Fun Stuff > CHATTER
A Cooking Thread?
doombilly:
--- Quote from: Mister D Nomms on 16 May 2012, 17:13 ---I absolutely love a nice steak with nothing on it, but a slight char, its own blood, and a little pepper.
--- End quote ---
Yeah. Chicken fried steak is for, well inferior cuts. A decent piece of meat needs very little attention and the more you give the worse it gets. Like biscuit (not UK) dough.
Papersatan:
or pie crust. So many pie crusts are ruined by people mixing them....
Redball:
My wife made great cherry pies, with a crust she made from scratch and without measuring. It's a surprisingly major regret that I didn't even try to learn it before she died.
pwhodges:
When comparing the pastry made by myself, my wife, her sister and their mother, it is curious to observe that each of us seems to produce the same quality (or lack of it) consistently, regardless of whether we make it by hand or in a mixing machine.
Carl-E:
0_o
But...but piecrust is so simple! Flour to fat, 3:1 (my dad uses butter, my wife and I use crisco, both are delicious), cut the fat into the flour thoroughly (we use a pastry cutter, several C shaped parallel wires with a handle, but I know people who use two knives and the like). Add ice cold water by the tablespoon, turning it over and mashing it together by hand until it all holds together in a ball. NO MORE water than that, it gets... gooey.
Then roll it out.
NO mixing - you encourage the formation of long strings of gluten that make the pastry bind up into a hard mass instead of flaking apart like it should. Each flake is a little lump of the flour/fat mixture that got rolled out, they were only held together by the water long enough to bake. You're not making dough!
My work here is done. Carry on, citizens!
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