Vinegar in Re: [Sca-cooks] Tart crusts

[Daniel Myers]

On Friday, January 10, 2003, at 04:34 PM, Nick Sasso wrote:
>
> Yes, thanks.  I have gotten better results by using water chilled as
> much as possible, as well as freezing/chilling all utensils, then
> working like a demon to get it done quickly. I have also actually
> improved my technique to limit the 'kneading' action that toughens the
> bugger up.  I do know that experience will improve that portion as
> well.
>  ( I actually overstate my case . . . I make a passable pastry, but
> nowhere near as good as it should be)


Are we talking about pie crusts, or a different kind of pastry here?

When making pie crusts, my grandma always told me to barely work the
dough at all.  I use a pastry knife to cut the shortening into the
flour and a fork when adding the water.  Then I take it out of the
bowl, press it into a flattened ball, and then roll it out on a very
well floured surface.  My hands touch the stuff for maybe 15 seconds
all told - no kneading or folding.  I've been pleased with the
resulting crust and it's received numerous compliments.

- Doc


--
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-