We can thank Covid-19 for gracing our feeds with lots of home cooking. Today we are placing the spot light on Executive Chef Dan Brunina of Hudson House, previously the Chef de Cuisine at The Ryland Inn.
Mise en Place: a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.
Mix your ingredients until the butter becomes about the size of pebbles.
“DO NOT OVERMIX”
Biscuits should be mixed until the dough just barely comes together, no more. If a little bit of the flour is left behind, that’s fine. The key is to not over mix.
Although your dough looks lumpy, it should have evenly distributed moisture. It’ should be a cohesive ball, not a smooth one.
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter,
When you bake your biscuits, the butter will melt creating steam pockets thus deriving the many different layers.
Delicate, flaky, and airy layers in the making.
Cut or stamp your dough, which ever you prefer.
Cutting your dough instead of stamping will produce less waste!
Convection vs Convention: the heat source in a convention oven is stationary, usually radiating from a heating element in the bottom of the appliance, while in a convection oven a fan circulates the hot air all around the place
Adjust the temperature of your conventional oven by increasing it 25 degrees (410F). Convection also speeds up the cooking process so keep an eye out until your biscuits are golden.
Dan paired his biscuits with homemade fried chicken & green beans.
We are LIVING for all of Dan’s at home cooking content and we know you will too. Make sure to give him a follow @dbrunina as he is sharing with us all what he’s up to daily.
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