Pie Crusts was Re: [Sca-cooks] Cookies was hello there

[Samrah]

Happily, dear Mistress Selene! There is a family joke about that. My mother told me before I left home I had to learn how to make a good white sauce and a respectable pie crust. (My mother makes a respectable pie crust.) No other cooking skills other than baking (and the white sauce) were taught. Mom said you can always read a cookbook--this is the stuff that somebody has to show you. Then, I went to college and learned how to make a really good pie crust (although I am still somewhat challenged by them as I don't make them near often enough). I will be happy to show you, but the most commonly made mistake is that most folks cut in their shortening too much. My mom said until it was the size of small peas. My teacher's aide, who worked as a pastry chef during the summer break, said until the shortening is walnut sized. His pie crusts were flakier. My mothers were tougher, errr, more period, although I understand period pie crusts were hard as bricks to replace the pan!

Samrah



---------------------------------
Do you Yahoo!?
Yahoo! SiteBuilder - Free, easy-to-use web site design software