Crust for baking to measure and in stock
I have this tip, how to make crust for baking to measure and in stock, of one of my role models in cooking, Johann Lafer. Since I could not find him here, post him.
You stir your favorite crust mass as usual and put it in the fridge for a few hours.
Place a layer of cellophane film on your work surface, wrinkle-free. The size of the film should correspond approximately to the footprint of your freezer or freezer compartment. By no means bigger.
Remove the crust from the fridge and spread on the foil about 5 mm thick.
Place another layer of foil over the mass, parallel to the bottom foil.
Use a rolling pin to spread the crust paste carefully and evenly between the two sheets
Finally, place the result on the bottom of your freezer drawer.
You repeat this for as many crusts as you like: mushrooms, herbal pesto, tomato pesto, etc.
Then is the time come to the your yours. If you need a crust for your fillet of salmon, you simply take a crust mass plate from the freezer compartment, place it on the wood / worktop and cut it with a sharp knife through the foil to exactly the desired size and shape. The unplayed part goes back to the freezer.
Then you take off from the cut part of the film and places the foil-free side accurately on the fillet. Finally, you pull off the now above lying second slide. Now the filet can be put in the oven as usual.
