5/29/2023 0 Comments Crumb and crustTo Bake or Not to Bake: Some crumbs are baked or par-baked (meaning partially baked) and some are not.As you can see in the image below, you simply use the flat bottom of the cup to press both down on top of the crust and also press it out towards the side of the pan. Using a flat-bottomed measuring cup can help you create a nice sharp angle at that juncture this makes a nice even layer of crust on both the bottom and the sides. Fingers work fine (as seen below) but it is easy to build up too much crust at the juncture of where the bottom and sides of the pan meet. Depending on the recipe, with springform pans, you might only cover the bottom or you might go up the pan’s sides ½ inch, halfway or all the way. With pie plates and tart pans, you will also be going up the sides. Once the crumbs and melted butter (and sugar and any other ingredients called for) are well combined, dump them into the prepared pan and begin to press all over the bottom in an even layer. Prep your plate or pan with nonstick spray. Creating the Crust: Most crumb crusts are pressed into pie plates, tart pans or springform pans and certain techniques remain the same.Upon serving, this allows you to insert your serving utensil more easily and gives you a better chance at getting a clean slice out of your pie plate. If you coat the entire plate, you might have issues with the crust sliding down the sides, but we find it beneficial to spritz the top edge. For pie plates, you have be a bit more precise. For loose-bottomed tart pans and springform pans, coat the bottom and sides with nonstick spray. Prep Your Pans: Nonstick spray figures into your prep, but how you use it depends on the kind of pan you are baking with.It will take a little while to get the crumbs fine and even. Then use a rolling pin to smash and roll those crumbs into submission. Begin by crushing with your hands to break them down. If you want to go unplugged, you could try placing your cookies in a heavy zip-top bag (not quite sealed to allow air to escape). In the image above, the cookies are not finely ground enough. You want as fine a texture as possible so that the crumbs, once combined with the melted butter, create a nice, smooth and tight crust. How the Cookie Crumbles: Grinding your cookies in a food processor fitted with a metal blade is the way to go.As each of these cookies has its own flavor, texture and fat profile, you will have to fine-tune the amount of butter and other ingredients to create the crust. Not all Crumbs are Equal: Graham crackers are used to make the most common crumb crusts, but do not overlook chocolate cookies, crisp oatmeal cookies, shortbread cookies, vanilla wafers or gingersnaps as tasty alternatives.Here are our best tips for handling crumb crusts: Crumb crusts are also super-easy to make. With refrigerated or frozen desserts, or creamy fillings in particular, a crumb crust juxtaposes beautifully with their smooth quality, creating an interesting and textural contrast. One crust is no better than another it is a matter of the application. Crumb crust for pies, cheesecakes and other desserts can be made from a variety of ingredients – graham crackers, chocolate cookie crumbs, gingersnaps, vanilla wafer crumbs, shortbread or oatmeal cookie crumbs, to name a few.
0 Comments
Leave a Reply. |