Culinary Matters
OVER the last few weeks I have made three amazing culinary discoveries, and I feel sure that readers will be happy to hear of them, too.
The first concerns pastry and it goes against all previous practices – like the way that experts always emphasise the importance of coldness in its concoction: cold water to mix, cold surface to knead on, sojourn in fridge prior to rolling out. And egg yolks essential. Now the ingredients consist of three parts flour, two parts fat (six ounces flour and four ounces fat) and a little warm water. Just rub in the fat (I use half butter and half Cookeen), moisten with the water and use. So simple – and as light as fluff. And learned straight from the horse’s mouth – if my new French friend will excuse the metaphor!
The next surprise came obliquely from a Filipino cook and was even more revolutionary. White, or béchamel, sauce – to give it its proper exotic name – is always supposed to be extremely tricky to make and to require the utmost care to avoid lumps developing. Not for this source, however! Just bung everything – milk, white flour, seasoning – into the saucepan together, stir over the heat and Bob’s your uncle! Works every time.
