Hey there, I'm back this week with Alton Brown to tell you about The Creaming Method (you'll remember that I've been working my way through "I'm Just Here for More Food"). This method refers to that wonderfully vague phrase you see in tons of recipes, "cream until light and fluffy". This is one of those phrases that always gets me a little nervous. What exactly does that mean, "light and fluffy"? hmmm? Well, Alton is here to help us out. In a nutshell, here's how it goes:
- Measure all ingredients. Fats should be "pliable but solid". You want soft butter, no signs of melting.
- Combine dry ingredients (except sugar) and give them a whirl in the food processor.
- Beat eggs together along with any extracts.
- Using your stand mixer on medium with the paddle attachment, mix the fats a bit to spread them around the bowl. Then, slowly add the sugar and beat until the mixture lightens in color and increases slightly in volume.
- Reduce speed to stir and add the egg mixture, slowly. Stop to scrape down the bowl as needed.
- Add dry ingredients in 3 installments, alternating with liquids. Ending with the liquid will give you a smoother batter.
- stir in any chocolate chips or nuts etc.
Want to try a pound cake recipe?
- Chocolate Pound Cake from Food Network
- Deep Fried Chocolate Pound Cake
- Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze!!
Check out what Wikipedia has to say about it.
Something tells me that Jenn is making something that might not go with my cake, let's see what she's up to.