you put it in a container and saran wrap it and then put it in the fridge
you put it in a container and saran wrap it and then put it in the fridge
Pastry is cooked dough.
what does lard do in cooking
a flaky rectangular pastry with a sweet filling
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Yes you can because pastry chef and chef are both the art of cooking.
You should chill all pastry before using as this stops the pastry from SHRINKING
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some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
In cooking, scoring the pastry would be to make a series of small cuts. Scoring allows steam/heat to escape in a chosen location rather than risk blowing out the pastry "seams" during cooking.
A pastry brush.
To brush oil or egg on top of items