| PREPARATION
METHODS (2 of 8) |
Hospitality
and Catering |
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| If the paste is over-handled or developed the gluten will be formed, producing toughened long gluten strands which when cooked produce a hard toughened texture. |
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| Mixing Machines do not have common sense or brains, the chef needs to determine when the paste is rubbed in sufficiently before adding the liquid to a pastry. |
| The practice of such production methods will teach the trainee what signs to look for, such as the crumb texture, the colour of the mix and the paste starting to come together as the fat content starts to re-join. |
| Very goods results can be achieved using the machine for mixing large quantities, but in my experience many mixes are toughened because the operative does not pay attention to the mixing, this wastes food commodities and time. |
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