Thursday, April 23, 2009

How to make the best puddings?

For steam puddings, lidded metal molds are ideal. Seal mold with a piece of parchment paper secured with kitchen twine or a thick rubber band, and then cover with foil, sealing edges.
Water bath method. Fill a baking pan with hot water to reach halfway up the sides of the mold. the simmering water provided gentle heat to ensure that the pudding is evenly cooked.
Observe the water. The water must gently simmer the steaming process and not be allowed to boil. You may also need to add more water during the steaming.
Unmolding. Remove the mold from the water bath and let it cool. The pudding must be cold enough before unmolding. Carefully run a knife around the edge to loosen.
Bread pudding shield. To prevent splattering, shield pudding with foild when pouring water into the baking pan; remove the foil before cooking.

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