrap, pressing the wrap directly onto the surface of the recipe to ensure full contact
Let the product cool at room temperature or in the fridge, keeping it covered the entire time.
Only uncover before using.

Following these steps will help maintain the desired texture and consistency of your culinary creations.

INFUSED MILK

A guide on how to infuse milk, the best types of milk to use, what to infuse milk with, and recipes that benefit from this technique.

Infusing milk is an easy process that elevates the aroma and taste of your baking. The reason behind this is that milk’s high fat content makes it an excellent base for binding different flavors.

HOW TO INFUSE MILK:

Begin by placing your desired amount of milk into a pot
Bring to a simmer on low heat
Add in the desired ingredient and allow to simmer for a few more seconds before removing from the heat.
Cover with a lid and let sit for a minimum of 30 minutes to one hour. Note that certain ingredients, like tea, will infuse more quickly, so be mindful of the time.
Strain out the ingredients or leave them in, depending on your preference, before adding the infused milk to your dish or refrigerating it.

THE BEST TYPE OF MILK TO USE WHEN INFUSING: