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The Lazy Cook's Secret Ingredient
from:Have you ever found yourself wondering how to give a new lift to old favorites? Or worrying over how you can tempt those picky eaters?
Try keeping sheets of frozen puff pastry in the freezer.
Puff pastry is one of the most versatile, and at the same time one of the most overlooked, weapons in a cook's armory. It gets less exposure than it should because many people are nervous of using it. If you are one of those who tremble at the thought of getting it right, read on. You are about to become an expert.
Frozen puff pastry is one of the food industry's great success stories. From the cook's point of view it's easy to handle, requires no preparation and, even more to the point, it works every time.
On top of all that, it's versatile enough to be used in any number of ways, from making mini pizzas to decorating the lamb roast. There is practically no end to it's usefulness.
Take desserts, for example. Cut one sheet of thawed out pastry into four, place a spoonful of fruit in the center of each one, bring the opposite corners of the pastry together and crimp them between finger and thumb. Lightly glaze with an egg beaten in milk, top with half an apricot and a sprinkling of sugar and pop into an oven for 15 minutes at 200ºC.
You can use exactly the same technique for individual savory pies or, for a terrific farmhouse-style finish, use two whole sheets, one for the base and one for the top.
You don't need a pie dish – put the base directly on to a baking sheet, add the filling, top with the second sheet and fold over the edges, crimping the corners together. The base will be light and crisp when cooked and the top golden brown and flaky.
Once you get started on using puff pastry in this way, you may find it difficult to stop. One great technique is to cut the pastry into shapes using a cookie cutter, glaze and bake and then use them to decorate whatever dish you are serving.
You could use crescent shapes to top off a casserole, or cut triangles and place them artfully on sliced meat or chops. You can even cut the pastry into rounds, top with something like sweet chili sauce and grated cheese, bake at 200ºC for 15 minutes or so and serve with pre-dinner drinks.
The truth is that you can go down any path your imagination takes you. As an ingredient this kind of pastry is just so forgiving it's hard to get it wrong. There are really only a couple of things to guard against.
One is excessive temperature, either too hot or too cool. Most ready-made puff pastry 'lifts' successfully at around 200-220ºC. The other thing to bear in mind is not to overdo the glaze. Too much egg-wash will produce a soggy result which may not rise successfully. Just a light brushing will do.
So there you have it. A great product that's labor saving, versatile, looks good and tastes great. What more could you ask for?
Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.
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