Essential Baking Tips & Recipes | Gordon Ramsay | Summary and Q&A

TL;DR

Learn essential tips for handling pastry and creating the perfect quiche, as well as a simple and delicious baked cheesecake recipe.

Key Insights

• 🙂 Handling pastry lightly is essential for achieving the desired texture and thickness.
• 😮 Placing cakes and tarts in the center of the oven ensures even rising.
• 💗 Using rice or pulses as baking weights can substitute for baking beans.
• 🤘 Retaining air in mixtures can be achieved by using a metal spoon when folding.
• 🙈 Blind baking helps to achieve a crisp pastry.
• ❓ Leek and pancetta quiche can be made using buttery shortcrust pastry.
• 🍰 Baked cheesecake is a simple yet impressive dessert option.

Transcript

kicking off with how to handle pastry lightly flour the surface pastry on top rolling pin now the secret now is don't overwork the pastry firm push turn the pastry round and this helps to even the pastry turn and roll now as it starts to crack don't worry just by pushing it back together it sort of Unites the pastry immediately apply pressure turn ... Read More

Questions & Answers

Q: What is the secret to handling pastry lightly?

The secret is to not overwork the pastry and use firm pressure to turn it round and roll it. If the pastry starts to crack, simply push it back together to unite it.

Q: How can I achieve even rising for cakes and tarts?

To achieve even rising, place cakes and tarts in the center of the oven so that the air can circulate all the way around them.

Q: What can I use as baking weights for blind baking if I don't have baking beans?

If you don't have baking beans, you can use rice grains or pulses as baking weights. Note that you won't be able to cook with them afterwards, but you can reuse them for blind baking.

Q: How can I retain air in mixtures when folding egg whites or whipped cream?

To retain air in mixtures, use a metal spoon with a sharp, thin edge as it will keep more air in the mixture while folding.

Summary & Key Takeaways

• Learn how to handle pastry lightly by flouring the surface and using a rolling pin, using firm pressure and turning the pastry to create even thickness.

• Place cakes and tarts in the center of the oven for even rising, and use a knife or skewer to test if a cake is done.

• Use rice, grains, or beads as baking weights for blind baking and retain as much air as possible in mixtures by using a metal spoon.