[Sca-cooks] Tart crusts

[Generys ferch Ednuyed]

I use vinegar in pie crusts too...I read somewhere that it makes them
flakier, so I started doing it (it doesn't change the flavor).  I haven't
actually tested it to see if indeed it *does* make them flakier, but when I
read it it made sense (the vinegar inhibited gluten formation, IIRC)...
Generys
----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, January 09, 2003 9:04 AM
Subject: Re: [Sca-cooks] Tart crusts


| Why vinegar?
| --maire
|
| Olwen the Odd wrote:
| >
| Frankly this sounds kinda like a deepdish
| > that I make and I just use a rolled Bisquick crust with a few drops of
| > vinegar added for the bottom and the drop biscuit recipe on top so there
is
| > a nice thick bread to eat the filling with.
| _______________________________________________
| Sca-cooks mailing list
| Sca-cooks at ansteorra.org
| http://www.ansteorra.org/mailman/listinfo/sca-cooks