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?
In November 2007 a recipe was published in Cooks Illustrated for a Foolproof Pie dough with vodka. That recipe was created by J. Kenji Lopez-Alt who was one of the chefs on America's Test Kitchen and writer for Cooks Illustrated. He has an article about the recipe here http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html?ref=sweets-sb3. As far as I know this was not a well-known trick and Lopez-Alt came up with it originally.
This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic. Extruded snack seems to be the technical term for manufactured not-quite-chips snacks like Cheetos, Cheese Puffs, Wotsits, Twisties, Cheezels… It comes from the way they’re manufactured, by extrusion from a press. It may also...? Pringles? (Twiglets are rather love-it-or-hate-it, flavoured with yeast extract, so a bit like Marmite, except that even people who love Marmite may hate Twiglets.) Carried over from this english.se
(or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give away, mostly if you gift them loafs of bread you make with that wood). What are the risks of using those woods for fire lit in the same place where you'll put food? I'm quite sure...I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap. Is there a difference... is made which is called gur or jaggery. In Brazil, it is known as rapadura. I am most familiar with panela and have replaced it with Mexican piloncillo without noticing a big difference. I would like to know if I could easily use panela or piloncillo instead of jaggery in a recipe.
Wikipedia lists "grated yam" as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan? == More Info == As Mein suggested, I did some more searching..., dioscorea opposita doesn't need to be cooked before consumption. (Most yams contain harmful substances in their raw state.) The dioscorea opposita still contains "oxalate crystals" in the skin which can irritate the skin. Image copied from wikipedia This video shows the yam being grated. I've seen this yam grated before and the grated result was very slimy and gooey. The grater used for yamaimo
, including: The surface tension of water decreases from 76 mN/m to 59 mN/m as temperature increases from 0C to 100C. It's 72 mN/m at warm room temperature, 25C. 10% acetic acid (very strong vinegar) has a substantially reduced surface tension (55 mN/m at 30C) Alcohol can strongly reduce surface tension, to 46 mN/m at 11% and 30 mN/m at 40%. A concentrated sucrose syrup (55%) has somewhat higher... depend on temperature? (Does it always decrease with increasing temperature?) How do various everyday solutes (e.g. sugar) and mixture components (e.g. alcohol, acetic acid) affect surface tension of water
analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example). Muffin (US, AU) is a quick bread (typically using the 'muffin method') baked in forms used... please give an explanation of different egg preparations? . (more details ) Cooking methods: broiling (US) is grilling (AU, UK) which is cooking with heat from above as in some ovens or restaurant salamanders. grilling (US) is barbecuing (AU, UK) which is cooking with heat from below, typically on a metal rack over a vessel of burning wood or charcoal, or a gas burner. barbecuing (US) is slow
I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitchen. In their recipe cut potatoes.... In another recipe I've found for twice-cooked fries, they are merely blanched and then fried. Is this technique going to produce good fries? According to Serious Eats fries from McDonald's are both blanched... - talk about work! From what I've read pectin is released during the blanching at certain temperatures. Also the blanching removes some external starches, which I assume rinsing and soaking may
A NY Times article says it's a waste: After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils. But How to Cook Everything says it's a good idea: There is a myth that olive oil is not good for frying; on the contrary, it adds a delicious flavor to many savory fried foods. OMG which one is it?
I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not all the pudding got incorprated. I rarely use box pudding but I was thinking this could be a quick dessert to yank out if needed. Anyway, I was wondering what the best way to knock out the graininess was. Should I add some milk or just use more ice cream? The original recipe was from serious eats : http://www.seriouseats.com/recipes/2010/08/cakespy-chocolate-ice-cream-pie-recipe.html