Lorein Pascal (TV presenter and author of cookbooks) compares cooking culinary delights with a large-scale scientific experiment. She believes that when a cook, having mixed butter, eggs, sugar and flour until a homogeneous mass, carefully puts this simple piece in the oven, she witnesses miraculous transformations.
The philosophy of the famous woman chef
Lorraine has no doubt: the products, mixed together, form a magical substance. They, as if holding hands, spin in a bizarre round dance and gradually grow in a warm oven. The most difficult task that the cook is forced to master during this period is to show patience. After all, the smells coming from the stove are so pleasant ...
It's magic, I'm sure Lorraine Pascale, makes cakes so beautiful and delicious. Of course, the culinary specialist will need some experience and some knowledge, without which it is impossible to knead the dough for a delicious cake. But everything else is pure cookery magic.
Little Secrets Lorraine
Oil, according to Lorraine Pascal, is an indispensable ingredient (of course, if used correctly). The same goes for sugar and eggs connected by dough.
But the main secret of the cook is the proportions, without which it is impossible to bake a delicious cake.
The beauty of cookery magic, says Pascal (recipes from Lorraine are offered at the end of this article), is that anyone can create it. Each cookery’s magical recipe begins with a favorite item in the kitchen. For Lorraine, such a thing is an oven, which, before proceeding with the preparation of the cake, must be heated.
And then what? 200 grams of powdered sugar, the same amount of butter, whipped together with a massive wooden spoon, and ... the magic curtain was opened ... It remains only to introduce four medium-sized eggs into the resulting fragrant essence, and mix everything thoroughly again.
The last “touch” of magical transformations Lorraine Pascal calls the addition of 200 g of self-rising flour. Now it remains only to pick up a "house" for the future cake and to line its bottom with baking paper.
The main thing is not to scare away the dough
The main problem that even experienced chefs are sometimes not able to solve, according to the author and the leading culinary program “Baking Without Problems”, may be curiosity and impatience that make the baker’s mage look into the oven every now and then, unnecessarily opening it, and hindering wonderful transformations.
They know well about this problem, who once violated the main rule of a delicious cake: do not look into the oven until the magic time has ended - 30 minutes.
Lorraine Pascal: recipes for simple and delicious desserts
To prepare a delicious cheesecake, Lorraine advises to take 300 - 400 g of sweet chocolate chip cookies, grind it in a blender and mix with the same amount of melted butter. Thoroughly mixing these components, she spreads the resulting mixture in a baking form, evenly distributes.
The resulting workpiece, which is destined to be a support for cheesecake, must be given time — the cookie should be soaked in butter. Only then can you continue to conjure over the cake.
At the next stage of preparation, it is necessary to wrap the baking dish with a fragrant billet so that it follows the contours of the form, and when it is done, get the fat cottage cheese (about 600 g), mix it with the same amount of flour.
Beating the last two components with a blender, Lorraine adds eggs to the resulting mixture, again thoroughly mixes until a homogeneous mass is obtained. Next comes the turn of grated lemon peel and 0.5 l of cream. All components must be carefully mixed again.
The cook cautiously distributes the resulting mass over the first workpiece and sends the future cheesecake to the oven, heated to 180 degrees, for 30 minutes. After this time, the mold removed from the oven should be freed from the foil and, wrapping it with cooking film, allow the cheesecake to cool.
In the arsenal of Lorraine Pascal, there is another simple dish - chocolate brownies. Lorraine masterfully prepares them from flour (2 tablespoons) mixed with a pinch of salt and a tablespoon of cocoa powder, butter (165 g), three whole eggs and two egg yolks, a bar of dark chocolate (200 g) and sugar (165 g) .
First of all, Lorraine considers it necessary to melt butter and chocolate in a water bath - these products must cool before they are involved.
The cooled butter-chocolate mixture must be combined with eggs whipped with sugar, and then carefully introduce the flour mixed with salt and cocoa. All ingredients must be mixed thoroughly. The resulting dough Lorraine Pascal has in a rectangular shape, the bottom of which is lined with baking paper.
The girl decorates the surface of the future cake with walnuts, dried fruits, or just pieces of chocolate chip cookies, after which this piece of culinary art is baked in an oven heated to 180 degrees for half an hour.
Before cutting the finished cake into squares, it must be allowed to cool. Lauraine decorates the finished brownies with boiled condensed milk and grated chocolate, and in the absence of these components - icing sugar.