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Thread: Glad today is almost over

  1. #1
    notbob Guest

    Default Glad today is almost over

    Trying to get rid of some char siu, so made huge bowl of stir fry for
    myself. That didn't work like I planned, but tasted good,
    nonetheless.

    Also hadda get rid of some blackberries that were starting to
    dehydrate. I jes put the pie in the oven. Whew! The dough recipe
    said the crust can't be overworked and and won't get tough. As usual,
    I found a way! Thought I was gonna hafta call in a steamroller on
    that crust. A wetsuit woulda been easier to roll out. I think I
    threw my shoulder out!

    http://chezpim.com/bake/how-to-make-...fect-pie-dough

    I'm sweating like I'm wearing a wetsuit jes rolling that crust out!
    Lordy, let this day end.

    nb


  2. #2
    gloria.p Guest

    Default Re: Glad today is almost over

    On 5/17/2011 10:25 PM, notbob wrote:
    > Trying to get rid of some char siu, so made huge bowl of stir fry for
    > myself. That didn't work like I planned, but tasted good,
    > nonetheless.
    >
    > Also hadda get rid of some blackberries that were starting to
    > dehydrate. I jes put the pie in the oven. Whew! The dough recipe
    > said the crust can't be overworked and and won't get tough. As usual,
    > I found a way! Thought I was gonna hafta call in a steamroller on
    > that crust. A wetsuit woulda been easier to roll out. I think I
    > threw my shoulder out!
    >
    > http://chezpim.com/bake/how-to-make-...fect-pie-dough



    Not enough water. I find that much flour and shortening often
    takes 6 Tbsp. of ice water.

    gloria p

  3. #3
    dsi1 Guest

    Default Re: Glad today is almost over

    On 5/18/2011 2:48 PM, gloria.p wrote:
    > On 5/17/2011 10:25 PM, notbob wrote:
    >> Trying to get rid of some char siu, so made huge bowl of stir fry for
    >> myself. That didn't work like I planned, but tasted good,
    >> nonetheless.
    >>
    >> Also hadda get rid of some blackberries that were starting to
    >> dehydrate. I jes put the pie in the oven. Whew! The dough recipe
    >> said the crust can't be overworked and and won't get tough. As usual,
    >> I found a way! Thought I was gonna hafta call in a steamroller on
    >> that crust. A wetsuit woulda been easier to roll out. I think I
    >> threw my shoulder out!
    >>
    >> http://chezpim.com/bake/how-to-make-...fect-pie-dough

    >
    >
    > Not enough water. I find that much flour and shortening often
    > takes 6 Tbsp. of ice water.
    >
    > gloria p


    Recipes for pie dough always seem to do this which results in a
    hard-to-work dough that splits and cracks. Why do they do that? Pie
    dough is really easy stuff to make and shape but generations of
    beginners have been sabotaged by recipes that mislead in this way. The
    way I do it is adjust the tap for a thin stream of water and hold the
    bowl under it while moving the stream on the flour and then go into it
    with my hands. It's fun!

  4. #4
    notbob Guest

    Default Re: Glad today is almost over

    On 2011-05-19, gloria.p <[email protected]> wrote:
    >
    > Not enough water. I find that much flour and shortening often
    > takes 6 Tbsp. of ice water.


    Good call, gloria!

    The dough was, in fact, too dry, so I hadda spray while I
    was rolling out. Finally got enough moisture and put back in fridge.
    Final roll out was like rolling rubber welcome mats. Screw that
    recipe.


  5. #5
    notbob Guest

    Default Re: Glad today is almost over

    On 2011-05-19, dsi1 <[email protected]> wrote:
    > Recipes for pie dough always seem to do this which results in a
    > hard-to-work dough that splits and cracks. Why do they do that?


    Oh, this dough never split or cracked, an effect of that stupid "cold"
    dough myth. No, it was jes tougher than vibram shoe soles.

    nb

  6. #6
    dsi1 Guest

    Default Re: Glad today is almost over

    On 5/18/2011 3:26 PM, notbob wrote:
    > On 2011-05-19, dsi1<[email protected]> wrote:
    >> Recipes for pie dough always seem to do this which results in a
    >> hard-to-work dough that splits and cracks. Why do they do that?

    >
    > Oh, this dough never split or cracked, an effect of that stupid "cold"
    > dough myth. No, it was jes tougher than vibram shoe soles.
    >
    > nb


    Since I've switched to cold butter instead of shortening, I no longer
    use ice water - tap is fine. I don't refrigerate the dough because I
    don't have the time. Having a hard to work dough is always sad.

  7. #7
    notbob Guest

    Default Re: Glad today is almost over

    On 2011-05-19, dsi1 <[email protected]> wrote:

    > Since I've switched to cold butter instead of shortening, I no longer
    > use ice water - tap is fine. I don't refrigerate the dough because I
    > don't have the time. Having a hard to work dough is always sad.


    So far, I've made a dozen pies. Almost never use the same dough
    recipe twice, hoping I'll find one that will work perfectly the first
    time. What I've learned is a dozen things NOT to do!

    I think I'm real close to a pie dough epiphany based on all those
    failures.

    nb

  8. #8
    dsi1 Guest

    Default Re: Glad today is almost over

    On 5/18/2011 3:39 PM, notbob wrote:
    > On 2011-05-19, dsi1<[email protected]> wrote:
    >
    >> Since I've switched to cold butter instead of shortening, I no longer
    >> use ice water - tap is fine. I don't refrigerate the dough because I
    >> don't have the time. Having a hard to work dough is always sad.

    >
    > So far, I've made a dozen pies. Almost never use the same dough
    > recipe twice, hoping I'll find one that will work perfectly the first
    > time. What I've learned is a dozen things NOT to do!
    >
    > I think I'm real close to a pie dough epiphany based on all those
    > failures.
    >
    > nb


    I think that soon everything is going to come together and pie crust
    will seem like the simplest thing in the world. Then you can laugh at
    all the other nubes, I guess. :-)

  9. #9
    notbob Guest

    Default Re: Glad today is almost over

    On 2011-05-19, dsi1 <[email protected]> wrote:

    > I think that soon everything is going to come together and pie crust
    > will seem like the simplest thing in the world. Then you can laugh at
    > all the other nubes, I guess. :-)


    I hope so. Will get my new food processor next week and will try that
    appoach. Hope it works cuz I'm pooped!!

    nb

  10. #10
    gloria.p Guest

    Default Re: Glad today is almost over

    On 5/18/2011 7:39 PM, notbob wrote:


    > So far, I've made a dozen pies. Almost never use the same dough
    > recipe twice, hoping I'll find one that will work perfectly the first
    > time. What I've learned is a dozen things NOT to do!
    >
    > I think I'm real close to a pie dough epiphany based on all those
    > failures.
    >
    > nb




    I started making pie dough many years ago and kept on once a week or
    more until it felt right. Now it's second nature.

    You're right to follow the recipe but add water until you can work the
    dough. Most recipes call for too little while warning about using too
    much. Keep practicing until it feels easy.

    gloria p

  11. #11
    Cheryl Guest

    Default Re: Glad today is almost over

    On 5/18/2011 9:39 PM, notbob wrote:
    > On 2011-05-19, dsi1<[email protected]> wrote:
    >
    >> Since I've switched to cold butter instead of shortening, I no longer
    >> use ice water - tap is fine. I don't refrigerate the dough because I
    >> don't have the time. Having a hard to work dough is always sad.

    >
    > So far, I've made a dozen pies. Almost never use the same dough
    > recipe twice, hoping I'll find one that will work perfectly the first
    > time. What I've learned is a dozen things NOT to do!
    >
    > I think I'm real close to a pie dough epiphany based on all those
    > failures.


    A blog in the making.

  12. #12
    sf Guest

    Default Re: Glad today is almost over

    On Wed, 18 May 2011 20:49:11 -0600, "gloria.p" <[email protected]>
    wrote:

    > You're right to follow the recipe but add water until you can work the
    > dough. Most recipes call for too little while warning about using too
    > much.


    Agree and wonder why?

    > Keep practicing until it feels easy.


    Like grandma use to say: Practice makes perfect!


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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