Bon Appetit Desserts (11 page)

How to: dice a mango

1. Stand the mango on one end with a tapered side toward you. Slice off each long side, cutting as close to the pit as possible.
   

2. With the tip of a knife, cut a crosshatch pattern in the flesh of each section, cutting down to (but not through) the skin [1].
   

   

3. Press on the back of the skin on each section, turning it inside out so that the flesh pops up. Cut the cubes off the skin with a knife [2].
   

   

4. Slice any remaining flesh off the pit, then dice.
   

How to: grate citrus peel

1. Use a very sharp handheld grater. Hold the citrus firmly in one hand and draw the grater across the surface of the fruit to remove just the colored surface of the peel, not the white pith, which is bitter.
   

2. Continue turning the fruit and grating the peel until the peel is removed or you have the amount called for in the recipe.
   

How to: remove citrus peel (zest)

1. For long, thin strips of peel, remove the outer layer of the peel (not the white pith) with a vegetable peeler.
   

2. Trim the peel or thinly slice the peel according to the recipe instructions.
   

How to: segment citrus fruit

Citrus sections without any peel, pith, or membrane are called “supremes.”

1. Use a thin knife to cut off the stem end of the fruit, just to the point of exposing the flesh. Cut off the opposite end [1].
   

   

2. Place the fruit, cut side down, on the work surface and cut away the peel and pith while following the contour of the flesh [2].
   

   

3. Place the citrus on its side and cut carefully between the membranes to release the segments [3].
   

   

How to: peel peaches

1. Bring a large saucepan of water to boil.
   

2. Using a small sharp knife, mark an X on the bottom of each peach.
   

3. Using a slotted spoon, gently lower the peaches into the boiling water and blanch (cook briefly) for 30 seconds.
   

4. Transfer the peaches to a strainer and rinse under cold water, or plunge into a bowl of ice water to cool.
   

5. Slip the skins off the peaches with your fingertips.
   

EVEN EASIER
: Purchase a serrated peeler, which makes quick work of peeling fresh peaches and eliminates the need for blanching. Serrated peelers are available at many supermarkets and at kitchen supply stores.

How to: peel pineapple

1. Using a long serrated knife, cut off the leafy top end of the pineapple first, then cut off the base.
   

2. Stand the bottom of the pineapple on the cutting board. Starting at the top of the fruit, cut away the skin, following the contour of the fruit.
   

3. Using a small paring knife or the gouging end of a vegetable peeler, remove any remaining brown eyes from the flesh.
   

1. Let ice cream stand at room temperature for 10 to 15 minutes, until it is easy to scoop and serve.
   

2. Alternatively, place the ice-cream carton in the microwave and heat on low power at 10-second intervals until it is soft enough to scoop.
   

Baking powder
: Whisk 2 tablespoons cream of tartar with 1 tablespoon baking soda and 1½ tablespoons cornstarch; make sure mixture is well blended.

Crème fraîche
: Combine 1 cup heavy whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature until thickened, 8 to 24 hours. Stir well and chill until serving time.

Greek-style yogurt
: Place regular yogurt in a cheesecloth-lined strainer set over a large bowl. Cover and chill overnight to drain (the yogurt will thicken).

Mascarpone cheese
: Blend 8 ounces cream cheese with ¼ cup whipping cream and 2½ tablespoons sour cream.

Self-rising flour
: Add 1½ teaspoons baking powder and ¼ teaspoon salt to 1 cup all purpose flour to equal 1 cup of self-rising flour.

It is critically important to measure flour properly when baking—even a tablespoon or so too many or too few can alter a recipe’s results.

1. Today’s supermarket flour is pre-sifted, so unless a recipe calls for flour to be sifted before measuring, it is not necessary to do so.
   

2. Use a large spoon to stir the flour in the bag or canister to loosen.
   

3. Dip the measuring cup into the flour, then use a knife to level the flour in the measuring cup, using a sweeping motion so as not to compress the flour.
   

For greater precision, many experienced bakers prefer to measure their ingredients by weight rather than by volume. Here are the weight equivalencies for 1 cup of the most commonly used dry ingredients:

All purpose flour = 4½ ounces

Cake flour = 4 ounces

Whole wheat flour = 5 ounces

Granulated sugar = 7 ounces

Firmly packed brown sugar = 7½ ounces

Powdered sugar = 4 ounces

Cornmeal (regular) = 5½ ounces

1. Use a glass measuring cup with the measurements marked on the side.
   

2. Set the cup on a flat counter or surface to fill.
   

3. Wait for the liquid to settle, then bend down and read the measurement at eye level for accuracy.
   

Toasting nuts brings out an incredible fragrance and flavor, so you should never skip this step in a recipe: What you might save in time you’ll lose in the quality of the final product.

1. Preheat the oven to 350°F
   

2. Arrange the nuts in a single layer on a large rimmed baking sheet.
   

3. Toast the nuts in the oven until slightly darker in color and fragrant. Always cool nuts completely before using them in recipes. Cooking times vary depending on the kind of nuts you’re using:
   

   Almonds, sliced: 7 to 10 minutes
   

   Almonds, slivered: 7 to 10 minutes
   

   Almonds, whole: 10 minutes
   

   Hazelnuts
   *
   : 12 to 15 minutes
   

   Pecans: 12 to 15 minutes
   

   Pine nuts
   **
   

   Walnuts: 10 to 15 minutes
   

Bon Appétit
pie crust and pastry dough recipes use visual descriptions to indicate what the dough should look like at various stages. When first combining the dry ingredients with the fat, the instructions generally say to mix the ingredients until “pea-size pieces” form [1] or until the mixture resembles “coarse meal” [2]. After adding liquid, instructions often say to combine “until moist clumps form” [3].