Scoffopedia

Author: Scoffo

  • Croquembouche

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    A croquembouche is a French dessert consisting of a pyramid of choux-buns bound with threads of caramel. It’s sometimes served instead of a wedding cake or as a treat at other parties.  It’s become popular also to make a croquembouche to look like a decorative Christmas tree.  

  • Blanch

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    Blanching is to briefly and partially cook food, usually vegetables or fruit, in boiling liquid, usually water but oil is sometimes used. The technique is useful for preparing vegetables for the freezer.  In which case, once the food has been briefly cooked it’s usual to arrest the cooking process by plunging the fruit or vegetable…

  • Slashing

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    Slashing is a bakery term which refers to slashing the top of the dough with a very sharp knife or razor blade. This is crucial – a blunt knife simply won’t do the job properly. As well as giving the bread an attractive appearance, historically – in the days of communal ovens – it was…

  • Knead

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    Kneading is the process of working dough, especially bread dough, to speed up the development of gluten to turn the dough into a firm and more workable mass. Kneading isn’t necessary – there are plenty of no-knead recipes.  Given enough time and water, the proteins in wheat flour will do this for themselves. Kneading is…

  • Burst

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    When bread loaves are first put in the oven to bake, they swell rapidly. This is known as oven spring. If this has been planned for, eg by slashing the top with a lame or sharp knife, it can give the loaf an attractive design. However, a rupture, or random burst, could look unattractive so…

  • Autolyse

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    Autolyse is a term for bread baking technique of mixing the flour and water together and leaving it to rest before adding the other ingredients, such as yeast and salt. This simple technique is said to improve the structure of the bread as well as to make mixing and kneading easier. Professor Raymond Calvel, a…

  • Sausage rolls

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    A sausage roll is a savoury pastry snack which is popular in Britain and in the Commonwealth nations.  They’re commonly sold in retail outlets such as supermarkets and bakeries.  The mini, or cocktail, versions are often served hot or cold as buffet or party food. A sausage roll consists of a tube of sausage meat…

  • Balsamic vinegar

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    True Balsamic vinegar is an artisan product from Modena, in Italy.  It’s made from grape juice, which is simmered to make a concentrate, and then fermented. Finally it’s matured in barrels for a minimum of 12 years. The barrels used are made from different woods to impart different flavours. The result is a rich, dark…

  • Anchovy

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      These small (usually between 8-10cm), silver fish are found in various parts of the world which have warmish salt water, eg the Mediterranean. For export, they are almost always filleted, salt-cured and packed in salt or oil. Then they can be purchased in jars or tins from shops and supermarkets around the world. In…

  • Freezer burn

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    Food which has been stored in a freezer without being properly wrapped or packaged can become dry and discoloured due to exposure to the air. This is known as freezer burn. Freezer-burned food is still edible, assuming it’s not too ancient or hasn’t suffered some other deterioration. However, the flavour, texture, and nutrients will be…