I'm just wondering how I managed to break a recipe with "foolproof" right there in the title.)
Your superpower?
Mal: How drunk was I last night? Jayne: Well I dunno. I passed out.
'Our Mrs. Reynolds'
Natter 70: Hookers and Blow
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
quester - Nov 05, 2012 5:19:48 pm PST #28763 of 30001
Danger is my middle name, only I spell it R. u. t. h. - Tina Belcher.
Jessica - Nov 05, 2012 5:20:57 pm PST #28764 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
"It's important for teachers to take every answer with equal weight and not say things are wrong."
I sincerely hope this was not a meeting which included chemistry teachers.
Kat - Nov 05, 2012 5:21:07 pm PST #28765 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Jessica, was it super airy? Like whipped? Maybe overworked the dough?
Kat - Nov 05, 2012 5:21:45 pm PST #28766 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
It did, Jessica. Any teacher who teaches gifted kids. I mean, really? Such CRAP. I was so angry.
Jessica - Nov 05, 2012 5:23:08 pm PST #28767 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Jessica, was it super airy? Like whipped? Maybe overworked the dough?
Yeah, exactly - I was very dubious about the time they wanted me to process it, and the amount of liquid it calls for, and now I'm pretty sure I was right on both counts. (Also, shortening is gross. Back to all-butter crusts for me.)
Kat - Nov 05, 2012 5:26:42 pm PST #28768 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
I've looked at the recipe before (we never have vodka in the house so it's not one I think to make) and I kept thinking how weird that it wanted you to handle it so much.
Consuela - Nov 05, 2012 5:28:26 pm PST #28769 of 30001
We are Buffistas. This isn't our first apocalypse. -- Pix
Also, shortening is gross. Back to all-butter crusts for me.
My never-fail crust is from CI's The Best Recipe. Calls for a lot of butter, but also shortening. And shortening is what gives the crust its flakiness. Butter for flavor, shortening for flakiness, that's what I always heard.
In general, for pie crusts, anything that calls for a lot of handling is a bad idea: it's the opposite of bread dough that way. And it's why I prefer to make my crusts by hand; well, that and that I don't own a food processor.
Jessica - Nov 05, 2012 5:33:24 pm PST #28770 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
And shortening is what gives the crust its flakiness. Butter for flavor, shortening for flakiness, that's what I always heard.
Alton Brown told me the opposite! Butter for flakiness, shortening for tenderness. (My standby pie crust is AB's recipe which pulverizes about a third of the butter in the food processor before cutting in the rest, so you get some teeny evenly distributed globules of fat for tenderness plus some of big flat uneven pieces of butter for flakiness.)
Next time I may try the AB recipe but with vodka instead of water. Hmmmm...
anything that calls for a lot of handling is a bad idea
That's what the vodka is supposed to fix - because it doesn't form long gluten strands the way water does, you can work the dough to death and it won't get tough.
Liese S. - Nov 05, 2012 5:35:35 pm PST #28771 of 30001
"Faded like the lilac, he thought."
Seriously, tho, that's really bad. I was a special flower gifted child, and being wrong is half the fun! 'Cause then you learn something. Which you didn't know! Or you wouldn't have been wrong to begin with!
Kat - Nov 05, 2012 5:35:54 pm PST #28772 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
And it didn't get tough. It got... cakey?