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| 1. For a flan tin 25-30cm in diameter, use 200g flour, 100g butter, a pinch of salt and 130-150ml cold water (twice the weight of flour to butter). Photos by Jane Dawber & Gregor Richardson. |
Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier.
This week, how to make short-crust pastry and bake a pastry
case blind.
By half-cooking the pastry before filling it, you avoid a
soggy bottom or the filling seeping through.
The secret to making light pastry is to keep the ingredients
cold.
If you would like to request a particular technique, please
let us know. Write to Trick of the trade, Editorial Features,
Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz
with trick of the trade in the subject line.
To check earlier Trick of the trade columns visit:
www.odt.co.nz/news/tags/trick-trade
More information on cooking from Otago Polytechnic can be
found on www.otagocookeryl4.blogspot.com
