Prevent the dough from "oxidizing"?

  • Prevent the dough from "oxidizing"? evilReiko

    I was practicing and trying to make an apple pie depending on this source:

    In the Liquid section, it's said: "A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing."

    What's "Oxidizing"? First time I read/hear this term in cooking?

    Please help me learn, I'm still a beginner! Thanks in advance

  • I'm not a chemist so I'll let wikipedia do it for me:

    As far as it's culinary effects in crusts- I have seen unreliable reference to the flour oxidizing and developing a off color.

    I have never seen this personally and I am skeptical of it. Pie crusts can be made just fine without vinegar. Vinegar does significantly tenderize the crust as well as add an interesting flavor.

Related questions and answers
  • Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary ingredient. The second of which does not, though a recommended modification of the recipe, which I followed, does call for it. Timing the process, it took me about 20-25 minutes to grate 3 tsp. of zest from my key limes using a planar grater/zester and a small ceramic bowl. I would like to significantly speed up this process if I can, but the size and texture of key limes makes them difficult to zest

  • I am using this recipie to make cheese sauce for my maize crackers. However, my sauce starts solidifying as it cools down. I am using a slice of provola instead of american cheese. could that be a problem? Next time I tried doubling the milk andadding a little more flour, it fared a little better, but suffered the same fate. I need it to stay liquid for at least 90 minutes after removing from heat

  • I decided to make scones for the first time and picked a high rated recipefrom It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then: Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread

  • An instruction in this recipe says: Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. I am confused by the use of the words "turn out". Does this have some special meaning regarding bread dough? Or do they simply mean "take and put"?

  • I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives to cow's milk, but I'm not immediately sure that using those will work as a substitute, as cow's milk is to soy milk as (regular) butter is to soy butter (which is not the same concept, as I understand?). Basically I'm wondering what products exist which would provide the chemical properties of butter without being dairy. Thanks! Result, using rfusca's advice:

  • I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead of wine and soft cheese instead of marcarponi - which seems to turn out great as well. What I fail to make is the whipped creme. I use Dano sterilized creme that is modified with vegetable oil (so it says on the can), fat 23%, made from skimmed cows milk and it says the milk fat is replaced by veg fat. I put the bowl and the whisk in the refrigerator, as well as the creme, but when I whisk it, it becomes more watery than fluffy. So

  • with the molasses from the brown sugar in the crust, although that seems less likely to me (I've made plenty of pies with similar crusts that didn't have this problem). As described in the recipe, I baked...For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio..., but a very inexperienced baker, so overall I was very happy with how my first attempt turned out. However, after about 3 hours in the fridge this viscous liquid started seeping into the pie pan (see

  • Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing. Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and macerated in sugar. This recipe is similar. The pie was beautiful. The flavor was overpowering. It was almost inedibly sour and bitter. I was the only person who finished my slice. What did I do wrong or is this pie meant to be excessively sour and bitter?

  • Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both cases, the program explained that alcohol made the pie dough easier to work without encouraging gluten formation the way that water would. Does anyone know where the idea of using alcohol in pie crust really came from? Was this a well-known trick, or did one of these programs invent the idea?

Data information