SC - Recipe request for Ras

[Robin Carroll-Mann]

> 	I am currently trying to test recipes that I hope to use in an
> upcoming feast and have come across some terms that are puzzling me.
> 	A white bread recipe calls for strong flour.  Is this special in any
> way, or is it all purpose?
> 
Strong flour is a term for high gluten flour, which is used primarily for
making bread.  Since gluten is the primary source of protein in flour, the
higher the percentage of protein, the stronger the flour.  King Arthur
Unbleached is one of the strongest non-commercial flours, weighing in just
under 12 percent.  Most all purpose flours are between 9 and 10 percent.
Cake flours weigh in between 7 and  8 percent.  You can get softer (low
gluten) or harder (high gluten) flours in commercial grades.  Protein
content of commercial flours runs between 6 and 15 percent.

> 	A pastie and a great pie recipe call for a short crust, or
> shortcrust pastry.  I was watching "Two Fat Ladies" the other night and
> Clarrisa referred to using short crust for a lamb pie that she was making.
> Is this a standard pie crust made with shortening or lard?  
> 
> Thank you for all of you help in these matters,
> Magdalena 
> from Deodar
> 
> mka. Andrea J. D. Pionek
> Chemistry Teacher
> 
Yes.  It is basically a 3-2-1 pastry dough (3 measures of flour, 2 measures
of fat, 1 measure of liquid) with a little salt and possibly some sugar
added.

Bear
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