"Fat, Flour and Fear"

[legalmoose]

I have to share two quotes from this "How to Read a French Fry" book by Russ Parsons (Food Editor for the LA Times). They're from the last chapter, which is about pastry crusts and cookies:

"Fear is a natural part of cooking. After all, there are all those hot pans and sharp knives. And, of yes, let's not forget the piecrusts."

and

"Whatever you're doing to that pircrust, though, do it carefully and with condifence. Remember, pastry senses fear."

I've only attempted a pie crust once. Folded it out, everything looked great. Froze it, brought it out as I was supposed to do so, peeled off the first layer or plastic wrap, no problems. Laid it on the pie plate, no problem. Went to take the second layer of plastic wrap off and the thing just disintegrated. This was when I learned the value of having a commercial frozen pre-done pie crust on hand.

Comments

[the-dibbler.livejournal.com]

i was watching some cooking sho wlast night, before slinking off to bed,and the chef said the same thing about pastry.

i've pesnally never had problems making pie crust though. a lil flour and water and tada!

but do not ask me to make bread dough. oooh that gets ugly.

Bread v/s crust

[legalmoose]

Now, see, I think bread dough is much easier. You can knead the hell out of it and it still comes out fine. Overdo the pastry crust and you've either got something that'll fall apart if you look at it cross-eyed or that's hard as a brick.

Re: Bread v/s crust

[the-dibbler.livejournal.com]

ah but my bread dough turns into lil bricks of doom.

i get nice flakey pie crust.

go figure.

Re: Bread v/s crust

[legalmoose]

So between the two of us we could feed the world, no? ;-)

yup yup

[the-dibbler.livejournal.com]

weeee are the whirled, weee are the chilled wren....

heh, sorry. drugs. i swear it's the drugs.