[Sca-cooks] pie crust was what's wierd-ish, what isn't
Samrah
auntie_samrah at yahoo.com
Fri Nov 12 11:00:07 PST 2004
Cailte wrote:
it's the way momma taught me. i realized that after i
sent. see what i get for trying to be a smart(*& 8)
speaking of pastry and pie crust.... i am about to do 700
small salmon pasties.
Yep, its the way my momma taught me too. And I, too was being a smart (*&8)!
Unfortunately, I am not together enough to make more than 1 crust at time (she could do 2), and a pastry blender ("d-shaped" hand tool with lots of wires bent in half circle) is now my "weapon" of choice.
Although it makes me feel rather intellectually challenged to admit it, I can be a rather slow learner. Originally for pasties, I was rolling out all of the dough and cutting it in circles with a salad plate. Makes the dough awful tough when you rework it. Tried adding sour cream and lots of thinks to make it flakier. Finally learned to make a roll/log, cut off slices and roll each pasty crust separately. Better crust.
I am sure you know that, but thought I would mention it out there in case we had anyone who didn't. Although better (ie softer, flakier) crust is probably much less common in period, and I am not certain I am devoted enough to roll out 700 pasties individually.
Good luck with your pasties--all 700 of 'em ;0)
Samrah
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