Tuesday, November 5, 2024
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HomeLifestyle9 professional bakers dish about their 'desert island' kitchen must-haves

9 professional bakers dish about their ‘desert island’ kitchen must-haves

“A plastic bench scraper!” exclaims Erica Pais, the baker behind Paistries. “I use it so much in home baking (learned about it working in a professional kitchen) and my non-baking boyfriend is ALWAYS using it to clean up messes he makes. I use it mainly for making pie and galette dough. It’s a perfect tool because, with those doughs, you want to keep them as cold as possible; so the bench scraper, in a way, acts as my hand. I scrape dough together with it so that my hand doesn’t warm up the butter as quickly. It’s how I can make sure no dough gets left behind on the counter after using the fraisage technique.”

“It’s also how I clean up my counter after making those doughs. When I fold the edges of a rolled-out galette dough, I use the scraper to get under the dough and make the fold. It makes for sharp corners that give the galette a kind of funky aesthetic. I’ll use the scraper in savory applications too, within baked goods and just with regular cooking. After chopping vegetables, like onions to be prepped for a savory galette, I use it to scoop them up into a bowl or to scrape them off of a cutting board into a hot pan. I also use it to cut and portion pie dough when I make a big batch.”

My friend Daniel Aubry, head baker at Levain Bakery, also swears by “a flexible, nonstick nylon dough scraper,” adding, “I think when I’m at work, it’s the tool I turn to the most, but also at home.”

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