One of the most captivating aspects of food television—whether it’s a lushly shot documentary, a fierce competition series or an intimate “come into my kitchen” show—is that tantalizing thought: “That looks delicious…should I give it a try?”
For fans of “The Great British Bake Off,” this urge often peaks with each beautifully crafted pastry. While most of us don’t have a tent for baking, we (hopefully) have a functional kitchen and basic ingredients to attempt cookies, cakes or pies. While the intricate chemistry of baking can someone topple even the greats, that doesn’t always have to be the case.
Salon was recently able to connect with Bridget Vickers, Associate Dean of Students at the Institute of Culinary Education’s Los Angeles campus, to get some answers on some of the most common home baking troubleshooting questions.
How do I “save” my under-baked pastry?
If you discover your pastry is underbaked, don’t despair! You can gently slide it back into the oven at a lower temperature, ensuring not to overbake the edges. For a beautiful finish, use a pastry brush to glaze the top with egg wash or milk. Keep an eye on it to avoid any further mishaps!