What is Şu Dough? How to Make It, Areas of Use and Tips | HORECA TREND
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What is Şu Dough? How to Make It, Areas of Use and Tips

Doughs, one of the basic building blocks of the kitchen, have spread over a wide range in world cuisines. Among these, “çu dough”, which stands out with its unique structure, attracts attention especially as a gift of French cuisine. However, many people may not know exactly what şu dough is and in which recipes it is used. In this article, we will provide comprehensive information about the details of şu dough, how it is made, tricks and areas of use. If you are ready, let's discover all the details about this special type of dough together!

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What is This Dough?

Pâte à choux (French: pâte à choux) is a special type of dough made with water, flour, butter and eggs as its base, which puffs up and forms a hollow structure when cooked. It takes its name from the French word “choux”, which means “cabbage” in Turkish. Interestingly, when cooked, the dough is thought to resemble small cabbages, which is how the name came about.

The most distinctive feature of the dough is that it has a fluffy and light texture. Since its interior is completely emptied during cooking, it can be filled with different fillings. Thanks to this feature, it has a wide range of uses in sweet and salty recipes.

History of Şu Dough

The origins of the dough date back to the 16th century and are believed to have originated in Italy. However, it was French cuisine that made this dough famous. French chefs developed the dough and laid the foundation for iconic desserts such as profiteroles, eclairs and Paris-Brest. Today, the dough has taken its place as a classic type of dough in world cuisines.

Ingredients and Preparation of Şu Dough

Although the dough is made with simple ingredients, getting the right consistency and texture requires some skill. Here are the basic ingredients used in making the dough:

  • Water and Milk: The main liquids of the dough are water and milk, usually used in equal proportions. Milk adds extra flavor and softness to the dough.
  • Butter: It is a basic ingredient that enhances the flavor of the dough. Make sure that the butter is completely melted.
  • A: It is the main ingredient that creates the structure of the dough. It is important to mix quickly while adding flour.
  • Egg: It is the most important ingredient that ensures that the dough rises. Eggs are added one by one and mixed carefully to control the consistency of the dough.

Making the Dough Step by Step

  1. Boil the Butter and Liquid: Put water, milk and butter in a pot and boil over medium heat. Don't forget to add a pinch of salt.
  2. Add Flour: Add the flour mixture all at once to the boiling mixture and stir quickly. Continue stirring until the dough pulls away from the sides of the pot.
  3. Chill the Dough: After removing the dough from the stove, let it cool for a few minutes. If it is too hot, the eggs may cook.
  4. Add the Eggs: Add the eggs one by one and mix well after each addition. The dough should have a glossy and fluid consistency.
  5. Shape and Bake: Put the dough in a piping bag and shape it on a baking tray. Bake in a preheated oven until golden brown.

Areas of Use of Şu Dough

The dough is a versatile ingredient in the kitchen, being used in both sweet and savory recipes. Here are the most popular uses for the dough:

Sweet Recipes

  • Profiterole: Perhaps the most well-known form of this dough is the profiterole, which is filled with cream and covered with chocolate sauce.
  • attachments: Known for its long and thin shape, this dessert is filled with cream and covered in chocolate.
  • Paris-Brest: This circular dessert is made by filling the dough with hazelnut cream.

Salty Recipes

  • Gougeres: They are small dumplings flavored with cheese and usually served as an appetizer.
  • Sandwich Fillings: They are served stuffed with various cheeses, vegetables or meats.
  • Mini Snacks: It is frequently included in recipes for small salty bites served at weddings or invitations.

Tips for Making Shu Dough

To make this dough perfect, you need to pay attention to some tricks:

  • Mix Flour Well: When cooking the dough, the flour should be completely mixed in and pull away from the sides of the pan. This determines the texture of the dough.
  • Add Eggs in Controlled Steps: It is important to add the eggs one by one and monitor the consistency of the dough, rather than adding all the eggs at once. You do not want the dough to be too runny or too hard.
  • Pay Attention to Oven Temperature: While cooking this dough, be careful not to open the oven door for the first 20 minutes. Otherwise, the dough will not rise enough.

Advantages of Shu Dough

The popularity of this dough is due to its many advantages:

  • Flexibility: It can be used in both sweet and savoury recipes.
  • Fluffy and Lightweight Structure: It swells during cooking, creating a hollow structure and is an ideal base for different fillings.
  • Easy Shaping: It can be easily shaped using a piping bag.

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What is Julienne and Its Importance in the Food World

Julienne is a chopping technique that is frequently used in the art of food preparation and is indispensable in professional kitchens. This technique, which has spread from French cuisine to world cuisines, combines aesthetic presentations and balanced cooking methods. So, what exactly is julienne and why is it so popular? Let's take a closer look.

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What is Julian?

Julienne means cutting into thin and long sticks. It is usually applied to vegetables, meats or fruits and this cutting style adds both visual aesthetics to the dishes and ensures that the ingredients are cooked evenly. For example, julienne cut carrot or zucchini pieces create both elegance in the dishes and cook quickly. This technique has a deep-rooted place in French cuisine and combines aesthetics with practicality in the world of gastronomy.

Julienne Joinery Techniques and Tips

Proper julienne cutting takes a little practice and the right equipment. Here’s what you need to know to master the julienne technique:

  • Choosing the Right Knife: It is important to use a sharp, quality chef's knife. Dull knives can crush the material and not provide a clean cut.
  • Preparation of Material: Before starting to julienne vegetables or meat, they should be washed properly and peeled if necessary.
  • Cutting Angle and Dimensions: Julienne cuts are usually in the form of sticks, 4-5 cm long and 1-2 mm thick. Consistency of size ensures uniform results during cooking.

Benefits of Julienne Cutting

This technique is not only visually impressive, but also offers practical advantages:

  • Quick Cooking: Julienne cut ingredients cook faster thanks to their fine structure. This saves time, especially in busy kitchen environments.
  • Flavor Balance: Thin and long cut ingredients absorb sauces better and provide a balanced flavor in meals.
  • Aesthetic Presentation: Julienne cutting makes your meals look like they were prepared by professional chefs.

Where is Julienne Joinery Used?

Julienne cuts are frequently encountered in different recipes and cuisines. It is especially common to use them in the following dishes:

  • Vegetable food: Vegetables such as carrots, zucchini and red peppers are julienned and used in wok dishes or sauté recipes.
  • Meat foods: Thin julienne cuts of meat are ideal for marinating and allow for quick cooking.
  • Salads: Julienne cut ingredients add both elegance and flavor to salads.

Julienne and Other Cutting Techniques

There are different chopping methods in the culinary world, but julienne stands out among these techniques for both its ease and aesthetic contribution. Here are the differences between julienne and other chopping techniques:

  • Brunoaz: Chopping into small cubes
  • Batonnet: Cutting into larger sticks
  • mirepoix: Large cuts, usually used in soups

Julian and Healthy Nutrition

Julienne cutting is quite suitable for preparing healthy meals. Thinly cut vegetables are cooked with little oil, minimizing vitamin and mineral loss. In addition, julienne vegetables can be easily prepared with healthy methods such as steaming.

How to Do Julienne Joinery at Home?

Julienne is pretty simple to do at home with the right equipment and a little patience. First, you can use kitchen tools like a chef's knife or a mandolin cutter. Make sure to place the vegetables on a flat surface and cut them into evenly sized pieces. Although it may seem difficult at first, you can master this technique with practice.

The Place of Julienne Techniques in Kitchen Trends

Nowadays, in kitchens, aesthetics and taste are desired to be presented together. Julienne cut is frequently preferred in modern food presentations. Julienne, which is indispensable for minimalist and stylish presentations, is also one of the cornerstones of creative recipes in the world of gastronomy.

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What Does Tempering Mean? Techniques and Application Areas

In culinary arts, the term “tempering” refers to bringing particularly delicate ingredients to the right consistency and achieving the desired properties. This technique is used especially when working with chocolate, eggs or liquid ingredients. Proper tempering can make a big difference in both taste and appearance. So, what exactly does tempering mean, what materials is it used on and how is it applied? Here are all the details…

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What Does Tempering Mean?

Tempering is the process of heating and cooling a substance in a controlled manner to obtain the desired stability and consistency in its structure. This technique is often used in the kitchen when working with sensitive materials such as chocolate, eggs, and butter. Tempering is applied to preserve the physical and chemical properties of materials and to give them shine, uniform consistency, or durability.

One of the most well-known examples is chocolate tempering. The tempering process is necessary for the chocolate to melt to the right consistency and to have a smooth, shiny and crispy structure after it solidifies. Tempering is used not only in chocolate, but also in the combination of eggs and other liquid ingredients.

Various Areas of Use of Tempering

Tempering is found in different areas of the kitchen. Here are the materials where this technique is most commonly used:

Tempering Chocolate

Tempering chocolate is a process used to ensure that chocolate melts and solidifies properly. Properly tempered chocolate:

  • It has a shiny surface.
  • It makes a “crack” sound when broken.
  • It does not melt easily at ambient temperature.

During the tempering process, the cocoa butter crystals in the chocolate are controlled. This process ensures that the chocolate has a stable structure. Untempered chocolate can have a dull appearance and be soft or grainy in texture.

Tempering Eggs

Tempering eggs is the process of slowly heating beaten eggs before adding them to a hot mixture. This technique prevents the eggs from cooking due to the sudden change in temperature and ensures a smooth mixture.

  • béchamel sauce or hollandaise sauce It is frequently used in sauce recipes such as.
  • It is preferred to obtain a smooth consistency in making soups, creams and desserts.

Ice Cream and Creams

Tempering is a technique also used in ice cream making. In order for the ice cream to have a creamy texture, the mixture must be carefully heated and cooled. This process ensures a homogeneous consistency.

Chocolate Coatings and Confectionery

Tempering ensures that chocolate coatings and confectionery have a smooth texture. Especially when making chocolate confectionery, tempered chocolate creates a smooth surface and a shiny appearance.

How to Temper Chocolate?

Tempering chocolate requires the right temperature and technique. Here is a step-by-step guide to tempering chocolate:

Necessary materials

  • High quality chocolate (dark, milk or white)
  • Double bottom pot or bain-marie setup
  • Digital kitchen thermometer
  • Spatula

Steps

  1. Chop the Chocolate: Cut the chocolate into small pieces. This will help the chocolate melt evenly.
  2. Prepare the Bain-Marie: Heat a pot of water. Place a heatproof bowl over it, but be careful not to let the water touch the chocolate.
  3. Melt the Chocolate: Melt the chocolate slowly over low heat. For dark chocolate, heat it to 45°C, for milk chocolate, 40°C, and for white chocolate, heat it to 38°C.
  4. Cool the Chocolate: Stir the melted chocolate and cool it down. For dark chocolate, reduce it to 27°C, for milk and white chocolate, reduce it to 26°C.
  5. Reheat the Chocolate: Finish tempering the chocolate by gently warming it once more (between 30-32°C).
  6. Ready to Use: You can use tempered chocolate in molds, for coatings or for decoration.

How to Temper Eggs?

Tempering eggs requires care, especially when mixing hot liquids into the eggs. Here is a simple explanation of the process:

Steps

  1. Beat the Eggs: Beat the eggs in a bowl and whisk until smooth.
  2. Slowly Add the Hot Liquid: Add the hot milk, soup or cream little by little to the beaten eggs, whisking constantly.
  3. Combine the Mixture: Slowly pour the egg mixture into the pan and stir while stirring. This will prevent the egg from cooking and will ensure the mixture is smooth.

Tips for Tempering Process

The tempering process is a delicate technique and some tricks must be taken into account:

  • Temperature Control: It is very important to reach the correct temperature range, especially when tempering chocolate.
  • Patience: The tempering process cannot be rushed. The materials must be heated and cooled slowly.
  • The Right Equipment: A digital kitchen thermometer is a must for the tempering process.
  • Continuous Mixing: Not stopping stirring ensures that the ingredients are mixed homogeneously.

Advantages of Tempering Process

Tempering not only adds flavor to dishes, but also improves appearance and texture. Here are the advantages of tempering:

  • Chocolate: It provides a brighter, harder and more brittle structure.
  • Eggs and Sauces: Creates a smoother consistency.
  • Ice cream: Provides a homogeneous structure and creamy texture.

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What is Gratin? History, Cooking Techniques and Delicious Recipes

French cuisine is famous for its sophisticated flavors in world gastronomy. Among these flavors, “gratin”, a cooking method that is both practical and eye-catching, draws attention. Gratin creates a golden and crispy crust on the top layer of the dish, providing a rich experience both visually and tastewise. So, what is gratin, how is it made and in which recipes is it used? In this article, we will take a look at the details of the gratin cooking method, its tricks and the most popular gratin recipes.

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What is Gratin?

Gratin is derived from the French word “gratiné” and means “scraped” or “grated”. Gratin, one of the classic techniques of French cuisine, is the process of baking food in the oven and browning the top. In the gratin method, grated cheese, bread crumbs or a creamy mixture is usually sprinkled on the food and cooked near the top of the oven. As a result of this process, a golden, crispy and delicious crust is formed on the food.

The gratin method is not just a cooking technique, it is also one of the most delicious ways to add a sophisticated touch to dishes.

Origin of the Gratin Technique

The gratin technique originated in 18th century French cuisine. Originally, it was made by sprinkling leftovers with cheese or breadcrumbs and reheating them in the oven. It was a technique used to both repurpose and add new flavor to dishes. Over time, gratin became a preferred method for preparing not only leftovers but also many different recipes made from scratch.

How to Make Gratin?

To prepare gratin, you need some basic ingredients and steps. Here are the basic steps to making a classic gratin:

Materials

  • Main course ingredients (potatoes, vegetables, chicken, seafood, etc.)
  • Grated cheese (gruyère, parmesan or cheddar cheese is preferred)
  • A creamy mixture (cream, milk or bechamel sauce)
  • Bread crumbs or crackers (optional)
  • Salt, pepper and other spices

Construction Stages

  1. Prepare the Main Ingredient: Potatoes, vegetables or other main ingredients can be boiled or lightly cooked beforehand.
  2. Grease the Baking Dish: Prevent sticking by greasing the bottom of the bowl in which you will make the gratin with butter.
  3. Create Layers: Place the main ingredient in the baking dish and pour the cream mixture over it.
  4. Prepare the Top Layer: Sprinkle the grated cheese and optional bread crumbs evenly over the dish.
  5. Bake in the Oven: Bake in a preheated oven at 180-200°C until the top layer is golden brown. This usually takes 20-30 minutes.
  6. Serve: After taking the gratin out of the oven, let it rest for a few minutes before serving.

In Which Foods Is Gratin Used?

The gratin method can be used with almost any type of food ingredient. It is a versatile technique that can be used in both main dishes and side dishes. Here are the foods that are commonly used for the gratin method:

Vegetable Gratin

  • Potato Gratin (Gratin Dauphinois): Prepared by baking thinly sliced ​​potatoes with cream and cheese in the oven, this classic French dish is one of the most well-known examples of gratin recipes.
  • Cauliflower Gratin: Prepared with boiled cauliflower, bechamel sauce and cheese and baked in the oven.
  • Spinach Gratin: It is a light and nutritious gratin recipe prepared by combining spinach, garlic and cheese.

Meat and Chicken Gratin

  • Chicken Gratin: Prepared with chicken breast pieces, mushrooms and cream and covered with cheese.
  • Minced Meat Gratin: A hearty gratin recipe with layers of ground meat, vegetables and béchamel sauce.

Seafood Gratin

  • Shrimp Gratin: A mixture of shrimp and cream is baked in the oven with parmesan cheese.
  • Fish Gratin: It is made with rich-flavored fish, especially salmon, and is topped with breadcrumbs and cheese.

Pasta and Grains

  • Baked Pasta Gratin: It is prepared by baking pasta mixed with bechamel sauce and grated cheese in the oven.
  • Rice Gratin: Cheese and cream are added to boiled rice and fried in the oven.

Tips for Cooking Gratin

There are some tricks to consider when making gratin. Here are some tips for preparing a perfect gratin:

  • Use the Right Cheese: Cheese is one of the most important ingredients in gratin dishes. Choose cheeses that melt easily, such as Gruyère, Parmesan or Cheddar.
  • Prepare a Thick Sauce: Béchamel sauce or cream acts as a binder that binds the main ingredients together in gratin recipes. It is important that the sauce has a smooth consistency.
  • Prepare the Layers Balanced: Placing the ingredients evenly ensures that each part of the dish has the same flavor.
  • Pay Attention to Oven Temperature: Gratin dishes are usually cooked at high temperatures, but make sure the ingredients are cooked through before browning the top too much.

Advantages of Gratin Recipes

The gratin method not only increases flavor, but also stands out with its practicality. Here are some advantages of gratin recipes:

  • Variation: It can be made with any type of ingredient, from vegetables to meat, pasta to seafood.
  • Taste and Visuality: With its golden yellow skin and rich aroma, it appeals to both the eye and the palate.

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