Vinegar in Re: [Sca-cooks] Tart crusts

[Nick Sasso]

> ----- Original Message -----
> From: "Nick Sasso" <NJSasso at msplaw.com>
<<<SNIP>>>> I just want
> | to make a crust that isn't flaky cardboard :o(  Hot hands, and
fingers,
> | have made pastry a real challenge for me when I don't want to go to
the
> | Pilsbury boxed stuff.


----- Original Message -----
From: "Generys ferch Ednuyed" <generys at blazemail.com>
<<SNIP>>  OOh, I just
> had an idea - don't know if this would work or not, but what if you
got
> gloves? Like a new, clean pair of those heavy latex dishwashing
gloves? Not
> only could you chill those slightly before wearing them, but it'd
insulate
> the crust from your warm hands?
> Just thinking out loud,
>
> Generys who has cold hands anyway, but puts them in cold water for a
minute
> before playing with pastry...


This is good idea.  I have used the thinner food service gloves with
limited success (read for a few minutes until heated).  I am also armed
with a quick food-processor technique for perfect pastry.  It will be my
next attempt since I have three Cuisinart's in the pantry to choose from
<g>.  I'll get some heavier rubber gloves for hand processing for those
dishes that need the experience of low technology.

niccolo difrancesco