NZ House & Garden - - DRINKS -

Amer­i­can pas­try chef Stella Parks swears by plain white sugar for weight­ing pas­try when bak­ing blind – bet­ter than ce­ramic weights, rice or beans, she reck­ons. Reuse it un­til it turns pale tan then use the now roasted, toasty-tast­ing sugar in recipes to add a lit­tle more com­plex­ity and a lit­tle less sweet­ness. Bril­liant!

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