Hints & Tips - D

Deglazing
Deglazing is method of capturing the flavor of the juices and particles left in the pan after the food has been removed. When you have finished sautéing or roasting, instead of taking your pan to the sink to scrape it clean, just pour off any excess oil or fat. The juices and the food particles stuck to the sides and bottom of the pan contain concentrated flavors that can be the foundation of a delicious sauce that will complement your food. Return the pan to the heat and add aromatic vegetables, such as chopped shallots, garlic, or mushrooms, if you desire, cooking them until most of the remaining juice has evaporated. Then turn up the heat and add a liquid, such as an appropriate wine or a flavorful stock, to the pan. The liquid will come to a quick boil and deglaze the pan by loosening all the particles. You should then be able to scrape the pan clean with a spatula or wooden spoon. When all of the particles come free, you may turn down the heat and further reduce the liquid or add other ingredients to make a more complex sauce from this flavorful base.

Dessert Ices
Dessert ices are a lighter alternative to ice cream, frozen yogurt, sherbert, or even sorbet, and they are easier to make. Dessert ices contain no dairy products like ice cream, frozen yogurt, and sherbet, and they usually have a lower sugar content than sorbet. More importantly, they are not spun in any machine like these desserts, but instead, rely on simple freezing. The Italians call these ices Granitá because their grainy pattern resembles granite. They are made by combining sugar, honey, or simple syrup and water with fruit juice or purees, wine, liquors, coffee, or tea. In some instances, lemon juice may be added to enhance the flavor of the fruit. Combine the ingredients in a shallow metal pan (plastic containers should be avoided because they slow the freezing process) and place it in the freezer. Scrape the ice with a large spoon just before serving. The ice can be most attractively served in a well-chilled long-stem glass, such as a martini glass, with a simple garnish, or with fresh or poached fruit on a well-chilled plate. Another option is to serve a small portion of a sweet or savory ice between courses to cleanse the palate.

Frozen Dough
Cinnamon rolls, bread sticks, and pizza are just a few of the things you can make with the frozen bread dough found in any supermarket. Thaw a loaf at room temperature, and when it has doubled in volume, it is ready. For cinnamon rolls, roll a loaf into a 1/8-inch-thick rectangle. Coat the dough with an even layer of cinnamon and sugar. Raisins and orange zest make a delicious addition. Roll up the dough, and cut it into 1-1/2 inch lengths. Place the rolls in a greased cake pan, and let them rise for 30 minutes. Bake at 350 degrees until golden brown. For soft bread sticks, take a walnut-sized piece of dough and roll it with one hand until it forms a thick cord. Place both hands on the dough and roll it until the cord is 1/4 inch thick. Roll the number you need, place them on a sheet pan, and bake immediately until brown. For pizza, take a loaf and roll it out to a 1/8 inch thickness. Place it on a pan, brush with olive oil, and coat with tomato sauce and toppings. Bake at 425 degrees until done. Loaf your way through baking with frozen bread dough.

Making Pie Dough
It's almost as easy to make pie dough by hand than as it is with a food processor. The most important things to remember with both methods are keeping the ingredients cold, and not overworking the dough. Pie dough consists of fat, flour, water, and salt. Shortening yields the flakiest crust, but not necessarily the tastiest. Butter, which is used in most classic pastry, gives a richer flavor, but the crust is less tender. A mixture of the two will yield a good balance. To begin making the dough, cut the cold fat into walnut-sized chunks and add them to a bowl containing the sifted the flour. Using your hands, rub the fat chunks with the flour in order to break the chunks into smaller pieces. Don't rub too hard or too long; you don't want the fat to soften. When the particles are the size of hazelnuts, add the already combined salt and cold water to the bowl and mix until the liquid is just incorporated. For the food processor, place the flour in the workbowl fitted with the steel blade. Pulse flour to sift then place pieces of cold fat on top. Pulse just to cut fat into flour, so the pieces are reduced to the size of large peas. With the machine on, pour water through feeder tube and allow dough to form into a ball. Wrap the dough and refrigerate until firm. Pies with liquid fillings often have soggy crust if flaky dough is used. Working the fat and flour until it is the size of coarse cornmeal will yield a mealy dough more resistant to liquid. Remember, the secret to good pie dough is right in your hands (or your wrist as the case may be).