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Tabiiy ko'rinadigan stol o'rnatish bo'yicha 10 ta maslahat

Tabiiy ko'rinadigan stol o'rnatish bo'yicha 10 ta maslahat

Chelsi Fuss mahalliy tarixiy fermada va jamoat bog'ida uchta do'st uchun qanday organik dasturxon yaratish kerakligini ko'rsatib beradi. Maqsad - taomlar va mehmonlarga e'tibor qaratib, oddiy, biroz ortga tortilgan stol sozlamalarini yaratish.

1. Taom - markaziy taom. Mehmonlaringizni baland guldasta guldastalari va keraksiz bezak bilan to'ldirmang. Ovqatlarning ranglari, hidlari haqida o'ylab ko'ring va ularning atrofini rejalashtiring. Ovqatni markaziy qismga aylantiring va atrofidagi hamma narsani qo'shing.

2. Joylashuvingiz va kunning vaqti haqida o'ylang va stolingizni kunning sozlanishi va vaqtiga mos qiling. Menga ularning maydonidan "o'sadigan" stol sozlamalari yoqadi. Yaylovda kechki ovqat uchun biz oddiy narsalarni ushlab turardik va kechqurun nurida porlaydigan oq rangdan foydalanardik. Kechqurun yoritishni, atrofingizdagi uslub va ranglarni o'ylab ko'ring. U erda bo'lgan narsalar bilan raqobatlashishga urinmang.

3. Ranglar haqida o'ylang. Rang sxemasini tuzishga hojat yo'q, lekin stolingizdagi ranglarning pasayishi va oqimi haqida o'ylang. Bu stol uchun men ko'p narsalarni yog'och, oq, yumshoq ko'k, yashil va qip -qizil ranglardan tabiiy holda saqlashga e'tibor qaratdim. Eng xavfsiz garov - bu fonni (sizning stolingizni) ancha neytral saqlash va taomga rang berishiga ruxsat berish.

4. Ovqat oq rangda yaxshiroq ko'rinadi. Bir nechta istisnolardan tashqari, oziq -ovqat oq yuzada eng mazali ko'rinadi. Krakerlarga xizmat qilish uchun eski savatlarni oq pergament qog'oz bilan yopish haqida o'ylab ko'ring yoki har doim qo'lingizda bo'lishi uchun oddiy oq idishlar to'plamini tanlang.

5. Gullarni oddiy tuting.

Ovqatlanish - bu hislar bilan bog'liq, shuning uchun men o'z stollarimga gullar yoki o'simliklarni qo'shishni yaxshi ko'raman, lekin men ularni har doim oddiy tutaman. Sariyog 'yoki gazetaga o'ralgan oddiy o'tlar bilan to'ldirilgan Mason kavanozi uchun guldasta guldastasidan voz keching. Maslahat: Sizning mehmonlaringiz stol bo'ylab ko'rishi uchun gullarni pastroq qilib kesib oling, lekin bir nechta tarvaqaylab ketgan novdalar yoki toklarni qo'shib, tabiiyligini saqlang. Bir -biriga mos bo'lmagan vazalarni guruhlang yoki vaza sifatida ichimlik ko'zoynaklarini yoki bankalarini ishlating.

6. Aralash va o'tiradigan joylarni o'ylab ko'ring. Kreslolarni bir-biriga mos kelmaydigan qilib, to'y ko'rinishidan saqlaning. Skameykalarni, lager stullarini yoki eski bo'yalgan stullarni sinab ko'ring.

7. Sizda bor narsadan foydalaning. Kechki ovqat uchun butunlay yangi dekoratsiya kabinetini sotib olish istagidan qoching. Shkafingizda (yoki muzlatgichda) nima borligi yoki mahalliy ikkinchi qo'l do'konida nima borligi sizni hayron qoldiradi. Men o'tkazgan eng yaxshi partiyalar byudjet edi.

8. Joy parametrlari mos kelmasligi kerak. Idish -tovoqlar bir -biriga mos kelmasligi kerak, plastinka yoki ro'molcha ham kerak emas. Agar siz bo'sh rang sxemasiga sodiq qolsangiz, aralashtirish va moslashtirish stolni qiziqarli qiladi. Men bir xil rangdagi ro'molchalarni ishlatishni yaxshi ko'raman, lekin barchasi boshqacha naqshda; va men ham vintage kumushdan yasalgan buyumlarni aralashtirish va moslashtirishni yaxshi ko'raman.

9. Qoidalarni buzish. Stolingizni aslida ishlatadigan ko'zoynak va idishlar bilan o'rnating. Agar siz asboblar uchun zarur bo'lgan barcha kurslarga ega bo'lmasangiz, jadvalga rioya qilishdan xavotir olmang!

10. Dam oling va dam oling! Bu eng muhim kompaniya.

"Chelsi Fuss" uslubi va kontseptsiyasi.

Chelsi Fuss - bu mustaqil turmush tarzi bloggeri, tadbirlar dizayneri va Portlend, Oregon shtatida joylashgan tijorat gullari va stilisti. Liza-Portlendda yashovchi, turmush tarzi, moda va joyida suratga olish bo'yicha ixtisoslashgan fotograf. U shahar o'tlaridagi ko'cha uslubidagi fotosuratlari bilan mashhur.

Kinfolk - bu kichik yig'ilishlar uchun qo'llanma, bu san'at va dizaynga bo'lgan minnatdorchiligimizning nikohi va oila va do'stlar bilan vaqt o'tkazishga bo'lgan sevgimiz. Kinfolk haqida ko'proq o'qish uchun shu erni bosing.


Har safar mukammal pirog tayyorlash uchun 10 ta maslahat

Oltin po'stlog'i, mevali suvli to'ldirish yoki ipak muhallabi markazini mixlamoqchimisiz? Mana, osmon ostidagi ambitsiyalaringizni haqiqatga aylantirish.

Bog'liq bo'lgan:

Surat muallifi: Maren Caruso/Getty

Surat muallifi: Joy Skipper/Getty

Surat muallifi: Dorling Kindersli: Charlotte Tolxurst/Getti

Surat muallifi: Ann Cutting/Getty

Eng yaxshi pirogni pishiring

Pirog pishirish - bu majburiyat. Shunday qilib, sizning qobig'ingiz cho'kib ketgan, botqoq yoki yonib ketganidan yoki sizning suvingiz shunchalik suvli bo'lsa, basseynga o'xshasa, bundan achinarli narsa yo'q. Siz yozgi gilos pirogi yoki bayram uchun shokoladli ekstravaganza tayyorlaysizmi, muvaffaqiyat tafsilotlarda. Ushbu maslahatlarga amal qiling va hech qachon o'rtacha pirog uchun kechirim so'ramang.

Yog 'har qadamda sovuq bo'lishi kerak

Siz pirog qobig'idagi mazali, mazali po'stloq qatlamlarni bilasizmi? Sovuq sariyog 'ularni sodir bo'lishiga olib keladi. Ammo sariyog 'silliq va har qanday fursatda erimoqchi (va shunday qiladi!). Va agar u pechga yetguncha yumshasa, siz qattiq, notekis qobiqqa duch kelasiz.

Bunday bo'lmasligi uchun pirog xamirini tayyorlashda muzli suv va sovuq yog'dan foydalaning. Xamir bilan ishlov berishni minimallashtiring va uni oldindan muzlatilgan marmar tosh yoki sovuq paketlar bilan tez sovigan dastgoh kabi sovuq yuzaga qo'ying. Agar xamiringiz isib ketayotganidan xavotirda bo'lsangiz, uni har doim to'xtatib, muzlatgichda yoki muzlatgichda tez sovitib qo'yishingiz mumkin.

Haqiqatan ham, sariyog'ni muomala qilish uchun, pishirishdan oldin kamida 10 daqiqa davomida to'ldirilgan va hosil bo'lgan piroglarni muzlatib qo'yishingiz mumkin. Va agar sizning oshxonangiz yozda mo''tadil bo'lib qolsa, siz qobiqdagi sariyog'ining uchdan ikki qismini sabzavot qisqarishi bilan almashtirganingiz ma'qul, bu esa xona haroratida juda tez yumshaydi.

Xamirni yopishtiring, shunda u yopishmaydi

Unning changlanishi har doim xamirni dastgohga yopishib qolishiga to'sqinlik qilmaydi. Yechim? Xamirni ikki bo'lak unli qog'ozli qog'oz yoki pergament orasiga qo'yishdan oldin, dumaloq sovutib oling. Qoplangan qoldiqlarni qirib tashlashning hojati yo'q, va siz xamirni pirog plastinkangizga tashishni osonlashtirasiz.

Ko'r qobig'ini pishiradi

Qisqichbaqasimon piroglar, ayniqsa, qovoq yoki pechene pirogini ushlab turish uchun mo'l-ko'l bo'lmasliklari uchun, ularga oldindan qizg'in muhabbat kerak. Xamirni pirogli idishga joylashtiring, uni folga yoki pergamentning katta bo'lagi bilan o'rab oling va quruq loviya yoki xom guruch bilan to'ldiring (xamirni puflamasligi uchun). Xamir nam emas, mat ko'ringuncha 350 daraja F haroratda pishiring, taxminan 20 daqiqa. Folga va og'irliklarni olib tashlang va qobig'ining pastki qismi engil oltin rangga bo'lguncha, 10-15 daqiqa ko'proq pishiring. Sovutib turing, keyin to'ldiring va pishiring.

Olmalaringizni aralashtiring

Biz Food Network Kitchenda yuzlab (balki minglab!) Olma pirogini pishirganmiz va deyarli har doim olma kombinatsiyasidan foydalanamiz. Bu nafaqat muvozanatli ta'mga ega bo'ladi, balki to'ldirishni juda shilimshiq yoki juda xiralashib ketmasligini ham anglatadi. Bizning g'alaba qozonadigan formulamiz: to'rtdan uch qismi shirin shakldagi olma (Granny Smit, Honey Crisp va Mutsu kabi) va to'rtdan bir qismi yaxshi olma tayyorlaydigan olma (McIntosh kabi). Bu sizning to'lg'azishingiz shirin, xushbo'y, xushbo'y va ozgina shirali bo'lishini ta'minlaydi.

Sugginessni to'xtatish uchun meva to'ldirishlarini qalinlashtiring

Suvli yozgi mevalar pishayotganda suv chiqaradi. Qovurilgan pirogni oldini olish uchun, yangi mevalarni makkajo'xori yoki tapioka kraxmaliga o'xshash quyuqlashtiruvchi bilan to'kib tashlang. Yoki qisman pishirilgan mevali va mdashli retsepti toping, bu ayniqsa mersini pirogi uchun foydalidir. Siz nihoyatda kerakli miqdordagi sharbatga ega bo'lgan mukammal rasmli bo'laklarga ega bo'lasiz.

To'rni pirogdan to'qing

Agar siz panjarani oxirigacha saqlasangiz, siz xamirni yumshoq, iliq bo'laklari bilan to'lg'azgan holda to'ldirasiz. Pergamentga pirogning tepasi bilan bir xil aylanani chizish orqali yanada aniqroq ishlang. Keyin, aylanani yo'lboshchi qilib, qafasni to'g'ridan -to'g'ri qog'ozga to'qing. Tayyor bo'lak tayyor bo'lguncha sovutib oling, so'ngra oldindan tuzilgan panjarani to'ldirishga suring.

Tashqi ko'rinishini o'zgartirish uchun pirogingizni cho'tkasi bilan tozalang

Pishiriq cho'tkangizning tuklarida nima borligi sizning pirogingiz yuqori darajadagi yaltiroq yoki rustik ko'rinishga ega bo'lishini aniqlaydi. Mat rang berish uchun pishirilmagan yuqori qobig'ini to'liq sut yoki qaymoq bilan surting. Yaltiroq ko'rinish uchun kaltaklangan tuxum yoki faqat sarig'idan foydalaning. Va agar siz pirogingiz porlashini xohlasangiz, tuxum oqini surting va qo'pol shakar seping.

Pitsa tosh bilan pishiring

Tuproqni to'kib tashlashni to'xtatishning yana bir usuli - pechni pishirish tepsisi yoki pastki tokchadagi pizza tosh bilan oldindan qizdirish. Pirogni to'g'ridan -to'g'ri issiq yuzada pishiring, u pastki qismiga qo'shimcha issiqlikni beradi va sizning to'ldirishingizga qarshi turadigan chiroyli jigarrang qobiq hosil qiladi. Ko'proq sug'urta qilish uchun, to'ldirishdan oldin pastki qobig'iga graham kraker, pechene yoki non bo'laklarini seping va ular ortiqcha namlikni yutib yuboradi.

Pishiriqni to'ldirish jiglasi bo'lsin

Qalampir pirogi, ayniqsa qovoq, markaz va mdashga bo'linishi yoki pishishi va pishishi bilan mashhur. Bu xavfni minimallashtirish uchun, ozgina pishirishni quchoqlang va pirogni pechdan chiqarib oling, to'lg'azish qirralarning atrofiga o'rnatiladi, lekin o'rtada biroz jingalak bo'ladi. Agar bo'linish ro'y bersa, tushkunlikka tushmang va mdash aynan qaymoq uchun!

Qirralarni himoya qiling

Ba'zida pirogning qolgan qismi tugagunga qadar yuqori qobig'ining chegarasi qoray boshlaydi. Siz pirog qalqoni bilan qizarishni to'xtata olasiz va qobig'ingizning chekkasini yopadigan do'konda sotib olingan metall yoki silikon uzukni mdash qilishingiz mumkin. Yoki alyumin folgadan uzuk yasang. Yonish xavfi yuqori qobiq uchun butun pirogni katta folga bilan yoping.


Har safar mukammal pirog tayyorlash uchun 10 ta maslahat

Oltin po'stlog'i, mevali suvli to'ldirish yoki ipak muhallabi markazini mixlamoqchimisiz? Mana, osmon ostidagi ambitsiyalaringizni haqiqatga aylantirish.

Bog'liq bo'lgan:

Surat muallifi: Maren Caruso/Getty

Surat muallifi: Joy Skipper/Getty

Surat muallifi: Dorling Kindersli: Charlotte Tolxurst/Getti

Surat muallifi: Ann Cutting/Getty

Eng yaxshi pirogni pishiring

Pirog pishirish - bu majburiyat. Shunday qilib, sizning qobig'ingiz cho'kib ketgan, botqoq yoki yonib ketganidan yoki sizning suvingiz shunchalik suvli bo'lsa, basseynga o'xshasa, bundan achinarli narsa yo'q. Siz yozgi gilos pirogi yoki bayram uchun shokoladli ekstravaganza tayyorlaysizmi, muvaffaqiyat tafsilotlarda. Ushbu maslahatlarga amal qiling va hech qachon o'rtacha pirog uchun kechirim so'ramang.

Yog 'har qadamda sovuq bo'lishi kerak

Siz pirog qobig'idagi mazali, mazali po'stloq qatlamlarni bilasizmi? Sovuq sariyog 'ularni sodir bo'lishiga olib keladi. Ammo sariyog 'silliq va har qanday fursatda erimoqchi (va shunday qiladi!). Va agar u pechga yetguncha yumshasa, siz qattiq, notekis qobiqqa duch kelasiz.

Bunday bo'lmasligi uchun pirog xamirini tayyorlashda muzli suv va sovuq yog'dan foydalaning. Xamir bilan ishlov berishni minimallashtiring va uni oldindan muzlatilgan marmar tosh yoki sovuq paketlar bilan tez sovigan dastgoh kabi sovuq yuzaga qo'ying. Agar xamiringiz isib ketayotganidan xavotirda bo'lsangiz, uni har doim to'xtatib, muzlatgichda yoki muzlatgichda tez sovitib qo'yishingiz mumkin.

Haqiqatan ham, sariyog'ni muomala qilish uchun, pishirishdan oldin kamida 10 daqiqa davomida to'ldirilgan va hosil bo'lgan piroglarni muzlatib qo'yishingiz mumkin. Va agar sizning oshxonangiz yozda mo''tadil bo'lib qolsa, siz qobiqdagi sariyog'ining uchdan ikki qismini sabzavot qisqarishi bilan almashtirganingiz ma'qul, bu esa xona haroratida juda tez yumshaydi.

Xamirni yopishtiring, shunda u yopishmaydi

Unning changlanishi har doim xamirni dastgohga yopishib qolishiga to'sqinlik qilmaydi. Yechim? Xamirni ikki bo'lak unli qog'ozli qog'oz yoki pergament orasiga qo'yishdan oldin, dumaloq sovutib oling. Qoplangan qoldiqlarni qirib tashlashning hojati yo'q, va siz xamirni pirog plastinkangizga tashishni osonlashtirasiz.

Ko'r qobig'ini pishiradi

Qisqichbaqasimon piroglar, ayniqsa, qovoq yoki pechene pirogini ushlab turish uchun mo'l-ko'l bo'lmasliklari uchun, ularga oldindan qizg'in muhabbat kerak. Xamirni pirogli idishga joylashtiring, uni folga yoki pergamentning katta bo'lagi bilan o'rab oling va quruq loviya yoki xom guruch bilan to'ldiring (xamirni puflamasligi uchun). Xamir nam emas, mat ko'ringuncha 350 daraja F haroratda pishiring, taxminan 20 daqiqa. Folga va og'irliklarni olib tashlang va qobig'ining pastki qismi engil oltin rangga bo'lguncha, 10-15 daqiqa ko'proq pishiring. Sovutib turing, keyin to'ldiring va pishiring.

Olmalaringizni aralashtiring

Biz Food Network Kitchenda yuzlab (balki minglab!) Olma pirogini pishirganmiz va deyarli har doim olma kombinatsiyasidan foydalanamiz. Bu nafaqat muvozanatli ta'mga ega bo'ladi, balki to'ldirishni juda shilimshiq yoki juda xiralashib ketmasligini ham anglatadi. Bizning g'alaba qozonadigan formulamiz: to'rtdan uch qismi shirin shakldagi olma (Granny Smit, Honey Crisp va Mutsu kabi) va to'rtdan bir qismi yaxshi olma tayyorlaydigan olma (McIntosh kabi). Bu sizning to'ldirishingiz shirin, tandir, tish go'shti va ozgina tuzli bo'lishini ta'minlaydi.

Sugginessni to'xtatish uchun meva to'ldirishlarini qalinlashtiring

Suvli yozgi mevalar pishayotganda suv chiqaradi. Qovurilgan pirogning oldini olish uchun, yangi mevalarni makkajo'xori yoki tapioka kraxmaliga o'xshash quyuqlashtiruvchi bilan to'kib tashlang. Yoki qisman pishirilgan mevali va mdashli retsepti toping, bu ayniqsa mersini pirogi uchun foydalidir. Siz nihoyatda kerakli miqdordagi sharbatga ega bo'lgan mukammal rasmli bo'laklarga ega bo'lasiz.

To'rni pirogdan to'qing

Agar siz panjarani oxirigacha saqlasangiz, siz xamirni yumshoq, iliq bo'laklari bilan to'lg'azgan holda to'ldirasiz. Pergamentga pirogning tepasi bilan bir xil aylanani chizish orqali yanada aniqroq ishlang. Keyin, aylanani yo'lboshchi sifatida ishlatib, qafasni to'g'ridan -to'g'ri qog'ozga to'qing. Tayyor bo'lak tayyor bo'lguncha sovutib oling, so'ngra oldindan tayyorlangan panjarani to'g'ridan -to'g'ri to'ldirishga suring.

Tashqi ko'rinishini o'zgartirish uchun pirogingizni cho'tkasi bilan tozalang

Pishiriq cho'tkangizning tuklarida nima borligi sizning pirogingiz yuqori darajadagi yaltiroq yoki rustik ko'rinishga ega bo'lishini aniqlaydi. Mat rang berish uchun pishirilmagan yuqori qobig'ini to'liq sut yoki qaymoq bilan surting. Yaltiroq ko'rinish uchun kaltaklangan tuxum yoki faqat sarig'idan foydalaning. Va agar siz pirogingiz porlashini xohlasangiz, tuxum oqini surting va qo'pol shakar seping.

Pitsa tosh bilan pishiring

Tuproqni to'kib tashlashni to'xtatishning yana bir usuli - pechni pishirish tepsisi yoki pastki tokchadagi pizza tosh bilan oldindan qizdirish. Pirogni to'g'ridan -to'g'ri issiq yuzada pishiring, u pastki qismiga qo'shimcha issiqlikni beradi va sizning to'ldirishingizga qarshi turadigan chiroyli jigarrang qobiq hosil qiladi. Ko'proq sug'urta qilish uchun, to'ldirishdan oldin pastki qobig'iga graham kraker, pechene yoki non bo'laklarini seping va ular ortiqcha namlikni yutib yuboradi.

Pishiriqni to'ldirish jiglasi bo'lsin

Qalampir pirogi, ayniqsa qovoq, markaz va mdashga bo'linishi yoki pishishi va pishishi bilan mashhur. Bu xavfni minimallashtirish uchun, ozgina pishirishni quchoqlang va pirogni pechdan olib tashlang, to'lg'azish qirralarning chetiga o'rnatiladi, lekin o'rtada biroz jingalak bo'ladi. Agar bo'linish hali ham ro'y bersa, umidsizlikka tushmang va mdash aynan qaymoq uchun!

Qirralarni himoya qiling

Ba'zida pirogning qolgan qismi tugagunga qadar yuqori qobig'ining chegarasi qoray boshlaydi. Siz pirog qalqoni bilan qizarishni to'xtata olasiz va qobig'ingizning chekkasini yopadigan do'konda sotib olingan metall yoki silikon uzukni mdash qilishingiz mumkin. Yoki alyumin folga o'z halqasini yasang. Yonish xavfi yuqori qobiq uchun butun pirogni katta folga bilan yoping.


Har safar mukammal pirog tayyorlash uchun 10 ta maslahat

Oltin po'stlog'i, mevali suvli to'ldirish yoki ipak muhallabi markazini mixlamoqchimisiz? Mana, osmon ostidagi ambitsiyalaringizni haqiqatga aylantirish.

Bog'liq bo'lgan:

Surat muallifi: Maren Caruso/Getty

Surat muallifi: Joy Skipper/Getty

Surat muallifi: Dorling Kindersli: Charlotte Tolxurst/Getti

Surat muallifi: Ann Cutting/Getty

Eng yaxshi pirogni pishiring

Pirog pishirish - bu majburiyat. Shunday qilib, sizning qobig'ingiz cho'kib ketgan, botqoq yoki yonib ketganidan yoki sizning suvingiz shunchalik suvli bo'lsa, basseynga o'xshasa, bundan achinarli narsa yo'q. Siz yozgi gilos pirogi yoki bayram uchun shokoladli ekstravaganza tayyorlaysizmi, muvaffaqiyat tafsilotlarda. Ushbu maslahatlarga amal qiling va hech qachon o'rtacha pirog uchun kechirim so'ramang.

Yog 'har qadamda sovuq bo'lishi kerak

Siz pirog qobig'idagi mazali, mazali po'stloq qatlamlarni bilasizmi? Sovuq sariyog 'ularni sodir bo'lishiga olib keladi. Ammo sariyog 'silliq va har qanday fursatda erimoqchi (va shunday qiladi!). Va agar u pechga yetguncha yumshab qolsa, siz qattiq, notekis qobiqqa duch kelasiz.

Bunday bo'lmasligi uchun pirog xamirini tayyorlashda muzli suv va sovuq yog'dan foydalaning. Xamir bilan ishlov berishni minimallashtiring va muzlatilgan marmar tosh yoki sovuq paketlar bilan tez sovigan dastgoh kabi sovuq yuzaga yoying. Agar xamiringiz isib ketayotganidan xavotirda bo'lsangiz, uni har doim to'xtatib, muzlatgichda yoki muzlatgichda tez sovitib qo'yishingiz mumkin.

Haqiqatan ham, sariyog'ni muomala qilish uchun, pishirishdan oldin kamida 10 daqiqa davomida to'ldirilgan va hosil bo'lgan piroglarni muzlatib qo'yishingiz mumkin. Va agar sizning oshxonangiz yozda mo''tadil bo'lib qolsa, siz qobiqdagi sariyog'ining uchdan ikki qismini sabzavot qisqarishi bilan almashtirganingiz ma'qul, bu esa xona haroratida juda tez yumshaydi.

Xamirni yopishtiring, shunda u yopishmaydi

Unni chang bosishi har doim xamirni dastgohga yopishishiga to'sqinlik qilmaydi. Yechim? Xamirni ikki bo'lak unli qog'ozli qog'oz yoki pergament orasiga qo'yishdan oldin, dumaloq sovutib oling. Qoplangan qoldiqlarni qirib tashlashning hojati yo'q, va siz xamirni pirog plastinkangizga tashishni osonlashtirasiz.

Ko'r qobig'ini pishiradi

Qisqichbaqasimon piroglar, ayniqsa, qovoq yoki pechene pirogini ushlab turish uchun mo'l-ko'l bo'lmasliklari uchun, ularga oldindan qizg'in muhabbat kerak. Xamirni pirogli idishga joylashtiring, uni folga yoki pergamentning katta bo'lagi bilan o'rab oling va quruq loviya yoki xom guruch bilan to'ldiring (xamirni puflamasligi uchun). Xamir nam emas, mat ko'ringuncha 350 daraja F haroratda pishiring, taxminan 20 daqiqa. Folga va og'irliklarni olib tashlang va qobig'ining pastki qismi engil oltin rangga bo'lguncha, 10-15 daqiqa ko'proq pishiring. Sovutib turing, keyin to'ldiring va pishiring.

Olmalaringizni aralashtiring

Biz Food Network Kitchenda yuzlab (balki minglab!) Olma pirogini pishirganmiz va deyarli har doim olma kombinatsiyasidan foydalanamiz. Bu nafaqat muvozanatli ta'mga ega bo'ladi, balki to'ldirishni juda shilimshiq yoki juda xiralashib ketmasligini ham anglatadi. Bizning g'alaba qozonadigan formulamiz: to'rtdan uch qismi shirin shakldagi olma (Granny Smit, Honey Crisp va Mutsu kabi) va to'rtdan bir qismi yaxshi olma tayyorlaydigan olma (McIntosh kabi). Bu sizning to'lg'azishingiz shirin, xushbo'y, xushbo'y va ozgina shirali bo'lishini ta'minlaydi.

Sugginessni to'xtatish uchun meva to'ldirishlarini qalinlashtiring

Suvli yozgi mevalar pishayotganda suv chiqaradi. Qovurilgan pirogning oldini olish uchun, yangi mevalarni makkajo'xori yoki tapioka kraxmaliga o'xshash quyuqlashtiruvchi bilan to'kib tashlang. Yoki qisman pishirilgan mevali va mdashli retsepti toping, bu ayniqsa, ko'k pirogi uchun foydalidir. Siz nihoyatda kerakli miqdordagi sharbatga ega bo'lgan mukammal rasmli bo'laklarga ega bo'lasiz.

To'rni pirogdan to'qing

Agar siz panjarani oxirigacha saqlasangiz, siz xamirni yumshoq, iliq bo'laklari bilan to'lg'azgan holda to'ldirasiz. Pergamentga pirogning tepasi bilan bir xil aylanani chizish orqali yanada aniqroq ishlang. Keyin, aylanani yo'lboshchi qilib, qafasni to'g'ridan -to'g'ri qog'ozga to'qing. Tayyor bo'lak tayyor bo'lguncha sovutib oling, so'ngra oldindan tayyorlangan panjarani to'g'ridan -to'g'ri to'ldirishga suring.

Tashqi ko'rinishini o'zgartirish uchun pirogingizni cho'tkasi

Pishiriq cho'tkangizning tuklarida nima borligi sizning pirogingiz yuqori darajali yaltiroq yoki rustik ko'rinishga ega bo'lishini aniqlaydi. Mat qoplamasi uchun pishirilmagan yuqori qobig'ini to'liq sut yoki og'ir qaymoq bilan surting. Yaltiroq ko'rinish uchun butun tuxum yoki faqat sarig'idan foydalaning. Va agar siz pirogingiz porlashini xohlasangiz, tuxum oqini surting va qo'pol shakar seping.

Pitsa tosh bilan pishiring

Tuproqni to'kib tashlashni to'xtatishning yana bir usuli - bu pechni pishirish tepsisi yoki pastki tokchadagi pizza tosh bilan oldindan qizdirish. Pirogni to'g'ridan -to'g'ri issiq yuzada pishiring, u pastki qismiga qo'shimcha issiqlikni beradi va sizning to'ldirishingizga qarshi turadigan chiroyli jigarrang qobiq hosil qiladi. Ko'proq sug'urta qilish uchun, to'ldirishdan oldin pastki qobig'iga graham kraker, pechene yoki non bo'laklarini seping va ular ortiqcha namlikni yutib yuboradi.

Pishiriqni to'ldirish jiglasi bo'lsin

Qalampir pirogi, ayniqsa qovoq, markaz va mdashga bo'linishi yoki pishishi va pishishi bilan mashhur. Bu xavfni minimallashtirish uchun, ozgina pishirishni quchoqlang va pirogni pechdan chiqarib oling, to'lg'azish qirralarning atrofiga o'rnatiladi, lekin o'rtada biroz jingalak bo'ladi. Agar bo'linish ro'y bersa, tushkunlikka tushmang va mdash aynan qaymoq uchun!

Qirralarni himoya qiling

Ba'zida pirogning qolgan qismi tugagunga qadar yuqori qobig'ining chegarasi qoray boshlaydi. Siz pirog qalqoni bilan qizarishni to'xtata olasiz va qobig'ingizning chekkasini yopadigan do'konda sotib olingan metall yoki silikon uzukni mdash qilishingiz mumkin. Yoki alyumin folgadan uzuk yasang. Yonish xavfi yuqori qobiq uchun butun pirogni katta folga bilan yoping.


Har safar mukammal pirog tayyorlash uchun 10 ta maslahat

Oltin po'stlog'i, mevali suvli to'ldirish yoki ipak muhallabi markazini mixlamoqchimisiz? Mana, osmon ostidagi ambitsiyalaringizni haqiqatga aylantirish.

Bog'liq bo'lgan:

Surat muallifi: Maren Caruso/Getty

Surat muallifi: Joy Skipper/Getty

Surat muallifi: Dorling Kindersli: Charlotte Tolxurst/Getti

Surat muallifi: Ann Cutting/Getty

Eng yaxshi pirogni pishiring

Pirog pishirish - bu majburiyat. Shunday qilib, sizning qobig'ingiz cho'kib ketgan, botqoq yoki yonib ketganidan yoki sizning suvingiz shunchalik suvli bo'lsa, basseynga o'xshasa, bundan achinarli narsa yo'q. Siz yozgi gilos pirogi yoki bayram uchun shokoladli ekstravaganza tayyorlaysizmi, muvaffaqiyat tafsilotlarda. Ushbu maslahatlarga amal qiling va hech qachon o'rtacha pirog uchun kechirim so'ramang.

Yog 'har qadamda sovuq bo'lishi kerak

Siz pirog qobig'idagi mazali, mazali po'stloq qatlamlarni bilasizmi? Sovuq sariyog 'ularni sodir bo'lishiga olib keladi. Ammo sariyog 'silliq va har qanday fursatda erimoqchi (va shunday qiladi!). Va agar u pechga yetguncha yumshasa, siz qattiq, notekis qobiqqa duch kelasiz.

Bunday bo'lmasligi uchun pirog xamirini tayyorlashda muzli suv va sovuq yog'dan foydalaning. Xamir bilan ishlov berishni minimallashtiring va muzlatilgan marmar tosh yoki sovuq paketlar bilan tez sovigan dastgoh kabi sovuq yuzaga yoying. Agar xamiringiz isib ketayotganidan xavotirda bo'lsangiz, uni har doim to'xtatib, muzlatgichda yoki muzlatgichda tez sovitib qo'yishingiz mumkin.

Haqiqatan ham, sariyog'ni muomala qilish uchun, pishirishdan oldin kamida 10 daqiqa davomida to'ldirilgan va hosil bo'lgan piroglarni muzlatib qo'yishingiz mumkin. Va agar sizning oshxonangiz yozda mo''tadil bo'lsa, siz qobig'idagi sariyog'ining uchdan ikki qismini sabzavot qisqarishi bilan almashtirganingiz ma'qul, bu xona haroratida tez yumshaydi.

Xamirni yopishtiring, shunda u yopishmaydi

Unning changlanishi har doim xamirni dastgohga yopishib qolishiga to'sqinlik qilmaydi. Yechim? Xamirni ikki bo'lak unli qog'ozli qog'oz yoki pergament orasiga qo'yishdan oldin, dumaloq sovutib oling. Qoplangan qoldiqlarni qirib tashlashning hojati yo'q, va siz xamirni pirog plastinkangizga tashishni osonlashtirasiz.

Ko'r qobig'ini pishiradi

Qisqichbaqasimon piroglarga ozgina oldindan tayyorlab qo'yilgan muhabbat kerak bo'ladi, shunda ular suvga cho'kib ketmaydi, ayniqsa, agar ular qovoq yoki pechena pirogini ushlab turishsa. Xamirni pirogli idishga joylashtiring, uni folga yoki pergamentning katta bo'lagi bilan o'rab oling va quruq loviya yoki xom guruch bilan to'ldiring (xamirni puflamasligi uchun). Xamir nam emas, mat ko'ringuncha 350 daraja F haroratda pishiring, taxminan 20 daqiqa. Folga va og'irliklarni olib tashlang va qobig'ining pastki qismi engil oltin rangga bo'lguncha, 10-15 daqiqa ko'proq pishiring. Sovuq bo'lsin, keyin to'ldiring va pishiring.

Olmalaringizni aralashtiring

Biz Food Network Kitchenda yuzlab (balki minglab!) Olma pirogini pishirganmiz va deyarli har doim olma kombinatsiyasidan foydalanamiz. Bu nafaqat muvozanatli ta'mga ega bo'ladi, balki to'ldirishni juda shilimshiq yoki juda xiralashib ketmasligini ham anglatadi. Bizning g'alaba qozonadigan formulamiz: to'rtdan uch qismi shirin shakldagi olma (Granny Smit, Honey Crisp va Mutsu kabi) va to'rtdan bir qismi yaxshi olma tayyorlaydigan olma (McIntosh kabi). Bu sizning to'lg'azishingiz shirin, xushbo'y, xushbo'y va ozgina shirali bo'lishini ta'minlaydi.

Sugginessni to'xtatish uchun meva to'ldirishlarini qalinlashtiring

Suvli yozgi mevalar pishayotganda suv chiqaradi. Qovurilgan pirogni oldini olish uchun, yangi mevalarni makkajo'xori yoki tapioka kraxmaliga o'xshash quyuqlashtiruvchi bilan to'kib tashlang. Yoki qisman pishirilgan mevali va mdashli retsepti toping, bu ayniqsa mersini pirogi uchun foydalidir. Siz nihoyatda kerakli miqdordagi sharbatga ega bo'lgan mukammal rasmli bo'laklarga ega bo'lasiz.

To'rni pirogdan to'qing

Agar siz panjarani oxirigacha saqlasangiz, siz xamirni yumshoq, iliq bo'laklari bilan to'lg'azgan holda to'ldirasiz. Pergamentga pirogning tepasi bilan bir xil aylanani chizish orqali yanada aniqroq ishlang. Keyin, aylanani yo'lboshchi sifatida ishlatib, qafasni to'g'ridan -to'g'ri qog'ozga to'qing. Tayyor bo'lak tayyor bo'lguncha sovutib oling, so'ngra oldindan tuzilgan panjarani to'ldirishga suring.

Tashqi ko'rinishini o'zgartirish uchun pirogingizni cho'tkasi bilan tozalang

Pishiriq cho'tkangizning tuklarida nima borligi sizning pirogingiz yuqori darajadagi yaltiroq yoki rustik ko'rinishga ega bo'lishini aniqlaydi. Mat qoplamasi uchun pishirilmagan yuqori qobig'ini to'liq sut yoki og'ir qaymoq bilan surting. Yaltiroq ko'rinish uchun kaltaklangan tuxum yoki faqat sarig'idan foydalaning. Va agar siz pirogingiz porlashini xohlasangiz, tuxum oqini surting va qo'pol shakar seping.

Pitsa tosh bilan pishiring

Tuproqni to'kib tashlashni to'xtatishning yana bir usuli - pechni pishirish tepsisi yoki pastki tokchadagi pizza tosh bilan oldindan qizdirish. Pirogni to'g'ridan -to'g'ri issiq yuzada pishiring, u pastki qismiga qo'shimcha issiqlik beradi va sizning to'ldirishingizga qarshi turadigan chiroyli qovurilgan qobiq hosil qiladi. Ko'proq sug'urta qilish uchun, to'ldirishdan oldin pastki qobig'iga graham kraker, pechene yoki non bo'laklarini seping va ular ortiqcha namlikni yutib yuboradi.

Pishiriqni to'ldirish jiglasi bo'lsin

Qalampir pirogi, ayniqsa qovoq, markaz va mdashga bo'linishi yoki pishishi va pishishi bilan mashhur. Bu xavfni minimallashtirish uchun, ozgina pishirishni quchoqlang va pirogni pechdan chiqarib oling, to'lg'azish qirralarning atrofiga o'rnatiladi, lekin o'rtada biroz jingalak bo'ladi. Agar bo'linish hali ham ro'y bersa, umidsizlikka tushmang va mdash aynan qaymoq uchun!

Qirralarni himoya qiling

Ba'zida pirogning qolgan qismi tugagunga qadar yuqori qobig'ining chegarasi qoray boshlaydi. Siz pirog qalqoni bilan qizarishni to'xtata olasiz va qobig'ingizning chekkasini yopadigan do'konda sotib olingan metall yoki silikon uzukni mdash qilishingiz mumkin. Yoki alyumin folgadan uzuk yasang. Yonish xavfi yuqori qobiq uchun butun pirogni katta folga bilan yoping.


Har safar mukammal pirog tayyorlash uchun 10 ta maslahat

Oltin po'stlog'i, mevali suvli to'ldirish yoki ipak muhallabi markazini mixlamoqchimisiz? Mana, osmon ostidagi ambitsiyalaringizni haqiqatga aylantirish.

Bog'liq bo'lgan:

Surat muallifi: Maren Caruso/Getty

Surat muallifi: Joy Skipper/Getty

Surat muallifi: Dorling Kindersli: Charlotte Tolxurst/Getti

Surat muallifi: Ann Cutting/Getty

Eng yaxshi pirogni pishiring

Pirog pishirish - bu majburiyat. Shunday qilib, sizning qobig'ingiz cho'kib ketgan, botqoq yoki yonib ketganidan, yoki sizning suvingiz shunchalik suvli bo'ladiki, basseynga o'xshab ketsa, bundan achinarli narsa yo'q. Siz yozgi gilos pirogi yoki bayram uchun shokoladli ekstravaganza tayyorlaysizmi, muvaffaqiyat tafsilotlarda. Ushbu maslahatlarga amal qiling va hech qachon o'rtacha pirog uchun kechirim so'ramang.

Yog 'har qadamda sovuq bo'lishi kerak

Siz pirog qobig'idagi mazali, mazali po'stloq qatlamlarni bilasizmi? Sovuq sariyog 'ularni sodir bo'lishiga olib keladi. Ammo sariyog 'silliq va har qanday fursatda erimoqchi (va shunday qiladi!). Va agar u pechga yetguncha yumshasa, siz qattiq, notekis qobiqqa duch kelasiz.

Bunday bo'lmasligi uchun pirog xamirini tayyorlashda muzli suv va sovuq yog'dan foydalaning. Xamir bilan ishlov berishni minimallashtiring va muzlatilgan marmar tosh yoki sovuq paketlar bilan tez sovigan dastgoh kabi sovuq yuzaga yoying. Agar xamiringiz isib ketayotganidan xavotirda bo'lsangiz, uni har doim to'xtatib, muzlatgichda yoki muzlatgichda tez sovitib qo'yishingiz mumkin.

Haqiqatan ham, sariyog'ni muomala qilish uchun, pishirishdan oldin kamida 10 daqiqa davomida to'ldirilgan va hosil bo'lgan piroglarni muzlatib qo'yishingiz mumkin. Va agar sizning oshxonangiz yozda mo''tadil bo'lib qolsa, siz qobiqdagi sariyog'ining uchdan ikki qismini sabzavot qisqarishi bilan almashtirganingiz ma'qul, bu esa xona haroratida tez yumshaydi.

Xamirni yopishtiring, shunda u yopishmaydi

Unni chang bosishi har doim xamirni dastgohga yopishishiga to'sqinlik qilmaydi. Yechim? Xamirni ikki bo'lak unli qog'ozli qog'oz yoki pergament orasiga qo'yishdan oldin, ularni aylantiring. Qoplangan qoldiqlarni qirib tashlashning hojati yo'q, va siz xamirni pirog plastinkangizga tashishni osonlashtirasiz.

Ko'r qobig'ini pishiradi

Qisqichbaqasimon piroglarga ozgina oldindan tayyorlab qo'yilgan muhabbat kerak bo'ladi, shunda ular suvga cho'kib ketmaydi, ayniqsa, agar ular qovoq yoki pechena pirogini ushlab turishsa. Xamirni pirogli idishga joylashtiring, uni folga yoki pergamentning katta bo'lagi bilan o'rab oling va quruq loviya yoki xom guruch bilan to'ldiring (xamirni puflamasligi uchun). Xamir nam emas, mat ko'ringuncha 350 daraja F haroratda pishiring, taxminan 20 daqiqa. Folga va og'irliklarni olib tashlang va qobig'ining pastki qismi engil oltin rangga bo'lguncha, 10-15 daqiqa ko'proq pishiring. Sovuq bo'lsin, keyin to'ldiring va pishiring.

Olmalaringizni aralashtiring

Biz Food Network Kitchenda yuzlab (balki minglab!) Olma pirogini pishirganmiz va deyarli har doim olma kombinatsiyasidan foydalanamiz. Bu nafaqat muvozanatli ta'mga ega bo'ladi, balki to'ldirishni juda shilimshiq yoki xiralashib ketmasligini ham anglatadi. Bizning yutuqli formulamiz: to'rtdan uch qismi shirin-olma shakliga ega (Granny Smit, Honey Crisp va Mutsu kabi) va to'rtdan bir qismi yaxshi olma tayyorlaydigan olma (McIntosh kabi). Bu sizning to'lg'azishingiz shirin, xushbo'y, xushbo'y va ozgina shirali bo'lishini ta'minlaydi.

Sugginessni to'xtatish uchun meva to'ldirishlarini qalinlashtiring

Suvli yozgi mevalar pishayotganda suv chiqaradi. Qovurilgan pirogni oldini olish uchun, yangi mevalarni makkajo'xori yoki tapioka kraxmaliga o'xshash quyuqlashtiruvchi bilan to'kib tashlang. Yoki qisman pishirilgan mevali va mdashli retsepti toping, bu ayniqsa, ko'k pirogi uchun foydalidir. Siz nihoyatda kerakli miqdordagi sharbatga ega bo'lgan mukammal rasmli bo'laklarga ega bo'lasiz.

To'rni pirogdan to'qing

Agar siz panjarani oxirigacha saqlasangiz, siz xamirni yumshoq, iliq bo'laklari bilan to'lg'azgan holda to'ldirasiz. Pergamentga pirogning tepasi bilan bir xil aylanani chizish orqali yanada aniqroq ishlang. Keyin, aylanani yo'lboshchi qilib, qafasni to'g'ridan -to'g'ri qog'ozga to'qing. Tayyor bo'lak tayyor bo'lguncha sovutib oling, so'ngra oldindan tuzilgan panjarani to'ldirishga suring.

Tashqi ko'rinishini o'zgartirish uchun pirogingizni cho'tkasi bilan tozalang

Pishiriq cho'tkangizning tuklarida nima borligi sizning pirogingiz yuqori darajadagi yaltiroq yoki rustik ko'rinishga ega bo'lishini aniqlaydi. Mat qoplamasi uchun pishirilmagan yuqori qobig'ini to'liq sut yoki og'ir qaymoq bilan surting. Yaltiroq ko'rinish uchun butun tuxum yoki faqat sarig'idan foydalaning. Va agar siz pirogingiz porlashini xohlasangiz, tuxum oqini surting va qo'pol shakar seping.

Pitsa tosh bilan pishiring

Tuproqni to'kib tashlashni to'xtatishning yana bir usuli - pechni pishirish tepsisi yoki pastki tokchadagi pizza tosh bilan oldindan qizdirish. Pirogni to'g'ridan -to'g'ri issiq yuzada pishiring, u pastki qismiga qo'shimcha issiqlikni beradi va sizning to'ldirishingizga qarshi turadigan chiroyli jigarrang qobiq hosil qiladi. Ko'proq sug'urta qilish uchun, to'ldirish va mdash qo'shishdan oldin pastki qobig'iga graham kraker, pechene yoki non bo'laklarini seping, shunda ular ortiqcha namlikni so'rib oladi.

Pishiriqni to'ldirish jiglasi bo'lsin

Qalampir pirogi, ayniqsa qovoq, o'rtada bo'linishi yoki pishishi va pishishi bilan mashhur. Bu xavfni minimallashtirish uchun, ozgina pishirishni quchoqlang va pirogni pechdan olib tashlang, to'lg'azish qirralarning chetiga o'rnatiladi, lekin o'rtada biroz jingalak bo'ladi. Agar bo'linish hali ham ro'y bersa, umidsizlikka tushmang va mdash aynan qaymoq uchun!

Qirralarni himoya qiling

Ba'zida pirogning qolgan qismi tugagunga qadar yuqori qobig'ining chegarasi qoray boshlaydi. You can stop over-browning with a pie shield &mdash a store-bought metal or silicone ring that covers your crust's edg. Or make your own ring out of aluminum foil. For top crusts in danger of burning, cover the entire pie with a large piece of foil.


10 Tips for Baking Perfect Pies Every Time

Want to nail that flaky golden crust, juicy fruit filling or silky custard center? Here's how to make your pie-in-the-sky ambitions a reality.

Bog'liq bo'lgan:

Photo By: Maren Caruso/Getty

Photo By: Joy Skipper/Getty

Photo By: Dorling Kindersley: Charlotte Tolhurst/Getty

Photo By: Ann Cutting/Getty

Bake the Best Pies Ever

Pie baking is a commitment. So there's nothing sadder than when your crust comes out slumpy, soggy or burnt, or when your filling is so runny it looks like a swimming pool. Whether you're making a summer cherry pie or a chocolate extravaganza for the holidays, success is in the details. Follow these tips and never apologize for mediocre pie again.

Butter Must Stay Cold at Every Step

You know those iconic, delicious flaky layers in your pie crust? Cold butter is what makes them happen. But butter is slippery &mdash it wants to melt (and will do so!) at every opportunity. And if it softens before reaching the oven then you'll end up with a tough, misshaped crust.

To ensure this doesn't happen, use ice water and cold butter when making pie dough. Minimize handling the dough and roll it out on a cold surface like a pre-chilled marble stone or a countertop quickly cooled with chill packs. If you're worried your dough is getting too warm, you can always pause and give it a quick cool-down in the fridge or freezer.

To really make butter to behave, you can freeze filled and formed pies for at least 10 minutes before baking. And if your kitchen gets balmy in the summer, you might be better off replacing about two-thirds of the butter in the crust with vegetable shortening, which won&rsquot soften so quickly at room temperature.

Roll Dough So It Won't Stick

A dusting of flour won't always prevent dough from sticking to the counter. Yechim? Chill your dough rounds before rolling them between two pieces of floured parchment or wax paper. You won't have to scrape up stuck scraps, and you'll have an easier time transporting the dough to your pie plate.

Blind Bake the Crust

Some single-crust pies need a little extra prebaked love so they don't get soggy, especially if they're destined to hold a pumpkin or pecan pie. Place the dough in a pie dish, line it with a large piece of foil or parchment and fill with dry beans or raw rice (to stop the dough from puffing up). Bake at 350 degrees F until the dough looks matte instead of wet, about 20 minutes. Remove the foil and weights and bake until the bottom of the crust is just lightly golden, 10 to 15 minutes more. Let it cool, then fill and bake.

Mix Up Your Apples

We've baked hundreds (maybe thousands!) of apple pies in Food Network Kitchen and we almost always use a combination of apples. Not only does it make for a more balanced flavor, but it also means the filling won't end up too mushy or too crunchy. Our winning formula: three-quarters sweet-tart apples that hold their shape (like Granny Smith, Honey Crisp and Mutsu) and one-quarter good applesauce-making apples (like McIntosh). This will ensure that your filling is sweet, tart, toothsome and just a tad saucy.

Thicken Fruit Fillings to Stop Sogginess

Juicy summer fruits release water while they cook. To prevent a soggy pie, toss fresh fruit with a thickener like cornstarch or tapioca starch. Or find a recipe that has a partially-cooked fruit filling &mdash this is especially helpful for blueberry pie. You'll end up with picture-perfect slices with just the right amount of juiciness.

Weave the Lattice Off the Pie

If you save the lattice for last, you'll end up fussing with soft, warm strips of dough over messy filling. Work neater by simply drawing a circle the same circumference as the top of your pie on a piece of parchment. Then, using the circle as your guide, weave your lattice directly on the paper. Chill until you're ready to top the pie and then slide the prebuilt lattice directly onto the filling.

Brush Your Pie to Change Its Appearance

What's on your pastry brush's bristles determines whether your pie will have a high-end sheen or rustic look. For a matte finish, brush the unbaked top crust with whole milk or heavy cream. For a glossy look, use beaten whole eggs or just yolks. And if you want your pie to sparkle, coat with egg white and sprinkle with coarse sugar.

Bake With a Pizza Stone

Another way to stop a soggy bottom is by preheating your oven with a baking sheet or pizza stone on the bottom rack. Bake the pie directly on this seriously hot surface it will offer the bottom some extra heat and produce a beautifully browned crust that will stand up to your filling. For even more insurance, sprinkle some graham cracker, cookie or bread crumbs on the bottom crust before adding the filling &mdash they'll soak up any excess moisture.

Let Custard Filling Jiggle

Custard pies, especially pumpkin, are notorious for splitting down the center &mdash or overbaking and curdling. To minimize this risk, embrace slight underbaking and remove your pie from the oven once the filling is set around the edges but still slightly jiggly in the center. If a split still happens, don't despair &mdash that's what whipped cream is for!

Protect the Edges

Sometimes, the border of the top crust starts to darken before the rest of the pie is finished. You can stop over-browning with a pie shield &mdash a store-bought metal or silicone ring that covers your crust's edg. Or make your own ring out of aluminum foil. For top crusts in danger of burning, cover the entire pie with a large piece of foil.


10 Tips for Baking Perfect Pies Every Time

Want to nail that flaky golden crust, juicy fruit filling or silky custard center? Here's how to make your pie-in-the-sky ambitions a reality.

Bog'liq bo'lgan:

Photo By: Maren Caruso/Getty

Photo By: Joy Skipper/Getty

Photo By: Dorling Kindersley: Charlotte Tolhurst/Getty

Photo By: Ann Cutting/Getty

Bake the Best Pies Ever

Pie baking is a commitment. So there's nothing sadder than when your crust comes out slumpy, soggy or burnt, or when your filling is so runny it looks like a swimming pool. Whether you're making a summer cherry pie or a chocolate extravaganza for the holidays, success is in the details. Follow these tips and never apologize for mediocre pie again.

Butter Must Stay Cold at Every Step

You know those iconic, delicious flaky layers in your pie crust? Cold butter is what makes them happen. But butter is slippery &mdash it wants to melt (and will do so!) at every opportunity. And if it softens before reaching the oven then you'll end up with a tough, misshaped crust.

To ensure this doesn't happen, use ice water and cold butter when making pie dough. Minimize handling the dough and roll it out on a cold surface like a pre-chilled marble stone or a countertop quickly cooled with chill packs. If you're worried your dough is getting too warm, you can always pause and give it a quick cool-down in the fridge or freezer.

To really make butter to behave, you can freeze filled and formed pies for at least 10 minutes before baking. And if your kitchen gets balmy in the summer, you might be better off replacing about two-thirds of the butter in the crust with vegetable shortening, which won&rsquot soften so quickly at room temperature.

Roll Dough So It Won't Stick

A dusting of flour won't always prevent dough from sticking to the counter. Yechim? Chill your dough rounds before rolling them between two pieces of floured parchment or wax paper. You won't have to scrape up stuck scraps, and you'll have an easier time transporting the dough to your pie plate.

Blind Bake the Crust

Some single-crust pies need a little extra prebaked love so they don't get soggy, especially if they're destined to hold a pumpkin or pecan pie. Place the dough in a pie dish, line it with a large piece of foil or parchment and fill with dry beans or raw rice (to stop the dough from puffing up). Bake at 350 degrees F until the dough looks matte instead of wet, about 20 minutes. Remove the foil and weights and bake until the bottom of the crust is just lightly golden, 10 to 15 minutes more. Let it cool, then fill and bake.

Mix Up Your Apples

We've baked hundreds (maybe thousands!) of apple pies in Food Network Kitchen and we almost always use a combination of apples. Not only does it make for a more balanced flavor, but it also means the filling won't end up too mushy or too crunchy. Our winning formula: three-quarters sweet-tart apples that hold their shape (like Granny Smith, Honey Crisp and Mutsu) and one-quarter good applesauce-making apples (like McIntosh). This will ensure that your filling is sweet, tart, toothsome and just a tad saucy.

Thicken Fruit Fillings to Stop Sogginess

Juicy summer fruits release water while they cook. To prevent a soggy pie, toss fresh fruit with a thickener like cornstarch or tapioca starch. Or find a recipe that has a partially-cooked fruit filling &mdash this is especially helpful for blueberry pie. You'll end up with picture-perfect slices with just the right amount of juiciness.

Weave the Lattice Off the Pie

If you save the lattice for last, you'll end up fussing with soft, warm strips of dough over messy filling. Work neater by simply drawing a circle the same circumference as the top of your pie on a piece of parchment. Then, using the circle as your guide, weave your lattice directly on the paper. Chill until you're ready to top the pie and then slide the prebuilt lattice directly onto the filling.

Brush Your Pie to Change Its Appearance

What's on your pastry brush's bristles determines whether your pie will have a high-end sheen or rustic look. For a matte finish, brush the unbaked top crust with whole milk or heavy cream. For a glossy look, use beaten whole eggs or just yolks. And if you want your pie to sparkle, coat with egg white and sprinkle with coarse sugar.

Bake With a Pizza Stone

Another way to stop a soggy bottom is by preheating your oven with a baking sheet or pizza stone on the bottom rack. Bake the pie directly on this seriously hot surface it will offer the bottom some extra heat and produce a beautifully browned crust that will stand up to your filling. For even more insurance, sprinkle some graham cracker, cookie or bread crumbs on the bottom crust before adding the filling &mdash they'll soak up any excess moisture.

Let Custard Filling Jiggle

Custard pies, especially pumpkin, are notorious for splitting down the center &mdash or overbaking and curdling. To minimize this risk, embrace slight underbaking and remove your pie from the oven once the filling is set around the edges but still slightly jiggly in the center. If a split still happens, don't despair &mdash that's what whipped cream is for!

Protect the Edges

Sometimes, the border of the top crust starts to darken before the rest of the pie is finished. You can stop over-browning with a pie shield &mdash a store-bought metal or silicone ring that covers your crust's edg. Or make your own ring out of aluminum foil. For top crusts in danger of burning, cover the entire pie with a large piece of foil.


10 Tips for Baking Perfect Pies Every Time

Want to nail that flaky golden crust, juicy fruit filling or silky custard center? Here's how to make your pie-in-the-sky ambitions a reality.

Bog'liq bo'lgan:

Photo By: Maren Caruso/Getty

Photo By: Joy Skipper/Getty

Photo By: Dorling Kindersley: Charlotte Tolhurst/Getty

Photo By: Ann Cutting/Getty

Bake the Best Pies Ever

Pie baking is a commitment. So there's nothing sadder than when your crust comes out slumpy, soggy or burnt, or when your filling is so runny it looks like a swimming pool. Whether you're making a summer cherry pie or a chocolate extravaganza for the holidays, success is in the details. Follow these tips and never apologize for mediocre pie again.

Butter Must Stay Cold at Every Step

You know those iconic, delicious flaky layers in your pie crust? Cold butter is what makes them happen. But butter is slippery &mdash it wants to melt (and will do so!) at every opportunity. And if it softens before reaching the oven then you'll end up with a tough, misshaped crust.

To ensure this doesn't happen, use ice water and cold butter when making pie dough. Minimize handling the dough and roll it out on a cold surface like a pre-chilled marble stone or a countertop quickly cooled with chill packs. If you're worried your dough is getting too warm, you can always pause and give it a quick cool-down in the fridge or freezer.

To really make butter to behave, you can freeze filled and formed pies for at least 10 minutes before baking. And if your kitchen gets balmy in the summer, you might be better off replacing about two-thirds of the butter in the crust with vegetable shortening, which won&rsquot soften so quickly at room temperature.

Roll Dough So It Won't Stick

A dusting of flour won't always prevent dough from sticking to the counter. Yechim? Chill your dough rounds before rolling them between two pieces of floured parchment or wax paper. You won't have to scrape up stuck scraps, and you'll have an easier time transporting the dough to your pie plate.

Blind Bake the Crust

Some single-crust pies need a little extra prebaked love so they don't get soggy, especially if they're destined to hold a pumpkin or pecan pie. Place the dough in a pie dish, line it with a large piece of foil or parchment and fill with dry beans or raw rice (to stop the dough from puffing up). Bake at 350 degrees F until the dough looks matte instead of wet, about 20 minutes. Remove the foil and weights and bake until the bottom of the crust is just lightly golden, 10 to 15 minutes more. Let it cool, then fill and bake.

Mix Up Your Apples

We've baked hundreds (maybe thousands!) of apple pies in Food Network Kitchen and we almost always use a combination of apples. Not only does it make for a more balanced flavor, but it also means the filling won't end up too mushy or too crunchy. Our winning formula: three-quarters sweet-tart apples that hold their shape (like Granny Smith, Honey Crisp and Mutsu) and one-quarter good applesauce-making apples (like McIntosh). This will ensure that your filling is sweet, tart, toothsome and just a tad saucy.

Thicken Fruit Fillings to Stop Sogginess

Juicy summer fruits release water while they cook. To prevent a soggy pie, toss fresh fruit with a thickener like cornstarch or tapioca starch. Or find a recipe that has a partially-cooked fruit filling &mdash this is especially helpful for blueberry pie. You'll end up with picture-perfect slices with just the right amount of juiciness.

Weave the Lattice Off the Pie

If you save the lattice for last, you'll end up fussing with soft, warm strips of dough over messy filling. Work neater by simply drawing a circle the same circumference as the top of your pie on a piece of parchment. Then, using the circle as your guide, weave your lattice directly on the paper. Chill until you're ready to top the pie and then slide the prebuilt lattice directly onto the filling.

Brush Your Pie to Change Its Appearance

What's on your pastry brush's bristles determines whether your pie will have a high-end sheen or rustic look. For a matte finish, brush the unbaked top crust with whole milk or heavy cream. For a glossy look, use beaten whole eggs or just yolks. And if you want your pie to sparkle, coat with egg white and sprinkle with coarse sugar.

Bake With a Pizza Stone

Another way to stop a soggy bottom is by preheating your oven with a baking sheet or pizza stone on the bottom rack. Bake the pie directly on this seriously hot surface it will offer the bottom some extra heat and produce a beautifully browned crust that will stand up to your filling. For even more insurance, sprinkle some graham cracker, cookie or bread crumbs on the bottom crust before adding the filling &mdash they'll soak up any excess moisture.

Let Custard Filling Jiggle

Custard pies, especially pumpkin, are notorious for splitting down the center &mdash or overbaking and curdling. To minimize this risk, embrace slight underbaking and remove your pie from the oven once the filling is set around the edges but still slightly jiggly in the center. If a split still happens, don't despair &mdash that's what whipped cream is for!

Protect the Edges

Sometimes, the border of the top crust starts to darken before the rest of the pie is finished. You can stop over-browning with a pie shield &mdash a store-bought metal or silicone ring that covers your crust's edg. Or make your own ring out of aluminum foil. For top crusts in danger of burning, cover the entire pie with a large piece of foil.


10 Tips for Baking Perfect Pies Every Time

Want to nail that flaky golden crust, juicy fruit filling or silky custard center? Here's how to make your pie-in-the-sky ambitions a reality.

Bog'liq bo'lgan:

Photo By: Maren Caruso/Getty

Photo By: Joy Skipper/Getty

Photo By: Dorling Kindersley: Charlotte Tolhurst/Getty

Photo By: Ann Cutting/Getty

Bake the Best Pies Ever

Pie baking is a commitment. So there's nothing sadder than when your crust comes out slumpy, soggy or burnt, or when your filling is so runny it looks like a swimming pool. Whether you're making a summer cherry pie or a chocolate extravaganza for the holidays, success is in the details. Follow these tips and never apologize for mediocre pie again.

Butter Must Stay Cold at Every Step

You know those iconic, delicious flaky layers in your pie crust? Cold butter is what makes them happen. But butter is slippery &mdash it wants to melt (and will do so!) at every opportunity. And if it softens before reaching the oven then you'll end up with a tough, misshaped crust.

To ensure this doesn't happen, use ice water and cold butter when making pie dough. Minimize handling the dough and roll it out on a cold surface like a pre-chilled marble stone or a countertop quickly cooled with chill packs. If you're worried your dough is getting too warm, you can always pause and give it a quick cool-down in the fridge or freezer.

To really make butter to behave, you can freeze filled and formed pies for at least 10 minutes before baking. And if your kitchen gets balmy in the summer, you might be better off replacing about two-thirds of the butter in the crust with vegetable shortening, which won&rsquot soften so quickly at room temperature.

Roll Dough So It Won't Stick

A dusting of flour won't always prevent dough from sticking to the counter. Yechim? Chill your dough rounds before rolling them between two pieces of floured parchment or wax paper. You won't have to scrape up stuck scraps, and you'll have an easier time transporting the dough to your pie plate.

Blind Bake the Crust

Some single-crust pies need a little extra prebaked love so they don't get soggy, especially if they're destined to hold a pumpkin or pecan pie. Place the dough in a pie dish, line it with a large piece of foil or parchment and fill with dry beans or raw rice (to stop the dough from puffing up). Bake at 350 degrees F until the dough looks matte instead of wet, about 20 minutes. Remove the foil and weights and bake until the bottom of the crust is just lightly golden, 10 to 15 minutes more. Let it cool, then fill and bake.

Mix Up Your Apples

We've baked hundreds (maybe thousands!) of apple pies in Food Network Kitchen and we almost always use a combination of apples. Not only does it make for a more balanced flavor, but it also means the filling won't end up too mushy or too crunchy. Our winning formula: three-quarters sweet-tart apples that hold their shape (like Granny Smith, Honey Crisp and Mutsu) and one-quarter good applesauce-making apples (like McIntosh). This will ensure that your filling is sweet, tart, toothsome and just a tad saucy.

Thicken Fruit Fillings to Stop Sogginess

Juicy summer fruits release water while they cook. To prevent a soggy pie, toss fresh fruit with a thickener like cornstarch or tapioca starch. Or find a recipe that has a partially-cooked fruit filling &mdash this is especially helpful for blueberry pie. You'll end up with picture-perfect slices with just the right amount of juiciness.

Weave the Lattice Off the Pie

If you save the lattice for last, you'll end up fussing with soft, warm strips of dough over messy filling. Work neater by simply drawing a circle the same circumference as the top of your pie on a piece of parchment. Then, using the circle as your guide, weave your lattice directly on the paper. Chill until you're ready to top the pie and then slide the prebuilt lattice directly onto the filling.

Brush Your Pie to Change Its Appearance

What's on your pastry brush's bristles determines whether your pie will have a high-end sheen or rustic look. For a matte finish, brush the unbaked top crust with whole milk or heavy cream. For a glossy look, use beaten whole eggs or just yolks. And if you want your pie to sparkle, coat with egg white and sprinkle with coarse sugar.

Bake With a Pizza Stone

Another way to stop a soggy bottom is by preheating your oven with a baking sheet or pizza stone on the bottom rack. Bake the pie directly on this seriously hot surface it will offer the bottom some extra heat and produce a beautifully browned crust that will stand up to your filling. For even more insurance, sprinkle some graham cracker, cookie or bread crumbs on the bottom crust before adding the filling &mdash they'll soak up any excess moisture.

Let Custard Filling Jiggle

Custard pies, especially pumpkin, are notorious for splitting down the center &mdash or overbaking and curdling. To minimize this risk, embrace slight underbaking and remove your pie from the oven once the filling is set around the edges but still slightly jiggly in the center. If a split still happens, don't despair &mdash that's what whipped cream is for!

Protect the Edges

Sometimes, the border of the top crust starts to darken before the rest of the pie is finished. You can stop over-browning with a pie shield &mdash a store-bought metal or silicone ring that covers your crust's edg. Or make your own ring out of aluminum foil. For top crusts in danger of burning, cover the entire pie with a large piece of foil.


10 Tips for Baking Perfect Pies Every Time

Want to nail that flaky golden crust, juicy fruit filling or silky custard center? Here's how to make your pie-in-the-sky ambitions a reality.

Bog'liq bo'lgan:

Photo By: Maren Caruso/Getty

Photo By: Joy Skipper/Getty

Photo By: Dorling Kindersley: Charlotte Tolhurst/Getty

Photo By: Ann Cutting/Getty

Bake the Best Pies Ever

Pie baking is a commitment. So there's nothing sadder than when your crust comes out slumpy, soggy or burnt, or when your filling is so runny it looks like a swimming pool. Whether you're making a summer cherry pie or a chocolate extravaganza for the holidays, success is in the details. Follow these tips and never apologize for mediocre pie again.

Butter Must Stay Cold at Every Step

You know those iconic, delicious flaky layers in your pie crust? Cold butter is what makes them happen. But butter is slippery &mdash it wants to melt (and will do so!) at every opportunity. And if it softens before reaching the oven then you'll end up with a tough, misshaped crust.

To ensure this doesn't happen, use ice water and cold butter when making pie dough. Minimize handling the dough and roll it out on a cold surface like a pre-chilled marble stone or a countertop quickly cooled with chill packs. If you're worried your dough is getting too warm, you can always pause and give it a quick cool-down in the fridge or freezer.

To really make butter to behave, you can freeze filled and formed pies for at least 10 minutes before baking. And if your kitchen gets balmy in the summer, you might be better off replacing about two-thirds of the butter in the crust with vegetable shortening, which won&rsquot soften so quickly at room temperature.

Roll Dough So It Won't Stick

A dusting of flour won't always prevent dough from sticking to the counter. Yechim? Chill your dough rounds before rolling them between two pieces of floured parchment or wax paper. You won't have to scrape up stuck scraps, and you'll have an easier time transporting the dough to your pie plate.

Blind Bake the Crust

Some single-crust pies need a little extra prebaked love so they don't get soggy, especially if they're destined to hold a pumpkin or pecan pie. Place the dough in a pie dish, line it with a large piece of foil or parchment and fill with dry beans or raw rice (to stop the dough from puffing up). Bake at 350 degrees F until the dough looks matte instead of wet, about 20 minutes. Remove the foil and weights and bake until the bottom of the crust is just lightly golden, 10 to 15 minutes more. Let it cool, then fill and bake.

Mix Up Your Apples

We've baked hundreds (maybe thousands!) of apple pies in Food Network Kitchen and we almost always use a combination of apples. Not only does it make for a more balanced flavor, but it also means the filling won't end up too mushy or too crunchy. Our winning formula: three-quarters sweet-tart apples that hold their shape (like Granny Smith, Honey Crisp and Mutsu) and one-quarter good applesauce-making apples (like McIntosh). This will ensure that your filling is sweet, tart, toothsome and just a tad saucy.

Thicken Fruit Fillings to Stop Sogginess

Juicy summer fruits release water while they cook. To prevent a soggy pie, toss fresh fruit with a thickener like cornstarch or tapioca starch. Or find a recipe that has a partially-cooked fruit filling &mdash this is especially helpful for blueberry pie. You'll end up with picture-perfect slices with just the right amount of juiciness.

Weave the Lattice Off the Pie

If you save the lattice for last, you'll end up fussing with soft, warm strips of dough over messy filling. Work neater by simply drawing a circle the same circumference as the top of your pie on a piece of parchment. Then, using the circle as your guide, weave your lattice directly on the paper. Chill until you're ready to top the pie and then slide the prebuilt lattice directly onto the filling.

Brush Your Pie to Change Its Appearance

What's on your pastry brush's bristles determines whether your pie will have a high-end sheen or rustic look. For a matte finish, brush the unbaked top crust with whole milk or heavy cream. For a glossy look, use beaten whole eggs or just yolks. And if you want your pie to sparkle, coat with egg white and sprinkle with coarse sugar.

Bake With a Pizza Stone

Another way to stop a soggy bottom is by preheating your oven with a baking sheet or pizza stone on the bottom rack. Bake the pie directly on this seriously hot surface it will offer the bottom some extra heat and produce a beautifully browned crust that will stand up to your filling. For even more insurance, sprinkle some graham cracker, cookie or bread crumbs on the bottom crust before adding the filling &mdash they'll soak up any excess moisture.

Let Custard Filling Jiggle

Custard pies, especially pumpkin, are notorious for splitting down the center &mdash or overbaking and curdling. To minimize this risk, embrace slight underbaking and remove your pie from the oven once the filling is set around the edges but still slightly jiggly in the center. If a split still happens, don't despair &mdash that's what whipped cream is for!

Protect the Edges

Sometimes, the border of the top crust starts to darken before the rest of the pie is finished. You can stop over-browning with a pie shield &mdash a store-bought metal or silicone ring that covers your crust's edg. Or make your own ring out of aluminum foil. For top crusts in danger of burning, cover the entire pie with a large piece of foil.


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